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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.4
- 수록면
- 178 - 182 (5page)
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초록· 키워드
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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℃ 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.
Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at 30℃ 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.
목차
abstract
1. Introduction
2. Materials and methods
3. Results and discussion
References
참고문헌 (32)
참고문헌 신청
1. [학술지(정기간행물)] - 이누리 / 2011 / 인삼 꽃의 물 추출 온도 및 추출 시간이 진세노사이드 함량 및 품질에 미치는 영향 / 한국약용작물학회지 19 (4) : 271 ~ 275
2. [학술지(정기간행물)] - 남기열 / 2005 / 홍삼과 백삼의 비교 고찰 / Journal of Ginseng Research 29 (1) : 1 ~ 18
3. [학술지(정기간행물)] - Natarajan K / 2009 / Effect of fermentation parameters on extra cellular tannase production by Lactobacillus plantarum MTCC 1407 / E J Chem 6 : 979 ~ 984
4. [학술지(정기간행물)] - 이현상 / 2011 / 유산균 발효에 의한 인삼열매 추출물의 항산화 및 항노화 효과 / 대한화장품학회지 37 (1) : 75 ~ 81
5. [학술지(정기간행물)] - 강복희 / 2013 / 유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성 / 한국식품저장유통학회지 20 (4) : 573 ~ 582
2. [학술지(정기간행물)] - 남기열 / 2005 / 홍삼과 백삼의 비교 고찰 / Journal of Ginseng Research 29 (1) : 1 ~ 18
3. [학술지(정기간행물)] - Natarajan K / 2009 / Effect of fermentation parameters on extra cellular tannase production by Lactobacillus plantarum MTCC 1407 / E J Chem 6 : 979 ~ 984
4. [학술지(정기간행물)] - 이현상 / 2011 / 유산균 발효에 의한 인삼열매 추출물의 항산화 및 항노화 효과 / 대한화장품학회지 37 (1) : 75 ~ 81
5. [학술지(정기간행물)] - 강복희 / 2013 / 유산균을 이용한 발효인삼의 ginsenoside 유도체 및 품질특성 / 한국식품저장유통학회지 20 (4) : 573 ~ 582
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UCI(KEPA) : I410-ECN-0101-2018-524-001597722