• 한국식품영양학회지
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• 제24권1호
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• pp.138-143
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• 2011

홍삼 추출물(5종)과 흑삼 추출물(2종)과 중국산 인삼 추출물(9종)의 말톨 정성, 지방산 조성비, 페놀성 화합물 함량을 분석하고, 이를 패턴 분석하여 특징적 요인을 정하고, 이를 통해 추출물의 정성 분석에 대한 가능성을 측정하였다. TLC를 이용한 maltol의 분석에서 백삼 추출물은 모두 불검출, 홍삼 흑삼 추출물은 모두 검출되어 말톨의 검출 여부는 정성 분석을 위한 특징적 요인으로 볼 수 있었다. 지방산 조성의 경우 palmitic과 linoleic acid가 인삼 추출물의 주요 지방산이었고, palmitic은 백삼, linoleic 은 홍삼 추출물이 높게 나타났다. 이 두 지방산의 조성을 비교한 비율Pal/Lin)의 경우 백삼 추출물에서 56.7~64.3%, 홍삼 추출물에서 32.0~38.5%로 두 값의 차이가 크게 나타나, 이 수치 역시 분석을 위한 특징적 요인으로 볼 수 있었다. 페놀성 화합물의 경우 추출물 속에서 maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid와 cinnamic acid의 존재를 확인 할 수 있었다. 백삼 추출물은 페놀성 화합물이 비슷한 비율로 존재하는 패턴을 보였지만, 홍삼 추출물은 말톨의 함량비가 크게 높았다. 페놀성 화합물 중 maltol과 cinnamic acid의 비율을 측정한 결과, 백삼 추출물에서는 5이하의 수치가 나온데 비해 홍삼 흑삼 추출물에서는 53~289의 수치를 보여 이 역시 정성 분석을 위한 특징적 요인으로 판단되었다. 실험 결과에 의해 선정된 Pal/Lin 비율과 maltol/cinnamic acid 비율과 같은 특징적 요인을 통해 인삼 추출물에 대한 정성 분석의 가능성을 확인할 수 있었다.

• Journal of Ginseng Research
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• 제10권2호
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• 한국식품영양과학회지
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• 제34권2호
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• pp.306-310
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• 2005

압출성형공정을 적용하여 건조수삼내부 유효성분의 침출속도를 향상시키기 위하여 수분함량(20, 25, 30%)과 스크루 회전속도(200, 300 rpm)를 달리하여 제조한 인삼유효 성분의 침출속도, 침출액의 조사포닌, 수용성지수, 갈색도와 적색도를 비교하였다. 인삼과 홍삼의 중요한 유효성분인 사포닌과 진세노사이드(ginsenoside) 함량의 지표가 되는 압출성형 수삼과 백삼 침출액의 갈색도와 적색도는 수분함량의 감소와 스크루 회전속도의 증가에 따라 유의적으로 증가하였다. 또한 수용성지수 및 조사포닌 함량은 수분함량이 감소 및 스크루 회전속도의 증가에 따라 증가하였다. 건조수삼과 압출성형수삼의 입자크기가 감소할수록 침출된 인삼유효성분의 지표가 되는 흡광도는 증가하는 경향을 보였다. 건조수삼 압출성형물의 침출액과 실험한 입자크기에서 수분함량이 28%에서 20%로 감소할수록 260∼520 nm 파장에서 흡광도는 증가하는 경향을 보였다, 수용성지수도 흡광도와 마찬가지로 입지크기가 갑소할수록 증가하는 경향을 보였다. 압출성형 수삼의 경우 팽화에 의한 기공의 형성과 전단력에 의한 세포벽의 파괴와 함께 압출성형물 내부의 유효성분의 침출율의 향상에 기여한 것으로 판단되었으며 결론적으로 다른 열처리 방법과 비교하여 압출성형공정을 인삼 침출차 제조에 적용할 수 있는 효율적인 공정으로 판단되었다.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1191-1196
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• 2008

The antibacterial and antioxidant potentials of extruded ginseng extract (EGE) with 60% ethanol and methanol were investigated. The inhibitory activity of the EGE in Gram-positive bacteria was significantly higher than in Gram-negative bacteria. Higher antibacterial activity was observed with methanol ginseng extract when moisture content and barrel temperature were 20% and $115^{\circ}C$, respectively, that diameter of inhibition zone at 1,500 mg/mL was $15.40{\pm}0.13\;mm$ for Bacillus subtilis and $9.31{\pm}0.05\;mm$ for Salmonella typhimurium. The amount of total phenolics was highest in extruded ginseng at 20% moisture content and $115^{\circ}C$ barrel temperature. Especially, a positive correlation was observed between the total phenolic content and antioxidant activity of the extracts. In the 2,2-diphenyl-1-picryhydrazyl radical (DPPH) system, all tested extract of extruded ginseng at 20% moisture content exhibited very strong antioxidant properties when compared to red ginseng with percent scavenging effect of 23-35% at 20mg/mL. In conclusion, it can be said that the extracts of extruded ginseng could be used as natural antimicrobial and antioxidant agents in the food preservation.

• 동의생리병리학회지
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• 제27권6호
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• pp.795-801
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• 2013

The purpose of this study is to investigate effects of White Ginseng-Ejung-tang (EG) and Red Ginseng-Ejung-tang (ER) water extract on production of various cytokines such as interleukin (IL)-21, IL-25, IL-$28{\beta}$, erythropoietin (EPO), Exodus-2, monocyte chemotactic protein (MCP)-5, macrophage inflammatory protein (MIP)-$3{\alpha}$, MIP-$3{\beta}$, Fractalkine, and TARC in RAW 264.7 mouse macrophages stimulated by lipopolysaccharide (LPS). Levels of cytokines were measured by High-throughput multiplex bead array cytokine assay based on xMAP (multi-analyte profiling beads) technology. ER significantly decreased levels of IL-21, IL-25, IL-$28{\beta}$, EPO, Exodus-2, MCP-5, MIP-$3{\alpha}$, MIP-$3{\beta}$, TARC, and fractalkine for 24 h incubation at the oncentrations of 25 and 100 ${\mu}g/mL$ in LPS-induced RAW 264.7 (P < 0.05). But EG did not show any significant effect. These results suggest that ER has anti-inflammtory property related with its inhibition on the production of IL-21, IL-25, IL-$28{\beta}$, and chemokines such as EPO, MCP-5, MIP-$3{\alpha}$, MIP-$3{\beta}$, Fractalkine, Exodus-2, and TARC in LPS-induced macrophages.

• Journal of Ginseng Research
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• 제41권4호
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• pp.615-619
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• 2017

Background: Black ginseng has a more potent biological activity than non-steamed ginseng. We investigated the effects of long-term intake of dietary black ginseng extract (BG) on antioxidant activity in aged mice. We also compared the effects of BG on cognitive deficits with those of white ginseng extract (WG) and red ginseng extract (RG). Methods: Ten-month-old mice were fed an AIN-93G-based diet containing 10 g/kg (low dose, L) or 30 g/kg (high dose, H) WG powder, RG powder, or BG powder for 24 wk. We measured serum lipids, the activities of antioxidant enzymes, and malondialdehyde levels. Additionally, the protein expression levels of choline acetyltransferase and vesicular acetylcholine transporter, which are presynaptic cholinergic markers in the cortex and hippocampus of the brain, were measured by western blotting. Results: Triglyceride levels were reduced in all the extract-treated mice, except those in the LBG group. High-density lipoprotein cholesterol levels in the HBG group were higher than those in the control group. Total cholesterol levels were reduced in the LBG group. Additionally, glucose levels in the HBG group were significantly reduced by 41.2%. There were lower levels of malondialdehyde in the LBG group than in the control group. Furthermore, glutathione reductase activity increased in the HWG group and the HRG group. The protein expression levels of choline acetyltransferase and vesicular acetylcholine transporter significantly increased in all the ginseng-treated groups. Conclusion: The results suggest that supplementation with the tested ginseng extracts may suppress the cognitive decline associated with aging, via regulation of the cholinergic and antioxidant defense systems.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.26-31
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• 2003

Korean Ginseng is a medicinal herb which grows naturally in korea. an ancient country situated in north-eastern Asia. Its medical use was already well known to herb doctors in this region about five thousand years ago since the effectiveness of korean ginseng has been recognized through practical use for a long time. Korean Ginseng has always been regarded as a devine cure. The name "Ginseng" can be found in various medicinal books. many of which were written as early as B.C. 100. In the records of many chinese medical books. dating from the inception of publishing, it was noted that Korean Ginseng was of the highest level of quality. Korean Ginseng originally grew in the mountains of korea. However, this wild Korean Ginseng(js called SANSAM) could not meet the ever-increasing demands. and from the 16th century. it has been cultivated on farms for mass processing and supplying in korea(js called INSAM). It was already recognized in korea a long time ago(B.C. 57 - A.D. 668) that Korean Ginseng possessed the qualities of panacea, tonic and rejuvenator, and had other medicinal properties as well. The effectiveness of Korean Ginseng is widely recognized among south-eastern Asians as well as Chinese. As its effect has been proved scientifically. Korean Ginseng is now becoming the ginseng for all human beings in the world. Korean ginseng is differently called according to processing method. Dried thing is Insam(white ginseng), boiled or steamed is Hongsam(red ginseng). 장뇌삼(long headed ginseng) is artificially grown in the mountain no in field for a long time. So the body is thin and some long. but ingredients are concentrated. Korean wild ginseng(SANSAM) is rare in these days but we developed cosmetic ingredient. The scientific name of Korean Ginseng is Panax Ginseng. It has acknowledge as a natural mysterious cure among the notheastern peoples. because of its broad medicinal application. The origin of the word" Panax" derived from panacea. a Greek word meaning cure-all. According to the classification method of herb medicines in the Chinese medicinal book. "God-Farmer Materia Medica(A.D. 483-496) korean Ginseng was described as the superlative drug: panacea. tonic and rejuvenator. We studied skin immunological effect. collagen synthesis. cell growth and whitening effect of SANSAM extract. IN cosmetics.. SANSAM extract had skin fibroblast cell growth effect. recover damaged skin in the sun and protect fine wrinkle. Also. In hair product.. inhibits hairless, white hair.its hairless, white hair.

• 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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• 제40권2호
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• pp.141-150
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• 2016

Background: Adipocyte-macrophage communication plays a critical role regulating white adipose tissue (WAT) inflammatory gene expression. Because WAT inflammation contributes to the development of metabolic diseases, there is significant interest in understanding how exogenous compounds regulate the adipocyte-macrophage crosstalk. An aqueous (AQ) extract of North American (NA) ginseng (Panax quinquefolius) was previously shown to have strong inflammo-regulatory properties in adipocytes. This study examined whether different ginseng extracts influence adipocyte-macrophage crosstalk, as well as WAT inflammatory gene expression. Methods: The effects of AQ and ethanol (EtOH) ginseng extracts ($5{\mu}g/mL$) on adipocyte and macrophage inflammatory gene expression were studied in 3T3-L1 and RAW264.7 cells, respectively, using real-time reverse transcription polymerase chain reaction. Adipose tissue organ culture was also used to examine the effects of ginseng extracts on epididymal WAT (EWAT) and inguinal subcutaneous WAT (SWAT) inflammatory gene expression. Results: The AQ extract caused significant increases in the expression of common inflammatory genes (e.g., Mcp1, Ccl5, Tnf-${\alpha}$, Nos2) in both cell types. Culturing adipocytes in media from macrophages treated with the AQ extract, and vice versa, also induced inflammatory gene expression. Adipocyte Ppar-${\gamma}$ expression was reduced with the AQ extract. The AQ extract strongly induced inflammatory gene expression in EWAT, but not in SWAT. The EtOH extract had no effect on inflammatory gene expression in either both cell types or WAT. Conclusion: These findings provide important new insights into the inflammo-regulatory role of NA ginseng in WAT.

• 한국식품영양과학회지
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• 제33권5호
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• pp.899-904
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• 2004

압출성형공법을 이용한 수삼의 전처리를 통한 추출수율의 향상과 최적조건에서 열수 추출한 인삼추출액의 첨가량을 달리하여 저온압출공정으로 제조한 구형과립의 입자분포, 마모율, 용적밀도, 진동밀도, 압축지수와 용출패턴을 결정하였다. 열수추출수율에서 수삼을 압출성형할 때 수분함량이 가장 유의적으로 영향을 미쳤다. 수분함량의 감소와 함께 스크류 회전속도가 증가할수록 압출성형 수삼의 추출수율이 크게 증가하였다. 추출수율이 최대가 되는 압출성형 공정변수는 수분함량 15%, 스크류 회전속도 250 rpm, 사출구 부위온도 13$0^{\circ}C$였다. 동일한 추출조건에서 15개 압출성형 수삼 시료의 평균 추출수율(43.5%)은 홍삼(38.3%)과 백삼(29.0%) 추출수율과 비교하여 크게 향상되었다. 저온압출공정으로 압출성형 수삼농축액(고형분함량 59.2%)의 농도를 5, 20, 30, 40, 50, 60%로 각각 증류수에 희석한 용액 200 mL과 200 g 미세결정 셀룰로오즈를 이용하여 과립화시킬 수 있는 압출성형 수삼추출액의 최대 농도는 60%였으며 추출액의 증가와 함께 입자수율의 증가, 마모율의 감소, 압출지수의 감소 등으로 입자의 물리적 특성은 구형과립을 젤라틴 캡슐에 포장하여 제품화할 수 있었다. 또한 압출성형 수삼 추출액을 포함한 구형과립으로부터 농축액 성분이 10분 이내에 쉽게 용출되므로 구형과립은 젤라틴 캡슐에 적합하다는 결론을 내릴 수가 있었다.