Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Biological Activity of Panax ginseng C. A. Meyer Culture Roots Fermented with Microorganisms

미생물 처리 발효 산삼배양근의 생리활성 변화

  • 김철중 ((주)아이기스화진화장품) ;
  • 성은수 (수원여자대학교 약용식물과) ;
  • 유지혜 (강원대학교 생물자원과학과) ;
  • 이재근 ((주)아이기스화진화장품) ;
  • 김남준 ((주)아이기스화진화장품) ;
  • 최선강 (강원대학교 농생명산업학과) ;
  • 임정대 (강원대학교 생약자원개발학과) ;
  • 유창연 (강원대학교 생물자원과학과)
  • Received : 2016.01.26
  • Accepted : 2016.04.21
  • Published : 2016.06.30
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Abstract

Background: This study examined the use of new bio-materials with enhanced value and functionality, which were derived from fermented wild ginseng cultures. Methods and Results: To examine the antioxidant activity associated with biological functions, radical scavenging analyses (2,2-diphenyl-1-picrylhydrazyl, DPPH and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, ABTS) and superoxide dismutase (SOD)-like activity analyses were conducted. Furthermore, the total phenolic and flavonoid contents of wild ginseng fermented with microorganisms (Leuconostoc mesenteroides, Bacillus circulans, Bacillus licheniformis and B. subtilis subsp. inaquosorum) were evaluated to determine the antioxidant activity increment. Regarding ginseng fermented with B. licheniformis, values of $70.6{\pm}1.4%$, $44.3{\pm}1.7%$, and $88.4{\pm}1.3%$ were measured using DPPH, ABTS, and SOD-like antioxdiant activity analyses, respectively. The total phenolic content in ginseng fermented with B. licheniformis was $184.5{\pm}0.9{\mu}g{\cdot}GAE/m{\ell}$, and the total flavonoid contents was $108.5{\pm}1.8{\mu}g{\cdot}QE/m{\ell}$ in ginseng fermented with L. mesenteroides. Conclusions: Of the four types of lactic acid bacteria examined, the use of B. licheniformis to ferment ginseng resulted in greatest increase in antioxidant activity. Therefore, ginseng fermented by microorganisms might be used to produce functional bio-materials.

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References

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