• Journal of Ginseng Research
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• 제44권3호
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• pp.496-505
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• 2020

Background: Panax ginseng is a marvelous herbal remedy for all ailments of body. That may be why it is called Panax, which means "cure for all". Melanin is a pigment that gives color to our skin; however, increased melanin production can lead to tumor formation. Human exposure to ultraviolet B radiation has increased extensively owing to the increased sunlight due to global warming. Consequently, a phenomenon called photoaging has been observed for all skin colors and types. As a result of this phenomenon, a set of enzymes called matrix metalloproteinases, which serve as degradation enzymes for extracellular matrix proteins, mainly collagen, is increased, causing depletion of collagen and resulting in early wrinkle formation. Methods: Therefore, in our study, we used the murine melanoma cell line B16/F10 to study the inhibition of melanogenesis by Korean Red Ginseng (KRG) extract in vitro and HRM-2 hairless mice exposed to artificial ultraviolet B to examine the efficacy of KRG in vivo. We prepared a 3% red ginseng extract cream and evaluated its effects on human skin. Results: Our results demonstrated that KRG induced potent suppression of tyrosinase activity and melanin production in B16/F10 cells; moreover, it reduced the transcription and translation of components involved in the melanin production pathway. In the in vivo experiments, KRG potently suppressed the expression of matrix metalloproteinases, reduced wrinkle formation, and inhibited collagen degradation. On human skin, ginseng cream increased skin resilience and skin moisture and enhanced skin tone. Conclusion: Therefore, we conclude that KRG is an excellent skin whitening and antiaging product.

• 한국식품영양학회지
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• 제30권6호
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• pp.1341-1347
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• 2017

The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was $25.0^{\circ}Brix$ and showed proportional increases up to $25.0{\sim}29.7^{\circ}Brix$ with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the $L^*$ and $a^*$ values decreased but the $b^*$ value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

• Applied Biological Chemistry
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• 제25권3호
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• pp.161-165
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• 1982

홍삼갈변(紅蔘褐變)의 적합(適合)한 촉진방법(促進方法)을 구명(究明)하기 위하여 인삼(人蔘)에 당(糖), amino산(酸) 및 무기질소화합물(無機窒素化合物)을 처리(處理)한 결과(結果) 당류중(糖類中)에서는 maltose와 glucose가 가장 강(强)한 갈변축진작용(褐變促進作用)을 나타내었다. amino산(酸)은 basic amino acid인 lysine, histidine, arginine이 가장 크게 촉진(促進)했으며 당(糖)과 amino산(酸) 혼합처리(混合處理)에서는 glucose와 glutamic acid 혼합처리구(混合處理區)가 가장 크게 촉진(促進)되었다. Glucose농도별(濃度別) 처리시(處理時)의 갈변촉진효과(褐變促進?果)는 glucose농도(濃度)가 증가(增加)함에 따라 갈변(褐變)이 촉진(促進)되었으며 무기질소화합물중(無機窒素化合物中)에서는 $urea>(NH_4)_2HCO_3>CH_3COONH_4$등의 순(順)으로 갈변(褐變)이 촉진(促進)되었다.

• 한국식품조리과학회지
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• 제24권3호
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• pp.358-366
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• 2008

The antioxidant properties of red ginseng extracts prepared under different extraction conditions were evaluated by a variety of antioxidant assays, including $DPPH^{\cdot}$ radical scavenging, $ABTS^{+\cdot}$ radical scavenging, superoxide anion scavenging, nitrite scavenging and reducing power activities. The contents of total phenolic compounds and flavonoids were also determined. The various antioxidant activities were compared to positive controls such as Trolox, tannic acid and ascorbic acid. The antioxidant activities of all of the extracts were shown to be the highest in the ethanol extract. The antioxidant activities of the red ginseng powder were the lowest among the samples. The amounts of total phenolic compounds and flavonoids were at a maximum in the ethanol extract. Correlation analysis demonstrated the existence of a linear relationship between free radical scavenging activities and the phenolic compounds contents of extracts. The antioxidant activity of yogurt was increased as the result of the addition of red ginseng extract. The quality characteristics of the yogurt to which red ginseng extract was added were similar to those of yogurt without red ginseng extract. The overall sensory score and color of yogurt made from 0.5% red ginseng was the best of the tested yogurts. In accordance with the antioxidant activity and quality characteristics, the optimal concentration of red ginseng extract was approximately 0.5%.

• Journal of Biosystems Engineering
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• 제29권4호
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• pp.329-334
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• 2004

This study was conducted to investigate the characteristics of transmittance spectrum of Korean red ginseng using VIS/NIR spectroscopy. The results of this study were as follows; Light intensity affected the characteristics of the spectrum. For over 40% light intensity, the first and second peaks appeared at 700nm and 1,100nm, respectively. For the 20% light intensity, the first and second peaks appeared at 800nm and 1,100nm, respectively. Thus, the typical color characteristics of halogen lamp were similar to each other if over 40% of maximum light intensity power, otherwise it was not. Transmittance spectrum showed different characteristics at different portions of red ginseng. Normal red ginseng showed strong intensity at the first peak around 700nmbecause of reddish internal tissue. However, an internal white core red ginseng showed weak peak-intensity due to whitish internal tissue. There was no significant difference in the second peak at 800nm for the different internal qualities. Third peak at 900nm showed somewhat difference by internal qualities but it was difficult to find significant trend. To separate the differences of the internal qualities, intensity differences between peaks were used. It was possible to classify normal red ginseng by the differences of "peak 1 -peak 2" and "peak 1 - peak 3". In addition, shift of the first and the third peaks in the spectrum could separate normal red ginseng from others.ginseng from others.

• 한국축산식품학회지
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• 제39권2호
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• pp.324-331
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• 2019

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.05). In terms of color, $L^*$ values decreased significantly with increasing concentration of ginseng extract, while $a^*$ values increased significantly (p<0.05). The results of texture profiling showed that cohesiveness and springiness were unaffected, whereas hardness, gumminess, and chewiness increased significantly. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities of the cheese fortified with 0%, 0.5%, or 1.0% of the ginseng extract were $4.22%{\pm}0.12%$, $20.14%{\pm}1.34%$, and $56.32%{\pm}1.54%$, respectively. The results of sensory analysis indicated that bitterness, ginseng odor, and aftertaste significantly improved with increasing concentration of ginseng extract (p<0.05). However, there was no significant difference in the overall quality attributes of quark cheese between the no-supplement control and samples with less than 0.5% of the ginseng extract (p>0.05), suggesting that these products could help to promote public health as functional foods.

• Journal of Biosystems Engineering
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• 제34권3호
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• pp.175-182
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• 2009

This study was conducted to investigate the drying characteristics of tissue cultured mountain ginseng roots. The far infrared rays dryer of a double blast system used for this experiment can control the drying parameters such as far infrared heater temperature and air velocity. The far infrared rays drying tests of tissue cultured mountain ginseng roots were performed at air velocity of 0.4, 0.6, 0.8 m/s, under drying air temperature of 50, 60, and $70^{circ}C$, respectively. The results were compared with one obtained by the heated air drying method. The drying characteristics such as drying rate, color, energy consumption, saponin components and antioxidant activities were analyzed. The results showed that the drying rate of far infrared rays drying was faster than that of heated air drying and due to high temperature of drying air and fast air velocity, the far infrared rays drying of double blast type was superior to the heated air drying. The value of the color difference for heated air drying was 10.11${\sim}$12.99 and that of far infrared rays drying was in the range of 7.05${\sim}$7.54, which was in the same drying condition, also energy consumption of far infrared rays drying was in the range of 3575${\sim}$6898 kJ/kg-water. At the same time, the antioxidant activities using far infrared rays drying were higher than those using heated air drying.

• Applied Biological Chemistry
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• 제25권4호
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• pp.211-217
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• 1982

경색정도(莖色程度)가 다른 자경종인삼근동체(紫莖種人蔘根胴體)의 표피일주피(表皮一周皮)(외부(外部))와 도관일수(導管一隋)(내부(內部))의 진세노사이드를 조사하였다. 진세노사이드의 양상(樣相), 다이올계와 트리올계의 비(比)(PT/PD) 및 총(總) 진세노사이드 함량은 두 부위간(部位間)에만 유의성(有意性) 있는 차이(差異)를 보였으며 경색도(莖色度)와는 관계(關係)를 보이지 아니하였다. 자색도(紫色度) 감소에 따른 총(總) 진세노사이드 함량(含量)의 증가경향(增加傾向)은 시료수(試料數)를 증대(增大)하여 조사(調査)할 필요(必要)가 있다. 진세노사이드의 함량(含量) 순서는 외부(外部)에서 $R_{b1}>R_{g1}>R_{e}>R_{c}>R_{g2}>R_{b2}>R_{f}>R_{d}$였고 내부(內部)에서는 $R_{g1}>R_{b1}>R_{g2}>R_{e}>R_{b2}>R_{c}>R_{f}>R_{d}$였다. PT/PD는 외부(外部)에서 1.08 내부(內部)에서 1.95였다. 총(總) 진세노사이드 함량(含量)은 외부(外部)가 내부(內部)보다 3배(倍) 높고 두 부위(部位)의 무게는 비슷하므로 동체(胴體)의 진세노사이드 함량은 외부(外部)의 함량에 의존된다.

• 자연과학논문집
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• 제4권
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• pp.69-83
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• 1991

인삼음료의 혼탁방지를 위하여 에탄올로 원료 Ext.를 청징할때 최적에탄올농도와 청징시간을 정하고자 주원료인 인삼물추출 Ext.를 10~90% 에탄올용액으로 용해 한후 $0~5^\circC$에서 1~7일간 청징하면서 각 처리구별 Ext.의 수율, 물리적특성 및 조사포닌함량과 각처리 Ext.를 첨가하여 만든 인삼음료의 침전 생성경향을 조사 하였다. 에탄올농도가 증가하고 청징시간이 길어질수록 color intensity, redness 및 점도는 감소 하였으나 투광도, lightness, yellowness는 증가하는 경향 이었다. 청징 Ext. 의 수율은 에탄올농도가 증가함에 따라 크게 감소 하였고 조사포닌함량은 증가 하였으나 90% 에탄올용액으로 7일간 청징 하였을때는 약간 감소하였다. 각 처리구별 Ext.를 첨가하여 제조한 인삼음료를$ 0~5^\circC$와 $40^\circC$에서 6개월간 저장하였을 때 50% 이상의 에탄올로 처리한 Ext.를 첨가한 제품이 침전생성없이 안정 하였다.

• 한국약용작물학회지
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• 제27권2호
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• pp.86-95
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• 2019

Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at $80^{\circ}C$. Conclusions: These results suggest that steaming at $100^{\circ}C$ for 6 - 9 hours or at $110^{\circ}C$ for 3 - 6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.