Biotransformation of ginsenoside Rd in the ginseng extraction residue by fermentation with lingzhi (Ganoderma lucidum) |
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Authors: | Bo Yang Hsu Ting Jang Lu Chia Hui Chen Shing Jung Wang Lucy Sun Hwang |
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Affiliation: | 1. Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 106, Taiwan;2. Department of Food and Beverage Management, University of Kang Ning, NO. 188, Sec. 5, Anzhong Road, Tainan, 709, Taiwan;3. Standard Foods Corporation, 37, Lung Ting, Shi Hai Tsun, Ta Yuan Hsiang, Tao Yuan Hsien 337, Taiwan |
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Abstract: | 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 30 days 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. |
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Keywords: | Biotransformation Ganoderma lucidum Ginseng Ginsenoside Lingzhi |
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