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The Production of Low Molecular Ginsenosides from Low Quality Fresh Ginseng by Mixed Lactic Acid Bacteria Fermentation

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269 -P3-52 복합 유산균 발효를 통한 저가 인삼으로부터 저분자 진세노사이드 생산 강원대학교 생물소재공학과 : 최운용, 이춘근, 서용창, 김지선, 송치호, 이현용11) 소망화장품 : 김보현, 신대현 세바바이오텍 : 윤창순, 임혜원

The Production of Low Molecular Ginsenosides from Low Quality Fresh Ginseng by Mixed Lactic Acid Bacteria Fermentation

1Department of Biomaterials Engineering, Kangwon National University 2SOMANG cosmetics

3Shebah Biotech Co., Chuncheon Bioindustry Foundation Hi-Tech Venture Town

Woon Yong Choi1, Choon Geun Lee1, Yong Chang Seo1, Ji Seon Kim1, Chi Ho Song1, Bo-Hyeon Kim2, Dae-Hyun Shin2, Chang-Soon Yoon3, Hye-Won Lim3, Hyeon Yong

Lee1* 실험목적 (Objectives)

This study was to show the conversion of low molecular ginsenoside from low quality fresh ginseng by mixed lactic acid bacteria fermentation of Bifidobacterium

Longum B6 and Lactobacillus casei. 재료 및 방법 (Materials and Methods)

The seed culture of both B. Longum B6 and and L. casei were cultured at 36℃for 24h.

실험결과 (Results)

It was found that the low molecule ginsenoside, such as Rd, Rb1, Rc and Rb2 were hydrolyzed to low molecular ginsenosides, Rh2, Rg3 and CK after mixed lactic acid bacteria fermentation, showing the conversion yields of Rh2 of 56.07%, Rg3 of 12.03% and CK of 77.11%, respectively. The ginsenosides concentrations were estimated as 1.442mg/g of Rg3, 1.801mg/g of Rh2 and 1.302mg/g of CK, respectively. After mixed lactic acid bacteria fermentation. However, single lactic acid bacteria (B. Longum B6 or L. casei) showed lower low molecules ginsenoside production than the case of mixed lactic acid bacteria: Rg3 of 0.103mg/g, Rh2 of 0.321mg/g and CK of 0.458mg/g from the fermentation of B. Longum B6, and 0.225mg/g of Rg3, 1.048mg/g of Rh2 and 0.982mg/g of CK, respectively from the fermentation of L. casei. The result indicated that synergistic of bioconversion process by both bacteria treaty from comes 주저자 연락처 (Corresponding author) : 이현용 E-mail : hyeonl@kangwon.ac.kr Tel :

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270

-Sample conditions Rg3 Ginsenoside contents (mg/g)Rh2 CK

Mixed lactic acid bacteria 1.442 1.801 1.302

B. Longum 0.103 0.321 0.458

L. casei 0.225 1.048 0.982

from interaction of different enzyme origin. It was clearly shown that low molecular ginsenosides Rh2, Rg3 and CK could be efficiently converted from large molecular ginsenosides Rd, Rb1, Rc and Rb2 by synergistic effects of both mixed lactic acid bacteria.

Fig. 1. The conversion yields of ginsenoside Rh2, Rg3 and CK by mixed lactic acid bacteria fermentation process.

Fig. 2. The ginsenoside contents to Rh2, Rg3 and CK by mixed lactic acid bacteria fermentation process.

Table 1. Comparison of ginsenoside concentrations in low quality fresh ginseng under various fermentation organisms.

수치

Fig. 1. The conversion yields of ginsenoside Rh2, Rg3 and CK by mixed lactic acid bacteria fermentation process.

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