• Korean Journal of Medicinal Crop Science
• /
• v.28 no.6
• /
• pp.445-454
• /
• 2020

Background: Culturing wild ginseng adventitious root using plant factory technology provides genetic safety and high productivity. This production technology is drawing attention in the fields of functional raw materials and product development. The cultivation method using elicitors is key technology for controlling biomass and increasing secondary metabolites. Methods and Results: Elicitor treatments using methyl jasmonate, pyruvic acid, squalene, β-sistosterol were performed to amplify total ginsenosides (Rb1, Rc, Rb2, Rb3, and Rd) of cultured wild ginseng adventitious root. Thereafter, fermentation and steaming processes were performed to convert total ginsenosides into minor molecular ginsenosides (Rg3, Rk1, and Rg5). The result indicated that methyl jasmonate minimizes the reduction in fresh weight of cultured wild ginseng adventitious root and maximizes total ginsenosides (sum of Rb1, Rc, Rb2, Rb3, and Rd). Ginsenoside conversion results showed a maximum degree of conversion of 131 mg/g. Conclusions: In this study, we demonstrated that the optimal elicitor treatment method increased the content of total ginsenosides, while the steaming and fermentation processing method increased the content of minor ginsenosides.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.2
• /
• pp.240-248
• /
• 2014

In this study, we analyzed 24 pieces ($4{\times}3{\times}2$) of pork jerky produced using raw meat and we then randomly assigned the hind leg meat to a treatment group. In addition, the effects of storage according to aerobic plate counts and sensory evaluation on pork jerky were examined. Form the results, We found that volatile basic nitrogen (VBN) content and aerobic plate counts of pork jerky gradually increased with increased storage time, ; moreover, there was a significant difference between the treatment groups and the control group (p<0.01). However, the counts did not increase as significantly in the ginseng powder group (B), as compared to the ginger powder group (A) (p<0.05). The sensory evaluation of pork jerky peaked during the second week of storage in all treatment groups, after which these characteristics gradually decreased (p<0.05). In addition, these characteristics were generally higher in the control group, compared to the treatment groups. When comparing the ginseng powder addition group (B) and ginger powder-addition group (A), only color was significantly higher in the ginger powder group. Based on this study as well as previous studies, storage of pork jerky significantly affects the sensory evaluation of raw pork. Ginger powder may have a more beneficial effect than other treatments on the sensory evaluation. Additionally, in all treatment groups, sensory characteristics were significantly higher in the ginger treated groups than in those of the ginseng-treated groups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.261-268
• /
• 2008

To utilize Cheonggukjang as a raw material of diverse foods, the quality characteristics of Cheonggukjang and its processed food were compared. Cheonggukjang (CGJ), red ginseng Cheonggukjang (RCJ), and red ginseng Cheonggukjang hydrolysate (RCH) were powdered, and their quality and functional characteristics were examined. The result showed that in regard to general components, carbohydrate content of RCJ was higher than other samples while crude protein content was lower. Free amino acid content of RCH was 2,157.16 mg%, which was approximately 2 times higher than CGJ, and the content of essential amino acid was 812.18 mg%, which was the highest. The result of SDS-electrophoresis pattern showed that CGJ and RCJ showed a molecular weight smaller than 33 kDa, and RCH showed a smaller than 17 kDa low molecular weight, confirming the hydrolysis to small molecular weight. Among the samples, free radical scavenging activity, superoxide radical scavenging activity, and ACE inhibitory activity did not show a significant difference; nonetheless, RCH showed the highest activity while CGJ showed the highest fibrinolytic activity of 111.38 unit. In addition, in sensory evaluation, the peculiar bitter taste of red ginseng could be detected while the overall acceptability was improved. Based on the above results, in comparison with CGJ, as for RCJ and RCH, their function was strengthened and unpleasant odor was reduced, and thus it is anticipated that they could be used as a raw material of diverse foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.1
• /
• pp.72-75
• /
• 2008

Quality properties of red ginseng prepared with different cultivation years of fresh ginseng produced in Punggi region were investigated. Fresh ginseng cultivated for 4, 5, or 6 years was steamed for 3.5 hr and dried for 24 hr at $60{\sim}65^{\circ}C$ and subsequently for $3{\sim}4$ days at $40^{\circ}C$ under commercial conditions. Compared to 6 years-old roots, the five years-old roots showed similar or some lower quality properties in terms of color, appearance, diameter, and inside quality, but higher ones in length and yield of prepared red ginseng. In particular, the levels of ginsenoside $Rg_3$ and $Rh_2$, which are known as specific components in red ginseng, were the highest in 5 years-old roots. The result shows that fresh ginseng of 5 years-old roots produced in Punggi region can be utilized as a raw material for the manufacture of high-quality red ginseng.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.5
• /
• pp.587-593
• /
• 2009

This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and $^{\circ}Brix$ of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.

• Natural Product Sciences
• /
• v.10 no.3
• /
• pp.134-139
• /
• 2004

In this study, an immunoactivity of panaxtriol ginsenosides Re and Rg1 against infection due to Candida albicans was investigated. The ginsenosides were extracted from Red Ginseng with 85% ethanol and heat-treatment and were analyzed by HPLC on water-acetonitrile as a mobile phase. The HPLC analysis revealed that the extract contained ginsenosides Re and Rg1, which were eluted as a combined peak. By agar diffusion susceptibility, the mixture of Re and Rg1 had no growth-inhibitory activity on C. albicans yeast cells. However, in animal tests BALB/c mice given the mixture of Re and Rg1 intraperitoneally (Lp.) before intravenous (Lv.) infection with live C. albicans yeast cells had longer mean survival times (MST) than MST of control mice groups that received only buffer solution instead of Re and Rg1. In experiments 60% of the ginsenosides-treated mice survived the entire duration of the 50-day observation. The Re and Rg1 mixture induced production of nitric oxide when interacted with RAW 264.7 macrophage cell line. In addition, the mixture caused morphological change of the macrophages. These data indicate that immunostimulation by the Re and Rg1 may be responsible for the protection of mice against disseminated candidiasis.

• Preventive Nutrition and Food Science
• /
• v.19 no.1
• /
• pp.10-18
• /
• 2014

In this study, Woongjin fermented red ginseng extract (WFRG) was evaluated for its potential ability to act as an adjuvant for the immune response of mice. For the in vitro study, macrophages were treated with serial concentrations ($1{\mu}g/mL$, $10{\mu}g/mL$, and $100{\mu}g/mL$) of WFRG. For in vivo studies, mice were administered different concentrations (10 mg/kg/day, 100 mg/kg/day, and 200 mg/kg/day) of WFRG orally for 21 days. In vitro, the production of nitric oxide and TNF-${\alpha}$ by RAW 264.7 cells increased in a dose-dependent manner. In vivo, WFRG enhanced the proliferation of splenocytes induced by two mitogens (i.e., concanavalin A and lipopolysaccharide [LPS]) and increased LPS-induced production of TNF-${\alpha}$ and IL-6, but not IL-$1{\beta}$. In conclusion, WFRG has the potential to modulate immune function and should be further investigated as an immunostimulatory agent.

• Journal of Ginseng Research
• /
• v.38 no.3
• /
• pp.208-214
• /
• 2014

Background: In previous work, we reported that Korean Red Ginseng saponin fraction (RGSF) showed anti-inflammatory activities in vitro and in vivo. Methods: The present study investigated the radioprotective properties of RGSF by examining its effects on ionizing radiation (IR)-enhanced and lipopolysaccharide (LPS)-mediated inflammatory responses in murine macrophage cells. Results: RGSF induced strong downregulation of IR-enhanced and LPS-induced proinflammatory responses such as nitric oxide (NO) production (Inhibitory Concentration $50(IC_{50})=5.1{\pm}0.8{\mu}M$) and interleukin-$1{\beta}$ levels. RGSF was found to exert its radioprotective effects by inhibition of a signaling cascade that activated checkpoint kinase 2enuclear factor-${\kappa}B$. In addition, RGSF strongly inhibited IR-enhanced LPS-induced expression of hemoxyganase-1, implying that the latter may be a potential target of RGSF. Conclusion: Taken together, our data suggest that RGSF can be considered and developed for use as an effective radioprotective agent with minimal adverse effects.

• Journal of Ginseng Research
• /
• v.35 no.2
• /
• pp.200-208
• /
• 2011

Ginsenoside (G) $Rp_1$ is a ginseng saponin derivative with anti-cancer and anti-inflammatory activities. In this study, we examined the mechanism by which G-$Rp_1$ inhibits inflammatory responses of cells. We did this using a strategy in which DNA constructs containing cyclooxygenase (COX)-2 and inducible nitric oxide synthase (iNOS) promoters were transfected into HEK293 cells. G-$Rp_1$ strongly inhibited the promoter activities of COX-2 and iNOS; it also inhibited lipopolysaccharide induced upregulation of COX-2 and iNOS mRNA levels in RAW264.7 cells. In HEK293 cells G-$Rp_1$ did not suppress TANK binding kinase 1-, Toll-interleukin-1 receptor-domain-containing adapter-inducing interferon-${\beta}$ (TRIF)-, TRIF-related adaptor molecule (TRAM)-, or activation of interferon regulatory factor (IRF)-3 and nuclear factor (NF)-${\kappa}$B by the myeloid differentiation primary response gene (MyD88)-induced. However, G-$Rp_1$ strongly suppressed NF-${\kappa}$B activation induced by I${\kappa}$B kinase (IKK)${\beta}$ in HEK293 cells. Consistent with these results, G-$Rp_1$ substantially inhibited IKK${\beta}$-induced phosphorylation of $I{\kappa}B{\alpha}$ and p65. These results suggest that G-$Rp_1$ is a novel anti-inflammatory ginsenoside analog that can be used to treat IKK${\beta}$/NF-${\kappa}$B-mediated inflammatory diseases.

• Journal of Marine Bioscience and Biotechnology
• /
• v.14 no.2
• /
• pp.61-68
• /
• 2022

This study aimed to investigate the hepatoprotective activities of the sea cucumber products, including extracts and hydrolysates, in vitro and in vivo. Dried sea cucumber, produced on the western coast of Korea, was boiled in water or 70% ethanol at 85℃ or 100℃ for 18 or 24 h, respectively, to extract bioactive compounds. The enzymatic hydrolysates were prepared by reacting the dried sea cucumber with pepsin or neutral protease (PNL) under optimal enzyme conditions. The anti-inflammatory effect of the samples was investigated using RAW 264.7 cells treated with lipopolysaccharide (LPS). The amount of nitric oxide (NO) was produced from the cells treated with LPS and each sample was compared. Therefore, the pepsin hydrolysate treatment decreased NO production compared to LPS sole treatment. Furthermore, the effects of the samples on cell injury in the hepatic cell line and bisphenolA-induced hepatic injury mouse model were investigated. The water extracts and the pepsin hydrolysates of sea cucumber significantly inhibited cell injury generated in the hepatocytes without cytotoxicity (p < 0.05), whereas the ethanol extracts were cytotoxic. However, these results indicate that the extracts and the enzymatic hydrolysates derived from sea cucumber can be used as beneficial materials for inhibiting liver damage.