Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc

被引：13
|
作者：
Lee, Seung-Hong [1 ,2 ]
Oh, Mirae [1 ,2 ]
Park, Jaehyun [1 ,2 ]
Jang, Se Young [1 ,2 ]
Cheong, Sun Hee [3 ]
Lee, Hyungil [4 ]
Moon, Sang-Ho [1 ,2 ]
机构：
[1] Konkuk Univ, Div Food Biosci, Chungju 380701, Chungbuk, South Korea
[2] Konkuk Univ, Korea Nokyong Res Ctr, Chungju 380701, Chungbuk, South Korea
[3] Konkuk Univ, Dept Biotechnol, Chungju 380701, Chungbuk, South Korea
[4] Interfeed Corp, Songnam 463400, Gyeonggi, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 02期
关键词：
red ginseng marc; fermentation; bioactive components; polyphenol; biological activity; LACTOBACILLUS-PLANTARUM; CONSTITUENTS; ASSAY; ACID;
D O I：
10.1007/s10068-015-0085-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Red ginseng marc (RGM) is generally discarded as waste, even though it contains bioactive components. Hence, this study aimed to evaluate the bioactive components and properties of RGM extracts prepared via the fermentation of Bacillus subtilis (BSRGM) and Saccharomyces cerevisiae (SCRGM). Polyphenols were not detected in non-fermented RGM (NRGM) extracts, whereas the polyphenol levels in RGM extracts significantly increased with fermentation. The BSRGM and SCRGM extracts showed significantly higher free radicals scavenging activity than those of NRGM extracts. Treatment with the fermented RGM extracts also increased IgA levels compared to that of NRGM extracts, whereas it decreased IgE production by the mesenteric lymph node, spleen, and Peyer's patch lymphocytes. These results suggest that fermented RGM extracts may ameliorate inflammation. In addition, the phenolic compounds in fermented RGM extracts may have biological activity, making fermented RGM extracts a potential natural resource that could be used in the functional foods industry.
引用
收藏
页码：651 / 657
页数：7
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