• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.120-126
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• 2015

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at $14^{\circ}C$ for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE-added AC (p<0.05). While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05), the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05). In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05). In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3%) of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.

• 한국식품과학회지
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• 제17권6호
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• pp.506-515
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• 1985

홍삼(紅蔘)사포닌 가수분해물(加水分解物)의 항산화작용(抗酸化作用)에 의한 노화억제작용(老化抑制作用)을 구명(究明)하기 위하여 홍삼(紅蔘)사포닌을 가수분해(加水分解)하여 얻은 prosapogenin, panaxadiol 및 panaxatriol을 시료(試料)로 하여 in vitro 및 in vivo 실험(實驗)을 통하여 이들 가수분해물(加水分解物)들의 생체(生體) 과산화지질생성(過酸化脂質生成)에 미치는 억제효과(抑制效果)를 비교(比較)하였다. DPPH에 대한 전자공여능(電子供與能)(EDA)은 $13.88{\sim}19.76%$를 나타내고 있었으며 in vitro에서 과산화지질생성(過酸化脂質生成) 억제효과(抑制效果)는 현저하였으며 그 순서는 prosapogenin>panaxatriol>panacadiol이었다. POV에 의한 유효기간(誘導期間)은 이들 가수분해물(加水分解物) 홍삼(紅蔘)사포닌보다 훨씬 높았으며 prosaposenin>panaxatriol>panaxadiol의 순이었다. in vivo에서 복강(復腔)(i. p.) 및 경구(經口)(p.o.) 투여(投與)에 의한 생체내(生體內) 과산화지질생성(過酸化脂質生成) 억제효과(抑制效果)는 대조군(對照群)에 비(比)해 훨씬 효과적(效果的)이었으며, 홍삼(紅蔘)사포닌과 비교(比較)했을 때 간장(肝臟)과 신장(腎臟)에는 거의 비슷한 효과(效果)를 나타냈지만 혈액(血液)에서는 이들 가수분해물(加水分解物)이 홍삼(紅蔘)사포닌보다 훨씬 효과적(效果的)이었다. 효소활성(酵素活性)으로서 superoxide dismutase 활성(活性)을 in vitro에서 비교해 보면 이들 가수분해물(加水分解物)이 $24.2{\sim}36.4%$의 과산화지질생성(過酸化脂質生成) 억제효과(抑制效果)를 나타내고 있어, 홍삼(紅蔘)사포닌의 12.1%보다 $2{\sim}3$ 배(倍)의 효과(效果)를 나타내고 있었고, in vivo에서는 복강(復腔)(i. p.) 투여(投與)에서는 $12.9{\sim}22.2%$. 경구(經口)(p.o.) 투여(投與)에서는 $11.2{\sim}21.6%$의 높은 활성(活性)을 나타내고 있었다. 단 peroxidase 활성(活性)은 복강(復腔)(i. p.) 투여(投與)에서는 $129.0{\sim}188.6%$, 경구(經口)(p. o.) 투여(投與)에서는 $111.4{\sim}139.6%$의 활성(活性)을 나타내고 있었다.

• Journal of Ginseng Research
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• 제6권2호
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• pp.123-130
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• 1982

Studies were carried out to clarify the effect of ginsenoside-Rbl -Rbr and acid hydrolyzatps of ginsenoside-Rbl, -Rb2 (HRbl, HRbf) on lipolysis and lipogenesis induced by epinephrine, glucagon, ACTH (adrenocorticotrophic hormone), TSH (thyroid-stimulating hormone) and insulin in rat adipose tissilr. HRbl , HRb2 slightly inhibited lipolysis induced by epinephine. glucagon and TSH. ACTH-induced lipolysis in fat tissue slices was significantly inhibited by ginsenoside -Rbl, -Rb2, HRbl and HRb2, particulary HRb2. None of ginsenoside-Rbl, -Rb2, HRbl and HRb2 accelerated insulin-stimulated lipogenesis in fat calls. Among ginseng products, extract powder (freeze dried), extract powder (spray dried), red ginseng powder inhibited ACTH-induced lipolysis in adipose tissue slices, but red ginseng extract not affect them.