Changes of ginsenosides in Korean red ginseng (Panax ginseng) fermented by Lactobacillus plantarum M1 |
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| Affiliation: | 1. School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Republic of Korea;2. Traditional Foods Research Group, Korea Food Research Institute, Seongnam, Kyonggi-do 463-746, Republic of Korea;3. Department of Bio-Food Biomaterials, Silla University, Busan, 617-736, Republic of Korea;4. Department of Food and Nutrition, Korea University, Seoul 136-703, Republic of Korea;1. Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea;2. Department of Hotel Culinary Arts, Yeonsung University, Anyang, Republic of Korea;3. Research Institute, Bifido Co., Ltd., Hongchun, Republic of Korea;1. School of Public Health and Management, Weifang Medical University, Weifang, China;2. School of Pharmacy, Weifang Medical University, Weifang, China;3. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China;4. College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;1. Division of Biomedicinal and Cosmetics, College of Sciences & Technology, Mokwon University, Daejeon, South Korea;2. Korea Ginseng Research Institute, Korea Ginseng Corp., Daejeon, South Korea |
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| Abstract: | To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng powder (RGP), Lactobacillus species (M1–M4 and P1–P4) were isolated from commercial ginseng products. Strain M1 was determined to be L. plantarum by 16S rRNA sequencing. Red ginseng powder (RGP) fermented by L. plantarum M1 had a high total content of ginsenosides (142.4 mg/g) as compared to the control (121.8 mg/g). In particular, the ginsenoside metabolites Rg3, Rg5, Rk1, Compound K (CK), Rh1, and Rg2 showed a high level in the fermented RGP (65.5 mg/g) compared to the control (32.7 mg/g). During fermentation for 7 days, total sugar content decreased from 8.55 mg/g to 4 mg/g, uronic acid content reached its maximum (53.43 μg/g) at 3 days, and total ginsenoside content increased to 176.8 mg/g at 4 days. In addition, ginsenoside metabolites increased from 38.0 mg/g to 83.4 mg/g at 4 days of fermentation. Using everted instestinal sacs of rats, the fermented red ginseng showed a high transport level (10.3 mg of polyphenols/g sac) compared to non-fermented red ginseng (6.67 mg of polyphenols/g sac) after 1 h. These results confirm that fermentation with L. plantarum M1 is very useful for preparing minor ginsenoside metabolites while being safe for foods. |
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