• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.203-207
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• 1996

One kind of fungus was isolated and identified from comtaminated red-ginseng in order to give fundermental data for improving hygienic quality of ginseng product. The isolated strain was identified as Aspergillus sp. Hyphae of the strain had septum structrue. The strain showed vesicle and sterigmata structure which were typical characteristics of Aspergillus species. The growth of the strain was slightly inhibited by sodium benzoate and potassium sorbate at a concentration of 0.05%. The strain showed no growth at 4.0% potassium sorbate. The isolated stain Aspergillus sp. showed no significant degradation in the presence of red-ginseng saponins.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.805-808
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• 2008

Ginsenosides are responsible for the pharmacological and biological activities of ginseng. In this study, ginsenoside Rh1 and compound K were isolated and purified from fermented ginseng substrate and their anti-allergic effects were assessed in compound 48/80-induced anaphylactic shock model. The fermented ginseng substrate was extracted by methanol and ginsenoside Rh1 and compound K were efficiently purified by preparative high performance liquid chromatography (prep HPLC). Their quality and quantity were analyzed by liquid chromatography-mass spectrometer (LC-MS) and HPLC. Ginsenoside Rh1 showed better anti-allergic effects than compound K in compound 48/80-induced anaphylactic shock model. This study suggested that fermented ginseng extracts with enriched Rh1 may be utilized as a potential biomaterial of functional food for the alleviation of allergic symptoms.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.272-277
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• 1994

The microbial populations of exportable and domestic white ginseng powders, which have been problems in quality control, were higher than the legally-permissive level of microorganisms as $5{\times}10^{4}$/g in total bacteria and as negative coliforms. Various microorganisms contaminated in the sample were effectively decontaminated by gamma irradiation at below 10 kGy as well as ethylene oxide (EO) fumigation. The radiosens.tivity of microorganisms was the highest in coliforms, followed by molds and aerobic bacteria ($D_{10}$: 1.25 kGy). The good microbiological quality could be retained in white ginseng powders for more than 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidities if products are prepared with a lower moisture content below 10% and treated by gamma irradiation at 5 to 10 kGy in an airtight packaging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.229-234
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• 2011

This study investigated quality characteristics of 4 year-old ginseng by enzymatic hydrolysis conditions to increase utilization. Ginseng was ground after steaming and was each treated with hydrolase A, B, C and D. When quality characteristics by the enzymes were examined, no significant difference was observed with pH of 5.5~5.6 and the sugar content of 4.0~4.33. The crude saponin content was the highest in ginseng treated with D, followed by B, C and A. The crude saponin, the reducing sugar and the total sugar contents increased until 0.3% (w/w) concentration in enzyme D with no significant difference by its concentration. Although active ingredients increased with time passage of hydrolysis, no significant change was found after three hours and the crude saponin content was the highest when ginseng was treated at $60^{\circ}C$. From these results, optimum conditions for 4 year-old ginseng were $60^{\circ}C$ for 3 hours with 0.3% (w/w) enzyme D, and under these conditions the reducing sugar, the total sugar and the crude saponin contents recorded 18.11, 36.21 and 4.23 mg/g, respectively. Therefore, enzymatic hydrolysis was found to be effective in increasing active ingredients of 4 year-old ginseng with various usages expected.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.37-43
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• 2004

The "Ginseng Pork" produced by feeding ginseng by-products can be a compatible product in the sense of increasing pork consumption and developing functional food in the international pork market. This experiment was conducted to produce "Ginseng Pork" with emphasis on growth performance and meat quality. Experiments were conducted in which 30 Landrace heads were fed with bark of ginseng root(BGR) or heating extracts ginseng leaves and stem(HEG). WB-shear force was not different among the treatment groups until 15 days of ageing, but pork fed with the 6% BGR showed a higher shear force at 20 day of storage at 4$^{\circ}C$. Cooking loss showed lower value for the 9% BGR group compared with the control group. At 15 day, the 3% and 9% BGR groups showed lower cooking losses than control. Pork groups fed HEG showed a significantly(p<0.05) lower TBARS values after 5 days of storage. As for VBN analysis, the feeding groups of 9% BGR and 5.5% HEG had significantly lower values at 5 and 20 days when compared to the other treatment groups. It might be concluded that the accumulation of ginseng saponin in the pork resulted in retarding the ageing and inhibiting the oxidation.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.235-241
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• 2003

Yogurt base was prepared from whole and skin milk added with $0.5{\sim}2.0%\;(w/v)$ of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at $37^{\circ}C$ for $24{\sim}30\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at $5^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.20-26
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• 2007

The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

• Journal of Ginseng Research
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• v.44 no.5
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• pp.747-755
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• 2020

Background: Ginsenosides accumulation responses to temperature are critical to quality formation in cold-dependent American ginseng. However, the studies on cold requirement mechanism relevant to ginsenosides have been limited in this species. Methods: Two experiments were carried out: one was a multivariate linear regression analysis between the ginsenosides accumulation and the environmental conditions of American ginseng from different sites of China and the other was a synchronous determination of ginsenosides accumulation, overall DNA methylation, and relative gene expression in different tissues during different developmental stages of American ginseng after experiencing different cold exposure duration treatments. Results: Results showed that the variation of the contents as well as the yields of total and individual ginsenosides Rg1, Re, and Rb1 in the roots were closely associated with environmental temperature conditions which implied that the cold environment plays a decisive role in the ginsenoside accumulation of American ginseng. Further results showed that there is a cyclically reversible dynamism between methylation and demethylation of DNA in the perennial American ginseng in response to temperature seasonality. And sufficient cold exposure duration in winter caused sufficient DNA demethylation in tender leaves in early spring and then accompanied the high expression of flowering gene PqFT in flowering stages and ginsenosides biosynthesis gene PqDDS in green berry stages successively, and finally, maximum ginsenosides accumulation occurred in the roots of American ginseng. Conclusion: We, therefore, hypothesized that cold-induced DNA methylation changes might regulate relative gene expression involving both plant development and plant secondary metabolites in such cold-dependent perennial plant species.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.307-315
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• 2017

Background: Red-skin root disease has seriously decreased the quality and production of Panax ginseng (ginseng). Methods: To explore the disease's origin, comparative analysis was performed in different parts of the plant, particularly the epidermis, cortex, and/or fibrous roots of 5-yr-old healthy and diseased red-skin ginseng. The inorganic element composition, phenolic compound concentration, reactive oxidation system, antioxidant concentrations such as ascorbate and glutathione, activities of enzymes related to phenolic metabolism and oxidation, and antioxidative system particularly the ascorbate-glutathione cycle were examined using conventional methods. Results: Aluminum (Al), iron (Fe), magnesium, and phosphorus were increased, whereas manganese was unchanged and calcium was decreased in the epidermis and fibrous root of red-skin ginseng, which also contained higher levels of phenolic compounds, higher activities of the phenolic compound-synthesizing enzyme phenylalanine ammonia-lyase and the phenolic compound oxidation-related enzymes guaiacol peroxidase and polyphenoloxidase. As the substrate of guaiacol peroxidase, higher levels of $H_2O_2$ and correspondingly higher activities of superoxide dismutase and catalase were found in red-skin ginseng. Increased levels of ascorbate and glutathione; increased activities of $\text\tiny L$-galactose 1-dehydrogenase, ascorbate peroxidase, ascorbic acid oxidase, and glutathione reductase; and lower activities of dehydroascorbate reductase, monodehydroascorbate reductase, and glutathione peroxidase were found in red-skin ginseng. Glutathione-S-transferase activity remained constant. Conclusion: Hence, higher element accumulation, particularly Al and Fe, activated multiple enzymes related to accumulation of phenolic compounds and their oxidation. This might contribute to red-skin symptoms in ginseng. It is proposed that antioxidant and antioxidative enzymes, especially those involved in ascorbate-glutathione cycles, are activated to protect against phenolic compound oxidation.

• Journal of Ginseng Research
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• v.44 no.1
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• pp.161-167
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• 2020

Background: The ascomycete fungi Cylindrocarpon destructans (Cd) and Fusarium solani (Fs) cause ginseng root rot and significantly reduce the quality and yield of ginseng. Cd produces the secondary metabolite radicicol, which targets the molecular chaperone Hsp90. Fs is resistant to radicicol, whereas other fungal genera associated with ginseng disease are sensitive to it. Radicicol resistance mechanisms have not yet been elucidated. Methods: Transcriptome analyses of Fs and Cd mycelia treated with or without radicicol were conducted using RNA-seq. All of the differentially expressed genes (DEGs) were functionally annotated using the Fusarium graminearum transcript database. In addition, deletions of two transporter genes identified by RNA-seq were created to confirm their contributions to radicicol resistance. Results: Treatment with radicicol resulted in upregulation of chitin synthase and cell wall integrity genes in Fs and upregulation of nicotinamide adenine dinucleotide dehydrogenase and sugar transporter genes in Cd. Genes encoding an ATP-binding cassette transporter, an aflatoxin efflux pump, ammonium permease 1 (mep1), and nitrilase were differentially expressed in both Fs and Cd. Among these four genes, only the ABC transporter was upregulated in both Fs and Cd. The aflatoxin efflux pump and mep1 were upregulated in Cd, but downregulated in Fs, whereas nitrilase was downregulated in both Fs and Cd. Conclusion: The transcriptome analyses suggested radicicol resistance pathways, and deletions of the transporter genes indicated that they contribute to radicicol resistance.