• Journal of Ginseng Research
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• v.39 no.4
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• pp.384-391
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• 2015

It has been reported that Korean Red Ginseng has been manufactured for 1,123 y as described in the GoRyeoDoGyeong record. The Korean Red Ginseng manufactured by the traditional preparation method has its own chemical component characteristics. The ginsenoside content of the red ginseng is shown as Rg1: 3.3 mg/g, Re: 2.0 mg/g, Rb1: 5.8 mg/g, Rc:1.7 mg/g, Rb2: 2.3 mg/g, and Rd: 0.4 mg/g, respectively. It is known that Korean ginseng generally consists of the main root and the lateral or fine roots at a ratio of about 75:25. Therefore, the red ginseng extract is prepared by using this same ratio of the main root and lateral or fine roots and processed by the historical traditional medicine prescription. The red ginseng extract is prepared through a water extraction ($90^{\circ}C$ for 14-16 h) and concentration process (until its final concentration is 70-73 Brix at $50-60^{\circ}C$). The ginsenoside contents of the red ginseng extract are shown as Rg1: 1.3 mg/g, Re: 1.3 mg/g, Rb1: 6.4 mg/g, Rc:2.5 mg/g, Rb2: 2.3 mg/g, and Rd: 0.9 mg/g, respectively. Arginine-fructose-glucose (AFG) is a specific amino-sugar that can be produced by chemical reaction of the process when the fresh ginseng is converted to red ginseng. The content of AFG is 1.0-1.5% in red ginseng. Acidic polysaccharide, which has been known as an immune activator, is at levels of 4.5-7.5% in red ginseng. Therefore, we recommended that the chemical profiles of Korean Red Ginseng made through the defined traditional method should be well preserved and it has had its own chemical characteristics since its traditional development.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.129-137
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• 1981

The purpose of this study was to extract saponin efficiently from ginseng leaves and peelings by macerating them with microbial enzyme. To begin with, we selected G-211 strain having the highest macerating activity among several rotting molds of fresh ginseng. Crude macerating enzyme was prepared from this G-2l1 strain by ammonium sulfate precipitation, and was applied to macerating leaves and peelings of ginseng. The optimal pH of the enzyme for maceration was 5.0 in both leaves and peelings of ginsen g. The optimal pH for the extraction of soluble matters and saponins was 4.5 and 5.5 in ginseng leaves and ginseng peelings, respectively. When this enzyme was treated together with crude cellulase from Trichoderma viride (To4), the extract content of saponin was 3.45% for ginseng leaves and 3.90% for ginseng peelings. Their yields were 39.8 % and 39.3 % of total saponin amounts in ginseng leaves and ginseng peelings, respectively. The ginsenoside patterns of saponins extracted with the treatment of enzymes were also studied by HPLC technics.

• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.119-127
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• 2020

Background: The aim of this study was done to identify whether mass produced wild ginseng culture broth prepared from cultivated wild ginseng roots could have an application in enhancing the agricultural utility value of leafy vegetables. Methods and Results: Leafy vegetables Lactuca sativa and Brassica juncea were treated with wild ginseng culture broth. Plants were examined and treatment (100 ㎖) applied twice a week over an eight week period. Total phenolic and flavonoid content of treated plants was then measured. Wild ginseng culture broth treatment resulted in phenolic and flavonoid content of 0.40 mg·GAE/㎖ and 0.36 mg·QE/㎖, respectively in L. sativa. When treated with wild ginseng culture broth, free radical scavenging ability was found to be higher in both L. sativa and B. juncea whereas antimicrobial activity was found to be higher in B. juncea (625 ㎍/㎖) than in L. sativa. Inorganic element analysis of L. sativa and B. juncea showed that Ca and Mg were higher in the wild ginseng broth treatment group, whereas harmful elements such as As were reduced. Conclusions: Rather than discarding the wild ginseng culture broth, it can be used as a fresh biomaterial by reprocessing it as agricultural products that can promote growth and improve functionality in plants.

• KIPS Transactions on Software and Data Engineering
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• v.5 no.7
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• pp.327-332
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• 2016

This study is a leading research project to develop an automatic grade decision making algorithm of a 6-years-old fresh ginseng. For this work, we developed a Ginseng image acquiring instrument which can take 4-direction's images of a Ginseng at the same time and obtained 245 jingen images using the instrument. The 12 parameters were extracted for each image by a manual way. Lastly, 4 parameters were selected depending on a Ginseng grade classification criteria of KGC Ginseng research institute and a survey result which a distribution of averaging 12 parameters. A pattern recognition classifier was used as a support vector machine, designed to "k-class classifier" using the OpenCV library which is a open-source platform. We had been surveyed the algorithm performance(Correct Matching Ratio, False Acceptance Ratio, False Reject Ratio) when the training data number was controlled 10 to 20. The result of the correct matching ratio is 94% of the $1^{st}$ ginseng grade, 98% of the $2^{nd}$ ginseng grade, 90% of the $3^{rd}$ ginseng grade, overall, showed high recognition performance with all grades when the number of training data are 10.

• Korean Journal of Medicinal Crop Science
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• v.25 no.4
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• pp.244-251
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• 2017

Background: The application of crop rotation systems may reduce the occurrence of soil-borne diseases by releasing allelochemicals and by subsequent microbial decomposition. Methods and Results: For reduction of ginseng root rot by the crop rotation system, after harvesting 6-year-old ginseng, fresh ginseng was grown along with continuous cultivation of sweet potato, peanut, and bellflower. Growth of 2-year-old ginseng was significantly inhibited in the continuous cultivation than in the first cultivation. Sweet potato, peanut and bellflower cultivations assisted in obtaining normal yields of ginseng in the first year after the harvest of 6-year-old ginseng. Salt concentration, potassium and sodium contents were gradually decreased, and, organic matter was gradually increased through cirp rotation. Phosphate, calcium and magnesium contents were not altered. The density of the root rot fungus was gradually decreased by the increase in crop rotation; however it was decreased distinctly in the first year compared to the second and third year. The severity of root rot disease tended to decrease gradually by the increase of crop rotation. Conclusions: Short-term crop rotation for three years promoted the growth of ginseng, however root rot infection was not inhibited significantly, although it was somewhat effective in lowering the density of the root rot pathogen.

• YAKHAK HOEJI
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• v.50 no.6
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• pp.381-385
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• 2006

Previously we have reported that black ginseng was produced by nine-time repeated steaming 5-year fresh ginsengs at 95${\circ}$C for 3hr in pottery apparatus and drying at 60${\circ}$C for 12${\sim}$36 hr and had an outstanding anticancer activity. This study was designed to examine the ability of black ginseng to suppress body weight gain appetite, and to investigate the effect of black ginseng on lipid profile in male rats fed normal diets. The extract of black ginseng was administered daily for 3 weeks, and the changes of body weight and food intake were measured. After administering the extracts for 3 weeks, the fat weight and serum lipid levels were also measured. Black ginseng persistently suppressed weigh gain and food intake was also reduced, but not significantly; The weight of both epididymal and abdominal fats was decreased In black ginseng-treated rats. Serum triglyceride level in rats administered with black ginseng was also significantly lowered. Therefore, these results reveal that the repeated administration of black ginseng causes a suppression of body weigh gain by decreasing triglyceride level in blood and body fat deposit.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.473-481
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• 2012

This study was conducted to investigate the contents of ginsenosides and physiochemical properties of Panax ginseng after 9 times steaming and drying treatment by using the new auto steamer which is more fast and simple than previous report. In the process of steaming and drying, the content of six major ginsenosides such as Rg1, Re, Rb1, Rc, Rb2 and Rd were gradually decreased. On the other hand, the content of seven minor ginsenosides includes Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5 were gradually increased. We observed the protopanxadiol ginsenosides such as Rb1, Rb2, Rc and Rd were converted into 20(S)-Rg3, 20(R)-Rg3, Rk1 and Rg5; similarly protopanxatriol ginsenosides of Rg1 and Re were converted into Rh1, 20(S)-Rg2 and 20(R)-Rg2. Based on the result of fresh ginseng, the contents of reducing sugar, acidic polysaccharide and total phenolic compounds were gradually increased and reached to maximum at 7 times repetitive steaming process of the fresh ginseng. Whereas DPPH radical scavenging activities were gradually decreased to 68% at 7 times steaming. New auto 9 repetitive steaming and drying process has similar production with original methods, but content of benzo(a)pyrene were not almost detected comparatively taking less time. The present results suggested that this method is best for the development of value-added ginseng industry related products.

• Korean Journal of Medicinal Crop Science
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• v.23 no.6
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• pp.480-488
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• 2015

Background : In order to determine the effects of planting methods on root growth of ginseng varieties, two different methods, direct seed sowing and transplanting were compared in terms of their effects on different root growth characteristics. Methods and Results : Higher fresh root weight was observed in ginseng grown by direct seed sowing. Direct seed sowing of three cultivars (Sunhyang, Chungsun and K-1) resulted in higher yield, whereas no difference was observed in the yield of one cultivar (Chungsun). Gumpoong was highly tolerant to physiological stress, as it showed fewer symptoms of rusty and rough skin root diseases in both direct seed sowing and transplanting. The average main root length per total root length of ginseng grown by direct seed sowing was 33.6%, whereas that of ginseng grown by the average of those by transplanting was 22.4%. Other root growth characteristics, including root length, main root diameter, and number of side roots, improved when the direct seed sowing method was used. Conclusions : To our knowledge, this is the first study reporting the differences in root growth parameters of ginseng varieties grown by direct seed sowing or transplanting at the same planting density. Because of the advantages of direct sowing during ginseng planting, developing new varieties and improving cultivation methods are imperative.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.206-210
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• 1982

Effects of pH, organic acides and UV irradiation on the browning of ginseng were investigated. Browning of ginseng tended to increase slightly in the alkaline pH range, whereas no discernible pH effect was observed in the pH ranges of 3.0-5.0 and 10.0-12.5. The treatment of fresh ginseng with organic acid such as citric acid, succinic acid, and tartaric acid greatly enhanced the browning reaction of ginseng but all treatments of mixture of glucose, glutamic acid, and glucose+glutamic acid with fumaric acid decreased the browning reaction except the treatment of fumaric acid only. The addition of ascorbic acid in concentration of greater than 0.1 M markedly accelerated the browning reaction and concurrently increased the red color, a characteristic color of quality red ginseng. Irradiation of ultraviolet light while drying red ginseng increased the brown color intensity in the first 5 days and thereafter decreased the brown color intensity.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.161-165
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• 1982

In order to find out pertinent methods for the acceleration of browing during ginseng processing, various treatments were made or fresh ginseng (Panax Ginseng C.A. Meyer) with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugars tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxy amino acids, or acidic amino acids used in the experiment. Among treatments with sugar-amino acid mixture, a mixture of glucose with glutamic acid gave the greatest acceleration. The brown color intensity gradually increased with an increase in glucose concentration for up to 0.5M. inorganic nitrogenous compounds enhanced the browning in general, and the effect varied greatly with the different compounds.