• Journal of Ginseng Research
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• v.47 no.1
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• pp.159-165
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• 2023

Background: Red ginseng marc, the residue of red ginseng left after water extraction, is rich in dietary fiber. Dietary fiber derived from fruits or vegetables can promote the proliferation of probiotics, and it is a key technology in the food industry to increase the productivity of probiotics by adding growth-enhancing substances such as dietary fiber. In this study, the effect of red ginseng dietary fiber (RGDF) on the growth of probiotic bacterial strains was investigated at the phenotypic and genetic levels. Methods: We performed transcriptome profiling of Lactiplantibacillus plantarum IDCC3501 in two phases of culture (logarithmic (L)-phase and stationary (S)-phase) in two culture conditions (with or without RGDF) using RNA-seq. Differentially expressed genes (DEGs) were identified and classified according to Gene Ontology terms. Results: The growth of L.plantarum IDCC3501 was enhanced in medium supplemented with RGDF up to 2%. As a result of DEG analysis, 29 genes were upregulated and 30 were downregulated in the RGDF-treated group in the L-phase. In the S-phase, 57 genes were upregulated and 126 were downregulated in the RGDF-treated group. Among the upregulated genes, 5 were upregulated only in the L-phase, 10 were upregulated only in the S-phase, and 3 were upregulated in both the L- and S-phases. Conclusions: Transcriptome analysis could be a valuable tool for elucidating the molecular mechanisms by which RGDF promotes the proliferation of L.plantarum IDCC3501. This growth-promoting effect of RGDF is important, since RGDF could be used as a prebiotic source without additional chemical or enzymatic processing.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.436-441
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• 2011

The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract.

• Journal of Ginseng Culture
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• v.6
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• pp.13-34
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• 2024

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.497-503
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• 2011

In order to enhance bioactive functionalities of ginseng, an acid impregnation processing was applied as a pre-treatment in producing red ginseng. Acid impregnation studies were conducted, and acids (ascorbic, malic, and citric acid) were selected. The optimal concentration of each acid was investigated in this study in terms of ginsenoside contents. The most concerned ginsenoside, $Rg_3$ was increased by ascorbic, malic, and citric acid pre-treated red ginseng up to 1 M acid concentration. In the case of ascorbic acid pre-treated red ginseng, $Rg_2$ concentration was increased depending on acid concentrations. Citric acid pre-treatment enhanced $Rg_2$, $Rg_3$, and $Rh_1+Rh_2$ formation in red ginseng. Therefore, ginsenoside patterns in red ginseng could be changed by acid impregnation pre-treatment depending on acid concentration and acid types. This research is expected to contribute to the development of the ginseng industry via new red ginseng products with selective and intensified functionality.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.389-392
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• 1996

Crude polysaccharide fractions were isolated from white ginseng and red ginseng (Panax ginseng). The amount of crude polysaccharide fraction in red ginseng was higher than that of white ginseng. The glucose contents of crude polysaccharide fraction isolated from white ginseng and red ginseng were determined as 95.1% and 89.9% by HPLC, respectively. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharide in white ginseng and red ginseng. The amount of acidic polysaccharide in red ginseng was higher than that of white ginseng. Whereas, contents of minerals (Cu, Zn, Fe, Mg) in crude polysaccharide fraction from white ginseng were higher than those of crude Polysaccharide fraction from red ginseng.

• Journal of Ginseng Research
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• v.26 no.4
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• pp.196-201
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• 2002

This study was carried out to compare the contents of saponins and minerals component in Korean Red Ginseng (Heaven, Earth, Good grade), North Korean Red Ginseng (Heaven, Earth, Good grade), Japanese Red Ginseng (Oonju, Sinju 1, 2, 3 grade, respectively) and Chinese Red Ginseng (Seokju, Gilim, 1, 2, 3 grade, respectively). Crude saponin contents were different on according to the grade and cultivation area, and was 3.05-3.76% in Korean Red Ginseng, 2.09-3.21% in North Korean Red Ginseng, 2.82-3.71% in Chinese Seokju Red Ginseng, 2.72-3.62% in Chinese Gilim Red Ginseng, 2.11-2.44% in Japanese Oonju Red Ginseng, 2.18-2.87% in Japanese Sinju Red Ginseng, and the amount of ginsenoside-Rb1, -Re, -Rg$\_$1/ in Korean Red Ginseng were higher than those of North Korean, Chinese and Japanese Red Gingsen. The contents of mineral components were similar, but La, Na and Sn component in Korean Red Ginseng showed the higher amount than those of other Red Ginsengs.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.343-348
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• 2009

This study was conducted to produce a new red ginseng by steaming ginseng using a new pre-treatment method, so as to develop ginseng products with improved flavor and thereby expand ginseng's consumer base. The color parameters (Hunter value), free sugar contents, and ginsenoside contents of the powder from the dried red ginseng, and the sensory test of the semi-dried red ginseng and the decoction from the dried red ginseng, were measured to investigate the effect of acid (ascorbic acid or citric acid) impregnation pre-treatment on red ginseng. The powder from the acid-pretreated red ginseng became lighter and more yellow than the red ginseng that was not pre-treated, but the redness (avalue) of the powder from the acid-pre-treated red ginseng increased. The ginsenoside contents of $Rg_2+Rh_1$ and $Rg_3$ increased with the acid treatment. There was a significant difference in the color and sweetness of the semi-dried acidtreated and non-treated red ginsengs in the sensory test. As the results of the sensory test were expressed in the hedonic scale, however, there were significant differences in the degrees of bitterness, astringency, sourness, odor, and color of the red ginseng decollation. Especially, the acid-treated red ginseng extract tasted less bitter, which shows the potential of new red ginseng products with improved ginseng flavor.

• Journal of Ginseng Research
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• v.36 no.2
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• pp.190-197
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• 2012

Ginseng has a long history of use for health enhancement, and there is some evidence from animal studies that it has a beneficial effect on cognitive performance. The purpose of this study was to investigate the effect of Korean red ginseng on cognitive performance in humans. A total of 15 healthy young males with no psychiatric or cognitive problems were selected based on an interview with a board-certified psychiatrist. The subjects were randomly assigned to receive a daily dose of 4,500 mg red ginseng or placebo for a 2-week trial. There were 8 subjects in the red ginseng group and 7 subjects in the placebo group. All of the subjects were analyzed with the Vienna test system and a P300 event-related potential (ERP) test. There were no significant differences in the Vienna test system scores between the red ginseng group and the placebo group. In the event-related potential test, the C3 latency of the red ginseng group tended to decrease during the study period (p=0.005). After 2 wk, significant decreases were observed in the P300 latencies at Cz (p=0.008), C3 (p=0.005), C4 (p=0.002), and C mean (p=0.003) in the red ginseng group. Our results suggest that the decreased latency in ERP is associated with improved cognitive function. Further studies with a higher dosage of ginseng, a larger sample size, and a longer follow-up period are necessary to confirm the clinical efficacy of Korean red ginseng.

• Journal of Ginseng Research
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• v.13 no.2
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• pp.169-173
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• 1989

Seven year old ginseng was investigated for yield , the relationship between yield and percent missing plant and red ginseng quality. Yield was 2.06 kg/kan (3.3 m2) and percent missing plant was 27.1%. The highest yield plot showed 3.58 kg/kan and potential yield appeared to be 4.5 kg/kan. Yields of 1st, End and 3rd line showed significant negative linear correlation with percent missing plant. Potential yield without missing plant was in decreasing order of 1>2)3>5) 4 and negatively correlated with unit yield decrease per percent missing plant. Potential yield of 1st line was 6.56 kg/tan. Soft X-ray absorbtion characteristics was not different from that of 6 year old ginseng. Red ginseng grade and percent occurence of red ginseng quality factors were not different from those of 6 years old ginseng. The weight of red ginseng per root was much greater than that of 6 years ginseng. In view of yield and quality of fresh and red ginseng the production of red ginseng from 7 years old ginseng appears to be economically feasible.

• Archives of Pharmacal Research
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• v.21 no.5
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• pp.615-617
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• 1998

A new dammarane glycoside named ginsenoside $Rf_{2}$ has been isolated from Korean red ginseng (Panax ginseng) and its chemical structure has been elucidated as $6-O-[{\alpha}-L-rham-nopyranosyl (1{\rightarrow}2){\beta}-D-glucopyranosyl]$$dammarane-3{\beta}, 6{\alpa}, 12{\beta}$, 20(R), 25-pentol by chemical and spectral methods.