• Food Quality and Culture
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• v.1 no.1
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• pp.18-21
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• 2007

The objective of this study was to prepare bioactive ginseng yogurts containing compound K, which is transformed from ginsenosides, and to investigate the compound's cytotoxicity against tumor cells. Milk containing ginseng was fermented by Bifidobacteria KK-I and KK-2, and their activities for transforming ginsenosides to compound K were measured. Among the tested concentrations of ginseng in the milk, compound K was effectively produced in the 3% and 6% ginseng yogurts fermented for 48 hrs. These fermented ginseng yogurts were extracted with BuOH, and their cytotoxicities against tumor cells were examined. The BuOH extract of the yogurt made from the 3% ginseng milk showed cytotoxic activity against P388 and HeLa tumor cells. However, the nonfermented ginseng milk did not exhibit cytotoxicity against these cells. Therefore, we deem that the ginseng yogurt, which contained compound K, could be developed as a potential fermented drink product.

• Journal of Ginseng Research
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• v.22 no.3
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• pp.173-180
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• 1998

Thrombogenesis and atherosclerosis are mainly caused by platelet aggregation, blood coagulation, and hyperlipidemia. Platelet aggrelation, activated platelet thromboplastin time (APTT) were measured as indexes of blood coagulation and lipid contents in the subjects who have taken red ginseng products (e.g. water extract, tea, drink etc.) for 4 to 5 years. The platelet aggregation in the red ginseng-taking group was significantly decreased, as compared with the non-red ginseng-intaking group, when platelets were stimulated by 100 $\mu\textrm{g}$/ml of collagen (P<0.01). The atherogenic index and the ratio of triglyceride to HDL-cholesterol in blood, the risk factors of atherosclerosis, were decreased in the subjects of ginseng group, compared with that in control group. APTT was also prolonged to greater extent in ginseng group than in control group. These results suggest that long-term intake of ginseng products may help to prevent the risks of thrombogenesis and atherosclerosis.

• Journal of Ginseng Research
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• v.14 no.3
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• pp.442-446
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• 1990

As a part of studies on the quality control of crude drug-drink preparations, ginger components were identified by TLC and 6-gingerol was determined quantitatively by HPLC. Ginger components were identified by TLC with benzene/acetone (4:1, v/v, on silica gel plate by spraying a vanillinsulfuric acid reagent. 5-Gingerol contents were determined at 280 nm by HPLC on Lichro CART RP-18 column with acetonitrile/wate(38:62, v/v). Its transfer rate in the 3 types of crude drug extract drinks was 65.4-85.1% compared to the content in the ginger extract.

• Journal of Ginseng Research
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• v.4 no.1
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• pp.72-87
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• 1980

Red ginseng tails were extracted with ethanol solutions over a range of concentrations and temperature conditions. Investigations were carried out to study the effects of treatments on yields, soluble solids, saponin and precipitate occured in red ginseng extract beverage during storage. It was found that: (1) Higher concentration of ethanol at low temperature resulted in less yield of crude extract (2) The amount of precipitate in the non-purified extract beverage were less with decrease in ethanol concentration used (3) The treatment for purification of extracts and storage of purified extract at 37$^{\circ}C$ for 6 months had no effect on HPLC chromatogram pattern of saponins (4) The amount of purified extract decreased by purification treatment and more decrease was found as the temperature and concentration of ethanol increased. For Preparation of red ginseng extract beverage, the treatment of extracts with ethanol at low temperature was found to be more effective to minimize precipitation in tile beverage.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.2
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• pp.17-28
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• 2013

According to "The Annals of the Joseon Dynasty", we know that korean ancestors confuse tea prescription with green tea. It makes cultural misunderstanding Tea doesn't mean green tea but tea prescription. It is caused that tea prescription has been called tea habitually in Korea. Korean don't drink green tea much. Instead, they have had a habit of drinking decoction of medicinal herbs and they called it tea. This habit has developed into Korean traditional tea culture. In the palace in the Joseon Dynasty period, Ginseng tea was used in the tea ceremony. When the king had poor health or had a disease or was even on the eve of death, a royal physician tried to cure him by tea. They used about 30 kinds of tea according to "The Annals of the Joseon Dynasty" Such as ginseng tea, astragalus tea, ginger tea. Tea in korea is not a drink but the way to cure a disease. Korean people usually get to drink decoction of other herbs instead of green tea. This became the basis of korean traditional tea culture. We need to change a definition of Korean tea like this way and study about it much more. With this research paper, korean tea culture should be studied on more various ways and established itself as original and unique tea culture. On the basis of this studies, Korean tea brand can be famous in the world like Chinese tea or Japanese tea.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.339-343
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• 1991

The objective of this study was to evalute changes of $CO_2$ pressure, pH, precipitation, brix, free sugar, colority, crude saponin and ginsenoside contents of Ginseng Drink Product for ten months at different temperatures $(room\;temp.,\;35^{\circ}C$ and $50^{\circ}C)$. The results are as follows : $CO_2$ pressure was decreased after nine month storage at room temp., six months at $35^{\circ}C$ and three months at $50^{\circ}C$. pH and brix nearly constant at various storage temperatures and periods. Precipitation was appeared after five months storage at room temp., two months at $35^{\circ}C$ and one month at $50^{\circ}C$. Sucrose content was decrease, while glucose and fructose contents were increased at high temperature and long period of stroage. Colority and panaxatrial(PT) saponin contents were increased, while panaxadiol(PD) saponin was increased at high temperature and long period of stroage.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.597-602
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• 2005

Quality factors of emulsified ginseng drink were determined during storage at various temperatures, and its shelf-life was predicted based on changes in emulsion stability, acidify, viscosity, and yellowness. Viscosity was highly dependent on storage temperature. Emulsion stability changed rapidly during early storage period (1st step), then slowly thereafter (2nd step). $Q_{10}$ values of emulsion stability were 2.50 and 1.38 for 1st and 2nd steps, respectively. Viscosity, acidity, and yellowness showed $Q_{10}$ values of 3.45, 1.77, and 1.99, respectively. Although $Q_{10}$ value of 2 has been generally used to predict shelf stability of food materials, our results suggest adopting same $Q_{10}$ value to predict shelf stability of emulsified ginseng drink is not appropriate.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.25-29
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• 1982

This investigation was carried out to study the influence of pH and heat treatment on the ginsenosides in the white ginseng extract. Changes in ginsenosides (Rb1, Rb2, ,Rc, Rd) and free sugar were measured by the peak area variation of HPLC chromatogram during 25 hours heat treatment at the various level of pH. It was found that :(1) The peak areas of Rb1. Rb2, Rc and Rd on the HPLC chromatogram were decreased remarkably below pH 4.0 and more decrease was found as the temperature and heating time increased. (2) Those of glucose and arabinose were increased remarkably. It is considrered that the increase of glucose and the formation of arabinose result from the hydrolysis of ginsenoside( Rb1, Rb2, Rc, Rd) linked with sugars.

• The Journal of Natural Sciences
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• v.4
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• pp.69-83
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• 1991

To determine optimum ethanol concentration and clarification time in ethanol clarification of red ginseng extract(RG-Ext), physical properties, crude saponin recovery of clarified RG-Ext. and stability of red ginseng drink prepared from clarified RG-Ext. were investigated. Color intensity, redness(a value), viscosity and yield of clarified RG-Ext. were decreased in proportion to the increase of ethanol concentration and clarification time, but transmittance, brightness(L value) and yellowness (b value) were decreased. Crude saponin recovery of clarified RG-Ext. were not change significantly by the increase of ethanol concentration. Red ginseng drink prepared from 50-90% ethanol clarified RG-Ext. were stable without precipitation until six months at the storage of $0-5^\circC$ and $40^\circC$.