Changes of ginsenoside content by mushroom mycelial fermentation in red ginseng extract

Song Hwan Bae, Hyun Sun Lee, Mi Ryung Kim, Sun Young Kim, Jin Man Kim, Hyung Joo Suh

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

To obtain microorganisms for the microbial conversion of ginsenosides in red ginseng extract (RGE), mushroom mycelia were used for the fermentation of RGE. After fermentation, total sugar contents and polyohenol contents of the RGEs fermented with various mushrooms were not a significant increase between RGE and the ferments. But uronic acid content was relatively higher in the fermented RGEs cultured with Lentus edodes (2155.6 μg/mL), Phelllinus linteus (1690.9 μg/mL) and Inonotus obliquus 26137 and 26147 (1549.5 and 1670.7 μg/mL) compared to the RGE (1307.1 μg/mL). The RGEs fermented by Ph. linteus, Cordyceps militaris, and Grifola frondosa showed particularly high levels of total ginsenosides (20018.1, 17501.6, and 16267.0 μg/mL, respectively). The ferments with C. militaris (6974.2 μg/mL), Ph. linteus (9109.2 μg/mL), and G. frondosa (7023.0 μg/mL) also showed high levels of metabolites (sum of compound K, Rh1, Rg5, Rk1, Rg3, and Rg2) compared to RGE (3615.9 μg/mL). Among four different RGE concentrations examined, a 20 brix concentration of RGE was favorable for the fermentation of Ph. linteus. Maximum biotransformation of ginsneoside metabolites (9395.5 μg/mL) was obtained after 5 days fermentation with Ph. linteus. Maximum mycelial growth of 2.6 mg/mL was achieved at 9 days, in which growth was not significantly different during 5 to 9 days fermentation. During fermentation of RGE by Ph. linteus in a 7 L fermenter, Rg3, Rg5, and Rk1 contents showed maximum concentrations after 5 days similar to flask fermentation. These results confirm that fermentation with Ph. linteus is very useful for preparing minor ginsenoside metabolites while being safe for foods.

Original languageEnglish
Pages (from-to)235-242
Number of pages8
JournalJournal of Ginseng Research
Volume35
Issue number2
DOIs
Publication statusPublished - 2011 Jun 1

Fingerprint

Ginsenosides
Panax
Agaricales
mushrooms
Fermentation
fermentation
extracts
Grifola
Metabolites
Cordyceps militaris
Grifola frondosa
Cordyceps
metabolites
Inonotus obliquus
Fermenters
Uronic Acids
uronic acids
ginsenosides
fermenters
Mycelium

Keywords

  • Fermented red ginseng
  • Ginsenoside metabolites
  • Mushroom mycelia
  • Phelllinus linteus
  • Red ginseng extract

ASJC Scopus subject areas

  • Biotechnology
  • Plant Science
  • Complementary and alternative medicine
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)

Cite this

Changes of ginsenoside content by mushroom mycelial fermentation in red ginseng extract. / Bae, Song Hwan; Lee, Hyun Sun; Kim, Mi Ryung; Kim, Sun Young; Kim, Jin Man; Suh, Hyung Joo.

In: Journal of Ginseng Research, Vol. 35, No. 2, 01.06.2011, p. 235-242.

Research output: Contribution to journalArticle

Bae, Song Hwan ; Lee, Hyun Sun ; Kim, Mi Ryung ; Kim, Sun Young ; Kim, Jin Man ; Suh, Hyung Joo. / Changes of ginsenoside content by mushroom mycelial fermentation in red ginseng extract. In: Journal of Ginseng Research. 2011 ; Vol. 35, No. 2. pp. 235-242.
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