ArticleJournal of ginseng research2017
Biotransformation of major ginsenosides in ginsenoside model culture by lactic acid bacteria.
Article in Journal of ginseng research, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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39 citing papers in PubMed, 90 citations in OpenAlex.
- Changes in Phytochemical Compositions and Biological Activities After Fermentation According to the Harvest Periods of Mountain-Cultivated Ginseng Sprouts.Foods (Basel, Switzerland) · 2026Article
- A comprehensive review of the effects ofJournal of ginseng research · 2025Review
- Compound K-enriched Korean red ginseng prevents lung cancer progression by targeting cancer cells and fibroblasts.Journal of ginseng research · 2025Article
- Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review.Food science and biotechnology · 2025Review
- Application of microorganisms in Panax ginseng: cultivation of plants, and biotransformation and bioactivity of key component ginsenosides.Archives of microbiology · 2024Review
- Antidepressant Effects of Ginsenoside Rc on L-Alpha-Aminoadipic Acid-Induced Astrocytic Ablation and Neuroinflammation in Mice.International journal of molecular sciences · 2024Article
- Therapeutic effect of notoginseng saponins before and after fermentation on blood deficiency rats.Experimental and therapeutic medicine · 2024Article
- Increasing the Amounts of Bioactive Components in American Ginseng (Foods (Basel, Switzerland) · 2024Article
- Structural Characters and Pharmacological Activity of Protopanaxadiol-Type Saponins and Protopanaxatriol-Type Saponins from Ginseng.Advances in pharmacological and pharmaceutical sciences · 2024Review
- Transformation of Ginsenosides byMolecules (Basel, Switzerland) · 2023Article
- Probiotic Characteristics and Safety Assessment ofJournal of microbiology and biotechnology · 2023Article
- Biotransformation of High Concentrations of Ginsenoside Substrate into Compound K by β-glycosidase fromGenes · 2023Article
- Antiviral Potential of the GenusJournal of ginseng research · 2023Review
- Fermentative effects by probioticFood science and biotechnology · 2023Article
- Biodistribution and pharmacokinetic evaluation of Korean Red Ginseng components using radioisotopes in a rat model.Journal of ginseng research · 2023Article
- Concomitant Administration of Red Ginseng Extract with Lactic Acid Bacteria Increases the Plasma Concentration of Deglycosylated Ginsenosides in Healthy Human Subjects.Biomolecules · 2022Article
- Article
- Identification of β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2022Article
- Prevention Effect of Protopanaxadiol-Type Saponins Saponins and Protopanaxatriol-Type Saponins on Myelosuppression Mice Induced by Cyclophosphamide.Frontiers in pharmacology · 2022Article
- Enhancement of biotransformation of ginsenosides in white ginseng roots by aerobic co-cultivation of Bacillus subtilis and Trichoderma reesei.Applied microbiology and biotechnology · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundSome differences have been reported in the biotransformation of ginsenosides, probably due to the types of materials used such as ginseng, enzymes, and microorganisms. Moreover, most microorganisms used for transforming ginsenosides do not meet food-grade standards. We investigated the statistical conversion rate of major ginsenosides in ginsenosides model culture during fermentation by lactic acid bacteria (LAB) to estimate possible pathways.
methodsGinsenosides standard mix was used as a model culture to facilitate clear identification of the metabolic changes. Changes in eight ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, and Rg2) during fermentation with six strains of LAB were investigated.
resultsIn most cases, the residual ginsenoside level decreased by 5.9-36.8% compared with the initial ginsenoside level. Ginsenosides Rb1, Rb2, Rc, and Re continuously decreased during fermentation. By contrast, Rd was maintained or slightly increased after 1 d of fermentation. Rg1 and Rg2 reached their lowest values after 1-2 d of fermentation, and then began to increase gradually. The conversion of Rd, Rg1, and Rg2 into smaller deglycosylated forms was more rapid than that of Rd from Rb1, Rb2, and Rc, as well as that of Rg1 and Rg2 from Re during the first 2 d of fermentation with LAB.
conclusionGinsenosides Rb1, Rb2, Rc, and Re continuously decreased, whereas ginsenosides Rd, Rg1, and Rg2 increased after 1-2 d of fermentation. This study may provide new insights into the metabolism of ginsenosides and can clarify the metabolic changes in ginsenosides biotransformed by LAB.
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