|
KMID : 0380620230550050455
|
|
Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.455 ~ p.463
|
|
|
Enzymatic biotransformation-based production of compound K using different parts of ginseng sprouts, validation of analysis methods, and assessment of antioxidant activity
|
|
Seo Hyun-Ji
Song Chae-Yeon
Yu Si-Eun
Yang So-Won
Hwang Da-Eun
Jo Hae-Bin
Chun Su-Hyun
Suh Hee-Jae
|
|
|
Abstract
|
|
|
|
The leaves, stems, and roots of ginseng sprouts were hydrolyzed using β-glycosidase, and the content of ginsenosides and antioxidant properties were compared. Compound K, a deglycosylated form of Rb1 and Rd, was not detected in the leaves, stems or roots before enzymatic hydrolysis. However, after enzymatic hydrolysis, Compound K was generated when reacted for 24 h and 48 h with four different enzyme concentrations (2% Rapidase C80max, 5% Rapidase C80max, 2% Pyr-flo, and 5% Pyr-flo). The highest amount of compound K was produced when the leaves were treated with 2% Pyr-flo for 48 h, reaching 7.01 mg/g. Moreover, the total polyphenol and flavonoid contents, ferric reducing antioxidant power (FRAP) activity, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity were all significantly higher in the group treated with 2% Pyr-flo for 48 h than in the other treatment groups (p<0.05). These results provide valuable foundational data for food processing method development using ginseng sprouts.
|
|
|
KEYWORD
|
|
|
ginseng sprouts, enzymatic hydrolysis, ginsenoside, method validation, antioxidant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|