271 -P3-53 유산균 발효시 초고압 공정을 통한 산삼배양근으로부터 진세노사이드 Rg3 및 Rh2의 선택적인 함량 증진 강원대학교 생물소재공학과 : 최운용, 이춘근, 서용창, 김지선, 송치호, 이현용12) 세바바이오텍 : 윤창순, 임혜원
Selective Enhancement of Rg3 and Rh2 Contents from Wild Ginseng Cultured Roots by Lactic Acid Fermentation Associated with Ultra High Pressure Process
1Department of Biomaterials Engineering, Kangwon National University 2Shebah Biotech Co., Chuncheon Bioindustry Foundation Hi-Tech Venture Town
Woon Yong Choi1, Choon Geun Lee1, Yong Chang Seo1, Ji Seon Kim1, Chi Ho Song1, Chang-Soon Yoon2, Hye-Won Lim2, Hyeon Yong Lee1*
실험목적 (Objectives)
This study was performed to enhance the hydrolysis of large molecule ginsenosides from wild ginseng cultured roots by fermentation process after treated with ultra high pressure.
재료 및 방법 (Materials and Methods)
The process was processed at 500MPa for 20 min, then fermented by Lactobacillus rhamnosus HK-9 at 36℃ for 48 hr.
실험결과 (Results)
The contents of ginsenosides were decreased down to Rb1 of 0.114 mg/g, Rb2 of 0.201 mg/g, Rc of 0.224 mg/g and Rd of 0.078 mg/g after the complex fermentation, while low molecule ginsenosides Rh2 and Rg3 wereincreased up to 4.281 mg/g and 2.392 mg/g, respectively. Interestingly enough, under this complex process condition, only Rh2 and Rg3 were selectively increased, compared to other small molecule ginsenosides such as Rb1, Rb2, Rc and Rd. Moreover, having 1.403mg/g of Rg3 and 1.021mg/g of Rh2 were produced only by lactic acid bacteria fermentation. These data indicate that fermentation process could enhance the hydrolysis activity of associated with ultra high pressure process. This results were confirmed by SEM analysis, showing effectively destruction of the cell wall and the surface structures. The result can help to enhance the grow of lactic acid bacteria.
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-Fig. 1. Comparison of conversion pattern of low molecules ginsenosides (Rg3 and Rh2) from large molecules ginsenosides (Rb1, Rb2, Rc and Rd) from Complex fermentation process.
Table 1. Comparison of ginsenoside concentrations in low quality fresh ginseng under various fermentation organisms.
Sample conditions Rg3 Rh2Ginsenoside contents (mg/g)Rb1 Rb2 Rc Rd
Control 0.013 0.034 2.050 1.056 1.041 3.291
Complex
fermentation 2.392 4.281 0.114 0.201 0.224 0.078
only lactic acid
bacteria fermentation 1.403 1.021 0.484 0.773 0.423 1.657
(a) (b)
Fig. 2. Scanning electron microscope (SEM) image of a representative portion of wild ginseng cultured roots. (a) Fresh wild ginseng cultured roots. (b) Complex fermentation treatment of wild ginseng cultured roots.
