• Journal of Ginseng Research
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• v.16 no.3
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• pp.175-182
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• 1992

Intravenous administration of saponin from the root of Panax ginseng (red ginseng) lowered the blood pressure in a dose-dependent manner (10~100 mg/kg B.W) in anesthetized rats. Therefore, experiments were designed to study whether this lowering of blood pressure is associated with the release of endothelium-derived relaxing factor. Rings of thoracic aorta with and without endothelium were suspended for the measurement of isometric tension in organ chamber. All experiments were performed in the presence of indomethacin (10-5 M). Ginseng saponin (10-5~3$\times$10-4 g/ml) relaxed contractions induced by phenylephrine (10-5 M) in the aorta with endothelium but not in that without endothelium. Treatment of aortic rings with NG_monomethyl-L-arginine (L-NMMA 10-4 M for 30 min), a competive inhibitor of nitric oxide synthase and methylene blue (M.B., 3$\times$10-7 M for 30 min), an inhibitor of soluble guanylate cyclase, diminished the relaxation induced by ginseng saponin. In thoracic aortic rings from rats treated with ginseng saponin for 2 weeks intraperitoneally, the relaxation to acetylcholine was increased compared with non-ginseng treated rings. These data suggest that red ginseng saponin evokes hypotension and that vascular relaxations induced by red ginseng saponin are inediatpd by release of endothelium-derived relaxing factor.

• Food Science and Preservation
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• v.20 no.5
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• pp.614-620
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• 2013

The quality characteristics of Backsulgi added with red rice flours at different ratios were investigated to apply in the food industry. The moisture, crude protein, crude lipid, ash and amylose contents of the red rice flour samples were 5.3, 9.5, 2.0, 1.1 and 4.7%, respectively. The pasting properties of the non-waxy rice flour mixtures to which red rice flour samples were added were measured by RVA. As the content of red rice flour increased, the values of peak viscosity, final viscosity, breakdown and setback were decreased, while the pasting temperature was not significantly affected. The lightness (L) value of the Backsulgi decreased, but the redness (a) value, moisture content and the degree of gelatinization increased with an increase in the red rice flour samples. The hardness increased, while cohesiveness, springiness and chewiness decreased with the increase in the red rice flour. The overall acceptance of sensory evaluation showed the highest value for 8% red rice (BRWM8). In conclusion, the addition of 8% red rice flours could improve the sensory quality of the Backsulgi as well retrogradations.

• Development and Reproduction
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• v.18 no.3
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• pp.127-131
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• 2014

We investigated the androgenic effects of $17{\alpha}$-methyltestosterone (MT) on gonadal sex reversal in juvenile red spotted grouper Epinephelus akaara. The fish were immersed in $17{\alpha}$-MT at 1 and 5 mg/L. Treatment method of $17{\alpha}$-MT was once weekly for 4 and 8 weeks. Fish were sampled at 12 months after end of the treatment period in order to histological analysis. At the initiation of an experiment (70 day after hatching), juvenile red spotted grouper have the paired primordial gonads with somatic cells bellow kidney in the posterior portion of the body cavity. Formation of ovarian cavity indicates that the ovarian differentiation beginning at 70 DAH in red spotted grouper. At 12 months after end of the treatment period, control group, $17{\alpha}$-MT 1 mg/L treatment group for 4 and 8 weeks, and $17{\alpha}$-MT 5 mg/L treatment group for 4 weeks were all female. However, sex-changed males without ovarian cavity were observed in the $17{\alpha}$-MT 5 mg/L treatment group for 8 weeks. In grouper, we firstly reported that the red spotted grouper be able to induce the primary males by hormone treatment prior to gonadal sex differentiation.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.47-53
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• 2014

In this study, our aim was to investigate the changes in ginsenosides and polyphenols in red ginseng extract fermented by Lactobacillus acidophilus and to manufacture fresh cheese using fermented red ginseng extract. Red ginseng extract (3%, w/v) was fermented by L. acidophilus for 24 h. On performing lactic acid bacteria counts, we determined that L. acidophilus reached its maximum growth phase after 16 h; this was followed by decrease in growth. During fermentation, the levels of ginsenosides Rg3 (20S) and Rg3 (20R) as well as protopanaxadiol (20R), F1, and compound K increased, while those of s Rb2, Rd, Rf, and Rg1 decreased. The pH, titratable acidity, and viable cell counts in fresh cheese prepared using fermented red ginseng extract were measured during the storage period. The pH decreased over time, while titratable acidity and viable cell counts increased with increase in the duration of the storage period. Sensory tests showed that the overall sensory properties of fresh cheese prepared using 1% fermented red ginseng extract were similar to those of the control groups. This result suggests that L. acidophilus-fermented red ginseng has potential for development as a new bioactive material.

• Weed & Turfgrass Science
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• v.7 no.3
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• pp.269-274
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• 2018

In the middle of May 2018, typical red thread disease symptoms were observed on Kentucky bluegrass (Poa pratensis L.) on a golf course, which locates at Yangsan, Gyeongnam province in Korea. Irregular-shaped patched symptoms were observed in fairway of golf course. The foliar symptom was dried out and faded to straw color and tip of the grass leaves were tangled like thread. Early morning, infected and tangled leaves were covered with the pinkish gelatinous antler-like structure (sclerotinia) as a typical red thread disease symptom. Causal fungal pathogens were isolated from the symptom in Kentucky bluegrass. The fungal culture characteristic on potato dextrose agar color of colony was pale pink and conjugated hyphae, sclerotium of irregular shape was pale pink and 3~5mm diameter in size. The pathogen was identified as Laetisaria fuciformis based on morphological and culture characteristics as well as molecular characteristics. Pathogenicity test was verified on the Kentucky bluegrass by Koch's postulates. This is the first report of red thread disease occurrence in Kentucky bluegrass by L. fuciformis in Korea.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.376-381
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• 2021

Red beet (Beta vulgaris L.) is a root vegetable and a popular functional food ingredient of dark red-purple appearance due largely to betacyanins, principally betanine (75-95%) and its isomer, isobetanine (15-45%). This study developed an analytical method for beet red in terms of betanine and isobetanine in processed food products labeled with beet red as a food additive. High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) was used with a C₁₈ column. Linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision and uncertainty in measurement were calculated for method validation. Matrix-matched calibration was applied to the candy, ice cream, and cocoa product, respectively, and R² was ≥0.9998, showing a high level of linearity. The LOD and LOQ were 0.16 to 0.32 and 0.48 to 0.97 mg/L, respectively. As a result of repeated intra-day and interday experiments to validate the accuracy and precision of the analytical method, the recovery rates were 96.0-103.1% and 100.0-102.2%, respectively and the RSD% was 0.5-3.3% and 0.9-3.8%, respectively. Moreover, the measurement uncertainty was estimated to be 1.71-12.43% depending on the matrix and the measured concentration. In this study, betanine and isobetanine were quantified (8.4-3,823.4 mg/kg) by applying the developed analytical method to processed food products (n= 26; e.g., candy, ice cream, and other processed foods) labeled with beet red as a food additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.51-56
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• 1984

A red pigment was formed when heating dehydroascorbic acid in the presence of ${\alpha}-amino$ acids and thought to be an intermediate amino-reductone in the Strecker degradation. The reaction of pigment formation can be kinetically expressed as two-step consecutive first-order in the presence of excess of ${\alpha}-amino$ acids. The reaction rate constants were successfully determined by employing various amino acids (L-His., L-Gly., L-Thr., L-Ser. ) at different pH. The results suggested the formation of the red pigment was most favorable at the pH 5.0.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.357-362
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• 2021

In this study, to investigate the anticariogenic effect of red ginseng, the antibacterial effect, cell adherence and biofilm formation inhibitory effect of n-hexane extract of red ginseng marc (HERGM) against Streptococcus mutans, the causative bacteria of caries, were measured. The growth of S. mutans was inhibited in proportion to the concentration of HERGM, and was hardly observed at a concentration above 125 ㎍/mL (MIC =125 ㎍/mL). It was found that HERGM acts on the cell membrane and the nucleic acid component of the cell was leaked. In addition, HERGM inhibited the adherence and biofilm formation of S. mutans by more than 90% at a concentration of 125 ㎍/mL. GTase activity was completely inhibited at a concentration of 50 ㎍/mL of HERGM. In conclusion, it was found that HERGM commonly inhibited the growth and biofilm formation of S. mutans.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.291-296
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• 2009

This study was conducted to compare the storability of 6 chicory cultivars for producing chicon; 'Vintor', 'Focus', 'Metafora', 'Kibora', 'Nobus', and 'Redoria Red' grown in 2 regions: Chuncheon (plain region) and Pyeongchang (high land region). Chicons were produced from chicory roots that grown for 120days and then stored for over 120days at $2^{\circ}C$ and 90% of RH conditions. To produce chicon, chicory root was forced at $18^{\circ}C$ for 22days with suppling the nutrient solution ($KNO_30.54g{\cdot}L^{-1}$, $Ca(NO_3)_2\;1.02g{\cdot}L^{-1}$, $MgSO_4\;0.36g{\cdot}L^{-1}$, $KH_2PO_4\;0.21g{\cdot}L^{-1}$, $K_2SO_4\;0.10g{\cdot}L^{-1}$, pH 7.0). Chicons produced from 6 different chicory cultivars packed with $25{\mu}m$ ceramic film and stored for 25days at $8^{\circ}C$. The fresh weight of chicon in MAP was maintained to 99.5% of pre-storage weight. The fresh weight of 'Redoria Red' was lowest in all cultivars, and that of Chuncheon region cultivated treatment was lower than Pyeongchang treatment. The $CO_2$ and $O_2$ concentration in chicon MAP were 2% and $10{\sim}17%$. There were not significantly different among cultivars and between regions, although 'Redoria Red' cultivar showed highest $CO_2$ and lowest $O_2$ concentrations. The ethylene concentration in chicon MAP was $1.0{\mu}{\iota}{\cdot}{\iota}^{-1}$ and also didn't show any significant difference among all treatments. Chicon detoriorated visual quality with appearing russet spotting that result from ethylene gas. The visual quality of 'Redoria Red' cultivar decreased faster than the other cultivars. 'Metafora', 'Focus', and 'Kibora' maintained higher firmness of their leaf than the others, and the firmness was higher grown in Pyeongchang region cultivated treatments than in Chuncheon region.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.201-207
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• 2009

In an effort to improve ginsenoside bioavailability, the ginsenosides of fermented red ginseng were examined with respect to bioavailability and physiological activity. The results showed that the fermented red ginseng (FRG) had a high level of ginsenoside metabolites. The total ginsenoside contents in non-fermented red ginseng (NFRG) and FRG were 35715.2 ${\mu}g$/mL and 34822.9 ${\mu}g$/mL, respectively. However, RFG had a higher content (14914.3 ${\mu}g$/mL) of ginsenoside metabolites (Rg3, Rg5, Rk1, CK, Rh1, F2, and Rg2) compared to NFRG (5697.9 ${\mu}g$/mL). The skin permeability of RFG was higher than that of NFRG using Franz diffusion cells. Particularly, after 5 hr, the skin permeability of RFG was significantly (p<0.05) higher than that of NFRG. Using everted instestinal sacs of rats, RFG showed a high transport level (10.3 mg of polyphenols/g sac) compared to NFRG (6.67 of mg of polyphenols/g sac) after 1 hr. After oral administration of NFRG and FRG to rats, serum concentrations were determined by HPLC. Peak concentrations of Rk1, Rh1, Rc, and Rg5 were approximately 1.64, 2.35, 1.13, and 1.25-fold higher, respectively, for FRG than for NFRG. Furthermore, Rk1, Rh1, and Rg5 increased more rapidly in the blood by the oral administration of FRG versus NFRG. FRG had dramatically improved bioavailability compared to NFRG as indicated by skin permeation, intestinal permeability, and ginsenoside levels in the blood. The significantly greater bioavailability of FRG may have been due to the transformation of its ginsenosides by fermentation to more easily absorbable forms (ginsenoside metabolites).