• 대한약침학회지
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• 제13권1호
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• pp.63-77
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• 2010

Objectives: The aim of this experiment is to provide an objective differentiation of cultivated ginseng, cultivated wild ginseng, and wild ginseng through component analysis, and to know the change of ginsenoside components in the process for making red ginseng. Methods: Comparative analysis of ginsenoside $Rb_1,\;Rb_2$, Rc, Rd, Re, Rf, $Rg_1,\;Rg_3,\;Rh_1$ and $Rh_2$ from the cultivated ginseng 4 and 6 years, cultivated wild ginseng, and wild ginseng were conducted using High Performance Liquid Chromatography(hereafter HPLC). And the same analyses were conducted in the process of red ginseng. Results: 1. For content comparison of ginsenoside $Rb_1$, Rc, Rd, Rf, $Rg_1$ and $Rh_1$, wild ginseng showed high content, followed cultivated ginseng 4 and 6 years, cultivated wild ginseng showed low content than any other samples. 2. For content comparison of ginsenoside $Rb_2$ and Re, cultivated ginseng 4 years showed high content, followed wild ginseng and cultivated ginseng 6 years, cultivated wild ginseng showed low content than any other samples. 3. For content comparison of ginsenoside $Rg_3$, wild ginseng and cultivated wild ginseng were only showed low content. 4. For content comparison of ginsenoside $Rh_2$, cultivated wild ginseng was only showed low content. 5. In the process of red ginseng, ginsenoside $Rb_1,\;Rb_2$, Rc, Rd, $Rg_3$ and $Rh_1$ were increased, and ginsenoside Re and $Rg_1$ were decreased in cultivated wild ginseng. 6. In the process of red ginseng, ginsenoside $Rg_3$ and $Rh_1$ were increased, and ginsenoside $Rb_2$, Rc, and Re were decreased in cultivated ginseng 4 years. 7. In the process of red ginseng, ginsenoside $Rb_1,\;Rb_2$, Rf and $Rh_1$ were increased, and ginsenoside Rc and Rd were decreased in cultivated ginseng 6 years. Conclusions: Distribution of ginsenoside contents to the cultivated ginseng, cultivated wild ginseng, and wild ginseng was similar and was not showed special characteristics between samples. And the change of ginsenoside to the process of red ginseng, cultivated ginseng and cultivated wild ginseng were showed different aspect.

• Journal of Animal Science and Technology
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• 제66권1호
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• pp.1-30
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• 2024

Interest and investment in cultivated meat are increasing because of the realization that it can effectively supply sufficient food resources and reduce the use of livestock. Nevertheless, accurate information on the specific technologies used for cultivated meat production and the characteristics of cultivated meat is lacking. Authorization for the use of cultivated meat is already underway in the United States, Singapore, and Israel, and other major countries are also expected to approve cultivated meat as food once the details of the intricate process of producing cultivated meat, which encompasses stages such as cell proliferation, differentiation, maturation, and assembly, is thoroughly established. The development and standardization of mass production processes and safety evaluations must precede the industrialization and use of cultivated meat as food. However, the technology for the industrialization of cultivated meat is still in its nascent stage, and the mass production process has not yet been established. The mass production process of cultivated meat may not be easy to disclose because it is related to the interests of several companies or research teams. However, the overall research flow shows that equipment development for mass production and cell acquisition, proliferation, and differentiation, as well as for three-dimensional production supports and bioreactors have not yet been completed. Therefore, additional research on the mass production process and safety of cultivated meat is essential. The consumer's trust in the cultivated meat products and production technologies recently disclosed by some companies should also be analyzed and considered for guiding future developments in this industry. Furthermore, close monitoring by academia and the government will be necessary to identify fraud in the cultivated meat industry.

• 대한약침학회지
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• 제11권3호
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• pp.67-78
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• 2008

Objective: The objective of this study was to compare the antioxidant effects among wild ginseng, cultivated wild ginseng, and ginseng extracts. Methods: In vitro antioxidant activities were examined by total antioxidant capacity (TAC), oxygen radical scavenging capacity(ORAC), total phenolic content, 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, inhibition of induced lipid peroxidation using liver mitochondria, reactive oxygen species(ROS) scavenging effect using 2', 7'-dichlorofluorescein(DCF) fluorescence. Results: 1. TAC of 1.5 and 3.75 mg extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 2. ORAC of 2, 10, and $20{\mu}g$ extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 3. Total phenolic content of 0.375, 0.938, and 1.875 mg extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 4. DPPH(1, 1 -Diphenyl-2-picrylhydrazyl) scavenging activity between wild ginseng and cultivated wild ginseng did not differ significantly (p>0.05). 5. Induced lipid peroxidation, measured by TBARS concentration in solution containing rat liver mitochondria incubated in the presence of $FeSO_4$/ascorbic acid was inhibited as amounts of wild ginseng, cultivated wild ginseng, and ginseng extracts increased. TBARS concentration of ginseng extracts were significantly (p<0.05) higher than wild ginseng or cultivated wild ginseng extracts. 6. DCF fluorescence intensity was decreased as concentrations of wild ginseng, cultivated wild ginseng, and ginseng extracts increased, demonstrating that ROS generation was inhibited in a concentrationdependent manner. Conclusions: In summary, the results of this study demonstrate that cultivated wild ginseng extracts had similar antioxidant activities to wild ginseng extracts and greater that of cultivated ginseng extracts.

• 대한약침학회지
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• 제12권2호
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• pp.7-12
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• 2009

Objectives : The objective of this study was to compare the antioxidant effects among cultivated wild ginseng and ginseng extracts. Methods : In vitro antioxidant activities were examined by superoxide and hydroxyl radical scavenging activities of ginseng and cultivated wild ginseng extracts. Results : 1. In the superoxide radical scavenging activities of ginseng and cultivated wild ginseng extracts, antioxidant activities of cultivated wild ginseng extracts was showed higher than cultivated ginseng in the concentration of 0.25 and $0.50mg/m{\ell}$. 2. In the hydroxyl radical scavenging activities of ginseng and cultivated wild ginseng extracts, antioxidant activities of cultivated wild ginseng extracts was showed higher than cultivated ginseng in the concentration of 1.0, 2.5, and $5.0mg/m{\ell}$. Conclusions : In summary, the results of this study demonstrate that cultivated wild ginseng extracts had higher antioxidant activities to cultivated ginseng.

• Food Science and Biotechnology
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• 제16권2호
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• pp.281-284
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• 2007

The objective of this research is to provide basic information necessary to differentiate between ginseng (Panax ginseng) grown in woods environments and cultivated ginseng. The ginseng saponin (ginsenoside) contents of Korean woods-grown, 4 year-old cultivated, and 6 year-old cultivated ginsengs were determined via HPLC analysis. The total saponins in the woods-grown ginseng (0.648%) were approximately twice that of the 4 year-old cultivated (0.270%) and the 6 year-old cultivated ginsengs (0.280%). The protopanaxadiols (PD)/protopanaxatriols (PT) ratio of the woods-grown ginseng (3.258%) was higher than that of the 4 year-old cultivated (2.456%) and the 6 year-old cultivated ginsengs (2.183%). The $Rb_1/Rg_1$ ratio of the woods-grown ginseng (10.225%) was also higher than those of the 4 year-old cultivated (3.514%) and the 6 year-old cultivated ginsengs (4.865%).

• 한국식품조리과학회지
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• 제19권1호
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• pp.72-78
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• 2003

This study was conducted to investigate the physicochemical and organoleptic characteristics and freshness of wild and cultivated Paralichthys olivaceus during storage. By the results of morphological observation, wild Paralichthys olivaceus had white abdomen, light black skin and transparent muscle, but cultivated Paralichthys olivaceus had black spotted abdomen, dark black skin and dark pink muscle. Moisture contents of wild and cultivated Paralichthys olivaceus were similar, but the lipid content was higher in cultivated Paralichthys olivaceus than that of wild Paralichthys olivaceus. Sensory scores of appearance, taste, texture and overall acceptability were higher in wild Paralichthys olivaceus than that of cultivated Paralichthys olivaceus. The reason was that lipid content was higher in cultivated Paralichthys olivaceus The freshness of cultivated Paralichthys olivaceus seemed to last shorter than that of wild one due to rapid increase of the volatile basic nitrogen content, pH and total microbial count during storage.

• 한국자원식물학회지
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• 제11권3호
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• pp.283-289
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• 1998

To determine the differences among cultivated , non-cultivated and imported bupleurum falcatum, contents and compositions of fatty acids and saikosaponins which are known as a major biologically acitive compounds in Bupleurum falcatum were meausred with GC and HPLC. Color of grinded powder of Bupleuri radix determined by colorimeter showed that the imported one has the highest white and yellow coloer Among the Bupleuri radix cultivated in China, Hong-siho(red-Bupleurum) produced in Yungil Province contained the highest red color. Cultivated Korean Bupleurum radix contained higher saikosaponi a, c, and than the imported ones which were cultivated in Yungil, Ankuk , and Gillium Province in China. Levels of saikosaponin c are 3 times higher in cultivated Korean Bupleuria radix compared the with imported ones. Furthermore, Bupleurum falcatum cultivated in Korea contained higher amount of palmitic and linoleic acids than those of improted and non-cultivated ones. Particularly they contain two to six times higher linoleic acid.

• 한국자원식물학회지
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• 제14권1호
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• pp.24-31
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• 2001

천궁에서는 butylidene phthalide, butyl phthalide, senkyunolide, cnidilide + neocnidilide 및 ligustilide가 동정되었으며, 이들 성분의 70% 이상을 ligustilide와 senkyunolide가 차지하였다. Phthalide류 총량으로 볼 때 연길산 및 안국산의 중국재배 천궁은 한국재배종보다 약간 높은 경향이었으나, 길림산은 한국 재배종보다 뒤떨어지는 것으로 나타났으며 각 성분의 함량도 낮아 품질이 나쁜 것으로 확인되었다. 또한, 중국의 연길산 천궁은 ligustilide와 senkyunolide의 광분해생성물인 butylidene phthalide 및 butyl phthalide함량이 높아 유통기간과 보관상의 문제가 있었다고 판단되어져 약재 수입시 유의하여야 할 것으로 사료된다. 당귀에서는 butylidene phthalide와 ligustilide가 동정 되었으며, 전체의 약 90%를 ligustilide가 차지하였다. 우리나라 재배종 당귀 중의 ligustilide 함량은 중국 연길산의 상품 및 하품보다 높았으나, 안국산 및 길림산보다는 낮았다. 그러나 길림산을 제외한 중국산 당귀는 ligustilide의 광분해산물로 생성되는 butylidene phthalide함량이 우리 나라 재배종에 비하여 훨씬 높은 것으로 나타나, 천궁에서와 같이 중국산 약재의 유통과 보관상의 문제점이 제기되었다.

• 한국식품영양과학회지
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• 제27권3호
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• pp.471-476
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• 1998

The NO3 contents and organophosphorus pesticide residues in edible part of vegetables cultivated by a conventional or an organic farming methods were determined. The NO3 contents of vegetables cultivated by the organic farming method were between 120ppm and 4,523ppm, whereas its contents of vegetables cultivated by the conventional farming method were between 89ppm and 1,575ppm. Fifty two percent of vegetables cultivated by hte organic farming method accumulated NO3 content over than 2,000ppm, whereas 82% vegetables cultivated by the conventional farming method accumulated NO3 content below than 1,000ppm. The NO3 contents of lettuce dependent on the cultivation method obviously. The NO3 contents of lettuce cultivated by a hydroponic farming method were between 4,800 and 6,500ppm, whereas those cultivated by the conventional method were between 630 and 750ppm. The organophosphorus pesticide residues in edible part of vegetables cultivated by the conventional or the organic farming methods were not detected. The NO3 contents in edible part of vegetables cultivated by the organic farming method should be considered as one of several parameters to judge a real safe vegetable to be certified by goverment.

• 한국식품조리과학회지
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• 제1권1호
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• pp.45-52
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• 1985

감자의 품종별 조리특성을 알아보기 위하여 춘작 4 종(남작, 대지, 도원 및 수미)과 하작 4종(남작, 수미빈체 및 라도사)을 선택하여 전분의 특성과 수우프의 점도와 식미를 측정하였다. 감자전분의 아밀로그람 특성을 품종에 따라 큰 차이를 보여 주었다. 춘작은 breakdown이나 setback 이나타나지 않고 연차적으로 점도가 상승하였으며, 호화개시 온도가 높았다. 하작의 빈체와 작은 호화가 쉽게 일어나며, breakdown 이 나타났다. 하작은 호화개시온도가 춘작에 비해 낮으므로, 전분입자가 치밀하지 못함을 유추할 수 있다. 수우프의 점도를 비교하면, 춘작의 수미, 대지 및 도원은 수우프의 온도가 내려감에 따라 점도상승이 뚜렷하나, 춘작의 남작과 하작 4종은 상승폭이 작았다. 으깬감자와 수우프의 식미검사를 보면 춘작에서는 남작이 가장 우수하였으며, 하작에서는 수미가 가장 높은 점수를 보였다. 감자의 농도에 따라 수우프의 맛은 달라지는데 춘작의 대지, 도원 및 수미는 19.8％와 23.5％ 농도에서 우수하였으나, 하작감자와 춘작의 남작은 27％농도에 서 우수하였다.