• Archives of Pharmacal Research
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• v.26 no.11
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• pp.906-911
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• 2003

We previously reported that the butanol (BuOH) fraction of the head of Panax ginseng exhibited gastroprotective activity in peptic and chronic ulcer models. In order to identify the active constituent, an activity-guided isolation of the BuOH faction was conducted with a HCI$.$ethanol-induced gastric lesion model. The BuOH fraction was passed through a silica-gel column using a chloroform-methanol gradient solvent system, and six fractions (frs. 1-6) were obtained. The active fr. 5 was further separated by silica-gel column, to yield 6 subfractions (subfrs. a-f). Subfr. d was composed of ginsenosides Re, Rc and $Rb_1$. The most active constituent was ginsenoside $Rb_1$ ($GRb_1$), a protopanaxadiol glycoside, which was investigated for its anti-ulcer effect. Gastric injury induced by HCI$.$ethanol, indomethacin and pyloric ligation (Shay ulcer) was apparently reduced with oral $GRb_1$ doses of 150 and 300 mg/kg. $GRb_1$ at these dosage significantly increased the amount of mucus secretion in an ethanol-induced model. The anti-ulcer effects were consistent with the result of histological examination. These results suggest that the major active constituent in the head of Panax ginseng is $GRb_1$ and that anti-ulcer effect is produced through an increase in mucus secretion.

• YAKHAK HOEJI
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• v.49 no.1
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• pp.80-85
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• 2005

Ginseng root is an important remedy in oriental countries, which has been used for thousands of years. Saponins of ginseng root has been known to be the major component which mediate diverse pharmacological actions of the ginseng. Heat processing of ginseng root potentiates its biological activity such as anti-tumor and anti-oxidative activities. The butanol fraction of heat-processed ginseng (HGB) induced the production of nitric oxide in macrophages in a dose-dependent manner with IFN-${\gamma}$(30 U/ml) priming. The active component was identified as ginsenoside-$Rg_5$ from the activity-guided purification. Ginsenoside $Rg_5$ is one of major components of heat-processed ginseng and red ginseng that is responsible for the potentiated biological activities of processed ginseng. The induction of NO production by heat-processed ginseng might contribute to the potentiated biological activity of heat-processed ginseng.

• Journal of Ginseng Research
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• v.38 no.2
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• pp.116-122
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• 2014

Ginseng roots were extracted with aqueous methanol, and extracts were suspended in water and extracted successively with ethyl acetate and n-butanol. Column chromatography using the n-butanol fraction yielded four purified triol ginseng saponins: the ginsenosides Re, Rf, Rg2, and 20-gluco-Rf. The physicochemical, spectroscopic, and chromatographic characteristics of the ginsenosides were measured and compared with reports from the literature. For spectroscopic analysis, two-dimensional nuclear magnetic resonance (NMR) methods such as $^1H$-$^1H$ correlation spectroscopy, nuclear Overhauser effect spectroscopy, heteronuclear single quantum correlation, and heteronuclear multiple bond connectivity were employed to identify exact peak assignments. Some peak assignments for previously published $^1H$-and $^{13}C$-NMR spectra were found to be inaccurate. This study reports the complete NMR assignment of 20-gluco-Rf for the first time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.951-957
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• 2009

In this study, antibacterial activity of extruded ginseng extract by 60 and 80% Et-OH were investigated by agar diffusion assay against two bacteria causing dental caries (Streptococcus mutans and Lactobacillus casei). Extrusion conditions were 20% moisture content $100^{\circ}C$ and $140^{\circ}C$ barrel temperature. The inhibition effect of 60% Et-OH ginseng extract was higher than 80% Et-OH ginseng extract. The minimum inhibitory concentration (MIC) of 80% Et-OH extruded ginseng extract at 140 and $100^{\circ}C$ barrel temperature against L.casei were 100 and 150 mg/mL respectively using broth assay method. The amount of glucosyltransferase (GTase) inhibitory content was the highest in extruded ginseng at $140^{\circ}C$ barrel temperature with 60% Et-OH. Moreover, n-hexane and n-butanol fraction ginseng extract had potential against tested bacteria. Our results demonstrated that antibacterial activities of extruded ginseng extract at $140^{\circ}C$ barrel temperature were more effective than Ex-$100^{\circ}C$, RG and WG.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.384.3-385
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• 2002

Head of Panax ginseng C. A. Meyer indicates its growth number of years and has been widely used for supplying energy to weaklings or used as vomit. Butanol fraction of Panax ginseng head was significantly effective on gastritis and ulcer models in rats. and also had anti-oxidative properties in the previous study. It has been well established that gastric ulcer is induced by imbalance between aggressive factors and protective factors. and the oxidative reaction makes the lesions on gastric mucosal injury severer. (omitted)

• Journal of Ginseng Research
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• v.34 no.2
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• pp.113-121
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• 2010

The fresh ginseng roots were extracted with aqueous methanol, and the obtained extracts were partitioned using ethyl acetate, n-butanol, and water, successively. The repeated silica gel and octadecyl silica gel column chromatogaraphy for n-butanol fraction afforded four diol ginseng saponins, ginsenosides $Rb_1$, $Rb_2$, $R_c$, and Rd. The physicochemical, spectroscopic, and chromatographic characteristics of these ginsenosides were measured and compared with those reported in the literature. Some of the peak assignments in previously published $^1H$- and $^{13}C$-nuclear magnetic resonance (NMR) spectra were inaccurate. This study employed two-dimensional NMR experiments, including $^1H-^1H$ correlation spectroscopy, heteronuclear single quantum correlation, and heteronuclear multiple bond connectivity, to determine exact peak assignments.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• Natural Product Sciences
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• v.21 no.2
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• pp.93-97
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• 2015

The purpose of this study was to develop a new ginseng (Panax ginseng) flower buds extract with the high concentration of ginsenoside Rg3, Rg5, Rk1, Rh1 and F4, the Red ginseng special component. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The ginseng flower buds were processed at the several treatment conditions of the ultrasonication (Oscillator 600W, Vibrator 600W) and vinegar (about 14% acidity). The result of UVGFB-480 was the butanol fraction of ginseng flower buds that had been processed with ultrasonication and vinegar for 480 minutes gained the highest amount of ginsenoside Rg5 (3.548%), Rh1 (2.037%), Rk1 (1.821%), Rg3 (1.580%) and F4 (1.535%). The ginsenoside Rg5 of UVGFB-480 was found to contain 14.3 times as high as ginseng flower buds extracts (GFB, 0.249%).

• Korean Journal of Pharmacognosy
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• v.37 no.4 s.147
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• pp.246-252
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• 2006

Processing of traditional herbal medicine is one of the pharmaceutical technique in oriental medicine. Most frequently used processing method in oriental medicine are roasting and steaming. In this studies, to elucidate the pharmacological transformation of traditional herbal medicine by means of processing them, Ginseng Radix (root of Panax ginseng, Araliaceae) was used as a sample. Processed ginseng radix (SGR, Sun Ginseng) was prepared by steaming of roots of white ginseng (GR) for 3 hours at $120^{\circ}C$. The biological activities of methanol extract of GR and SGR were investigated. According to DPPH radical scavenging effects, and inhibitory effects of xanthine oxidase and AAPH induced hemolysis, PGR exhibited more effective than those of GR in vitro. And, the antifatigue effect of GR and SGR were investigated using a weight-loading forced swimming test by monitoring swimming times and prolonged intensity exercise model rats by measuring blood biochemical parameters. GR and SGR were significantly prolonged swimming times in 8% body weight ratio loaded mice. Also, they had the inhibitory effects on the decrease of blood glucose levels, the elevation of serum creatinine, lactic acid and free fatty acid, and lactic dehydrogenase activities in forces swimming rats with 1% of the body weight attached to the neck for 3 hours. SGR was more excellent than GR on these effect. Also, these effects were transformed to the n-butanol fraction of methanol extract of SGR. From these results, it can be considered that SGR has antifatigue effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.946-950
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• 2009

Chemical components and antioxidative activities of white ginseng, red ginseng and extruded white ginseng (EWG) were evaluated. Extrusion condition was 20% moisture content, 100 and $140^{\circ}C$ barrel temperature. The results showed that total sugar and acidic polysaccharide contents of white ginseng powder were increased after extrusion treatment of which EWG at $140^{\circ}C$ barrel temperature had higher value than EWG at $100^{\circ}C$ barrel temperature. Free radical scavenging activity of EWG at $140^{\circ}C$ barrel temperature was 80.2 and 45.6% respectively. The butanol fraction of polyphenolic compound and acidic polysaccharide were $27.2{\pm}0.1\;mg/g$ and $217.6{\pm}0.7\;mg/g$, respectively. The ginsenosides were quantified by HPLC and the yield of ginsenoside-Rg3s and Rg3r were achieved by extrusion process.