• Journal of Ginseng Research
• /
• v.16 no.3
• /
• pp.228-234
• /
• 1992

There has been general tendency to explain the traditional ginseng efficacy through the pharmacological and biochemical activities of ginsenosides. However, when we analyze the pharmacological and biological data on ginseng reported yet, we can easily arrive at the conclsion that most of the data on pharmacological and biological activities must have been obtained using impure ginsenoside samples, which should contain some non-saponin constituents as impurities. Based on the above back-ground, the non-saponin constituents of ginseng were studied in our laboratory. Phenolic substances including Maltol, Vanillic Acid, Salicylic Acid, Ferrulic Acid and Caffeic acid and impure ginsenoside samples were found to show strong antioxidant and anti-fatigue activities, while pure ginsenosides were devoid of the activities. Maltol, one of antioxidant components In Korean red ginseng drew a special interest due to its very low pro-oxidant activity. The antioxidant activity of ginseng may be considered as scientific basis for the antiageing activity which was described in traditional medicinal material book as "long-term medication of ginseng will improve bio-efficiency and extend life-span" The lignin components, another non-saponin consitutents, isolated from ginseng extract In our laboratory may eplain the hepato-protective activity of ginseng which has been repeatedly rtaimed as one of the efficacies of ginsenosides. The P-carboline alkaloids isolated in our laboratory as one of the non-saponin constituents of ginseng may play some pharmacological activities which should also be investigated. Present paper will include chemistry and biochemical aspects of the non-saponin constituents of ginseng with special interests for the explanation of traditional ginseng efficacy on modern scientific basis.fic basis.

• Journal of Ginseng Research
• /
• v.13 no.1
• /
• pp.60-65
• /
• 1989

The Quality characteristics of pH, ginsenosides, fatty acid, phenolic compounds were studied for their changes during growth of Candia parapsilosis. The yeast growth not only scarcely affected the total amount of saponins and ginsenosidvs of recd ginseng tail root extract, but also was not affected by the saponin C. pnrapsilosis did not utilize the ginsenosides as a carbon source. Glucose, fructose and free sugars were utilized in the initial phase of growth, whereas sucrose and maltose were used as the growth continued and completely redured after 43 hours of incubation. Unsaturated fatty acids were significantly reduced with cell growth, showing a relationship between unsaturated fatty acid content and the yeast growth, whereas the amount of saturate[1 tatty acids in red ginseng extract was not affected by the yeast growth. Generally, there were no changes in major organic acids and phenolic compounds (vanillie acid , m-coumaric acid) except the 50% reduction in maltol and ferulic acid in the ginseng extract. The amounts of amlno acids were gradually decreased, but that of arginine was remarkably reduced.

• Journal of Ginseng Research
• /
• v.33 no.2
• /
• pp.111-114
• /
• 2009

The six phenolic-compound (ascorbic acid, maltol, esculetin,p-coumaric acid, cinnamic acid, and quercetin) contents of Panax ginseng c.A. Meyer were determined in this study. The results showed that the ascorbic acid, cinnamic acid, and esculetin contents of Panax ginseng C.A. Meyer are higher than those of the other ingredients. Among these compounds, ascorbic acid and cinnamic acid significantly inhibited LPS-induced nitric oxide production in the RAW 264.7 cells. Cinnamic acid also effectively inhibited the oxidative damages in the human neuroblastoma SH-SY5Y cells. Although this study examined the neuroprotective and anti-inflammatory activities using only one kind of cells, its results suggest that cinnarnic acid potently contributes to the neuroprotective and anti-inflammatory properties of Panax ginseng C.A. Meyer.

• Preventive Nutrition and Food Science
• /
• v.13 no.1
• /
• pp.12-17
• /
• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• Proceedings of the Korean Society of Applied Pharmacology
• /
• 1993.04a
• /
• pp.123-123
• /
• 1993

Acetylsalicylic acid (aspirin)와 인삼의 항산화 성분인 maltol의 축합반응으로 합성된 신물질 Aspalatene이 저용량: 장기 복용시 항산화활성과 더불어 지혈시간 연장효과가 탁월함을 보고 한 바 있다. Aspalatone은 aspirin과는 달리, 장기 복용시에도 위궤양 유발 작용이 거의 나타나지 않으므로 말초순환개선제로서의 개발이 기대된다. 본 연구에서는 Aspalatone의 항혈전작용을 in vivo, ex vivo 및 in vitro에서 연구하였다. Mouse thromboembolism test를 이용한 in vivo실험에서 Aspalatone은 aspirin과 유사하게 collagen에 의한 치사를 유의적으로 감소시켰으며 ADP에 의한 치사에는 영향을 미치지 않았다. 또한 10일간의 장기 투여 실험에서는 저용량에서 영향을 미치지 않았다. 또한 10일간의 장기 투여 실험에서는 저용량에서 항혈전 작용을 나타내며 투여 중단 4일 후에도 약효가 유지되는 것을 밝혔다. 이는 Aspalatone이 aspirin과 같이 cycloosygenase에 작용하여 항혈전 작용을 나타냄을 강력히 시사하고 있다.

• Biomolecules & Therapeutics
• /
• v.8 no.4
• /
• pp.332-337
• /
• 2000

Physicochemical properties of aspalatone (acetylsalicylic acid maltol ester, AM), which has been recently found to have an antithrombotic effect, were studied in terms of solubility, dissolution, partition coefficient (Pc) and stability. The solubility of AM at 37$^{\circ}C$ was about 1.2 mg/ml and the P$_{c}$ value for n-octanol/water and chloroform/water was 11.4 and 382.6, respectively. Dissolution rates of AM at pH 1.2 and 6.8 were more than 80% within 30 min. The degradation of AM followed apparent first-order kinetics, and was dependent on temperature, pH and ionic strength. From the pH-rate profile, the optimal pH was found to be at around 4.0. Half-lives at pH 1.2 and 6.8 were 33.5 and 44.4 hr, respectively. The degradation rate of AM at pH 1.2 was somewhat faster than that of aspirin, but at pH 7.0, the degradation rate of AM was slower than that of aspirin.n.

• Proceedings of the Ginseng society Conference
• /
• 1978.09a
• /
• pp.13-17
• /
• 1978

This paper is concerned with the studies on the effective components of anti-oxidant activity, with a view to demonstrate the anti-aging activity of Korean ginseng. Feeding the extract of Korean ginseng or its effective component to mice inhibited strongly the induction of lipid peroxidation produced by ethanol intoxication. From the extract of Korean red ginseng, one effective component Compound A, mp.143, $C_6H_6O_3$ was isolated by chromatographic purification and its chemical structure was determined as 2-meth-y1-3-hydroxy-${\gamma}-pyrone(maltol).$

• YAKHAK HOEJI
• /
• v.28 no.4
• /
• pp.231-235
• /
• 1984

Active principles for the anti-fatigue activity of Panax ginseng were studied in mice using the swimming performance method. Ginseng water extract maximized the prolongation of swimming time 18 hours after administration. The potencies of anti-fatigue activities were found as in the order of ether soluble fraction and butanol soluble fraction as those of antioxidant activities previously determined. The anti-oxidant components, maltol, salicylic acid and vanillic acid isolated from the ether soluble fraction of Panax ginseng strongly exhibited the antifatigue activities, where as highly purified crystalline ginsenoside $4Rb_1$, Re and $4Rg_1$ did not.

• Journal of Pharmaceutical Investigation
• /
• v.30 no.4
• /
• pp.267-271
• /
• 2000

The effect of cyclodextrins on the solubility and stability of aspalatone (acetylsalicylic acid maltol ester, AM, CAS 147249-33-0), which has been recently found to have an antithrombotic effect, was investigated. The addition of ${\beta}-cyclodextrin\;({\beta}-CD),\;dimethyl-{\beta}-cyclodextrin\;(DMCD)\;or\;2-hydroxypropyl-{\beta}-cyclodextrin\;(HPCD)$ to the aqueous solution increased the solubility of AM concentration-dependently. From the phase solubility diagram, stability constants for $AM-{\beta}-CD$, -DMCD or -HPCD complexes were calculated to be 43.1, 78.3 and $53.0\;M^{-1}$. The addition of ${\beta}-CD$, DMCD or HPCD to AM solution retarded the degradation rate of AM in the acidic region. However, ${\beta}-CD$ and HPCD rather acted as an accelerator of degradation in the neutral and alkaline regions. DMCD had a stabilizing effect at all pHs studied.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.3
• /
• pp.438-447
• /
• 2016

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.