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Identification of β ‐Glucosidase Activity of E nterococcus Faecalis CRNB ‐ A3 in A irag and Its Potential to Convert Ginsenoside Rb 1 from Panax Ginseng
Author(s) -
Renchinkhand Gereltuya,
Park Young W.,
Song GyuYong,
Cho SooHyun,
Urgamal Magsar,
Bae Hyoung C.,
Choi Jong–Woo,
Nam Myoung Soo
Publication year - 2016
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12201
Subject(s) - ginseng , ginsenoside , enterococcus faecalis , chemistry , fermentation , food science , beta glucosidase , hydrolysis , saponin , lactic acid , bacteria , esterase , fermentation in food processing , enzyme , biochemistry , traditional medicine , cellulase , biology , escherichia coli , medicine , genetics , alternative medicine , pathology , gene
The objectives of this study were to isolate the lactic acid bacteria ( LAB ) exhibiting β ‐glucosidase activity from A irag, and investigate the hydrolytic activity of the enzyme on saponin ( K orean ginsenoside). Of the 33 types of LAB with positive reactions ( β ‐glucosidase) in the E sculin I ron A gar test, one LAB ( CRNB ‐ A3 ) was found to have high hydrolytic activity for ginsenoside Rb 1 . 16S rDNA analysis revealed that CRNB ‐ A3 was E nterococcus faecalis (99.9% homology). The optimum temperature and pH for growth of CRNB ‐ A3 in MRS broth were 35 C and 8.0, respectively. Crude enzyme from E . faecalis CRNB ‐ A3 showed ability to convert ginsenoside Rb 1 into minor ginsenosides Rg 3 and Rg 5 . The use of an API ZYM kit showed that E . faecalis CRNB ‐ A3 had higher activities of leucine arylamidase, esterase and β ‐glucosidase than any other enzyme activities. Additionally, E . faecalis CRNB ‐ A3 was identified as being hetero‐fermentative. Practical Applications The fermentation of P anax ginseng yields many compounds from ginsenoside that have varying biological functions. These compounds are widely consumed in K orea and other A sian nations in the form of extracts, alcohols, candy, fermented liquids and pharmacological products. This study revealed that an A irag ( M ongolian KOUMISS ) LAB strain possessed a strong ability to convert ginsenoside Rb 1 to Rg 3 and Rg 5 , which could be used in food and cosmetic industries for making yogurts, beverage products, cosmetics and other products for ginsenoside supplementations.