인삼 적변유기에 대한 폴리페놀과 Polyphenol Oxidase의 잠재적 역할

Potential Role of Polyphenolics and Polyphenol Oxidase on the Induction of Browning in Ginseng Roots

This study was conducted to investigate the potential of polyphenols and polyphenol oxidase activity on the induction of rusty symptom development in ginseng root. When rusty inducing bacteria were inoculated on fresh ginseng root, the hue value of the inoculated root increased from 101.2 (white yellow) at 1 day after innoculation to 60.9 (brownish red) at 30 days after innoculation. Lysobacter gummosus, Pseudomonas veronii and Agrobacterium tumefaciens enhanced the accumulation of total phenolics. Along with the increase of total phenolics, total activity of polyphenol oxidase concomitantly increased but the specific activity of the enzyme was not.