• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.77-83
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• 2013

In this study, we observed optimal conditions and suitable bacteria for the fermentation of steam-dried ginseng berry extracts (SGB) and determined antioxidant effects of the fermented extracts. Five bacteria (Lactobacillus fermentarum, L. plantarum, L. brevis, L. casei, Bacillus subtillis) were examined on their growth activities and viabilities in various culture temperatures ($25-35^{\circ}C$) and concentrations (25-100%). L. plantarum was considered to be the most suitable bacteria for the fermentation in both growth activity and viability. Moreover, the extracts fermented with L. plantarum showed more potent antioxidant efficacy in both 1,1-diphenyl-2-picrylhydrazyl radical and hydroxyl radical scavenging assay. High performance liquid chromatography analysis revealed that fermentation with L. plantarum changed the contents and components of ginsenosides. In conclusion, these data suggest that L. plantarum efficiently ferment SGB and the fermented extracts may have therapeutical values against oxidative stress and be a good candidate in adjuvant therapy where ginsenoside would be the main composition.

• Food Science and Preservation
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• v.31 no.4
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• pp.645-659
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• 2024

In this study, the physicochemical properties, nutritional components, and antioxidant activities of kombucha containing ginseng sprouts (control kombucha, CT; strawberry kombucha, ST ; strawberry kombucha with 2% ginseng sprout, ST+GS) were analyzed for comparison of quality characteristics. The total content of free amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT (18.9 mg/100 mL) and ST (84.9 mg/100 mL). The total mineral content in ST+GS (63.99 mg/100 mL) was 3.3-4.1 times higher than those of CT and ST (15.45 and 19.28 mg/100 mL). The contents of soluble phenolic and soluble flavonoid were 1.2 mg GAE/mL and 0.14 mg RE/mL in ST+GS. Several ginsenosides were detected only in ST+GS; ginsenoside Rg2 (2.4 mg/100 mL), Rh1 (4.5 mg/100 mL), F2 (9.0 mg/100 mL), Rg3 (4.6 mg/100 mL), and compound K (7.8 mg/100 mL) were detected. The content of phenolic acids was 1.2-1.5 times higher in ST+GS than in CT and ST. The amount of flavonol of ST+GS was not significantly different from CT but was 1.4 times higher than in ST. In terms of antioxidant activities, the values of ST+GS were significantly higher in comparison to other kombucha samples. These results confirmed that incorporating ginseng sprouts amplifies the advantages of kombucha.

• Journal of Ginseng Research
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• v.43 no.4
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• pp.508-516
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• 2019

Background: Ginsenosides are not only the principal bioactive components but also the important indexes to the quality assessment of Panax ginseng Meyer. Their contents in cultivated ginseng vary with the growth environment and age. The present study aimed at evaluating the significant difference between 36 cultivated ginseng of different cultivation areas and ages based on the simultaneously determined contents of 14 ginsenosides. Methods: A high-performance liquid chromatography (HPLC) coupled with triple quadrupole mass spectrometer (MS) method was developed and used in the multiple reaction-monitoring (MRM) mode (HPLC-MRM/MS) for the quantitative analysis of ginsenosides. Multivariate statistical analysis, such as principal component analysis and partial least squares-discriminant analysis, was applied to discriminate ginseng samples of various cultivation areas and ages and to discover the differentially accumulated ginsenoside markers. Results: The developed HPLC-MRM/MS method was validated to be precise, accurate, stable, sensitive, and repeatable for the simultaneous determination of 14 ginsenosides. It was found that the 3- and 5-yr-old ginseng samples were differentiated distinctly by all means of multivariate statistical analysis, whereas the 4-yr-old samples exhibited similarity to either 3- or 5-yr-old samples in the contents of ginsenosides. Among the 14 detected ginsenosides, Rg1, Rb1, Rb2, Rc, 20(S)-Rf, 20(S)-Rh1, and Rb3 were identified as potential markers for the differentiation of cultivation ages. In addition, the 5-yr-old samples were able to be classified in cultivation area based on the contents of ginsenosides, whereas the 3- and 4-yr-old samples showed little differences in cultivation area. Conclusion: This study demonstrated that the HPLC-MRM/MS method combined with multivariate statistical analysis provides deep insight into the accumulation characteristics of ginsenosides and could be used to differentiate ginseng that are cultivated in different areas and ages.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.88-98
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• 2016

The pharmacological effects of ginseng berry have been known to improve psychological function, immune activities, cardiovascular conditions, and certain cancers. It is also known that fermentation improves the bioavailability of human beneficial natural materials. Accordingly, we investigated the optimal fermentation conditions of ginseng berry extract with strain isolated from conventional foods. We also analyzed the fermentation product and its antioxidant activity. The bacterium isolated from fermented kimchi was identified as Lactobacillus sp. strain KYH. To optimize the process, fermentation was performed in a 5 L fermenter containing 3 L of ginseng berry extract at 200 rpm for 72 hr. Under optimized conditions, batch and fed-batch fermentations were performed. After fermentation, organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were evaluated. The optimum fermentation conditions were determined as pH 7.0 and a temperature of $30^{\circ}C$, respectively. After fermentation, the amounts and compositions of organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were altered. In comparing the distribution of ginsenosides with that before fermentation, the ginsenoside Re was a major product. However, amounts of ginsenosides Rb1, Rc, and Rd were reduced, whereas amounts of ginsenosides Rh1 and Rh2 increased. Total phenol content increased to 43.8%, whereas flavonoid content decreased to 19.8%. The DPPH radical scavenging activity and total antioxidant activity increased to 27.2 and 19.4%, respectively.

• Journal of Ginseng Research
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• v.42 no.4
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• pp.524-531
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• 2018

Background: Fermented black ginseng (FBG) is produced through several cycles of steam treatment of raw ginseng, at which point its color turns black. During this process, the original ginsenoside components of raw ginseng (e.g., Re, Rg1, Rb1, Rc, and Rb2) are altered, and less-polar ginsenosides are generated (e.g., Rg3, Rg5, Rk1, and Rh4). The aim of this study was to determine the effect of FBG on wound healing. Methods: The effects of FBG on tube formation and on scratch wound healing were measured using human umbilical vein endothelial cells (HUVECs) and HaCaT cells, respectively. Protein phosphorylation of mitogen-activated protein kinase was evaluated via Western blotting. Finally, the wound-healing effects of FBG were assessed using an experimental cutaneous wounds model in mice. Results and Conclusion: The results showed that FBG enhanced the tube formation in HUVECs and migration in HaCaT cells. Western blot analysis revealed that FBG stimulated the phosphorylation of p38 and extracellular signal-regulated kinase in HaCaT cells. Moreover, mice treated with $25{\mu}g/mL$ of FBG exhibited faster wound closure than the control mice did in the experimental cutaneous wounds model in mice.

• Food Engineering Progress
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• v.21 no.3
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• pp.225-232
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• 2017

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two types - water-soluble and liposoluble - water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder ($158.00{\mu}m$, $8.45{\mu}m$, and $6.33{\mu}m$) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at $4^{\circ}C$, $25^{\circ}C$, and $40^{\circ}C$ for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, $RG-158.00{\mu}m$ was precipitated immediately, and the dispersion stabilities between $RG-8.45{\mu}m$ and $RG-6.33{\mu}m$ showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.889-895
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• 2007

This study investigated the quality characteristics of red ginseng cheonggukjang development by a various of concentration of red ginseng extract and powder to enhance its acceptability and functional properties. In the cheonggukjang added with red ginseng extract, viscous substances, reducing sugars, and fibrinolytic activity showed higher values by the addition of red ginseng extract. The standard crude saponin content of products containing red ginseng was evaluated, and found to be suitable in cheonggukjang added with 4% red ginseng extract. In the cheonggukjang added with red ginseng powder, viscous substances, reducing sugars, and fibrinolytic activity showed a similar tendency to the cheonggukjang added with red ginseng extract. Amino type nitrogen and ammonia type nitrogen decreased by increasing the addition of red ginseng powder, and the crude saponin content of cheonggukjang with the addition of 14% red ginseng powder was suitable, in terms of manufacturing standards for products containing red ginseng. Dependent on the addition time of red ginseng in cheonggukjang, viscous substances, reducing sugars, fibrinolytic activity, amino type nitrogen, and ammonia type nitrogen showed no differences based on the addition time; however, for crude saponin content, the cheonggukjang with red ginseng added before fermentation showed a higher saponin content than the cheonggukjang with red ginseng added after fermentation. The ginsenosides $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd and $Rg_{3}$ were detected, but ginsenoside content did not show significant difference according to addition time. In conclusion, the addition amount of red ginseng in cheonggukjang for optimum fermentation was concentration of 4% (w/w), which showed the best results in quality characteristics.

• Journal of Ginseng Research
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• v.32 no.1
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• pp.8-14
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• 2008

Stress activates hypothalamic-pituitary-adrenal (HPA) axis and subsequently increases the systemic levels of glucocorticoids. It also inhibits the release of gonadotropin-releasing hormone (GnRH) from hypothalamus. Korean ginseng (Panax ginseng CA Meyer) has been proven as an anti-stress agent. However, most of the anti-stress effects of ginseng on stresses such as immobilization, electronic foot shock, and cold swim, which subsequently cause oxidative damage in brain, were obtained by using ginseng extract or ginseng total saponin. Moreover, anti-stress and anti-oxidative effects of ginseng were demonstrated by determination of enzyme or hormone levels but not mRNA as well as transcriptome. Further studies on transcriptome, proteomics, and systems biology as well as signal transduction would be required to elucidate molecular action mechanisms of ginseng on stresses.

• Journal of Ginseng Research
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• v.34 no.2
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• pp.104-112
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• 2010

Fermented red ginseng (FRG) was prepared by inoculating 0.1% Lactobacillus fermentum NUC-C1 and fermenting them at $40^{\circ}C$ for 12 hours. The ginsenoside contents of FRG were increased compared with those of red ginseng (RG). Moreover, the levels of the ginsenosides Rg2, Rg3, and Rh2 in FRG increased significantly. In an oral glucose tolerance test (OGTT), blood glucose levels were lower in animals fed with RG and FRG extracts than in normal controls. In particular, FRG extracts in OGTT were superior to RG extracts. The antidiabetic effects of FRG in streptozotocin (STZ)-induced diabetic rats were investigated. Rats were divided into four groups: normal control, diabetes mellitus (DM), FRG administered at 100 mg/kg, and FRG administered at 200 mg/kg groups. FRG extracts were orally administered to each treatment group for 3 weeks, and blood glucose, insulin, and lipid levels of each group were determined. Orally administered FRG extracts significantly reduced blood glucose levels and increased plasma insulin levels in diabetic rats. Additionally, the activities of disaccharidases, including sucrase, lactase, and maltase, were decreased significantly in the FRG groups. FRG groups also had reduced triglyceride and total cholesterol levels, compared with the DM group. These results suggest that FRG may have antidiabetic effects in STZ-induced diabetic rats.

• Korean Journal of Medicinal Crop Science
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• v.17 no.5
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• pp.352-356
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• 2009

In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was $74.6\;mg/100\;m{\ell}$ which was extracted at $75^{\circ}C$ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of $Rb_2$ and Re was $19.9\;mg/100\;m{\ell}$ at $75^{\circ}C$ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin ($Rg_2\;+\;Rg_3\;+\;Rh_1$) content among the total raw ginseng water extracts was $28.6\;mg/100\;m{\ell}$ which was extracted at $85^{\circ}C$ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.