• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>The Korean journal of chemical engineering >Effects of pre-fermentation enzyme treatments of leaves, stems, and roots of ginseng on Lactobacillus fermentation characteristics and ginsenoside metabolite formation
【24h】

Effects of pre-fermentation enzyme treatments of leaves, stems, and roots of ginseng on Lactobacillus fermentation characteristics and ginsenoside metabolite formation

机译：人参叶，茎，根的发酵酶处理对乳酸菌发酵特性和人参皂苷代谢产物形成的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The extraction and enzymatic treatment conditions of ginseng leaves, stems and roots for the production of fermented ginseng were optimized in order to enhance the extraction of oligosaccharide, which is a Lactobacillus growth-activating factor. Additionally, the effects of enzymatic hydrolysis on Lactobacillus fermentation characteristics and metabolites of ginsenoside were investigated. The ginseng leaves were found to be more suitable for the raw material of fermented ginseng products because ginseng leaves have higher carbohydrate and crude saponin content than ginseng roots. The optimized conditions were found as particle size of ginseng raw material below 0.15 mm, pH 5.0-5.5, reaction temperature of 55-60 ℃, Ceremix concentration of 1 %, and reaction time of 2 h. It was shown that the polysaccharides of ginseng were hydrolysed to oligosaccharide by the enzymatic hydrolysis of ginseng leaves, stems and roots. The total oligosaccharide content increased by the enzyme treatment up to 2.2-fold, 5.3-fold and 2.3-fold in ginseng leaves, stems and roots, respectively, compared to control (no treatment). It was found that the enzymatic treatment promoted the Lactobacillus growth, resulting in more significant change in total oligosaccharide consumption and total acidity. The content of several metabolites of ginsenoside, such as Compound K, Rg_1, Rh_1 and Rg_3, was selectively increased by combining the enzymatic treatment and Lactobacillus fermentation. Especially, in the case of enzyme treatment using ginseng leaves, Compound K formation was enhanced up to three-fold compared to control (no treatment). Moreover, in case of combined treatment of enzyme and fermentation, Compound K formation was significantly promoted up to ten-fold.
机译：优化了人参叶，茎和根的提取和酶处理条件，以生产发酵人参，以增强寡糖的提取，寡糖是乳酸菌的生长激活因子。此外，研究了酶促水解对人参皂苷乳酸菌发酵特性和代谢产物的影响。由于人参叶比人参根具有更高的碳水化合物和粗皂苷含量，因此发现人参叶更适合作为发酵人参产品的原料。确定了人参原料的粒径小于0.15mm，pH值为5.0-5.5，反应温度为55-60℃，Ceremix浓度为1％，反应时间为2h的优化条件。结果表明，人参叶，茎和根的酶促水解作用将人参多糖水解为寡糖。与对照相比，未处理的人参叶，茎和根中的总低聚糖含量分别增加了2.2倍，5.3倍和2.3倍。发现酶处理促进了乳杆菌的生长，导致总低聚糖消耗和总酸度的更显着变化。通过将酶处理和乳酸菌发酵相结合，选择性地增加了人参皂苷的几种代谢物（例如化合物K，Rg_1，Rh_1和Rg_3）的含量。特别是，在使用人参叶进行酶处理的情况下，与对照（未处理）相比，化合物K的形成提高了三倍。此外，在酶和发酵的组合处理的情况下，化合物K的形成被显着促进了多达十倍。

著录项

  • 来源
    《The Korean journal of chemical engineering》 |2011年第1期|p.209-215|共7页
  • 作者

    Kyunglae Cho; Hye Jin Woo; Keun Hyoung Park; Hee Jeong Chae;

  • 作者单位

    Department of Food and Biotechnology and Center for Food Function and Safety, Hoseo University, Asan 336-795, Korea;

    Department of Food and Biotechnology and Center for Food Function and Safety, Hoseo University, Asan 336-795, Korea;

    Department of Food and Biotechnology and Center for Food Function and Safety, Hoseo University, Asan 336-795, Korea;

    Department of Food and Biotechnology and Center for Food Function and Safety, Hoseo University, Asan 336-795, Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    fermented ginseng; enzyme treatment; oligosaccharide; lactobacillus fermentation;

    机译：发酵人参酶处理寡糖乳酸菌发酵;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号