• The Journal of Korean Obstetrics and Gynecology
• /
• v.19 no.2
• /
• pp.49-61
• /
• 2006

Purpose : This study was undertaken to evaluate the effects of the different administration duration of Ginseng Radix Alba extract solution on the spermatogenic abilities. Methods : We used the 2-month-old mice and administered Ginseng Radix Alba extract solution 0.3mg/g/day for 30, 60, 90 and 120 days. The control group was administered the normal saline in the same way. We examined the number of total, motile and normal sperm from the cauda epididymis, the activities of sperm hyaluronidase. Also we observed changes of isolated testis before and after administration of Ginseng Radix Alba extract solutions in the mice. And we compared to the testicular tissue especially seminiferous tubules between control and treated group by histochemical methods. Results : The significant differences were observed in the concentration of total sperm and normality of spermatozoa of the Ginseng Radix Alba extract solution administered groups compared to the control group in 60, 90 and 120days groups. The significant differences were observed the motility of the Ginseng Radix Alba extract solution administered groups compared to the control group in 90 days group respectively. In the histological analysis of the testicular tissues, the enlargement of testicular lobe diameter and apparent vasculogenesis between testicular lobes were observed in the Ginseng Radix Alba extract solution administered groups compared to the control group, respectively. but the activity of hyaluronidase was not significantly increased in the Ginseng Radix Alba extract solution administered groups Conclusion : This study shows that Ginseng Radix Alba has the beneficial effect on the concentration, morphology and motility of sperm especially in 90 days administration group. We can suggest that Ginseng Radix Alba extract solution be useful for the treatment of male sexual dysfunctions and infertility.

• Journal of Ginseng Research
• /
• v.9 no.1
• /
• pp.72-85
• /
• 1985

Attempts were made to see if feeding of ginseng ethanol extract could affect proper- ties of rat brain lactate dehydrogenase such as specific activity, heat stability, Km for substrate, inactivation by 3-bromopyruvate and trypsin, and immune response. The following results were obtained. Specific activity of LDH was observed to reach maximum in 5 month after birth and then decrease steadily. However, that of LDH from rat fed with ginseng ethanol extract was found in rat fed with ginseng ethanol extract. 3-bromopyruvate was shown to inactivate LDH-5 from old rat fed. Inactivation of LDH-5 by trypsin was remarkable in old rat fed. Km value for pyruvate in old rat fed was remarkably decreased. Cumulative results suggest that ginseng ethanol extract could affect conformational change of LDH responsible for altered properties through unknown mechanism.

• Journal of Ginseng Research
• /
• v.4 no.1
• /
• pp.72-87
• /
• 1980

Red ginseng tails were extracted with ethanol solutions over a range of concentrations and temperature conditions. Investigations were carried out to study the effects of treatments on yields, soluble solids, saponin and precipitate occured in red ginseng extract beverage during storage. It was found that: (1) Higher concentration of ethanol at low temperature resulted in less yield of crude extract (2) The amount of precipitate in the non-purified extract beverage were less with decrease in ethanol concentration used (3) The treatment for purification of extracts and storage of purified extract at 37$^{\circ}C$ for 6 months had no effect on HPLC chromatogram pattern of saponins (4) The amount of purified extract decreased by purification treatment and more decrease was found as the temperature and concentration of ethanol increased. For Preparation of red ginseng extract beverage, the treatment of extracts with ethanol at low temperature was found to be more effective to minimize precipitation in tile beverage.

• Journal of Ginseng Research
• /
• v.35 no.4
• /
• pp.421-428
• /
• 2011

This study evaluated cholineresterase inhibitory activity of Korean white ginseng extract (WGE), red ginseng extract (RGE), and black ginseng extract (BGE) and the cholinergic effect on scopolamine (SCOP)-induced amnesic mice. WGE, RGE, and BGE inhibited acetylcholineserase (AChE), as well as butyrylcholineserase (BuChE) in a concentration-dependent manner. BGE presented strong inhibition of AChE with an $IC_{50}$ value of 1.72 mg/mL, followed by WGE (5.89 mg/mL), RGE (6.30 mg/mL), respectively. The inhibitory activity of the three ginseng extracts on BuChE showed similar values among the groups. To better understand the mechanisms of the possible effect of ginseng extract on the cholinergic function, this study assessed the expression of the cholinergic markers of choline acetyltransferase (ChAT) and AChE using western blot and RT-PCR analysis in the brains of amnesic mice. Treatment with ginseng extracts led to inhibition of AChE expression and, the activation of ChAT expression in the hippocampus and the cerebral cortex of amnesic mice as induced by SCOP. The results suggest that ginseng extracts including BGE, appear to modulate the metabolism of acetylchoine (ACh), which would greatly increase synaptic ACh levels and most potently revert SCOP-induced amnesia.

• Journal of Ginseng Research
• /
• v.24 no.1
• /
• pp.23-28
• /
• 2000

To develop a dry alcohol containing red ginseng extract, dry alcohols composed of ethanol, water, dextrin and sodium lauryl sulfate were prepared using spray dryer, and their ethanol contents and encapsulation efficiencies were determined. An optimal dry alcohol containing red ginseng extract was chosen and the feeling for its oral administration was evaluated. Dextrin at dextrin/water weight ratios below 1.6/l and ethanol at ethanol/water weight ratios below 1/1 remarkably Increased both the ethanol contents and encapsulation efficiencies of dry alcohols. However dextrin at dextrin/water weight ratios above 1.6/1 and ethanol at ethanol/water weight ratios above 1/1 slightly decreased the both parameters. It might be due to the low solubility of dextrin in ethanol and limited diffusion coefficient of ethanol to the dextrin shell. furthermore, 0.5% (w/w) sodium lauryl sulfate gave the maximum ethanol content of dry alcohol. The more increased amounts of red ginseng extract were added, the more increased amounts of ginsenoside Rb1 but the more decreased amounts of ethanol were encapsulated in dry alcohols. A dry alcohol containing red ginseng extract was prepared with dextrin/ethanol/water (1/1/1, w/w/w) mixed solution, in which 0.5% (w/w) sodium lauryl sulfate and 20% (w/w) red ginseng extract were dissolved. It contained the ethanol contents of31.17$\pm$ 1.33% (w/w) and ginsenoside Rbl of 243.0$\pm$7.0 $\mu$g/g. It gave the moderate taste of red ginseng extract at Its oral administration with or without water Thus, the dry alcohol containing red ginseng extract can be further developed as a more convenient dosage form for red ginseng extract.

• Food Science and Biotechnology
• /
• v.14 no.4
• /
• pp.509-513
• /
• 2005

The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$. However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$, compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.

• The Korean Journal of Physiology
• /
• v.12 no.1_2
• /
• pp.1-5
• /
• 1978

In an attempt to explore the effect of Ginseng on the permeability of the biological membrane to cations we have investigated the effect of Ginseng-alcohol extract on the transport of $Na^+$ human red blood cell preprations. The $Na^+$ influx was measured in intact red cells using $^{22}Na$ as a tracer and the efflux in reseated red cells using $^{24}Na$ as a tracer. 1. The influx of $Na^+$ was not apparently changed by the Ginseng-alcohol extract of 20mg% in the incubation medium. 2. Similarly, 20mg% Ginseng-alcohol extract in the cellular space did not alter the efflux of $Na^+$ from the cell. However, 50mg% of Ginseng-alcohol extract in the cell resulted in a significant increase in the $Na^+$ efflux and this effect was magnified when the cell was suspended in the medium containing the Ginseng-alcohol extract in a concentration of 20mg %. The results suggest that Ginseng-alcohol extract over 50mg% increase permeability of red blood cell membrane to $Na^+$ by altering the membrane integrity.

• Journal of Ginseng Research
• /
• v.34 no.1
• /
• pp.1-7
• /
• 2010

The quality attributes of coffee treated with different concentrations of white ginseng extract were examined. Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crude saponin contents of untreated roasted coffee beans (control) and those coated with $5^{\circ}$ Brix (WGC-1) and $20^{\circ}$ Brix white ginseng extract (WGC-2) were 8.29%, 8.74%, and 8.93%, respectively. The total ginsenoside contents of WGC-1 and WGC-2 were 0.3 mg/g and 0.6 mg/g, respectively. In the case of major ginsenosides, the contents of ginsenosides $Rg_1,\;Rg_2,\;Rb_1,\;Rb_2,\;Rg_2,\;Rh_1$, and $Rg_3$ increased directly with the concentration of white ginseng extract. Total sugar and acidic polysaccharide contents also increased directly with the concentration of white ginseng extract. The coffee beans coated with ginseng extract scored significantly higher ginseng taste scores than the control (p<0.005) in sensory evaluation. In terms of coffee taste, WGC-2 had significantly lower scores than the commercial coffee bean. In the consumer sensory evaluation, overall preference did not differ significantly among the treatments.

• Korean Journal of Pharmacognosy
• /
• v.23 no.1
• /
• pp.24-28
• /
• 1992

Red ginseng extracts were prepared with various concentrations of ethanol. Extract yields were examined and saponins in the extracts were identified and determined by TLC and HPLC, respectively. Yields of the extracts, $19.7{\sim]50.3%$, were the highest in water extract and showed significant decrease with the increase of ethanol concentration used for extraction. Contrary to the extract yields, saponin yields from red ginseng were conspicuously increased with the increase of ethanol concentration and were $3.47{\sim}5.13%$ of crude saponins and $1.28{\sim}1.93%$ of six major ginsenosides. Saponin contents in the red ginseng extracts were $6.9{\sim}24.2%$, of crude saponin and $2.57{\sim}9.22%$, of six major ginsenosides.

• Journal of the Korean Professional Engineers Association
• /
• v.33 no.1
• /
• pp.106-115
• /
• 2000

The effect of puffing treatments on the sensory qualities improving of Ginseng Extract were investigated in the good products for rejecting soil flavor as Ginseng foreign bad taste, through chemical analysis and actual manufacturing practice, the following results were obtained. Puffing treated<15kg / ㎠psi> ginseng has produced a marked increase in soluble solid, crude saponin yield to the extent of 10% and without soil taste as compared with control Ginseng. Optimum Ginseng ethanol extraction condition were 90$\^{C}$ for 8 hours, which was cheap operating cost and color, apperance, total solid yield of Ginseng extracted products. For 70% ethanol extraction in temperature range of 60∼90$\^{C}$ for 8 hours, the higher temperature resulted higher yields in solids and Ginsenoside Especially, GinsenosideRgl as most effective physiological function component yield was increased in 18% by puffed Ginseng than control Cinseng products. The Hunter's color, L. a and b values of Ginseng extract were 31.09, 21.9 and 49.5 and increase brown and red color value and total Δ Evalue.