Development of Fermentation Process of Ginseng Leaf Extraction Probiotic Strain and Characterization of Product Quality

프로바이오틱 균주에 의한 인삼 잎 추출물 발효공정 확립 및 생성물의 품질 특성분석

Abstract

This study was carried out to investigate extraction efficiency by microwave for extraction of pesticide residues and the bioconversion of ginsenosides of ginseng leaf by using various lactic acid bacteria in order to promote the utilization of ginseng leaf. The hexane extraction by microwave of tolclofos-methyl and azoxystrobin in ginseng leaf was efficient. The optimal condition for extraction of tolclofos-methyl and azoxystrobin in ginseng leaf by microwave was 50 to 95 watts of power supply, 3 minutes of extraction.The gisenosides Rg1 and Rb1 contents have decreased, while the Rh1, Rg3, Rk1 and Rh2 have increased due to fermentation. The ginsenosides Rg3 of the fermented ginseng leaf has increased and the contents were $70.62{\sim}77.61{\mu}g/g$(control $2.77{\mu}g/g$). The total phenolic acid content and electron donating ability of the ginseng leaf have totally decreased after 7 days of fermentation. The total phenolic acid contents of the fermented ginseng leaf with various lactic acid bacteria did not show any tendency as different strains.

본 연구는 인삼 잎의 이용증대를 위해 마이크로웨이브에 의한 인삼 잎의 잔류농약 추출효과와 발효 인삼 잎의 ginsenoside 유용 유도체의 전환 검토 및 품질 특성을 분석 하였다. 인삼 잎에 잔류되어 있는 tolclofos-methyl와 azoxystrobin을 microwave로 추출하기 위한 용매는 hexane이 가장 효율적 이었다. tolclofos-methyl와 azoxystrobin이 잔류되어 있는 인삼 잎에서의 microwave를 이용한 추출 최적 조건은 power 50~95 watts, 추출용매는 hexane, 추출시간은 3분으로 나타났다. 인삼 잎 추출물의 발효에서 발효전과 비교하여 $Rg_1$과 $Rb_1$은 감소한 반면 $Rh_1$, $Rg_3$, $Rk_1$ 및 $Rh_2$는 발효 후 모두 증가한 것으로 나타났다. 특히 홍삼에서 대표적인 성분으로 알려져 있는 $Rg_3$의 경우 발효전 $2.77{\mu}g/g$에서 발효 후 균주의 종류에 따라 $70.62{\sim}77.61{\mu}g/g$으로 증가하였다. 7일간 발효 후 인삼 잎의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내었으나, 발효가 진행됨에 따라 전반적으로 감소되는 경향을 나타내었다.

Fig. 1. Heating curve of hexane solvents by microwave at 100 watts of power supply.

Fig. 2. Screening of lactic acid bacteria on MRS medium from Kimchi.

Fig. 3. Screening of lactic acid bacteria producing β-glucosidase.

Fig. 4. Activity of lactic acid strains on ginseng leaf medium.

Fig. 5. TLC pattern of ginsenoside from fermented ginseng leaf extract by lactic bacteria. (S standard, L non fermented ginseng leaf, 1 KC-1, 2 KC-2, 3 KC-3, 4 KC-5. 5 KC-35)

Fig. 6. Changes of total phenol content of fermented ginseng leaf extract by various lactic bacteria. (A) Ginseng leaf extract(10°Bx) 10% in MRS broth (B) Ginseng leaf extract(20°Bx) 10% in MRS broth

Fig. 7. Changes of electron donating ability of fermented ginseng leaf extract by various lactic bacteria. (A) Ginseng leaf extract(10°Bx) 10% in MRS broth (B) Ginseng leaf extract(20°Bx) 10% in MRS broth

Table 1. Limits of detection(LODs) and recoveries tolclofos-methyl and azoxystrobin from ginseng leaf

Table 2. Residue amounts of tolclofos-methyl and azoxystrobin after microwave extraction

Table 3. Changes of ginsenoside composition in ginseng leaf by various lactic acid bacteria