• Food Science and Preservation
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• v.17 no.4
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• pp.555-562
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• 2010

To evaluate the effect of red ginseng on kimchi (Korean pickled cabbage) fermentation, baechu kimchi was prepared after supplementation with ginseng extract. The quality characteristics of kimchi prepared with this extract at 0, 0.5, 1, 3 and 5% (all w/w) were investigated during 4 days of fermentation at $20^{\circ}C$. The pH values in samples with ginseng extract were higher than that of the control, and total acidity levels were lower. The lightness (L value) of the control sample was lower than that of kimchi fermented with red ginseng extract. Redness (a value) of supplemented kimchi was higher than that of the control, whereas the yellowness (b value) of kimchi treated with 5% (w/w) extract was higher than that of all other samples. The control sample had the highest b value after 4 days of fermentation. The hardness of all samples fermented with ginseng extract was higher than that of the control. The levels of total viable microbes, and those of lactic acid bacteria and yeast, were remarkably reduced in the presence of ginseng extract. However, the high concentrations of ginseng (3% and 5%, both w/w) reduced acceptability in terms of color, taste, texture, and overall attractiveness. We thus conclude that 0.5-1% (w/w) ginseng extract might be appropriate for supplementation of kimchi.

• Journal of Ginseng Research
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• v.30 no.3
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• pp.117-127
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• 2006

Ginseng is a medicinal herb widely used in Asian countries. Dendritic cells(DCs) play a pivotal role in the initiation of T cell-mediated immune responses, making them an attractive cellular adjuvant for use in cancer vaccines. In this study, we examined the effects of Red-ginseng(water extract, edible and fermented ethyl alcohol extract, crude saponin) on the DCs phenotypic and functional maturation. Immature DCs were cultured in the presence of GM-CSF and IL-4, and the generated immature DCs were stimulated by water extract, edible and fermented ethyl alcohol extract, crude saponin and LPS, respectively, for 24hours. The expression of surface co-stimulatory molecules, including MHC(major histocompatibility complex) class II, CD40, CD80 and CD86, was increased on DCs that were stimulated with crude saponin, but antigen-uptake capacity was decreased. The antigen-presenting capacity of Red-ginseng extracts-treated DCs as analyzed by allogeneic T cells proliferation and IL-2, $IFN-{\gamma}$ production was increased. Furthermore, $CD4^+$ and $CD8^+$ syngeneic T cell(OVA-specific) proliferation and $IFN-{\gamma}$ production was significantly increased. However, $CD4^+$ syngeneic T cell secreted higher levels of IL-2 in responding but not $CD8^+$ syngeneic T cell. These results indicate the immunomodulatory properties of Red-ginseng extracts, which might be therapeutically useful in the control of cancers and immunodeficient diseases through the up-regulation of DCs maturation.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.286.1-286.1
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• 2007

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.297-305
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• 2014

Red ginseng (RG) contains specific ginsenosides (Rg2, Rg3) which show various pharmacological effects and absorption rate in the body better than panax ginseng. Therefore many people have been used it for health for a long time. Furthermore, many researchers have been studying its biological activities for a long times because fermentation generates lots of beneficial small molecules good for health. In this study, we fermented red ginseng with mycelium of Leatiporus sulphures var. miniatus for 7 days. As a result, we found that three ginsenosides Rg1, Re and Rb2 were decreased from 0.24, 0.25, 0.16 mg/g to 0.12, 0.1, 0.03 mg/g respectively HPLC analysis. In addition, we studied biological activities of fermented red ginseng (FRG) about skin ageing such as anti-inflammation, cell migration, anti-oxidation, collagen type 1 synthesis, and MMP-1 inhibition activities. As a result, FRG were shown higher anti-inflammatory and cell migration promoting activities than RG. FRG inhibited production of nitric oxide (NO) and mRNA expression of inducible nitric oxide synthase (iNOS) and decreased interleukin (IL)-6 induced by LPS stimulation in RAW 264.7 cells. In conclusion, this study suggest that FRG could be a potential source as a new natural anti-inflammatory agent.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.19 no.2
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• pp.1-20
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• 2013

This research observed the interrelations between the active components found specifically in red ginseng and fermented red ginseng from among the variety of ginseng variations and the protective effect and anti-oxidant effect exercised on brain cells in the animal model for MPTP-induced neurotoxic Parkinson's Disease and obtained the following conclusions. The results above comprehensively demonstrated that the fermented red ginseng extract exercised greater protective effects against oxidant brain damage by MPTP when compared to the group administered with the red ginseng extract. This was induced an increase in TH protein expression, and further raised the efficiency of the anti-oxidant enzyme defensive system against neurotoxicity, thereby restraining the lipid peroxidation caused by the active oxygen generated during the course of MPTP metabolism and enhancing the body's defensive capacities in response to tissue damage, thereby demonstrating a protective effect against MPTP induced neurotoxicity.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.943-951
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• 2022

In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg₃(S) and Rg₅ increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.

• Food Science and Preservation
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• v.30 no.4
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• pp.691-702
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• 2023

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The angiotensin-glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin-converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.52-58
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• 2001

The 7.5% wax gourd-added mash composed of 7.5% brown rice. 1.5% malt. 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aceti 3281, at 25$\^{C}$ for 150 days. As the result, vinegar of no added-wax gourd was shown containing 3.3 % total sugar, 1.5% reducing sugar, 11.5 absorbance at 280nm, 2.7$\mu$M/ml amino acid, and 0.5 % ethanol, 3.0 pH, 4.59% acidity, 5.2% organic acid. The 7.5% wax gourd-added vinegar showed 2.3% of total sugar, 1.1% reducing sugar, 10.8 absorbance at 280nm, 2.1 $\mu$ M/ml amino acid, 1.2% ethanol, 3.1 pH, 4.61% acidity, 4.9% organic acid. In preference test of 5-points in full, red ginseng vinegar showed 3.86, and wax gourd-red ginseng vinegar 3.66.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1708-1714
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• 2015

Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ${\beta}$- and ${\gamma}$-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ${\beta}$- and ${\gamma}-CD$ combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ${\beta}$- and ${\gamma}-CD$ for reducing bitterness was the least expected value of 2.07 at ${\beta}-CD$ 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ${\gamma}-CD$ 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ${\beta}-CD$ 3.47% and ${\gamma}-CD$ 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ${\beta}-CD$ 9.34% and ${\gamma}-CD$ 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ${\beta}-CD$ 16.0% and ${\gamma}-CD$ 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ${\beta}$-and ${\gamma}-CD$ combination ratio was ${\beta}-CD$ 10% and ${\gamma}-CD$ 13%.