• Korean Journal of Pharmacognosy
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• v.48 no.4
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• pp.329-338
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• 2017

This study was investigated the changes of quality stability and physicochemical characteristics of the Korean red ginsengs stored for a long times over 20 years. The Korean red ginsengs were stored for 4 to 22 years in canned packaging with polypropylene film and wooden box at room temperatures. The unusal phenomena such as discoloration and pin hole in packaging were not observed. General bacteria showed the vlaues of below 100 CFU/g, coliform groups and molds were not found in any samples stored for 22 year. Any samples also were not detected in mycotoxins. The contents of moisture, ash and crude saponin were the levels of 10.6~11.1%, 3.8~4.2% and 4.1~4.7% during the whole storage periods, respectively. The contents of maltol, which has been known as characteristic flavour and antioxidant of Korean red ginseng, showed remarkably increasing tendency from 0.10 mg/g for 4 years to 2.53 mg/g for 22 years during the storage. The contents of AFG (arginyl-fructosyl-glucose), arginine and free sugar were slightly decreased. Acidic polysaccharide and ginsenoside were not changed significantly during the storage periods. The contents of acidic polysaccharide and total ginsenosides were the 75.1~76.3 mg/g and 15.1~16.6 mg/g, respectively. The sums of ginsenoside-Rg1,-Rb1 and -Rg3s were the ranges of 9.3~9.9 mg/g and PD (ginsenoside-Rb1, -Rb2,-Rc,-Rd,-Rg3s,-Rg3r)/PT (ginsenoside-Rg1,-Rg2,-Re,-Rf,-Rh1) saponin ratios were the levels of 1.4~1.5. These results suggest that Korean red ginsengs stored for long periods show relatively stable quaility stabilities and not significantly changed the contents of ginsenoside and polysaccharide during the storage up to 22 years.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.67-72
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• 2018

Green tea (Camellia sinensis L.) has been widely explored for its medicinal applications. However, most of the studies had targeted the green tea leaf, while other parts remained unexplored. In this study, protective effect of green tea root extract on Normal Human Epidermal Keratinocytes (NHEKs) against the damage induced by an external stimulant (PM2.5) was confirmed. Thirty-year-old green tea root samples were collected from Amorepacific's Dolsongi tea field and green tea root extract was prepared with 70% ethanol. Total crude saponin content in green tea root extract was 54%, which is much higher than that in ginseng extract. Our results suggest that green tea root extract can be used as a natural surfactant in cosmetics. For evaluating its protective effect against the damage induced by PM2.5, IL-36G was used as a biomarker. IL-36G mRNA expression level increased remarkable upon PM2.5 treatment in NHEKs. Moreover, IL-36G was recently reported to be expressed in psoriasis lesions. Results showed significant decrease of IL-36G expression by treatment of green tea root extract. In conclusion, thirty-year-old green tea root extract can be used as a natural surfactant with a high saponin content and may have protective effect against the damage induced by PM2.5.

• Journal of Ginseng Research
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• v.26 no.4
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• pp.196-201
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• 2002

This study was carried out to compare the contents of saponins and minerals component in Korean Red Ginseng (Heaven, Earth, Good grade), North Korean Red Ginseng (Heaven, Earth, Good grade), Japanese Red Ginseng (Oonju, Sinju 1, 2, 3 grade, respectively) and Chinese Red Ginseng (Seokju, Gilim, 1, 2, 3 grade, respectively). Crude saponin contents were different on according to the grade and cultivation area, and was 3.05-3.76% in Korean Red Ginseng, 2.09-3.21% in North Korean Red Ginseng, 2.82-3.71% in Chinese Seokju Red Ginseng, 2.72-3.62% in Chinese Gilim Red Ginseng, 2.11-2.44% in Japanese Oonju Red Ginseng, 2.18-2.87% in Japanese Sinju Red Ginseng, and the amount of ginsenoside-Rb1, -Re, -Rg$\_$1/ in Korean Red Ginseng were higher than those of North Korean, Chinese and Japanese Red Gingsen. The contents of mineral components were similar, but La, Na and Sn component in Korean Red Ginseng showed the higher amount than those of other Red Ginsengs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.306-310
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• 2005

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.

• Food Engineering Progress
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• v.23 no.2
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• pp.125-133
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• 2019

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95℃), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95℃ water extraction. Tyrosinase inhibitory activity was the highest in 95℃ water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95℃ water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.685-699
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• 2022

BACKGROUND/OBJECTIVES: Platycodon grandiflorum (PG) has long been known as a medicinal herb effective in various diseases, including bronchitis and asthma, but is still more widely used for food. Fermentation methods are being applied to increase the pharmacological composition of PG extracts and commercialize them with high added value. This study examines the hydrolyzed and fermented PG extract (HFPGE) fermented with Lactobacillus casei in RAW 264.7 cells, and investigates the effect of amplifying the immune and the probable molecular mechanism. MATERIALS/METHODS: HFPGE's total phenolic, flavonoid, saponin, and platycodin D contents were analyzed by colorimetric analysis or high-performance liquid chromatography. Cell viability was measured by the MTT assay. Phagocytic activity was analyzed by a phagocytosis assay kit, nitric oxide (NO) production by a Griess reagent system, and cytokines by enzyme-linked immunosorbent assay kits. The mRNA expressions of inducible nitric oxide synthase (iNOS) and cytokines were analyzed by reverse transcription-polymerase chain reaction, whereas MAPK and nuclear factor (NF)-κB activation were analyzed by Western blots. RESULTS: Compared to PGE, HFPGE was determined to contain 13.76 times and 6.69 times higher contents of crude saponin and platycodin D, respectively. HFPGE promoted cell proliferation and phagocytosis in RAW 264.7 cells and regulated the NO production and iNOS expression. Treatment with HFPGE also resulted in increased production of interleukin (IL)-1β, IL-6, tumor necrosis factor (TNF)-α, C-X-C motif chemokine ligand10, granulocyte-colony-stimulating factor, granulocyte-macrophage colony-stimulating factor, and monocyte chemoattractant protein-1, and the mRNA expressions of these cytokines. HFPGE also resulted in significantly increasing the phosphorylation of NF-κB p65, extracellular signal-regulated kinase, and c-Jun N-terminal kinase. CONCLUSIONS: Taken together, our results imply that fermentation and hydrolysis result in the extraction of more active ingredients of PG. Furthermore, we determined that HFPGE exerts immunostimulatory activity via the MAPK and NF-κB signaling pathways.

• Journal of agriculture & life science
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• v.44 no.3
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• pp.61-67
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• 2010

This study was conducted to investigate the antioxidant activities and ginsenoside compositions of 4-year-old cultured ginseng roots (4CGR), 4-year-old mountain ginseng roots (4MGR) and leaves (4MGL), and 8-year-old mountain ginseng roots (MGR) and leaves (8MGL). Ginseng root and leaves were extracted with water and 80% ethanol. Crude saponin content of 4CGR was 3.85% (d.b.) and the contents of 4MGR, 4MGL, 8MGR and 8MGL were 6.75, 8.57, 6.53 and 7.54% (d.b.), respectively. 4CGR showed the highest content of ginsenoside-$Rh_1$ (6.07 mg/g), 4MGR showed the highest content of ginsenoside-$Rb_1$ (11.63 mg/g), 4MGL showed the highest content of ginsenoside-Re (24.35 mg/g), 8MGR showed the highest content of ginsenoside-$Rh_1$ (19.77 mg/g), and 8MGL showed the highest content of ginsenoside-Re (20.43 mg/g). Total antioxidant activity (AEAC) was ranged from 5.56 at 4MGR to 20.67 mg AA eq/g at 8MGL.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.375-382
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• 2015

Ginsenosides (ginseng saponin) as the one of important pharmaceutical compounds of ginseng and is responsible for the pharmacological and biological activities. These ginsenoside produces diverse small molecules ginsenoside which have more pharmacological activities including anti-wrinkle, anti-cancer and anti-oxidant effects. In the present study, we isolated bacteria using esculin agar, to produce ${\beta}$-glucosidase, and we focused on the bio-transformation of ginsenoside. Phylogenetic tree analysis was performed by comparing the 16S rRNA sequences; we identified the strain as Stenotrophomonas rhizopilae strain GFC09. In order to determine the optimal conditions for enzyme activity, the crude enzyme was incubated with 1 mM ginsenoside $Rb_1$. Bioconversion of ginsenoside $Rb_1$ were analyzed using TLC and HPLC. The crude enzyme hydrolyzed the ginsenoside $Rb_1$ along the following pathway: LB: $Rb_1{\rightarrow}Rd{\rightarrow}F_2$ into compound K, TSB: $Rb_1{\rightarrow}Rd{\rightarrow}F_2$. The structure of the hydrolyzed metabolites were identified by NMR. The activity screening tests showed that the conversion product induced the production of type I procollagen in a dose-dependent manner. These results suggested that hydrolyzed ginseng product containing the ginsenoside $F_2$ and compound K could be useful as an active ingredient for wrinkle-care cosmetics.

• Journal of Ginseng Research
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• v.47 no.3
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• pp.366-375
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• 2023

Background: Ginseng contains three active components: ginsenosides, gintonin, and polysaccharides. After the separation of 1 of the 3 ingredient fractions, other fractions are usually discarded as waste. In this study, we developed a simple and effective method, called the ginpolin protocol, to separate gintonin-enriched fraction (GEF), ginseng polysaccharide fraction (GPF), and crude ginseng saponin fraction (cGSF). Methods: Dried ginseng (1 kg) was extracted using 70% ethanol (EtOH). The extract was water fractionated to obtain a water-insoluble precipitate (GEF). The upper layer after GEF separation was precipitated with 80% EtOH for GPF preparation, and the remaining upper layer was vacuum dried to obtain cGSF. Results: The yields of GEF, GPF, and cGSF were 14.8, 54.2, and 185.3 g, respectively, from 333 g EtOH extract. We quantified the active ingredients of 3 fractions: L-arginine, galacturonic acid, ginsenosides, glucuronic acid, lysophosphatidic acid (LPA), phosphatidic acid (PA), and polyphenols. The order of the LPA, PA, and polyphenol content was GEF > cGSF > GPF. The order of L-arginine and galacturonic acid was GPF >> GEF = cGSF. Interestingly, GEF contained a high amount of ginsenoside Rb1, whereas cGSF contained more ginsenoside Rg1. GEF and cGSF, but not GPF, induced intracellular [Ca²⁺]_i transient with antiplatelet activity. The order of antioxidant activity was GPF > GEF = cGSF. Immunological activities (related to nitric oxide production, phagocytosis, and IL-6 and TNF-α release) were, in order, GPF > GEF = cGSF. The neuroprotective ability (against reactive oxygen species) order was GEF > cGSP > GPF. Conclusion: We developed a novel ginpolin protocol to isolate 3 fractions in batches and determined that each fraction has distinct biological effects.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.889-900
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• 2010

Spices can be used as novel supplements to enhance the utilization of low quality forages (LQF) and reduce nutrient wastage by ruminant animals. However, it is essential to characterize these spices alongside LQF before testing their potential use as supplements in ruminant diets. This study characterized four spices (cinnamon, cumin, clove and turmeric) alongside three forages (rice straw, wheat straw and hay) for their chemical components before evaluating their effect at four different doses (0, 10, 30 and 90 mg/g forage DM) on the in vitro rumen degradability of dry matter (DM) (IVD) and organic matter (OM) (IVOMD) of these forages at various incubation times. It appeared that some spices could provide complementary nutrients which could improve the utilization of LQF where hay had better chemical composition than the other two forages. Cumin contained more crude protein (CP), ether extract and mineral contents whereas turmeric contained more soluble sugars than the other spices. Cinnamon was least acceptable as a ruminant supplement due to its higher condensed tannin and saponin and lower CP and mineral contents. The IVD and IVOMD were highest for hay and lowest for wheat straw with all spices at all incubation times (p<0.001). Due to relatively better nutrient profiles, cumin and turmeric had greater effect on IVD and IVOMD of the forages. In contrast, cinnamon had negative effects on IVD and IVOMD. IVD and IVOMD were greater at 10 mg/g than at other levels of most spices suggesting that using certain amounts of spices can increase forage degradability. However, the choice of a spice will depend upon the forage type being offered to ruminants. Further studies will examine the effect of these spices on fermentation profile, methane production and nitrogenous loss by ruminants.