• Journal of Ginseng Research
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• 제13권2호
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• pp.254-259
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• 1989

A radioprotective ginseng protein fraction was obtained from Korean white ginseng powder by the following isolation and purification procedures: Tris-HCI buffer extraction, 70% ammonium sulfate fractionation, CM-rellulosr column chromatography, heat inactivation and Sephadex G-75 column chromatography. This fraction was further purified by Sepharose 4B and Sephadex G-150 column chromatographies. Three fractions obtained were subjected to Native-PAGE and SDS-PAGE using gradient gels and the silver staining method. Molecular weights of the native proteins and their subunits were estimated.

• 한국식품과학회지
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• 제41권5호
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• pp.566-571
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• 2009

본 연구에서는 기존 생맥산에 압출성형공정과 발효과정을 추가하여 제조한 생맥산의 건강 기능성 식품소재 개발을 위한 연구의 일환으로 기존 생맥산(ES)과, 추출과정에 발효과정을 추가하여 제조한 생맥산(백삼(FSW), 홍삼(FSR), 압출성형백삼(FSE))을 제조하여 항산화 활성을 측정 비교하였다. 실험에 사용한 압출성형기는 실험용 쌍축이며 20%의 수분함량과 $120^{\circ}C$의 배럴온도로 압출성형 백삼을 제조하였다. 전반적으로 발효과정을 추가한 생맥산이 기존 생맥산보다 항산화 활성이 높게 측정되었다. 이는 발효과정에서 기존 성분의 분해, 새로운 성분의 생성과 같은 대사작용에 의해 항산화 물질의 양이 증가한 결과로 사료된다. 총 페놀성 화합물, DPPH에 의한 전자공여능, 산성다당체, 환원력, 안토시아닌의 함량은 홍삼, 맥문동, 오미자를 추출 후 발효시킨 생맥산(FSR)이 가장 높게 측정되었으며, FSE, FSW, ES의 순서로 높게 측정되었다. SOD 유사활성, 플라보노이드 함량은 압출성형 백삼, 맥문동, 오미자를 추출 후 발효시킨 생맥산(FSE)이 가장 높게 측정되었다. 압출성형 백삼을 첨가한 생맥산이 백삼을 첨가한 생맥산보다 높은 항산화 활성을 나타냈고, 홍삼을 첨가한 생맥산과 비슷한 항산화 활성을 보였다. 결론적으로 본 연구에서 기존의 생맥산에 발효과정을 추가하고 백삼 대신 압출성형 백삼을 사용하여 제조한 생맥산의 항산화 활성이 우수함이 확인되었고, 이를 이용한 건강 기능성 식품소재의 개발성과 연구의 필요성을 확인할 수 있었다.

• Preventive Nutrition and Food Science
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• 제11권3호
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• pp.237-242
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• 2006

The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and $25^{\circ}C$) by an electronic nose system equipped with 12 metal-oxide sensors. WGP were treated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and $25^{\circ}C$). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at $-10^{\circ}C$. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.

• 한국식품과학회지
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• 제21권4호
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• pp.480-485
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• 1989

인삼갈변기작을 연구하기에 앞서 인삼갈변에 따른 갈색도 및 성분변화에 대해 조사한 결과는 다음과 같다. $100^{\circ}C$에서 120시간까지 열처리하여도 갈색화반응은 계속 지속되었으며 갈변에 대한 활성화에너지는 약 16kcal/mole, $Q_{10}$값은 평균치가 $70{\sim}80^{\circ}C$에서는 1.90, $80{\sim}90^{\circ}C$에서는 1.67, $90{\sim}100^{\circ}C$에서는 1.46이었다. 반응액의 pH는 $90^{\circ}C$와 $100^{\circ}C$의 경우 약간씩 증가하는 경향이었다. 인삼사포닌 중에는 ginsenoside-Re가 열에 불안정하였으며 diol계 사포닌은 비교적 열에 안정하였다. 항산화능과 DNA 양성물질량은 온도가 높을수록, 반응시간이 경과할수록 증가하였으며, folin 양성물질량은 반응초기에 단백질의 침전과 함께 감소했다가 서서히 증가하였다.

• Journal of Ginseng Research
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• 제42권4호
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• pp.577-584
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• 2018

Background: Ginseng (Panax ginseng) is a widely used traditional herbal supplement that possesses various health-enhancing efficacies. Various ginseng products are available in market, especially in the Korean peninsula, in the form of drinks, tablets, and capsules. The different ginseng types include the traditional red ginseng extract (RGE), white ginseng, and black red ginseng extract (BRGE). Their fermented and enzyme-treated products are also available. Different treatment regimens alter the bioavailability of certain compounds present in the respective ginseng extracts. Therefore, in this study, we aimed to compare the antioxidant and immune-stimulating activities of RGE, BRGE, and fermented red ginseng extract (FRGE). Methods: We used an acetaminophen-induced oxidative stress model for investigating the reduction of oxidative stress by RGE, BRGE, and FRGE in Sprague Dawley rats. A cyclophosphamide-induced immunosuppression model was used to evaluate the immune-stimulating activities of these ginseng extracts in BALB/c mice. Results: Our results showed that most prominently, RGE (in almost all experiments) exhibited excellent antioxidant effects via increasing superoxide dismutase, catalase, and glutathione peroxidase activities in the liver and decreasing serum 8-hydroxy-2'-deoxyguanosine, aspartate aminotransferase, and lactate dehydrogenase levels compared with the groups treated with FRGE and BRGE. Moreover, RGE significantly increased the number of white blood cells, especially T and B lymphocytes, and antibody-forming cells in the spleen and thymus, and it also activated a number of immune cell subtypes. Conclusion: Taken together, these results indicate that RGE is the best supplement for consumption in everyday life for overall health-enhancing properties.

• Journal of Pharmaceutical Investigation
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• 제38권1호
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• pp.23-29
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• 2008

Red ginseng is made of white ginseng through the steaming and drying procedure. In this process, the amounts of toxic elements of ginseng are decreased and those of effective components, ginsenosides are increased. In order to identify the components alteration of white ginseng by processing time, we applied HPLC-based metabolomics approach combined with the principal component analysis (PCA) multivariate analysis. White ginsengs were steamed at 0, 1, 2, 4, 8 and 16 h, respectively and followed by drying process at moderate temperature. Then the steamed ginsengs and the commercial red ginsengs were analyzed by HPLC. On the basis of HPLC results, PCA multivariate analysis was applied for evaluating the quality of red ginseng, which showed the processed ginsengs are grouped by processed time because less polar ginsenosides were increased in proportion as the steaming time was increased. The purchased red ginsengs were distributed in the range of $0{\sim}1$ hour steaming time. This pilot experiment suggests that HPLC-based metabolomics approach is able to allow the quality of herbal medicines to be controlled with a simple and economic method.

• 한국환경보건학회지
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• 제9권2호
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• pp.37-53
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• 1983

The contents of amino acids were examined in the 3, 4, 5, and 6 year-old roots of fresh ginseng and the 1979, 1980, 1981, and 1982 years' products of white and red ginsengs. Samples extracted with 75% ethanol for free amino acids and hydrolyzed with 6N-HCL for total amino acids were analyzed by Amino Acid Analyzer (Hitachi model KLA-5). The results were summarized as follows: 1. Amino acids from extracted samples were 18 kinds of Tryptophan, Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Cystine, Valine, Methionine, Isoleucine, Leucine, Tyrosine, and Phenylalanine. 2. Amino acids detected in hydrolyzed samples were 17 kinds execpt Tryptophan of extracted ones. 3. Arginine was the highest quantity of amino acids in ginseng. 4. The content of Tryptophan was 0.5690 mg/g in the 6 year-old fresh ginseng and trace quantities in other samples. 5. The contents of amino acids were increased in fresh ginseng according to cultivation year. 6. The contents of amino acids in white ginseng were slightly decreased but those in red ginseng were not changed during the storage time. 7. The content ratio of free amino acids to total amino acids were 1:3.

• 한국식품과학회지
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• 제17권4호
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• pp.304-310
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• 1985

인삼차의 관능적 향미의 성질을 밝히고져 백미삼(白尾蓼)과 홍미삼(紅尾蓼)에서 얻어진 농축 추출액에 당(糖)을 혼합시켜 제조한 백삼차와 홍삼차를 마실 때의 온도와 설탕의 첨가가 향미에 미치는 영향을 조사하였다. 인삼차의 향미를 표현하는 12가지의 묘사를 선택한 뒤 QDA방법에 의하여 백삼차와 홍삼차를 비교한 결과 백삼차는 흙냄새, 마른나무냄새, 아린맛. 쓴맛등이 강하여 전반적인 향미가 홍삼차보다 강함을 보여 주었다. 온도가 증가하면서 냄새는 전반적으로 현저한 증가를 보인 반면 맛은 쓴맛과 아린맛의 증가외에 뚜렷한 변화의 경향을 보여주지 않았다. 한편, 마실 때의 설탕의 첨가는 냄새에 큰 영향이 없었으나 쓴맛, 아린맛. 떫은맛등 전반적인 맛의 감소를 나타내었다.

• 생약학회지
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• 제9권4호
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• pp.169-171
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• 1978

Methanolic extracts of fresh ginseng, white ginseng and red ginseng were found to have a biological antioxidant activity against ethanol induced lipid peroxidation in the mouse liver. This antioxidant activities were repressed by the addition of ferric ion to the Korean ginseng in the process of its extraction.

• Archives of Pharmacal Research
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• 제8권4호
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• pp.257-260
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• 1985

Based on spectral and chemical evidences two glycosides isolated from Korean red ginseng are characterized as isomaltol-.alpha.-D-glucopyranoside. These compounds are not found in Korean white ginseng.