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KMID : 1134820210500030226
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 3 p.226 ~ p.235
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Ginsenoside Conversion and Anti-Inflammatory Effect on RAW 264.7 Cells of Ginseng Extract Vinegar
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Moon Kyung-Eun
Oh Hyeon-Hwa
Jeong Do-Youn
Kim Young-Soo
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Abstract
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Ginseng liqueur (GL) was prepared by adding 9% alcohol to 2% ginseng extract, and was fermented using the selected Acetobacter pasteurianus JBA190503 strain. To another GL, 10% of the seed culture was added and incubated in a shaking incubator at 30°C and 120 rpm for 25 days. The ginsenoside contents of Rg3 and Rg5 in the ginseng extract vinegar (GV) were 55.58 μg/mL and 28.52 μg/mL, respectively, which were more than four times that of GL. The changes in the ginsenoside contents and physicochemical properties (soluble sugar content, pH, total acidity, and organic acid) of the ginseng extract were evaluated during the acetic acid fermentation period. On the 10th day of fermentation, the total acidity increased to 4.10% and reached 6.41% on the 25th day. Acetic acid was identified as a major organic acid and its content was increased to 6,253.01 mg% on the 25th day from 246.05 mg% on the starting day. The anti-inflammatory effect on lipopolysaccharide (LPS, 1 μg/mL)-induced inflammatory reactions in RAW 264.7 cells demonstrated that treatment with GV decreased NO, PGE2, TNF-α and IL-1β production in RAW 264.7 cells by 77.37%, 21.94%, 69.17%, and 91.76%, respectively, and GV inhibited the activation of iNOS and COX-2 gene expression by 61.23% and 20.59%, respectively, at a 1:50 dilution. Based on these findings, the A. pasteurianus JBA190503 strain could be a suitable strain for the industrial fermentation of ginseng in ginseng vinegar production with an enhanced anti-inflammatory effect by increasing the production of low molecular ginsenosides and acetic acid.
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KEYWORD
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ginseng liqueur, ginseng extract vinegar, ginsenoside, anti-inflammatory
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