Article Publish Status: FREE
Abstract Title:

Fermentation of red ginseng extract by the probioticKCCM 11613P: ginsenoside conversion and antioxidant effects.

Abstract Source:

J Ginseng Res. 2019 Jan ;43(1):20-26. Epub 2017 Jul 25. PMID: 30662290

Abstract Author(s):

Jieun Jung, Hye Ji Jang, Su Jin Eom, Nam Soon Choi, Na-Kyoung Lee, Hyun-Dong Paik

Article Affiliation:

Jieun Jung


Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE).

Methods: Red ginseng extract (RGE) was fermented usingKCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods.

Results: Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria.KCCM 11613P converted ginsenosides Rband Rbto ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition ofβ-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation.

Conclusion: This study showed that RGE fermented byKCCM 11613P may contribute to the development of functional food materials.

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