Ginsenosides and Polysaccharides from Ginseng Co-Fermented with Multi-Enzyme-Coupling Probiotics Improve In Vivo Immunomodulatory Effects

• Published in: Nutrients Vol. 15; no. 11; p. 2434
• Main Authors: Bai, Shaowei, Zhang, Guangyun, Han, Yaqin, Ma, Jianwei, Bai, Bing, Gao, Jingjie, Zhang, Zuoming
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 23.05.2023; MDPI
• Subjects: Cyclophosphamide; enzyme; Enzymes; Fermentation; Ginseng; Ginsenosides; Health aspects; Homeostasis; Immune response; Immune system; Immunomodulation; Immunomodulators; Immunosuppression; Immunotherapy; intestinal flora; Intestinal microflora; Laboratory animals; Microbiota (Symbiotic organisms); Panax ginseng; Polysaccharides; Probiotics; Proteins; Saccharides; Sulfuric acid; China; enzyme; immunosuppression; ginseng; intestinal flora; probiotics
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu15112434

The active components of ginseng, such as ginsenosides and polysaccharides, have high therapeutic value in treating cancer, decreasing obesity, and enhancing immunity. However, simple primary ginseng treatment cannot maximize this medicinal potential. Therefore, in this study, was co-fermented with multi-enzyme-coupling probiotics to obtain a fermentation broth with higher levels of ginsenosides, polysaccharides, and probiotics. When compared to other treatment methods for cyclophosphamide-induced immunosuppression in mice, the results reveal that the fermentation broth treated with multi-enzyme-coupling probiotics could significantly improve the immune function of immunosuppressive mice and restore intestinal flora stability. Overall, this processing method will provide a novel strategy for promoting the application of ginseng and the relief of immunosuppression.