Chemical Composition and Immunostimulating Activity of the Fermented Korean Ginseng (Panax ginseng C.A. Meyer) with Mushroom Mycelium by Solid Culture
2009
Park, C.K., Chungju National University, Jeungpyeong, Republic of Korea | Kim, H., Chungju National University, Jeungpyeong, Republic of Korea | Tu, Qi, Chungju National University, Jeungpyeong, Republic of Korea | Yu, K.W., Chungju National University, Jeungpyeong, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea | Lee, H.Y., Kangwon National University, Chuncheon, Republic of Korea | Jeong, J.H., Chungju National University, Jeungpyeong, Republic of Korea
For the utilization of Korean ginseng (Panax ginseng C.A. Meyer) in the functional drink, we prepared the fermented Korean ginseng with mushroom mycelia (Ganoderma lucidum; WG-GL, Hericium erinaceum; WG-HE and Phellinus linteus; WG-PL) by solid culture. A proximate analysis showed that the fermented Korean ginseng contained significantly more crude fat (4.66~12.02%) than Korean ginseng (WG, 1.61%) whereas crude protein content of WG (13.64%) was higher value than those of the ferments (7.60~12.57%). When we also evaluated effects of the fermented Korean ginseng on the mitogenic activity, hot-water extract from WG-PL was significantly higher than those of WG or mycelia only fermentation (GL, HE and PL) as analyzed by IL-2 production (1.64-fold of the saline control) and proliferation of splenocytes (1.47-fold). In addition, the lysosomal phosphatase activity (WG-HE; 1.32-fold) and NO/TNF-α production (WG-HE; 2.27-fold of the saline control at 50 ㎍/mL, WG-PL; 3.56-fold, respectively) from macrophage in the presence of the fermented Korean ginseng were higher than those of WG or mycelia fermentation. These results indicate that hot-water extracts from the fermented Korean ginseng with mushroom mycelia by solid culture contain chemical ingredients different from the Korean ginseng, and that it might provide beneficial immunostimulating activity.
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