TY - JOUR
T1 - Bitterness reduction and enzymatic transformation of ginsenosides from korean red ginseng (panax ginseng) extract
AU - Kim, Bong Gwan
AU - Choi, Sin Yang
AU - Suh, Hyung Joo
AU - Park, Hyun Jin
PY - 2011/8
Y1 - 2011/8
N2 - In the paper, we studied the bitterness reduction and the changes in ginsenoside contents of ginseng extract by using commercial amylases and viscozyme, PC-0 (non-enzymatic treatment), PC-1 (spezyme prime treatment) and PC-2 (spezyme prime, optidex and viscozyme treatment). The PC-2 treatment resulted in high levels of total sugar (236.21mg/mL), uronic acid (9,039.40μg/mL), polyphenols (608.57μg/mL) and solid contents (15.66%). Total ginsenosides contents following PC-2, PC-1 and PC-0 treatments of red ginseng were 31,850.6, 21,075.7 and 15,958.1μg/mL, respectively. The ginsenoside Rh 2 was only found after PC-2 treatment of red ginseng. The Rb 2 and Rc contents following PC-2-treatment of red ginseng were 999.91 and 2,543.76μg/mL, respectively. The contents of the ginsenosides Rb 1 and Road decreased from 5,699.38 and 1,889.72μg/mL (in PC-0) to 3,176.43 and 1,597.12μg/mL (in PC-2), respectively, and that of Rg 3 increased from 511.0μg/mL (in PC-0) to 2,346.5μg/mL (in PC-2). The bitterness value of PC-2-treated red ginseng decreased from 5.80 (PC-0) to 3.40 (PC-2). Optidex and viscozyme treatment increased total sugar, uronic acid, polyphenol and solid contents and reduced the bitterness of red ginseng extract. In particular, Rb 2 and Rc were transformed into Rg3 or Rh2 and Rb 1 was transformed into Rg 3 following the optidex and viscozyme treatment.
AB - In the paper, we studied the bitterness reduction and the changes in ginsenoside contents of ginseng extract by using commercial amylases and viscozyme, PC-0 (non-enzymatic treatment), PC-1 (spezyme prime treatment) and PC-2 (spezyme prime, optidex and viscozyme treatment). The PC-2 treatment resulted in high levels of total sugar (236.21mg/mL), uronic acid (9,039.40μg/mL), polyphenols (608.57μg/mL) and solid contents (15.66%). Total ginsenosides contents following PC-2, PC-1 and PC-0 treatments of red ginseng were 31,850.6, 21,075.7 and 15,958.1μg/mL, respectively. The ginsenoside Rh 2 was only found after PC-2 treatment of red ginseng. The Rb 2 and Rc contents following PC-2-treatment of red ginseng were 999.91 and 2,543.76μg/mL, respectively. The contents of the ginsenosides Rb 1 and Road decreased from 5,699.38 and 1,889.72μg/mL (in PC-0) to 3,176.43 and 1,597.12μg/mL (in PC-2), respectively, and that of Rg 3 increased from 511.0μg/mL (in PC-0) to 2,346.5μg/mL (in PC-2). The bitterness value of PC-2-treated red ginseng decreased from 5.80 (PC-0) to 3.40 (PC-2). Optidex and viscozyme treatment increased total sugar, uronic acid, polyphenol and solid contents and reduced the bitterness of red ginseng extract. In particular, Rb 2 and Rc were transformed into Rg3 or Rh2 and Rb 1 was transformed into Rg 3 following the optidex and viscozyme treatment.
UR - http://www.scopus.com/inward/record.url?scp=79960936125&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4514.2010.00450.x
DO - 10.1111/j.1745-4514.2010.00450.x
M3 - Article
AN - SCOPUS:79960936125
SN - 0145-8884
VL - 35
SP - 1267
EP - 1282
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
IS - 4
ER -