• 한국식품과학회지
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• 제37권1호
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• pp.67-72
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• 2005

수삼 및 수삼을 기질로 한 배양물로부터 조사포닌을 분리하여 TLC를 확인한 결과 목질진흙버섯 및 영지버섯 균사체 배양물 조사포닌에서 $Rg_{2}$와 $Rh_{1}$ 위치에서 spot을 볼 수 있었으며, 노루궁뎅이버섯 균사체 배양물에서는 $Rg_{3}$와 $Rh_{1}$과 같은 위치에서 spot을 볼 수 있었다. 배양물의 총페놀성 화합물 함량은 수삼, 목질진흙버섯, 영지버섯 및 노루궁뎅이버섯 균사체 배양물 조사포닌에서 1.04, 1.11, 1.45, 1.29%로 나타나 수삼보다는 수삼 배양물에서 높았으며, 특히 영지버섯 균사체 배양물에서 가장 높은 폐놀성 화합물 함량을 나타내었다. 수삼 배양물 조사포닌의 전자공여능의 경우 목질진흙버섯 균사체 배양물 1mg/mL 및 10mg/mL에서 각각 92.8, 94.9%로 가장 높았다. 지질과산화 억제효과는 영지버섯 균사체 배양물 조사포닌이 29.5%로 목질진흙버섯 균사체나 노루궁뎅이버섯 균사체 배양물 보다 높았다. Tyrosinase 저해활성은 영지버섯 균사체 배양물 조사포닌이 65.5%로 가장 높았다.

• Journal of Ginseng Research
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• 제13권2호
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• pp.215-222
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• 1989

A macromolecular fraction from fresh ginseng root containing mainly polysaccharide showed mild mitogenic activity in human cord blood lymphocytes. 2) When lymphocytes were transformed by Con A or PHA, this fraction could greatly enhance the activity of these lectin mitogens, thus showing a potentiation effect. 3) Although this macromolerular fraction contains saponin and is susceptible to trypsin digestion, it is probably a peptido-glycan in nature on account of its important carbohydrate content and thermal stability. 4) This fraction could not support cancer cell (EAT, K562) growth : its inhibitory effect on these cells remains to be explored.

• 생약학회지
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• 제25권1호
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• pp.35-40
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• 1994

Aqueous extreact of fresh ginseng (AFG) was examined for the antigenicity in Hartley guinea pigs in comparision with ovalbumin (OVA). When guinea pigs were sensitized with AFG emulsified with complete Freund's adjuvant (CFA), these animals showed negative reactions in active systemic anaphylaxis (ASA), active cutaneous anaphylaxis (ACA) and passive cutaneous anaphylaxis (PCA) tests and passive hemagglutination (PHA) reaction. On the contrary, when guinea pigs were sensitized with OVA emulsified with CFA as positive controls, these animals disclosed positive reactions in ASA, ACA and PCA tests and PHA reaction. From these results, AFG was considered not to possess antigenic properties in guinea pigs. In addition, the dose levels of AFG empolyed in the present experiment were confirmed not to suppress immune reactions.

• 한국식품위생안전성학회지
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• 제28권4호
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• pp.319-323
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• 2013

본 연구는 시중에 유통되고 있는 인삼 및 인삼 제품류의 미생물 오염실태를 조사하고자 수행하였다. 충남 금산과 진주 인근지역에서 유통되고 있는 인삼 및 인삼 제품류 81점에 대해 미생물 오염도를 조사한 결과 일반세균과 대장균군은 수삼이 3.19~7.02 log CFU/g로 오염도가 가장 높았고, 백삼에서는 0.25~7.31 log CFU/g, 홍삼에서는 0~2.89 log CFU/g, 홍삼음료에서는 0~1.70 log CFU/mL 범위의 오염도를 나타내었다. 병원성 미생물은 홍삼음료를 제외한 수삼, 백삼 및 홍삼에서 B. cereus가 검출되었다. 그 오염 수준은 수삼의 경우 91.9%(34/37)에서 2.41 log CFU/g 수준으로 검출되었고, 백삼은 53.3%(8/15)에서 0.98 log CFU/g, 홍삼은 13.3%(2/15)에서 0.50 log CFU/g 수준으로 검출되었다. 곰팡이의 경우 수삼에서만 0.72~5.54 log CFU/g범위로 검출되었고, 나머지 백삼(73.3%), 수삼(73.3%), 홍삼음료(21.4%)는 1 log CFU/g or mL 이하의 매우 낮은 수준의 오염도를 나타내었다. 유통 중인 인삼 및 인삼 제품류의 미생물 오염도는 대체적으로 양호한 수준이었으나 일부 제품은 인삼류 제품 검사기준을 초과한 경우도 존재하기 때문에 미생물 오염 방지를 위한 위생관리에 주의를 기울일 필요가 있는 것으로 판단된다.

• Journal of Ginseng Research
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• 제19권1호
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• pp.62-72
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• 1995

During the controlled atmosphere storage (CA), fresh ginseng showed good appearance in quality, and other deterioration of freshness was not observed until 12 weeks. On the other hand, MA storage had kept freshness only in treatment of 1 until 8 weeks. There was no significant difference between treated and non-treated sample with preservatives, and not treated sample was not infected with various different fungi. Moisture contents and hardness of ginseng in all treatments were not changed much until 12 weeks, and surface shrinkage did not occur either. But shear stress increased somewhat in all treatments after 12 weeks. The granule of microstructure in tissue diminished slightly. The apparent Quality of red ginseng was good until 4 weeks of treatment. But as time passed, white skin and wrinkled skin were generated and darkened in its color. B-1 in CA and E-1 in MA were found to be the most favorable one. The content of crude saponin did not change significantly during storage of CA or MA by preservation conditions and period. Though a small increase in saponin content from 4.92% to 5.43% was recognized in B-1, which was treated with preservative and 6.0% In B-2, control, this could rather explain increment of soluble component by butanol. Thus, there was no change in total contents of ginsenoside pattern and composition of each content. The Rbl content in B-1 and B-2 were 0.98%, and 0.97%, respectively, whereas that of control was 0.96%. E-1 of MA, treated with preservative was 5.32% after 12 weeks, but was 5.73% in control, indicating that ginsenosides pattern was quite similar to that of CA storage.

• 한국환경농학회지
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• 제39권2호
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• pp.83-88
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• 2020

BACKGROUND: This study was carried out to investigate residual characteristics of diethofencarb during ginseng cultivation and processing, and to establish the maximum residue limits (MRL) of ginseng and its processed products. METHODS AND RESULTS: Supervised field trials were conducted from three fields located at Seosan, Goesan and Jeongeup in Korea. Diethofencarb 25% WP was diluted by 500 times and sprayed 4 times onto the ginseng with 10 days interval. The samples were collected at 80 days after final application. The residual amounts of diethofencarb ranged from 0.074 to 0.460 mg/kg in fresh ginseng, from 0.292 to 0.720 mg/kg in dried ginseng, and from 0.208 to 0.557 mg/kg in red ginseng. These data exceeded the ginseng's MRL, 0.3 mg/kg. The processing factors of diethofencarb in processed products were found to be 2.64 and 1.99, respectively for dried and red ginseng. CONCLUSION: Given the lower residual concentration of red ginseng that goes through a more complicated process than dried ginseng, the residual concentrations of diethofencarb in processed ginseng products were found to be dependent on processing method. Therefore, it is necessary to reconsider the MRL of diethofencarb in fresh ginseng and its processed products.

• 생약학회지
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• 제16권3호
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• pp.141-150
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• 1985

Lipid and fatty acid compositions of free lipids and bound lipids from fresh ginseng, red ginseng and white ginseng were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. Free lipid and bound lipid contents in those three samples were 1.21 to 1.45% and 0.32 to 0.45%. Neutral lipid fractions in free lipids from the samples were 76.6 to 79.7%, while glycolipid and phospholipid fractions were 11.6 to 14.7% and 8.5 to 8.7%, respectively. The major lipids were triglycerides, sterol esters and hydrocarbons, diglycerides and free sterols in neutral lipids, sterol glucoside, monogalactosyl diglyceride, esterified steryl glycoside, digalactosyl diglyceride in glycolipids and phosphatidyl ethanolamine, phosphatidyl glycerol, phosphatidyl choline and phosphatidyl inositol in phospholipids. Fourteen kinds of even numbered and four kinds of odd numbered fatty acids were identified in the four lipid fractions (TL, NL, GL and PL) by GLC, and the main fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid.

• 한국식품영양과학회지
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• 제37권1호
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• pp.72-75
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• 2008

경북 풍기지역의 연근별 수삼을 이용한 홍삼제조에 따른 전반적인 품질특성을 분석하였다. 그 결과 5년근 홍삼은 색택, 외관, 직경, 내부품질 등에서 6년 근과 유사하거나 다소 저조하였으나, 길이와 수율 면에서는 우수한 것으로 나타났다. 또한 홍삼의 유효성분인 ginsenoside 함량은 5년 근이 홍삼의 특이성분이라고 할 수 있는 ginsenoside $Rg_3$ 및 $Rh_2$ 함량이 더 높은 것으로 나타났다. 따라서 경북 풍기지역의 홍삼제조에 있어서는 5년 근 수삼을 원료삼으로 사용하는 것이 전반적인 품질 및 유효성분 측면에서 매우 타당한 것으로 평가되었다.

• Journal of Ginseng Research
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• 제44권3호
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• pp.424-434
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• 2020

Background: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated. Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation from fresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during the steaming process at 120℃. Acidic glutamic acid and basic arginine were used for the acid impregnation treatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free amino acids contents in untreated and amino acid-treated P. ginseng samples were determined. Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acid-treated P. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng significantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at high temperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acids levels during the steaming process. Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why and how steaming induces the structural change of ginsenoside inP. ginseng and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.

• Journal of Ginseng Research
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• 제19권2호
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• pp.87-92
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• 1995

We conducted a prospective cohort study to evaluate the preventive effect of ginseng on the development of cancer in the population over 40 years old residing in Kangwha-eup from August 1987 to December 1992. Alnong 4, 634 persons (2, 362 men, 2, 272 women), 335 (7.6%) persons had died. Cancer accounted for 79 (22.8%) of the total death. Of 4, 634 persons eligible for analysis, 70.475 (3, 263) were ginseng intakes. Ginseng intakes had a decreased risk (RR=0.48, 95% Cl : 0.34~0.67) compared with non-intakes. The relative risk of cancer according to the kind of ginseng was 0.23 (95% Cl : 0.08~ 0.63) for fresh ginseng extract intakes. There was a decrease in risk with rising the frequency of ginseng intake, showing statistically significant dose-response relationship. The longer the duration of ginseng intake or the greater the total number of ginseng consumed, the lower the risk. Newly diagnosed cancer cases have been identified: 42 stomach, 24 lung, 14 liver and 57 at other sites. The relative risks of ginseng intakes were 0.34 (95% Cl 0.19~0.60) in gastric cancer and 0.27 (95% Cl : 0.12-0.60) in lung cancer. Among ginseng preparations, fresh ginseng intakes were significantly associated with the decreased risk of gastric cancer (RR: 0.19, 95% Cl : 0.04~0.98). These results strongly revealed that Panax Ginseng C.A. Meyer (Korean ginseng) has preventive effect against cancer.