• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.575-581
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• 1997

This study was examined in the physical and sensory characteristics of Dongchimi when ginseng and pineneedle added with 0.1 and 0.3% respectively Dongchimi was at room temperature for first day and at 4$^{\circ}C$ from End to 28th day. Titratable acidity of Dongchimi was increased during 29 days of fermentation, and pH was decreased gradually during fermentation. The viscosity and turbidity were slowly increased in all Dongchimi during fermentation. The Hunter's ‘L’values lowered gradually after 22th day of fermentation however ‘a’values decreased but ‘b’values increased after 15th day of fermentation. Dongchimi added with pineneedle and ginseng showed higher scores for carbonate flavor, sour taste, fresh-taste and color than those of non-treated Dongchimi. Dongchimi added with ginseng had lower sensory evaluation scores than those of others.

• Journal of Ginseng Research
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• v.33 no.1
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• pp.65-71
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• 2009

This experiment was done to determine the optimum conditions for the induction of tetraploidy in Panax ginseng C. A. Meyer using bud length, temperature and plant growth regulator pretreatments. Highest callus formation was obtained when the medium was inoculated with flower bud in the size of 2-3 mm in length. The optimum temperature for the callus formation was high when treated at $4^{\circ}C$ for 4-5 days. Among the treatments of growth regulators and different concentration, highest callus formation was observed in combination of 5 mg/L 2,4-D and 1 mg/L kinetin for P. ginseng. As a result of flow cytometer analysis, all 7 adventitious roots were confirmed as tetraploidys. Cytological analysis revealed that the chromosome number of tetraploid roots was 96, while that of diploid roots was 48. Tetraploid ginseng roots were inoculated to flower bud size of 2-3 mm in length. The callus formation was optimum when treated with 1 mg/L 2,4-D at $4^{\circ}C$ for 5 days. Compared with control roots, tetraploid roots were thicker and longer and had few lateral branches. Fresh weight of tetraploid roots was relatively higher than the control roots.

• Proceedings of the Ginseng society Conference
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• 1998.06a
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• pp.146-159
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• 1998

A new processed ginseng with fortified activity is developed. The process comprise with the heat treatment of fresh or white ginseng at higher temperature and pressure than those used for the preparation of red ginseng. This new processed ginseng showed 7 times higher antioxidant activity and more than 30 times stronger vasodilating activity than those shown in raw ginseng. Other activities found in the new processed ginseng include cancer chemoprevention, antinephrotoxic, and antineurotoxic activities. Less polar ginsenosides isolated from processed ginseng exhibited anti-platelet aggregation activity and anti-cancer activity. Many ginsenosides were isolated from this new processed ginseng, namely 20(S)-$Rg_3$,20(R)-$Rg_3$, $Rg_5$, $Rg_6$, $F_4$, $Rh_4$,20(S)-$Rg_3$,20(R)-$Rg_3$ and $Rg_4$. In addition to these known compounds, seven new ginsenosides, named as gisenoside $Rk_1$, $Rk_2$, $Rk_3$, $Rs_4$, $Rs_5$, $Rs_6$, and $Rs_7$ were isolated. The major constituents of new processed ginseng were 20(S)-$Rg_3$,20(R)-$Rg_3$, $Rk_1$ and $Rg_5$ which are minors in red ginseng. Since the chemical constituents and biological activities of this new processed ginseng are quite different from those of white or red ginseng, we designated it as $'$sun ginseng (仙蔘)$'$.s;$.

• Journal of Ginseng Research
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• v.33 no.2
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• pp.143-148
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• 2009

This study was carried out to detennine the optimal submerged culture conditions for the growth increase of ginseng adventitious roots containing germanium by means of a fractional factorial design with four factors and three levels, using the response surface methodology (RSM). The ginseng (Panax ginseng CA. Meyer) adventitious roots were induced by plant growth regulators and cultured in a liquid SH medium. The effects of various $GeO_2$ and phosphoric acid ($H_3P0_4$) concentrations in the medium, $GeO_2$ addition time and the pH of the medium on the fresh weight of the ginseng adventitious roots were investigated. The optimum pH of the medium and the phosphoric acid concentration detennined by the partial differentiation of the model equation were 4.7 and 6.0 roM, respectively. The predicted optimal $GeO_2$ concentration was 10 ppm and the $GeO_2$ addition time did not affect the growth of ginseng adventitious roots. Under these conditions, the growth of the ginseng adventitious root containing germanium was predicted to be 2.47 g.

• Journal of Ginseng Research
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• v.42 no.2
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• pp.158-164
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• 2018

Background: The study was carried out to assess the genetic variability present in ashwagandha and to examine the nature of associations of various traits to the root yield of the plant. Methods: Fifty-three diverse genetic stocks of ashwagandha (Withania somnifera) were evaluated for 14 quantitative characteristics. Analysis of variance, correlation, and path coefficient analysis were performed using the mean data of 2 years. Results: Analysis of variance revealed that the genotypes differed significantly for all characteristics studied. High heritability in conjunction with high genetic advance was observed for fresh root weight, 12 deoxywithastramonolide in roots, and plant height, which indicated that selection could be effective for these traits. Dry root weight has a tight linkage with plant height and fresh root weight. Further, in path coefficient analysis, fresh root weight, total alkaloid (%) in leaves, and 12 deoxywithastramonolide (%) in roots had the highest positive direct effect on dry root weight. Conclusion: Therefore, these characteristics can be exploited to improve dry root weight in ashwagandha genotypes and there is also scope for the selection of promising and specific chemotypes (based on the alkaloid content) from the present germplasm.

• Food Science and Preservation
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• v.31 no.1
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• pp.80-98
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• 2024

Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈ 20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.277-287
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• 2018

Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.

• Journal of Ginseng Research
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• v.4 no.1
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• pp.16-30
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• 1980

In order to increase the production of ginseng, a cultural experiment was carried out under different types of natural forest condition. Seedlings were transplanted with three spacing (70,90 and plants per 1.62m2) under the broad leaved, needle and mixed forest. The obtained results are as follows. 1 Growth of aerial part of ginseng plant. 1) Vegetative growth under forest condition of very poor as compared with ordinary cultivation, but there was no significant in number of leaf and teasel. 2) Stem diameter and stem length under the different forest types were a little difference. However petiole length and number of leafet showed an increasing trend in broad leaved forest as compared with other forest types. 3) The withering date of aerial part of ginseng plant in the needle forest was later than of others. 2. Fresh weight of ginseng root per plant was decreasing in the order of broad leaved forest, needle and mixed forest, needle and sized forest respectively. However the root weight was much smaller than that of ordinary cultivated one. 3. No big difference was observed in the growth of both aerial and root among the planting density 4. Nitrogen content in ginseng root under forest was lower, but calcium content In root was higher than that of ordinary one. 5. Fat and fiber content of ginseng root under forest showed higher than that of ordinary one. 6. The saponin content of ginseng root grown under forest condition was higher than that of ordinary ginseng root. According to high performance liquid chromatogram of saponin, only difference from ordinary cultivated ginseng root was that ginsenoside Re showed higher peak than ginsenoside Rg1.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.27-37
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• 2019

Background: The structural conversions in ginsenosides induced by steaming or heating or acidic condition could improve red ginseng bioactivities significantly. In this paper, the chemical transformations of red American ginseng from fresh Panax quinquefolium L. under steaming were investigated, and the possible mechanisms were discussed. Methods: A method with reversed-phase high-performance liquid chromatography coupled with linear ion trap mass spectrometry ($HPLC-MS^n$)-equipped electrospray ionization ion source was developed for structural analysis and quantitation of ginsenosides in dried and red American ginseng. Results: In total, 59 ginsenosides of protopanaxadiol, protopanaxatriol, oleanane, and ocotillol types were identified in American ginseng before and after steaming process by matching the molecular weight and/or comparing $MS^n$ fragmentation with that of standards and/or known published compounds, and some of them were determined to be disappeared or newly generated under different steaming time and temperature. The specific fragments of each aglycone-type ginsenosides were determined as well as aglycone hydrated and dehydrated ones. The mechanisms were deduced as hydrolysis, hydration, dehydration, and isomerization of neutral and acidic ginsenosides. Furthermore, the relative peak areas of detected compounds were calculated based on peak areas ratio. Conclusion: The multicomponent assessment of American ginseng was conducted by $HPLC-MS^n$. The result is expected to provide possibility for holistic evaluation of the processing procedures of red American ginseng and a scientific basis for the usage of American ginseng in prescription.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.7-12
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• 1982

B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng. It is found that the contents of B-vitamins somewhat decreased according to processing methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by $6{\sim}9%$. Therefore, it is approved that B-vitamins were stable in processing methods.