No abstract

To investigate the phytochemical componetns and physiological activity of Panax ginseng sprout (PGS) during low-temperature aging, sprouts were aged at 40 and 60℃ for 0.5, 1, 2, 3, and 4 days. The crude saponin content in PGS aged at 60℃ was found to be higher at an early aging time. However, with aging, the content at 40℃, increased rapidly, and become significantly higher in the PGS aged at 60℃. The total content of phenolic compounds gradually increased with aging, with the highest content being 341.3 gallic acid equivalent (GAE) mg/100 g on day 4 at 40℃ and 431.5 GAE mg/100 g on day 3 at 60℃. Among the ginsenosides, the Re, Rb1, and Rg1 contents were higher and the total content was higher at the early aging time in sprouts aged at 60℃, however, there were no significant differences in the contents on day 4. The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities increased with aging of PGS. The ABTS activities in PGS aged at 40℃ and 60℃ were highest on day 3 and 2, respectively. Thus, the ginsenoside content and physiological activity of the PGS increased throughout the aging process. The optimal aging temperature and time were 3 days at 40℃ and 2 days at 60℃.

Panax ginseng sprouts are well known for their high ginsenoside content and are free from pesticide contamination. Therefore, we made liquor from Panax ginseng sprouts using different methods of fermentation: using ground Panax ginseng sprouts (GP), using an aqueous extract of Panax ginseng sprouts at 50±3℃ (WEP), and using an enzyme hydrolyzed extract of Panax ginseng sprouts (EEP), along with a control reaction using no Panax ginseng sprouts (CO). We evaluated physicochemical characteristics to define the optimal fermentation conditions. Our results showed that acidity, total phenol content, and ABTS radical scavenging activity increased and the pH and reducing sugar content decreased as fermentation progressed. The content of the ginsenoside Re was the highest, followed by Rg1 and Rh1; the other ginsenosides were present in minimal amount. Total ginsenoside content of WEP was higher than that of GP, EEP, and CP on the 6 th day of fermentation. These data indicated that the physicochemical changes are similar between the various methods of Panax ginseng sprout liquor fermentation; however, aqueous extracts at 50℃ are the most ideal substrates to obtain a high ginsenoside content.