• IMMUNE NETWORK
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• v.6 no.2
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• pp.86-92
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• 2006

Background: Germanium compounds are increased to use in nutrient foods and medicines in terms of antibiotics to microbes, anticancer, modulation of immune system and neutralizing heavy metal toxins. Geranti Bio-Ge Yeast, containing stable organic germanium and bound to the yeast protein was developed by Geranti Pharm. LTD. and the modulation effect in the immune system was examined in vivo and in vitro. Methods: The compound, Geranti Bio-Ge Yeast, was fed to female Balb/c mice (each group has 10 mice) for 4 weeks and the yeast powder and steamed red ginseng powder were used as control during the same feeding time points. During 4 weeks there was no symptom to be considered, and after 4 weeks feeding all mice were sacrificed to check the changes of related immune cells and subsidiary responses (i.e. cell counting, FACS, MTT, LDH, PFC assay). Results: In pre-post comparison, B cell population was increased in the group of Geranti Bio-Ge Yeast in a dose dependent manner (100 to 800 mg/kg). However, the population of T cell, dendritic cell and macrophage was not comparably changed in all doses. The ability of cytokine production and proliferation was almost same level as shown in control group. In contrast, PFC assay informed that the compound increase the antibody production ability when fed over 200 mg/kg implying that the increase of PFC number might be due to the increase of B cells. Conclusion: Over the entire study, we concluded that the compound, Geranti Bio-Ge Yeast has better potential in immune response in terms of B cell proliferation than that of positive control, red ginseng, and the compound can be one of the future candidates for a new supplementary source improving immune system activity.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1066-1075
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• 2017

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to $9{\times}10^7CFU/g$ on the 7th day of storage, and decreased to $2.5{\times}10^5CFU/g$ on the 10th day of storage. All sponge cakes added with ingredient's powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of $1.2{\times}10^2CFU/g$ on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang's ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC S2>S1>S5>S4.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.216-222
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• 2005

In Korea, there are many kinds of functional foods to manage diabetes, however, they have not been evaluated or investigated systematically. The purpose of this study was to investigate the status of recognition and intake of functional foods among diabetic patients. The study subjects were 307 patients(male 135, female 172), who diagnosed with type 2 diabetes at Seoul National University of Bundang Hospital. Questionnaire survey was done from July to October, 2004 for the characteristics of patients and factors related to the use of functional foods. The mean age of the subjects was 64$\pm$10.2 years, and the mean duration of disease was 9.5$\pm$8.90 years. Approximately 49.8% of the subjects had experience to use functional foods at least once in past. Total number of functional foods used were 56 types. Red ginseng was used most frequently(27.9%), then followed by Silkworm powder(13.6%), Vitamin supplements(10.4%), Mulberry tree(7.1%), Cordyceps sinensis(6.8%) and Ginseng(4.2%). Functional foods were introduced by their friends.relatives(38.4%), family(29.1%), internet(13.9%), and the mass media(10.6%). Among respondents, 94.7% took functional foods with conventional diet therapies(diet, exercise and medication). The purpose of functional food use was to control blood glucose level(49.0%), to relieve fatigue and improve stamina(19.9%), to treat and prevent a disease(17.2%) and to help blood circulation(7.9%). Upon the question of further recommendation of functional foods to others, 74.8% of the subjects answered negative response. However, 12.6% of the subjects showed the further intention of using new product. Therefore, to guide the appropriate use of functional foods for diabetic patients, diabetic educator should provide the knowledge of the efficacy of functional foods and the desirable guidelines.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.105-115
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• 2019

Background: Ginsenosides with less sugar moieties may exhibit the better adsorptive capacity and more pharmacological activities. Methods: An efficient method for the separation of four minor saponins, including gypenoside XVII, notoginsenoside Fe, ginsenoside Rd2, and notoginsenoside Fd, from Panax notoginseng leaves (PNL) was established using biotransformation, macroporous resins, and subsequent preparative high-performance liquid chromatography. Results: The dried PNL powder was immersed in the distilled water at $50^{\circ}C$ for 30 min for converting the major saponins, ginsenosides Rb1, Rc, Rb2, and Rb3, to minor saponins, gypenoside XVII, notoginsenoside Fe, ginsenoside Rd2, and notoginsenoside Fd, respectively, by the enzymes present in PNL. The adsorption characteristics of these minor saponins on five types of macroporous resins, D-101, DA-201, DM-301, X-5, and S-8, were evaluated and compared. Among them, D-101 was selected due to the best adsorption and desorption properties. Under the optimized conditions, the fraction containing the four target saponins was separated by D-101 resin. Subsequently, the target minor saponins were individually separated and purified by preparative high-performance liquid chromatography with a reversed-phase column. Conclusion: Our study provides a simple and efficient method for the preparation of these four minor saponins from PNL, which will be potential for industrial applications.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Journal of Ginseng Research
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• v.48 no.4
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• pp.417-424
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• 2024

Background: This research main objective was to evaluate a proliposomes (PLs) formulation for the enhancement of oral bioavailability of ginsenosides, using ginsenoside Rg3 (Rg3) as a marker. Methods: A novel PLs formulation was prepared using a modified evaporation-on-matrix method. Soy phosphatidylcholine, Rg3-enriched extract, poloxamer 188 (Lutrol® F 68) and sorbitol were mixed and dissolved using a aqueous ethanolic solution, followed by the removal of ethanol and lyophilization. The characterization of Rg3-PLs formulations was performed by powder X-ray diffractometry (PXRD), transmission electron microscopy (TEM) and in vitro release. The enhancement of oral bioavailability was investigated and analyzed by noncompartmental parameters after oral administration of the formulations. Results: PXRD of Rg3-PLs indicated that Rg3 was transformed from crystalline into its amorphous form during the preparation process. The Rg3-encapsulated liposomes with vesicular-shaped morphology were generated after the reconstitution by gentle hand-shaking in water; they had a mean diameter of approximately 350 nm, a negative zeta potential (- 28.6 mV) and a high entrapment efficiency (97.3%). The results of the in vitro release study exhibited that significantly more amount of Rg3 was released from the PLs formulation in comparison with that from the suspension of Rg3-enriched extract (control group). The pharmacokinetic parameters after oral administration of PLs formulation in rats showed an approximately 11.8-fold increase in the bioavailability of Rg3, compared to that of the control group. Conclusion: The developed PLs formulation could be a favorable delivery system to improve the oral bioavailability of ginsenosides, including Rg3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1153-1160
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• 2009

Monascus-fermented Korean red ginseng (MFRG), fermented by Monascus purpureus KCCM 12002, may be an ideal candidate for the hepatoprotectic, hypolipidemic and antioxidative activities. Effect of MFRG powder on these parameters in rats was investigated. Body weight gain, food intake, and water consumption were not significantly different among the groups. Total and relative weights of liver were significantly higher in MFRG group than that in other groups. The activities of AST and $\gamma$-GTP were highly lowered in MFRG group compared to control group. Contents of serum total lipid and triglyceride were significantly lowered in silymarin group and were significantly increased in MFRG group compared to control group, but tended to be lowered in RG group. Serum content of total cholesterol tended to be lowered in silymarin, RG, and MFRG groups compared to control group. HDL-cholesterol contents was only significantly increased in MFRG group compared to control group. At the same time, atherogenic index (AI) was also significantly lowered in silymarin, RG and MFRG groups compared to control group, and this effect was more pronounced in MFRG group. Content of thiobarbituric acid reactive substances (TBARS) in the liver was significantly lowered in MFRG group and tended to lowered in silymarin and RG groups compared to control group. The hepatic glutathione concentration was significantly higher in silymarin and MFRG groups. Hepatic morphology in all experimental groups revealed clear-cut hepatic lobules with the uniform pattern of the polyhedral hepatocytes radiating towards the periphery from the central vein. These results suggested that MFRG may have anti-atherogenic index (AI) and antioxidative activity in normal dietary feeding rats.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1058-1063
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• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.49-55
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• 1996

In order to survey the safety of some food additives, antimicrobial activity of acidulants, stabilizers, antioxidants, natural coloring materials and bleaching agents against 5 strains of bacteria and Sacch. cerevisiae were investigated by dilution method and minimal inhibitory concentration(MIC) method. Malic acid as acidulants displayed the effective antimicrobial activity in vitro against P. aeruginosa and its MIC is 0.05%. Alginic acid and pectin as stabilizer also displayed strong antimicrobial activity against B. subtilis, E. coli and P. aeruginosa, and tannin(antioxidants) and $NaHSO_3$ displayed antimicrobial activity against all bacteria tested. However gums(Arabia, Xanthan, Gua) and natural coloring materials(Hongwha Yellow, Red powder-N) were not affected to growth of bacteria and Sacch. cerevisiae.