• Bulletin of Food Technology
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• v.25 no.3
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• pp.258-266
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• 2012

경기인삼 품질 특성을 확립하기 위한 기초자료로 진세노사이드 특성을 조사하였다. 경기도내 4대 인삼조합(개성, 김포 파주, 경기동부, 안성) 인삼을 인삼농가에서 직접 채취하거나 채굴현장에서 수집하여 진세노사이드 함량 및 조성을 분석하여 그 특성을 분석해 본 결과는 다음과 같다. 1. 경기인삼 4, 5, 6년근의 총 진세노사이드 함량은 3.92 mg/g, 4.34 mg/g 및 4.94 mg/g으로 각각 나타나 재배 년수가 증가할수록 함량이 높아짐을 알 수 있었다. PD/PT 비율은 1.12, 1.34 및 1.40으로 년근 수가 증가할수록 PD계열 진세노사이드 함량이 증가하였다. 2. 경기인삼 6년근의 크기별 진세노사이드 함량을 측정한 결과 큰 인삼(大)의 총 진세노사이드 함량은 5.19 mg/g, 작은 인삼은 4.69 mg/g으로 같은 년근 수에서는 인삼의 크기에 따라 진세노사이드함량 차이는 크게 나타나지 않았다. 3. 6년근 부위별 총 진세노사이드 함량은 주근이 3.70 mg/g이며 세근은 6.37 mg/g으로써 주근보다 세근에서 1.72배 함량이 높은 것으로 나타났다. 진세노사이드 각각 함량별로 비교해 볼 때 PD계인 진세노사이드 $Rb_2$, $Rb_3$, Rc, Rd와 PT계인 Re, $Rg_2$가 주근보다 세근에서 높은 함량을 나타내어, PD/PT 비율이 1.08과 2.06으로 세근은 주근보다 PD계열 함량이 2배 이상 높은 것으로 나타났다.

• Journal of Pharmacopuncture
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• v.13 no.2
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• pp.33-49
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• 2010

Objectives: The aim of this experiment is to provide an objective differentiation of cultivated ginseng, mountain ginseng through component analysis, and to know the change of gin senoside components in the process of heating and fermentation Methods: Comparative analyses of ginsenoside $Rb_1$, $Rb_2$, Rc, Rd, Re, Rf, $Rg_1$, $Rg_3$, $Rh_1$, and $Rh_2$, from the cultivated ginseng 4 and 6 years, and mountain cultivated ginseng were conducted using HPLC (High Performance Liquid Chromatography, hereafter HPLC). And the same analyses were conducted in the process of heating and fermentation using mixed Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium lactis for 7 days. Results: The change of ginsenosides to the process of red ginseng and fermentation, cultivated ginseng and mountain cultivated ginseng were showed another results. Mountain ginseng showed a lot of change compared with cultivated ginsengs. In the 7 days of fermentation, mountain ginseng showed that ginsenoside $Rg_1$, $Rb_1$, $Rb_2$, Rc, and Rd were decreased and increased ginsenoside Re, Rf, $Rg_3$ and $Rh_1$ were increased compared with cultivated ginseng Conclusions: It seemed that ginsenosides of mountain cultivated ginseng was better resolved than cultivated ginseng because the difference of structure or distribution of ginsenosides in the condition of fermentation.

• Journal of Ginseng Research
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• v.23 no.1 s.53
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• pp.13-20
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• 1999

We previously reported that Korean red ginseng (KRG) has a relaxation effect on the smooth muscles of corpus cavernosum via nitric oxide (NO) pathway and calcium and potassium channels. However, it is suggested that the active ingredients of KRG might be different depending on the sources of preparation, and there might be differences in actions for different compositions. We first investigated the composition of KRG saponins according to the extractions of the various sources of KRG, then with these extractions the relaxation effects were evaluated in vitro and hemodynamical in vivo using New Zealand white rabbit and rat corpus cavernosum. The total compositions of ginsenoside $(G-Rb_1,\;-Rb_2,\;-Rc,\;-Rd,\;G-Re,\;-Rf,\;-Rg_1)$ in fractionated KRG saponin designated as TS-1, TS-2, TS-3 were $41\%,\;40\%,\;and\;62\%,$ respectively, and the ratios of PD saponin and PT saponin (PD/PT) were 1,55, 1.72, 2.25, and 2.61, the values of which were statistically significant. In vitro studies using the rabbit corpus cavernosal muscle strips, the KRG saponin relaxed cavernosal strips in a dose-dependent manner, and same results were observed in in vivo studies, that KRG saponin increased the intracavernosal pressure in the rat. There was difference in the efficacy according to fractionation techniques. The differences in the total contents of ginsenosides did not affect relaxation, rather PT saponin content was statistically related to the degree of cavernosal relaxation, and this action presumed to be mediated by NO pathway and calcium and potassium channels. In conclusion, KRG exerts relaxation which is a key step in erection via combination of effects on NO system or calcium and potassium channels. The efficacy of this action is different to the sources of ginseng, which is affected by the different composition of ginsenosides $(G-Rb_1,\;-Rb_2,\;-Rc,\;-Rd,\;G-Re,\;-Rf,\;-Rg_1).$ Thus the further studies on the active ingredients such as minor ginsenosides and non-saponin components of red ginseng with maximum potency should be sought.

• Journal of Ginseng Research
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• v.28 no.4
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• pp.165-172
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• 2004

Ginseng is traditionally cultivated worldwide in cold continental climates. It is now also being cultivated in maritime environments such as New Zealandis. This paper reports a number of growth and quality parameters for plants grown under those conditions over two growing seasons and the intervening winter dormant period. While shoot biomass peaked mid-summer, in contrast, root biomass peaked late autumn/early winter. Starch, sucrose, fructose, glucose and inositol were detected in the roots. Starch concentrations were highest in early autumn (mean 470 mg $g^{-1}$ dry weight) and lowest in mid spring (218 mg $g^{-1}$ dry weight). Sucrose concentrations were low during early summer until late autumn but increased rapidly with the onset of winter and peaked during mid spring (168 mg $g^{-1}$ dry weight). Fructose and glucose concentrations were similar and peaked in late spring (5.3 and 6.2 mg $g^{-1}$ dry weight). Inositol concentrations peaked in mid summer (1.7 mg $g^{-1}$ dry weight). Starch/sugar ratios were high during summer and autumn and low during winter and spring. Ginsenoside concentrations and profiles showed that the six major ginsenosides, Rgl, Re, Rb1, Rc, Rb2 and Rd, were present, but Rf was absent. Concentrations did not vary with sampling date. The most abundant ginsenosides were Re (15.9 to 17.5 mg $g^{-1}$ dry weight) and Rb1 (10.7 to 18.1 mg $g^{-1}$ dry weight). Combined, they accounted for < $75{\%}$ of total ginsenoside concentrations. Limited taste tests indicated that highest root quality occurred during late autumn, after the shoots had senesced. However, quality could not be related to plant chemistry.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.77-80
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• 1988

The effects of ginseng saponins and some phenolic acids on the in vitro biosynthesis of prostaglandins was examined in order to identify the role of some ginseng components on the regulaion of arachidonic acid metabolism. The productions of prostaglandin $E_2(PGE_2).$ prostaglandin $F_2{\alpha}(PGF_2{\alpha}).$ thromboxane $B_2(TxB_2)$ and 6-keto-prostaglandin $F_1{\alpha}(6-keto-PGF_1{\alpha})$ from $[^3H]-arachidonic$ acid were evaluated with rabbit kidney microsome. human platelet homogenate and bovine aortic microsome. The amounts of the total cyclooxy-genase products from arachidonic acid did't show significant changes in the presence of ginseng saponins. Panaxadiol. panaxatriol and all of the ginsenosides used in these experiments reduced the formation of $TxB_2.$ while increased the $6-keto-PGF_1{\alpha}$ production dose dependently. Ginseng saponins did't inhibit the ADP($10{\mu}M$) induced platelet aggregation. but sodium arachidonate (0.5 mM) induced platelet aggregation. but sodium arachidonate (0.5 mM) induced platelet aggregation was signiticantly inhibited. These findings suggest that ginseng saponins seem to playa role in the regulation of the arachidonate metabolism. probably by affecting the divergent biosynthetic pathway of prostaglandins from endoperoxide.

• YAKHAK HOEJI
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• v.23 no.3_4
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• pp.181-186
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• 1979

A high performance liquid chromatograpic procedure is described for determining ginseng saponins such as ginsenoside-Rb1, -Rb2, -Rc, -Rd, -Re, -Rf, -Rg1, and-Rg2. Ginseng saponins extracted with 90% methanol and water-saturated butanol were compared with pure standard ginsenosides. The resolution of the saponins was satisfactory and detection limit for each saponin was about 5.mu.g. Separation of the saponins was accomplished using a .mu. Bondapak carbohydrate analysis column, mobile phase of acetonitrile-water-butanol (80:20:15) and differential refractive index (RI) detector. The reproducibility and the recovery were also studied. This method was applied for determining the saponin contents of several parts of leaf, fresh ginseng, white ginseng, and red ginseng.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.13-19
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• 1984

In the previous symposium, authors reported about anti-atherogenic action of Panax ginseng, saying that red-ginseng powder increased serum HDL-cholesterol, decreased total cholesterol, TG, NEFA, in addition, decreased platelet adhesiveness. Later, Toyama group including me. reported that ginsenosides esp. $Rb_2$ enhanced HDL and decreased LDL. Also Matsuyama group and Kinki Univ. group reported that ginsenosides $Rg_1,\;Rb_2,$ etc. inhibited platelet aggregation. This paper will be divided into two parts: Experimental and clinical Experimental study; Using a highcholesterol-cholic acid-fed rats, effects of red ginseng extract and several ginsenosides on serum apoprotein-lipoproteins in relation to prostaglandins. Rats received $2\%$ cholesterol 1-1$\%$ cholic acid diet, ginseng extract or ginsenosides 2.5mg/100g/day for 9 days. Red ginseng extract, ginsenosides $Rb_2,\;Rc,\;Rb_1,\;and\;Rg_1,\;esp.\;Rb_2,$ increased HDL, apo-AI, Aii and $PGI_2,$ while they decreased LDL, apo-B and $TXA_2$. Clinical study: Effect of red ginseng powder on hyperlipidemia was observed. Long term administration of red ginseng powder manufactured by Office of Monopoly, Republic of Korea and offered by Japan-Korea Korean Ginseng Co., Kobe, at the dose of 2.7 g/day, was performed in patients with hyperlipidemia up to 4 years. The significant increase in serum HDL-cholesterol and also the significant decrease in total cholesterol, atherogenic index, TG, NEFA and lipoperoxide was observed with 3-48 month administration of red ginseng. Conclusions: Red ginseng and ginsenosides improved hyperlipidemia in rats and in man, with the improvement of blood apoproteins, lipoproteins and prostaglandins in experimental hyperlipidemic animals.

• Archives of Pharmacal Research
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• v.16 no.2
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• pp.114-117
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• 1993

Ginsenosides present in the roots of panax ginseng C.A. Meyer were shown to induce a stimulatory effect on the overexpressed cellular chicken c-src protein tyrossine kinase in NH3T3 cells. Among 4 ginsenosides studied $(G-Rb_2,\;G-Rc,\;G-Re\;and\;G-Rg_1),\;G-Rg_1$ showed the most stimulatory effect at $16.7\mu{g/ml}$ ginsenoside concentration increasing the activity by 2-4 times. Inhibitors of either protein synthesis or RNA synthesis blocked the activation of c-src proein tyrosine kinase. These results suggest that the csrc kinase activation apprars to involve an increase in the amount of protein of the kinase by transcriptional control mechanism rather than an increase in the kinase activity.

• Korean Journal of Medicinal Crop Science
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• v.13 no.1
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• pp.52-56
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• 2005

This study was compared the quality of red ginseng and characteristic changes of physicochemical properties according to the storage period (non storage, two days, six days, eight days, ten days) and store temperature $20^{\circ}C, \;34^{\circ}C,\;-10^{\circ}C)$. The water content of the fresh ginseng has a tendency to decrease as storage time increases. When we store the fresh ginseng for 10 days, the ideal storage temperature is considered to be $34^{\circ}C$ degrees. The amount of total nitrogen has a tendency to increase more than that of no storage as storage period approaches to 10 days. In the storage temperature, the amount of total nitrogen has a tendency to increase in the order of 1) room temperature, 2) freezing storage, 3) cold storage more than no storage. Cold storage has larger contents of total phenolic compounds than room temperature and freezing storage according to storage temperature. When we analyze the changes of a relative density of eight elements, ginsenoside $Rb_1,Rb_2,Rc,Rd,Re,Rg_3,Rg_1\;and\;Rg_2$ in red ginseng's saponin Rf according to storage condition, the relative density of $Rb_1\;and\;Rg_1$ against Rf diminishes in each storage condition as storage time increases. And it is also thought that density change of ginsenoside appears because of the materials, and change tendency according to storage condition is not clear. From functional nature on the evaluation of the quality, taste and fragrance of red ginseng according to storage district, it is evaluated that it is most recommendable for red ginseng to be transported and stored in $3{\sim}4$ degrees to keep its best condition.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.83-89
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• 2012

In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides $Rb_1$, $-Rb_2$ and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)$-Rg_3$, 20(R)$-Rg_3$ and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.