• 한국식생활문화학회지
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• 제3권1호
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• 한국산학기술학회논문지
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• 제11권9호
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• pp.3325-3329
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• 2010

맥문동, 차가버섯, 감초, 보기보혈(백출, 백복령, 당귀, 숙지황, 천궁, 작약)의 한방약재에 ginsenoside Rg3가 강화된 흑삼을 첨가한 토너와 로션을 제조하여 주름개선 효과를 평가하였다. 평균연령 42.5세의 한국인 중년여성 6명을 대상으로 토너사용 후 로션사용으로 매일 2회씩(아침, 저녁) 4주간 연속 사용하도록 한 다음, 실험 4주 후에 눈가 주름의 모사판을 제작하여 영상 분석하였다. 또한 연구책임자가 시료의 피부 안전성을 관찰하기 위해 육안 검사도 함께 수행하였다. 눈꼬리 주름 모사판 영상분석 결과, 토너와 로션 사용 4주 후 주름 R1은 $3.15{\pm}0.35$에서 $2.28{\pm}0.22$, R2는 $2.99{\pm}0.37$에서 $2.13{\pm}0.21$, R3는 $2.09{\pm}0.31$에서 $1.56{\pm}0.18$, R4는$0.37{\pm}0.05$에서 $0.29{\pm}0.03$, R5는 $0.89{\pm}0.1$에서 $0.75{\pm}0.06$로 유의하게 감소하여(P<0.05), 본 시료는 주름개선에 효과 있는 것으로 확인되었다.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.222-229
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• 2019

Korean ginseng (Panax ginseng Meyer) was processed by drying, steaming, or puffing, and the effects of these processes on the ginsenoside profile were investigated. The main root of 4-year-old raw Korean ginseng was dried to produce white ginseng. Steaming, followed by drying, was employed to produce red or black ginseng. In addition, these three varieties of processed ginseng were puffed using a rotational puffing gun. Puffed ginseng showed significantly higher extraction yields of ginsenosides (49.87-58.60 g solid extract/100 g of sample) and crude saponin content (59.40-63.87 mg saponin/g of dried ginseng) than non-puffed ginseng, respectively. Moreover, puffing effectively transformed the major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) of ginseng into minor ones (F2, Rg3, Rk1, and Rg5), comparable to the steaming process effect on the levels of the transformed ginsenosides. However, steaming takes much longer (4 to 36 days) than puffing (less than 30 min) for ginsenoside transformation. Consequently, puffing may be an effective and economical technique for enhancing the extraction yield and levels of minor ginsenosides responsible for the major biological activities of ginseng.

• 한국식품위생안전성학회지
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• 제39권2호
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• pp.163-170
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• 2024

서울 시내 유통점과 온라인 쇼핑몰에서 구입한 홍삼함유식품 66건과 건강기능식품 홍삼제품 35건의 기능 성분인 진세노사이드 함량을 비교·분석하였다. 홍삼함유식품 66건 중 전통시장에서 구입한 2건은 진세노사이드가 검출되지 않았고 64건의 제품에서는 진세노사이드 함량에 대한 기준은 없지만 일일 섭취량 기준 0.55-71.56 mg을 함유하고 있었다. 건강기능식품의 홍삼제품은 진세노사이드 평균 함량이 분말형 제품을 제외하고 일일 섭취량 기준 18.23 mg으로 홍삼함유식품의 8.80 mg 보다 약 2배 정도가 많았다. 홍삼과 흑삼 비교 시 진세노사이드 함량은 홍삼 제품이 흑삼 제품보다 많거나 비슷하였으나 분말형 제품의 경우 흑삼 제품이 2배 많았다. 제형별 진세노사이드 평균 함량은 일일섭취량 기준 농축액 21.95 mg으로 가장 많고 분말 형태 12.54 mg, 스틱형 7.36 mg, 파우치형이 4.10 mg 순이었다. 흑삼제품은 고기능성으로 알려져 있으나 대부분 일반 식품으로 판매되고 있어 건강기능식품 수준의 관리와 규제가 필요할 것으로 보이며 흑삼의 규격기준 설정 이후에는 흑삼제품의 기능성분 함량 재평가가 필요할 것으로 판단된다. 스틱형이나 농축액 제품의 경우 건강기능식품뿐만 아니라 일반식품인 액상차, 홍삼음료로도 널리 판매되고 있어 식품유형 표시를 명확히 해야 할 것으로 보인다. 최근 면역력 향상을 위한 소비자의 관심 증가로 다양한 건강기능식품의 수요가 늘어나고 있다. 따라서 홍삼을 함유한 식품을 섭취 목적에 맞게 선택할 수 있도록 정확한 함량정보 제공을 위해 다양한 제품에 대한 지속적인 품질평가가 필요하다.

• 한국식품과학회지
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• 제51권6호
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• Journal of Dairy Science and Biotechnology
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• 제32권1호
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• pp.47-53
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• 2014

본 연구는 김치에서 분리한 L. acidophilus를 이용하여 홍삼 농축액의 진세노사이드 변화 및 폴리페놀 변화량을 확인하였고, 발효유제품 중 신선치즈를 선정하여 홍삼 발효물의 기능성 소재로의 사용 가능성을 확인하였다. 홍삼농축액3% 처리구에 L. acidophilus 유산균주를 $1.0{\times}10^8CFU/mL$로 첨가하여 $40^{\circ}C$에서 24시간 발효한 경우 유산균수는 발효 0시간째 $3.5{\times}10^8CFU/mL$에서 발효 16시간째 $3.8{\times}10^8CFU/mL$로 증가하였다가 그 후 감소하여 발효 24시간째에는 $2.2{\times}10^8CFU/mL$로 측정되었다. Ginsenoside 전환 양상은 고분자 물질로는 Rb1, Rb2, Rc, Rd, Re, Rf, Rg1이 검출되었고, 저분자 물질로는 Rg3(20S), Rg3(20R), Rh2(20S), Rh1(20R), Rh2(20S), Rh2(20R), F1, Compound K, Protopanaxadiol(20S), Protopanaxadiol(20R)이 검출되었다. 고분자 물질이 감소함에 따라 저분자 물질인 Rg3(20S) 및 Rg3(20R), protopanaxadiol(20R), F1, Compound K 등이 증가하였다. 홍삼 발효물의 총 페놀 화합물의 변화량은 에틸아세테이트 분획물 및 16% ACN 분획물에서 발효시간이 증가할수록 폴리페놀 함량이 증가하였다. 홍삼 발효물을 첨가하여 제조한 신선치즈의 저장 중 품질변화를 분석하였으며, 홍삼 발효물의 첨가농도가 높아질수록 pH는 저장기간 동안 감소하였고, 산도 및 유산균수는 증가하였다. 관능검사 결과 홍삼 발효물 1% 처리구가 대조구와 유사한 평가를 얻었으며, 이때의 사포닌 함량은 14.8 mg%, 총 페놀함량은 3.7 mg%이었다. 따라서 향후 동물모델을 통한 추가적인 효능검증이 이뤄진다면 홍삼 발효물을 이용한 기능성 강화 고부가가치 신선치즈 제조가 가능할 것으로 보인다.

• 생약학회지
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• 제47권4호
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• pp.352-359
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• 2016

The purpose of this study is to develop a new preparation process of ginseng leaf and stem extracts having high concentrations of ginsenoside Rg2, Rg3, Rg5, Rh1, a special component of red and black ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of ginseng (Panax ginseng) leaf and stem were processed under several treatment conditions including ultrasonication treatments. The content of total saponin reached their heights at 17 hr (UGL-17) of ultrasonication treatment, followed by 16 hr (UGL-16) and 7 hr (UGL-7) of ultrasonication treatment at $100^{\circ}C$. UGL-17 findings show that the ginseng leaf and stem that had been processed with ultrasonication for 17 hours peaked in the level of Rg2, Rg3 and Rh1. In addition, UGL-16 contained ginsenoside Rg5 at high concentrations. It is thought that such results provide basic information in preparing ginseng leaf and stem extracts with functionality enhanced.

• Journal of Ginseng Research
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• 제42권1호
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• pp.21-26
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• 2018

Background: Furosine (${\varepsilon}$-N-2-furoylmethyl-L-lysine, FML) is an amino acid derivative, which is considered to be an important indicator of the extent of damage (deteriorating the quality of amino acid and proteins due to a blockage of lysine and a decrease in the digestibility of proteins) during the early stages of the Maillard reaction. In addition, FML has been proven to be harmful because it is closely related to a variety of diseases such as diabetes. The qualitative analysis of FML in fresh and processed ginsengs was confirmed using HPLC-MS. Methods: An ion-pair reversed-phase LC method was used for the quantitative analysis of FML in various ginseng samples. Results: The contents of FML in the ginseng samples were 3.35-42.28 g/kg protein. The lowest value was observed in the freshly collected ginseng samples, and the highest value was found in the black ginseng concentrate. Heat treatment and honey addition significantly increased the FML content from 3.35 g/kg protein to 42.28 g/kg protein. Conclusion: These results indicate that FML is a promising indicator to estimate the heat treatment degree and honey addition level during the manufacture of ginseng products. The FML content is also an important parameter to identity the quality of ginseng products. In addition, the generation and regulation of potentially harmful Maillard reaction products-FML in ginseng processing was also investigated, providing a solid theoretical foundation and valuable reference for safe ginseng processing.

• 한국응용곤충학회지
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• 제39권4호
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• pp.281-286
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• 2000

1993~1999년에 인삼 포장 내 약제 사용을 최대한 줄일 수 있는 해충과 쥐의 방제법을 연구하였다. 인삼포장에서 참검정풍뎅이 성충을 방제하는데 있어 약제를 산란기에 포장 주변에 처리하는 것은 인삼포장 내 처리와 동일한 방제 효과를 보였다. 땅강아지 성충 피해는 약제를 포장 주변에 처리하였을 때 뚜렷이 감소하였다. 누런방아벌레 유충은 포장 내에 감자를 묻을 경우 효과적으로 유인되었다. 가루깍지벌레는 포장 내에서의 확산이 매우 늦어 발생 초기에 효과적으로 방제할 수 있을 것으로 기대된다. 쥐의 피해는 포장 내에 지진파를 발생하는 쥐퇴치기를 설치후 정지되 었다.

• Journal of Ginseng Research
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• 제40권2호
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• pp.135-140
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• 2016

Background: Nephrotoxicity is a common side effect of medications. Panax ginseng is one of the best-known herbal medicines, and its individual constituents enhance renal function. Identification of its efficacy and mechanisms of action against drug-induced nephrotoxicity, as well as the specific constituents mediating this effect, have recently emerged as an interesting research area focusing on the kidney protective efficacy of P. ginseng. Methods: The present study investigated the kidney protective effect of fermented black ginseng (FBG) and its active component ginsenoside 20(S)-Rg3 against cisplatin (chemotherapy drug)-induced damage in pig kidney (LLC-PK1) cells. It focused on assessing the role of mitogen-activated protein kinases as important mechanistic elements in kidney protection. Results: The reduced cell viability induced by cisplatin was significantly recovered with FBG extract and ginsenoside 20(S)-Rg3 dose-dependently. The cisplatin-induced elevated protein levels of phosphorylated c-Jun N-terminal kinase (JNK), p53, and cleaved caspase-3 were decreased after cotreatment with FBG extract or ginsenoside 20(S)-Rg3. The elevated percentage of apoptotic LLC-PK1 cells induced by cisplatin treatment was significantly abrogated by cotreatment with FBG and the ginsenoside 20(S)-Rg3. Conclusion: FBG and its major ginsenoside 20(S)-Rg3, ameliorated cisplatin-induced nephrotoxicity in LLC-PK1 cells by blocking the JNKep53ecaspase-3 signaling cascade.