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http://dx.doi.org/10.7845/kjm.2018.8050

Fermentative transformation of ginsenosides by a combination of probiotic Lactobacillus helveticus and Pediococcus pentosaceus  

Palaniyandi, Sasikumar Arunachalam (Department of Biotechnology, Mepco Schlenk Engineering College, Mepco Nagar, Mepco Engineering College)
Le, Bao (Department of Biotechnology, Chonnam National University)
Kim, Jin-Man (Department of Biotechnology, Chonnam National University)
Yang, Seung Hwan (Department of Biotechnology, Chonnam National University)
Publication Information
Korean Journal of Microbiology / v.54, no.4, 2018 , pp. 436-441 More about this Journal
Abstract
Ginseng are native traditional herbs, which exhibit excellent pharmacological activities. Probiotic Lactobacillus helveticus KII13 and Pediococcus pentosaceus strain KID7 were used for ginsenoside transformation by fermenting crude ginseng extract to enhance minor gisenoside content. Thin-layer chromatography (TLC) analysis of fermented ginseng extract showed that the minor ginsenosides Rg3, Rh1, and Rh2 were main products after 5 days of fermentation. HPLC analysis was performed to quantify the major and minor ginsenosides. The Rg3 peak appeared on the 3rd day while the appearance of Rh2 peak and Rh1 peak were observed on the 5th day. The co-culture of L. helveticus KII13 and P. pentosaceus KID7 converted major ginsenosides (Rb1 and Rg1) into minor ginsenosides (Rg3, Rh2, and Rh1).
Keywords
Lactobacillus helveticus; Pediococcus pentosaceus; ginseng extract; ginsenoside; probiotics;
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