비지터블 추출물 및 유산균 발효물의 진생사포닌 대사산물과 장건강 활성성분 효과 Effects of Ginseng Saponin Metabolites and Intestinal Health Active Ingredients of Vegetables Extracts and Fermented Lactic Acid Bacteria원문보기
본 연구에서는 사과, 배, 무 등 8종 과채류를 절단하고 열수추출물과 과채류 증숙열수추출물을 제조하고 실험기질로 사용하였다. 실험기질에 홍삼추출물 1%(W/V)와 유산균발효 추출물에 유산균 8종 혼합스타터를 첨가하여 발효한 결과, ginsenosides의 패턴과 함량은 과채류 추출물군과 증숙 처리군에서는 거의 변화가 없었다. 그러나 유산균 발효군에서는 발효과정과 처리에 따라 TLC 패턴이 변하여 Rg3(S) 및 Rg5으로 전환되는 진세노사이드 함량이 증가하였다. 4종의 과채류추출물 모두에서 유산균 수(cfu)의 변화는 관찰되지 않았다. 유산균 CFU의 수는 과채류 추출물의 4가지 발효군에서 약간 감소하였으나 유익균의 생장 억제 효과는 유의하게 나타나지 않았다. 3가지 유해균의 증식억제 효과는 4가지 과채추출물에서 대장균과 슈도모나스의 증식에 영향을 받지 않았다. 그러나 살모넬라균의 증식은 억제되었으며, 이는 과채류 증숙 열수추출물 및 홍삼추출물 첨가 여부에 관계없이 과채류 추출물의 생장억제효과로 확인되었다.
본 연구에서는 사과, 배, 무 등 8종 과채류를 절단하고 열수추출물과 과채류 증숙열수추출물을 제조하고 실험기질로 사용하였다. 실험기질에 홍삼추출물 1%(W/V)와 유산균발효 추출물에 유산균 8종 혼합스타터를 첨가하여 발효한 결과, ginsenosides의 패턴과 함량은 과채류 추출물군과 증숙 처리군에서는 거의 변화가 없었다. 그러나 유산균 발효군에서는 발효과정과 처리에 따라 TLC 패턴이 변하여 Rg3(S) 및 Rg5으로 전환되는 진세노사이드 함량이 증가하였다. 4종의 과채류추출물 모두에서 유산균 수(cfu)의 변화는 관찰되지 않았다. 유산균 CFU의 수는 과채류 추출물의 4가지 발효군에서 약간 감소하였으나 유익균의 생장 억제 효과는 유의하게 나타나지 않았다. 3가지 유해균의 증식억제 효과는 4가지 과채추출물에서 대장균과 슈도모나스의 증식에 영향을 받지 않았다. 그러나 살모넬라균의 증식은 억제되었으며, 이는 과채류 증숙 열수추출물 및 홍삼추출물 첨가 여부에 관계없이 과채류 추출물의 생장억제효과로 확인되었다.
In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types...
In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg3(S) and Rg5 increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.
In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg3(S) and Rg5 increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.
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