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http://dx.doi.org/10.5762/KAIS.2017.18.9.127

Study on antioxidant and anti-inflammatory activity of compound K extract produced by Saccharomyces servazzii(GB-07) strain derived from traditional soy  

Shin, Dong-Gue (General Bio Co., Ltd)
Seo, Jeong-Hun (General Bio Co., Ltd)
Cho, Shang-Min (General Bio Co., Ltd)
Choi, Hak-Joo (Traditional and Biomedical Research Center (TBRC), Daejeon University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.18, no.9, 2017 , pp. 127-135 More about this Journal
Abstract
Ginseng, whichhas long been used for its medicinal properties, has recently been investigated by scientific research to identify its components and evaluate its efficacy. Recently, two components of ginseng, Rg3 and compound K, have been attracting attention and various functional materials containing these materials have been developed and investigated. In this study, compound K wasproduced using yeast (Saccharomyces servazzii, GB-07) and To be used for industrialization. The antioxidant and anti-inflammatory activity of compound K (containing 20 g/g) ginseng fermented extract was investigated. In the fermented ginseng extract, the free radical DPPH was scavenged in a concentration-dependent manner and the production of ROS was inhibited in macrophages(RAW 264.7 cell). Moreover, the LPS-induced inflammatory cytokines $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ were suppressed. These results suggest the possibility of industrialization viathe development of products containing compound K through future process development and various efficacy tests.
Keywords
Antioxidant; Compound K; GB-07; Saccharomyces servazzii; Traditional soy;
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