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KMID : 1007520150240020651
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Food Science and Biotechnology
2015 Volume.24 No. 2 p.651 ~ p.657
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Antioxidant and Anti-inflammatory Activities of the Ethanolic Extract of Fermented Red Ginseng Marc
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Lee Seung-Hong
Oh Mi-Rae
Park Jae-Hyun
Jang Se-Young
Cheong Sun-Hee
Lee Hyun-Gil
Moon Sang-Ho
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Abstract
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Red ginseng marc (RGM) is generally discarded as waste, even though it contains bioactive components. Hence, this study aimed to evaluate the bioactive components and properties of RGM extracts prepared via the fermentation of Bacillus subtilis (BSRGM) and Saccharomyces cerevisiae (SCRGM). Polyphenols were not detected in non-fermented RGM (NRGM) extracts, whereas the polyphenol levels in RGM extracts significantly increased with fermentation. The BSRGM and SCRGM extracts showed significantly higher free radicals scavenging activity than those of NRGM extracts. Treatment with the fermented RGM extracts also increased IgA levels compared to that of NRGM extracts, whereas it decreased IgE production by the mesenteric lymph node, spleen, and Peyer’s patch lymphocytes. These results suggest that fermented RGM extracts may ameliorate inflammation. In addition, the phenolic compounds in fermented RGM extracts may have biological activity, making fermented RGM extracts a potential natural resource that could be used in the functional foods industry.
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KEYWORD
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red ginseng marc, fermentation, bioactive components, polyphenol, biological activity
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