Biotransformation of ginsenoside Rd in the ginseng extraction residue by fermentation with lingzhi (Ganoderma lucidum)

被引：81

作者：

Hsu, Bo Yang ^{[1
,2
]}

Lu, Ting Jang ^{[1
]}

Chen, Chia Hui ^{[1
]}

Wang, Shing Jung ^{[3
]}

Hwang, Lucy Sun ^{[1
]}

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan

[2] Univ Kang Ning, Dept Food & Beverage Management, Tainan 709, Taiwan

[3] Stand Foods Corp, Ta Yuan Hsiang 337, Tao Yuan Hsien, Taiwan

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 04期

关键词：

Biotransformation; Ganoderma lucidum; Ginseng; Ginsenoside; Lingzhi; PERFORMANCE LIQUID-CHROMATOGRAPHY; TRADITIONAL CHINESE MEDICINE; SOLID-PHASE EXTRACTION; PANAX-QUINQUEFOLIUS-L; AMERICAN-GINSENG; MICROBIAL CONVERSION; MASS-SPECTROMETRY; RED GINSENG; RATS; PHARMACOKINETICS;

D O I：

10.1016/j.foodchem.2013.06.134

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：4186 / 4193

页数：8