한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제27권6호
  • /
  • Pages.743-750
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  • 2012
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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Lactobacillus sp.균주를 이용한 산삼 배양근 발효물의 기능성 평가

Evaluation of Functional Properties of the Tissue Cultured Wild Ginseng Fermented by Lactobacillus sp.

  • 투고 : 2012.11.19
  • 심사 : 2012.12.23
  • 발행 : 2012.12.30
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초록

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

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참고문헌

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피인용 문헌

  1. Protective effects of cultured and fermented ginseng extracts against scopolamine-induced memory loss in a mouse model vol.34, pp.1, 2018, https://doi.org/10.5625/lar.2018.34.1.37