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KMID : 0665420120270060743
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.743 ~ p.750
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Evaluation of Functional Properties of the Tissue Cultured Wild Ginseng Fermented by Lactobacillus sp.
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Shin Eun-Ji
Cho Chang-Won
Kim Young-Eon
Han Dae-Seok
Hong Hee-Do
Rhee Young-Kyoung
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Abstract
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A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the
functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of
TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell
count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds
of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times
higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO
production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal
fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than
non-fermented TCWG.
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KEYWORD
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Tissue cultured wild ginseng, fermentation, alcohol dehydrogenase, immune-enhancing
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