• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1448-1453
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• 2012

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1179-1186
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• 2009

This study was carried out to investigate the effect of saengmaec-san on the level of blood glucose and serum components in streptozocin (STZ)-induced diabetic rats. The experimental groups were divided into normal group (normal), diabetic control group (Dia-control), 10% saengmaec-san (white ginseng) group (DA), 10% saengmaec-san (fermented white ginseng) group (DB), 10% saengmaec-san (fermented red ginseng) group (DC), 5% saengmaec-san (extruded and fermented white ginseng) group (DDL), 10% saengmaec-san (extruded and fermented white ginseng) group (DDH). The body weight after induction of diabetes was 85.4% in the Dia-control group compared with the normal group. But in the DA group, the body weight showed clear sign of recovery almost normal level after administration of saengmaec-san for two weeks. The food efficiency ratios (FER) were 5.94% in the normal group. But it was significantly decreased in the Dia-control group (0.58%). All the treatment groups showed increase of FER compared with the Dia-control group. The level of blood glucose was significantly increased in the STZ-induced diabetes groups but it was decreased in all the treatment groups after administration for 2 weeks. Serum creatinine level were significantly higher in the STZ-induced diabetes groups and after administration of saengmaeg-san for 2 weeks while the level of serum creatinine was decreased 33.3% in the DB group. After administration of saengmaec-san for two weeks, serum total cholesterol level were significantly lower in all treatment groups than the first day of the total cholesterol level. The level of serum triglyceride was increased in all the treatment groups compared with the first day of triglyceride level. The level of serum HDL-cholesterol, after STZ-induced diabetes, was decreased in all treatment groups but particularly in the DDL and DDH groups increased HDL-cholesterol level compared with the first day of the saengmaec-san administration. Compared with the beginning of experiment, Atherogenic index (AI) were significantly decreased in all treatment groups than the Dia-control group and showed clear sign of recovery almost normal level. These results suggested that the saengmaec-san could be developed as an antidiabetic agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.258-264
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• 2014

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.320-326
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• 2012

This study was conducted to investigate the antibacterial and antioxidative activities of water and ethanol extracts from a mixture of roasted coffee and red ginseng. The antibacterial effects of each extract were determined by the classical paper disc method. A water extract of mixture samples inhibited growth of all strains, but antibacterial effects were mostly weakened. Ethanol extracts showed stronger antibacterial effects than water extracts in all strains except Gram negative Escherichia coli and the fungi strain Candida albicans. Also, the antibacterial effect of the Bacillus cereus strain appeared in all samples, and the ES2 sample formed a clear zone of 19 and 20 mm against Pseudomonas aeruginosa and S. Typhimurium respectively (MIC=0.25 and 0.125 mg/mL). Determinations of free radical elimination for the different mixture extracts using 1,1-diphenyl-2-picrylhydrazyl (DPPH) were compared with ascorbic acid and butylated hyderoxytoluene as positive controls. The water and ethanol extracts of mixture samples (100 ${\mu}g/mL$) showed 55.38~60.01% and 59.37~70.50% DPPH scavenging activities, respectively. DPPH scavenging activities of all mixture samples were slightly higher than roasted coffee and red ginseng samples. However, DPPH scavenging activity decreased when red ginseng extract composed more than 70% of the total extract. The total polyphenol in the mixture samples measured by the Folin-Denis method revealed the highest level of polyphenol content in ethanol extract of sample 3, whereas polyphenol content differed with different mixture ratios, ranging from 105.16~119.79 mg/g in ethanol extract. In the water extract, the polyphenol content was greatest with water extract of sample 1, whereas in other samples the content varied from 93.75~109.18 mg/g.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.88-98
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• 2016

The pharmacological effects of ginseng berry have been known to improve psychological function, immune activities, cardiovascular conditions, and certain cancers. It is also known that fermentation improves the bioavailability of human beneficial natural materials. Accordingly, we investigated the optimal fermentation conditions of ginseng berry extract with strain isolated from conventional foods. We also analyzed the fermentation product and its antioxidant activity. The bacterium isolated from fermented kimchi was identified as Lactobacillus sp. strain KYH. To optimize the process, fermentation was performed in a 5 L fermenter containing 3 L of ginseng berry extract at 200 rpm for 72 hr. Under optimized conditions, batch and fed-batch fermentations were performed. After fermentation, organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were evaluated. The optimum fermentation conditions were determined as pH 7.0 and a temperature of $30^{\circ}C$, respectively. After fermentation, the amounts and compositions of organic acids, amino acids, sugars, ginsenosides, and antioxidant activity were altered. In comparing the distribution of ginsenosides with that before fermentation, the ginsenoside Re was a major product. However, amounts of ginsenosides Rb1, Rc, and Rd were reduced, whereas amounts of ginsenosides Rh1 and Rh2 increased. Total phenol content increased to 43.8%, whereas flavonoid content decreased to 19.8%. The DPPH radical scavenging activity and total antioxidant activity increased to 27.2 and 19.4%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1386-1396
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• 2017

The purpose of this study was to determine the optimum Platycodon grandiflorum root concentrate (PGRC, $65^{\circ}Brix$), fermented P. grandiflorum root extract by Lactobacillus plantarum (FPGRE, $2^{\circ}Brix$), and cactus Chounnyouncho extract (Cactus-E, $2^{\circ}Brix$) for preparation of PGRC stick product with FPGRE using response surface methodology (RSM). The experimental conditions were designed according to a central composite design with 20 experimental points, including three replicates for three independent variables such as amount of PGRC (8~12 g), FPGRE (0~20 g), and Cactus-E (0~20 g). The experimental data for the sensory evaluation and functional properties based on antioxidant activity and antimicrobial activity were fitted with the quadratic model, and accuracy of equations was analyzed by ANOVA. For the responses, sensory and functional properties showed significant correlation with contents of three independent variables. The results indicate that addition of PGRC contributed to increased bitterness and acridity based on the sensory test and antimicrobial activity, addition of FPGRE contributed to increased antioxidant activity and antimicrobial activity, and addition of Cactus-E contributed to increased fluidity based on the sensory test, antioxidant activity, and antimicrobial activity. Based on the results of RSM, the optimum formulation of PGRC stick product was calculated as PGRC 8.456 g, FPGRE 20.00 g, and Cactus-Ex 20.00 g with minimal bitterness and acridity, as well as optimized fluidity, antioxidant activity, and antimicrobial activity.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.701-710
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• 2008

The wild simulated ginseng (WSG) has been effectively used in folk medicine as a remedy against hepatic disease, hypertension and arthritic disease. However, there is still lack of scientific proof about its antioxidant capability. The present study has been conducted to evaluate the protective role of the WSG ethanol extract in the CCl4-induced oxidative stress and resultant hepatic disfunction in ICR mice. The electron donating abilities and IC50 of WSG etnanol extract were 76.86 ${\pm}$ 1.06% and 33.3 ${\mu}g$/mL (that of ascobic acid was 16.5 ${\mu}g$/mL), respectively. Total antioxidant status of WSG extract was 2.13 ${\pm}$ 0.06 mmoL/mg, while the values of ascorbic acid and BHT were 3.63 ${\pm}$ 0.06 and 3.12 ${\pm}$ 0.02, respectively. ICR mice (aged 3weeks) were fed for 4 weeks on AIN-93M diet and had free access to food and water. The animals were divided into three groups: normal group (intraperitoneally (i.p) injected with PBS at 100 ${\mu}L$/mouse), group C; CCl4-induced and without any treatment. (i.p injected only PBS, 100 ${\mu}L$ /mice), group G; CCl4-induced and treated with WSG (i.p injected with 5 mg WSG extract per mouse, suspended in 100 ${\mu}L$ phosphate buffer). After the i.p. injection of WSG or PBS (5 times for 7weeks), all mice were administered CCl4 in olive oil at the last day of the experiment, except for normal group. The normal group was administered only olive oil. Determination of plasma triglyceride, total cholersterol, fasting glucose and GPT activity was performed using automatic blood analyzer. To evaluate the protective effect against the oxidative stress, DNA fragmentation and TBARS were determined in blood leucocytes and RBC and hepatocyte, respectively. Body and organs weights and food intake did not show significant differences among the groups. Blood total cholesterol of group G was similar to that of normal group, which was the lowest in group C. The fasting blood glucose level was the highest in normal group (205.20 ${\pm}$ 135.24), which were decreased in group C (134.2 ${\pm}$ 79.31) and group G (126.48 ${\pm}$ 77.05). TBARS values in a red blood cell and hepatic tisuue homogenate were lower in group G comparing to the group C. DNA% in tail, tail length (TL) and tail moment (TM) of blood leucoocytes showed the highest values in group C (20.11 ${\pm}$ 2.47, 17.36 ${\pm}$ 2.58, 94.11 ${\pm}$ 12.29) and they were significantly diminished in group G (9.63 ${\pm}$ 1.19, 7.04 ${\pm}$ 1.50, 38.64 ${\pm}$ 7.60). In conclusion, wild simulated ginseng might be a protective agent against the oxidative stress.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.265-270
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• 2000

White ginseng powder, permitted to be irradiated in Korea for the purpose of microbial decontamination, was treated with electron beam at doses of $0{\sim}15\;kGy$ for a detection trial whether it is irradiated or not by measuring photostimulated luminescence for whole samples first and then (TL) for the mineral adhering to the samples. PSL values were less than threshold value (700, $T_{1}$) and were negative for nonirradiated samples but more than 5000 $(T_2)$ and were positive for irradiated ones. After PSL measurement mineral was separated from the whole samples using density separation. Mineral of nonirradiated samples was characterized by glow curves which have low intensity and were situated at the high temperature region (about $300^{\circ}C$) by the low level of natural radioactivity. Glow curves of minerals for all irradiated samples were observed at about $200^{\circ}C$. TL ratio by normalization was 0.01 for nonirradiated sample and more than 0.78 for irradiated samples, and it was possible to detect whether white ginseng powders were irradiated or not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1317-1324
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• 2014

The immune system protects the body against harmful substances and infectious agents. Normally, the body can maintain a state of immune homeostasis. However, failure of immune homeostasis results in severe diseases when the immune system is defective. We investigated the immunomodulatory effect of Curcuma longa L. extract in LP-BM5 MuLV (murine leukemia viruses)-induced murine AIDS (acquired immune deficiency syndrome). Mice were divided into six groups: normal control, infected control (LP-BM5 MuLV infection), positive control (LP-BM5 MuLV infection+dietary supplement of red ginseng 200 mg/kg), CL50 (LP-BM5 MuLV infection+dietary supplement of Curcuma longa L. 20% alcohol extract 50 mg/kg), CL200 (LP-BM5 MuLV infection+dietary supplement of Curcuma longa L. 20% alcohol extract 200 mg/kg), and CL500 (LP-BM5 MuLV infection+dietary supplement of Curcuma longa L. 20% alcohol extract 500 mg/kg). We found that dietary supplementation with Curcuma longa L. 20% alcohol extract inhibited elevation of spleen, lymph node, and liver weights as well as reduction of T- and B-cell proliferation and natural killer cell activity induced by LP-BM5 MuLV infection. Moreover, Curcuma longa L. 20% alcohol extract inhibited Th1 (IL-2, IFN-${\gamma}$)/Th2 (IL-4, IL-10) cytokine imbalance and pro-inflammatory cytokine production. In conclusion, these data suggest that Curcuma longa L. has immunomodulatory effects in LP-BM5 MuLV-induced murine AIDS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.862-868
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• 2005

Korean mountain ginseng roots were freeze-dried at $-70^{\circ}C$ and extracted by different extracting solution conditions to investigate chemical compositions of extracts. The soluble solid content of the extract from $7.04\~13.45\%\;and\;50\%$ EtOH and MeOH extracts were higher than those of other extracts. $100\%\;water\;and\;90\%$ EtOH extracts gave the highest Brix with $19.98\%$\;and\;19.65\%$, respectively. pH of the extracts were ranged from $5.82\~6.60$. Browning color at 470 nm of the extract were high value in 50$\%$ EtOH extract. In case of Hunter's color value, L value of extract was higher in $100\%$ water extract (21.28) than EtOH extract $(17.18\~21.02)$, a and b values of extract were the highest in $100\%$ water (-0.12) and $90\%$ MeOH extract (1.34). The contents of free sugars in the EtOH extract were increased with the ethanol concentration. Sucrose contents of $90\%$ EtOH and MeOH extracts were 6,159 mg/100 g and 5,238 mg/100 g. Major organic acids of the extract were citric and malic acids. Major free amino acids of the extract were L-arginine, L-proline, $\gamma$ -amino-n-butyric acid, alanine and aspartic acid. The highest ginsenoside content was shown to be about $10.50\%\;in\;90\%$ MeOH extract. Major minerals of extract were P, K, Na, Mg and Ca.