• Korean journal of food and cookery science
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• v.30 no.6
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• pp.800-805
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• 2014

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.536-539
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• 2003

Commercial white and red ginseng concentrates were analysed for total ginsenoside contents, and compositions of ginsenosides $Rb_1,\;Rb_2,\;Rc,\;Re,\;Rf,\;Rg_1,\;20(S)\;Rg_3,\;20(S)\;Rh_1,\;and\;20(R)\;Rh_1$. The content of crude saponin and total ginsenosides of white ginseng concentrates (WGC) were about 2-3 times higher than those of red ginseng concentrates (RGC). HPLC showed that each ginsenoside content was higher in WGC, with those of $Rb_1,\;Rg_1,\;and\;Rb_2$ being over three times higher than that of RGC. 20(S)- and 20(R)-ginsenoside $Rg_3$, specific artifacts found only in red ginseng, were detected both in WGC and RGC by HPLC. differences in the contents of these specific ginsenosides between WGC and RGC were not significant. The contents of 20(S)-ginsenoside $Rg_1$, determined by HPLC were 0.40 and 0.53 in WGC, whereas 0.48% and 0.47%, and those of 20(R)-ginsenoside $Rg_3$, were 0.14 and 0.22% in WGC, and 0.10 and 0.11% in RGC using the methods of shibata and food Code, respectively.

• The Korean Journal of Pesticide Science
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• v.7 no.3
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• pp.207-215
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• 2003

This study was carried out to evaluate toxicities of 3 registered insecticides to greenhouse whitefly(GWF), Trialeurodes vaporariorum and sweetpotato whitefly(SWF), Bemisia tabaci, B-biotype. Insecticide activities were evaluated by testing systemic action, residual effect in the laboratory, and control efficacy in the greenhouse. All experiments were tested at the recommended concentration(RC), half and a quarter concentrations of RC of each insecticides. Acetamiprid showed 45%, 42% ovicidal effect to greenhouse whitefly and sweetpotato whitefly at 40 ppm, respectively. Acetamiprid showed more than 97% larvicidal activities on the 3rd instars larvae of GWF and SWF at the recommended and its half concentrations. On the adults of the two whitefly species, acetamiprid and acetamiprid+ethofenprox showed more than 92% mortality even at half of recommended concentrations. Acetamiprid and acetamiprid+ethofenprox showed both residual effect and systemic activity. In the control efficacy test on GWF and SWF, 90% control values were obtained at the 3th day after treatments of acetamiprid and acetamiprid + ethofenprox by application with recommended concentration. These results indicate that acetamiprid and acetamiprid+ethofenprox can be used in the control of the two whitefly species in field.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.159-164
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• 2009

The difference of ginsenosides content according to placement of ginseng planting (line) under shading net in 5-year-old ginseng roots were examined. The total saponin ($Rb_1$, $Rb_2$, Rc, Rd, Re, and $Rg_1$) contents were 15.01 mg/g and 21.79 mg/g in the main roots, 35.93 mg/g and 43.32 mg/g in the lateral roots, 87.85 mg/g and 105.51 mg/g in the fine roots for the front $1st{\sim}2nd$ lines in Yunpoong and Landrace variety (purple-stem variant), respectively. In the middle $3rd{\sim}5th$ lines the total saponin contents were 18.73 mg/g and 23.19 mg/g in the main roots, 44.92 mg/g and 43.50 mg/g in the lateral roots, 92.97 mg/g and 110.70 mg/g in the fine roots in Yunpoong and Landrace variety, respectively. In the rear $6th{\sim}7th$ lines the total saponin contents were 21.88 mg/g and 26.68 mg/g in the main roots, 38.41 mg/g and 44.89 mg/g in the lateral roots, 101.03 mg/g and 107.06 mg/g in the fine roots in Yunpoong and Landrace variety, respectively. The differences in total and individual ginsenosides content in the main, lateral and fine roots among the lines were not significant but total ginsenosides contents in the main roots were different in case of Yunpoong variety. The ratios of protopanaxadiol (PD) type saponin to protopanaxatriol (PT) type saponin in roots were lower in the front lines compared to the middle and rear lines and the ratios were significantly different among the parts of roots.

• Journal of Ginseng Research
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• v.44 no.6
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• pp.757-769
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• 2020

Background: Panax quinquefolius and Panax notoginseng are widely used and well known for their pharmacological effects. As main pharmacological components, saponins have different distribution patterns in the root tissues of Panax plants. Methods: In this study, the representative ginsenosides were detected and quantified by desorption electrospray ionization mass spectrometry and high-performance liquid chromatography analysis to demonstrate saponin distribution in the root tissues of P. quinquefolius and P. notoginseng, and saponin metabolite profiles were analyzed by metabolomes to obtain the biomarkers of different root tissues. Finally, the transcriptome analysis was performed to demonstrate the molecular mechanisms of saponin distribution by gene profiles. Results: There was saponin distribution in the root tissues differed between P. quinquefolius and P. notoginseng. Eight-eight and 24 potential biomarkers were detected by metabolome analysis, and a total of 340 and 122 transcripts involved in saponin synthesis that were positively correlated with the saponin contents (R > 0.6, P < 0.05) in the root tissues of P. quinquefolius and P. notoginseng, respectively. Among them, GDPS1, CYP51, CYP64, and UGT11 were significantly correlated with the contents of Rg1, Re, Rc, Rb2, and Rd in P. quinquefolius. UGT255 was markedly related to the content of R1; CYP74, CYP89, CYP100, CYP103, CYP109, and UGT190 were markedly correlated with the Rd content in P. notoginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1194-1200
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• 2010

This study was carried out to investigate the compositional changes of ginsenosides and phenolic acids of ginseng leaf by fermentation in order to promote the utilization of ginseng leaf. The chief ginsenosides in non-fermented ginseng leaf (NFGL) were ginsenoside-Rg1 (26.0 mg/g), -Re (47.3 mg/g) and -Rd (23.9 mg/g). By fermentation, ginsenoside-Rg1, -Rb1, -Rb2, -Rb3, -Rc and -Re were decreased tremendously and new ginsenoside-Rh2, -Rh1, -Rg2 and -Rg3 appeared. Especially, ginsenoside-Rg3 (3.7 mg/g) on FGL was increased 15-fold compared to that of NFGL (0.2 mg/g). Total phenolic compound content of NFGL and FGL measured by colorimetric analysis was 350.4 and 312.5 mg%, respectively. There were 8 free and 6 ester forms of phenolic acids in NFGL. Among them, content of ferulic acid was the highest, comprised of 12.6 and 50.7 mg%, respectively. In FGL, total content of protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid were increased by 28, 5 and 7.8 fold and ferulic acid was decreased greatly. Tyrosinase inhibitory activity of FGL was stronger than NFGL, while electron donating abilities of FGL were similar to NFGL.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.540-547
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• 2017

Background: In general, after Panax ginseng is administered orally, intestinal microbes play a crucial role in its degradation and metabolization process. Studies on the metabolism of P. ginseng by microflora are important for obtaining a better understanding of their biological effects. Methods: In vitro biotransformation of P. ginseng extract by rat intestinal microflora was investigated at $37^{\circ}C$ for 24 h, and the simultaneous determination of the metabolites and metabolic profile of P. ginseng saponins by rat intestinal microflora was achieved using LC-MS/MS. Results: A total of seven ginsenosides were detected in the P. ginseng extract, including ginsenosides Rg1, Re, Rf, Rb1, Rc, Rb2, and Rd. In the transformed P. ginseng samples, considerable amounts of deglycosylated metabolite compound K and Rh1 were detected. In addition, minimal amounts of deglycosylated metabolites (ginsenosides Rg2, F1, F2, Rg3, and protopanaxatriol-type ginsenosides) and untransformed ginsenosides Re, Rg1, and Rd were detected at 24 h. The results indicated that the primary metabolites are compound K and Rh1, and the protopanaxadiol-type ginsenosides were more easily metabolized than protopanaxatriol-type ginsenosides. Conclusion: This is the first report of the identification and quantification of the metabolism and metabolic profile of P. ginseng extract in rat intestinal microflora using LC-MS/MS. The current study provided new insights for studying the metabolism and active metabolites of P. ginseng.

• Korean Journal of Medicinal Crop Science
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• v.22 no.3
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• pp.223-230
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• 2014

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentation process in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steaming process was applied at $90^{\circ}C$ for 12 hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9 incubated at $36^{\circ}C$ for 72 h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under the steaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as 3.231 mg/g, 2.585 mg/g and 1.955 m/g and 2.478 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the low quality fresh ginseng treated by the complex process was 0.11 ppm but it was 0.22 ppm when it was treated with the steaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside linkage to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming process and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

• Journal of Ginseng Research
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• v.38 no.2
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• pp.154-159
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• 2014

Background: This study was carried out to investigate the effect of the steaming process on chemical constituents, free radical scavenging activity, and antiproliferative effect of Vietnamese ginseng. Methods: Samples of powdered Vietnamese ginseng were steamed at $120^{\circ}C$ for various times and thei extracts were subjected to chemical and biological studies. Results: Upon steaming, contents of polar ginsenosides, such as Rb1, Rc, Rd, Re, and Rg1, were rapidly decreased, whereas less polar ginsenosides such as Rg3, Rg5, Rk1, Rk3, and Rh4 were increased as reported previously. However, ocotillol type saponins, which have no glycosyl moiety at the C-20 position, were relatively stable on steaming. The radical scavenging activity was increased continuously up to 20 h of steaming. Similarly, the antiproliferative activity against A549 lung cancer cells was also increased. Conclusion: It seems that the antiproliferative activity is closely related to the contents of ginsenoside Rg3, Rg5, and Rk1.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.1-9
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• 1996

The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in $0.1\%$ HCl-contained $80\%$ methanol or $0.5\%$ malic-acid-contained $80\%$ ethanol, while red rices revealed better extraction of pigments in $0.01\%$ citric-acid-contained $80\%$ ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool(<$5^{\circ}C$) condition and at pH $2.0\~4.0$. The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and $Pl^{w}$(purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and $Pl^{w}$ genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.