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KMID : 0525720210260020053
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Journal of Chitin and Chitosan
2021 Volume.26 No. 2 p.53 ~ p.62
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Analysis of Acidic Polysaccharide and Biological Activities of Fermented Stichopus japonicus and Black Ginseng
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Shon Mi-Yae
Kim Yeong-Su
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Abstract
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The Stichopus japonicus and Black ginseng was fermented by Aspergillus awamori var. kawachii (white-koji mould). The acidic polysaccharide and specific ginsenoside content increased after fermentation of S. japonicus and Black ginseng. The acidic polysaccharide contents of fermented S. japonicus and Black ginseng were 21.3 and 74.2%, and specific ginsenoside (Rg3, Rg5, and Rk1) contents of fermented Black ginseng was 4.13 mg/g. The ROS (Reactive oxygen species) were eliminated by fermented S. japonicas, Black ginseng, and mixture. The immunophamacological activities of fermented S. japonicus, Black ginseng, and mixture were investigated by determine of stimulatory effects on cytokines release of immune response in immune cell. These fermented S. japonicus, Black ginseng, and mixture induced immune activity, among them, the mixture induced the highest immune activity. These results indicated that the fermented S. japonicus, Black ginseng, and mixture have immune activities and it can be used as a functional material.
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KEYWORD
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Stichopus japonicus, Black ginseng, White-koji mould, Acidic polysaccharides, Ginsenosides
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