Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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Quality and antioxidant activity of ginseng seed processed by fermentation strains

  • Lee, Myung-Hee (Ginseng Research Center, Division of Industrial Research, Korea Food Research Institute) ;
  • Lee, Young-Chul (Ginseng Research Center, Division of Industrial Research, Korea Food Research Institute) ;
  • Kim, Sung-Soo (Ginseng Research Center, Division of Industrial Research, Korea Food Research Institute) ;
  • Hong, Hee-Do (Ginseng Research Center, Division of Industrial Research, Korea Food Research Institute) ;
  • Kim, Kyung-Tack (Ginseng Research Center, Division of Industrial Research, Korea Food Research Institute)
  • Received : 2014.05.26
  • Accepted : 2014.10.31
  • Published : 2015.04.15
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Abstract

Background: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at $30^{\circ}C$ for 24 h in an incubator. Results: The total sugar content, acidic polysaccharides, and phenolic compounds, including p-coumaric acid, were higher in extracts of fermented ginseng seeds compared to a nonfermented control, and highest in extracts fermented with B. subtilis KFRI 1127. Fermentation led to higher antioxidant activity. The 2,2'-azine-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was higher in ginseng seeds fermented by Bacillus subtilis than by Lactobacillus and Pediococcus, but Superoxide dismutase (SOD) enzyme activity was higher in ginseng seeds fermented by Lactobacillus and Pediococcus. Conclusion: Antioxidant activities measured by ABTS and SOD were higher in fermented ginseng seeds compared to nonfermented ginseng seeds. These results may contribute to improving the antioxidant activity and quality of ginseng subjected to fermentation treatments.

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References

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