KR101434740B1 - Novel Lactobacillus yonginsis THK-V8 and method for lowering molecular weight in saponin - Google Patents

Abstract

The present invention relates to Lactobacillus herbaceous THK-V8 ^T ( Lactobacillus yonginsis THK-V8 ^T ) KACC 16236 strain and saponin using the same.
Can produce Lactobacillus Yongin's ^{THK-V8 T (Lactobacillus yonginsis THK} -V8 T) KACC 16236 gyunjueun than conventional strain showing the effect of excellent low-molecular screen through which the low molecular weight saponin binary ginsenosides according to the present invention effectively.

Description

(Novel Lactobacillus yonginsis THK-V8 and method for lowering molecular weight in saponin) < RTI ID = 0.0 >

The present invention relates to a novel low-molecular-weight saponin compound capable of containing a large amount of lactic acid bacteria INSIS THK-V8 ^T and ginsenosides which are easily absorbed into the body using the same.

Panax ginseng CA Meyer, Panax quinquefolium L., Panaxnotoginseng FH Chen, and Panaxnotoginseng FH Chen are the most common species of ginseng. And Panax japonicus CA Meyer. Korean ginseng (Panax ginseng C. A. Meyer) is native to Asia Far East (33 ~ 48 latitude latitude in Korea, northern Manchuria, part of Russia) and has excellent efficacy. Panax notoginseng F. H. Chen is wild or cultivated in the southwest part of Guangxi province from the southeastern part of Yunnan province in China. In addition, Panax japonicus

C. A. Meyer) are distributed throughout Japan, Southwest China, and Nepal.

It is a representative medicinal plant that has been used by oriental medicine for thousands of years and is widely used in various forms to this day. In recent years, research on the pharmacological effects of ginseng has been carried out by Western medicine. Ginseng saponin ginsenoside, which is well known as a major component of ginseng, has been reported to exhibit excellent activities such as immune function control, anti-cancer, anti-diabetic, detoxification and hemolysis. These saponins are a kind of glycoside compound in which sugar and non-sugar are combined, and they are classified into protopanaxadiol (PPD), protopanaxatriol (PPT) and oleanine. In general, when administered orally, ginseng saponin is absorbed as a polymer and is absorbed into the body by bioavailability by intestinal flora. As a result, chemical acid treatments, base treatments, and physical treatments using heat have been studied as a part of efforts to produce low molecular weight ginsenosides. Recently, microbial fermentation that can be substrate specific have.

Kimchi is traditionally fermented food that has been handed down from Korea for a long time to be recorded in Samguksagi, and it is known that it has various functions such as antioxidation, anti - cancer and antibacterial function. In addition, kimchi is a variety of bacterial sources, and depending on the fermentation period, a large amount of Lactobacillus , Lactococcus , Leuconostoc , Pediococcus , streptococcus and Weissella , It is known to contain lactic acid bacteria in the genus. Lactobacillus bacteria (Lactobacillus) in the lactic acid bacterium is a gram positive, catalase negative, and the guanine cytosine content of 32-55%. The optimum temperature for growth is 25 ~ 35 ℃, and lactic acid is secreted during the growing process to lower the pH. Recently, a number of novel Lactobacillus strains of Lactobacillus species isolated from kimchi have been discovered by domestic researchers. We have continued research on the development of fermented foods and cosmetics using lactic acid bacteria using them, And is spurring efforts to develop native functional microorganisms.

Korean Patent No. 479,803, No. 497,895, No. 517,899, No. 618,171, etc. discloses a method of fermenting ginseng or ginseng extract with lactic acid bacteria or intestinal bacteria to produce a fermented product having a high content of ginsenoside low molecular weight substance Ginseng (i.e., ginseng extract) and a method for producing the same.

However, the new microorganisms Pediococcus Sp., Leuconostoc Sp., And Lactobacillus al., Which are disclosed in Korean Patent Registration Nos. 479,803, 497,895, 517,899 and 618,171, The strain Lactobacillus alimentarius M-2 (KCTC 11054 BP), the strain Leuconostocmensenteroides M-3 (KCTC 11055 BP), the strain Lactobacillus brevis M2 (KCTC11390BP) Even if ginseng is fermented according to the above-described conventional method using Lactobacillus plantarum strain P2 (KCTC11391BP), the effect on low molecular weight thereof is still unsatisfactory.

KR 10-2010-0027688, March 29, 2010 KR 10-2009-0032163, April 14, 2009

The object of the present invention is to provide a novel Lactobacillus lactobacillus intolerance THK-V8 ^T which has a remarkable effect on low molecular weight saponin so that it can contain a large amount of ginsenoside easily absorbed in the body.

It is another object of the present invention to provide a low molecular weight saponin using the above-mentioned lactic acid bacteria and a ginseng fermentation method therefor.

The present inventors have extensively searched for microorganisms having a large effect of treating ginseng saponin with low molecular weight so as to produce ginseng fermented product. As a result, several dozen lactic acid bacteria were isolated, and it was confirmed that one strain belonging to the genus Lactobacillus had a low-molecular-weight effect capable of containing a large amount of ginsenoside, Thereby completing the invention.

The low molecular weight of ginsenoside is shown in Fig.

As shown in Fig. 1, Rb1 is converted to Rd, and Rd is converted to F2 or Rg3, respectively. Finally, F2 is converted to compound K and Rg3 is converted to Rh2. This low molecular weight makes the ginsenoside of the form easily absorbed into the body. It is an object of the present invention to provide a novel Lactobacillus intolinis THK-V8 having a remarkable effect on low molecular weight saponin.

The present inventors preferentially selected 22 species having β-glucosidase activity in 98 strains isolated from kimchi and isolated them as strains which form a single colony using a separation medium (MRS-BCP medium). One of the lactic acid bacteria having a low molecular weight effect of saponin was selected and named as Lactobacillus intansis THK-V8 ^T. As a result of analysis of the 16S rRNA gene sequence of the isolated lactic acid bacteria, it was found that it has the nucleotide sequence of SEQ ID NO: 3. The homology was compared using BLAST and the characteristics of the strains were analyzed. As a result, Lactobacillus ). The above strain, Lactobacillus herbaceus THK-V8 ^T , was deposited with the Korean Agricultural Microbiology Research Center (KACC), attached to the Institute of Agricultural Biotechnology, RDA, on August 19, 2011 under accession number KACC 16236.

The present invention also relates to the use of Lactobacillus < RTI ID = 0.0 > The present invention also provides a method for producing a ginseng fermented product comprising the steps of:

As described above, the newly isolated Lactobacillus < RTI ID = 0.0 > ( Lactobacillus & yonginsis ) has a low molecular weight effect of excellent saponin. In particular, when ginseng is fermented by using it, a ginseng fermented product having a high content of low molecular weight ginsenosides such as Rd, Compound K and F2 can be obtained.

The ginseng used as a substrate of the strain of the present invention is not particularly limited and any of ginseng itself and ginseng processed materials can be used. Examples of the ginseng include ginseng, red ginseng, red ginseng, white ginseng, Leaf, etc., or ginseng extract and ginseng powder can be used. The origin of the ginseng is not limited. For example, Korean ginseng, Korean ginseng, American ginseng, Panax ginseng, Himalayan ginseng, Vietnamese ginseng and the like can be used without limitation. The ginseng may be sterilized by a conventional method if necessary.

In addition, ginseng in the form of a dry powder, acid-treated ginseng, high-temperature treated ginseng, and pressure-treated ginseng may also be used. However, when the acid treatment is performed, the pH of the culture medium may be lowered and the activity of the strain may be lowered. In the case of treatment at a high temperature, carcinogenic substances such as HMF may be generated during the heat treatment process. Therefore, it is preferable to use ginseng or ginseng powder as it is . The powder of the ginseng powder having a particle size of at least 100 mesh can increase the surface area of ginseng to increase the fermentation speed of the microorganism.

The method of fermenting ginseng includes, for example, suspending ginseng powder or an extract of ginseng (for example, alcohol or aqueous alcohol solution, hot water extract, etc.) in water, adding the above-mentioned strain, To 30 days, preferably 10 hours to 20 days.

By performing the fermentation process as described above, the polymer substance contained in the raw material of ginseng can be converted into a low-molecular substance capable of containing a large amount of ginsenoside in a form that is easy to be absorbed into the body through saccharification.

The production method of the present invention may further include a step of aging the obtained culture broth at 80 to 95 ° C for 12 to 48 hours ("aging step"). When the aging step is carried out under the above-mentioned conditions, the sterilization is performed at the same time as the fermentation, and the content of the low molecular substance can be further increased.

The fermented product of ginseng obtained according to the production method of the present invention can be used directly as a food without passing through another tablet. That is, the ginseng fermented product obtained according to the production method of the present invention can be concentrated or lyophilized in a conventional manner and powdered to be directly applied to foods. That is, the aged solution obtained through the aging process can be directly applied to the food by concentrating or lyophilizing the dried solution, or the supernatant obtained by centrifuging the aged solution may be concentrated or lyophilized to be directly applied to the food .

The Lactobacillus sp. Microorganism newly isolated by the present invention, that is, Lactobacillus herbaceus THK-V8 ^T ( Lactobacillus yonginsis THK-V8 ^T ) KACC 16236 has a low-molecular-weight effect of excellent saponin. In particular, when the microorganisms are inoculated and cultured in ginseng such as fresh ginseng, white ginseng and red ginseng, ginseng fermented products having a high content of Rd, Compound K and F2 can be obtained.

Brief Description of the Drawings Fig. 1 is a diagram showing a low molecular weight process of ginsenosides. Fig.
Figure 2 is a graphical representation of Lactobacillus yonginsis THK-V8 ^T with other bacteria based on the nucleotide sequence.
Figure 3 is a graph yonginsis THK-V8 ^T shows the results of TLC analysis of the first-order change of the mixture of ginsenoside Rb1, Rc and Rd.
FIG. 4 is a graph showing the results of TLC analysis of the reaction product of ginsenoside Rb1 with Lactobacillus yonginsis THK-V8 ^T co - enzyme extract. FIG.
FIG. 5 is a graph showing the results of HPLC analysis of the reaction product of ginsenoside Rb1 with Lactobacillus yonginsis THK-V8 ^T co - enzyme extract. FIG.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

< Example  1> Lactic acid bacteria  Sympathy

1-1. Lactic acid bacteria  detach

The cabbage kimchi collected in Gyeonggi province was crushed and weighed 1 g. Then, it was diluted with 9 mL of sterilized physiological saline (NaCl 0.85%) and diluted 10 times with each step. This strain was plated on BCP medium, cultured at 30 ° C. for 2 days, and then the strain having a yellow circle was temporarily identified as lactic acid bacteria. The isolated strains were grown on MRS medium. The composition of the BCP medium and the MRS medium are shown in Table 1 and Table 2, respectively.

[Table 1] Composition of MRS medium

[Table 2] Composition of BCP agar medium

1-2. beta Glucosidase  Screening of producing microorganisms

In order to lower the saponin to low molecular weight, it is essential to decompose the sugar having a beta bond to the non-sugar portion of the saponin. Therefore, the microorganism producing beta glucosidase was screened for the lactic acid bacteria isolated in Example 1-1. The beta glucosidase activity was determined by measuring the activity of escululin (6,7-dihydroxy coumarin 6-glucoside, C ₁₅ H ₁₆ O ₉ * H ₂ O) produced by hydrolysis of beta glucosidase , 7-dihydroxy coumarin) were combined with iron salts to produce brown or black compounds. Twenty - two β - glucosidase - producing strains producing brown or black rings were selected on MRS agar media supplemented with 1% esculin and 0.5% citric acid.

1-3. Pure culture of lactic acid bacteria and cryopreservation

The bacteria selected in Example 1-2 were inoculated into the MRS liquid medium, cultured at 30 ° C. for two days, and 25% (v / v) glycerol stock was prepared and stored at -70 ° C.

1-4. Sequence analysis of strains

Thereafter, the cells were cultured on an MRS plate under an aerobic condition for 48 hours, and then submitted to Genentech Co., Ltd. to analyze the 16s rDNA nucleotide sequence of this strain. The nucleotide sequences of the primers used are shown in Table 3 (SEQ ID NOS: 1 and 2).

[Table 3] Primers used for 16s rDNA sequencing

As a result of the identification, strain THK-V8 ^T with a sequence similarity of 99% or less with the standard strain was selected as a strain to be registered as a new strain. As a result of the nucleotide sequence analysis of THK-V8 ^T , lactic acid bacteria similar to the strain of the present invention having the DNA of SEQ ID NO: 3 were identified and shown in Table 4.

[Table 4] Sequence comparison of 16s rRNA DNA

As shown in Table 4, 10 kinds of lactic acid bacteria having homology of 95% or more were found, and the most similar lactic acid bacteria were Lactobacillus koreensis (similarity, 98.8%).

The strain, which was finally identified, was transformed with Lactobacillus yonginsis THK-V8 ^T , deposited with KACC, Korea Research Institute of Agricultural Biotechnology, RDA, and granted KACC 16236 on August 19, 2011.

< Example  2> THK - V8 ^T Biochemical characterization of

2-1. THK - V8 ^T Physiological characteristics of

The shape and color of the image and colony of the lactic acid bacteria THK-V8 ^T isolated in Example 1 were observed, and the physiological characteristics of THK-V8 ^T were shown in Table 5 through Gram stain and catalase test .

[Table 5] Lactobacillus Physiological characteristics of yonginsis THK-V8 ^T

As shown in Table 5, Lactobacillus yonginsis THK-V8 ^T has a bacterium-like form, shows a positive response to Gram stain, and shows negative effects on mobility and spore formation catalase test.

The glucose availability was also confirmed by API kit (50CHL, Zym, Biomrieux Co., France). The novel strain of the present invention, Lactobacillus yonginsis In contrast to THK-V8 ^T , Lactobacillus koreensis DCY50 ^T , Lactobacillus parabrevis LMG11984 ^T , Lactobacillus brevis LMG11494 ^T , Lactobacillus hammesii TMW 1.1236 ^T and Lactobacillus senmaizukei L13 ^T was compared. The results are shown in Table 6 below.

[Table 6] Lactobacillus yonginsis THK-V8 ^T And physiological characteristics by assaying the sugar availability of related strains

As shown in Table 6, as a result of the assay of glucose availability through API 50CHL, all of the strains were positive for L-arabinose, D-glucose, D-fructose and gluconate. On the other hand, for Esculin ferric citrate and Salicin, Lactobacillus yonginsis THK-V8 ^T The strain and Lactobacillus senmaizukei Only L13 showed positive.

2-2. Content analysis of guanine cytosine (G + C)

The MRS medium was cultured under the condition of 30 캜 for 12 hours (introduction of a logarithmic growth phase), and the culture was centrifuged to obtain a strain. The DNA of the obtained strain was extracted by phenol extraction. The extracted DNA was dissolved in 50 uL sterile distilled water, heated at 100 ° C for 5 minutes, and rapidly cooled in an ice solution. The cooled DNA solution was treated with 50 μL of neu- lease (200 U / mL of pH 5.3) P1 and incubated at 37 ° C for one hour. Then, 50 uL of glycine buffer solution (pH 10) was added, and 50 uL alkaline phosphatase was treated and incubated at 37 캜 for 3 hours and then stored at -70 캜. The HPLC apparatus was composed of LC-4A liquid chromatography, RADIAL-PACK C cartridge mounted on Z-MODULE, Lamb do-Max model 481 LC spectrophotometer and data analyzer chromatography pack C-R2AX. The nucleoside was eluted at a flow rate of 1 mL / min at 25 DEG C for a mixture of 0.6M NHHPO (pH 4.0) and acetonitrile (20: 1, v / v). The absorbance was measured at 270 nm UV and E. coli DNA was used as the standard DNA. As a result, it was confirmed that the G + C content of the THK-V8 ^T strain was 47.835 (mol%).

2-3. DNA - DNA  Hybridization analysis

DNA similarity between each strain having high similarity with the strain DNA extracted in Example 2-2 was tested. DNA-DNA hybridization analysis was performed by the method devised by Ezaki et al. (1989). E. coli DNA was used as negative control, and strain L. koreensis DCY50 ^T , which showed high similarity to THK-V8 ^T DNA-DNA hybridization between L. parabrevis LMG11984 ^T was analyzed and the results are shown in Table 7.

[Table 7] Analysis of DNA-DNA hybridization between Lactobacillus yonginsis THK-V8T and comparative strains

As shown in Table 7, DNA-DNA similarity was 46% and 10%, respectively, and the similarities were slightly different compared with the two strains which were judged to be similar.

2-4. 16s rDNA  Sequencing and classification

Based on the DNA sequence of THK-V8 ^T , a classification scheme was developed to identify the classification systematic distances between homologous strains. Based on the NCBI gene database, 16s rDNA nucleotide sequences of the standard strains belonging to the genus Lactobacillus were collected and sequenced using the Clustal X program. Aligned sequences were compiled by Bioedit program for each length and then classified by MEGA program.

The results are shown in Fig.

As shown in Figure 2, Lactobacillus yonginsis Lactobacillus showing phylogenetic relationships with other bacteria based on the nucleotide sequence of THK-V8 ^T koreensis DCY50 ^T and Lactobacillus parabrevis It believes that may be located between the ^T LMG11984.

Example 3 Biological Conversion of Ginseng Saponin into Low Molecular Mass Using THK - V8 ^T

3-1. Through fermentation Of ginseng saponin  transform

For the biological conversion of ginseng saponin, ginsenosides Rb1, Rc and Rd were supplied and used in the test of the present invention in Dalian, China.

In order to confirm the transformation of ginseng saponin by fermentation, 200ppm of protopanaxadiol (PPD) saponin mixed with ginsenosides Rb ₁ , Rc and Rd was mixed with MRS liquid medium Respectively. The strains cultivated at 30 DEG C for 12 hours were inoculated in a reaction medium at 1% (v / v) and cultured at 30 DEG C for 3 to 20 days.

Conversion patterns were analyzed using thin layer chromatography.

Thin layer chromatography (TLC) was performed by the following method.

Saponin conversion is obtained in an Eppendorf tube in an amount of 100 μL, and an equal volume of butanol saturated with water is added. The mixture is centrifuged at a speed of 3500 rpm for 1 minute to take the supernatant, and then 50 μL is dispensed onto the TLC plate using a capillary tube. The developing solvent was chloroform: methanol: water = 65: 35: 10, and 10% sulfuric acid solution was sprayed and heat was applied to develop color.

Ginsenoside conversion result of THK-V8 ^T by fermentation are shown in Fig.

As shown in FIG. 3, it was confirmed that the ginseng saponin Rb1, Rc, and Rd mixtures were differentially changed. control showed that the ginseng saponin Rb1, Rc, and Rd mixture was not treated with bacteria and that the changes of Rb1, Rb2, Rd, F2 and compound-K over time were observed. After 12 days, conversion to compound-K was observed, and on the 20th day, Rb1 was mostly converted to low-molecular substance.

3-2. Ginseng saponin  Extract coenzyme for conversion

The cells are cultured at 30 ° C under MRS culture conditions and centrifuged to obtain a supernatant. The supernatant is mixed with 4 volumes of acetone, the protein is precipitated at 4 ° C for 30 minutes, and the acetone is completely volatilized. The precipitate was dissolved in 0.1 M potassium phosphate buffer solution (pH 7), then inoculated onto ginsenoside Rb1 and cultured at 30 ° C with shaking at 120 rpm. The coenzyme reaction of ginseng saponin and THK-V8 ^T was confirmed by TLC and HPLC. TLC was performed in the same manner as in 3-1 above.

HPLC was performed in the following manner. The saponin conversion is sampled in an Eppendorf tube in an amount of 1 mL, and an equal volume of saturated butanol is added thereto. The supernatant is collected by centrifugation, and concentrated under reduced pressure to completely blow off the butanol. Dissolve the sample to a concentration of 1000 ppm using 50% methanol. After filtration with Sep-pak (C18), the filtrate was analyzed with a gradient of water and acetonitrile at a flow rate of 1.2 mL / min. Absorbance was measured at UV of 203 nm.

The results of the coenzyme reaction of ginseng saponin and THK-V8 ^T are shown in FIG. 4 and FIG.

FIG. 4 shows the result obtained by TLC, and Lactobacillus A significant amount of the ginsenoside Rb1 reactant was converted to Rd by the yonginsis THK-V8 ^T co - enzyme extract.

FIG. 5 shows the result of HPLC analysis, and it was confirmed that Rd was generated at the end.

Namely, through the above-mentioned experimental results, it was confirmed that a new strain, Lactobacillus It was confirmed that yonginsis THK-V8 ^T can efficiently produce low-molecular ginsenoside.

&Lt; Preparation Example > Preparation of ginseng saponin fermented product preparation

Lactobacillus The following process was carried out for the preparation of the mixed fermentation product using yonginsis THK-V8 ^T. First, washed ginseng and red ginseng are finely pulverized and shaken out with 20 times of 70% (w / v) ethanol at 100 rpm at room temperature. The extraction process is repeated twice, filtered and concentrated under reduced pressure to 50 ℃ or lower. A solution of 0.5% of ginseng and red ginseng extract and 1% of yeast extract was set as the saponin fermentation medium.

The cells are cultured at 30 ° C under MRS culture conditions, and the bacteria that have been cultured up to the logarithmic growth phase are centrifuged to take the cells of the lower layer. Add the same volume of 0.85% physiological saline as the medium, mix well and centrifuge again to remove the cells and wash the filtrate. Repeat the above procedure twice. The cells are inoculated into the same volume of saponin fermentation medium as the culture medium and fermented at 30 DEG C for 15 days. After the cultivation, the culture broth was disrupted with an ultrasonic grinder to stop the growth and lyophilized to prepare a fermented product of ginseng and red ginseng.

Agricultural Biotechnology Research Institute KACC16236 20110819

<110> University-Industry Cooperation Group of Kyung Hee University <120> Novel Lactobacillus yonginsis THK-V8T and method for lowering          molecular weight in saponin <130> p12-065-KHU <160> 3 <170> Kopatentin 2.0 <210> 1 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> THK-V8 forward primer <400> 1 agagtttgat cctggctcag 20 <210> 2 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> THK-V8 reverse primer <400> 2 ggttaccttg ttacgactt 19 <210> 3 <211> 1451 <212> DNA <213> Lactobacillus yonginsis THK-V8 <400> 3 ccagcgcgct aactgcagtc gacgagcttc cgttgattga cgtgcttgca ctgatttcaa 60 cattgaagcg agtggcgaac tggtgagtaa cacgtgggaa atctgcccag aagcagggga 120 taacacttgg aaacaggtgc taataccgta taacaacaaa aaccgcatgg tttttgtttg 180 aaaggtggct tcggctatca cttctggatg atcccgcggc gtattagtta gttggtgagg 240 taaaggccca ccaagacaat gatacgtagc cgacctgaga gggtaatcgg ccacattggg 300 actgagacac ggcccaaact cctacgggag gcagcagtag ggaatcttcc acaatggacg 360 aaagtctgat ggagcaatgc cgcgtgagtg aagaagggtt tcggctcgta aaactctgtt 420 gttaaagaag aacacttctg agagtaactg ttcagaagtt gacggtattt aaccagaaag 480 ccacggctaa ctacgtgcca gcagccgcgg taatacgtag gtggcaagcg ttgtccggat 540 ttattgggcg taaagcgagc gcaggcggtt ttttaagtct gatgtgaaag ccttcggctt 600 aaccggagaa gtgcatggga aactgggaaa cttgagtgca gaagaggaca gtggaactcc 660 atgtgtagcg gtggaatgcg tagatatatg gaagaacacc agtggcgaag gcggctgtct 720 agtctgtaac tgacgctgag gctcgaaagc atgggtagcg aacaggatta gataccctgg 780 tagtccatgc cgtaaacgat gagtgctagg tgttggaggg tttccgccct tcagtgccgc 840 agctaacgca ttaagcactc cgcctgggga gtacgaccgc aaggttgaaa ctcaaaggaa 900 ttgacggggg cccgcacaag cggtggagca tgtggtttaa ttcgaagcta cgcgaagaac 960 cttaccaggt cttgacatac tatgcaaatc ttagagataa gacgttccct tcggggacat 1020 ggatacaggt ggtgcatggt tgtcgtcagc tcgtgtcgtg agatgttggg ttaagtcccg 1080 caacgagcgc aacccttatt atcagttgcc agcattaagt tgggcactct ggtgagactg 1140 ccggtgacaa accggaggaa ggtggggatg acgtcaaatc atcatgcccc ttatgacctg 1200 ggctacacac gtgctacaat ggacggtaca acgagttgcg aagtcgtgag gctaagctaa 1260 tctcttaaag ccgttctcag ttcggattgt aggctgcaac tcgcctacat gaagttggaa 1320 tcgctagtaa tcgcggatca gcatgccgcg gtgaatacgt tcccgggcct tgtacacacc 1380 gcccgtcaca ccatgagagt tgtaacaccc aaagccggtg agaaacttcg ggatcagcct 1440 caaggcgatg g 1451

Claims (7)

Lactobacillus yonginsis THK-V8 (Lactobacillus yonginsis THK-V8) KACC 16236 which converts saponin to at least one ginsenoside low molecular compound selected from the group consisting of ginsenoside Rd, ginsenoside F2 or Compound K. delete Lactobacillus yonginsis THK-V8 KACC 16236 strain is inoculated into ginseng and cultured. The method of claim 3,
Wherein the ginseng is ginseng, white ginseng, red ginseng, goat ginseng, wild ginseng or wild ginseng culture root. 4. The method of claim 3,
Wherein the culturing comprises fermenting at 25 to 40 DEG C for 1 to 30 days. 6. The method of claim 5,
Further comprising centrifuging the aged culture broth to concentrate or freeze-dry the supernatant. Method of converting saponin into at least one ginsenoside low molecular compound selected from the group consisting of ginsenoside Rd, ginsenoside F2 or Compound K using Lactobacillus yonginsis THK-V8 (KACC 16236) .

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