Park Seong-Eun, Seo Seung-Ho, Lee Kyoung In, Na Chang-Su, Son Hong-Seok
School of Korean Medicine, Dongshin University, Naju, Republic of Korea.
Biotechnology Industrialization Center, Dongshin University, Naju, Republic of Korea.
J Ginseng Res. 2018 Jan;42(1):57-67. doi: 10.1016/j.jgr.2016.12.010. Epub 2016 Dec 24.
Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms.
Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures ( and ) were used for the ginseng extract fermentation.
The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with The levels of succinic acid and malic acid in the ginseng extract fermented with as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria ( and ) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents.
These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.
人参含有许多小分子代谢产物，如氨基酸、脂肪酸、碳水化合物和人参皂苷。然而，在整个人参发酵过程中，关于微生物与代谢产物之间的关系却知之甚少。我们根据与食品相容的微生物接种情况，研究了人参发酵过程中的代谢变化。
采用气相色谱 - 质谱联用（GC-MS）数据集，并结合多元统计方法进行潜在信息提取和样品分类，以评估人参发酵情况。四种不同的发酵剂（和）用于人参提取物发酵。
主成分分析得分图和热图显示，用发酵的人参提取物与其他菌株发酵的人参提取物之间有明显区分。在用发酵的人参提取物中，果糖、麦芽糖和半乳糖含量最高。在用发酵的人参提取物中琥珀酸和苹果酸的含量，以及在用乳酸菌（和）发酵的人参提取物中乳酸、丙二酸和羟基丙酮酸的含量最高。在使用电子舌进行的味觉特征分析结果中，由于乳酸含量高，用乳酸菌发酵的人参提取物以高酸味指数与其他组显著区分开来。
这些结果表明，基于GC-MS的代谢组学方法可以成为了解人参发酵和评估发酵剂发酵特性的有用工具。
