Effect of Korean red ginseng marc fermented by Bacillus subtilis on swine immunity
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Red ginseng marc is a by-product of Korean red ginseng (panax ginseng CA Meyer) and contains ginse-noside which has pharmacological effects. The Korean red ginseng marc was fermented with Bacillus subtilis (RGMB). This study was carried out to investigate the RGMB effect on swine immunity. The variation of ginsenoside depending on the RGMB fermentation time was analyzed. Swine (Landrace× Yorkshire) were divided into control group (basic diet) and RGMB group (RGMB 1% diet). One per-cent RGMB was fed to the RGMB group for 28 days. The biochemical parameters, cytokine and im-munoglobulin were analyzed. For 48 hours of fermentation on RGMB, ginsenoside Rb1 had increased 180.94%, Rg3 235.85%. Rg1 wasn’t detected before fermentation, but was detected after 48 hours of fermentation. The RGMB had effect of deceasing initial AST concentration 79.33±12.85 U/L to 54.00±14.46 U/L in final and was significantly lower (P＜0.05) than control in final. In final RGMB had significantly lower (P＜0.05) ALT concentration of 48.57±8.26 U/L comparing with control group of 65.43±10.31 U/L. RGMB had the effect of significantly decreasing (P＜0.05) IL-1, IL-6 and TNF- concentration of 2.44±1.31 ng/mL, 0.71±0.36 ng/mL and 0.51±0.21 ng/mL. The IgA concentration had significantly increased (P＜0.05) in RGMB group of 0.56±0.06 mg/mL in final. These results demon-strate that RGMB has effect of increasing immunity and practicable to use as feed additives on swine.
Abstract
Red ginseng marc is a by-product of Korean red ginseng (panax ginseng CA Meyer) and contains ginse-noside which has pharmacological effects. The Korean red ginseng marc was fermented with Bacillus subtilis (RGMB). This study was carried out to investigate the RGMB effect on swine immunity. The variation of ginsenoside depending on the RGMB fermentation time was analyzed. Swine (Landrace× Yorkshire) were divided into control group (basic diet) and RGMB group (RGMB 1% diet). One per-cent RGMB was fed to the RGMB group for 28 days. The biochemical parameters, cytokine and im-munoglobulin were analyzed. For 48 hours of fermentation on RGMB, ginsenoside Rb1 had increased 180.94%, Rg3 235.85%. Rg1 wasn’t detected before fermentation, but was detected after 48 hours of fermentation. The RGMB had effect of deceasing initial AST concentration 79.33±12.85 U/L to 54.00±14.46 U/L in final and was significantly lower (P＜0.05) than control in final. In final RGMB had significantly lower (P＜0.05) ALT concentration of 48.57±8.26 U/L comparing with control group of 65.43±10.31 U/L. RGMB had the effect of significantly decreasing (P＜0.05) IL-1, IL-6 and TNF- concentration of 2.44±1.31 ng/mL, 0.71±0.36 ng/mL and 0.51±0.21 ng/mL. The IgA concentration had significantly increased (P＜0.05) in RGMB group of 0.56±0.06 mg/mL in final. These results demon-strate that RGMB has effect of increasing immunity and practicable to use as feed additives on swine.
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