• Korean Journal of Pharmacognosy
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• v.29 no.4
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• pp.365-373
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• 1998

In order to estimate accurate quality of crude drugs in which pest was found during the storage, damaged 15 items were collected on current markets. We identified insect name by investigation of insect morphology, bug cluster, and morphology of damaged crude drugs. Three kind of pests were identified in the above 15 items as follows: A: Pyralis sp. (Pyralidae) was observed in damaged Platycodi Radix. B: Anthreus verbasci (Anobiidae) was found out in damaged Angelicae gigantis Radix, and Dioscoreae Rhizoma. C: Stegobium pamceum (Anobiidae) was discovered in the 12 crude drugs as follows: Puerariae Radix, Angelicae koreanae Radix, Angehcae tenuissimae Radix, Codonopsis Radix, Ledebouriellae Radix, Ginseng Radix alba, Angelicae dahuricae Radix, Belamcandae Rhizoma, Paeoniae Radix, Cnidii Rhizoma, Alismatis Rhizoma, and Fritillariae Bulbus.

• Journal of Ginseng Research
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• v.47 no.4
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• pp.524-533
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• 2023

Background: Obesity is a risk factor for aging and many diseases, and the disorder of lipid metabolism makes it prominent. This study aims to investigate the effect of ginsenoside Rg1 on aging, lipid metabolism and stress resistance Methods: Rg1 was administered to Caenorhabditis elegans (C. elegans) cultured in NGM or GNGM. The lifespan, locomotory activity, lipid accumulation, cold and heat stress resistance and related mRNA expression of the worms were examined. Gene knockout mutants were used to clarify the effect on lipid metabolism of Rg1. GFP-binding mutants were used to observe the changes in protein expression Results: We reported that Rg1 reduced lipid accumulation and improved stress resistance in C. elegans. Rg1 significantly reduced the expression of fatty acid synthesis-related genes and lipid metabolism-related genes in C. elegans. However, Rg1 did not affect the fat storage in fat-5/fat-6 double mutant or nhr-49 mutant. Combined with network pharmacology, we clarified the possible pathways and targets of Rg1 in lipid metabolism. In addition, Rg1-treated C. elegans showed a higher expression of anti-oxidative genes and heat shock proteins, which might contribute to stress resistance Conclusion: Rg1 reduced fat accumulation by regulating lipid metabolism via nhr-49 and enhanced stress resistance by its antioxidant effect in C. elegans.

• Journal of Ginseng Research
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• v.47 no.6
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• pp.784-794
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• 2023

Background: ginsenoside Rg5 is a rare ginsenoside with known hypoglycemic effects in diabetic mice. This study aimed to explore the effects of ginsenoside Rg5 on skin wound-healing in the Lepr^db/db mutant (db/db) mice (C57BL/KsJ background) model and the underlying mechanisms. Methods: Seven-week-old male C57BL/6J, SLC7A11-knockout (KO), the littermate wild-type (WT), and db/db mice were used for in vivo and ex vivo studies. Results: Ginsenoside Rg5 provided through oral gavage in db/db mice significantly alleviated the abundance of apoptotic cells in the wound areas and facilitated skin wound healing. 50 μM ginsenoside Rg5 treatment nearly doubled the efferocytotic capability of bone marrow-derived dendritic cells (BMDCs) from db/db mice. It also reduced NF-κB p65 and SLC7A11 expression in the wounded areas of db/db mice dose-dependently. Ginsenoside Rg5 physically interacted with SLC7A11 and suppressed the cystine uptake and glutamate secretion of BMDCs from db/db and SLC7A11-WT mice but not in BMDCs from SLC7A11-KO mice. In BMDCs and conventional type 1 dendritic cells (cDC1s), ginsenoside Rg5 reduced their glycose storage and enhanced anaerobic glycolysis. Glycogen phosphorylase inhibitor CP-91149 almost abolished the effect of ginsenoside Rg5 on promoting efferocytosis. Conclusion: ginsenoside Rg5 can suppress the expression of SLC7A11 and inhibit its activity via physical binding. These effects collectively alleviate the negative regulations of SLC7A11 on anaerobic glycolysis, which fuels the efferocytosis of dendritic cells. Therefore, ginsenoside Rg5 has a potential adjuvant therapeutic reagent to support patients with wound-healing problems, such as diabetic foot ulcers.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1066-1075
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• 2017

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to $9{\times}10^7CFU/g$ on the 7th day of storage, and decreased to $2.5{\times}10^5CFU/g$ on the 10th day of storage. All sponge cakes added with ingredient's powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of $1.2{\times}10^2CFU/g$ on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang's ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC S2>S1>S5>S4.

• Korean Journal of Medicinal Crop Science
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• v.8 no.1
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• pp.14-20
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• 2000

This experiment was conducted to investigate the effects of length of storage period under low temperature, $CO_2$ enrichment and addition of plant growth regulators in Murashige and Skoog medium on the plant regeneration of Korean ginseng (Panax ginseng C. A. Meyer). Seeds were treated for 60 and 80 days respectively under $5^{\circ}C$ environment. 2500ppm of $CO_2$ was enriched by ventilation. Three plant growth regulators added to the medium were Indolbutyric acid, Benzyladenin and Gibberellic acid (GA3). The result indicated that : The capacity of differentiation was higher in the aged cotyledons from the seeds treated for 80 days under low temperature condition than in those treated for 60 days. $CO_2$ enrichment had stimulating effects on the growth and development of shoot primordium significantly but less effects on the formation of adventitious buds. From one zygotic embryo hundreds of plantlets were differentiated. $CO_2$ enrichment had effects on the formation of both indirect somatic embryo and direct somatic embryo. Indirect somatic embryo showed little growth and differentiation, being undifferentiated vascular stele and epicotyl. Direct somatic embryos were formed on the epidermis of backside basal part of cotyledon. Those embryos developed to whole plant having latent bud.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.67-75
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• 2015

This research is to investigate the four years growth mountain-cultivated ginseng ripened twenty-two weeks into four years fermented persimmon vinegar (tentatively: Sansamcho) ingestion on obese-related factors during dietary control. The Sansamcho was ingested orally, two times a day, after every meal for six weeks to the male rats. Groups were divided into the control (CON), the restricted diet (RD), and the weight cycling (WC). And, each groups has its own sub-groups as the -control (-CON), 2.5 times diluted Sansamcho ingestion (-MPV2.5), and 5.0 times diluted Sansamcho ingestion (-MPV5.0) groups, respectively. The number of rat was consisted of seven in each group. After six weeks rearing periods was done, abdominal fats (retroperitoneal fat, mesentery fat, and epididymal fat) and energy metabolic-related protein (AMPK: AMP-activated protein kinase; PPAR-${\alpha}$: peroxisome proliferator-activated receptor-${\alpha}$; and CPT-1: carnitine palmitoyltransferase-1) were weighed and analyzed. Amount of stored fat was significantly or tended to decrease by Sansamcho ingestion. In addition, sum of fats increasing were suppressed by the material. On the contrary, energy metabolism-related protein expression was significantly increased or tended to increase by Sansamcho ingestion. This results suggested that increased energy metabolism using Sansamcho was restrained effectively visceral fat store by high-fat diet and/or dietary control. In other words, it has a good function to suppress weight cycling which is the most insoluble problem. Therefore, the fusion material, Sansamcho, may expect to utilize as the obese-suppression-food.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.251-258
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• 1984

In order to improve the physical properties on moisture sorption of spray dried red ginseng extract powder (SD-RGEP), the various additives and coating agents were treated, and solubility, sedimentation rate and storage stability of RGEPs treated were investigated. For the moisture-proofing, additive itself was effective in the order casein>dextrin>starch>avicell, but RGEPs treated with additives were effective in the order cord oil+tween-40>starch>casein. But there was no significant difference between RGEP treated less than 1% additive and the moisture-proofing. The coating effect of AEA and CAP on RGEP could not be recognized for the moisture-proofing, whereas that of HPC, corn oil, lecithin and HPC+corn oil was proved to be very effective for the moisture-proofing of RGEP. Also it is required to control the initial moisture content of RGEP. The sedimentation rate of RGEP nontreated was 65.1 seconds, whereas that of RGEPs coated with 1% HPC, 1% corn oil, 1% lecithin and 1% HPC+0.5% corn oil was in the range of 96.2 to 114.3 seconds. The sedimentation rate of RGEPs coated was 1.5 to 1.8 times higher than that of RGEP nontreated, and there was significant difference between solubility and sedimentation rate. Therefore it was no matter for the keeping quality. The sorption rates of RGEPs coated with lecithin $(0.5{\sim}1.0%$), corn oil(0.8%) and cellulose acetate (0.8%) were ranged 54 to 56%, 51 to 55% and 52 to 54%, respectively, and it is found that the moisture-proofing effect of RGEPs coated was about 2 times higher than that of RGEP nontreated. From the result of storage experiment during 3 months under the maltreated condition of $48{\pm}2^{\circ}C$, 75% RH, the moisture sorption of RGEPs coated with corn oil$(0.5{\sim}1.0%$), cellulose acetate(DES, $0.5{\sim}0.8%$) and lecithin (DES, 1.0%) was not at all observed. Therefore it is considered that the circulating period of RGEPs coated with these coating agents could to give more than 3 years.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1448-1453
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• 2012

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.458-467
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• 2006

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on white pan bread. The -experimental groups consisted of 6% mixtures of five(Ed- confirm the number) kinds powders, : B1 for Sagoonja-Tang powder, B2 for Panax ginseng, B3 for Poria cocos, Koidz, B4 for Atractylodes macrocephala, and B5 for Glycyrrhiza uralensis Fisch. The volume of white pan bread somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were white pan bread control>B2>B3>B4>B1>B5. For white pan bread, pH of control, B3, and B5 decreased on the 2nd day during storage, but increased on the 4th and 7th days. In the texture analyses of white pan bread, B4 and B5 showed a higher degree of hardness than that of control, while B2, and B3 were the lowest. In sensory test, the overall acceptability of regular white pan bread in order from highest to lowest was control>B3>B2>B1 ${\cdot}$ B5>B4.