• Journal of Ginseng Research
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• v.40 no.4
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• pp.309-314
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• 2016

Korean Red Ginseng (KRG) is a heat-processed ginseng developed by the repeated steaming and air-drying of fresh ginseng. Compared with fresh ginseng, KRG has been shown to possess greater pharmacological activities and stability because of changes that occur in its chemical constituents during the steaming process. In addition to anticancer, anti-inflammatory, and immune-modulatory activities, KRG and its purified components have also been shown to possess protective effects against microbial infections. Here, we summarize the current knowledge on the properties of KRG and its components on infections with human pathogenic viruses such as respiratory syncytial virus, rhinovirus, influenza virus, human immunodeficiency virus, human herpes virus, hepatitis virus, norovirus, rotavirus, enterovirus, and coxsackievirus. Additionally, the therapeutic potential of KRG as an antiviral and vaccine adjuvant is discussed.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.197-205
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• 2015

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at $15^{\circ}C$ after 10 days. Lactic acid bacteria grew until reaching $1.10{\times}10^9CFU/mL$ after 20 days of fermentation, and ${\beta}$-glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of $80{\mu}g/mL$, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression.

• Korean Journal of Medicinal Crop Science
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• v.22 no.3
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• pp.223-230
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• 2014

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentation process in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steaming process was applied at $90^{\circ}C$ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9 incubated at $36^{\circ}C$ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under the steaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as 3.231 mg/g, 2.585 mg/g and 1.955 m/g and 2.478 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with the steaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkage to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming process and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

• Journal of Ginseng Research
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• v.16 no.2
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• pp.105-110
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• 1992

Polysaccharide contents in Panax ginseng roots were evaluated by a spectrophotometry, utilizing the complex formation of ginseng polysaccharide with alcian blue dye in 50 mM ammonium biphos-phate, pH 4.2. The polysaccharide content in red ginseng was about three times higher than that in fresh ginseng when both were extracted with water, and increased about two times when red ginseng was extracted with an alkaline solution. The determination of polysaccharide in various parts of ginseng revealed that main roots contained the component more than fine roots. Fresh ginseng sections stained by the dye showed polysaccharide mainly was found in cortex and combium but not in epidermis.

• Journal of Biosystems Engineering
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• v.28 no.2
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• pp.157-166
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• 2003

The purpose of this study is to characterize the internal physical properties of fresh Korean ginsengs (Panax ginseng C.A. Meyer) through a magnetic resonance imaging (MRI) technique. Current external visual inspection cannot determine internal quality of ginsengs successfully. Relaxation time constants, T$_1$ and T$_2$*, were obtained from a series of MR images. Calculated Ti values were varied with different physiological states of ginseng tissues. Internal imaging information was obtained nondestructively from fresh ginsengs. One- and two-dimensional image analyses were performed. One-dimensional image analysis showed a potential of age identification of ginsengs rapidly. Internal quality of normal and abnormal ginsengs was evaluated using two-dimensional MR images. Various types of internal defects such as internal cavity and rotten spot were visualized clearly. The MRI technique had a feasibility to detect internal defects of fresh ginsengs effectively.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.138-143
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• 1995

Currently, some food materials are disinfected by $\gamma$-irradiation (using Co-60) or ethylene oxide treatment. These treatments were applied to ginseng powder and the ginseng components such as ginsenosides, polyacetylenes and phenolic acids were analyzed by HPLC to determine any compositional changes due to irradiation. No appreciable difference was observed in the HPLC pattern of ginsenosides, polyacetylenes of ginseng powder after 10 key irradiation or ethylene oxide treatment (EO $CO_2$= 3 : 7, w/wfb) from those of untreated fresh ginseng powder when they were analyzed soon after treatments. When the ginseng powders were stored at room temperature for three years after the same treatment, the HPLC patterns of polyacetylenes and phenolic acid fraction showed appreciable change from those of fresh ginseng powder, however, the HPLC patterns of three year old samples did not show any appreciable difference.

• Journal of Ginseng Research
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• v.19 no.1
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• pp.73-76
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• 1995

Newly sprouted American ginseng (Panax quinquefolium L.) seedlings were transplanted to forest pots with mycorrhizae-infested soil and grown in screenhouse for 2 years. Growth patterns, mortality rate and fresh root weight were investigated. Plants in VAM soil had lower mortality rales than control. In soils infested with two species of mycorrhizal fungi (Glomu deseyicola, frappe, Bloss and Merge and G. intraradices, Schenck and Smith), 28-35% of plants produced 3-prongs in the second season and significantly increased fresh root weight by 41 to 43%.

• Journal of Ginseng Research
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• v.18 no.1
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• pp.60-65
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• 1994

Fresh ginseng of same grade was stored under the 4$\pm$1$^{\circ}C$ and 87~92% RH for 10 weeks. During the storage, an aliquot amount of the ginseng was drawn, freeze dried and chemical constituents and physicochemical parameters were measured. After 10 weeks of storage drying rate and shrinkage of ginseng were 1520% and 9.04%, respectively, mold growth was seen at week 5 and observed for 51.2% of the ginseng week 10. Amylase activity level was elevated at the early stage of storage and decreased to 5% of initial value at week 5. At week 5, the elevated amylase activity was inconcomitant with the appearance of the mold growth. Crude protein contents were increased and decreased, respectively 5 week post storage. No significant changes in crude fat, crude fiber, ash, total sugar, n-butanol extract and ginsenoside were observed. The content of water-extractable substance showed maximum at week 7 to 8. The value of pH was slightly elevated and reducing sugar was increased during the storage. Key words Ginseng storage, physicochemical properties, drying rate, shrinkage, amylase activity.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.131-137
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• 1979

The effect of CA storage on the fresh ginseng roots were investigated. The quality of red ginseng prepared from the roots of CA storages were also evaluated and following results were abtained. 1. Fresh ginseng roots stored at controlled atmosphere showed normal appearances for as long as 6 months, while they were contaminated with fungi in 3 months when stored in the refrigerator. 2. The weights of fresh ginseng roots were reduced for 180 days to 9% and $4{\sim}5%$ in cold storage and CA storage, respectively. Those of CA storage were higher than cold storage in their hardness. 3. Bitterness of the fresh ginseng root was generally decreased as it was stored long. The decrease in bitterness of CA group was less than cold-storage group. 4. Respiration of CA group was lower than that of cold-storage group for whole storage periods. 5. Red ginseng perpared from the fresh roots stored for 180 days was incomplete in gelation and its husk was easily detached. 6. Total saponins of the red ginseng made from the fresh ginseng of CA storage was greatly reduced as compared to that prepared commonly.

• Journal of Ginseng Research
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• v.32 no.4
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• pp.305-310
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• 2008

The volatile constituents of the fresh roots of Panax ginseng C.A. Meyer have been investigated after treatment with artificial saliva and analysed by gas chromatography-mass spectrometry (GC-MS) using solid phase microextraction (SPME) fiber. Twenty peaks were detected in fresh ginseng, 5 of them were unknown peak, and mainly hydrocarbon components (${\alpha}$-pinene, ${\beta}$-pinene, myrcene, limonene, ${\beta}$-panasinsene, ${\beta}$-elemene, ${\beta}$-gurjunene, trans-caryophyllene, ${\alpha}$-gurjunene, ${\alpha}$-panasinsene, ${\alpha}$-neoclovene, trans-${\beta}$-farnasene, ${\alpha}$-humulene, ${\beta}$-neoclovene, ${\alpha}$-selinene, ${\beta}$-selinene, bicyclogermacrene) were detected. It's area percentage was increased about 10% in the fresh ginseng added artificial saliva during 40 minutes.