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Screening of Antimicrobial Activity Compounds from Korea Ginseng Fine Root

고려인삼의 세근을 이용한 항균성 물질 탐색

  • Kim, Ah-Reum (Department of Microbiology, Pukyong National University) ;
  • Lee, Myung-Suk (Department of Microbiology, Pukyong National University)
  • 김아름 (부경대학교 미생물학과) ;
  • 이명숙 (부경대학교 미생물학과)
  • Received : 2011.05.25
  • Accepted : 2011.09.16
  • Published : 2011.09.30

Abstract

The study was performed to evaluate the antibacterial and antiviral activities of ginseng fine root in order to search for antibacterial substances. Among 8 kinds of fermentation strains, Lactobacillus plantarum was selected based on viable cell count and antibacterial activities during incubation. Optimum conditions of ginseng fine root fermentation for L. plantarum were incubation at $35^{\circ}C$ for 48 hr in 5% ginseng fine root broth. That methanolic extract of fermented ginseng fine root broth was observed to be antibacterial and have antiviral activities. The results of paper disc method of non-fermented extract and fermented extract measured against E. coli was 11 mm and 20 mm, S. aureus was 15 mm and 22 mm, respectively. Shaking flask method was observed to inhibit the growth E. coli and S. aureus in fermented extract by 99.9%. However, antiviral activity of Feline calicivirus (FCV) was mostly activated. Fermented extract was used to investigate the compositional changes of ginsenosides on HPLC analysis. By fermentation, ginsenoside Rg1, Re and Rd were increased, with Rd showing a significant increase of 50 ${\mu}g/g$. These results suggest that ginseng fine root extract is a useful resource.

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