• 한국자원식물학회지
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• 제17권3호
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• pp.358-364
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• 2004

현재 국내외의 인삼시장에 각종 인삼 상품이 종래에 없던 대규모의 수집이 활발하게 진행되고 있다. 그러나 기술관리의 부당으로 각종 인삼에 대한 품종 감별 이 제 대로 되지 않아 시장의 정상적 교역에 막대 한 영향을 주고 있는 현황이다. 작자는 다년간 대량의 산삼, 장뢰삼, 재배삼의 상품경영에서 얻은 실지 경험과 각종 인삼 특성에 대한 관찰연구에 입각한 본문을 펴내어 관계자의 참고로 제공하는 바이다

• Natural Product Sciences
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• 제24권4호
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• pp.229-234
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• 2018

Ginseng products available in different forms and preparations are reported to have varied bioactivities and chemical compositions. In our previous study, four new dammarane-type ginsenosides were isolated from Panax ginseng, which are ginsenoside Rg18 (1), 6-acetyl ginsenoside Rg3 (2), ginsenoside Rs11 (3), and ginsenoside Re7 (4). Accordingly, the goal of this study was to determine the distribution and content of these newly characterized ginsenosides in different ginseng products. The content of compounds 1 - 4 in different ginseng products was determined via HPLC-UV. The samples included ginseng roots from different ginseng species, roots harvested from different localities in Korea, and samples harvested at different cultivation ages and processed under different manufacturing methods. The four ginsenosides were present at varying concentrations in the different ginseng samples examined. The variations in their content could be attributed to species variation, and differences in cultivation conditions and manufacturing methods. The total concentration of compounds 1 - 4 were highest in ginseng obtained from Geumsan ($185{\mu}g/g$), white-6 yr ginseng ($150{\mu}g/g$), and P. quinquefolius ($186{\mu}g/g$). The results of this study provide a basis for the optimization of cultivation conditions and manufacturing methods to maximize the yield of the four new ginsenosides in ginseng.

• 디자인학연구
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• 제16권1호
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• pp.93-102
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• 2003

이 논문은 영농환경 개선을 위한 인삼재배사(일명 해가림 시설물) 디자인 표준화를 위한 연구이다. 연구배경의 핵심은 현 WTO 농산물 개방 체제하에서 한국의 세계적 농특산물인 고려인삼의 생산과 품질 가치를 더욱 확고히 하고 인삼 종주국으로서 위상에 걸맞는 현대식 인삼재배 시설을 최초로 도입하기 위한 기초연구를 제안함에 있다. 디자인 개념으로서는, 현재 목재 볏짚 비닐 등 일회성 또는 비표준화된 재료를 사용하므로서 매년 반복 재설치 작업 및 환경오염이 되고 있는 우리나라 인삼경작사의 노동 및 자원 낭비적 요소를 개선하고자 하였다. 구체적 개선 요소로서는 첫째, 양산체제에 의한 형태 및 구조의 표준화. 둘째, 반영구적 재료 표준화를 위한 수지 등 신소재 도입, 위 두 가지 내용을 한국적 이미지를 바탕으로 형상화 하고자 하였다. 디자인 결과로서, 인삼재배사의 기준 단위모델을 디자인하여 재배면적의 크기 형상에 따라 가변적으로 연결 조립하여 사용할 수 있도록 배려하였다.

• Journal of Ginseng Research
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• 제46권2호
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• pp.304-314
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• 2022

Background: Ginsenosides are biologically active components of ginseng and have various functions. In this study, we investigated the immunomodulatory activity of a ginseng product generated from ginseng powder (GP) via enzymatic bioconversion. This product, General Bio compound K-10 mg solution (GBCK10S), exhibited increased levels of minor ginsenosides, including ginsenoside-F1, compound K, and compound Y. Methods: The immunomodulatory properties of GBCK10S were confirmed using mice and a human natural killer (NK) cell line. We monitored the expression of molecules involved in immune responses via enzyme-linked immunosorbent assay, flow cytometry, NK cell-targeted cell destruction, quantitative reverse-transcription real-time polymerase chain reaction, and Western blot analyses. Results: Oral administration of GBCK10S significantly increased serum immunoglobulin M levels and primed splenocytes to express pro-inflammatory cytokines such as interleukin-6, tumor necrosis factor-α, and interferon-γ. Oral administration of GBCK10S also activated NK cells in mice. Furthermore, GBCK10S treatment stimulated a human NK cell line in vitro, thereby increasing granzyme B gene expression and activating STAT5. Conclusion: GBCK10S may have potent immunostimulatory properties and can activate immune responses mediated by B cells, Th1-type T cells, and NK cells.

• Natural Product Sciences
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• 제21권3호
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• pp.210-218
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• 2015

The antioxidant activity of white ginseng was not recorded in Korea Functional Food Code, while its activity of red ginsengs was recorded. The aim of this study was to evaluate the antioxidant and hepato protective effect of different ginsengs in H₂O₂-treated HepG2 cells. White and red ginseng were prepared from longitudinal section of the same fresh ginseng (4-year old). The whole parts of white and red ginsengs were separately extracted with 70% ethanol and distilled water respectively, at 70 ℃ to obtain therapeutic ginseng extracts namely, WDH (distilled water extract of white ginseng), WEH (70% ethanol extract of white ginseng), RDH (distilled water extract of red ginseng) and REH (70% ethanol extract of red ginseng). In this work, we have investigated the DPPH, hydroxyl radical, Fe²⁺-chelating activity, intracellular ROS scavenging capacity and lipid peroxidation of different ginsengs. All these extracts showed a dose dependent free-radical scavenging capacity and a ROS generation as well as lipid peroxidation was significantly reduced by treatment with bioactive extracts of white ginsengs (WDH) than red ginsengs. Additionally, white ginseng extracts (WDH) has dramatically increased intracellular antioxidant enzyme activities like superoxide dismutase and catalase in H₂O₂-treated HepG2 cells. All these results explain that administration of white ginseng is useful as herbal medicine than red ginseng for chemoprevention of liver damage.

• Journal of Ginseng Research
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• 제39권2호
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• pp.94-104
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• 2015

Background: Ginseng (Panax ginseng Meyer) is an important medicinal herbs in Asia. However, ginseng varieties are less developed. Method: To developed ginseng varieties, a pure line selection method was applied in this study. Results: Gumpoong was testing of 4-yr-old specimens in 2002, the proportions of the below-ground roots that were rusty colored for Gumpoong was 1.29 in Daejeon and 1.45 in Eumseong, whereas the proportions for its yellow berry variant were 2.60 and 2.45 in the two regions, respectively. Thus the Gumpoong was resistant to root rust. Sunpoong has a high yielding property. Its average root weight is 70.6 g for 6-yr-old roots. Its yield is 2.9 kg/$1.62m^2$ and the rate of heaven- and earth-grade product is 20.9%, which is very high compared to 9.4% for Yunpoong. Sunone is resistance to root rot and the survival rate of 4-yr-old roots was 44.4% in 1997, whereas that of the violet-stem variant landrace was 21.7%. Sunhyang has content of arginyl-fructosyl-glucose (AFG), which produces the unique scent of red ginseng, is $95.1{\mu}mol/g$ and greater than the $30.8{\mu}mol/g$ of Chunpoong in 6-yr-old plants. Sunun and Cheongsun are being nurtured to protect genetic resources. Conclusion: Developed ginsneg varieties will be used as the basis for the protection of genetic resources and breeding.

• Journal of Ginseng Research
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• 제41권3호
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• pp.428-433
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• 2017

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

• 동아시아식생활학회지
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• 제23권1호
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• 생약학회지
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• 제12권4호
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• pp.185-189
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• 1981

The quality inspection was made on commercial Korean ginseng extract (Company A, B, C, D, E, F, G and H), particularly on samples available in Seoul market area. The results were as follews: 1) Among the ginseng extract products out of eight different manufactures, the moisture content of D company's product showed 46.5%, and other companys' met with the moisture standard for ginseng extracts. And protein, fat, ash, fiber and total sugar were about $9.87{\sim}21.07%,\;0.46{\sim}1.62%,\;6.55{\sim}7.88%,\;0{\sim}0.15%\;and\;58.58{\sim}76.74%$, respectively. And residue of D and F company products showed 3.25% and 3.61% which exceed the standard, and other company products met with residue test specifications. 2) The contents of ginseng saponins were 16.16% and 13.12%, respectively, for the C and H company products. However, other company's showed below 9%. By fractional distribution of ginseng saponins, it is supposed to be white ginseng and lateral ginseng that were mostly used as raw materials for ginseng extract manufacturing.

• 한국식생활문화학회지
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• 제27권3호
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• pp.324-330
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• 2012

This study investigated the perception, consumer pattern and satisfaction of the ginseng products of 600 people in the Seoul area surveyed from Feb. 1 to 28, 2011. The perception and satisfaction tests were performed using a 5-point scale (1=disagree (dissatisfy) very much, 5=agree (satisfy) very much. People perceived ginseng to have refreshment (3.86), immuno-modulation (3.78), anticancer (3.51), and antiaging (3.41) properties. People in their 20s (4.02) scored high on refreshment compared to people in their 60s and over (3.73). Most people (79.8%) consume ginseng products and prefer red ginseng (74.3%). More people in their 40s (54.1%) and 50s (48.2%) consume ginseng products for refreshment than people in their 20s (38.7%), 30s (41.5%) or 60s and over (40.0%). However, more people in their 50s (36.1%) and 60s and over (43.6%) consume ginseng products for disease prevention than people in their 20s (8.6%). Most people (66.4%) take ginseng all year round. People in their 20s (2.70) showed a smaller satisfaction score of the taste of ginseng products than those in their 30s (3.21), 40s (3.23), 50s (3.26) and 60s and over (3.38).