Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory propertiesopen access
- Lee, Jin Hwan; Kim, Su Cheol; Lee, Hee Yul; Cho, Du Yong; Jung, Jea Gack; Kang, Dawon; Kang, Sang Soo; Cho, Kye Man
- Issue Date
- Mountain-cultivated ginseng sprout; Aging; Fermentation; Ginsenoside; Antioxidant; Anti-inflammatory
- JOURNAL OF FUNCTIONAL FOODS, v.86
- Journal Title
- JOURNAL OF FUNCTIONAL FOODS
- The biochemical modification using microorganisms had an excellent functional values. This research was the first to investigate changes in nutritional components (ginsenosides, flavonols, and phenolic acids) and biological properties (antioxidant and anti-inflammatory) of mountain-cultivated ginseng sprouts (MCGS) during the aging (AMCGS) and fermentation (FAMCGS) processes. Total ginsenosides were considerably reduced (45.1 -* 4.9 -* 31.7 mg/g) in the 50% ethanol extracts of processed ginseng sources, while flavonol and phenolic acid contents increased with 586.0 -* 746.2 -* 898.7 and 192.5 -* 312.0 -* 367.4 mu g/g, respectively. Especially, ginsenoside Rg2 (3.4 -* 4.6 mg/g, 1.5-fold), Rg3 (1.0 -* 2.9 mg/g, 2.9-fold), compound K (0.6 -* 6.3 mg/g, 10.5-fold), epigallocatechin (53.9 -* 146.1 mu g/g), and ferulic acid (nd -* 62.4 mu g/g) exhibited remarkable increase rates. The antioxidant abilities significantly increased with approximately 20% for MCGS -* AMCGS -* FAMCGS processes, followed by ABTS > DPPH > hydroxyl > FRAP. The inhibitions on inflammatory mediators were also observed about 2-fold higher activities with increasing order as NO > MCP-1 > IL-6 > TNF-alpha in AMCGS and FAMCGS than MCGS.
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- 농업생명과학대학 > 식품공학부 > Journal Articles
- College of Medicine > Department of Medicine > Journal Articles
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