Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Composition and Immunostimulating Activity of the Fermented Korean Ginseng (Panax ginseng C.A. Meyer) with Mushroom Mycelium by Solid Culture

균사체를 이용한 수삼 고체발효물의 화학적 조성 및 면역 활성

  • Park, Chang-Kyu (Division of Food and Biotechnology, Chungju National University) ;
  • Kim, Hoon (Division of Food and Biotechnology, Chungju National University) ;
  • Tu, Qi (Division of Food and Biotechnology, Chungju National University) ;
  • Yu, Kwang-Won (Division of Food and Biotechnology, Chungju National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Hyeon-Yong (Dept. of Biomaterials Engineering, Kangwon National University) ;
  • Jeong, Jae-Hyun (Division of Food and Biotechnology, Chungju National University)
  • 박창규 (충주대학교 식품생명공학부) ;
  • 김훈 (충주대학교 식품생명공학부) ;
  • 도기 (충주대학교 식품생명공학부) ;
  • 유광원 (충주대학교 식품생명공학부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 이현용 (강원대학교 생물소재공학) ;
  • 정재현 (충주대학교 식품생명공학부)
  • Published : 2009.09.30
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Abstract

For the utilization of Korean ginseng (Panax ginseng C.A. Meyer) in the functional drink, we prepared the fermented Korean ginseng with mushroom mycelia (Ganoderma lucidum; WG-GL, Hericium erinaceum; WG-HE and Phellinus linteus; WG-PL) by solid culture. A proximate analysis showed that the fermented Korean ginseng contained significantly more crude fat (4.66$\sim$12.02%) than Korean ginseng (WG, 1.61%) whereas crude protein content of WG (13.64%) was higher value than those of the ferments (7.60$\sim$12.57%). When we also evaluated effects of the fermented Korean ginseng on the mitogenic activity, hot-water extract from WG-PL was significantly higher than those of WG or mycelia only fermentation (GL, HE and PL) as analyzed by IL-2 production (1.64-fold of the saline control) and proliferation of splenocytes (1.47-fold). In addition, the lysosomal phosphatase activity (WG-HE; 1.32-fold) and NO/TNF-$\alpha$ production (WG-HE; 2.27-fold of the saline control at 50 ${\mu}g$/mL, WG-PL; 3.56-fold, respectively) from macrophage in the presence of the fermented Korean ginseng were higher than those of WG or mycelia fermentation. These results indicate that hot-water extracts from the fermented Korean ginseng with mushroom mycelia by solid culture contain chemical ingredients different from the Korean ginseng, and that it might provide beneficial immunostimulating activity.

기능성음료 등에 수삼을 적극적으로 활용하기 위하여 영지버섯(Ganoderma lucidum), 노루궁뎅이버섯(Hericium erinaceum) 및 상황버섯(Phellinus linteus)의 균사체를 이용한 균사체의 수삼 고체발효물을 조제하였다. 일반성분 분석결과, 고체발효물(4.66$\sim$12.02%)은 수삼(1.6%)보다 많은 조지방을 함유하고 있었고 조단백질의 경우에는 이와 반대로 고체발효물에서 수삼보다 함량이 적었다. 본 연구에서는 이와 같이 조제한 수삼의 균사체 고체발효물에 대하여 마이토젠 활성을 검토한 결과, WG-PL 열수추출물의 마이토젠 활성은 수삼 또는 3종류의 균사체만의 발효물(GL, HE, PL)로부터 조제된 열수추출물보다 IL-2 생산능(saline control의 1.64배)과 비장세포 증식활성(1.47배)에서 유의적으로 더 높은 활성을 보였다. 또한 수삼 고체발효물과의 반응에서 마크로파지 lysosomal phosphatase 활성(WG-HE; 1.32배)과 NO 및 TNF-$\alpha$ 생산능(WG-HE: 50 ${\mu}g$/mL의 시료 농도에서 2.27배, WG-PL: 3.56배)이 WG 또는 균사체보다 유의적으로 우수한 활성을 나타내었다. 이러한 결과로부터 수삼의 유용균사체 고체발효물의 열수추출물은 고체발효에 의해 수삼과는 다른 화학적 조성을 포함하고 있음을 알 수 있었으며 이러한 조성이 면역 활성에 유용하게 기여하는 것으로 확인되었다.

Keywords

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