Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review
Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure–activity relationship of ginseng bioactive compounds and a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/14/2473 |
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| author | Juan Bai Zixian Zhu Wei Luo Miran Jang Beibei Pan Ying Zhu Jiayan Zhang Yansheng Zhao Xiang Xiao |
| author_facet | Juan Bai Zixian Zhu Wei Luo Miran Jang Beibei Pan Ying Zhu Jiayan Zhang Yansheng Zhao Xiang Xiao |
| author_sort | Juan Bai |
| collection | DOAJ |
| description | Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure–activity relationship of ginseng bioactive compounds and advances in its application. Bibliometric analysis indicates that <i>Panax</i> species (<i>Panax ginseng</i>, <i>Panax notoginseng</i>) are primarily fermented using lactic acid bacteria and <i>Aspergillus</i> spp., with research predominantly focused on conversion efficiency to rare ginsenosides (Compound K, Rg3, and Rh2). Specifically, this review details the biotransformation pathways of these rare ginsenosides and the resultant bioactivity enhancements. Additionally, it summarizes the effects of other microorganisms, such as fungal fruiting bodies, on additional ginseng constituents like polysaccharides and polyphenols. Microbial fermentation has been successfully implemented in functional products, including ginseng vinegar, wine, and fermented milk. This review subsequently examines these applications, emphasizing fermentation’s potential to enhance product functionality. However, challenges remain in strain screening, process standardization, and analysis of multi-component synergistic mechanisms. In summary, this review synthesizes recent advancements in understanding the mechanisms of microbial fermentation on ginseng and its translational applications in functional foods and pharmaceuticals. |
| format | Article |
| id | doaj-art-183b0cc8e3a14f619f679979735eaae2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-183b0cc8e3a14f619f679979735eaae22025-08-20T03:35:28ZengMDPI AGFoods2304-81582025-07-011414247310.3390/foods14142473Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A ReviewJuan Bai0Zixian Zhu1Wei Luo2Miran Jang3Beibei Pan4Ying Zhu5Jiayan Zhang6Yansheng Zhao7Xiang Xiao8School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaDepartment of Institute of Digital Anti-Aging Healthcare, Inje University, Gimhae 50834, Republic of KoreaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaMicrobial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure–activity relationship of ginseng bioactive compounds and advances in its application. Bibliometric analysis indicates that <i>Panax</i> species (<i>Panax ginseng</i>, <i>Panax notoginseng</i>) are primarily fermented using lactic acid bacteria and <i>Aspergillus</i> spp., with research predominantly focused on conversion efficiency to rare ginsenosides (Compound K, Rg3, and Rh2). Specifically, this review details the biotransformation pathways of these rare ginsenosides and the resultant bioactivity enhancements. Additionally, it summarizes the effects of other microorganisms, such as fungal fruiting bodies, on additional ginseng constituents like polysaccharides and polyphenols. Microbial fermentation has been successfully implemented in functional products, including ginseng vinegar, wine, and fermented milk. This review subsequently examines these applications, emphasizing fermentation’s potential to enhance product functionality. However, challenges remain in strain screening, process standardization, and analysis of multi-component synergistic mechanisms. In summary, this review synthesizes recent advancements in understanding the mechanisms of microbial fermentation on ginseng and its translational applications in functional foods and pharmaceuticals.https://www.mdpi.com/2304-8158/14/14/2473biotransformationfermentationfermented productsginsengstructure–activity relationship |
| spellingShingle | Juan Bai Zixian Zhu Wei Luo Miran Jang Beibei Pan Ying Zhu Jiayan Zhang Yansheng Zhao Xiang Xiao Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review Foods biotransformation fermentation fermented products ginseng structure–activity relationship |
| title | Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review |
| title_full | Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review |
| title_fullStr | Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review |
| title_full_unstemmed | Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review |
| title_short | Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review |
| title_sort | microbial fermentation affects the structure activity relationship of bioactive compounds in ginseng and its applications in fermentation products a review |
| topic | biotransformation fermentation fermented products ginseng structure–activity relationship |
| url | https://www.mdpi.com/2304-8158/14/14/2473 |
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