18D-6 |
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H. CHI1, G.-E. Ji1, and M. S. Park2. (1) Dept. of Food & Nutrition, Seoul National Univ., 56-1 Shinlim-dong, Kwanak-Gu, Seoul, 151-742, South Korea, (2) School of Nutrition Hotel Culinary Art, Anyang Technical College, San39-1 Anyang 3-dong Manan-Gu, Gyeonggi-Do, 430-749, South Korea Ginseng has been used as a medicinal herb and also as food material. It contains abundant ginsenoside saponins. Our objective was to characterize the transformation of ginsenosides Rb1, one of the major protopanaxadiol ginsenosides, and ginsenoside Re, one of the major protopanaxatriol ginsenosides, using various food-grade edible microorganisms. We analyzed the patterns of enzymatic conversion of the ginsenosides with microbial cell extracts. Protopanaxadiol Rb1 was transformed to compound K via ginsenoside Rd and F2 by ,Bifidobacterium sp. Int 57, Bifidobacterium sp. SJ32, Aspergillus niger, and Aspergillus usamii. Lactobacillus delbrueckii and Leuconostoc paramesenteroides transformed Rb1 to Rh2 via Rd and F2. Bifidobacterium sp. SH5 transformed Rb1 to F2 via Rd. Protopanaxatriol saponin Re was transformed to ginsenoside Rh1 via Rg2 by Bifidobacterium sp. Int57 and Bifidobacterium sp. SJ32. A. niger transformed Re to Rh1 via Rg1. A. usamii transformed Re to Rg2. These results suggest that we may be able to develop a specific bio-conversion process to obtain specific ginsenosides by the proper combination of ginsenoside substrates and the specific microbial enzymes.
Handout (.ppt format, 285.5 kb)
Session 18D, Food Microbiology: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |