Biotransformation of ginsenoside Rd in the ginseng extraction residue by fermentation with lingzhi (Ganoderma lucidum)

• Published in: Food chemistry Vol. 141; no. 4; pp. 4186 - 4193
• Main Authors: Hsu, Bo Yang, Lu, Ting Jang, Chen, Chia Hui, Wang, Shing Jung, Hwang, Lucy Sun
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.12.2013; Elsevier
• Subjects: Biological and medical sciences; Biotransformation; Fermentation; Ganoderma lucidum; General pharmacology; Ginseng; Ginsenoside; Ginsenosides - metabolism; Lingzhi; Medical sciences; Panax - metabolism; Panax - microbiology; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Reishi - metabolism; Lingzhi; Ganoderma lucidum; Ginseng; Biotransformation; Ginsenoside; Fermentation; Panax ginseng; Basidiomycota; Medicinal plant; Fungi; Residue; Dicotyledones; Angiospermae; Plant origin; Spermatophyta; Extraction; Araliaceae; Ganoderma
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.06.134

•The major product Rd possesses higher bioactivities and bioavailability than Rb1.•This study can solve the waste problem of ginseng extraction residue.•A new functional food ingredient was developed.•It is the first report on applying lingzhi (G. lucidum) to transform ginsenosides from AmR. Ginseng and lingzhi (Ganoderma lucidum) both are valuable traditional Chinese medicines and have been extensively utilised in functional foods and traditional medicines in many Asian countries. However, massive quantity of ginseng residue is produced after extraction of ginseng which still contains a lot of bioactive compounds such as ginsenosides. The goal of this study was to reuse the American ginseng extraction residue as the fermentation medium of G. lucidum to produce bioactive ginsenoside enriched biotransformation products. The changes of ginsenosides in the fermentation products were analysed during fermentation. Our results showed that after 30days of fermentation, ginsenoside Rg1, Rd, and compound K (CK) significantly increased, especially Rd, while other ginsenosides (Re, Rb1 and Rc) decreased during fermentation. Ginsenoside Rd is the major ginsenoside in the final fermentation product. Furthermore, the biotransformation of ginsenosides was the major reaction in this fermentation process.