• Journal of Ginseng Research
• /
• v.32 no.3
• /
• pp.238-243
• /
• 2008

Comparison of the physico-chemical characteristics were investigated among white (WG), fermented (FG) and red ginseng (RG) extracts. We observed maximum contents of extractable solids in FG, but viscosity was lower than other ginseng extracts. The contents of ash and crude protein of FG were higher than those of other ginseng extracts. The contents of carbohydrate were similar, but component Na and cruid lipids were maximum in RG. we extended our study on comparison of the calories among WG, FG and RG. We noticed that comparison of the calories among WG, FG and RG showed insignificant difference.

• Journal of Dairy Science and Biotechnology
• /
• v.33 no.2
• /
• pp.159-166
• /
• 2015

We investigated the anti-obesity effects of Lactobacillus acidophilus C isolated from kimchi and red ginseng and black raspberry mixture fermented by this strain. Experimental samples were prepared with 10% skim milk, 1% red ginseng extract and 1% immature black raspberry powder and without red ginseng extract and black raspberry fermented by this strain at $37^{\circ}C$ for 24 hour. Male C57BL/6J mice were randomly divided into 4 groups (a normal diet group (N), a high-fat diet group (HF), a high fat diet with L. acidophilus C (C), and a high fat diet with fermented mixture (CEx)) and were orally administered daily for 6 weeks at concentration of 2,000 mg/kg body weight. The results showed that weight gain, weight of periepididymal fat and perirenal fat, adipocyte size, lipid accumulation in liver, serum glucose concentration, serum GOT and GPT concentration and serum leptin were decreased and concentration of HDL-cholesterol and serum adiponectin were increased compared to HF group. These results suggest that fermented mixture (CEx) might be helpful in improvement of high-fat diet-induced obesity than only L. acidophilus C intake.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.3
• /
• pp.358-365
• /
• 2013

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 mg% and 60.1 mg%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 mg%, and the amount of p-tyrosol increased greatly to 324.9 mg%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

• Korean Journal of Food Science and Technology
• /
• v.47 no.3
• /
• pp.364-372
• /
• 2015

This study investigated the effects of fermented black raspberry (BR) and red ginseng (RG) extract co-treatment on lipid metabolism and obesity in rats fed with a high fat/high cholesterol diet (HFHCD) for 12 weeks. Compared to the corresponding values in rats fed with a HFHCD, total cholesterol and low-density lipoprotein (LDL)-cholesterol and triglyceride levels decreased whereas high-density lipoprotein (HDL)-cholesterol levels increased in rats treated with fermented BR and RG extracts. These extracts significantly increased the expression of HMG-CoA reductase, LDL receptor, and sterol regulatory-element-binding protein-2 (SREBP-2) mRNA, but decreased the mRNA expression of SREBP-1. Additionally the serum levels of leptin and fatty acid synthase were decreased. Moreover, supplementation with fermented BR and RG effectively increased fecal cholesterol excretion. These results suggest that fermented BR and RG extracts might be effective at preventing hypercholesterolemia and obesity.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2010.05a
• /
• pp.16-16
• /
• 2010

Ginseng(Panax ginseng C.A. Meyer) is reported to have many pharmaceutical activities. The minor ginsenosides(Rd, Rg3, Rh2 and compound K) display pharmaceutical properties superior to those of the major ginsenosides. These minor ginsenosides, which contribute a very small percentage, are produced by hydrolysis of the sugar moieties of the major ginsenosides. The pH of red ginseng extracts fermented with S. cerevisiae and S. carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation, a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 25.86 to 4.54 mg/ml and 4.32 mg/ml glucose equivalents, respectively; and ethanol contents increased from 1.5% at day 0 to 16.0 and 15.0%, respectively, at 20 days. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by 12 days. Ginsenosides Rb1, Rb2, Rc, Re and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at 6 days and 9 days.

• Food Science and Biotechnology
• /
• v.18 no.1
• /
• pp.53-59
• /
• 2009

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.

• Food Science and Preservation
• /
• v.17 no.4
• /
• pp.555-562
• /
• 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 Applied Biological Chemistry
• /
• v.57 no.1
• /
• pp.41-45
• /
• 2014

In the present study, red ginseng extracts were fermented by Paecilomyces tenuipes and the protopanaxdiol-type ginsenosides in the extracts were bio-transformed to F2, Rg3, Rg5, Rk1, Rh2, and CK determined by a high-pressure liquid chromatography analysis. It indicates that P. tenuipes is a microorganism to biotransform protopanaxdiol-type ginsenosides to their less glucosidic metabolites. Other biotransformed metabolites during fermentation were also analyzed using a GC-MS and identified as 2-methyl-benzaldehyde, 4-vinyl-2-methylphenol, palmitic acid, and linoleic acid. Antiulcerogenic activity of the fermented red ginseng extract (FRGE) on gastric mucosal damage induced by 0.15 M HCl in ethanol in rats was evaluated. FRGE was shown to have a potent protective effect on gastritis with 60.5% of inhibition rate at the dose of 40 mg/kg when compared to 54.5% of the inhibition rate at the same dose for stillen, the currently used medicine for treating gastritis. Linoleic acid showed a strong inhibition on gastritis with 79.3% of inhibition rate at the dose of 40.0 mg/kg. FRGE exhibited a distinct anticancer activity including growth inhibition of the two human colon cancer cells HT29 and HCT116. HT29 cells were less susceptible to FRGE in comparison with HCT116 cells. Taken together, fungal fermentation of the red ginseng extract induced hydrolysis of some ginsenosides and FRGE exhibited potent antiulcerogenic and anticancer activities. These results refer to use FRGE as a new source for treating human diseases.

• Journal of Ginseng Research
• /
• v.37 no.1
• /
• pp.108-116
• /
• 2013

For the improvement of ginsenoside bioavailability, the ginsenosides of fermented red ginseng by Phellinus linteus (FRG) were examined with respect to bioavailability and physiological activity. The polyphenol content of FRG ($19.14{\pm}0.50$ mg/g) was significantly higher (p<0.05) compared with that of non-fermented red ginseng (NFRG, $11.31{\pm}1.15$ mg/g). The antioxidant activities in FRG, such as 2,2'-diphenyl-1-picrylhydrazyl, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, and ferric reducing antioxidant power, were significantly higher (p<0.05) than those in NFRG. The HPLC analysis results showed that the FRG had a high level of ginsenoside metabolites. The total ginsenoside contents in NFRG and FRG were $41.65{\pm}1.53$ mg/g and $50.12{\pm}1.43$ mg/g, respectively. However, FRG had a significantly higher content ($33.90{\pm}0.97$ mg/g) of ginsenoside metabolites (Rg3, Rg5, Rk1, compound K, Rh1, F2, and Rg2) compared with NFRG ($14.75{\pm}0.46$ mg/g). The skin permeability of FRG was higher than that of NFRG using Franz diffusion cell models. In particular, after 3 h, the skin permeability of FRG was significantly higher (p<0.05) than that of NFRG. Using a rat everted intestinal sac model, FRG showed a high transport level compared with NFRG after 1 h. FRG had dramatically improved bioavailability compared with NFRG as indicated by skin permeation and intestinal permeability. The significantly greater bioavailability of FRG may have been due to the transformation of its ginsenosides by fermentation to more easily absorbable forms (ginsenoside metabolites).

• Journal of Ginseng Research
• /
• v.41 no.3
• /
• pp.428-433
• /
• 2017

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.