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Changes in Ginsenoside Composition of White Ginseng by Fermentation
- Authors
- Ko, Sung Kwon; Cho, Ok Sun; Bae, Hye Min; Yang, Byung Wook; Im, Byung-Ok; Hahm, Young Tae; Kim, Kyung Nam; Cho, Soon H. Yun; Kim, Jae Young; Chung, Sung Hyun; Lee, Boo Yong
- Issue Date
- Feb-2009
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- ginsenoside glycoside; ginsenoside aglycon; Baccillus natto inoculation; open culture
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.1, pp 253 - 256
- Pages
- 4
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 18
- Number
- 1
- Start Page
- 253
- End Page
- 256
- ISSN
- 1226-7708
2092-6456
- Abstract
- The purpose of the study was to develop a new process to manufacture ginseng extract containing saponin aglycon of high concentration. The process to transform saponin glycosides to saponin aglycon was analyzed by high performance liquid chromatography (HPLC). GCK-1 (open cultured mixture for I day at 42 degrees C) had the highest content of protopanaxadiol (0.662%). However, other mixtures (GCK-2, 3, 4, 5, and 6) had less than 0.152% in the content of protopanaxadiol. In case of fermentation by inoculation of Bacillus natto, BNG-5 (B. natto inoculated mixture for 5 days at 42 degrees C) showed the highest content of protopanaxadiol (0.364%). Other mixtures (BNG-1, 2, 3, 4, and 6) also showed the high content of more than 0.2% in protopanaxadiol. B. natto inoculation or open Culture fermentation with soybean transformed ginseng saponin glycosides into saponin aglycon.
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