유산균 발효에 의한 인삼열매 추출물의 유효성분 변화

• 영문명: Changes in Effective Components of the Fermented Ginseng Berry Extract Using Lactic Acid Bacteria
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 이정선 최성원
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』9권 2호, 86~93쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.12.31

영문 초록

In this study, lactic acid bacteria showing high specific β-glucosidase activity were isolated from kimchi to convert the high molecular weight ginsenosides into low molecular weight ginsenosides in ginseng berry. Among the 120 strains of lactic acid bacteria isolated from kimchi, 42 strains of lactic acid bacteria showing β-glucosidase activity were isolated using the esculin agar method. And as a result of measuring the β-glucosidase activity of the intracellular enzyme fraction, the lactic acid bacterium OG-05 showing high β-glucosidase activity(198.60±20.87 AU/mL) and specific β -glucosidase activity(21.52±2.37 AU/Log CFU) was selected. The selected lactic acid bacterium OG-05 was identified as Lactiplantibacillus plantarum by bacterial identification based on 16S rRNA sequencing analysis and was named Lactiplantibacillus plantarum OG-05. When ginseng berry extract was fermented using Lactiplantibacillus plantarum OG-05, the ginsenosides Re, Rg1 and Rb1 which are abundant in ginseng berry extract were not detected. The contents of Rc, Rf and F1 decreased, while the contents of Rg2 and Rd increased. In addition, F2, Rg3, CK, and Rh2, which did not exist before fermentation, were produced at significant levels. These results indicate that the fermentation of ginseng berry extract using Lactiplantibacillus plantarum OG-05 could influence the ginsenoside composition.

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키워드

lactic acid bacteria kimch ginseng berry fermentation Lactiplantibacillus plantarum OG-05