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KMID : 1134820230520070722
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 7 p.722 ~ p.732
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Ginsenosides and Lignan Contents during the Fermentation Process of White Ginseng Extract: A Study Comparing the Altered Contents according to the Amount of Schisandra chinensis Baillon Supplementation
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Kim Sun-Ick
Jee Moo-Geun
Park Yong-Chan
Kim Min-Hee
Jang Won-Suk
Kwon A-Reum
Seong Bong-Jae
Lee Ka-Soon
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Abstract
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To increase the content of ginsenosides and antioxidant activity in white ginseng (WG), the extraction process was supplemented with Schisandra chinensis Baillon (SCB), followed by lactic acid fermentation. Heat sterilization of 40-fold WG extract without SCB (WGS1-40) at 121°C for 20 minutes provided ginsenosides Rg3, 20R-Rg3, and Rg5 at 4.12±0.08 mg/g, 3.51±0.03 mg/g, and 18.86±0.08 mg/g, respectively, in lyophilized WGS1-40. Total ginsenoside content increased approximately 2-fold, from 25.06±0.08 mg/g before sterilization to 53.12±0.56 mg/g. Total lignan content in lyophilized SCB-40 by sterilization slight decreased to 8.31±0.21 mg/g from 9.15±0.38 mg/g before sterilization. The pH of the extract obtained by adding 10% of SCB to WG (WGS3-40) was 4.46±0.08, and the number of lactic acid bacteria colonies determined was 4.52 (±0.08)×109 CFU/mL. The total ginsenoside content of WGS3-40 increased from 67.16±1.98 to 72.77±1.13 mg/g after fermentation. The major ginsenosides (Rg3, 20R-Rg3, and Rg5) increased from 6.96±0.05 mg/g, 6.62±0.04 mg/g, and 30.72±1.82 mg/g, respectively, to 7.80±0.01 mg/g, 7.23±0.05 mg/g, and 34.30±1.28 mg/g, respectively. Post-fermentation, the Rg3, 20R-Rg3, and Rg5 contents of WGS3-40 increased about 1.86 times compared to WGS1-40, and the total ginsenoside content increased about 1.28 times. Supplementation with SCB reduced lignans by heat treatment, and there was no increased effect by fermentation. In addition, the fermented product of WGS3-40 showed improved DPPH radical scavenging activity compared to WGS1-40.
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KEYWORD
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white ginseng extract, Schisandra chinensis Baillon, lactic acid fermentation, ginsenosides, lignans
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