• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.264-272
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• 2023

The aim of this study was to compare the antioxidant activities and functional contents of Korean conventional and Chinese seed gingers from the Jeollabuk-do Wanju and Chungcheongnam-do Seosan regions. Ginger samples were subjected to steaming treatments for different durations (2-8 h) at 121℃ using an autoclave. The antioxidant activity was evaluated by measuring total polyphenol and flavonoid contents and ABTS and DPPH radical scavenging activities, while functional ingredient contents were analyzed for gingerols and shogaols. The results showed that Wanju conventional seed ginger (WO-2) had the highest total polyphenol (85.24 mg GAE/g) and flavonoid (98.14 RE/100 g) contents, surpassing that of the control in all steamed groups at 6 h. ABTS radical scavenging activity showed a strong correlation with total polyphenol and flavonoid contents. The control groups indicated that Korean conventional seed ginger had 1.0-1.3 times higher gingerol contents compared to Chinese seed ginger. Furthermore, the content of shogaols, considered major functional ingredients, increased significantly with longer steaming durations, reaching the highest content (1,793 mg/kg) at 8 h, which was 1.0-1.8 times higher in Korean conventional seed ginger than that in Chinese seed ginger. These experiments provide valuable data supporting the excellence of Korean conventional seed ginger in the future.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.249-254
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• 2011

Applying ginger to processed foods to improve health is limited due to its pungent odor. In this study, fermented gingers were prepared using lactic acid bacteria from dairy products or kimchi and their chemical and sensory properties were examined. Adding dried ginger or fermented gingers (GSt, GLa, GLm) to plain yogurt made them less tasty and lowered the overall acceptability of yogurt except GLp. For all fermented gingers including GLp, the characteristic flavors of the ginger decreased by fermentation so adding fermented ginger into yogurt did not affect its flavor significantly. Thus GLp would be expected to be a food ingredient instead of dried ginger without lowering organoleptic qualities. The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers. However, 6-shogaol, which increased in GSt, GLa, and GLm, was not detected in GLp.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.310-320
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• 1998

This study is aimed at identifying the socio-economic effects of storage of ginger in artificial caves. The gingers stored in artificial caves in Seochun, 12 sampled areas, were surveyed to get information on the socio-economic effects. The surveyed data were processed by TSP, Qbasic and B/C Ratio computer programs and analyzed the decision making criteria such as B/C ratio, NPV and IRR. The socio-economic effects of the storages of the gingers are as follows. 1. The storage benefits per ton was showed as 184,050won. 2. Considering 10% of the opportunity cost of capital, the uper limits of investments for the cave storages was analyzed as 6,784 thousand won for ginger. 3. The investment of the natural cave storages was revealed economically feasible considering the decision making criteria as B/C ratio = 1.33, NPV = 35.059 thousand won and IRR = more than 100%. The other socio-economic effects of the ginger storages was expected as ; 1. The cave storages will contribute to increase consumer's and producer's welfare through the control of supply and demand and price stability. 2. Long-term storage of ginger without damaging quality and grades will be made on account of the storage conditions as relatively low temperature, high humidity and indifferent affects from the outside climate. 3. Utilization of the underground space, the caves, for storage will maximize the land use and the sustainable environment considering the mountainous area, two third of the total national land area. 4. Construction costs of the underground storage facilities as caves are cheaper than the ground storage facilities by 15 to 20% in general. In conclusion, the underground space like natural and artificial caves are considered the most suitable for storage of ginger on account of the storage conditions as temperature, humidity and blocking the sun light. Accordingly a study on convenient utilization of new development of artificial caves should be made considering transportation and input-output of the farms. Financial support of the government should be institutionally rearranged for the successful implementation of storing farm products like ginger in natural and man-made caves.

• Journal of Acupuncture Research
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• v.23 no.5
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• pp.145-154
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• 2006

Objectives : The purpose of this research is to study the effect of Ginger-Herbal acupuncture on shoulder pain of cerebral paralytic patients. Methods : 53 person were selected among patients hospitalized in Dong-eui Oriental medical hospital from 1st, May, 2005 to 1st, Oct, 2005. They were divided into two groups, i.e acupuncture group and ginger-herbal acupuncture group. For 2 weeks, 22 patients were treated by ginger-herbal acupuncture treatments and 31 patients were treated by only acupuncture treatments. Research tools are Visual Analogue Scale by Cline et al. for measuring the severity of shoulder pain, and measured Range of Movement of shoulder joint Results : The ginger-herbal acupuncture treatments group showed significant pain decrease while acupuncture treatments group showed pain decrease. The range of shoulder movement was not significantly improved in both 2 groups. Conclusion : Based on the above results, it can be determined that ginger-herbal acupuncture therapy can be used as the effective treatments for reducing of shoulder pain. But more cases are to be studied in order to make more effective treatments in the case of shoulder pain of paralytic patients.

• Journal of Korean Medicine for Obesity Research
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• v.18 no.1
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• pp.10-18
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• 2018

Objectives: Metabolic syndrome is correlated with increased cardiovascular risk and characterized by several factors, including visceral obesity, hypertension, insulin resistance, and dyslipidemia. Several members of a large family of nonselective cation entry channels, e.g., transient receptor potential (TRP) melastatin 7 (TRPM7) channels have been associated with the development of cardiovascular diseases. The purpose of this study was to investigate the effects of Dangkwisoo-san, ginger and curcumin on TRPM7 channel. Methods: Human embryonic kidney (HEK) 293 cells stably transfected with the TRPM7 expression vectors were maintained in Dulbecco's modified Eagle's medium (DMEM) supplemented with 10% fetal bovine serum (FBS), 1% penicillin/streptomycin, $5{\mu}g/mL$ blasticidin, and 0.4 mg/mL zeocin in a humidified 20% $O_2$/10% $CO_2$ atmosphere at $37^{\circ}C$. Whole-cell patch clamp recordings were obtained using an Axopatch 700B amplifier and pClamp v.10.4 software, and signals were digitalized at 5 kHz using Digidata 1422A. Results: Dangkwisoo-san extract (100, 200, 300, 400, and $500{\mu}g/mL$) inhibited the outward and inward TRPM7 whole-cell currents at dose dependent manner and the half maximal inhibitory concentration $(IC)_{50}$ of Dangkwisoo-san was $218.3{\mu}g/mL$. Also, ginger extract (100, 200, 300, 400, and $500{\mu}g/mL$) inhibited the outward and inward of TRPM7 whole-cell currents in a dose dependent manner and the $IC_{50}$ of ginger was $877.2{\mu}g/mL$. However, curcumin had no effects on TRPM7 whole-cell currents. Conclusions: These results suggest that both Dangkwisoo-san and ginger have good roles to inhibit the TRPM7 channel, suggesting that Dangkwisoo-san and ginger are considered one of the candidate agents for the treatment of metabolic syndrome such as cardiovascular disease.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1188-1197
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• 2019

Exposure to stress can lead to sympathetic hyperactivity, which include a systemic disease with lesions in a broad spectrum of organs and a psychiatric condition. The purpose aimed to evaluate the effect of the korea ginger essential oil on stress hormone and brain tissue response in chronic mild stress-induced rats model of sympathetic hyperactivity. Evaluation method carried out cytotoxicity assessment and component analysis, what observe the effects based on serum biomarker and histopathological analysis of brain tissue. As this time, the korea ginger essential oil was treatment at doses of 100 nl/㎖ for 2 weeks after make a chronic mild stress-induced rats model of sympathetic hyperactivity. As a result, the korea ginger essential oil was not toxic at less than 100 nl/㎖, contents of 6-gingerol was 345 ppm. Compared to the control rats, the korea ginger essential oil treatments significantly reduced the serum concentrations of stress hormone (i.e., ACTH, corticosterone, melatonin). Furthermore, The korea ginger essential oil treatments effectively preserved the TH-immune response was occasionally interrupted in the ventral tegmental area (VTA) and the substantia nigra pars compacta (SNpc). The results indicate that the korea ginger essential oil improved sympathetic hyperactivity. Thus, the korea ginger may be a novel material of aroma oils for the management of sympathetic hyperactivity.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.514-518
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• 1997

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.47-51
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• 2003

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

• Food Science and Preservation
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• v.20 no.1
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• pp.134-139
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• 2013

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.

• Food Science and Preservation
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• v.6 no.1
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• pp.1-6
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• 1999

Fresh gingers, harvested in Seosan, Choongcheongnam-do, were pre-treated by a washing-pasteurizing-drying process, a curing process, and non-treated, respectively. Then they were stored in a lab-scale storage room(12$^{\circ}C$, >92%RH) to investigate the effect of pre-treatment methods on the quality changes during long-term storage. Weight loss of ginger during storage showed ranges in 0.7∼4.3%, and the weight of gingers pre-treated by washing-drying process showed a tendency to change less than those treated by curing. After storage of 130 days, spoilage rates were about 20% in non-treated, 11% in curing treated, and 12% in washing-drying treated ginger,, showing the effect of pre-treatment. The final rate of sprouting was 13∼15% regardless of treatment methods. The firmness of gingers showed a tendency to decrease in stored ginger for the longer period; however, the values were ranged from 1,200 to 1,400 g/$\textrm{cm}^2$, that is hard enough to show a marketable quality. The contents of reducing sugar showed a tendency to increase with the lapse of storage time.