AI Article Synopsis

  • This study analyzed the nutrients and antioxidant activities of different ratios (0%, 2.5%, 5%, and 10%) of mountain-cultivated ginseng (MCG) fermented with specific microorganisms.
  • It found that fermentation altered the content of isoflavones and ginsenosides, generally decreasing certain types while increasing others, particularly beneficial compounds like ginsenoside Rg3 and compound K.
  • The results suggest that higher ratios of MCG enhance the overall quality, antioxidant properties, and potential health benefits, making it valuable for food and pharmaceutical uses.

Article Abstract

In this study, the nutrients, phytochemicals (including isoflavone and ginsenoside derivatives), and antioxidant activities of with different ratios (0%, 2.5%, 5%, and 10%) of mountain-cultivated ginseng (MCG) were compared and analyzed using microorganisms isolated from traditional . The IDCK 30 and IDCK 40 strains were confirmed as and , respectively, based on morphological, biological, biochemical, and molecular genetic identification, as well as cell wall fatty acid composition. The contents of amino acids and fatty acids showed no significant difference in relation to the ratio of MCG. After fermentation, isoflavone glycoside (such as daidzin, glycitin, and genistin) contents decreased, while aglycone (daidzein, glycitein, and genistein) contents increased. However, total ginsenoside contents were higher according to the ratio of MCG. After fermentation, ginsenoside Rg2, F2, and protopanaxadiol contents of decreased. Conversely, ginsenoside Rg3 (2.5%: 56.51 → 89.43 μg/g, 5.0%: 65.56 → 94.71 μg/g, and 10%: 96.05 → 166.90 μg/g) and compound K (2.5%: 28.54 → 69.43 μg/g, 5.0%: 41.63 → 150.72 μg/g, and 10%: 96.23 → 231.33 μg/g) increased. The total phenolic and total flavonoid contents were higher with increasing ratios of MCG and fermentation (fermented with 10% MCG: 13.60 GAE and 1.87 RE mg/g). Additionally, radical scavenging activities and ferric reducing/antioxidant power were significantly increased in fermented . This study demonstrates that the quality of improved, and with MCG as natural antioxidants may be useful in food and pharmaceutical applications.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11475840PMC
http://dx.doi.org/10.3390/foods13193155DOI Listing

Publication Analysis

Top Keywords

mcg fermentation
12
mountain-cultivated ginseng
8
ratio mcg
8
contents decreased
8
increased total
8
contents higher
8
μg/g 50%
8
μg/g 10%
8
mcg
6
contents
6

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!