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The Transformation of Saponin Platycodi Radix by Aspergillus niger and Anti-oxidation Evaluation of the Transformed Metabolites  

Kang, Ju-Hui (Department of food Nutrition, Research Institute of Human Ecology, Seoul National University)
Ji, Gnu-Uk (Department of food Nutrition, Research Institute of Human Ecology, Seoul National University)
Wui, Hye-Jung (Department of food Nutrition, Research Institute of Human Ecology, Seoul National University)
Hwang, In-Kyeung (Department of food Nutrition, Research Institute of Human Ecology, Seoul National University)
Publication Information
Korean journal of food and cookery science / v.24, no.6, 2008 , pp. 729-734 More about this Journal
Abstract
The principal objective of this study was to assess the possibility of transforming platycodin glycosides using various strains of probiotic bateria and edible fungi. Among the experimental microorganisms assess herein, Aspergillus niger KCTC 6909 evidenced the highest level of platycodin glycoside hydrolysis during fermentation. Particularly in cases in which the organism was incubated in the presence of rhamnose and platycodins. In order to produce the enzyme from Aspergillus niger effectively, various incubation conditions were assessd in order to determine the optimal conditions. The cytotoxicity on V79-4 (Chinese- hamster lung fibroblasts, normal cells) of platycodin was reduced significantly after conversion (concentration on $500{\mu}g/mL$, $1000{\mu}g/mL$); DPPH radical scavenging activity before conversion was 35.05%, and was 57.44% afterward. We noted significantly higher conversion activity inhibiting oxidative degradation. In conclusion, these results indicate that the proper combination of food microorganisms -and fermentation conditions can result in an increase in the glycoside hydrolysis of platycodin the resultant products of which reduce cytotoxicity- and increase anti-oxidant activity.
Keywords
platycodi radix; platycodin; Aspergillus niger; anti-oxidation activity;
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