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ISSN : 1225-9306(Print)
ISSN : 2288-0186(Online)
Korean Journal of Medicinal Crop Science Vol.24 No.3 pp.191-197
DOI : https://doi.org/10.7783/KJMCS.2016.24.3.191

Biological Activity of Panax ginseng C. A. Meyer Culture Roots Fermented with Microorganisms

Chul Joong Kim*1, Eun Soo Seong**1, Ji Hye Yoo***, Jae Geun Lee*, Nam Jun Kim*, Seon Kang Choi****, Jung Dae Lim*****, Chang Yeon Yu***†
*Hwajin Cosmetics, Hongcheon 25142, Korea.
**Department of Medicinal Plant, Suwon Women’s University, Suwon 16632, Korea.
***Department of Bio-Resource Sciences, Kangwon National University, Chuncheon 24341, Korea.
****Department of Agricultural Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
*****Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea.
Corresponding author: (Phone) +82-33-250-6411 (E-mail) cyyu@kangwon.ac.kr

Abstract

Background: This study examined the use of new bio-materials with enhanced value and functionality, which were derived from fermented wild ginseng cultures.
Methods and Results: To examine the antioxidant activity associated with biological functions, radical scavenging analyses (2,2- diphenyl-1-picrylhydrazyl, DPPH and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, ABTS) and superoxide dismutase (SOD)-like activity analyses were conducted. Furthermore, the total phenolic and flavonoid contents of wild ginseng fermented with microorganisms (Leuconostoc mesenteroides, Bacillus circulans, Bacillus licheniformis and B. subtilis subsp. inaquosorum) were evaluated to determine the antioxidant activity increment. Regarding ginseng fermented with B. licheniformis, values of 70.6 ± 1.4%, 44.3 ± 1.7%, and 88.4 ± 1.3% were measured using DPPH, ABTS, and SOD-like antioxdiant activity analyses, respectively. The total phenolic content in ginseng fermented with B. licheniformis was 184.5 ± 0.9 ㎍• GAE/㎖, and the total flavonoid contents was 108.5 ± 1.8 ㎍• QE/㎖ in ginseng fermented with L. mesenteroides.
Conclusions: Of the four types of lactic acid bacteria examined, the use of B. licheniformis to ferment ginseng resulted in greatest increase in antioxidant activity. Therefore, ginseng fermented by microorganisms might be used to produce functional bio-materials.

미생물 처리 발효 산삼배양근의 생리활성 변화

김철중*1, 성은수**1, 유지혜***, 이재근*, 김남준*, 최선강****, 임정대*****, 유창연***†
*(주)아이기스화진화장품, **수원여자대학교 약용식물과, ***강원대학교 생물자원과학과, ****강원대학교 농생명산업학과, *****강원대학교 생약자원개발학과

초록

 

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