Bai Juan, Zhu Zixian, Luo Wei, Jang Miran, Pan Beibei, Zhu Ying, Zhang Jiayan, Zhao Yansheng, Xiao Xiang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Department of Institute of Digital Anti-Aging Healthcare, Inje University, Gimhae 50834, Republic of Korea.
Foods. 2025 Jul 15;14(14):2473. doi: 10.3390/foods14142473.
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 species (, ) are primarily fermented using lactic acid bacteria and 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.
微生物发酵技术已成为通过改变活性成分分子结构来提高人参功效的关键方法。本文综述了微生物发酵对人参生物活性化合物构效关系的影响及其应用进展。文献计量分析表明，主要使用乳酸菌和假丝酵母属对人参进行发酵，研究主要集中在向稀有皂苷（化合物K、Rg3和Rh2）的转化效率上。具体而言，本综述详细阐述了这些稀有皂苷的生物转化途径以及由此产生的生物活性增强。此外，还总结了其他微生物（如真菌子实体）对人参其他成分（如多糖和多酚）的影响。微生物发酵已成功应用于功能性产品，包括人参醋、人参酒和发酵乳。本综述随后研究了这些应用，强调了发酵增强产品功能的潜力。然而，在菌株筛选、工艺标准化和多组分协同机制分析方面仍存在挑战。总之，本综述综合了近期在理解微生物发酵对人参的作用机制及其在功能性食品和药物中的转化应用方面的进展。
