• Journal of Ginseng Research
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• v.35 no.1
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• pp.104-110
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• 2011

Korean red ginseng (RG), which is a ginseng treated by heating and steaming, has biological activity similar to Panax ginseng. The effect of ginseng on influenza infection has not been studied although it is known to have a broad range of biological activities. The aim of the study is to investigate the effect of RG extract on influenza A (H1N1) virus infection. We investigated the inhibitory effect of RG extract on plaque formation by influenza A virus in a cell-based plaque assay, and the effect of orally administered RG on influenza A virus infection in mice. RG extract, which was applied at a non-cytotoxic concentration, inhibited plaque formation by influenza A virus in the cell-based plaque assay. The orally administered RG extract ameliorated body weight loss and significantly increased survival in mice infected with influenza A virus. Our results suggest that RG extract has components that reduce the severity of infection by influenza A virus and could potentially be used as a complement to treatment of influenza A virus infections.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.103-108
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• 1980

To study the effects of diets containing red Ginseng, rats were fed diets containing various amounts of red Ginseng for 10 weeks. The Ginseng diets were 600 mg of red Ginseng extract concentration, 1,200 mg of red Ginseng powder, 6,000 mg of red Ginseng tea, 3,000 mg of red Ginseng extract concentration, 6,000 mg of red Ginseng extract concentration, 12,000 mg of red Ginseng extract concentration per Kg of diet, and control. As results, growth rate, feed efficiency ratio, organ weight, and hematocrit value showed no statistically significant differences between red Ginseng fed animals and the controls. Serum cholesterol level and GPT were slightly lower in the experimental animals than those in the controls. These differences, however, were not statistically significant. Serum GOT activities for all experimental animals showed no statistically significant except for Group fed with 6,000 mg of red Ginseng extract concentration per Kg diet. This Group revealed significantly lower GOT activities than those of the controls statistically. No abnormalities of liver, spleen, and kidney were observed in the experimental animals.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.19 no.2
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• pp.1-20
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• 2013

This research observed the interrelations between the active components found specifically in red ginseng and fermented red ginseng from among the variety of ginseng variations and the protective effect and anti-oxidant effect exercised on brain cells in the animal model for MPTP-induced neurotoxic Parkinson's Disease and obtained the following conclusions. The results above comprehensively demonstrated that the fermented red ginseng extract exercised greater protective effects against oxidant brain damage by MPTP when compared to the group administered with the red ginseng extract. This was induced an increase in TH protein expression, and further raised the efficiency of the anti-oxidant enzyme defensive system against neurotoxicity, thereby restraining the lipid peroxidation caused by the active oxygen generated during the course of MPTP metabolism and enhancing the body's defensive capacities in response to tissue damage, thereby demonstrating a protective effect against MPTP induced neurotoxicity.

• Toxicological Research
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• v.5 no.2
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• pp.151-166
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• 1989

This study was carried out to investigate the effect of red ginseng extract on development of pepsinogen 1 decrased pyloric glands in experimental stomach carcinogenesis in Sprague-Dawley male rats. Sequential quantitative analyses (by ABC immunohistochemical staining) were made of pepsinogen 1 decreased pyloric glands (PDPG) after treating rats first with a single dose (160 mg/kg) N-methyl-N'-nitrosoguanidine (MNNG) and then with N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG) (100ug/ml of drinking water) as a second gastric carcinogen (or promoter).

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.497-500
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• 2001

The purpose of this study was to investigate the extraction method and antioxidative activities of phenolic compounds from Korean red tail ginseng. Antioxidative activities of red tail ginseng were evaluated with its ability to donate hydrogen to DPPH, and to inhibit the oxidation of linoleic acid and LDL induced by $H_2O_2$ and $FeCl_2$, respectivly by measuring the MDA formation. Total phenolic compounds expressed as % caffeic acid were 0.80%, 0.12%, 0.06%, 0.03%, 0.01% when red tail ginseng was consecutively extracted with 60% ethanol for 5 times, most of the phenolic compounds was recovered in the extract obtained after 3 times of extraction. The extraction efficacy of 60% ethanol was superior to that of water in extraction phenolic compounds, and the efficacy did not change after evaporating the extract followed by dissolving with water. 60% ethanol extract of red tail ginseng had weak ability to donate hydrogen to DPPH. MDA determination showed the antioxidative effect with inhibition ratio of 72.23% on linoleic acid oxidation by addition of red tail ginseng extract at the concentration of 1,500 ppm. 22.52% of LDL oxidation was inhibited by addition of 250 ppm.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.206-211
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• 1995

This study was investigated to find the effects of petroleum ether extract (Lipophilic fraction) from Korean red ginseng on platelet aggregation and thrombin time of the plasma in two groups of the experimental rats. One group of rats were fed with 15% corn oil (15%kg-diet) containing a number of 18 : 2 (linoleic acid) or 15% beef-tallow (15%/kg-diet) containing saturated fatty acids for 3 weeks, and were followed by feeding the petroleum ether extract (25 mg/kg-diet) for 3 weeks. The other group of rats (control group) were fed with 15% corn oil or 15% beef-tallow for 6 weeks. The platelet aggregation induced by thrombin and collagen was significantly inhibited and the thrombin time was prolonged in the 15% corn oil plus petroleum ether extract administrated group than in the 15% corn oil administrated group. And the same results were shown in the 15% beef-tallow plus petroleum ether extract administrated group. These results suggest that the petroleum ether extract from Korean red ginseng may have the beneficial effects on the inhibition of the platelet aggregation and the inhibition of blood coagulation induced by dietary fats.

• Journal of Ginseng Research
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• v.23 no.2 s.54
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• pp.93-98
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• 1999

In order to evalulate the qualities of red ginseng extract and decrease precipitate fonnation in ginseng drink, red ginseng extract was hydrolized with ${\beta}-amylase$ and transglucosidase. $5.2\%$ isomaltose was produced as isomaltooligosaccharides and glucose content was increased in the enzyme treated ginseng extract. Contents of ginsenoside $R-b_1\;and\;R-b_2$ were decreased, whereas ginsenoside-Rd was increased by the enzyme treatments. The growth of 3 strains of bifidus spp. and 4 strains of lactobacillus spp., beneficial intestinal bacteria, were enhanced by adding of the enzymatically hydrolized ginseng extract. Sweetness and sourness were increased, however, bitterness and astringency were decreased in the hydrolized ginseng extract. The fonnation of precipitates in hydrolized red ginseng extract of $pH\;3.0\~4.5$ were significantly decreased in the storage condition of $40^{\circ}C$ for 1 month compared to that of control.

• Journal of Ginseng Research
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• v.22 no.3
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• pp.205-210
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• 1998

Glucosidic bonds at the C20 position of the sapogenins were hydrolyzed easily in the lower pH, higher temperatures and longer times to give prosapogenins and sugars. The glucosidic bond of saponin at the C3 of ginsenoside-Rb1, which is secondary carbon, was relatively stable due to the low electron density of -0.2. But the bond of saponin at the C20 position, which is tertiary carbon with the relatively high electron density of -0.3, was liable to be hydrolyzed even in weakly acidic solution by the increase of heating time. On the other hand, red ginseng contained 13.34 mg/g of citric acid, 8.78 mg/g of malonic acid, 3.70 mg/g of oxalic acid, 2.13 mg/g of malic acid and 0.44 mg/g of succinct acid. Ginseng saponins were very stable in ginseng extract neutralized with sodium carbonate or sodium bicarbonate corresponding to the equivalent amount of the total organic acid in the red ginseng.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.151-159
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• 1994

To evaluate the anticarcinogenic effect and its mechanism of red ginseng, the mice were treated with red ginseng and received subcutaneous Bl6 melanoma cell line injection on the back. Tumor incidence was same (100%) both in water and red ginseng-treated groups, but tumor production was delayed in red ginseng-treated group. Survival time was somewhat longer in red ginseng-treated group. The histopathological findings were similar in both groups, but lymphocytic infiltration around the tumor and melanin production in the tumor cells were prominent in the red ginseng-treated group. Flow cytometric analysis on T lymphocytes and natural killer cells revealed increased $T_H$/$T_S$ ratio and increased NK cells in red ginseng-treated group. These results suggest that the anticarcinogenic effect of red ginseng may be exerted by the increased cell-mediated immunity and natural killer cell activity.