Bioconversion of Ginsenosides in the American Ginseng (西洋參 Xī Yáng Shēn) Extraction Residue by Fermentation with Lingzhi (靈芝 Líng Zhī, Ganoderma Lucidum)

Abstract

Ginseng (人参 Rén Shēn) has been widely employed in functional foods and traditional medicines in many Asian countries. Owing to the high consumer demand of ginseng products, a large amount of ginseng residue is generated after extraction of ginseng. However, the ginseng residue still contains many bioactive compounds such as ginsenosides. The objective of this research was to convert ginsenosides in American ginseng (西洋參 Xī Yáng Shēn) extraction residue (AmR) by fermentation with lingzhi (靈芝 Líng Zhī, Ganoderma lucidum) and the fermentation products will be used for further hypoglycemic activity research. Thus, this study was primarily focused on the ginsenosides that have been reported to possess hypoglycemic activity. In this study, the changes in seven ginsenoside [Rg1, Re, Rb1, Rc, Rg3(S), compound K (CK), and Rh2(S)] in the products as affected by fermentation were investigated. Our results showed that the levels of ginsenosides, namely, Rg1, Rg3(S), and CK increased, while the other ginsenosides (Re, Rb1, and Rc) decreased during the fermentation process.