Abstract
Hydroponic ginseng (HPG) has been known to have various bio-functionalities, including an antioxidant effect. Recently, fermentation by lactic acid bacteria has been studied to enhance bio-functional activities in plants by biologically converting their chemical compounds. HPG roots and shoots were fermented with Leuconostoc mesenteroides KCCM 12010P isolated from kimchi. The total phenolic compounds, antioxidant, anti-inflammatory, and anti-adipogenic effects of these fermented samples were evaluated in comparison with non-fermented samples (control). During 24 h fermentation of HPG roots and shoots, the viable number of cells increased to 7.50 Log colony forming unit (CFU)/mL. Total phenolic and flavonoid contents of the fermented HPG roots increased by 107.19% and 645.59%, respectively, compared to non-fermented HPG roots. The antioxidant activity of fermented HPG, as assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), β-carotene-linoleic, and ferric reducing antioxidant power (FRAP) assay, was also significantly enhanced. In an anti-inflammatory effect of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells, the nitric oxide content and the expression of inducible nitric oxide synthase (iNOS), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6) decreased when treated with fermented samples. Simultaneously, lipid accumulation in 3T3-L1 adipocyte was reduced when treated with fermented HPG. Fermentation by L. mesenteroides showed improved antioxidant, anti-inflammatory and anti-adipogenic HPG effects. These results show that fermented HPG has potential for applications in the functional food industry.
Highlights
Korean Panax ginseng Meyer has been used as a functional food source
Chae et al [8] reported that several cytokines, such as tumor necrosis factor-α (TNF-α), IL-6, and NF-κB, involved in immune response are secreted by adipocytes and regulate food intake, energy expenditure, and hormone functions
This study aimed to evaluate the antioxidant, anti-inflammatory, and anti-adipogenic activities of hydroponic ginseng root and shoot fermented by lactic acid bacteria
Summary
Korean Panax ginseng Meyer has been used as a functional food source. The bio-functionality of ginseng, including antioxidation and immune enforcing properties, is derived from various phytochemicals in ginseng, such as numerous kinds of ginsenosides [1], glycosylic acid, and polyphenolic compounds. It takes several years to cultivate ginseng in soil, but there are several obstacles including diseases as well as the accumulation of residual heavy metals and pesticides during cultivation. Studies on hydroponic ginseng (HPG), which is cultivated in mineral nutrient solutions, has performed increasingly to overcome these obstacles. The management cost of a hydroponic cultivation technique is much less time-consuming and more economical than that of the conventional soil-cultivation technique. Very few studies, comparing the functional effects
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