Increased Antioxidative and Nitric Oxide Scavenging Activity of Ginseng Marc Fermented by KCCM11614P

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2018 Sep 29

PMID 30263739

Citations 10

Authors

Su Jin Eom

Ji Eun Hwang

Kee-Tae Kim

Hyun-Dong Paik

Affiliations

Soon will be listed here.

Abstract

This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by thereby creating a biofunctional resource with improved anti-inflammatory capability. 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. 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 could be used in food or pharmaceutical industries.

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