Lee So Jin, Kim Yunjeong, Kim Min-Gul
Clinical Trial Center and Biomedical Research Institute, Chonbuk National University Hospital, Jeonju, South Korea.
J Ginseng Res. 2015 Oct;39(4):392-7. doi: 10.1016/j.jgr.2015.05.005. Epub 2015 May 21.
Red ginseng (RG) is processed from Panax ginseng via several methods including heat treatment, mild acid hydrolysis, and microbial conversion to transform the major ginsenosides into minor ginsenosides, which have greater pharmaceutical activities. During the fermentation process using microbial strains in a machine for making red ginseng, a change of composition occurs after heating. Therefore, we confirmed that fermentation had occurred using only microbial strains and evaluated the changes in the ginsenosides and their chemical composition.
To confirm the fermentation by microbial strains, the fermented red ginseng was made with microbial strains (w-FRG) or without microbial strains (n-FRG), and the fermentation process was performed to tertiary fermentation. The changes in the ginsenoside composition of the self-manufactured FRG using the machine were evaluated using HPLC, and the 20 ginsenosides were analyzed. Additionally, we investigated changes of the reducing sugar and polyphenol contents during fermentation process.
In the fermentation process, ginsenosides Re, Rg1, and Rb1 decreased but ginsenosides Rh1, F2, Rg3, and Compound Y (C.Y) increased in primary FRG more than in the raw ginseng and RG. The content of phenolic compounds was high in FRG and the highest in the tertiary w-FRG. Moreover, the reducing sugar content was approximately three times higher in the tertiary w-FRG than in the other n-FRG.
As the results indicate, we confirmed the changes in the ginsenoside content and the role of microbial strains in the fermentation process.
红参是通过热处理、轻度酸水解和微生物转化等多种方法由人参加工而成，从而将主要人参皂苷转化为具有更强药理活性的次要人参皂苷。在使用机器制造红参的过程中利用微生物菌株进行发酵时，加热后成分会发生变化。因此，我们仅使用微生物菌株确认了发酵的发生，并评估了人参皂苷及其化学成分的变化。
为了确认微生物菌株的发酵情况，用微生物菌株（w-FRG）或不用微生物菌株（n-FRG）制作发酵红参，并进行三级发酵。使用高效液相色谱法（HPLC）评估自制发酵红参中人参皂苷成分的变化，并分析了20种人参皂苷。此外，我们还研究了发酵过程中还原糖和多酚含量的变化。
在发酵过程中，初级发酵红参中的人参皂苷Re、Rg1和Rb1减少，但人参皂苷Rh1、F2、Rg3和化合物Y（C.Y）的增加幅度比生人参和红参更大。发酵红参中酚类化合物的含量较高，在三级w-FRG中最高。此外，三级w-FRG中的还原糖含量比其他n-FRG高出约三倍。
结果表明，我们确认了人参皂苷含量的变化以及微生物菌株在发酵过程中的作用。
