Fermentative transformation of ginsenosides by a combination of probiotic Lactobacillus helveticus and Pediococcus pentosaceus

프로바이틱스 Lactobacillus helveticus와 Pediococcus pentosaceus의 조합에 의한 진세노사이드의 발효적 형질전환

  • Palaniyandi, Sasikumar Arunachalam (Department of Biotechnology, Mepco Schlenk Engineering College, Mepco Nagar, Mepco Engineering College) ;
  • Le, Bao (Department of Biotechnology, Chonnam National University) ;
  • Kim, Jin-Man (Department of Biotechnology, Chonnam National University) ;
  • Yang, Seung Hwan (Department of Biotechnology, Chonnam National University)
  • ;
  • ;
  • 김진만 (전남대학교 공학대학 생명산업공학과) ;
  • 양승환 (전남대학교 공학대학 생명산업공학과)
  • Received : 2018.07.23
  • Accepted : 2018.10.10
  • Published : 2018.12.31


Ginseng are native traditional herbs, which exhibit excellent pharmacological activities. Probiotic Lactobacillus helveticus KII13 and Pediococcus pentosaceus strain KID7 were used for ginsenoside transformation by fermenting crude ginseng extract to enhance minor gisenoside content. Thin-layer chromatography (TLC) analysis of fermented ginseng extract showed that the minor ginsenosides Rg3, Rh1, and Rh2 were main products after 5 days of fermentation. HPLC analysis was performed to quantify the major and minor ginsenosides. The Rg3 peak appeared on the 3rd day while the appearance of Rh2 peak and Rh1 peak were observed on the 5th day. The co-culture of L. helveticus KII13 and P. pentosaceus KID7 converted major ginsenosides (Rb1 and Rg1) into minor ginsenosides (Rg3, Rh2, and Rh1).

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Fig. 1. TLC analysis of the fermented ginseng extract.

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Fig. 2. Time course HPLC analysis of the composition of major and minor ginsenoside in ginseng extract fermented by the probiotic strains combination.

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Fig. 3. Schematic representation of the possible hydrolytic pathway of ginsenoside Rg3, Rh2, and Rh1 production from Rb1 and Rg1.


Supported by : Chonnam National University


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