• Korean Journal of Medicinal Crop Science
• /
• v.24 no.3
• /
• pp.191-197
• /
• 2016

Background: This study examined the use of new bio-materials with enhanced value and functionality, which were derived from fermented wild ginseng cultures. Methods and Results: To examine the antioxidant activity associated with biological functions, radical scavenging analyses (2,2-diphenyl-1-picrylhydrazyl, DPPH and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, ABTS) and superoxide dismutase (SOD)-like activity analyses were conducted. Furthermore, the total phenolic and flavonoid contents of wild ginseng fermented with microorganisms (Leuconostoc mesenteroides, Bacillus circulans, Bacillus licheniformis and B. subtilis subsp. inaquosorum) were evaluated to determine the antioxidant activity increment. Regarding ginseng fermented with B. licheniformis, values of $70.6{\pm}1.4%$, $44.3{\pm}1.7%$, and $88.4{\pm}1.3%$ were measured using DPPH, ABTS, and SOD-like antioxdiant activity analyses, respectively. The total phenolic content in ginseng fermented with B. licheniformis was $184.5{\pm}0.9{\mu}g{\cdot}GAE/m{\ell}$, and the total flavonoid contents was $108.5{\pm}1.8{\mu}g{\cdot}QE/m{\ell}$ in ginseng fermented with L. mesenteroides. Conclusions: Of the four types of lactic acid bacteria examined, the use of B. licheniformis to ferment ginseng resulted in greatest increase in antioxidant activity. Therefore, ginseng fermented by microorganisms might be used to produce functional bio-materials.

• BMB Reports
• /
• v.48 no.7
• /
• pp.419-425
• /
• 2015

Ginseng has been widely used for therapeutic and preventive purposes for thousands of years. However, orally administered ginseng has very low bioavailability and absorption in the intestine. Therefore, fermented ginseng was developed to enhance the beneficial effects of ginseng in the intestine. In this study, we investigated the molecular mechanisms underlying the anti-inflammatory activity of fermented wild ginseng (FWG). We found that FWG significantly alleviated the severity of colitis in a dextran sodium sulfate (DSS)-induced colitis mouse model, and decreased expression level of pro-inflammatory cytokines in colonic tissue. Moreover, we observed that FWG suppressed the infiltration of macrophages in DSS-induced colitis. FWG also attenuated the transcriptional activity of nuclear factor-κB (NF-κB) by reducing the translocation of NF-κB into the nucleus. Our data indicate that FWG contains anti-inflammatory activity via NF-κB inactivation and could be useful for treating colitis. [BMB Reports 2015; 48(7): 419-425]

• Preventive Nutrition and Food Science
• /
• v.19 no.1
• /
• pp.49-57
• /
• 2014

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

• Journal of Animal Science and Technology
• /
• v.48 no.6
• /
• pp.819-826
• /
• 2006

The objective of the present study was to investigate the effect of dietary supplementation of cultured wild-ginseng powder or its fermented culture byproduct on growth performance, blood parameters, carcass and meat quality in finishing pigs. The animals used in the experiment were a total of 36 Landrace×Yorkshire and weighted 65.81±2.02kg. The experimental diets were basis diet, 2.5% wild-ginseng fermented culture byproduct of B. subtilis replaced lupin in basis diet and 0.2% cultured wild-ginseng powder replaced lupin in basis diet to CON, T1 and T2 for 60 days, respectively. The pigs were allotted at 4 pigs per pen with three replicate pens per treatment by completely randomized design. In growth performance, ADG was not significantly different between treatments. ADFI was significantly lower (P<0.05) in T1 and T2 than in CON. Feed/Gain was not different between treatments. In plasma's biochemical composition, total protein was significantly higher (P<0.05) in T1 than in CON. Blood urea nitrogen was not different between treatments. Glucose and albumin were significantly higher (P<0.05) in T1 than in other treatments. Calcium was significantly higher (P<0.05) in T1 than in CON. Inorganic phosphate was significantly higher in T1 than in other treatments. In plasma's lipid composition, triglyceride was significantly higher (P<0.05) in T1 than in other treatments. Total cholesterol was not different between treatments. HDL cholesterol was significantly higher (P<0.05) in T1 than in other treatments. In carcass and meat quality, carcass weight, dressing precent, meat precent and back-fat thickness were not significantly different between treatments. Moisture and crude fat were also not significantly different between treatments. The results indicate that growth performance, carcass and meat quality were not affected but plasma's biochemical and/or lipid composition were affected when replaced with wild-ginseng fermented culture byproduct of B. subtilis and cultured wild-ginseng. Our research indicates that wild-ginseng fermented culture byproduct of B. subtilis and cultured wild-ginseng powder were able to using with pig's diet in finishing period.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.743-750
• /
• 2012

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

• Korean Journal of Food Science and Technology
• /
• v.35 no.2
• /
• pp.272-279
• /
• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• Journal of Applied Biological Chemistry
• /
• v.64 no.3
• /
• pp.205-211
• /
• 2021

In order to test the functionality of Panax ginseng thioredoxin 1 (PgTRX1) isolated from fermented wild ginseng roots, a transient effect on physiological activity were performed over a short time frame using the Agrobacterium infiltration technique. The PgTRX1 gene isolated from fermented wild ginseng was confirmed to have a size of 579 bp, and the expression of PgTRX1 was the highest in the sample after 6 h of fermentation. As a result of constructing this gene and confirming the infiltration reaction mediated by Agrobacterium in tobacco leaves, it was found that the expression of the NbHSR203j gene was also induced as PgTRX1 expression increased. As a result of measuring the biological activity of the infiltration samples, the total phenol content increased by 35.45±1.84 to 49.01±1.84 ㎍ GAE/mL compared to the control, and the total flavonoid amount of 9.52±0.41 to 9.82±0.25 ㎍ QE/mL was slightly high. From these results, Agrobacterium-mediated PgTRX1 appears to be related to the hypersensitive response induction mechanism of plants and the production of secondary metabolites such as phenolic substances.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1675-1679
• /
• 2011

To improve the quality and palatability of Kochujang, the physicochemical properties, antioxidant capacity, and sensory evaluation of Kochujang were assessed when red ginseng and wild herbal extract were added during fermentation. This study investigated the antioxidant capacities of general Kochujang (GK) and Kochujang prepared with red ginseng and fermented wild herbal extract (RGK) by employing various in vitro antioxidant assays such as DPPH and FRAP assays. Inhibition of lioxygenase (LOX) activity was also investigated. RGK exhibited significant antioxidant effects compared to control in DPPH, FRAP, and LOX assays. The LOX inhibitory activity of RGK ($68.68{\pm}3.37%$) at 100 ${\mu}g$/mL was markedly higher than those of GK ($31.21{\pm}2.64%$) and NDGA (positive control, $30.54{\pm}1.36%$). All concentrations of RGK showed significantly higher FRAP activities than that of GK. The addition of red ginseng and fermented wild herbal extract exhibited better sensory characteristics in terms of color, flavor, taste and overall preference. We concluded that RGK improves not only functional properties but also sensory properties as well.

• Korean Journal of Poultry Science
• /
• v.34 no.4
• /
• pp.271-278
• /
• 2007

The present study was conducted to investigate the effects of dietary supplementation of fermented wild-ginseng culture by-product on egg production, egg quality and blood characteristics in laying hens. A total of 216 ISA Brown laying hens, 55 wk of age, were used in the 6-wk feeding trial. Experimental diets were consisted of basal diet (CON), 2.5% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG1) and 5.0% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG2). Birds were randomly allotted to 18 replicate pens. There were 6 replicates per treatment, and 12 laying hens per replicate. Through the 6-wk feeding trial, egg production was significantly increased in WG1 and WG2 treatments compared to CON (P<0.05). Egg weight was significantly higher in WG2 than CON (P<0.05). WG1 resulted higher yolk color than CON (P<0.05). Albumen height and Haugh unit were significantly improve in WG1 compared to WG2 (P<0.05). Red blood cell was significantly lower in WG2 than CON (P<0.05). LDL-cholesterol was significantly decreased in CON compared to WG2 (P<0.05). In conclusion, fermented wild-ginseng culture by-product could improve egg production and egg weight in laying hens.

• Korean Journal of Food Science and Technology
• /
• v.43 no.6
• /
• pp.742-746
• /
• 2011

To increase the quality of Korean traditional yakju, we prepared seed cultures by fermentation at $20^{\circ}C$ for 2 days after addition of 140% water, 3% nuruk and 1.5% yeast into cooked rice. After the 200% cooked rice, 120% water and 0.08% commercial saccharifying enzyme were added to seed cultures and fermented for 2 days at $20^{\circ}C$, wild ginseng was added and then further fermented for 5 days. Physicochemical properties of traditional yakju were investigated. Ethanol was produced (18.5%) by the addition of 1.2% wild ginseng. However, ethanol content was not increased by addition of microwave treated-wild ginseng and rice (either cooked rice or raw). The traditional yakju obtained by fermentation at $20^{\circ}C$ for 5 days, after 90 sec of microwave treated-wild ginseng was added into main fermentation broth, showed good total acceptability and also contained 791 ppm saponin.