• Journal of Microbiology and Biotechnology
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• v.13 no.1
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• pp.9-14
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• 2003

When ginsenosides Rbl, Rb2, and Rc were anaerobically incubated with commercial and human intestinal lactic acid bacteria, most commercial lactic acid bacteria did not metabolize these ginsenosides to compound K. However, lactic acid bacteria, B. minimum KK-1, Bifidobacterium cholerium KK-2, and B. cuniculi K-513, isolated from human intestinal microflora transformed these ginsensosides to compound K. When the bacterial mixtures of commercial lactic acid bacteria were incubated with these ginsenosides, these compounds were not transfformed to compound K. However, when Bzfidobacterium KK-1 and KX-2 were miked, these ginsenosides were synergistically transformed to compound K. When water extract of ginseng was incubated with these mixed bifidobacteria, compound K was potently produced. Therefore, it is suggested that, if ginseng with these mixed bifidobacteria is fermented, compound K-enforced ginseng materials could be produced that show cytotoxicity against tumor cell lines.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.253-259
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• 2015

Chronic low-grade inflammation is associated with obesity. This study investigated effect of high hydrostatic pressure extract of red ginseng (HRG) on inflammation in rats with high-fat (HF) diet induced obesity. Male, Sprague-Dawley rats (80~110 g) were randomly divided into two groups, and fed a 45% HF diet (HF) and a 45% HF diet containing 1.5% HRG (HF+HRG) for 14 weeks. At the end of the experiment, the serum leptin level was reduced by the HRG supplementation. The mRNA expression of genes related to adipogenesis including peroxisome proliferator-activated receptor-gamma and adipocyte protein 2 was down-regulated in the white adipose tissue (WAT). The mRNA levels of major inflammatory cytokines such as tumor necrosis factor-${\alpha}$, monocyte chemoattractant protein 1, and interleukin-6 were remarkably down-regulated by the HRG in WAT. These results suggest that HRG might be beneficial in ameliorating the inflammation-associated health complications by suppressing adipogenic and pro-inflammatory gene expression.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.306-310
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• 2005

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.

• Korean Journal of Pharmacognosy
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• v.44 no.2
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• pp.149-153
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• 2013

The purpose of this study was to develop a new preparation process of ginseng extract with the high concentration of prosapogenin, the specific component in Red ginseng. Chemical transformation from the ginseng saponin glycosides to the prosapogenin was analyzed by the HPLC. The extracts of ginseng leaf and stem were processed at the several treatment conditions of the microwave and vinegar(about 14% acidity). MGLS-20 findings show that the ginseng leaf and stem extracts that had been processed with microwave and vinegar for 20 minutes peaked in the level of ginsenoside $Rg_3$(0.906%). MGLS-25 peaked in the level of ginsenoside $Rg_5$(0.329%) in the ginseng leaf and stem extract processed with microwave and vinegar for 25 minute. And the other kinds of ginseng prosapogenin did not show a higher content.

• YAKHAK HOEJI
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• v.49 no.6
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• pp.490-494
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• 2005

The objective of this study is to provide the basic information for developing a high-value ginseng product using ginseng saponin and prosapogenin. In order to achieve such aim, Ginsenoside compositions of black ginseng (BG) extracts with various solvent conditions were examined by HPLC. The total saponin and the prosapogenin content of 95$\%$ ethyl alcohol extract were higher than that of the either 50$\%$ ethyl alcohol extract or distilled water extract. As a result, the order of the total saponin and the prosapogenin content was 1) 95$\%$ ethyl alcohol,2) 50$\%$ ethyl alcohol,3) the first and second mixture of 95$\%$ ethyl alcohol, distilled water, and 4) distilled water extract. In the case of fine black ginseng (FBG), the first and second mixture extracts of 95$\%$ ethyl alcohol and distilled water were the highest. In addition, the ratio of the protopanaxadiol group and the protopanaxatriol group (PD/PT) showed that the ratio of BG ranged from 0.304 to 0.601, while the ratio of FBG ranged from 1.166 to 1.657.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.138-143
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• 2011

This study analyzed the maltol quality, composition ratio of fatty acids, and contents of phenolic compounds in white ginseng extracts(four types), red ginseng extracts(five types), black ginseng extracts(two types), and Chinese ginseng extracts(nine types). By examining patterns in these measurements, we determined the characteristic factors of the extracts and measured the possibility of qualitative analysis. In the analysis of maltol using TLC, white ginseng extracts were not detected while red and black ginseng extracts were detected, so the possibility of detection was considered as a characteristic factor for qualitative analysis. Regarding the composition of fatty acids, palmitic and linoleic acids were the main fatty acids in the ginseng extracts palmitic acid was high in white ginseng extracts while linoleic was low in red ginseng extracts. Regarding the ratio(Pal/Lin) of the two fatty acids, there was a large difference between white ginseng extracts(56.7~64.3%) and red ginseng extracts(32.0~38.5%), and these figures seemed to be characteristic factors for the analysis. For the phenolic compounds, extracts contained maltol, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and cinnamic acid. White ginseng extracts contained similar percentages of phenolic compounds while red ginseng extracts had high maltol content. According to the measurement results of the percentages of maltol and cinnamic acid, white ginseng extracts showed values below five, whereas red and black ginseng extracts showed 53~289, which was also a characteristic factor for qualitative analysis. Consequently, we found that we can differentiate between ginseng extracts using characteristic factors that we analyzed in an experiment on white ginseng extracts from China.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.372-380
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• 2020

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.245-247
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• 2013

The potential of the red ginseng marc (RGM) for the production of bio-ethanol using enzymatic hydrolysis and fermentation without any additional nutrients was investigated. Reducing sugar content in RGM treated with Viscozyme and Flavourzyme was 101.1 g/L and was much higher than that (7.2 g/L) in intact RGM. When enzymatically hydrolyzed red ginseng marc (ERGM) was fermented with commercially available dry yeast at $25^{\circ}C$ for 7 days, the final ethanol concentration reached 29.3 g/L with ethanol yield at 0.274 g of ethanol per 1 g of solubilized total sugar. Ethanol concentration and ethanol yield of ERGM were drastically increased over 1000% and 50%, respectively than those of RGM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1349-1354
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• 1999

This study was carried out to investigate the protective effect of Korean red ginseng water extract (KRG WE) on clinical chemical parameters in male guinea pigs acutely exposed to 2,3,7,8 tetrachlorodibenzo p dioxin(TCDD). Forty male guinea pigs(200 $\pm$20g) were divided into 4 groups. Normal controls(group 1) received vehicle and saline; group 2(single TCDD treated) received TCDD(5 g/kg, single dose) intraperitoneally; group 3 received KRG WE(200mg/kg, i.p.) for 2 weeks from 1 week before TCDD exposure; group 4 received KRG WE for 1 week since the day of TCDD exposure. Increase in body weight was retarded greatly by TCDD exposure. Body weight of animals in group 2 was significantly decreased starting 2 days after TCDD exposure. However, body weight of animals in group 3 increased throughout the experimental period, although the increasing rate was slower than that of group 1. Decrease in body weight was not observed during the experimental period in group 4. Increases in blood glucose, amylase, lipase, total cholesterol, triglyceride, GOT, GPT, and LDH levels by TCDD intoxication were significantly attenuated by the KRG WE treatment(p<0.05). These results provide a strong evidence that Korean red ginseng might be a useful protective agent against TCDD, an endocrine disruptor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.5
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• pp.375-380
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• 1990

It was attempted in this experiment to observe the effect of ginseng saponin on the growth and recovery rate of Saccharomyces rouxii which was shocked by heat-stress. The growth of S. rouxii was found most active when the saponin concentration in the malt extract broth was $10^{-3}%$ And the growth rate of S. rouxii grown on medium containing $10^{-3}%$ ginseng saponin was faster thanh that of the yeast grown on medium without saponin from the early log phase of the yeast. The growth recovery rate of S. rouxii which was heat-shockied by $80^{\circ}C$ - 30 minites was accelerated in the medium added ginseng saponin.