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KMID : 1134820090380081084
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 8 p.1084 ~ p.1089
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Changes of Saponin and β-Glucan Content on the Cultured Ginseng with Mushroom Mycelia
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Joung Eun-Mi
Jeong Heon-Sang
Hwang In-Guk
Yu Kwang-Won
Jeong Jae-Hyun
Lee Hyeon-Yong
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Abstract
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This study investigated the changes of saponin and β-glucan content on the cultured ginseng with mushroom mycelia of Phellinus linteus (PL), Ganoderma lucidum (GL), and Hericium erinaceum (HE). Cultured ginsengs with mushroom mycelia were extracted with 80% ethanol, fractionated with n-buthanol, and analysed for ginsenosides by high performance liquid chromatography (HPLC). Crude saponin content of raw ginseng was 4.11% (d.b) but cultured ginseng with mushroom mycelia of PL, GL, and HE were increased to 6.74, 6.77 and 6.23% (d.b), respectively. Ginsenoside-Rd, among the 12 ginsenosides which were available for analysis, was remarkably increased to 13.61, 24.26, and 32.69 ㎎/g, respectively (raw ginseng: 0.80 ㎎/g). The β-glucan content of cultured ginseng with mushroom mycelia of PL, GL, and HE were decreased to 8.85, 5.51 and 5.46% rather than mushroom mycelia of 29.14, 19.44, and 23.39% (d.b), respectively.
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KEYWORD
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mushroom mycelium, ginseng, ginsenoside, β-glucan
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