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Food Sci Biotechnol. 2017 Sep 21;27(1):185-191. doi: 10.1007/s10068-017-0207-y. eCollection 2018 Feb.

Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P.

Author information

1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.
2
2Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea.

Abstract

This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng marc extract; cell viability, pH, and total titratable acidity were measured. Total phenolic and flavonoid contents were measured using Folin-Ciocalteu reagent and colorimetric method. Ferric reducing antioxidant power (FRAP), β-carotene, and sodium nitroprusside (SNP) assays were used to evaluate functionality. Polyphenols and flavonoids totaled 33.7 ± 0.4 and 10.0 ± 0.4 mg/g of solid, respectively, at 24 h fermentation. P. acidilactici had 40 nM β-galactosidase and 20 nM β-glucosidase activities. Antioxidative activities increased up to 34.5 and 10.2%, respectively, as measured via FRAP and β-carotene assays. Anti-inflammatory activity of the fermented extract-as measured via SNP assay-increased 342%, suggesting that ginseng marc fermented by P. acidilactici could be used in food or pharmaceutical industries.

KEYWORDS:

Antioxidative activity; Fermentation; Flavonoid; Ginseng marc; Nitric oxide scavenging; Pediococcus acidilactici

Conflict of interest statement

Compliance with ethical standardsThe authors declare no conflict of interest.

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