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KMID : 1007520090180010253
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.253 ~ p.256
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Changes in Ginsenoside Composition of White Ginseng by Fermentation
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Ko Sung-Kwon
Cho Ok-Sun
Bae Hye-Min
Yang Byung-Wook
Im Byung-Ok
Hahm Young-Tae
Kim Kyung-Nam
Cho Soon-Hyun
Kim Jae-Young
Chung Sung-Hyun
Lee Boo-Yong
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Abstract
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The purpose of the study was to develop a new process to manufacture ginseng extract containing saponin aglyconof high concentration. The process to transform saponin glycosides to saponin aglycon was analyzed by high performanceliquid chromatography (HPLC). GCK-1 (open cultured mixture for 1 day at 42oC) had the highest content of protopanaxadiol(0.662%). However, other mixtures (GCK-2, 3, 4, 5, and 6) had less than 0.152% in the content of protopanaxadiol. In case offermentation by inoculation of Bacillus natto, BNG-5 (B. natto inoculated mixture for 5 days at 42oC) showed the highestcontent of protopanaxadiol (0.364%). Other mixtures (BNG-1, 2, 3, 4, and 6) also showed the high content of more than 0.2%in protopanaxadiol. B. natto inoculation or open culture fermentation with soybean transformed ginseng saponin glycosidesinto saponin aglycon.
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KEYWORD
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ginsenoside glycoside, ginsenoside aglycon, Baccillus natto inoculation, open culture
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