• Journal of Ginseng Research
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• v.7 no.1
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• pp.80-87
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• 1983

In an endeavour to elucidate effects of ginseng on some characteristics of enzymes, malate dehydrogenase (EC 1.1.1.37) was chosen as a model enzyme and effects of ginseng saponin on the enzyme such as optimum pH, product inhibition, optimum temperature and the activity was investigated. The product inhibition by NADH-a reaction product of the enzyme-was increased 33% by 0.3% ginseng saponin. And the optimum pH of the enzyme was 8.3 but in the presence of 0.3% ginseng saponin it increased to 8.5. The enzyme activity and the optimum temperature was not affected by ginseng saponin in the concentration of 1.0% and 0.3%, respectively. In this work, the possibility of contribution of ginseng saponin to the adaptogen activity is suggested; Potentiation of the regulatory activity of an enzyme may contribute to the normalization of the physiological state and consequently may increase the nonspecific resistance of an organism.

• Korean Journal of Medicinal Crop Science
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• v.16 no.3
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• pp.155-160
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• 2008

Ginsenosides have been regarded as the principal components, responsible for the pharmacological and biological activities of ginseng. Absorption of major ginsenosides at the gastrointestinal tract was extremely low, when ginseng taken orally. In order to improve the absorption and bioavailability, transformation of major ginsenosides into more active and valuable minor ginsenoside is much required. In this present study, We isolated a lactic acid bacteria Leuconostoc fallax LH3 from the Korean fermented food Kimchi, which have higher ${\beta}$-glucosidase activity. Using the ethanol precipitated curd enzyme of Leuconostoc fallax LH3, we investigated the biotransformation of ginsenoside Rd at different experimental condition to increase transformation. The maximum convertion was supported at 30 $^{\circ}C$ and decreased when temperatures increased. In order to optimize the effect of pH, the curd enzyme was mixed 20 mM sodium phosphate buffer (pH 3.5 to pH 8.0). Ginsenoside Rd was almost hydrolyzed between pH 7.0 and pH 9.0, but not hydrolyzed above pH 10.0. Ginsenoside Rd was hydrolyzed after 24 hrs incubation, but whereas the ginsenoside F2 was appeared from 36 hrs, and all ginsenoside Rd was transformed to F2 after the 60 hrs incubation. Based on this study, the curd enzyme of Leuconostoc fallax LH3 transformed the ginsenoside Rd at the 30$^{\circ}C$ and the pH optimum of 7.0 to 9.0 after the 60 hrs incubation time.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2010.05a
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• pp.16-16
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• 2010

Ginseng(Panax ginseng C.A. Meyer) is reported to have many pharmaceutical activities. The minor ginsenosides(Rd, Rg3, Rh2 and compound K) display pharmaceutical properties superior to those of the major ginsenosides. These minor ginsenosides, which contribute a very small percentage, are produced by hydrolysis of the sugar moieties of the major ginsenosides. The pH of red ginseng extracts fermented with S. cerevisiae and S. carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation, a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 25.86 to 4.54 mg/ml and 4.32 mg/ml glucose equivalents, respectively; and ethanol contents increased from 1.5% at day 0 to 16.0 and 15.0%, respectively, at 20 days. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by 12 days. Ginsenosides Rb1, Rb2, Rc, Re and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at 6 days and 9 days.

• Journal of Ginseng Research
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• v.17 no.1
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• pp.77-97
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• 1993

• Journal of Ginseng Research
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• v.10 no.2
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• Journal of Ginseng Research
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• v.18 no.1
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• pp.49-52
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• 1994

A yeast was isolated from the spoiled ginseng product. The isolate was ellipsoidal shaped yeast measured around 2.0 to 2.5 w in diameter. The strain formed pseudomycelium on potato-dextrose agar medium. The isolated yeast used glucose as fermentable sugar, and showed assimilation activity for glucose, sorbitol and mannitol. The strain was also able to grow in the presence of 1% acetic acid and 50% (w/v) glucose-yeast extract agar. The isolated osmophilic yeast was identified as a strain of Zygosauharomyce sp.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.67-73
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• 2002

This study was done in order to evaluate the of effects on the blood lipid profiles, the body weight and body fat in 28 healthy female volunteers who had over 30% body fat by the long term intake of red ginseng product. Subjects were divided into four groups (placebo group n=7, red ginseng product group; n=7, exorcise group; n=7, exercise & red ginseng product group; n=7). Blood sampling and measuring of the body fat were taken by pre-treatment, 3 weeks, and after 12 weeks. Statistical techniques for data analysis were applied one-way ANOVA and repeated measures ANOVA. The 5% level of significance was used as the critical level for this study. In summary of results, total cholesterol, triglyceride and low density lipoproprotein cholesterol were reduced in three groups (red ginseng product group, p<0.001, exercise group, p<0.01 ; exercise & red ginseng product group, p<0.001) except placebo group. HDL-C was improved in three groups (red ginseng product group, p<0.05; exercise group, p<0.01; exercise & red ginseng product group, p<0.001) except placebo group. Body weight, percent body fat and body fat mass were reduced in three groups (red ginseng product group, p<0.01, exercise group, p<0.01 ; exercise & red ginseng product group, p<0.001) except placebo group. Finally, lean body mass was improved in three groups (red ginseng product group, p<0.05; exercise group, p<0.01; exercise & red ginseng product group, p<0.001) except placebo group.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Food Hygiene and Safety
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• v.10 no.1
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• pp.41-43
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• 1995

Dry rehydratable film (Petrifilm) method was compared with the standard pate count (SPC) method for estimation of total bacteria in ginseng products. Ginseng products (7 sample) was analyzed for total count by the SPC, and Petrifilm methods, respectively. In the case of ginseng tea, ginseng extract, ginseng extract pill, ginseng powder capsule, and ginseng extract tea, they showed non-significant values at the 1% level. However, the values of ginseng powder and tablet showed significant at the 1% level. These results generally indicate the suitability of the dry rehydratable film methods as alternatives to the SPC method for estimating of total bacteria in ginseng product samples except to ginseng powder and ginseng tablet.

• Agribusiness and Information Management
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• v.7 no.1
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• pp.21-36
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• 2015

This study aims to analyze the differences of ginseng product consumers and segment Korean fresh ginseng and red ginseng root markets based on attributes for the purchase. As a result of analyzing survey data, the red ginseng root consumers had different aspects from fresh ginseng consumers. According to the result of cluster analysis, the fresh ginseng consumers were subdivided into three segments (safety-oriented consumption cluster, label centered consumption cluster, and high involvement consumption cluster), while the red ginseng root consumers were subdivided into four segments (convenience-oriented consumption cluster, high involvement consumption cluster, raw material's safety-oriented cluster, and raw material's information importance cluster). ANOVA and Crosstab were conducted to investigate characteristics of each cluster.