Antioxidant Activity of Panax ginseng Flower-buds Fermented with Various Microorganisms

발효 미생물에 따른 인삼꽃의 항산화 활성

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Da-Mi (Dept. of Food and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Dept. of Culinary Nutrition, Woosong University) ;
  • Yun, Young-Sik (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 김다미 (충남대학교 식품영양학과) ;
  • 변명우 (우송대학교 외식조리영양학부) ;
  • 윤영식 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2013.01.10
  • Accepted : 2013.03.20
  • Published : 2013.05.31


To improve the use of ginseng flower-buds, antioxidant activities of ginseng flower-buds fermented using a variety of useful microorganisms were analyzed. Non-fermented grape pomace was used as a control, while fermentation was carried out using Bacillus subtilis (BS), Lactobacillus plantarum (LP), Lactobacillus casei (LC), Candida utilis (CU), Saccharomyces cerevisiae strain CHY1011 (Y1), Saccharomyces cerevisiae strain ZP 541 (Y2), and a mixed-strain culture with LP, LC, and CU (M). The total polyphenol content of ginseng flower-buds was highest in the control compared to the other fermented ginseng flower-buds. DPPH radical and ABTS radical scavenging activity were also highest in fermented group by BS. The FRAP value (10 mg/mL) was highest in the control group but did not show a significant difference in the fermented group by BS. The highest reducing power activity was in the fermented group by LC compared to the other group, including the control. Therefore, the fermentation of ginseng flower-buds using various microorganisms, shows that fermentation with the Bacillus subtilis strain increases antioxidant activity. More research of its effects on other physiological activities will be needed.


Supported by : 한국연구재단


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