Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 185-191
Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P
Su Jin Eom1, Ji Eun Hwang1, Kee-Tae Kim2, Hyun-Dong Paik1,2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea, 2Bio/Molecular Informatics Center, Konkuk University, Seoul 05029, Korea
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 bgalactosidase 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.
Ginseng marc, Fermentation, Pediococcus acidilactici, Antioxidative activity, Nitric oxide scavenging, Flavonoid
Food Science and Biotechnology 2018 ; 27(1): 185-191