ArticleJournal of ginseng research2015
Changes in the ginsenoside content during the fermentation process using microbial strains.
Article in Journal of ginseng research, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 36 citations in OpenAlex.
- Fermented Red Ginseng Restores Age-Associated Insulin Homeostasis and Gut Microbiome Balance in Mice.Biology · 2026Article
- Fermented ginseng powder enriched with rare ginsenosides ameliorates high-fat diet-induced obesity by modulating adipogenesis and inflammation.Food & nutrition research · 2025Article
- Landscapes of the main components, metabolic and microbial signatures, and their correlations during stack "sweating" ofFrontiers in microbiology · 2025Article
- Anti-Inflammatory Effects of Fermented and Aged Mountain-Cultivated Ginseng Sprouts via Suppression of MAPK-NF-κB Pathway in Lipopolysaccharide-Stimulated RAW264.7 Macrophages.Food science & nutrition · 2024Article
- Transformation of Ginsenosides byMolecules (Basel, Switzerland) · 2023Article
- Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng.Molecules (Basel, Switzerland) · 2022Article
- Neuroprotective Effect and Antioxidant Potency of Fermented Cultured Wild Ginseng Root Extracts ofMolecules (Basel, Switzerland) · 2021Article
- Article
- Fermented Ginseng Extract, BST204, Suppresses Tumorigenesis and Migration of Embryonic Carcinoma through Inhibition of Cancer Stem Cell Properties.Molecules (Basel, Switzerland) · 2020Article
- Fermented ginseng extract, BST204, disturbs adipogenesis of mesenchymal stem cells through inhibition of S6 kinase 1 signaling.Journal of ginseng research · 2020Article
- Hepatoprotective effect of ultrasonicated ginseng berry extract on a rat mild bile duct ligation model.Journal of ginseng research · 2019Article
- Fermentation of red ginseng extract by the probioticJournal of ginseng research · 2019Article
- Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and ProbioticKorean journal for food science of animal resources · 2018Article
- Production of Minor Ginenosides fromMolecules (Basel, Switzerland) · 2018Article
- General and Genetic Toxicology of Enzyme-Treated Ginseng Extract: Toxicology of Ginseng Rh2.Journal of pharmacopuncture · 2016Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundRed ginseng (RG) is processed from Panax ginseng via several methods including heat treatment, mild acid hydrolysis, and microbial conversion to transform the major ginsenosides into minor ginsenosides, which have greater pharmaceutical activities. During the fermentation process using microbial strains in a machine for making red ginseng, a change of composition occurs after heating. Therefore, we confirmed that fermentation had occurred using only microbial strains and evaluated the changes in the ginsenosides and their chemical composition.
methodsTo confirm the fermentation by microbial strains, the fermented red ginseng was made with microbial strains (w-FRG) or without microbial strains (n-FRG), and the fermentation process was performed to tertiary fermentation. The changes in the ginsenoside composition of the self-manufactured FRG using the machine were evaluated using HPLC, and the 20 ginsenosides were analyzed. Additionally, we investigated changes of the reducing sugar and polyphenol contents during fermentation process.
resultsIn the fermentation process, ginsenosides Re, Rg1, and Rb1 decreased but ginsenosides Rh1, F2, Rg3, and Compound Y (C.Y) increased in primary FRG more than in the raw ginseng and RG. The content of phenolic compounds was high in FRG and the highest in the tertiary w-FRG. Moreover, the reducing sugar content was approximately three times higher in the tertiary w-FRG than in the other n-FRG.
conclusionAs the results indicate, we confirmed the changes in the ginsenoside content and the role of microbial strains in the fermentation process.
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