Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Ginsenoside Compositions and Antioxidant Activity of Cultured and Mountain Ginseng

장뇌삼과 재배삼의 ginsenoside 함량과 항산화활성 추정

  • Joung, Eun-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Min-Kyeng (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Cho, Seong-Koo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Chung, Bong-Hwan (Seowon University Bio Organic Meterial & Food Center) ;
  • Jo, Suk-Ja (Seowon University Bio Organic Meterial & Food Center) ;
  • Lee, Sang-Hwa (Seowon University Bio Organic Meterial & Food Center) ;
  • Lee, Jun-soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 정은미 (충북대학교 식품공학과) ;
  • 황인국 (충북대학교 식품공학과) ;
  • 이민경 (충북대학교 축산학과) ;
  • 조성구 (충북대학교 축산학과) ;
  • 정봉환 (서원대학교 친환경 바이오소재 및 식품센터) ;
  • 조숙자 (서원대학교 친환경 바이오소재 및 식품센터) ;
  • 이상화 (서원대학교 친환경 바이오소재 및 식품센터) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2010.03.30
  • Accepted : 2010.06.15
  • Published : 2010.06.30
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the antioxidant activities and ginsenoside compositions of 4-year-old cultured ginseng roots (4CGR), 4-year-old mountain ginseng roots (4MGR) and leaves (4MGL), and 8-year-old mountain ginseng roots (MGR) and leaves (8MGL). Ginseng root and leaves were extracted with water and 80% ethanol. Crude saponin content of 4CGR was 3.85% (d.b.) and the contents of 4MGR, 4MGL, 8MGR and 8MGL were 6.75, 8.57, 6.53 and 7.54% (d.b.), respectively. 4CGR showed the highest content of ginsenoside-$Rh_1$ (6.07 mg/g), 4MGR showed the highest content of ginsenoside-$Rb_1$ (11.63 mg/g), 4MGL showed the highest content of ginsenoside-Re (24.35 mg/g), 8MGR showed the highest content of ginsenoside-$Rh_1$ (19.77 mg/g), and 8MGL showed the highest content of ginsenoside-Re (20.43 mg/g). Total antioxidant activity (AEAC) was ranged from 5.56 at 4MGR to 20.67 mg AA eq/g at 8MGL.

국산 재배삼 4년근의 뿌리, 장뇌삼 4년근과 8년근의 잎과 뿌리에 대한 물 및 80% 에탄올 추출물에 대한 구성사포닌 및 항산화 활성을 분석하였다. 재배삼 80% 에탄올 추출물에 대한 조사포닌 함량은 3.85% (d.b) 이었으며, 4년근 장뇌삼 뿌리와 잎의 조사포닌 함량은 각각 6.75 및 8.57% (d.b)이었으며, 8년근 장뇌삼은 각각 6.53 및 7.54% (d.b)이었다. 재배삼의 구성사포닌은 ginsenoside-$Rh_1$의 함량이 6.07 mg/g으로 가장 높았고, 4년근 장뇌삼뿌리는 $-Rb_1$이 11.63 mg/g, 잎은 -Re가 24.35 mg/g으로 가장 높았고 8년근 장뇌삼 뿌리는 $-Rh_1$ 이 19.77 mg/g, 잎은 -Re가 20.43 mg/g으로 가장 높았다. 항산화활성 ($IC_{50}$값)은 삼의 종류 및 연근별로 1.84~21.88 mg/mL의 범위이었고 8년근 장뇌삼 잎 80% 에탄올 추출물에서 가장 높았다. 총 항산화력은 5.56~20.67 mg AA eq/g의 범위를 나타내었으며, 8년근 장뇌삼 잎 증류수 추출물에서 가장 높은 값을 나타내었다.

Keywords

Acknowledgement

Supported by : 서원대학교

References

  1. Blois, M. S. 1958. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1203. https://doi.org/10.1038/1811199a0
  2. Choi, M., G. J. Shin, G. P. Choi, J. H. Do, and J. D. Kim. 2003. Synergistic effects of extracts from Korean red ginseng, Saururus chinensis (Lour.) Baill. and Rubus coreanus Miq. On antioxidative activities in rats. Korean J. Med. Crop Sci. 14: 27-30.
  3. Han, Y. J., K. R. Kwon, B. C. Cha, and O. M. Kwon. 2007. Component analysis of cultivated ginseng, cultured wild ginseng, and natural wild ginseng by structural parts using HPLC method. 10: 37-53.
  4. Jang, H. Y., H. S. Park, K. R. Kwon, and T. J. Rhim. 2008. A study on the comparison of antioxidant effects among wild ginseng, cultivated wild ginseng, and cultivated ginseng extracts. J. Korean Pharmacopuncture Insti. 11: 67-78.
  5. Jeong, J. H., J. J. Wee, J. Y. Shin, J. H. Cho, and D. H. Jung. 2005. Antioxidative effect of crude saponin fraction prepared from culture product of Basidiomycota cultured with fresh ginseng as substrate. Korean J. Food Sci. Technol. 37: 67-72.
  6. Joung, E. M., I. G. Hwang, H. Y. Lee, J. H. Jeong, K. W. Yu, and H. S. Jeong. 2009. Changes of saponin and $\beta$-glucan content on the cultured ginseng with mushroom mycelia. J. Korean Soc. Food Sci. Nutr. 38: 1084-1089. https://doi.org/10.3746/jkfn.2009.38.8.1084
  7. Kim, D. C., S. M. Chang, and J. Choi. 1995. Effects of the chemical properties of field soils on the contents of sugars and saponin in ginseng roots. Agric. Chem. Biotechnol. 38: 72-77.
  8. Kim, J. H. and J. K. Kim. 2006. Antioxidant activity and functional component analysis of Korean mountain ginseng's different sections. J. Korean Soc. Food Sci. Nutr. 35: 1315-1321. https://doi.org/10.3746/jkfn.2006.35.10.1315
  9. Kim, J. H. and J. K. Kim. 2006. Antioxidant activity and functional component analysis of Korean mountain ginseng's different sections. J. Korean Soc. Food Sci. Nutr. 34: 862-868.
  10. Kim, S. H., D. H. Kim, and T. H. Lee. 1999. Herbal and pharmacological effects of ginseng radix and strategy for futured research. J. Ginseng Res. 23: 21-37.
  11. Kitakawa, I., T. Taniyama, M. Yoshikawa, Y. Ikenishi, and Y. Nakagawa. 1989. Chemical studies on crude drug processing VI. Chemical structures of malonyleginsenosides Rb1, Rb2, Rc and Rd isolated from the root of panax ginseng C. A. Meyer. Chem. Pharm. Bull. 37: 2961-2970.
  12. Lee, H. J., B. S. Yoo, and S. Y. Byun. 2000. Differences in free amino acids between Korean ginsengs and mountain ginseng. Korean J. Biotechnol. Bioeng. 15: 323-328.
  13. Lee, S. E., S. W. Lee, J. K. Bang, Y. J. Yu, and N. S. Seong. 2001. Antioxidant activities of leaf, stem, and root of Panax ginseng C.A. Meyer. Korean J. Med. Crop Sci. 12: 237-242.
  14. Roberta, T., P. Nicoletta, P. Anna, P. Ananth, Y. Min, and R. E. Catherine. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  15. Sung, H. S. and J. W. Yang. 1986. Effect of the heating treatment on the stability of saponin in with ginseng. J. Korean Soc. Food Nutr. 15: 22-26.
  16. Woo, I. H., C. B. Yang, and H. S. Sung. 1986. Effect of different extraction procedures on chemical composition of ginseng extract. Korean J. Ginseng Sci. 10: 36-44.