The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Biotransformation of Ginsenoside by Lactobacillus brevis THK-D57 Isolated from Kimchi

김치에서 분리한 Lactobacillus brevis THK-D57에 의한 인삼 사포닌의 생물학적 전환

  • Yi, Eun-Ji (Graduate School of Biotechnology, Kyung Hee University) ;
  • Lee, Jung-Min (Graduate School of Biotechnology, Kyung Hee University) ;
  • Yi, Tae-Hoo (Graduate School of Biotechnology, Kyung Hee University) ;
  • Cho, Seok-Cheol (Dept. of Food Nutrition, Seowon University) ;
  • Park, Yong-Jin (Dept. of Oriental Medicinal Materials & Processing, Kyung Hee University) ;
  • Kook, Moo-Chang (Dept. of Marin Biotechnology, Anyang University)
  • 이은지 (경희대학교 생명공학원) ;
  • 이정민 (경희대학교 생명공학원) ;
  • 이태후 (경희대학교 생명공학원) ;
  • 조석철 (서원대학교 식품영양학과) ;
  • 박용진 (경희대학교 한방재료가공학과) ;
  • 국무창 (안양대학교 해양생명공학과)
  • Received : 2012.08.13
  • Accepted : 2012.09.11
  • Published : 2012.09.30
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Abstract

Ginsenosides, ginseng saponin, are the principal components responsible for the pharmacological and biological activities of ginseng. In order to improve absorption and biological activities, the biotransformation of major ginsenoside to minor ginsenoside, as the more active compound, is required. In this study, we isolated Lactobacillus brevis THK-D57, which has high ${\beta}$-glycosidase activity, from Kimchi. The major ginsenoside Rb1 was converted to the minor ginsenoside 'compound K' during the fermentation of L. brevis THK-D57. The results propose that the biotransformation pathway to produce compound K is as follows: ginsenoside $Rb_1{\rightarrow}ginsenoside$ $Rd{\rightarrow}ginsenoside$ $F_2{\rightarrow}ginsenoside$ compound K.

Keywords

References

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