• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.41-45
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• 2014

In the present study, red ginseng extracts were fermented by Paecilomyces tenuipes and the protopanaxdiol-type ginsenosides in the extracts were bio-transformed to F2, Rg3, Rg5, Rk1, Rh2, and CK determined by a high-pressure liquid chromatography analysis. It indicates that P. tenuipes is a microorganism to biotransform protopanaxdiol-type ginsenosides to their less glucosidic metabolites. Other biotransformed metabolites during fermentation were also analyzed using a GC-MS and identified as 2-methyl-benzaldehyde, 4-vinyl-2-methylphenol, palmitic acid, and linoleic acid. Antiulcerogenic activity of the fermented red ginseng extract (FRGE) on gastric mucosal damage induced by 0.15 M HCl in ethanol in rats was evaluated. FRGE was shown to have a potent protective effect on gastritis with 60.5% of inhibition rate at the dose of 40 mg/kg when compared to 54.5% of the inhibition rate at the same dose for stillen, the currently used medicine for treating gastritis. Linoleic acid showed a strong inhibition on gastritis with 79.3% of inhibition rate at the dose of 40.0 mg/kg. FRGE exhibited a distinct anticancer activity including growth inhibition of the two human colon cancer cells HT29 and HCT116. HT29 cells were less susceptible to FRGE in comparison with HCT116 cells. Taken together, fungal fermentation of the red ginseng extract induced hydrolysis of some ginsenosides and FRGE exhibited potent antiulcerogenic and anticancer activities. These results refer to use FRGE as a new source for treating human diseases.

• Archives of Pharmacal Research
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• v.27 no.1
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• pp.61-67
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• 2004

When ginseng water extract was incubated at $60^{\circ}C$ in acidic conditions, its protopanaxadiol ginsenosides were transformed to ginsenoside $Rg_3$ and ${\Delta}^{20}$-ginsenoside $Rg_3$. However, protopanaxadiol glycoside ginsenosides $Rb_1, Rb_2$ and Rc isolated from ginseng were mostly not transformed to ginsenoside $Rg_3$ by the incubation in neutral condition. The transformation of these ginsenosides to ginsenoside $Rg_3$ and ${\Delta}^{20}$-ginsenoside $Rg_3$ was increased by increasing incubation temperature and time in acidic condition: the optimal incubation time and temperature for this transformation was 5 h and $60^{\circ}C$ resepectively. The transformed ginsenoside $Rg_3$ and ${\Delta}^{20}$-ginsenoside $Rg_3$ were metabolized to ginsenoside $Rh_2$ and $\Delta^{20}$--ginsenoside $Rh_2$, respectively, by human fecal microflora. Among the bacteria isolated from human fecal microflora, Bacteroides sp., and Bifidobacterium sp. and Fusobacterium sp. potently transformed ginsenoside $Rg_3$ to ginsenoside $Rh_2$. Acid-treated ginseng (AG) extract, fermented AG extract, ginsenoside $Rh_2$ and protopanaxadiol showed potent cytotoxicity against tumor cell lines. AG extract, fermented AG extract and protopanaxadiol potently inhibited the growth of Helicobacter pylori.

• Journal of Ginseng Research
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• v.44 no.6
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• pp.770-774
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• 2020

Background: Fermentation has been shown to improve the biological properties of plants and herbs. Specifically, fermentation causes decomposition and/or biotransformation of active metabolites into high-value products. Polyacetylenes are a class of polyketides with a pleiotropic profile of bioactivity. Methods: Column chromatography was used to isolate compounds, and extensive NMR experiments were used to determine their structures. The transformation of polyacetylene in red ginseng (RG) and the production of cazaldehyde B induced by the extract of RG were identified by TLC and HPLC analyses. Results: A new metabolite was isolated from RG fermented by Chaetomium globosum, and this new metabolite can be obtained by the biotransformation of polyacetylene in RG. Panaxytriol was found to exhibit the highest antifungal activity against C. globosum compared with other major ingredients in RG. The fungus C. globosum cultured in RG extract can metabolize panaxytriol to Metabolite A to survive, with no antifungal activity against itself. Metabolites A and B showed obvious inhibition against NO production, with ratios of 42.75 ± 1.60 and 63.95 ± 1.45% at 50 µM, respectively. A higher inhibitory rate on NO production was observed for Metabolite B than for a positive drug. Conclusion: Metabolite A is a rare example of natural polyacetylene biotransformation by microbial fermentation. This biotransformation only occurred in fermented RG. The extract of RG also stimulated the production of a new natural product, cazaldehyde B, from C. globosum. The lactone in Metabolite A can decrease the cytotoxicity, which was deemed to be the intrinsic activity of polyacetylene in ginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1194-1200
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• 2010

This study was carried out to investigate the compositional changes of ginsenosides and phenolic acids of ginseng leaf by fermentation in order to promote the utilization of ginseng leaf. The chief ginsenosides in non-fermented ginseng leaf (NFGL) were ginsenoside-Rg1 (26.0 mg/g), -Re (47.3 mg/g) and -Rd (23.9 mg/g). By fermentation, ginsenoside-Rg1, -Rb1, -Rb2, -Rb3, -Rc and -Re were decreased tremendously and new ginsenoside-Rh2, -Rh1, -Rg2 and -Rg3 appeared. Especially, ginsenoside-Rg3 (3.7 mg/g) on FGL was increased 15-fold compared to that of NFGL (0.2 mg/g). Total phenolic compound content of NFGL and FGL measured by colorimetric analysis was 350.4 and 312.5 mg%, respectively. There were 8 free and 6 ester forms of phenolic acids in NFGL. Among them, content of ferulic acid was the highest, comprised of 12.6 and 50.7 mg%, respectively. In FGL, total content of protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid were increased by 28, 5 and 7.8 fold and ferulic acid was decreased greatly. Tyrosinase inhibitory activity of FGL was stronger than NFGL, while electron donating abilities of FGL were similar to NFGL.

• Journal of Ginseng Research
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• v.34 no.4
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• pp.288-295
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• 2010

Ginsenosides are the principal components responsible for the pharmacological and biological activities of ginseng. Ginsenoside Rd was transformed into compound K using cell-free extracts of food microorganisms, with Lactobacillus pentosus DC101 isolated from kimchi (traditional Korean fermented food) used for this conversion. The optimum time for the conversion was about 72 h at a constant pH of 7.0 and an optimum temperature of about $30^{\circ}C$. The transformation products were identified by thin-layer chromatography and high-performance liquid chromatography, and their structures were assigned using nuclear magnetic resonance analysis. Generally, ginsenoside Rd was converted into ginsenoside F2 by 36 h post-reaction. Consequently, over 97% of ginsenoside Rd was decomposed and converted into compound K by 72 h post-reaction. The bioconversion pathway to produce compound K is as follows: ginsenoside Rd$\rightarrow$ginsenoside F2$\rightarrow$compound K.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.271-278
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• 2007

The present study was conducted to investigate the effects of dietary supplementation of fermented wild-ginseng culture by-product on egg production, egg quality and blood characteristics in laying hens. A total of 216 ISA Brown laying hens, 55 wk of age, were used in the 6-wk feeding trial. Experimental diets were consisted of basal diet (CON), 2.5% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG1) and 5.0% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG2). Birds were randomly allotted to 18 replicate pens. There were 6 replicates per treatment, and 12 laying hens per replicate. Through the 6-wk feeding trial, egg production was significantly increased in WG1 and WG2 treatments compared to CON (P<0.05). Egg weight was significantly higher in WG2 than CON (P<0.05). WG1 resulted higher yolk color than CON (P<0.05). Albumen height and Haugh unit were significantly improve in WG1 compared to WG2 (P<0.05). Red blood cell was significantly lower in WG2 than CON (P<0.05). LDL-cholesterol was significantly decreased in CON compared to WG2 (P<0.05). In conclusion, fermented wild-ginseng culture by-product could improve egg production and egg weight in laying hens.

• Food Science and Preservation
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• v.17 no.4
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• pp.555-562
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• 2010

To evaluate the effect of red ginseng on kimchi (Korean pickled cabbage) fermentation, baechu kimchi was prepared after supplementation with ginseng extract. The quality characteristics of kimchi prepared with this extract at 0, 0.5, 1, 3 and 5% (all w/w) were investigated during 4 days of fermentation at $20^{\circ}C$. The pH values in samples with ginseng extract were higher than that of the control, and total acidity levels were lower. The lightness (L value) of the control sample was lower than that of kimchi fermented with red ginseng extract. Redness (a value) of supplemented kimchi was higher than that of the control, whereas the yellowness (b value) of kimchi treated with 5% (w/w) extract was higher than that of all other samples. The control sample had the highest b value after 4 days of fermentation. The hardness of all samples fermented with ginseng extract was higher than that of the control. The levels of total viable microbes, and those of lactic acid bacteria and yeast, were remarkably reduced in the presence of ginseng extract. However, the high concentrations of ginseng (3% and 5%, both w/w) reduced acceptability in terms of color, taste, texture, and overall attractiveness. We thus conclude that 0.5-1% (w/w) ginseng extract might be appropriate for supplementation of kimchi.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.367-372
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• 2012

Antioxidant and anti-hyperglycemic activities of fermented red ginseng added with 5 kinds of medicinal herbs (FRGM) were investigated in vitro. Total polyphenol and total flavonoid contents in FRGM extracts were $22.41{\pm}3.51$ and $16.80{\pm}4.22{\mu}g/mg$, respectively. FRGM extracts were capable of directly scavenging DPPH free radicals ($RC_{50}=95.57{\pm}7.40{\mu}g/mL$), and then showed higher inhibitory activities for ${\alpha}$-glucosidase. This study was also conducted to evaluate the effects of FRGM extracts in streptozotocin (STZ)-induced diabetic (DM) rats. The activities with regards to serum aspartate aminotransferase and alanine aminotransferase were significantly decreased by FRGM extracts compared to those from the STZ group. The hepatic glutathione content depleted by STZ was significantly increased by FRGM extracts, but elevation of lipid peroxide content induced by STZ was significantly decreased by FRGM extracts. The decreased activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase after STZ-treatment were increased through the treatment of FRGM extracts. These results indicated that fermented red ginseng added with medicinal herbs can protect against STZ-induced diabetic rats through its antioxidant properties.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.943-951
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• 2022

In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg₃(S) and Rg₅ increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.