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KMID : 1007520180270010185
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Food Science and Biotechnology
2018 Volume.27 No. 1 p.185 ~ p.191
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Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P
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Eom Su-Jin
Hwang Ji-Eun
Kim Kee-Tae
Paik Hyun-Dong
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Abstract
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This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng marc extract; cell viability, pH, and total titratable acidity were measured. Total phenolic and flavonoid contents were measured using Folin?Ciocalteu reagent and colorimetric method. Ferric reducing antioxidant power (FRAP), β-carotene, and sodium nitroprusside (SNP) assays were used to evaluate functionality. Polyphenols and flavonoids totaled 33.7 ± 0.4 and 10.0 ± 0.4 mg/g of solid, respectively, at 24 h fermentation. P. acidilactici had 40 nM β-galactosidase and 20 nM β-glucosidase activities. Antioxidative activities increased up to 34.5 and 10.2%, respectively, as measured via FRAP and β-carotene assays. Anti-inflammatory activity of the fermented extract?as measured via SNP assay?increased 342%, suggesting that ginseng marc fermented by P. acidilactici could be used in food or pharmaceutical industries.
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KEYWORD
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Ginseng marc, Fermentation, Pediococcus acidilactici, Antioxidative activity, Nitric oxide scavenging, Flavonoid
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