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Development of Fermentation Process of Ginseng Leaf Extraction Probiotic Strain and Characterization of Product Quality

프로바이오틱 균주에 의한 인삼 잎 추출물 발효공정 확립 및 생성물의 품질 특성분석

  • Hur, Sang-Sun (Division of Intergrated Biotechnology, Depart of Food Biotechnology & Pharmaceutical Engineering, Joongbu University)
  • 허상선 (중부대학교 바이오융합학부 바이오의약전공)
  • Received : 2018.12.01
  • Accepted : 2018.12.20
  • Published : 2018.12.31

Abstract

This study was carried out to investigate extraction efficiency by microwave for extraction of pesticide residues and the bioconversion of ginsenosides of ginseng leaf by using various lactic acid bacteria in order to promote the utilization of ginseng leaf. The hexane extraction by microwave of tolclofos-methyl and azoxystrobin in ginseng leaf was efficient. The optimal condition for extraction of tolclofos-methyl and azoxystrobin in ginseng leaf by microwave was 50 to 95 watts of power supply, 3 minutes of extraction.The gisenosides Rg1 and Rb1 contents have decreased, while the Rh1, Rg3, Rk1 and Rh2 have increased due to fermentation. The ginsenosides Rg3 of the fermented ginseng leaf has increased and the contents were $70.62{\sim}77.61{\mu}g/g$(control $2.77{\mu}g/g$). The total phenolic acid content and electron donating ability of the ginseng leaf have totally decreased after 7 days of fermentation. The total phenolic acid contents of the fermented ginseng leaf with various lactic acid bacteria did not show any tendency as different strains.

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Fig. 1. Heating curve of hexane solvents by microwave at 100 watts of power supply.

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Fig. 2. Screening of lactic acid bacteria on MRS medium from Kimchi.

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Fig. 3. Screening of lactic acid bacteria producing β-glucosidase.

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Fig. 4. Activity of lactic acid strains on ginseng leaf medium.

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Fig. 5. TLC pattern of ginsenoside from fermented ginseng leaf extract by lactic bacteria. (S standard, L non fermented ginseng leaf, 1 KC-1, 2 KC-2, 3 KC-3, 4 KC-5. 5 KC-35)

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Fig. 6. Changes of total phenol content of fermented ginseng leaf extract by various lactic bacteria. (A) Ginseng leaf extract(10°Bx) 10% in MRS broth (B) Ginseng leaf extract(20°Bx) 10% in MRS broth

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Fig. 7. Changes of electron donating ability of fermented ginseng leaf extract by various lactic bacteria. (A) Ginseng leaf extract(10°Bx) 10% in MRS broth (B) Ginseng leaf extract(20°Bx) 10% in MRS broth

Table 1. Limits of detection(LODs) and recoveries tolclofos-methyl and azoxystrobin from ginseng leaf

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Table 2. Residue amounts of tolclofos-methyl and azoxystrobin after microwave extraction

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Table 3. Changes of ginsenoside composition in ginseng leaf by various lactic acid bacteria

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Acknowledgement

Supported by : 중부대학교

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