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Antioxidative Effect of Crude Saponin Fraction Prepared from Culture Product of Basidiomycota cultured with Fresh Ginseng as Substrate  

Jeong, Jae-Hyun (Department of Food and Biotechnology, Chung Ju National University)
Wee, Jae-Joon (KT&G)
Shin, Ji-Young (Department of Health and Diet, Chung Cheong University)
Cho, Ju-Hyun (Fen Biotech Co., Ltd)
Jung, Dong-Hyun (Department of Food and Biotechnology, Chung Ju National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.1, 2005 , pp. 67-72 More about this Journal
Abstract
Antioxidative activity of crude saponin fraction (CSF) prepared from Basidiomycota cultured with fresh ginseng (Panax ginseng C.A. Meyer) as substrate was investigated by analyzing CSFs for ginsenoside and phenolic compounds. On TLC chromatogram, ginsenosides such as $Rg_{2},\;Rg_{3}$, and $Rh_{1}$ which were rare in fresh ginseng, were identified. CSF of Phellinus linteus culture product showed the highest total phenolic content and electron donating ability (EDA), suggesting phenolic compounds contribute to EDA. In vitro lipid peroxidation was inhibited most by CSF of Ganoderma lucidum, indicating that the highest EDA does not imply highest inhibition against lipid peroxidation. Tyrosinase was also inhibited mostly by CSF of G. lucidum. These results suggest culture of Basidiomycota with fresh ginseng has more active substances than fresh ginseng alone.
Keywords
DPPH; Antioxidative; Fresh ginseng; Phellimus linteus; Gaooderma lucidum; Hericium erinaceum;
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