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http://dx.doi.org/10.3746/jkfn.2009.38.8.1084

Changes of Saponin and β-Glucan Content on the Cultured Ginseng with Mushroom Mycelia  

Joung, Eun-Mi (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Hyeon-Yong (Dept. of Biomaterials Engineering, Kangwon National University)
Jeong, Jae-Hyun (Dept. of Food and Biotechnology, Chungju National University)
Yu, Kwang-Won (Dept. of Food and Biotechnology, Chungju National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.8, 2009 , pp. 1084-1089 More about this Journal
Abstract
This study investigated the changes of saponin and $\beta$-glucan content on the cultured ginseng with mushroom mycelia of Phellinus linteus (PL), Ganoderma lucidum (GL), and Hericium erinaceum (HE). Cultured ginsengs with mushroom mycelia were extracted with 80% ethanol, fractionated with n-buthanol, and analysed for ginsenosides by high performance liquid chromatography (HPLC). Crude saponin content of raw ginseng was 4.11% (d.b) but cultured ginseng with mushroom mycelia of PL, GL, and HE were increased to 6.74, 6.77 and 6.23% (d.b), respectively. Ginsenoside-Rd, among the 12 ginsenosides which were available for analysis, was remarkably increased to 13.61, 24.26, and 32.69 mg/g, respectively (raw ginseng: 0.80 mg/g). The $\beta$-glucan content of cultured ginseng with mushroom mycelia of PL, GL, and HE were decreased to 8.85, 5.51 and 5.46% rather than mushroom mycelia of 29.14, 19.44, and 23.39% (d.b), respectively.
Keywords
mushroom mycelium; ginseng; ginsenoside; $\beta$-glucan;
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Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 1
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