• Natural Product Sciences
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• v.15 no.1
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• pp.1-7
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• 2009

This study was performed to investigate the cell growth inhibitory effect of tissue cultured root of wild Panax ginseng C.A. Mayer (tcwPG). The human stomach carcinoma cell line, MKN 74, was incubated with 70% EtOH extract of tcwPG or Panax ginseng C.A. Mayer (PG) for 24 hrs. tcwPG inhibited cell growth at a concentration of $250{\mu}g/ml$. However, Panax ginseng extract did not inhibit cell growth at the same concentration. We also tested the ethyl acetate and $H_2O$ fractions of tcwPG. The inhibitory effect of the ethyl acetate fraction on cell proliferation in MKN 74 cells was more potent than that of the crude extract, and the inhibitory effect of the $H_2O$ fraction was less than that of the ethyl acetate fraction. When we separated tcwPG into polar and non-polar saponin fractions and then measured cell growth inhibition, the non-polar saponin in tcwPG exhibited cytotoxicity. To compare the effects of tcwPG on various cancer cell lines, we measured cytotoxicity in MKN 74 (stomach cancer cell line), SW 620 (colon cancer cell line) and PC 3 (prostate cancer cell line). All three cell lines showed cell growth inhibition, and the cell growth inhibitory effects were not quite different in the various cell lines. The non-polar saponins of tcwPG arrested PC 3 cells at G1-phase as did Panax ginseng.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1559-1565
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• 2017

Naturally occurring ginsenoside F1 (20-O-${\beta}$-$\text\tiny{D}$-glucopyranosyl-20(S)-protopanaxatriol) is rare. Here, we produced gram-scale quantities of ginsenoside F1 from a crude protopanaxatriol saponin mixture comprised mainly of Re and Rg1 through enzyme-mediated biotransformation using recombinant ${\beta}$-glucosidase (BgpA) cloned from a soil bacterium, Terrabacter ginsenosidimutans Gsoil $3082^T$. In a systematic step-by-step process, the concentrations of substrate, enzyme, and NaCl were determined for maximal production of F1. At an optimized NaCl concentration of 200 mM, the protopanaxatriol saponin mixture (25 mg/ml) was incubated with recombinant BgpA (20 mg/ml) for 3 days in a 2.4 L reaction. Following octadecylsilyl silica gel column chromatography, 9.6 g of F1 was obtained from 60 g of substrate mixture at 95% purity, as assessed by chromatography. These results represent the first report of gram-scale F1 production via recombinant enzyme-mediated biotransformation.

• Journal of Microbiology and Biotechnology
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• v.29 no.2
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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.

• Food Science and Preservation
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• v.7 no.3
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• pp.278-284
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• 2000

The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.

• Food Science and Preservation
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• v.16 no.5
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• pp.754-758
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• 2009

To develop soybean cake as a functional food material, the anti-oxidative and cytotoxic activities against human colon cancer cells of crude saponins isolated from 70% (v/v) ethanol extracts of cake were investigated. The Diaion HP-20 adsorption method was used for isolation of crude saponins, which were then eluted with 100% ethanol. The non-saponin fraction was removed by elution with $H_2O$ and 20% (v/v) ethanol. The results of thin layer chromatography (TLC) analysis confirmed that crude saponins were present in the 100% ethanol extract of soybean cake. The hydrogen-donating properties of saponins were more than 60% at a concentration of $1,000\;{\mu}g/mL$. malondialdehyde(MDA) production was $1,200\;{\mu}mol\;MDA/g$ in mouse liver homogenate treated with crude saponins at the concentration of $1,000\;{\mu}g/mL$. This value was lower than that of the control, which was $3,700\;{\mu}mol\;MDA/g$. Saponins inhibited the growth of colon cancer cells in a dose- and time-dependent manner. Saponins also resulted in a decrease in the proportion of cells in the G1 phase of the cell cycle, whereas the cell proportion in G2/M phase was increased with $1,000\;{\mu}g/mL$ saponins. Thus, we conclude that saponins may induce G2/M cell cycle arrest.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.418-425
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• 2006

This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while $20{\sim}80%$ and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.

• Food Science and Preservation
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• v.19 no.4
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• pp.560-568
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• 2012

Four dimensional response surface methodology was used to monitor the extraction conditions and predict the optimum extraction conditions on physicochemical properties of Liriope platyphylla. Maximum yield of total soluble solid was 66.02% into range of 35.06~65.70%, and maximum extraction conditions were 16.86 mL/g in ratio of solvent to sample, $99.55^{\circ}C$ in extraction temperature and 3.20 hr in extraction time. Maximum extraction conditions of total phenolics were 18.78 mL/g, $97.09^{\circ}C$ and 3.71 hr. Maximum content of crude saponin was 6.51% into range of 2.22~6.21 %, and maximum extraction conditions were 21.33 mL/g, $95.49^{\circ}C$ and 3.00 hr. Maximum content of reducing sugar was 6.75% into range of 2.43~6.51%, and maximum extraction conditions were 22.93 mL/g, $89.64^{\circ}C$ and 3.75 hr. Electron donating ability was maximized in 16.74 mL/g, $99.63^{\circ}C$ and 3.16 hr. The range of optimum conditions gained by the superimposed four dimensional response surfaces on total soluble solid, crude saponin and reducing sugar of Liriope platyphylla was 15~23 mL/g, 92~$100^{\circ}C$ and 2.4~5.0 hr. And total soluble solid, total phenolics, crude saponin, reducing sugar, browning color intensity and electron donating ability at the given conditions(20 mL/g, $100^{\circ}C$, 3 hr) within the range of optimum conditions were 65.75%, 1.30 mg/g, 6.33%, 5.93%, 0.11 and 10.52%, respectively.

• Journal of Ginseng Research
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• v.32 no.3
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• pp.179-186
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• 2008

Effect of pulverization on total solid, crude saponin, and acidic polysaccharide contents of dried red ginseng main root were tested. Several particle size samples, including red ginseng main root (non pulverized), $10{\sim}40$ mesh powder, $40{\sim}100$ mesh powder, and >100 mesh powder were used in the extraction. The sequential solvent extraction method (1st: 70% EtOH at $70^{\circ}C$ for 12 hr, 2nd: 70% EtOH at $70^{\circ}C$ for 12 hr, 3rd: water at $70^{\circ}C$ for 12 hr) was applied to extract the saponins and acidic polysaccharide. Extraction yield of total solid of pulverized red ginseng ($10{\sim}40$ mesh size) was increased to 20% compared with that of non-pulverized. Especially, the crude saponin content of pulverized red ginseng ($10{\sim}40$ mesh size) showed an increase of 47% over non-pulverized. No difference in the component ratio was observed by pulverization, when the individual ginsenosides were quantified by HPLC. Also, extraction yield of acidic polysaccharide of pulverized red ginseng ($10{\sim}40$ mesh size) was increased 57% compared with that of non-pulverized. The results suggested that pulverization might be useful for increasing the extraction yield of red ginseng components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1005-1010
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• 2010

This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A), $95^{\circ}C$/3 hr group (B) and $121^{\circ}C$/15 min group (C) resulted in 7.7, 10.7 and $11.2^{\circ}Brix$, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 mg/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at $121^{\circ}C$ for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of $67.66\;{\mu}m$. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments ($121^{\circ}C$/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1049-1057
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• 2015

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming $120^{\circ}C$ for 30 min and hot air drying at $60^{\circ}C$ for 8 hrs. Samples were extracted with 70% ethanol and analyzed for free sugars, and organic acids were analyzed by HPLC. The DPPH & ABTS radical scavenging activities, crude saponin, water binding capacity, oil absorption, and ${\alpha}$-glucosidase activity were measured. The major free sugars in all samples were fructose, maltose, and sucrose, and the free sugar contents increased to 157~235% after the three-step steaming process compared to the control. Organic acid contents of samples treated by steaming increased to greater than 55.8 mg/100g. The ABTS radical scavenging activity significantly increased with repeated steaming process, especially after the three-step process. As the time of steaming process increased, DPPH radical scavenging activity increased from 26.99% fresh Dioscorea batatas to 80.46~97.79% after the three-step process. Crude saponin content increased rapidly as steaming time increased, but decreased after the three-step process steaming process. The water-binding capacities of the samples treated by steaming process were higher than that of the control, whereas oil absorption decreased as steaming time increased. From the results, steaming process could be suggested as beneficial for controlling fat intake. Compared to acarbose, a known antidiabetic drug, used as a positive control, ${\alpha}$-glucosidase inhibitory activity of samples treated by two-step steaming was among the samples. The results suggest that Dioscorea batatas treated by steaming process has antioxidative and anti-diabetis activities and can be used as a natural health product.