NDLI: Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc

Content Provider	Springer Nature Link
Author	Lee, Seung Hong Oh, Mirae Park, Jaehyun Jang, Se Young Cheong, Sun Hee Lee, Hyungil Moon, Sang Ho
Copyright Year	2015
Abstract	Red ginseng marc (RGM) is generally discarded as waste, even though it contains bioactive components. Hence, this study aimed to evaluate the bioactive components and properties of RGM extracts prepared via the fermentation of Bacillus subtilis (BSRGM) and Saccharomyces cerevisiae (SCRGM). Polyphenols were not detected in non-fermented RGM (NRGM) extracts, whereas the polyphenol levels in RGM extracts significantly increased with fermentation. The BSRGM and SCRGM extracts showed significantly higher free radicals scavenging activity than those of NRGM extracts. Treatment with the fermented RGM extracts also increased IgA levels compared to that of NRGM extracts, whereas it decreased IgE production by the mesenteric lymph node, spleen, and Peyer’s patch lymphocytes. These results suggest that fermented RGM extracts may ameliorate inflammation. In addition, the phenolic compounds in fermented RGM extracts may have biological activity, making fermented RGM extracts a potential natural resource that could be used in the functional foods industry.
Starting Page	651
Ending Page	657
Page Count	7
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-04-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	red ginseng marc fermentation bioactive components polyphenol biological activity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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