So Yeon Jeon , Jihoon Lee , Ji-Hyeon Jeon , Juyoung Kim , Yeon-Ju Baek , Min-Koo Choi , Soohyun Sung , Jong Won Kim , Sanghyun Lim , Im-Sook Song
{"title":"益生菌混合物对去糖基化人参皂苷生物转化和生物利用度的影响","authors":"So Yeon Jeon , Jihoon Lee , Ji-Hyeon Jeon , Juyoung Kim , Yeon-Ju Baek , Min-Koo Choi , Soohyun Sung , Jong Won Kim , Sanghyun Lim , Im-Sook Song","doi":"10.1016/j.jff.2025.107015","DOIUrl":null,"url":null,"abstract":"<div><div>We aimed to investigate the effects of a probiotic mixture comprising <em>Lactiplantibacillus plantarum, Bifidobacterium breve</em>, <em>Bifidobacterium animal</em> subsp. <em>lactis</em>, and <em>Bifidobacterium longum</em> on ginsenoside biotransformation using ginsenoside Rb1 and red ginseng extract. Orally administered Rb1 was metabolized into five deglycosylated ginsenosides and absorbed in the murine gut. Plasma Compound K and protopanaxadiol increased significantly by probiotic mixture and decreased by amoxicillin, without significant change in Rb1 and Rd. This suggest that biotransformation of Compound K and protopanaxadiol are probiotic mixture-susceptible. Incubation of red ginseng extract with probiotic mixture also altered the ginsenoside profile: monoglycosylated ginsenosides and aglycones such as Compound K, protopanaxadiol, and Rh1 increased after 24 h. Their plasma concentrations reflected the altered ginsenoside biotransformation process in the gut by the intervention of probiotic mixture. In conclusion, microbiome activation via probiotic mixture supplementation enhance the systemic availability of mono-glycosylated ginsenoside and aglycone and, consequently, may improve therapeutic efficacy of red ginseng extract.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"133 ","pages":"Article 107015"},"PeriodicalIF":4.0000,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of a probiotic mixture on the biotransformation and bioavailability of deglycosylated ginsenosides\",\"authors\":\"So Yeon Jeon , Jihoon Lee , Ji-Hyeon Jeon , Juyoung Kim , Yeon-Ju Baek , Min-Koo Choi , Soohyun Sung , Jong Won Kim , Sanghyun Lim , Im-Sook Song\",\"doi\":\"10.1016/j.jff.2025.107015\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>We aimed to investigate the effects of a probiotic mixture comprising <em>Lactiplantibacillus plantarum, Bifidobacterium breve</em>, <em>Bifidobacterium animal</em> subsp. <em>lactis</em>, and <em>Bifidobacterium longum</em> on ginsenoside biotransformation using ginsenoside Rb1 and red ginseng extract. Orally administered Rb1 was metabolized into five deglycosylated ginsenosides and absorbed in the murine gut. Plasma Compound K and protopanaxadiol increased significantly by probiotic mixture and decreased by amoxicillin, without significant change in Rb1 and Rd. This suggest that biotransformation of Compound K and protopanaxadiol are probiotic mixture-susceptible. Incubation of red ginseng extract with probiotic mixture also altered the ginsenoside profile: monoglycosylated ginsenosides and aglycones such as Compound K, protopanaxadiol, and Rh1 increased after 24 h. Their plasma concentrations reflected the altered ginsenoside biotransformation process in the gut by the intervention of probiotic mixture. In conclusion, microbiome activation via probiotic mixture supplementation enhance the systemic availability of mono-glycosylated ginsenoside and aglycone and, consequently, may improve therapeutic efficacy of red ginseng extract.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"133 \",\"pages\":\"Article 107015\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2025-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464625003573\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464625003573","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of a probiotic mixture on the biotransformation and bioavailability of deglycosylated ginsenosides
We aimed to investigate the effects of a probiotic mixture comprising Lactiplantibacillus plantarum, Bifidobacterium breve, Bifidobacterium animal subsp. lactis, and Bifidobacterium longum on ginsenoside biotransformation using ginsenoside Rb1 and red ginseng extract. Orally administered Rb1 was metabolized into five deglycosylated ginsenosides and absorbed in the murine gut. Plasma Compound K and protopanaxadiol increased significantly by probiotic mixture and decreased by amoxicillin, without significant change in Rb1 and Rd. This suggest that biotransformation of Compound K and protopanaxadiol are probiotic mixture-susceptible. Incubation of red ginseng extract with probiotic mixture also altered the ginsenoside profile: monoglycosylated ginsenosides and aglycones such as Compound K, protopanaxadiol, and Rh1 increased after 24 h. Their plasma concentrations reflected the altered ginsenoside biotransformation process in the gut by the intervention of probiotic mixture. In conclusion, microbiome activation via probiotic mixture supplementation enhance the systemic availability of mono-glycosylated ginsenoside and aglycone and, consequently, may improve therapeutic efficacy of red ginseng extract.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.