• Journal of Physiology & Pathology in Korean Medicine
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• v.36 no.1
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• pp.18-22
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• 2022

To investigate effects of cognitive function improvement whether against Taegeuk ginseng on scopolamine-induced memory impairment in rats. All experiments were conducted in three groups: the control group (CTR), the scopolamine 0.4mg/kg (SCP), and the scopolamine (SCP+T) treated with Taegeuk ginseng 100 mg/kg. Taegeuk ginseng 100 mg/kg daily was orally administered for one month and treated with scopolamine was only for 7 consecutive days on the Morris water maze task. 3 weeks after oral administration of Taegeuk ginseng, subjects were performed the Morris water maze test for 8 days and then the open-field exploration test which to assessed for cognitive function improvement. After behavioral testing, subjects were sacrificed and microdissected brains for neurochemical analysis. In the cognitive-behavioral test, long-term administration of Taegeuk ginseng improved spatial navigation learning task compared with the impeded by scopolamine treatment. In neurochemistry, the expression of the synaptic marker PSD95 (postsynaptic density protein 95) was increased in the hippocampus compared to the scopolamine group. Also, brain-derived neurotrophic factor (BDNF) expression was significantly increased in the taegeuk ginseng administration group. These data suggested that long-term administration of taegeuk ginseng might improve cognitive-behavioral functions on hippocampal related spatial learning memory, and it was correlated with neurotropic and synaptic reinforcement. In conclusion, treatment with taegeuk ginseng may positive outcome on learning and memory deficit disorders.

• Journal of Biosystems Engineering
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• v.17 no.3
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• pp.247-259
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• 1992

This study intended to measure the desorption and adsorption EMC of four years old Peeled ginseng, Unpeeled ginseng and Taegeuk ginseng under various conditions$20^{\circ}C$, $30^{\circ}C$, $40^{\circ}C$, $50^{\circ}C$) and five levels of relative humidity from 31% to 88%) by the static method. Four widely used EMC models were selected and evaluated. Also the empirical model was evaluated. The results are summarized as follows ; 1) EMC difference between ginseng size was not found but found between ginseng species. EMC difference between Peeled ginseng and Unpeeled ginseng was not found. EMC of Peeled ginseng and Unpeeled ginseng was higher than that of Taegeuk ginseng. 2) The hysteresis, which is difference between desorption and adsorption EMC, was found. Desorption EMC was higher than adsorption EMC. The hysteresis at the same temperature decreased as relative humidity increase. The difference of hysteresis between Peeled ginseng and Unpeeled ginseng was not large and the hysteresis of Taegeuk ginseng was smaller than those of other species. 3) Among the selected models, Henderson model was the best to predict the adsorption EMC of White ginseng(Peeled and Unpeeled ginseng), and Oswin model was the best to predict the desorption EMC of White ginseng and the desorption and adsorption EMC of Taegeuk ginseng. The models are as follows ; (a) White ginseng(Peeled and Unpeeled ginseng) ${\circ}$ Desorption EMC(Oswin model) : $$M=(0.1272-0.0007420T){\cdot}[RH/(1-RH)]^{(0.4164+0.001368T)}$$ ${\circ}$ Adsorption(Henderson model) : $$1-RH={\exp}[-0.0003480T_k\;{M_o}^{0.9231}]$$ (b) Taegeuk ginseng ${\circ}$ Desorption EMC(Oswin model) : $$M=(0.1051-0.0008439T)[RH/(1-RH)]^{(0.4553+0.003425T)}$$ ${\circ}$ Adsorption EMC(Oswin model) : $$M=(0.08247-0.0007559T){\cdot}[RH/(1-RH)]^{(0.5760+0.005540T)}$$ 4) The developed empirical models could predict the desorption and adsorption EMC for White and Taegeuk ginseng more precisely than selected models. The empirical models are as follows ; (a) White ginseng(Peeled and Unpeeled ginseng) ${\circ}$ Desorption EMC : $$M=0.124-0.000647T-0.216RH+0.373RH^2$$ ${\circ}$ Adsorption EMC : $$M=0.0879-0.000663T-0.197RH+0.399RH^2$$. (b) Taegeuk ginseng ${\circ}$ Desorption EMC : $$M=0.159-0.000728T-0.429RH+0.565RH^2$$ ${\circ}$ Adsorption EMC : $$M=0.123-0.000662T-0.384RH+0.555RH^2$$.

• Journal of Ginseng Research
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• v.34 no.3
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• pp.192-197
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• 2010

Recent studies have indicated that $\beta$-cell dysfunction and insulin resistance are important factors in the development of type 2 diabetes. The present study investigated the effect of extracts from different parts of white, Taegeuk, and red ginseng root on insulin-stimulated glucose uptake in muscle cells and proliferation of $\beta$-cells. Extracts of the fine roots of Taegeuk ginseng significantly enhanced glucose uptake compared with the control. White ginseng lateral root extracts enhanced insulin-induced glucose uptake. Proliferation of $\beta$-cells was significantly increased by Taegeuk ginseng main and lateral root extracts and by red ginseng lateral and fine root extracts. In conclusion, different root parts of white, Taegeuk, and red ginseng differentially affect glucose uptake and pancreatic $\beta$-cell proliferation.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.118-125
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• 2010

This study was carried out to determine changes in general chemical composition, free sugars, physicochemical properties of extract, and ginsenoside contents depending upon processing methods. Ginseng roots harvested from the same field were employed for the processing into white ginseng (WG), taegeuk ginseng (TG), red ginseng A (RGA, steamed one time), and red ginseng B (RGB, steamed three times). The fat content decreased by increasing duration of treatment and number of steaming treatment. On the other hand, there was no significant variation in contents of ash and carbohydrate depending on processing methods. Contents of sucrose and maltose was higher in Taegeuk and red ginseng than those of white ginseng. Steamed ginseng root (taegeuk and red ginseng root) showed higher amount of water extractable solid than the unsteamed white ginseng, but the variation of crude saponin content was not distinctive depending on processing methods. The contents of total ginsenosides increased by the order of white, taegeuk, red A, and red B root. In summary, chemical composition and total ginsenoside content were different according to part of root and processing methods, thus implies the importance of quality control as well as pharmacological activity of ginseng root.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.508-512
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• 2005

Ginsenoside composition and contents of Korean white and taegeuk ginsengs were investigated to establish Chinese pharmaceutical standards for import of Korean ginseng. Total ginsenoside-Rg1, Re, and Rb1 of all Korean white and taegeuk ginseng samples were higher than guideline of Chinese standard of 0.4%, $Mean{\pm}S.D.$ values of Rg1, Re, and Rb1 of Korean white ginseng were $232.7{\pm}110.2,\;235.3{\pm}101.5,\;and\;280.1{\pm}121.3\;mg%$, respectively. Ratio of Rg1 to Re of Korean white ginseng was 1.02. $Mean{\pm}S.D.$ values of Rg1, Re, and Rb1 of Korean taeguek ginseng were $262.1{\pm}127.2,\;213.1{\pm}55.7,\;and\;279.9{\pm}92.1\;mg%$, respectively.

• Journal of Ginseng Culture
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• v.6
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• pp.13-34
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• 2024

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.115-123
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• 1988

Ginseng has been used as a medicinal herb in the world for more than two thousand years. Inspection of the quality of ginseng was made since many hundred years ago. Ginseng quality has been graded by several methodes, based on saponin contents, number of ginsenosides, shape of root and tissue elaborateness. In present. ginseng products are usually evaluated by saponin contents and number of ginsenosides. On the other hand, fresh and manufactured ginseng roots such as red. white and semi-red ginseng, Taegeuk Sam, are mostly graded by root shape such as root development and skin (epidermis) color, and tissue elaborateness. which is a conventional grading method. However, the root shape grading method has a risk of overlooking real medicinal properties of ginseng. So. both the medicinal ingredients and the conventional grading method should be considered for the proper evaluation of ginseng quality. Therefore, for the establishment of better method in evaluating ginseng quality, the relationships of root shape and useful components are required to be studied.