Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militaris

Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho and Jae-Suk Choi
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Young Suk Kim: Glucan Corp., Jinju-si, Republic of Korea
Jong Min Lim: Glucan Corp., Jinju-si, Republic of Korea
Bon-Hwa Ku: Glucan Corp., Jinju-si, Republic of Korea
Hyung-Rae Cho: Glucan Corp., Jinju-si, Republic of Korea
Jae-Suk Choi: Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, Busan, Republic of Korea

Czech Journal of Food Sciences, 2021, vol. 39, issue 6, 487-492

Abstract: We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg-1 of cordycepin after 50 days of fermentation. In conclusion, red ginseng fermented by C. militaris could be used as natural herbal medicine or dietary supplement with several health-beneficial effects.

Keywords: steamed and dried root of Panax ginseng; Cordyceps spp.; natural herbal medicine; health-beneficial activities (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:149-2020-cjfs

DOI: 10.17221/149/2020-CJFS

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