Bioconversion of Ginsenosides in Red Ginseng Extract by Saccharomycescerevisiae and Saccharomyces carlsbergensis

홍삼농축액에서 Saccharomyces cerevisiae와 Saccharomyces carlsbergensis에 의한 Ginsenosides의 bioconversion

  • Jang, Mi (Korean ginseng center for most valuable product & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Min, Jin-Woo (Korean ginseng center for most valuable product & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Kim, Ju-Han (Korean ginseng center for most valuable product & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Kim, Se-Young (Korean ginseng center for most valuable product & Ginseng Genetic Resource Bank, Kyung Hee University) ;
  • Yang, Deok-Chun (Korean ginseng center for most valuable product & Ginseng Genetic Resource Bank, Kyung Hee University)
  • 장미 (경희대학교 고려인삼 명품화 사업단 & 인삼유전자은행) ;
  • 민진우 (경희대학교 고려인삼 명품화 사업단 & 인삼유전자은행) ;
  • 김주한 (경희대학교 고려인삼 명품화 사업단 & 인삼유전자은행) ;
  • 김세영 (경희대학교 고려인삼 명품화 사업단 & 인삼유전자은행) ;
  • 양덕춘 (경희대학교 고려인삼 명품화 사업단 & 인삼유전자은행)
  • Published : 2010.05.14

Abstract

Ginseng(Panax ginseng C.A. Meyer) is reported to have many pharmaceutical activities. The minor ginsenosides(Rd, Rg3, Rh2 and compound K) display pharmaceutical properties superior to those of the major ginsenosides. These minor ginsenosides, which contribute a very small percentage, are produced by hydrolysis of the sugar moieties of the major ginsenosides. The pH of red ginseng extracts fermented with S. cerevisiae and S. carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation, a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 25.86 to 4.54 mg/ml and 4.32 mg/ml glucose equivalents, respectively; and ethanol contents increased from 1.5% at day 0 to 16.0 and 15.0%, respectively, at 20 days. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by 12 days. Ginsenosides Rb1, Rb2, Rc, Re and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at 6 days and 9 days.

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