Journal of Ginseng Research

  • 제35권3호
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  • Pages.344-351
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  • 2011
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  • 1226-8453(pISSN)
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  • 2093-4947(eISSN)
고려인삼학회 (The Korean Society of Ginseng)
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Biotransformation of Ginsenoside Rb1 to Prosapogenins, Gypenoside XVII, Ginsenoside Rd, Ginsenoside F2, and Compound K by Leuconostoc mesenteroides DC102

  • Quan, Lin-Hu (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Piao, Jin-Ying (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Min, Jin-Woo (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Kim, Ho-Bin (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Kim, Sang-Rae (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Yang, Dong-Uk (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Yang, Deok-Chun (Korean Ginseng Center Most Valuable Product and Ginseng Genetic Resource Bank, Kyung Hee University)
  • 투고 : 2011.01.14
  • 심사 : 2011.06.20
  • 발행 : 2011.09.25
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초록

Ginsenoside $Rb_1$ is the main component in ginsenosides. It is a protopanaxadiol-type ginsenoside that has a dammarane-type triterpenoid as an aglycone. In this study, ginsenoside $Rb_1$ was transformed into gypenoside XVII, ginsenoside Rd, ginsenoside $F_2$ and compound K by glycosidase from Leuconostoc mesenteroides DC102. The optimum time for the conversion was about 72 h at a constant pH of 6.0 to 8.0 and the optimum temperature was about $30^{\circ}C$. Under optimal conditions, ginsenoside $Rb_1$ was decomposed and converted into compound K by 72 h post-reaction (99%). The enzymatic reaction was analyzed by highperformance liquid chromatography, suggesting the transformation pathway: ginsenoside $Rb_1$ ${\rightarrow}$ gypenoside XVII and ginsenoside Rd${\rightarrow}$ginsenoside $F_2{\rightarrow}$compound K.

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참고문헌

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