Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-12 DOI:10.1007/s10068-024-01734-6

Robie Vasquez, Ji Hoon Song, Young-Seo Park, Hyun-Dong Paik, Dae-Kyung Kang

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Abstract

Ginseng (Panax) is a perennial herb with medicinal properties found in Asia and North America. Ginseng extracts contain several compounds, such as ginsenosides, which have therapeutic properties and have been extensively studied. Because of their deglycosylated nature, minor ginsenosides exhibit more potent bioactive properties than their parent ginsenosides. However, untreated ginseng extracts contain low levels of bioactive minor ginsenosides. Thus, converting major ginsenosides to minor ginsenosides using various methods, including microbial bioconversion, is required. Probiotic bacteria such as lactic acid bacteria and bifidobacteria are safe and excellent agents for bioconverting ginsenosides. Numerous studies have demonstrated the application of probiotic bacteria to produce minor ginsenosides; however, a comprehensive discussion focusing on using probiotics in ginsenoside bioconversion has been lacking. Therefore, this review investigates the application of probiotic bacteria to produce minor ginsenosides. Moreover, improving the health-promoting properties of ginseng with the help of probiotics is also reviewed.

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益生菌在人参皂苷生物转化和增强其保健作用中的应用综述

人参是一种多年生草本植物，产于亚洲和北美。人参提取物含有几种化合物，如人参皂苷，具有治疗特性，已被广泛研究。由于它们的去糖基化性质，少量人参皂苷比它们的母体人参皂苷表现出更强的生物活性。然而，未经处理的人参提取物含有低水平的生物活性微量人参皂苷。因此，需要使用各种方法，包括微生物生物转化，将主要人参皂苷转化为次要人参皂苷。乳酸菌、双歧杆菌等益生菌是安全、优良的人参皂苷生物转化制剂。大量研究表明，益生菌可用于生产少量人参皂苷；然而，关于益生菌在人参皂苷生物转化中的应用还缺乏全面的研究。因此，本文对益生菌在人参皂苷生产中的应用进行了研究。此外，还对利用益生菌提高人参的保健性能进行了综述。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.