• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.2
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• pp.12-19
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• 2023

This study conducted an experiment with EC 1.0ms/cm ratio and excellent soil conditions for germination in ICT-based ginseng process cultivation. The first growth survey was conducted before transplantation of ginseng 1-year roots grown by seeding ginseng in the process cultivation, conventional cultivation and a second growth comparison survey was conducted after 3 months of growth. In the results, it was confirmed that ginseng grown in the process cultivation grew more than in the field. As a result of comparing the contents of 11 ginsenosides of 1-year and 2-year-old ginsenosides in the process cultivation and conventional cultivation ginseng, it was confirmed that the content of the process cultivation ginseng was higher than that of practice cultivation ginseng. In conclusion, conventional cultivation ginseng grows due to various factors under the natural cultivation environment, but process cultivation can secure the growth stability of ginseng by allowing stable soil and environmental control, so continuous research is needed in the future.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.382-390
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• 2020

This study was carried out to evaluate the antimicrobial effect of red ginseng (Panax ginseng C.A. Meyer) against several foodborne pathogens including Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus niger. The antimicrobial effect was determined by agar diffusion method using red ginseng extract, crude saponin and non-water-soluble fractions. Red ginseng extract showed antimicrobial effect against S. aureus, but not C. albicans or A. niger. The extract showed anti-bacterial activity at concentration above 30% against S. aureus, which cause both food poisoning and atophic dermatitis. Crude saponin showed antibacterial activity above 7.5% against the bacterium. However, the ginsenosides purified from crude saponin showed no antimicrobial activities at 100-200 ㎍/mL. To investigate the mode of growth inhibition, red ginseng extract and crude saponin were added to 0.85% NaCl solution containing S. aureus and then incubated at 35℃ for 12 h. The results showed that viable cells were rapidly reduced in above 10% concentration of red ginseng extract and above 2% of crude saponin, respectively. However, the crude saponin and red ginseng extract did not inhibit the bacterial cells completely at those same concentrations. On the other hand, whereas all non-water-soluble fractions showed inhibition zones above 10 mm against S. aureus, they showed no inhibition effects against E. coli, C. albicans or A. niger. The methanol fraction-1 (MF-1) showed the highest antibacterial activity against S. aureus, and the MIC (minimal inhibitory concentration) was 0.625 mg/mL. These results suggest that red ginseng extract, crude saponin and non-water-soluble fractions show selective antibacterial activity against S. aureus, and non-water-soluble fractions might be used as natural antibacterial agents.

• Korean Journal of Medicinal Crop Science
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• v.22 no.3
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• pp.210-216
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• 2014

The average and maximum temperature were $29.5^{\circ}C$ and $33.2^{\circ}C$ at 2:00 p.m. respectively, in the plastic-film house covered with shade net, and both of temperature were lower $0.6^{\circ}C$ and $1.3^{\circ}C$ than those of conventional shade. Light transmittance was 14% in the plastic-film house, while 9.9% in conventional shade during growing season from May to October. Withering time of aboveground part was on October 3rd in conventional shade with 60% of withering leaf, while it was on November 10th with 3.7% of withering leaf in the plastic-film house, about 40 days longer survival. The main disease incidence were 15% of anthracnose, 17% of leaf spot, 5% of phytophthora blight and 3% of gray mold in the conventional shade, while 0 ~ 0.1% disease incidence and 95% of emergence rate in the plastic-film house. The growth in the aboveground and underground part of ginseng was totally better, particularly characteristics affecting yield such as root length, main root length and diameter in the plastic-film house. The fresh weight was increased by 128% compared to the conventional shade and harvested roots per $3.3m^2$ were 36 roots in the conventional shade and 58 roots in the plastic-film house and futhermore yield per $3.3m^2$ was increased by 216% compared to the conventional shade. As covering materials, the rice straw in the plastic-film house was excellent. The ginsenoside contents affecting the quality of ginseng were higher in the plastic-film house indicating 0.333% of Rg1, 0.672% of Rb1, 0.730% of Rc and rate of red rusty root was less than 4.0 ~ 6.1%. Above the results, the quality of ginseng grown in the plastic-film house covered with shade net was improved than that of the conventional shade.

• Food Science and Preservation
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• v.23 no.3
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• pp.319-325
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• 2016

This study was designed to develop a manufacturing process for ginseng concentrate with reduced unpleasant aroma and bitter taste. Two types of ginseng, white and red, were extracted under six different conditions (the 1st to the 6th step) of temperature ($65{\sim}95^{\circ}C$) and ethanol concentration (0~70%). Six extracts of each ginseng were evaluated by a sensory test, and assayed for crude saponin, ginsenosides, and acidic polysaccharides. The content of crude saponin in the extracts decreased with extraction time. There was no significant difference in the crude saponin content between white and red ginseng extracts. The yield of red ginseng extract was higher (45%) than that of white ginseng. No significant difference was observed in the acidic polysaccharide content between red and white ginseng extracts. $Rg_3$, a specific ginsenoside in red ginseng, was detected in the 1st to 6th extracts of red ginseng. Bitterness, astringency, and sourness of ginseng extracts decreased as the extraction steps proceeded. The composite of the 1st, 2nd, and 6th step extracts decreased bitterness and astringency, and the highest overall acceptance. Compared with commercial beverages, the composition of the three extracts is the desirable method to decrease the bitter and astringent tastes, and the overall unpleasant flavor of ginseng.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.1034-1041
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• 2010

The oriental medicine Jangwonhwan, which is a boiled extract of 12 medicinal herbs/mushroom, has been prescribed for patients with cognitive dysfunction and it is originally from the Korean medical text, DonguiBogam(amnesia chapter). Recently, a modified recipe of Jangwonhwan (LMK02-Jangwonhwan) consisting of seven medicinal plants/mushroom, was shown to reduce ${\beta}$-amyloid deposition in the brain of Tg-APPswe/PS1dE9 mouse model of Alzheimer disease. The toxicity of LMK02 was investigated in SD rats by oral repeated adminstration for 4 weeks and we tried to determine test does for 13 weeks repeated study. Quality control of tablet form of LMK02 was established by estimating indicative components, Ginsenoside Rg3 of Red Ginseng and Decursin of Angelicagigas Nakai. The toxicity of LMK02 was investigated in 6 weeks old specific pathogen free (SPF) Sprageu-Dawley rats by oral administration. Each test group were consist of 5 male and 5 female and they received doses of 500, 1,000 and 2,000 mg/kg/day of test substance for 4 weeks. The clinical signs, death rate, body weight, food consumption, ophthalmic examination, urinalysis, hematological and serum biochemistry, organ weight and pathological changes were examined and compared with those of control group. Urinalysis : We observed increase of PRO(p<0.01), SG(p<0.01) in female rats of 1,000 mg/kg/day and 2,000 mg/kg/day(p<0.01). Also, we observed increase of pH and KET in female rats of 1,000 mg/kg/day(p<0.05) and of 2,000 mg/kg/day(p<0.01). WBC in female rats in 1,000 mg/kg/day and 2,000 mg/kg/day were on increase. Hematological test : We observed increase of MCV in male rats of 250 mg/kg/day. (p<0.05) Serum biochemistry test : We found increase of CHO in female rats of 2,000 mg/kg/day(p<0.05). During the experimental period, there were no animals dead or moribund. There were no treatment related changes of general symptom, food and water consumption, organ weight and autopsy According to the results of 4-week repeated dose range finding study, the highest dose was established as 1000 mg/kg for 13-week repeated dose toxicity study and we determined to put 2 more groups by common ratio two.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.484-491
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• 2005

Quantitative microbial risk assessment (QMRA) analyzes potential hazard of microorganisms on public health and offers structured approach to assess risks associated with microorganisms in foods. This paper addresses specific risk management questions associated with Staphylococcus aureus in kimbab and improvement and dissemination of QMRA methodology, QMRA model was developed by constructing four nodes from retail to table pathway. Predictive microbial growth model and survey data were combined with probabilistic modeling to simulate levels of S. aureus in kimbab at time of consumption, Due to lack of dose-response models, final level of S. aureus in kimbeb was used as proxy for potential hazard level, based on which possibility of contamination over this level and consumption level of S. aureus through kimbab were estimated as 30.7% and 3.67 log cfu/g, respectively. Regression sensitivity results showed time-temperature during storage at selling was the most significant factor. These results suggested temperature control under $10^{\circ}C$ was critical control point for kimbab production to prevent growth of S. aureus and showed QMRA was useful for evaluation of factors influencing potential risk and could be applied directly to risk management.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.9
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• pp.3994-4000
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• 2011

The principal objective of this study was to evaluate the quality characteristics of black ginseng mook prepared with different 5 levels(0, 1, 2, 3, and 4%) of black ginseng extract. We conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and a sensory evaluation analysis of black ginseng mook. The more black ginseng extract was increased, the sugar contents of black ginseng mook were significantly increased. We noted that the luminance and Hunter's b values of black ginseng mook samples were decreased the more black ginseng extract was increased, but in Hunter's a values was reverse. With regard to the mechanical properties of the black ginseng mook samples, the more black ginseng extract was increased, the score of hardness, gumminess and chewiness were significantly decreased, but adhesiveness was increased. In color, taste, flavor and overall quality, the score of 3% black ginseng mook was significantly higher than those of the all.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.458-463
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• 2009

In this study, white ginseng water extract (WGWE) solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total white ginseng extracts was 8.32 mg/10 ml which was extracted at $75^{\circ}C$ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest content of $Rb_2$ and Re was 0.89 mg/10 ml, 0.82 mg/10 ml at $75^{\circ}C$ for 18 hours which decreased according to the increased extracted temperature and time. The highest content of $Rg_3$ was 1.67 mg/10 ml at $95^{\circ}C$ for 24 hours which decreased according to the increased time. The turbidity, sweetness and reducing sugar content were increased according to the increased extracted time at $75^{\circ}C$, $85^{\circ}C$, $95^{\circ}C$, but pH were decreased according to the increased extracted time. Therefore, the most appropriate white ginseng extracting method have to extracted the proper temperature for saponin content at first time in combination with raise the temperature for taste at second time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1315-1321
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• 2006

This study was conducted to investigate antioxidant activity and functional component analysis in different sections of Korean mountain ginseng (seed, leaf, stem and root). The major free amino acids were arginine, proline, $\gamma-amino-n-butyric$ acid, alanine and aspartic acid, and proline showed the highest content 22.98 mg/g in 80% MeOH extract of seed. Contents of $\gamma-amino-n-butyric$ acid and alanine were the highest in 80% MeOH extract of leaf, with 26.04 mg/g and 13.07 mg/g. Aspartic acid showed the highest content 23.42 mg/g in 80% MeOH extract of leaf. The major fatty acids were identified as palmitic acid, oleic acid and linoleic acid by GC. Content of total phenolic compounds were 737 mg% in 80% EtOH extract of seed, and 560 mg% in 80% MeOH extract of seed. The highest contents of ferulic acid and salicylic acid were $875{\mu}g/g\;and\;78{\mu}g/g$ in 80% MeOH extract of leaf, and $\rho-coumaric$ acid was $181{\mu}g/g$ in 80% MeOH extract of stem, respectively. The highest contents of ginsenoside-Rg1, Re, Rd and Rc were $14.5{\mu}g/g,\;48.78{\mu}g/g,\;27.57{\mu}g/g\;and\;4.87{\mu}g/g$ in 80% MeOH extract of leaf, respectively. Antioxidant activities by DPPH were 83.82% in water extract of leaf, 89.74% in 80% EtOH extract of leaf and 88.37% in 80% MeOH extract of leaf, and 92.81% in BHA (200 ppm). These results suggest that Korean mountain ginseng is very important as functional food material.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.418-425
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• 2006

This study was conducted to evaluate extraction properties of crude saponin and ginsenosides, and their effects on sensory properties of emulsified pork sausage. Non-dried ginseng root was boiled in 0 (e.g., 100% distilled water), 20, 40, 60, 80 or 100% ethanol, and powdered by a freezing dry method. Weight of dried powder for the 0% ethanol extraction was 20% of initial non-dried ginseng weight, while $20{\sim}80%$ and 100% ethanol extractions resulted in approximately 15 and 10% of their initial weights, respectively. On the other hand, crude saponin content in the dried powder was linearly increased for a higher ethanol content where 100% ethanol extraction resulted in 123.52 mg/g. LC/MS analysis of crude saponin for quantifying ginsenosides showed that Rb1, Rb2 and Rc were significantly (p<0.05) higher levels for both 80 and 100% ethanol extractions. In the case of Rg1 ginsenoside, 60, 80 and 100% ethanol extractions resulted in significantly (p<0.05) higher levels. Emulsified pork sausages containing 0, 1 or 2% ginseng extracts were smoked or non-smoked and their sensory characteristics and preference were evaluated. Smoking process significantly (p<0.05) decreased juiciness and tenderness, but the treatment significantly (p<0.05) improved flavor and consumer preference. It was particularly noticed that a 2% addition of ginseng extract prevented the adverse effects of smoking process on juiciness and tenderness while the 2% addition significantly (p<0.05) improved consumer preference. The current results implied that addition of ginseng extract in emulsified pork sausage could improve sensory quality.