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Fermentative effects by probiotic Lactobacillus brevis B7 on antioxidant and anti-inflammatory properties of hydroponic ginseng

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Abstract

Soil-cultivation presents environmental limitations and requires considerable labor, space, and water supply. Alternatively, hydroponically-cultured ginseng (HG) was improved its productivity, availability, and functionality. Improvement of bio-functionality by probiotic fermentation also has been studied. Therefore, in this study, HG was fermented using probiotics to enhance antioxidant and anti-inflammatory activities. Soil-cultivated ginseng (SG), 1 and 2-year HG (HG1, HG2) were extracted using 70% ethanol and fermented by Lactobacillus brevis B7. After fermentation, the phenolic and flavonoid contents, and antioxidant and NO scavenging activities were increased, and HG showed higher bioactivities than SG. Particularly, fermented HG2 showed the highest antioxidant and anti-inflammatory activities and significantly decreased the level of inflammatory mediators. Furthermore, fermented HG2 also effectively inhibited NF-κB signaling pathway. These results suggested that fermented HG significantly enhanced functionality compared to SG and non-fermented HG. This suggests that fermented HG is a potentially useful ingredient for developing health-functional foods or pharmaceutical materials.

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Author notes

  1. Myung Wook Song and Ji-Young Park have contributed equally to this work as first authors.

Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea

    Myung Wook Song, Ji-Young Park, Won-Ju Kim, Kee-Tae Kim & Hyun-Dong Paik

  2. Research Laboratory, WithBio Inc, Seoul, 05029, Republic of Korea

    Kee-Tae Kim & Hyun-Dong Paik

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  1. Myung Wook Song
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  2. Ji-Young Park
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  4. Kee-Tae Kim
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  5. Hyun-Dong Paik
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Correspondence to Myung Wook Song or Hyun-Dong Paik.

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Song, M.W., Park, JY., Kim, WJ. et al. Fermentative effects by probiotic Lactobacillus brevis B7 on antioxidant and anti-inflammatory properties of hydroponic ginseng. Food Sci Biotechnol 32, 169–180 (2023). https://doi.org/10.1007/s10068-022-01183-z

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