• Food Engineering Progress
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• v.13 no.1
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• pp.16-23
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• 2009

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.630-637
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• 2012

This study was performed to investigate the effects of puffed and fermented red ginseng on blood glucose-related biomarkers in streptozotocin-induced diabetic rats. Male Sprague-Dawley diabetic rats were orally injected with 0.85% NaCL as a diabetic control (DC), 300 mg/kg general red ginseng (RG), 300 mg/kg puffing red ginseng fermented by mixed strain culture of $Bifidobacterium$ $breve$ and $Lactobacillus$ $delbrueckii$ (BL), and 300 mg/kg puffing red ginseng fermented by $Enterococcus$ $faecalis$ (EF) for 5 weeks. The blood glucose level of group BL was significantly lower maintained than in groups DC and RG for the experimental period (p<0.05). It was also significantly lower than in groups DC, RG, and EF at the 5th week (p<0.05). In the oral glucose tolerance test, the blood glucose of group BL was maintained the lowest level (p<0.05), and the area under the blood glucose curve (AUC) was also significantly lower in group BL than in group DC (p<0.05). The fasting blood glucose and insulin levels after the experiment were significantly low in group BL (p<0.05), and the HOMA-IR was more significantly low in groups BL and EF than in group DC (p<0.05). Also, the HbA1c content of group BL was significantly low than in groups DC and RG (p<0.05). The serum TC level was significantly decreased in groups RG, BL, and EF than in group DC (p<0.05), and the LDL-C content was significantly low in group BL than in group DC (p<0.05). From the findings, it was shown that the puffed and fermented red ginseng made using a mixed strain culture of $B.$ $breve$ and $L.$ $delbrueckii$ could improve blood glucose-related biomarkers.