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Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products

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Abstract

Ginseng and red ginseng are popular as functional foods in Asian countries such as Korea, Japan, and China. They possess various pharmacologic effects, including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, and anti-viral activities. Ginsenosides are a class of pharmacologically active components in ginseng and red ginseng. Major ginsenosides are converted to minor ginsenosides, which have better bioavailability and cellular uptake, by microorganisms and enzymes. Studies have shown that ginseng and red ginseng can affect the physicochemical and sensory properties, ginsenosides content, and functional properties of dairy products. In addition, lactic acid bacteria in dairy products can convert into minor ginsenosides and ginseng and red ginseng improve functionality of products. This review will discuss the characteristics of ginseng and red ginseng, and their bioconversion, functionality, and application in dairy products.

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Acknowledgements

This research was supported by High Value added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs (314073-03) and the Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2009-0093824).

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  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea

    Jieun Jung, Na-Kyoung Lee & Hyun-Dong Paik

  2. Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, Korea

    Hyun-Dong Paik

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  1. Jieun Jung
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Jung, J., Lee, NK. & Paik, HD. Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products. Food Sci Biotechnol 26, 1155–1168 (2017). https://doi.org/10.1007/s10068-017-0159-2

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