Kim Hoon, Suh Hyung-Joo, Kwon Ki-Han, Hwang Jong-Hyun, Yu Kwang-Won
1Department of Integrated Biomedical and Life Science, Korea University, Seoul, 02841 Korea.
2Department of Food and Nutrition, Gwangju University, Gwangju, 61743 Korea.
Food Sci Biotechnol. 2016 Feb 29;25(1):311-318. doi: 10.1007/s10068-016-0044-4. eCollection 2016.
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.
韩国鲜人参与菌丝体（HE）进行固态培养（SSC）以增强免疫调节活性。将发酵人参（FG-HE）的热水提取物（FG-HE-HW）分级分离得到粗多糖（FG-HE-CP），其促有丝分裂、巨噬细胞刺激和肠道免疫系统调节活性（在100μg/mL时，相对于生理盐水对照分别为1.52、1.63和1.35倍）高于未发酵人参的粗多糖（NG-CP；1.35、1.50和1.18倍）和单独的菌丝体（HE-CP；1.26、1.46和1.27倍）。FG-HE-CP在DEAE-琼脂糖CL-6B柱上进一步分级分离后，多糖级分（FG-HE-CP-III）的活性增加幅度大于NG-CP或HE-CP的任何亚级分。FG-HE-CP-III主要由阿拉伯糖、半乳糖、葡萄糖和半乳糖醛酸组成（摩尔比为0.45:1.00:0.51:0.73）。高碘酸钠氧化降低了FG-HE-CP-III的活性（51.0 - 76.9%）。采用SSC培养的发酵人参多糖在增强鲜人参免疫调节活性方面发挥着重要作用。
