Chemical Composition and Immunostimulating Activity of the Fermented Korean Ginseng (Panax ginseng C.A. Meyer) with Mushroom Mycelium by Solid Culture

박창규,; 김훈,; 도기,; 유광원,; 정헌상,; 이현용,; 정재현,

doi:10.3746/jkfn.2009.38.9.1145

Cited by 8 publications

(3 citation statements)

References 16 publications

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“…[30] prepared fermented Korean ginseng with mushroom mycelia ( Ganoderma lucidum , Hericium erinaceum , and Ph. linteus ) by solid culture.…”

Section: Discussionmentioning

confidence: 99%

Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

Bae¹,

Lee²,

Kim³

et al. 2011

Journal of Ginseng Research

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To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs cultured with Lentus edodes (2155.6 μg/mL), Phelllinus linteus (1690.9 μg/mL) and Inonotus obliquus 26137 and 26147 (1549.5 and 1670.7 μg/mL) compared to the RGE (1307.1 μg/mL). The RGEs fermented by Ph. linteus, Cordyceps militaris, and Grifola frondosa showed particularly high levels of total ginsenosides (20018.1, 17501.6, and 16267.0 μg/mL, respectively). The ferments with C. militaris (6974.2 μg/mL), Ph. linteus (9109.2 μg/mL), and G. frondosa (7023.0 μg/mL) also showed high levels of metabolites (sum of compound K, Rh1, Rg5, Rk1, Rg3, and Rg2) compared to RGE (3615.9 μg/mL). Among four different RGE concentrations examined, a 20 brix concentration of RGE was favorable for the fermentation of Ph. linteus. Maximum biotransformation of ginsneoside metabolites (9395.5 μg/mL) was obtained after 5 days fermentation with Ph. linteus. Maximum mycelial growth of 2.6 mg/mL was achieved at 9 days, in which growth was not significantly different during 5 to 9 days fermentation. During fermentation of RGE by Ph. linteus in a 7 L fermenter, Rg3, Rg5, and Rk1 contents showed maximum concentrations after 5 days similar to flask fermentation. These results confirm that fermentation with Ph. linteus is very useful for preparing minor ginsenoside metabolites while being safe for foods.

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“…[30] prepared fermented Korean ginseng with mushroom mycelia ( Ganoderma lucidum , Hericium erinaceum , and Ph. linteus ) by solid culture.…”

Section: Discussionmentioning

confidence: 99%

Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

Bae¹,

Lee²,

Kim³

et al. 2011

Journal of Ginseng Research

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“…Preparation of H. erinaceum-fermented ginseng using SSC A mushroom complete medium (MCM) was previously optimized as a basal medium for a seed culture of H. erinaceum mycelia (10). MCM contained 20 g of glucose, peptone/yeast extract (2 g each), and K 2 HPO 4 , KH 2 PO 4 , and MgSO 4 •7H 2 O (1 , 0.4 , and 0.5 g, respectively) per L. Mycelia were cultured in a flask containing MCM supplemented with a 5% (v/v) ginseng extract in a shaking incubator (SI-400R; Jeio Tech., Daejeon, Korea) at 30 o C and pH=5.5 for 6 days (10).…”

Section: Methodsmentioning

confidence: 99%

“…In addition, SSC is useful process to enhance physiological activities by structural change of active component, and to produce high-value substances from common agricultural products or waste materials (9). In previous studies (10), fresh ginseng was fermented using Basidiomycetes, and immunological activities were upgraded.…”

Section: Introductionmentioning

confidence: 99%

Immunostimulation activity of a polysaccharide from fermented ginseng with Hericium erinaceum mycelia in solid-state culture

Kim

Suh

Kwon

et al. 2016

Food Sci Biotechnol

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Korean fresh ginseng was cultured with mycelia (HE) in solid-state culture (SSC) to enhance the immunomodulation activity. Hot-water extracts (FG-HE-HW) of-fermented ginseng (FG-HE) fractionated into a crude polysaccharide (FG-HE-CP) showed higher mitogenic, macrophage stimulation, and intestinal immune system modulation activities (1.52, 1.63, and 1.35x relative to a saline control at 100 μg/mL, respectively) than the crude polysaccharide from non-fermented ginseng (NG-CP; 1.35, 1.50, and 1.18x) and mycelia alone (HE-CP; 1.26, 1.46, and 1.27x). After FG-HE-CP was further fractionated on a DEAE-Sepharose CL-6B column, the polysaccharide fraction (FG-HE-CP-III) exhibited larger activity increases than any subfraction from NG-CP or HE-CP. FG-HE-CP-III mainly consisted of Ara, Gal, Glc, and GalA (molar ratios of 0.45:1.00: 0.51:0.73). NaIO oxidation decreased the activities of FG-HE-CP-III (51.0-76.9%). The polysaccharide from -fermented ginseng using SSC plays an important role for enhancement of immunomodulation activities of fresh ginseng.

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Radio-protective effect of polysaccharides isolated from Lactobacillus brevis-fermented Ecklonia cava

Lee

Ahn

Lee

et al. 2013

International Journal of Biological Macromolecules

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Chemical Composition and Immunostimulating Activity of the Fermented Korean Ginseng (Panax ginseng C.A. Meyer) with Mushroom Mycelium by Solid Culture

Cited by 8 publications

References 16 publications

Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

Changes of Ginsenoside Content by Mushroom Mycelial Fermentation in Red Ginseng Extract

Immunostimulation activity of a polysaccharide from fermented ginseng with Hericium erinaceum mycelia in solid-state culture

Radio-protective effect of polysaccharides isolated from Lactobacillus brevis-fermented Ecklonia cava

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