Fermentation of Korean Red Ginseng by Lactobacillus plantarum M-2 and Its Immunological Activities
Fermentation of Korean Red Ginseng by Lactobacillus plantarum M-2 and Its Immunological Activities
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DOI：
10.1007/s12010-011-9328-6
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发表时间：
2011-11-01
影响因子：
3
通讯作者：
Suh, Hyung Joo
中科院分区：
文献类型：
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作者：
Kim, Bong-Gwan;Shin, Kwang-Soon;Suh, Hyung Joo
研究了植物乳杆菌M-2发酵红参的转化率。我们还研究了发酵红参（FRG-E）的乙醇提取物在动物和人类受试者中的抗转移和免疫刺激活性。随着培养时间的延长，总糖含量从85.5 mg mL（-1）下降到44.1 mg mL（-1）。plantarum M-2。糖醛酸含量在发酵第3天达到最高水平（534.3 μ g mL（-1）），此后下降。人参皂苷代谢物在4天后从4，637.0 μ g/mL增加到7，581.1 μ g/mL。预防性腹腔注射FRG-E（500 μ g小鼠（-1））对肺转移的抑制率约为81.1%，而通过处理来自未发酵的红参的EtOH提取物（NFRG-E）对肿瘤转移的抑制率为66.9%。FRG-E给药后，健康受试者血清中的免疫球蛋白A（IgA）和G（IgG）水平高于基线水平，而NFRG-E诱导这些与免疫相关的变量降低。在1周时，FRG-E的IgA水平变化（5.14 mg mL（-1））显著高于NFRG-E（-14.50 mg mL（-1）; p <0.05）。结果表明，FRG-E的免疫活性高于NFRG-E，说明发酵有助于提高红参的免疫活性。
We investigated ginsenoside transformation by fermentation of red ginseng with Lactobacillus plantarum M-2. We also examined the anti-metastasis and immune-stimulating activities of EtOH extracts of fermented red ginseng (FRG-E) in animal and human subjects. Total sugar decreased from 85.5 mg mL(-1) to 44.1 mg mL(-1) with increasing culture time during the fermentation with L. plantarum M-2. Uronic acid content reached a maximum level (534.3 mu g mL(-1)) at 3 days of fermentation and decreased thereafter. Ginsenoside metabolites increased from 4,637.0 to 7,581.1 mu g mL(-1) after 4 days. The prophylactic intraperitoneal injection of FRG-E (500 mu g mouse(-1)) inhibited lung metastasis about 81.1%, while the inhibitory effect against tumor metastasis by treatment of EtOH extract from non-fermented red ginseng (NFRG-E) was 66.9%. Immunoglobulin A (IgA) and G (IgG) levels in the serum of healthy subjects were higher after FRG-E administration than at baseline, whereas NFRG-E induced reductions of these variables related to immunity. At 1 week, the change in IgA level by FRG-E (5.14 mg mL(-1)) was significantly higher than that by NFRG-E (-14.50 mg mL(-1); p < 0.05). It was concluded that the immunological activities of FRG-E were higher than those of NFRG-E, indicating that fermentation helped enhance the immunological activities of red ginseng.