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Differential transformation of ginsenosides from Panax ginseng by lactic acid bacteria

DC Field Value Language
dc.contributor.authorChi, Hyun-
dc.contributor.authorLee, Bo Hyun-
dc.contributor.authorYou, Hyun Ju-
dc.contributor.authorPark, Myung Soo-
dc.contributor.authorJi, Geun Eog-
dc.date.accessioned2024-05-01T01:46:18Z-
dc.date.available2024-05-01T01:46:18Z-
dc.date.created2024-04-30-
dc.date.issued2006-10-
dc.identifier.citationJournal of Microbiology and Biotechnology, Vol.16 No.10, pp.1629-1633-
dc.identifier.issn1017-7825-
dc.identifier.urihttps://hdl.handle.net/10371/200286-
dc.description.abstractGinsenosides have been regarded as the principal components responsible for the pharmacological and biological activities of ginseng. The transformation of ginsenosides with live lactic acid bacteria transformed ginsenosides Rb2 and Re into Rd, but the reactions were slow. When the crude enzymes obtained from several lactic acid bacteria were used for transformation, those from Bifidobacterium sp. Int57 exhibited the most potent transforming activity of ginsenosides to compound K. In comparison, a relatively higher level of Rh2 was produced by the enzymes from Lactobacillus delbrueckii and Leuconostoc mesenteroides. These results suggest that it is feasible to develop a specific bioconversion process to obtain specific ginsenosides using the appropriate combination of ginsenoside substrates and specific microbial enzymes.-
dc.language영어-
dc.publisher한국미생물·생명공학회-
dc.titleDifferential transformation of ginsenosides from Panax ginseng by lactic acid bacteria-
dc.typeArticle-
dc.citation.journaltitleJournal of Microbiology and Biotechnology-
dc.identifier.wosid000241682500020-
dc.identifier.scopusid2-s2.0-33751028950-
dc.citation.endpage1633-
dc.citation.number10-
dc.citation.startpage1629-
dc.citation.volume16-
dc.identifier.kciidART001030476-
dc.description.isOpenAccessN-
dc.contributor.affiliatedAuthorYou, Hyun Ju-
dc.contributor.affiliatedAuthorJi, Geun Eog-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusHUMAN INTESTINAL BACTERIA-
dc.subject.keywordPlusFOOD MICROORGANISMS-
dc.subject.keywordPlusMACROPHAGE CELLS-
dc.subject.keywordPlusCOMPOUND K-
dc.subject.keywordPlusRAT PLASMA-
dc.subject.keywordPlusSAPONINS-
dc.subject.keywordPlusBIFIDOBACTERIUM-
dc.subject.keywordPlusDEGRADATION-
dc.subject.keywordPlusMETASTASIS-
dc.subject.keywordPlusAPPEARANCE-
dc.subject.keywordAuthorginsenosides-
dc.subject.keywordAuthortransformation-
dc.subject.keywordAuthorlactic acid bacteria-
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  • College of Human Ecology
  • Department of Food and Nutrition
Research Area Biochemistry & Molecular Biology, Food Science & Technology, Microbiology, 미생물학, 분자생물학, 식품공학

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