• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.75-79
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• 2022

Fresh, washed ginseng can be contaminated with microorganism loads as high as 6.5 log CFU/g for total bacteria and 4.3 log CFU/g for mold. The goal of this study was to test eight antibacterial agents on ginseng. Immersing fresh ginseng washed in 1% (w/w) sodium citrate, sodium diacetate, sodium acetate, citric acid, and sodium lactate solution for 1 h resulted in a bactericidal effect of 31.0-97.5% for total bacteria. Among the organic acids, sodium citrate had the best antibacterial effect, with total bacteria reduced from 6.5 log to 4.9 log CFU/g. A 1% (w/w) vitamin B₁ lauryl sulfate solution with surfactant function by hydrophilic and hydrophobic sites can reduce 2.7 log CFU/g (99.8% inactivation) on total bacteria. In the 1% (w/w) calcium oxide solution, total bacteria were reduced by 3 log, showing an excellent inactivation effect of 99.9%. Calcium oxide is a highly useful material for inactivation of microorganisms in fresh ginseng.

• Korean Journal of Medicinal Crop Science
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• v.20 no.4
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• pp.217-221
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• 2012

This research was conducted to investigate the influence of various organic substrates on growth and yield of ginseng seedling grown organically in the closed plastic house. The pH and EC of substrates used for organically ginseng cultivation ranged 5.93~6.78 and 0.03~0.15 dS/m respectively. The concentrations $NH_4$-N and $NO_3$-N respectively was 14.01~68.63 mg/L, 5.60~58.83 mg/L. The average quantum of the closed plastic house was range from 10 to 16% of natural light. In July and August, the maximum temperature of the closed plastic house did not exceed 30 and the average temperature was maintained within 25 lower than the field because air conditioning ran. The PPV-1 and PPV-2 bed soil substrates produced higher stem length, stem diameter, shoot fresh weight and leaf area than those of conventional culture. In PPV-2 bed soil substrates, root fresh weight and root diameter was the highest. The root fresh weight of PPV-2 bed soil substrates in closed plastic house was maximum 25% heavier than the conventional cultivation. The results of this experiment will be utilized for making new substrate application for organic ginseng culture in the plastic house.

• Korean Journal of Plant Resources
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• v.10 no.2
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• pp.188-193
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• 1997

Panax ginseng C.A.Meyer,1 to 5 years old were electrophored and were stained for SOD activity. The result indicated a total of 13 distinct form of the enzyme and the pattern of achromatic bands were not different according to ages. Nine of the enzyme activities were eliminated with cyanide or peroxide treatment and were resistant to treatment of chloroform plus ethanol. It suggested that they may be cupro-zinc containing SOD, whereas four were cyanide or peroxide resistant and were eliminated with cholroform plus ethanol treatment. They may be manganese containing SOD. Ginseng roos. 1 to 5 years old were analyzed for their SOD measurement of SOD activities of all extracts, the significant difference of SOD activities were not shown according to ages. All ginseng extracts had the total SOD activities of all extracts, the significant difference of SOD activities were not shown according to ages. All ginseng extracts had the total SOD activities of about 700-800 unit/g of fresh weight. Therefore, the SOD activities from SOD-mimic compounds were higher than one from SOD. The ratio between the SOD activity from SOD-mimic compounds and one from true SOD was approximately 2:1 to 3:1.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.455-458
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• 1997

Crude oils in the rhizoma of fresh and dried Gastrodia elata were obtained by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethyl ether (1 : 1) as solvent, and their volatile constituents were analyzed by gas chromatography-mass spectrometry(GC/MS) A total of 39 volatile flavor constituents (11 acids, 13 alcohols,6 hydrocarbons,7 carbonyls,2 esters) and 25 constituents (6 alcohols, 13 acids, 4 hydrocarbons, 1 carbonyl, ester) were identified in the fresh and dried Gastrodia elate respectively. The major volatile components of the fresh and dried sample were hexadecanoic acid(66.78%, 50.72%), 9-hexadecenoic acid(8.07%, 9.58%), heptadecanoic acid(2.01%, 0.13%), pentadecanoic acid(6.41%, 4.94%), p-cresol(1.43%,0.52%) and cyclododecene(1.83%, 6.00%).

• Korean Journal of Medicinal Crop Science
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• v.17 no.5
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• pp.311-320
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• 2009

The low quality fresh ginseng was fermented by Phelinus linteus or Hericium erinaceum mycelium. This fermented ginseng was extracted by water at $100^{\circ}C$ or water with ultrasonification at $60^{\circ}C$. Total phenolic compounds was improved by ultrasonification extraction process, compare to conventional water extraction. All extracts enhanced the growth of human B and T cells, showing 2.68 times and 3.43 times higher, respectively, than the control. The secretion of TNF-$\alpha$ and IL-6 from human immune cells was enhanced as $3.53{\times}10^{-4}\;pg/cell$, $3.40{\times}10^{-4}\;pg/cell$ by adding H. erinaceum mycelium fermented ginseng. H. erinaceum mycelium fermented ginseng yielded higher nitric oxide production from macrophage than Lipopolysaccharides (LPS). The cytotoxicity on human normal kidney cell (HEK293) was as low as 20.5% in adding the maximum concentration of $1.0\;mg/m{\ell}$ of fermented ginseng. Generally, the extracts from ultrasonification extraction process showed 10% lower toxicity than that by conventional process. H. erinaceum mycelium fermented ginseng had the highest anticancer activity on human lung cancer and stomach cancer cells as 69.33% and 75.32%, respectively at $1.0\;mg/m{\ell}$. It can be concluded that, in general, H. erinaceum mycelium fermented ginseng has relatively better immune and anticancer activities than P. linteus fermented ginseng. Expecially, the extracts treated with ultrasonification had higher activities than that from conventional extraction process.

• Journal of Ginseng Research
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• v.29 no.3
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• pp.145-151
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• 2005

This study was carried out to determine the optimal submerged culture conditions for production of ginseng root containing germanium using plant tissue culture technology. The ginseng (Panx ginseng C.A. Meyer) .cot induced by plant growth regulators of 0.5 mg/L BAP and 3.0 mg/L NAA was cultured on SH medium and the effects of various $GeO_2$ concentrations, addition time of $GeO_2$ and pH of medium were investigated on fresh weight, saponin production and germanium accumulation in ginseng root. Optimal $GeO_2$ concentrations for fresh weight, saponin and germanium content were 10, 0 and 110ppm, respectively. When $GeO_2$ was added after 2 weeks cultivation of ginseng root, germanium content was higher than that of adding $GeO_2$ at the initial cultivation time, but saponin content and fresh weight were lower. pH 5.5 was found to be the most favorable condition for the growth of ginseng root and germanium accumulation, but saponin production was best at pH 6.0.

• Journal of Ginseng Research
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• v.25 no.1
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• pp.37-40
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• 2001

Two kinds of ginseng extracts were prepared and their brown color and radical scavenging activity were evaluated. The extract prepared by decoction after steaming exhibited deeper brown color and stronger radical scavenging activity than the extract prepared by decoction only. The difference in color and radical scavenging activity was greater in white ginseng than in fresh ginseng. Steaming white ginseng for 3 h was equivalent to 45 h of decoction in its brown color and radical scavenging activity. Consequently, we believe steaming process is better method than decoction to increase the biological activity of ginseng.

• Journal of Ginseng Research
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• v.7 no.1
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• pp.37-43
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• 1983

Effect of root-knot nematode (Meloidigyne sp.) 1 infection on the growth and quantity of the inorganic substances in 6 year-old ginseng (Panax ginseng C.A. Meyer) was investigated. Naturally infected 6 year-old ginseng roots were grouped into 3 such as healthy, moderate, and heavy according to the degree of the nematode infection. The roots were sampled in the middle of October, 1980 for chemical analysis. Growth of roots in terms of fresh weight, dry weight, length and diameter was greatly reduced by the nematode infection. The content of inorganic substances was different among the various parts of ginseng roots and according to gall index. Phosphorous and nitrogen contents of the healthy ginseng roots were tend to higher than those of the infected ones, whereas calcium was high in infected roots in the order of heavy, moderate, and healthy. Content of the other inorganic substances was highest in the moderately infected roots, and lowest in the heavy one.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.47-53
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• 2014

In this study, our aim was to investigate the changes in ginsenosides and polyphenols in red ginseng extract fermented by Lactobacillus acidophilus and to manufacture fresh cheese using fermented red ginseng extract. Red ginseng extract (3%, w/v) was fermented by L. acidophilus for 24 h. On performing lactic acid bacteria counts, we determined that L. acidophilus reached its maximum growth phase after 16 h; this was followed by decrease in growth. During fermentation, the levels of ginsenosides Rg3 (20S) and Rg3 (20R) as well as protopanaxadiol (20R), F1, and compound K increased, while those of s Rb2, Rd, Rf, and Rg1 decreased. The pH, titratable acidity, and viable cell counts in fresh cheese prepared using fermented red ginseng extract were measured during the storage period. The pH decreased over time, while titratable acidity and viable cell counts increased with increase in the duration of the storage period. Sensory tests showed that the overall sensory properties of fresh cheese prepared using 1% fermented red ginseng extract were similar to those of the control groups. This result suggests that L. acidophilus-fermented red ginseng has potential for development as a new bioactive material.