Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Screening of Antimicrobial Activity Compounds from Korea Ginseng Fine Root

고려인삼의 세근을 이용한 항균성 물질 탐색

  • Kim, Ah-Reum (Department of Microbiology, Pukyong National University) ;
  • Lee, Myung-Suk (Department of Microbiology, Pukyong National University)
  • 김아름 (부경대학교 미생물학과) ;
  • 이명숙 (부경대학교 미생물학과)
  • Received : 2011.05.25
  • Accepted : 2011.09.16
  • Published : 2011.09.30
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Abstract

The study was performed to evaluate the antibacterial and antiviral activities of ginseng fine root in order to search for antibacterial substances. Among 8 kinds of fermentation strains, Lactobacillus plantarum was selected based on viable cell count and antibacterial activities during incubation. Optimum conditions of ginseng fine root fermentation for L. plantarum were incubation at $35^{\circ}C$ for 48 hr in 5% ginseng fine root broth. That methanolic extract of fermented ginseng fine root broth was observed to be antibacterial and have antiviral activities. The results of paper disc method of non-fermented extract and fermented extract measured against E. coli was 11 mm and 20 mm, S. aureus was 15 mm and 22 mm, respectively. Shaking flask method was observed to inhibit the growth E. coli and S. aureus in fermented extract by 99.9%. However, antiviral activity of Feline calicivirus (FCV) was mostly activated. Fermented extract was used to investigate the compositional changes of ginsenosides on HPLC analysis. By fermentation, ginsenoside Rg1, Re and Rd were increased, with Rd showing a significant increase of 50 ${\mu}g/g$. These results suggest that ginseng fine root extract is a useful resource.

인삼의 효과적 이용을 위해 부산물로 취급되어 대부분 폐기되는 세근을 발효공학적 기법으로 항균성 물질을 증대하기 위한 연구이다. 이를 위해서 발효에 적합한 균주의 선별과 발효에 사용될 인삼 세근 분말의 농도를 선별하여 발효 시킨 후 항균성 물질을 탐색하였다. 그 결과 8종의 유용 미생물 중 L. plantarum이 가장 적절한 균주로 선정 되었으며, 영양원인 인삼 세근 분말의 농도는 5%로 밝혀졌다. 또한, 발효 추출물의 항균 및 항바이러스 활성분석 결과 항균성은 있으나 항바이러스 활성은 미약한 것으로 밝혀졌다. 항균 활성의 경우 비발효 추출물 보다 발효 추출물이 약 2배 정도 증가되었고, Gram Positive 균주에서 활성이 더 좋은 것으로 분석 되었다. 발효에 의한 항균 활성 물질의 성분 변화를 알아 보기 위해서 HPLC 분석법을 사용하였으며 그 결과 ginsenoside Rg1, Re, Rd 성분의 함량이 증가되었고, 이 중 가장 많은 함량 변화를 보인 성분은 Rd로 약 50 ${\mu}g/g$이 증가되었다. 이러한 결과로부터 인삼 세근 발효물 중 항균 활성을 보이는 주된 물질은 ginsenoside Rd 성분인 것으로 추정된다.

Keywords

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