Effect of Fermented Red Ginseng Concentrate Intake on Stool Characteristic, Biochemical Parameters, and Gut Microbiota in Elderly Korean Women

Abstract

Fermented red ginseng (FRG) has been used as a general stimulant and herbal medicine for health promotion in Asia for thousands of years. Few studies have investigated the effects of FRG containing prebiotics on the gut microbiota. Here, 29 Korean women aged ≥ 50 years were administered FRG for three weeks to determine its effect on stool characteristics, biochemical parameters, and gut microbiome. Gut microbial DNA was subjected to 16S rRNA V3–V4 region sequencing to assess microbial distribution in different stages. Additionally, the stool consistency, frequency of bowel movements, and biochemical parameters of blood were evaluated. We found that FRG intake improved stool consistency and increased the frequency of bowel movements compared to before intake. Biochemical parameters such as glucose, triglyceride, cholesterol, low-density lipoprotein cholesterol, creatinine, alkaline phosphatase, and lactate dehydrogenase decreased and high-density lipoprotein cholesterol increased with FRG intake. Gut microbiome analysis revealed 20 specific bacteria after three weeks of FRG intake. Additionally, 16 pathways correlated with the 20 specific bacteria were enhanced after red ginseng intake. In conclusion, FRG promoted health in elderly women by lowering blood glucose levels and improving bowel movement frequency. The increase in bacteria observed with FRG ingestion supports these findings.

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“…Additionally, research on elderly Korean women showed that the consumption of fermented red ginseng (RG) modified 20 distinct bacterial species, thereby enhancing overall wellbeing via its impact on defecation, biochemical parameters, and metabolism ( Lee et al, 2022 ). Eun et al (2023) found that the addition of WERG and its subsequent microbial conversion via the fermentation of RG resulted in alterations in the composition of the GM, exhibiting characteristics of both RG and fermented RG, which were linked to an improved obesity phenotype and glucose balance.…”

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“…Fermented red ginseng (fRG) undergoes processing that alters its chemical composition, potentially augmenting the concentration of active compounds and yielding novel bioactive metabolites ( 96 ) ( 97 ). In contrast to conventional red ginseng (RG), fRG exhibits enhanced pharmacological properties, offering promising prospects for augmenting immune function, enhancing energy levels, ameliorating cognitive function, and fostering overall health and well-being.…”