Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology
The primary active components of plant ginseng are saponins, and rare saponins play a specific antitumor action. In this study, Lactobacillus that can efficiently transform rare saponins were screened as fermentation strains of ginseng enzymes. The fermentation process was optimized to investigate t...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/5686929 |
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| Summary: | The primary active components of plant ginseng are saponins, and rare saponins play a specific antitumor action. In this study, Lactobacillus that can efficiently transform rare saponins were screened as fermentation strains of ginseng enzymes. The fermentation process was optimized to investigate the changes in various biochemical indicators and antioxidant activities of the enzymes before and after fermentation. The results showed that Lactiplantibacillus plantarum had the highest conversion efficiency for diol saponins, among which the content of rare ginsenoside-CK increased by 256%. The optimum optimizing method was a 1 : 1 : 10 ratio of ginseng extract/concentrated apple juice/water, fermentation time of 16 days, initial pH of 6.0, fermentation temperature of 37°C, and sterilization amount of 1.0%. The contents of rare ginsenoside-Rh1, ginsenoside-F2, ginsenoside-Rg3, and ginsenoside-CK increased by 18.48%, 135.73%, 343.03%, and 441.80%, respectively, and the process was stable and controllable. After fermentation, the scavenging rates for hydroxyl radical, DPPH radical, and superoxide anion radical were increased by more than 9%, and new organic acids were produced. In general, this study established an efficient, stable, and controllable ginseng fermentation process to improve the rare saponin content and biological activity of ginseng enzymes, which can provide new ideas for traditional Chinese medicine and medicinal health food in China. |
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| ISSN: | 1745-4557 |