• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.105-109
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• 1995

This study was devised to observe the inhibitory effects of 3 kinds of petroleum ether extracts (percolation by petroleum ether) from Korean red ginseng, Chinese red ginseng and American white ginseng on a lipolytic action of Toxohormone-L which has been known as lipolytic and anorexigenic factors. Toxohormone-L was obtained by partial purification of the ascites fluid from mice which had been Inoculated with sarcoma-180. The yields of petroleum ether extract from Korean red ginseng, Chinese red ginseng and American white ginseng were 0.64, 0.47 and 0.58 and respectively, indicating that the yield of Korean red ginseng was the highest. In vitro, at the concentration of 2 mg /ml, the inhibition rate of lipolysis by the petroleum ether extract of Korean red ginseng, Chinese red ginseng and American white ginseng were 55.1, 50.0 and 44.9% respectively, and the total inhibitory activity per gram of ginseng material were 18, 12 and 13 unit respectively, indicating that the Korean red ginseng was the most effective in the inhibition of the lipolysis.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• Journal of Nutrition and Health
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• v.17 no.3
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• pp.193-198
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• 1984

Rice, the staple food in Korea, is deficient to some extent in protein, lipid and vitamins. This study was carried out in order to investigate the effects of dietary supplementation to the rice diet of cellulose, ginseng, and ${\alpha}$-tocopherol on lead toxicity in rats. Using male rats fed the rice diet with the distilled drinking water containing 750mg of lead as nitrate per liter, for 11 weeks, organ weights, hemoglobin levels, serum glutamic pyruvic transaminase activity and accumulation of lead in liver, blood and kidney were observed. Supplementation of cellulose, ginseng and ${\alpha}$-tocopherol to the lead groups showed the protective effect significantly in the weight of liver but no influence in hemoglobin levels. Ginseng especially decreased the serum glutamic pyruvic transaminase activity to normal level. The three supplemented diets reduced the lead accumulation in kidney and blood, but not in liver.

• Proceedings of the Ginseng society Conference
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• 2002.10a
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• pp.1-19
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• 2002

The use of herbals has increased considerably while their efficacy and safety remain untested. This unsupported surge in demand has prompted a call for their clinical evaluation. One area in which evaluations are emerging is ginseng and diabetes. Growing evidence is accumulating from in vitro and animal models indicating that various ginseng species, American (Panax quinquefolius L), Asian (Panax ginseng C.A. Meyer), Korean Red, San-chi (Panax notoginseng [Burk.] P.R. Chen), and the non-panax species Siberian (Eleutherococcus senticossus) ginsing, and their fractions, saponins (ginsenosides) and peptidoglycans (panaxans for panax species and eleutehrans for Siberian ginseng), might affect carbohydrate metabolism and related signaling molecules. Recent human studies from our laboratory have also shown a blood glucose lowering effect of American ginseng (AG) and some other ginseng spices postprandially after acute administration and chronically after administration for 8-weeks in people with type 2 diabetes. Although generally encouraging, these data only indicate a need for more evaluations of ginsengs safety and efficacy. Because of poor industry standardization, it is not known whether all ginsengs will affect blood glucose. In this regards some ginseng batches have demonstrated null effects while others have even raised postprandial glycemia. Clinical research should therefore focus on components involved in its glucose lowering effects.

• Journal of Ginseng Research
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• v.32 no.1
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• pp.57-61
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• 2008

Ginseng (the root of Panax ginseng CA Meyer, family Araliacease), which is used in Korea, China and Japan as a herbal medicine, was fermented with Ganoderma lucidum (GL) and their antiallergic effects were investigated. Of GLs used for fermentation, KCTC 6283 potently produced ginsenoside Rh2, followed by KFRI M101. KCTC 6532, and ginsenoside Rd, followed by KFRI M101. Oral administration of these fermented ginseng extracts inhibited allergic reactions, passive cutaneous anaphylaxis reaction induced by IgE and scratching behaviors induced by compound 48/80. Of them, the ginseng extract fermented by KCTC 6532 and KFRI M101 potently inhibited allergic reactions compared to that fermented by KCTC 6283. These findings suggest that the fermentation of ginseng with GL can increase its antiallergic activity and the increment of its antiallergic effect may be due to the biotransformation of ginseng saponins to ginsenosides Rd and Rh2.

• Journal of Ginseng Research
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• v.38 no.4
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• pp.264-269
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• 2014

Background: In this study, we examined the effects of various enzymes on chemical conversions of ginsenosides in ginseng extract prepared by amylases. Methods: Rapidase, Econase CE, Viscozyme, Ultraflo L, and Cytolase PCL5 were used for secondary enzymatic hydrolysis after amylase treatment of ginseng extract, and ginsenoside contents, skin permeability, and chemical compositions including total sugar, acidic polysaccharide, and polyphenols were determined on the hydrolyzed ginseng extract. Results: Rapidase treatment significantly elevated total ginsenoside contents compared with the control (p < 0.05). In particular, deglycosylated ginsenosides including Rg3, which are known as bioactive compounds, were significantly increased after Rapidase treatment (p < 0.05). The Rapidase-treated group also increased the skin permeability of polyphenols compared with the control, showing the highest level of total sugar content among the enzyme treatment groups. Conclusion: This result showed that Rapidase induced the conversion of ginsenoside glycosides to aglycones. Meanwhile, Cytolase PCL5 and Econase treatments led to a significant increase of uronic acid (acidic polysaccharide) level. Taken together, our data showed that the treatments of enzymes including Rapidase are useful for the conversion and increase of ginsenosides in ginseng extracts or products.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.30-36
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• 1989

To investigate the effect of ginseng supplementation on normal rats, one hundred and four Sprague-Dawley rats, 7 weeks old, were divided into three groups; control group, 5% ginseng paste supplemented group (5% group), and 20% ginseng paste supplemented group (20% group). From each group, 8 rats were sacrificed after 1 week, 2 weeks, 4weeks and 8 weeks of diet feeding. Body weights increased in the ginseng supplemented groups after 4 weeks of feeding. Swimming time was significantly increased in the ginseng supplemented groups. Increase of hemoglobin and serum triglyceride, and decrease of serum cholesterol, phospholipid, total lipid and LDL-cholesterol were observed for the ginseng supplemented groups, compared with the control group.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.37-40
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• 1982

Fifteen free amino acids except tryptophan, proline and cystine were identified from Korean red ginseng and dried ginsengs from Korea, America and Canada using by high performance liquid chromatography (HPLC). Arginine was 72.6% of total free amino acids in the red ginseng and 48.2 to 68.7% in the dried ginsengs. The content of each free amino acid was lower in the red ginseng than in Korean dried ginseng. Most free amino acids in Korean dried ginseng showed higher content than those in American and Canadian ones. Tryptophan, proline cystine, methionine and phenylalanine were not detected in the extracts of red ginseng and of Korean white ginseng. Arginine was highest in these extracts and all free amino acids were higher in the white ginseng extract.

• Journal of Ginseng Research
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• v.46 no.3
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• pp.473-480
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• 2022

Background: Benign prostatic hyperplasia (BPH) is a disease characterized by abnormal proliferation of the prostate, which occurs frequently in middle-aged men. In this study, we report the effect of red ginseng oil (KGC11o) on BPH. Methods: The BPH-induced Sprague-Dawley rats were divided into seven groups: control, BPH, KGC11o 25, 50, 100, 200, and finasteride groups. KGC11o and finasteride were administered for 8 weeks. The BPH biomarkers, DHT, 5AR1, and 5AR2, androgen receptor, prostate-specific antigen (PSA), Bax, Bcl-2, and TGF-β were determined in the serum and prostate tissue. The cell viability after KGC11o treatment was determined using BPH-1 cells, and, androgen receptor, Bax, Bcl-2, and TGF-β were confirmed by western blotting. Results: In the in vivo study, administration of KGC11o reduced prostate weight by 18%, suppressed DHT (up to 22%) and 5AR2 (up to 12%) levels from administration of 100 mg/kg KGC11o (P < 0.05). PSA was significantly downregulated dose-dependently from at the concentration of 50 mg/kg KGC11o (P < 0.05). BPH-1 cell viability significantly reduced through the treatment with KGC11o. In vitro and vivo, AR, Bcl-2 TGF-β levels reduced significantly but Bax was increased (P < 0.05). Conclusion: These results suggest that KGC11o may inhibit the development of BPH by significantly reducing the levels of BPH biomarkers via 5ARI, anti-androgenic effect, and anti-proliferation effect, serving as a potential functional food for treating BPH.