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논문 기본 정보

자료유형
학술저널
저자정보
Seong-Eun Park (Dongshin University) Chang-Su Na (Dongshin University) Seon-A Yoo (Dongshin University) Seung-Ho Seo (Dongshin University) Hong-Seok Son (Dongshin University)
저널정보
고려인삼학회 Journal of Ginseng Research Journal of Ginseng Research Vol.41 No.1
발행연도
2017.1
수록면
36 - 42 (7page)

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Background: Some differences have been reported in the biotransformation of ginsenosides, probably due to the types of materials used such as ginseng, enzymes, and microorganisms. Moreover, most microorganisms used for transforming ginsenosides do not meet food-grade standards. We investigated the statistical conversion rate of major ginsenosides in ginsenosides model culture during fermentation by lactic acid bacteria (LAB) to estimate possible pathways.
Methods: Ginsenosides standard mix was used as a model culture to facilitate clear identification of the metabolic changes. Changes in eight ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, and Rg2) during fermentation with six strains of LAB were investigated.
Results: In most cases, the residual ginsenoside level decreased by 5.9e36.8% compared with the initial ginsenoside level. Ginsenosides Rb1, Rb2, Rc, and Re continuously decreased during fermentation. By contrast, Rd was maintained or slightly increased after 1 d of fermentation. Rg1 and Rg2 reached their lowest values after 1e2 d of fermentation, and then began to increase gradually. The conversion of Rd, Rg1, and Rg2 into smaller deglycosylated forms was more rapid than that of Rd from Rb1, Rb2, and Rc, as well as that of Rg1 and Rg2 from Re during the first 2 d of fermentation with LAB.
Conclusion: Ginsenosides Rb1, Rb2, Rc, and Re continuously decreased, whereas ginsenosides Rd, Rg1, and Rg2 increased after 1e2 d of fermentation. This study may provide new insights into the metabolism of ginsenosides and can clarify the metabolic changes in ginsenosides biotransformed by LAB.

목차

ABSTRACT
1. Introduction
2. Materials and methods
3. Results and discussion
References

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