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The bioavailability of red ginseng extract fermented by Phellinus linteus
Jae Sik Ryu1, Hyun Jung Lee, Song Hwan Bae
1Department of Food Science and Nutrition, Dankook University, Yongin 448-701, Korea.
Journal of Ginseng Research
|May 30, 2013
Summary
Fermented red ginseng by Phellinus linteus (FRG) shows improved bioavailability and higher antioxidant activity compared to non-fermented red ginseng (NFRG). This enhanced bioavailability is attributed to increased ginsenoside metabolites, facilitating better absorption.
Area of Science:
- Pharmacology and Pharmacognosy
- Biotechnology
- Natural Product Chemistry
Background:
- Ginsenosides are key active compounds in ginseng, but their bioavailability is often limited.
- Fermentation is a potential strategy to enhance the therapeutic properties of medicinal herbs.
- Phellinus linteus fermentation of red ginseng may alter its chemical composition and biological activity.
Purpose of the Study:
- To investigate the bioavailability and physiological activity of fermented red ginseng by Phellinus linteus (FRG).
- To compare the polyphenol content, antioxidant activities, and ginsenoside metabolite profiles of FRG with non-fermented red ginseng (NFRG).
- To evaluate the skin and intestinal permeability of FRG to assess its absorption potential.
Main Methods:
- Fermentation of red ginseng using Phellinus linteus.
- Quantification of total polyphenols and antioxidant activities (DPPH, ABTS, FRAP assays).
- High-Performance Liquid Chromatography (HPLC) analysis for ginsenoside and metabolite profiling.
- In vitro skin permeability studies using Franz diffusion cells.
- In vivo intestinal permeability assessment using a rat everted intestinal sac model.
Main Results:
- FRG exhibited significantly higher polyphenol content and antioxidant activities compared to NFRG.
- HPLC analysis revealed a higher concentration of ginsenoside metabolites (Rg3, Rg5, Rk1, compound K, Rh1, F2, Rg2) in FRG.
- FRG demonstrated significantly enhanced skin permeability and intestinal transport compared to NFRG.
- Total ginsenoside content was higher in FRG, with a substantial increase in absorbable metabolites.
Conclusions:
- Fermentation of red ginseng by Phellinus linteus significantly enhances its bioavailability.
- The increased bioavailability of FRG is likely due to the transformation of ginsenosides into more absorbable metabolites during fermentation.
- FRG possesses superior physiological activity and absorption potential compared to NFRG, suggesting its potential as a more effective ginseng-derived supplement.
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