Method for obtaining rare ginsenoside through conversion of edible fungi

Abstract

The invention discloses a method for obtaining rare ginsenoside through conversion of edible fungi. The method comprises the following steps: (1) activating an edible fungi strain, inoculating the strain into a liquid culture medium, and carrying out primary culture to obtain a primary culture system; (2) adding the ginseng substrate or the ginseng extract into a nutrient substrate to prepare a ginseng fermentation substrate; (3) adding the primary culture system into a ginseng fermentation substrate for co-culture conversion reaction to obtain fermented ginseng; and (4) drying the fermented ginseng to obtain the ginseng product containing the ginseng rare saponin. The method for preparing the ginseng rare saponin through conversion of the edible fungi can be used for carrying out solid fermentation conversion on ginseng, and has the advantages that conversion is stable, the yield is high, the converted product exists in original ginseng, and the like; therefore, the content of rare ginsenoside in the transformed ginseng is remarkably increased, and the high pharmacological effect can be better achieved.

Description

Technical Field

[0001] This invention belongs to the field of natural products, and in particular relates to a method for obtaining rare ginsenosides by transforming edible fungi. Background Technology

[0002] Ginseng (Latin name: Panax ginseng CAMey.), first recorded in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica), is the dried root of the ginseng plant, belonging to the genus *Panax* in the family Araliaceae. Also known as red ginseng, white ginseng, etc., it is mainly produced in Northeast my country, with Jilin ginseng being the most renowned and commonly called "Jilin ginseng." Wild ginseng is called "mountain ginseng," while artificially cultivated ginseng is called "garden ginseng."

[0003] Traditional Chinese medicine believes that ginseng is sweet and slightly bitter in taste, and warm in nature. It can greatly replenish vital energy, restore pulse and prevent collapse, tonify the spleen and lungs, promote body fluid and nourish blood, and calm the mind and improve intelligence. Modern scientific research has confirmed that ginseng has multiple activities, including enhancing immunity, anti-oxidation, anti-aging, anti-tumor, cardiotonic effects, and improving learning and memory. Ginsenosides, ginseng polysaccharides, amino acids, and volatile oils are the main components of ginseng, among which ginsenosides are the main active ingredients.

[0004] Ginsenosides can be classified into ginsenoside A (ginsenoside diol type) and ginsenoside B (ginsenoside triol type) according to their aglycones.

[0005] There are three types of ginsenosides: A and B (type A and type B), oleanolic acid type (type C), and ginsenosides of different types (types A and B). Type A and B ginsenosides belong to the dammarane-type tetracyclic triterpenoids, while type C ginsenosides belong to the oleanolic acid-type pentacyclic triterpenoids. Based on the aglycone, they can be further divided into 20(S)-ginsenoside diol series, such as ginsenosides Rb1, Rb2, Rc, and Rd; and 20(S)-ginsenoside triol series, such as ginsenosides Rg1, Rg2, and Re. The total saponin content in ginseng root is approximately 5%. Currently, about 60 types of ginsenosides have been isolated. The content of different ginsenosides in ginseng varies. Common saponins such as Rb1 and Rg1 are present in relatively high amounts in ginseng, while rare saponins such as Rh2 and CK are present in very low amounts.

[0006] Currently, the main methods for converting ginsenosides include acid-base hydrolysis, decoction / reflux extraction, enzymatic conversion, and microbial fermentation. Among these, acid-base hydrolysis has been gradually replaced by other methods due to problems such as acid and alkali residues, high pollution levels, and difficulties in subsequent purification. Microbial fermentation not only has advantages such as high selectivity, mild conditions, and environmental friendliness, but it can also convert high-content common saponins into rare saponins, with an increase of 50-2000 times; therefore, microbial fermentation is gradually becoming one of the main methods for obtaining rare ginsenosides. However, microbial fermentation also has limitations such as long strain screening cycles and limitations in process parameters.

[0007] There are issues such as sensitivity to pH, temperature, and substrate ratio. Therefore, it is essential to improve the existing process for obtaining rare ginsenosides using microbial fermentation. Summary of the Invention

[0008] The purpose of this invention is to provide a method for obtaining rare ginsenosides by converting edible fungi.

[0009] To achieve the above objectives, the solution of the present invention is:

[0010] A method for preparing rare ginsenosides from edible fungi includes the following steps:

[0011] (1) After activating the edible fungi strains, they were inoculated into a liquid culture medium for primary culture to obtain a primary culture system;

[0012] (2) Ginseng substrate or ginseng extract is added to a nutrient matrix to prepare ginseng fermentation matrix;

[0013] (3) Add the primary culture system obtained in step (1) to the ginseng fermentation substrate obtained in step (2) for co-culture transformation reaction to obtain a transformation mixture;

[0014] (4) After drying the fermented ginseng obtained in step (3), a ginseng product containing rare ginsenosides can be obtained.

[0015] Preferably, the edible fungus mentioned in step (1) is one of Lactobacillus bulgaricus, Lactobacillus plantarum, or Lactobacillus acidophilus.

[0016] Preferably, the primary culture conditions in step (1) are: temperature 25-32℃, shaking speed 120-180rpm, and culture time 3-7 days.

[0017] Preferably, the ginseng substrate in step (2) is one of ginseng slices, ginseng powder, ginseng root, ginseng tissue culture adventitious root, or ginseng cells; and the ginseng extract is a water extract of ginseng tissue culture adventitious root.

[0018] Preferably, the nutrient matrix in step (2) is composed of one or more of rice flour, wheat bran, soybean skin, soybean flour, corn flour, and malt flour, along with a glucose aqueous solution.

[0019] Preferably, the co-culture transformation conditions in step (3) are: temperature 28-35℃, pH 4.5-6.5, dissolved oxygen 30-70%, and transformation time 24-120 hours.

[0020] Preferably, the drying method described in step (4) is freeze drying or spray drying.

[0021] Preferably, the rare saponins mentioned in step (4) include at least one of Rg1, Re, Rf, Rb1, Rg2(S), Rg2(R), Rb2, Rb3, Rd, Rg3(S), Rg3(R), Rk1, Rg5, Rh2(S), or Rh2(R).

[0022] A rare ginsenoside composition comprising rare ginsenosides obtained by the aforementioned method, specifically comprising: Rg3 10-40wt%, Rh2 15-50wt%, Rf 5-30wt%, with the remainder being other saponin components and pharmaceutically acceptable carriers.

[0023] Preferably, the carrier comprises at least two of microcrystalline cellulose, croscarmellose sodium, magnesium stearate, or silicon dioxide.

[0024] The principle of the method for preparing rare ginsenosides from edible fungi provided by this invention is as follows:

[0025] The method for preparing rare ginseng saponins by converting edible fungi provided in this invention mainly uses Lactobacillus bulgaricus fermentation to efficiently convert the most abundant common saponins in ginseng, such as Rb1 and Re, into highly active rare saponins such as Rg3, CK, and Rh2. Lactobacillus bulgaricus is a type of lactic acid bacteria and one of the commonly used edible fungi, widely used in the fermentation of yogurt and other fermented products. Specifically, in the process of preparing rare ginseng saponin products, the enzymes secreted by Lactobacillus bulgaricus can act on the glycosides linked at the C-3, C-6, and C-20 positions of ginseng saponins, thus converting the high-content common saponins into more active rare saponins.

[0026] The beneficial effects of the method for preparing rare ginsenosides from edible fungi provided by this invention are as follows:

[0027] (1) The method for preparing rare ginsenosides by edible fungi provided by the present invention can transform ginseng through solid fermentation. This method has the advantages of stable transformation, high yield, and the presence of the transformed product in the original ginseng sample. Therefore, the content of rare ginsenosides in the transformed ginseng sample is significantly increased, and it can exert a higher pharmacological effect.

[0028] (2) The method for preparing rare ginseng saponins by edible fungi provided by the present invention uses ultrasound to assist in the preparation of ginseng water extract, which can destroy the cell wall of ginseng cells, promote the release and dissolution of effective components, and thus improve the extraction efficiency of ginseng samples in water.

[0029] (3) The method for preparing rare ginsenosides by converting edible fungi provided by the present invention can ensure the stability of the content of rare ginsenosides in ginseng samples, thereby improving the quality and application effect of the product. Detailed Implementation

[0030] The present invention will be further described in detail below with reference to embodiments. It should also be understood that the following embodiments are only for further illustration of the present invention and should not be construed as limiting the scope of protection of the present invention. The specific mass, reaction time, temperature, process parameters, etc., in the examples are merely examples within a suitable range. Any non-essential improvements and adjustments made by those skilled in the art based on the above description of the present invention are within the scope of protection of the present invention.

[0031] Unless otherwise specified, all reagents used are commercially available and were not further purified before use.

[0032] The cellulase (labeled enzyme activity 10000u / mg), α-rhamnosidase (labeled enzyme activity 50u / mg), pectinase (labeled enzyme activity 50u / mg), and β-glucanase (labeled enzyme activity 851u / mg) used in the embodiments of the invention are all commercially available reagents, which are prepared into solutions by adding water before use.

[0033] The preparation steps of ginseng tissue culture adventitious root water extract A used in the examples are as follows:

[0034] (1) 100g of ginseng tissue culture adventitious roots were washed and dried to obtain 83 clean ginseng tissue culture adventitious roots;

[0035] (2) Place 50g of the clean ginseng tissue culture adventitious root obtained in step (1) into an extraction container and add 300ml of deionized water as a solvent; then, use an ultrasonic generator to generate ultrasonic waves with a frequency of 20kHz and a power of 100W, and perform ultrasonic extraction at room temperature for 30 minutes; during this period, stir the extract regularly to ensure uniform extraction.

[0036] (3) The extract obtained by ultrasonic-assisted extraction in step (2) is filtered and separated through a microfiltration membrane with a pore size of 0.22 μm; then, it is further purified through an ultrafiltration membrane with a pore size of 0.01 μm to obtain a pure ginseng tissue culture adventitious root aqueous extract.

[0037] (4) The purified ginseng tissue culture adventitious root aqueous extract obtained in step (3) is concentrated; then, the concentrated extract is dried into powdered ginseng tissue culture adventitious root aqueous extract A product for later use by spray drying.

[0038] The preparation steps of ginseng tissue culture adventitious root water extract B used in the examples are as follows:

[0039] (1) 200g of ginseng tissue culture adventitious roots were washed and dried to obtain 171g of clean ginseng tissue culture adventitious roots;

[0040] (2) Place 50g of ginseng slices obtained in step (1) into an extraction container and add 300ml of deionized water as a solvent; then, use an ultrasonic generator to generate ultrasonic waves with a frequency of 20kHz and a power of 100W, and perform ultrasonic extraction at room temperature for 30 minutes; during this period, stir the extract regularly to ensure uniform extraction.

[0041] (3) Add 70 ml of neutral protease with a concentration of 25 u / g to the extract obtained by ultrasonic-assisted extraction in step (2) and hydrolyze it at 50°C for 3 h to obtain the hydrolyzed ginseng tissue culture adventitious root water extract.

[0042] (4) The hydrolyzed ginseng tissue culture adventitious root aqueous extract obtained in step (3) is filtered and separated through a microfiltration membrane with a pore size of 0.22 μm; then, it is further purified through an ultrafiltration membrane with a pore size of 0.01 μm to obtain a pure ginseng tissue culture adventitious root aqueous extract.

[0043] (5) The purified ginseng tissue culture adventitious root aqueous extract obtained in step (4) is concentrated to remove excess water. Then, the concentrate is dried into powdered ginseng tissue culture adventitious root aqueous extract product B using a spray drying method for later use.

[0044] The preparation steps for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product C are the same as those for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product B, except that the neutral protease is replaced with cellulase.

[0045] The preparation steps for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product D are the same as those for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product B, except that the neutral protease is replaced with α-rhamnosidase.

[0046] The preparation steps for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product E are the same as those for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product B, except that the neutral protease is replaced with pectinase.

[0047] The preparation steps for ginseng tissue culture adventitious root water extract product F are the same as those for ginseng tissue culture adventitious root water extract product B, except that the neutral protease is replaced with β-glucanase.

[0048] The preparation steps for Ginseng tissue culture adventitious root water extract product G are the same as those for Ginseng tissue culture adventitious root water extract product B, except that the neutral protease is replaced with a mixture of cellulase and α-rhamnosidase, with each of the cellulase and α-rhamnosidase being used in an amount of 35 ml.

[0049] The preparation steps for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product H are the same as those for Ginseng Tissue Culture Adventitious Root Aqueous Extract Product B, except that the neutral protease is replaced with a mixture of cellulase and β-glucanase, with each enzyme being used in an amount of 35 ml.

[0050] Example 1:

[0051] The method for preparing rare ginsenosides from edible fungi is as follows:

[0052] (1) Culture of L. bulgaricus: L. bulgaricus strain (HH-LB57) was activated in MRS liquid medium at a 5% inoculum concentration and cultured at 25℃, 120 r / min for 48 h. The primary culture system was prepared by continuous activation for 5 generations. The activated bacterial solution was inoculated into the slant medium with an inoculation loop for subculture preservation. Subculture was carried out every 2 weeks.

[0053] (2) Preparation of ginseng fermentation substrate: Weigh 20 parts of fresh ginseng slices, add water to submerge and soak overnight, then take out the moistened fresh ginseng slices and mix them with 5 parts of rice flour, 5 parts of wheat bran, 5 parts of bean curd skin and 10 parts of 5% glucose solution. Dispense 50g of ginseng fermentation substrate into each bottle and sterilize at 121℃ for 25min to obtain ginseng fermentation substrate.

[0054] (3) Transformation of rare saponins by L. bulgaricus: Under sterile conditions, 15 ml of the primary culture system obtained in step (1) was added to the ginseng fermentation substrate obtained in step (2). The bacterial solution was inoculated into the ginseng fermentation substrate culture bottle and stored at 25°C and 60% humidity for 10 days. Each bottle was shaken every 2 days to increase the oxygen content in the culture substrate and the fermented ginseng was prepared.

[0055] (4) Drying: Place the fermented ginseng obtained in step (3) into a freeze dryer to freeze dry and obtain the final product. The freeze drying process is shown in Table 1.

[0056] Table 1 Freeze-drying process of ginseng after fermentation

[0057] Section Runtime End temperature 1 80min -50℃ 2 140min -45℃ 3 120min -20℃ 4 120min -10℃ 5 120min 0℃ 6 120min 30℃ 7 120min 40℃ 8 180min 50℃ 9 540min 60℃

[0058] The detection steps for the content of rare ginsenosides in the obtained product are as follows:

[0059] Detection of rare ginsenosides: Accurately weigh 20g of the prepared freeze-dried product and soak it in 85% methanol. Sonicate at 25℃ for 25min, repeating the sonication 7 times until no saponin is observed in the thin-layer chromatography. Combine the extracts, evaporate the mixture to dryness, and dissolve it in anhydrous methanol to obtain a methanol solution containing rare ginsenosides.

[0060] The content of rare saponins was analyzed using an Agilent 1200 high-performance liquid chromatograph. The chromatographic column was an Agilent Eclipse C18plus (150 mm × 4.6 mm, 5 μm). The mobile phase was (acetonitrile:water = A:B) with gradient elution at a flow rate of 1 ml / min. The detection wavelength was 260 nm, the column temperature was 30 ℃, the injection volume was 15 μL, and the analysis time was 80–120 min.

[0061] The elution procedure is as follows:

[0062] 0-30 min; 25% A;

[0063] 30-60 minutes; 45% A;

[0064] 60min-61min; 45%-95% A;

[0065] 61-80 minutes; 95% A;

[0066] The results of the ginsenoside content in the obtained products are shown in Table 2.

[0067] Example 2:

[0068] The method for preparing rare ginsenosides from edible fungi is as follows:

[0069] (1) Culture of L. bulgaricus: L. bulgaricus strain was activated in MRS liquid medium at a 5% inoculation concentration and cultured at 25℃, 120r / min for 48h. The primary culture system was prepared by continuous activation for 7 generations. The activated bacterial solution was inoculated with an inoculation loop and streaked into slant medium for subculture preservation. Subculture was carried out every 2 weeks.

[0070] (2) Preparation of ginseng fermentation substrate: Weigh 20 parts of fresh ginseng tissue culture adventitious roots, add water to submerge and soak overnight, take out, mix the moistened fresh ginseng tissue culture adventitious roots with 3 parts of soybean powder, 3 parts of wheat bran and 6 parts of 5% glucose solution, divide into 50g bottles of ginseng fermentation substrate, and sterilize at 121℃ for 20min to prepare ginseng fermentation substrate.

[0071] (3) Transformation of rare saponins by Bacillus bulgaricus: Under sterile conditions, 20 ml of the primary culture system obtained in step (1) was added to the ginseng fermentation substrate obtained in step (2). The bacterial solution was inoculated into the ginseng fermentation substrate culture bottle and stored at 37°C and 85% humidity for 7 days. Each bottle was shaken every 2 days to increase the oxygen content in the culture substrate, and fermented ginseng tissue culture adventitious roots were prepared.

[0072] (4) Drying: Place the fermented ginseng obtained in step (3) in an oven and dry it at 65°C until there is no weight difference when weighed to obtain the final product.

[0073] The detection steps for the content of rare ginsenosides in the obtained product are as described in Example 1, and the detection results are shown in Table 2.

[0074] Example 3:

[0075] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract A; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 2.

[0076] Example 4:

[0077] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract B; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 2.

[0078] Example 5:

[0079] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract C; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 2.

[0080] Example 6:

[0081] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract D; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 2.

[0082] Example 7:

[0083] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract E; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 3.

[0084] Table 2. Content of rare saponins in ginseng

[0085] Sample Name Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Rg1 583.89 625.34 887.52 992.61 1062.68 1108.82 Re 216.62 167.66 335.76 376.92 392.08 414.76 Rf 0.00 0.00 0.00 0.00 0.00 0.00 Rb1 1141.85 893.12 1644.26 2055.33 2055.33 2193.35 Rg2(S) 89.39 126.45 143.02 153.41 161.80 172.52 Rg2(R) 100.78 53.01 151.30 171.32 184.43 192.49 Rb2 3.81 0.00 6.10 6.74 7.01 7.32 Rb3 0.00 0.00 0.00 0.00 0.00 0.00 Rd 283.33 124.11 453.33 498.66 524.16 543.99 Rg3(S) 1702.65 1524.15 2468.84 2996.51 3098.82 3244.84 Rg3(R) 281.14 231.74 449.82 480.75 508.86 548.42 Rk1 1205.86 1104.91 1688.22 2237.60 2170.54 2303.19 Rg5 698.93 633.10 1097.32 1209.15 1265.06 1341.94 Rh2(S) 185.36 140.32 296.58 318.82 341.11 352.18 Rh2(R) 34.26 17.70 52.76 59.96 62.01 66.81

[0086] Note: The unit for the content of rare ginsenosides in ginseng is mg / kg.

[0087] Example 8:

[0088] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract F; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 3.

[0089] Example 9:

[0090] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract G; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 3.

[0091] Example 10:

[0092] The method for preparing rare ginsenosides from edible fungi is the same as in Example 1, except that the fresh ginseng slices in step (2) are replaced with ginseng tissue culture adventitious root water extract H; the remaining steps are the same as in Example 1. The detection steps for the content of rare ginsenosides in the obtained product are the same as in Example 1, and the detection results are shown in Table 3.

[0093] Table 3. Content of rare saponins in ginseng

[0094] Sample Name Example 7 Example 8 Example 9 Example 10 Comparative Example 1 Rg1 890.26 1093.24 1226.17 1167.78 712.03 Re 341.67 405.01 457.07 428.91 2388.97 Rf 0.00 0.00 0.00 0.00 0.00 Rb1 1677.35 2112.48 2466.40 2315.96 8271.71 Rg2(S) 153.21 163.69 191.23 179.67 1170.67 Rg2(R) 160.37 188.51 213.65 201.74 2948.23 Rb2 6.22 7.05 8.01 7.66 4195.16 Rb3 0.00 0.00 0.00 0.00 793.29 Rd 461.30 528.37 623.33 572.33 3080.22 Rg3(S) 2479.54 3214.70 3592.59 3388.27 468.33 Rg3(R) 461.80 529.36 607.26 573.52 243.89 Rk1 1693.51 2229.11 2580.54 2423.78 207.93 Rg5 1110.66 1315.60 1474.74 1376.15 145.83 Rh2(S) 299.91 341.28 394.82 368.87 105.20 Rh2(R) 55.10 59.90 72.70 68.52 59.63

[0095] Note: The unit for the content of rare ginsenosides in ginseng is mg / kg.

[0096] Example 11:

[0097] The preparation steps for ginseng rare saponin tablets (using the ginseng rare saponin-containing product prepared in Example 10 as raw material) are as follows:

[0098] (1) The product containing rare ginsenosides is pulverized and sieved to 40 mesh to obtain powder containing rare ginsenosides.

[0099] (2) Mix 90 parts of the powder containing rare ginsenosides obtained in step (1), 9 parts of microcrystalline cellulose, and 1 part of croscarmellose sodium, and pass them through a 40-mesh sieve twice; then add 1 part of magnesium stearate and 1 part of silicon dioxide and continue to mix evenly to obtain a mixed powder.

[0100] (3) The mixture powder obtained in step (2) is placed into a rotary tablet press for tableting. The tableting conditions are as follows: φ12mm shallow concave punch, tablet weight 0.50g±5%, hardness 60–80N, and brittleness ≤0.5%.

[0101] Comparative Example 1:

[0102] After cleaning and air-drying the ginseng tissue-cultured adventitious roots, clean ginseng tissue-cultured adventitious roots were obtained. These clean roots were then placed in an oven and dried at 65°C until no weight difference was observed upon weighing, thus obtaining dried ginseng samples. The detection procedure for the rare ginsenoside content in the obtained dried ginseng samples was the same as in Example 1, and the detection results are shown in Table 3.

Claims

1. A method for transforming ginsenoside rare saponins from edible fungi, characterized in that, Specifically comprising the following steps: (1) inoculating edible fungus strain after activation into liquid culture medium for primary culture to obtain a primary culture system; (2) adding ginseng substrate or ginseng extract into nutrient medium to obtain a ginseng fermentation medium; (3) adding the primary culture system obtained in step (1) into the ginseng fermentation medium obtained in step (2) for co-culture transformation reaction to obtain fermented ginseng; (4) drying the fermented ginseng obtained in step (3) to obtain ginseng product containing rare ginsenosides.

2. The method for obtaining ginsenoside rare saponins from edible fungi according to claim 1, characterized in that, The edible fungus in step (1) is one of Bacillus bulgaricus, Lactobacillus plantarum or Lactobacillus acidophilus.

3. The method for obtaining rare ginsenosides from edible fungi according to claim 1, characterized in that, The primary culture conditions in step (1) are: temperature 25-32℃, shaking speed 120-180rpm, and culture time 2-5 days.

4. The method for obtaining rare ginsenosides from edible fungi according to claim 1, characterized in that, The ginseng substrate in step (2) is one of ginseng slices, ginseng powder, ginseng roots, ginseng tissue culture adventitious roots, and ginseng cells; and the ginseng extract is ginseng tissue culture adventitious root water extract.

5. The method of claim 1, wherein the rare ginsenoside is obtained from the edible mushroom by the method of claim 1, wherein the rare ginsenoside is 20(S)-protopanaxadiol (PPD) or 20(S)-protopanaxatriol (PPT). The nutrient medium in step (2) is composed of one or more of rice flour, wheat bran, soybean milk, soybean powder, corn flour, and malt powder, and glucose aqueous solution.

6. The method of claim 1, wherein the rare ginsenoside is obtained from the edible mushroom by the method of claim 1, wherein the rare ginsenoside is 20(S)-protopanaxadiol (PPD) or 20(S)-protopanaxatriol (PPT). The co-culture transformation conditions in step (3) are: temperature 28-35℃, pH value 4.5-6.5, dissolved oxygen content 30-70%, and transformation time 24-120 hours.

7. The method of claim 1, wherein the rare ginsenoside is obtained from the edible mushroom by the method of claim 1, wherein the rare ginsenoside is 20(S)-protopanaxadiol (PPD) or 20(S)-protopanaxatriol (PPT). The drying method in step (4) is freeze-drying or spray-drying.

8. The method for obtaining rare ginsenosides from edible fungi according to claim 1, characterized in that, The rare ginsenosides in step (4) include at least one of Rg1, Re, Rf, Rb1, Rg2(S), Rg2(R), Rb2, Rb3, Rd, Rg3(S), Rg3(R), Rk1, Rg5, Rh2(S), or Rh2(R).

9. A ginsenoside rare composition, characterized in that The ginseng rare ginsenosides obtained by the method of any one of claims 1-8, specifically comprising: Rg3 10-40wt%, Rh2 15-50wt%, Rf 5-30wt%, and the rest being other ginsenoside components and pharmaceutically acceptable carriers.

10. The ginseng rare saonin composition of claim 9, wherein, The carriers include at least two of microcrystalline cellulose, croscarmellose sodium, magnesium stearate, or silicon dioxide.