• Journal of Microbiology and Biotechnology
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• 제18권11호
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• pp.1789-1791
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• 2008

This study was aimed (i) to develop an effective method for the purification of ginsenosides for industrial use and (ii) to compare the distribution of ginsenosides in cultured wild ginseng roots (adventitious root culture of Panax ginseng) with those of red ginseng (steamed ginseng) and white ginseng (air-dried ginseng). The crude extracts of cultured wild ginseng roots, red ginseng, and white ginseng were obtained by using a 75% ethanol extraction combined with ultrasonication. This was followed sequentially by AB-8 macroporous adsorption chromatography, Amberlite IRA 900 Cl anion-exchange chromatography, and Amberlite XAD16 adsorption chromatography for further purification. The contents of total ginsenosides were increased from 4.1%, 12.1%, and 11.3% in the crude extracts of cultured wild ginseng roots, red ginseng, and white ginseng to 79.4%, 71.7%, and 72.5% in the final products, respectively. HPLC analysis demonstrated that ginsenosides in cultured wild ginseng roots were distributed in a different ratio compared with red ginseng and white ginseng.

• KSBB Journal
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• 제18권6호
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• pp.440-442
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• 2003

Panaxynol and panaxydol are major polyacetylene compounds in Ginseng and Wild Mountain Ginseng. Their contents in Korean wild mountain ginseng, Chinese mountain ginseng, and cultured ginseng were analysed by GC with FID. The content ratio of panaxynol to panaxydol was clearly different in various ginsengs. They were 1.81, 0.87, and 0.42 for Korean wild mountain ginseng, Chinese wild mountain ginseng, and cultured ginseng, respectively. The ratio difference could be used as a marker to identify various ginseng from different sources.

• 한국식품영양학회지
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• 제30권6호
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• pp.1191-1198
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• 2017

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

• Preventive Nutrition and Food Science
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• 제19권1호
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• pp.49-57
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• 2014

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

• KSBB Journal
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• 제18권2호
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• pp.133-139
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• 2003

산삼과 인삼의 세포주를 확립하고, 배양을 통하여 세포성장 및 탄소원 소모 경향과 이들이 생산하는 생리활성물질의(ginsenoside) 생성 특성을 비교 분석하였다. 세포주는 직접 산삼(KM2, KM3, KM5의 뿌리) 및 재배인삼(포천, 홍천, 영주, 무주와 금산에서 재배된 시료)으로부터 callus를 유도하고 장기간 배양하여 확립하였다. 산삼과 재배인삼 세포배양 결과 나타난 특성을 비교해 보면, specific growth rate($\mu$, day-1)는 각각 0.067과 0.035로서 산삼유래의 KM5 세포가 약 2배 정도 빨랐고, 반면에 ginsenoside 생성속도는 각각 0.53과 2.53 mg/L day로 재배인삼 세포에서 약 5배 더 높게 나타났다. 그런데 sugar consumption rate는 각각 1.51과 1.54 g/L any로 비슷한 수준으로 나타났는데, 이러한 결과들을 고찰해 볼 때, 기초 세포배양 조건에서는 KM5 보다 재배인삼인 KE세포에서 ginsenoside 생합성 대사가 더욱 활발하게 이루어지고 있음을 알 수 있었다.

• 한국식품영양과학회지
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• 제31권1호
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• pp.69-74
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• 2002

본 연구에서는 생물반응기에 배양된 인삼의 품질 특성 및 이를 이용한 액상차 제조에 관한 연구를 행하였다. 생물반응기에서 배양된 인삼 추출물에 대한 품질특성은 가용성 고형분 함량 및 조사포닌 함량이 각각 31.80%, 1.94%로 나타나 재배 인삼보다는 함량이 낮은 경향이었다. 농축액의 조사포닌 함량은 4.77%이었으며 ginsenoside Rc, Re 및 Rg$_1$은 7.36, 4.40 및 1.75 mg/g으로 나타났으며 재배인삼에 많은 함량을 차지하는 ginsenoside Rb$_1$과 Rb$_2$는 검출되지 않았다. 생물반응기에서 배양된 인삼의 활용방안으로 추출.농축액을 이용하여 액상차를 제조하여 최적 배합비를 설정하였다. 액상차제조의 최적 배합비 범위는 농축액 함량 9.0~10.4%, 사과식초 함량 6.8~8.1%, 과당 함량 40%로 예측되었다. 또한 배양 인삼 농축액과 재배인삼 농축액으로 제조된 액상차의 관능적 품질을 재배인산 농축액으로 제조된 액상차의 관능적 품질을 비교하고자 예측된 임의의 조건(농축액 10%, 사과 식초 7%, 과당 40%)으로 동일하게 제조하여 비교하였을 때 관능적 품질은 재배인삼이 생물반응기에 배양된 인삼보다 높은 관능평점을 나타내었다.

• 약학회지
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• 제33권1호
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• pp.39-45
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• 1989

Effects of dammarane glycosides of Panax ginseng on primary cultured chicken embryonic brain cells were studied by microscopic observation and determination of the activity of pyruvate dehydrogenase complex (PDHC). Brain cells were prepared from the brain of 10-day-old chicken embryo and cultured with either a standard medium consisted of 85% Dulbecco's Modified Eagle Medium (DMEM), 10% horse serum and 5% chicken embryonic extracts or a deficient medium consisted of 90% DMEM and 10% horse serum. It was observed that dammarane glycosides of Panax ginseng seemed to show the tendency to stimulate the neurite outgrowth of brain cells which were cultured with a deficient medium under microscopic observation. The activity of PDHC in brain cells cultured with a deficient medium was increased by dammarane glycosides of Panax ginseng.

• 한국식품영양과학회지
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• 제37권12호
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• pp.1654-1659
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• 2008

본 연구에서는 산삼배양근과 압출성형 산산배양근의 발효특성을 알아보기 위해 발효액의 pH 및 산도, 당도, 총당, 환원당, 알코올 함량의 변화를 홍삼발효액과 비교하였다. Saccharomyces cerevisiae와 Aspergillus usamii, Rhizopus japonicus를 함유한 누룩을 접종하여 15일간 발효시킨 알코올 발효액의 pH, 당도, 환원당, 총당은 발효 시간 5일 전에 급격히 감소하여 이후 완만하게 감소하여 안정된 상태를 보여주었다. 또한, 산삼배양근을 압출성형 시킴으로써 환원당, 총당, 알코올 함량이 2배 이상 증가함을 확인할 수 있었다. 발효액의 최종 산도는 홍삼 $1.12{\pm}0.06%$, 산삼배양근 $1.19{\pm}0.06%$, 압출성형 산삼배양근 $0.97{\pm}0.01{\sim}1.02{\pm}0.01%$로 측정되었다. 알코올 발효를 시킨 발효액의 최대 알코올 함량 은 홍삼 $3.82{\pm}0.10%$ 산삼배양근 $0.91{\pm}0.06%$, 압출성형 산삼배양근 $1.86{\pm}0.10{\sim}2.18{\pm}0.06%$로 측정되어 산삼배양근을 압출성형 시킴으로써 최대 2.5배 알코올 함량을 향상시킬 수 있었다. 압출성형물 중에서도 배럴온도 $140^{\circ}C$, 수분함량 25%로 압출성형 시킨 산삼배양근이 환원당, 총당, 알코올함량이 가장 높게 측정되었다. 결론적으로 본 연구에서 압출성형공정을 통하여 산삼배양근 발효적성의 향상과 함께 새로운 산삼발효제품과 식품개발의 가능성을 발견하였다.

• 한국약용작물학회지
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• 제20권4호
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• pp.270-276
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• 2012

This study was performed to enhance contents of low molecular weight ginsenoside Rh2 and Rg3 using an ultra high pressure and steaming process in wild cultured-Root in wild ginseng. For selective increase in contents of Rg3 and Rh2 in cultured wild ginseng roots, an ultra high extraction was applied at 500MPa for 20 min which was followed by steaming process at $90^{\circ}C$ for 12 hr. It was revealed that contents of ginsenosides, Rb1, Rb2, Rc and Rd, were decreased with the complex process described above, whereas contents of ginsenoside Rh2 and Rg3 were increased up to 4.918 mg/g and 6.115 mg/g, respectively. In addition, concentration of benzo[${\alpha}$]pyrene in extracts of the cultured wild ginseng roots treated by the complex process was 0.64 ppm but it was 0.78 ppm when it was treated with the steaming process. From the results, it was strongly suggested that low molecular weight ginsenosides, Rh2 and Rg3, are converted from Rb1, Rb2, Rc, and Rd which are easily broken down by an ultra high pressure and steaming process. This results indicate that an ultra high pressure and steaming process can selectively increase in contents of Rg3 and Rh2 in cultured wild ginseng roots and this process might enhance the utilization and values of cultured wild ginseng roots.

• 한국식품영양학회지
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• 제25권4호
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• pp.729-736
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• 2012

산삼 배양근 기능성 식품 및 화장품 소재로서의 이용 가능성을 조사하기 위해 산삼 배양근 70% 에탄올 추출물의 영양성분 및 항산화 활성(총 페놀 함량, 총 플라보노이드 함량, 전자공여능, 아질산염소거능, 환원력) 등을 측정하였다. 식품영양학적 접근에서의 산삼 배양근의 일반성분은 건량 기준으로 당질 61.72%, 조단백질 17.36%, 조지방 0.23% 및 조회분10.90%이었고, 산삼 배양근 100 g의 함유 열량은 323.97 kcal로 분석되었다. 또한, 총 18종의 아미노산으로 구성되었으며, 함량은 16.15 g이었고, 무기질 중 칼륨의 함유량이 가장 높았으며, 그 다음이 인, 칼슘, 마그네슘 순으로 나타나 알칼리성 재료임을 알 수 있었으며, 지방산 함량의 경우 총 포화 지방산 0.26 g, 불포화지방산 0.62 g으로 구성되어 있었다. 조 사포닌의 함량은 25.87 mg/g으로 분석되었다. 총 페놀 함량은 11.2 mg/g, 총 플라보노이드 함량은 4.2 mg/g으로 나타났으며, 전자공여능은 24.7~31.6%의 범위로 활성을 나타내었다. 아질산염소거능은 모든 pH 조건하에서 pH가 증가할수록 감소하였다. 환원력의 경우에는 $1,000{\mu}g/m{\ell}$에서 0.06의 값으로 가장 높은 활성을 보였다. 이상의 결과로부터 산삼 배양근 70% 에탄올 추출물은 항산화능이 있음을 확인할 수 있었다.