Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products

Abstract

Ginseng and red ginseng are popular as functional foods in Asian countries such as Korea, Japan, and China. They possess various pharmacologic effects, including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, and anti-viral activities. Ginsenosides are a class of pharmacologically active components in ginseng and red ginseng. Major ginsenosides are converted to minor ginsenosides, which have better bioavailability and cellular uptake, by microorganisms and enzymes. Studies have shown that ginseng and red ginseng can affect the physicochemical and sensory properties, ginsenosides content, and functional properties of dairy products. In addition, lactic acid bacteria in dairy products can convert into minor ginsenosides and ginseng and red ginseng improve functionality of products. This review will discuss the characteristics of ginseng and red ginseng, and their bioconversion, functionality, and application in dairy products.

Diversity of Ginsenoside Profiles Produced by Various Processing Technologies

“…Microorganisms produce various enzymes, including β-glucosidase, β-glycosidase, β-galactosidase, and l -arabinofuranosidase, which may transform ginsenosides by cleaving the sugar moieties at C–3, C–6, and/or C–20. The transformation pathways for microbial fermentation [ 7 , 62 , 110 ] were as follows: Rb1→Rd→F2→CK; Rb1→Rd→Rg3→Rh2; Rb1, Rb2, Rc→Rd; Rc→Mc→CK; Rb2→compound O→compound Y→CK; Re→Rg2, Rh1; Re→Rg1→Rh1; and Rf→Rh1.…”

“…The PPT type consists of an aglycone with a dammarane skeleton and sugar moieties attached to the α-OH at C–6 and/or β-OH at C–20. The oleanane group consists of OA and OT types: The OA type consists of a pentacyclic structure with an aglycone oleanolic acid such as ginsenoside Ro; the OT has an epoxy ring at C–20, and includes majonoside R2 and the pseudoginsenoside F11 (p-F11) [ 7 ]. Moreover, the substituents within the C17 side chains often undergo oxidation, reduction, cyclization, and epimerization, contributing additional diversity in ginsenoside chemical structure [ 8 , 9 ].…”

Dosage‐related beneficial and deleterious effects of ginsenoside Rb1 on mouse oocyte maturation and fertilization and fetal development

“…Importantly, consumption of ginseng during pregnancy has been shown to increase the risk of adverse fetal outcomes . In addition, minor side effects of ginseng have been documented, including vaginal bleeding, swelling, diarrhea, breast tenderness, dizziness, tachycardia, insomnia, and headaches . Analysis of the composition of ginseng has disclosed GRb1 as one of the major ginsenoside components, leading to the hypothesis that the adverse side effects are attributable, at least in part, to this saponin compound .…”

효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성

“…Ginsenosides are a class of pharmacologically active components in ginseng. Major ginsenosides are converted to minor ginsenosides with better bioavailabilty and cellular uptake by steaming to manufacture red ginseng and by treating with microorganisms and enzymes (Park et al, 2010;Jung et al, 2017).…”

“…Consuming yogurt with fruits, vegetables, whole grains, and herbs would assist in increasing intake of nutrients, prebiotics, antioxidants, phytochemicals and dietary fiber and has protective effects against specific diet-related diseases such as diabetes (Fernandez and Marette, 2017). Yogurt supplemented with various products of ginseng and red ginseng has been evaluated for its physicochemical, microbial, and sensory properties by many research groups mainly in Korea (Jung et al, 2017). The research papers showed that addition of ginseng and red ginseng to yogurt base stimulated growth of lactic acid bacteria and enhanced acid production during fermentation and viability of the bacteria during storage of yogurt (Lee and Paek, 2003;Kim and Han, 2005; Bae and Nam, 2006;Kim et al, 2008;Cimo et al, 2013;Hekmat et al, 2013;Jung et al, 2016;Jang et al, 2018).…”