Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Characterization of Paenibacillus sp. MBT213 Isolated from Raw Milk and Its Ability to Convert Ginsenoside Rb1 into Ginsenoside Rd from Panax ginseng

  • Renchinkhand, Gereltuya (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Cho, Soo Hyun (PCPIA BIT CO., Ltd.) ;
  • Urgamal, Magsar (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Park, Young W (Agricultural Research Station, Fort Valley State University, Department of Food Science & Technology, University of Georgia) ;
  • Nam, Joong Hyeon (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Bae, Hyung Churl (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Song, Gyu Yong (College of Pharmacy, Chungnam National University) ;
  • Nam, Myoung Soo (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2017.07.03
  • Accepted : 2017.09.20
  • Published : 2017.10.31
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Abstract

This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing ${\beta}$-glucosidase activity from raw milk, and examine the enzymatic capacity on the hydrolysis of a major ginsenoside ($Rb_1$). Strain MBT213 was found to have a high hydrolytic ability on ginsenoside $Rb_1$ by Esculin Iron Agar test. 16S rDNA analysis revealed that MBT213 was Paenibacillu sp. Crude enzyme of MBT213 strain exhibited high conversion capacity on ginsenoside $Rb_1$ into ginsenoside Rd proven by TLC and HPLC analyses. The API ZYM kit confirmed that Paenibacillu sp. MBT213 exerted higher ${\beta}$-glucosidase and ${\beta}$-galactosidase activity than other strains. Optimum pH and temperature for crude enzyme were found at 7.0 and $35^{\circ}C$ in hydrolysis of ginsenoside $Rb_1$. After 10 d of optimal reaction conditions for the crude enzyme, ginsenoside $Rb_1$ fully converted to ginsenoside Rd. Ginseng roots (20%) were fermented for 14 d, and analyzed by HPLC showed that amount of ginsenoside $Rb_1$ significantly decreased, while that of ginsenoside Rd was significantly increased. The study confirmed that the ${\beta}$-glucosidase produced by Paenibacillus sp. MBT213 can hydrolyze the major ginsenoside $Rb_1$ and convert to Rd during fermentation of the ginseng. The ${\beta}$-glucosidase activity of this novel Paenibacillus sp. MBT213 strain may be utilized in development of variety of health foods, dairy foods and pharmaceutical products.

Keywords

References

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