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http://dx.doi.org/10.5851/kosfa.2017.37.5.735

Characterization of Paenibacillus sp. MBT213 Isolated from Raw Milk and Its Ability to Convert Ginsenoside Rb1 into Ginsenoside Rd from Panax ginseng  

Renchinkhand, Gereltuya (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
Cho, Soo Hyun (PCPIA BIT CO., Ltd.)
Urgamal, Magsar (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
Park, Young W (Agricultural Research Station, Fort Valley State University, Department of Food Science & Technology, University of Georgia)
Nam, Joong Hyeon (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
Bae, Hyung Churl (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
Song, Gyu Yong (College of Pharmacy, Chungnam National University)
Nam, Myoung Soo (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
Publication Information
Food Science of Animal Resources / v.37, no.5, 2017 , pp. 735-742 More about this Journal
Abstract
This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing ${\beta}$-glucosidase activity from raw milk, and examine the enzymatic capacity on the hydrolysis of a major ginsenoside ($Rb_1$). Strain MBT213 was found to have a high hydrolytic ability on ginsenoside $Rb_1$ by Esculin Iron Agar test. 16S rDNA analysis revealed that MBT213 was Paenibacillu sp. Crude enzyme of MBT213 strain exhibited high conversion capacity on ginsenoside $Rb_1$ into ginsenoside Rd proven by TLC and HPLC analyses. The API ZYM kit confirmed that Paenibacillu sp. MBT213 exerted higher ${\beta}$-glucosidase and ${\beta}$-galactosidase activity than other strains. Optimum pH and temperature for crude enzyme were found at 7.0 and $35^{\circ}C$ in hydrolysis of ginsenoside $Rb_1$. After 10 d of optimal reaction conditions for the crude enzyme, ginsenoside $Rb_1$ fully converted to ginsenoside Rd. Ginseng roots (20%) were fermented for 14 d, and analyzed by HPLC showed that amount of ginsenoside $Rb_1$ significantly decreased, while that of ginsenoside Rd was significantly increased. The study confirmed that the ${\beta}$-glucosidase produced by Paenibacillus sp. MBT213 can hydrolyze the major ginsenoside $Rb_1$ and convert to Rd during fermentation of the ginseng. The ${\beta}$-glucosidase activity of this novel Paenibacillus sp. MBT213 strain may be utilized in development of variety of health foods, dairy foods and pharmaceutical products.
Keywords
ginsenoside; ${\beta}$-glucosidase; ${\beta}$-galactosidase; Paenibacillus MBT213; raw milk;
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