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KMID : 1134820100390091391
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1391 ~ p.1398
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Physicochemical and Antioxidant Properties of Red Ginseng Marc Fermented by Bacillus subtilis HA with Mugwort Powder Addition
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Jung Hye-Won
Kim Ji-Eun
Seo Ji-Hyun
Lee Sam-Pin
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Abstract
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Red ginseng marc (RGM) was fermented by the solid-state fermentation using Bacillus subtilis HA to produce biologically active compounds. The red ginseng marc fermented without mugwort possessed higher mucilage content (11.5%) and proteolytic activity (277.5 unit/g). The RGM fermented with 3% mugwort showed lower production of mucilage and protease activity whereas higher tyrosine content (581.3 mg%) and consistency index (8.8 Pa?sn). The mucilage produced from fermented RGM contained γ-PGA with 1,100 kDa of molecular weight, and its yield was 15.9 g/㎏. 70% ethanol extract from the RGM fermented with 3% mugwort had the highest DPPH radical scavenging effect (IC?? value of 0.57 ㎎/mL), and the water extract showed the highest ABTS radical scavenging effect, indicating IC?? value of 1.24 ㎎/mL. Overall, the RGM fermented by B. subtilis HA with mugwort contained various biologically active compounds having antioxidant effects.
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KEYWORD
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red ginseng marc, mucilage, antioxidant effect, Bacillus subtilis
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