• Korean Journal of Oriental Medicine
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• v.13 no.1 s.19
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• pp.77-83
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• 2007

To evaluate constitutional preference and clinical symptoms on the foods, we statistically analyzed the 572 patients' data based on the Sasang Constitutional Information Bank (SCIB) in Korea Institute of Oriental Medicine (KIOM). As a result, these are supposed to constitution-related foods ; crucian, watermelon, barley, ginseng, honey, chicken, deer's horn, beef, cold foods. Among these, crucian, barley, cold foods are fit for Soyangin, ginseng, honey, chicken for Soeumin and deer's horn, watermelon, beef for Taeumin. Whereas pork and sliced raw fish are nothing to do with sasang constitution in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.227-231
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• 1998

To furnish basic data for the utilizatin of camellia(Camellia japonica L.) seeds as a raw material of industrial products, major chemical components of camellia and defatted camellia seeds were investigated. The moisture, crude ash, crude fat and crude protein contents of camellia seeds were 4.06%, 1.83%, 65.75% and 8.44%, respectively. Defatted camellia seeds indicates that it contains 10.31% moisture, 5.28% crude ash and 17.49% crude protein while no crude fat was detected. The curde ginseng saponin, crude saikosaponin and red ginseng saponin contents of camellia seeds were 108.0mg%, 0.4mg% and 40.3mg%, respectively. Total amino acid contents of camellia seeds and defatted camellia seeds were 7,851mg% and 13,002mg%, respectively, and the major amino acids were glutamic acid, arginine, aspartic acid and leucine. The ratio of essential/total amino acid of camellia seeds was 0.29.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.95-106
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• 1976

In order to investigate chemical components and mineral of ginseng cultivated in Korea and to establish an appropriate extraction method, the present work was carried out with Raw ginseng(SC), White ginseng(SB) and Ginseng tail(SA). The results determined could be summarized as follows : 1. Among the proximate components, moisture content of SC, SB and SA were 66.37%, 12.61% and 12.20% respectively. The content of crude ash in SA was the highest value of three kinds of ginseng root: SA 6.04%, SB 3.52% and SC 1.56%. The crude protein of Dried ginseng root(SA and SB) was about 12-14%, which was more than two times compared with that of SC(6.30%) The content of pure protein seemed to be in similar tendency with that of crude protein in three kinds of ginseng root: 2.26% in SC, 5.94% in SB and 5.76% in SA. There was no significant difference in the content of fat among the kinds of ginseng root. $(1.1{\sim}2.5%)$ 2. The highest Ginseng extract was obtained by use of Continuous extractor which is a modified Soxhlet apparatus for 60 hours extraction with 60-80% ethanol. 3. Ginseng and the above-mentioned ginseng extract (Ginseng tail extract: SAE, White Ginseng extract : SBE, Raw Ginseng extract: SCE) were analyzed by volumetric method for the determination of Chlorine and Calcium, by colorimetric method for that of Iron and Phosphorus, by Atomic Absorption Spectrophotometer for that of Zinc, Copper and Manganese. The results were as follows : 1. The content of phosphorus in SA, SB and SC were 1.818%, 1.362%, 0.713% respectively and phosphorus content in three kinds of extract were in low level (SAE: 0.03%, SBE: 0.063%, SCE: 0.036%) 2. In the Calcium content, SA, SB and SC were 0.147%, 0.238%, 0.126% and the Calcium contents of Ginseng extracts were 0.023%, 0.011% and 0.016%. The extraction ratio of Calcium from SA was the highest value (15.6%), while that in the case of SB was 4.6%. 3. The Chlorine content of SA was 0.11%, this was slightly higher than others(SB: 0.07%, SC: 0.09%) and extraction ratio of SA and SB were 36.4%, 67.1% while that of SC was 84.4%. 4. The Iron content of SA, SB and SC were 125ppm, 32.5ppm and 20ppm but extraction ratio was extremely low (SAE: 1.33%, SBE: 0.83%, SCE: 1.08%), 5. The Manganese content of SA, SB and SC were 62.5ppm, 25.0ppm and 5.0ppm respectively but the Manganese content of extract could not determined, Copper content of SA, SB and SC were 15.0ppm, 20.0ppm and those of extract were 7.5ppm, 6.5ppm, 4.5ppm while those of extraction ratio were 50%, 32.5% and 90% respectively, Zinc was abundant in Ginseng compared with other herbs, (SA: 45.5ppm, SB: 27.5ppm and SC: 5.5ppm) and the extracted amount were 4.5ppm, 1.25ppm 1.50ppm respectively.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.367-377
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• 2009

Halitosis is a generally accepted marker of diseases in the oral cavity and of systemic and gastrointestinal disorders. Based on these authors' previous findings (that (1) there is a close association between H. pylori infection and halitosis; (2) Korea red ginseng may suppress the colonization of H. pylori, fight H. pylori-induced cytotoxicity, and impose significant anti-inflammatory actions in patients with chronic gastritis; and (3) H. pylori infection is linked with the generation of significant levels of volatile sulfur compounds (VSCs), and the levels of VSCs correlate significantly with H. pylori-associated mucosal damages), in the current study, the authors documented the molecular mechanisms of Korea red ginseng's efficacy in ameliorating halitosis. When the RAW 264.7 cells were treated with the $H_2S$ releasing compound NaHS, the mRNA expression of cystathionine ${\gamma}$-lyase (CSE), IL-6, COX-2, and iNOS were more significantly induced compared with the vehicle-treated group. The cytoskeletal components of ezrin's and moesin's mRNA expressions were elevated by NaHS treatment accompanied by the activation of MAPK, p38, and ERK. Korea red ginseng pretreatment reduced both the NaHS-induced CSE expression and the proinflammatory genes (e.g., IL-6, COX-2, and iNOS) in a concentration-dependent manner. The ERM expression and the phosphorylation of p38 were also significantly reduced by Korea-red-ginseng pretreatment. Overall, Korea red ginseng pretreatment imposed significant anti-inflammatory effects through the downregulation of the NaHS-triggered proinflammatory gene expression, CSE, and ERM mRNA expression. Korea red ginseng could thus be said to be a key remedy of halitosis and to be effective in relieving gastric inflammation.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.735-742
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• 2017

This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing ${\beta}$-glucosidase activity from raw milk, and examine the enzymatic capacity on the hydrolysis of a major ginsenoside ($Rb_1$). Strain MBT213 was found to have a high hydrolytic ability on ginsenoside $Rb_1$ by Esculin Iron Agar test. 16S rDNA analysis revealed that MBT213 was Paenibacillu sp. Crude enzyme of MBT213 strain exhibited high conversion capacity on ginsenoside $Rb_1$ into ginsenoside Rd proven by TLC and HPLC analyses. The API ZYM kit confirmed that Paenibacillu sp. MBT213 exerted higher ${\beta}$-glucosidase and ${\beta}$-galactosidase activity than other strains. Optimum pH and temperature for crude enzyme were found at 7.0 and $35^{\circ}C$ in hydrolysis of ginsenoside $Rb_1$. After 10 d of optimal reaction conditions for the crude enzyme, ginsenoside $Rb_1$ fully converted to ginsenoside Rd. Ginseng roots (20%) were fermented for 14 d, and analyzed by HPLC showed that amount of ginsenoside $Rb_1$ significantly decreased, while that of ginsenoside Rd was significantly increased. The study confirmed that the ${\beta}$-glucosidase produced by Paenibacillus sp. MBT213 can hydrolyze the major ginsenoside $Rb_1$ and convert to Rd during fermentation of the ginseng. The ${\beta}$-glucosidase activity of this novel Paenibacillus sp. MBT213 strain may be utilized in development of variety of health foods, dairy foods and pharmaceutical products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1444-1448
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• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

• Nutrition Research and Practice
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• v.1 no.2
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• pp.94-99
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• 2007

The immunostimulating activities of mucilage fraction from yam were investigated. The proliferation of BSA-primed lymph node cells was enhanced between 4.1- to 10.9-fold compare to control, when cultured with 1 to $25{\mu}g/mL$ of yam-mucilage fraction. It showed strong immunostimulating activity than ginseng extract and as remarkable as Bifidobacterium adolescentis M101-4 known as a positive immunostimulator. Mitogenicity to lymph node cells was fully induced by concanavalin A and lipopolysaccharide. The proliferation of splenocytes and Peyer's patch cells was enhanced between 5.0- to 14.1-fold and 2.4- to 6.4-fold, respectively, when cultured with 1 to $25{\mu}g/mL$ of yam-mucilage fraction. It enhanced the production of cytokines such as tumor necrosis $factor-{\alpha}$ and IL-6 in the culture of RAW 264.7 macrophage cells. In the culture of lipopolysaccharide-stimulated RAW 264.7 cells, production of cytokines was as similar as compared to controls. In unstimulated RAW 264.7 cells, both tumor necrosis $factor-{\alpha}$ and IL-6 production were enhanced between 15.6- to 60.1-fold and 2.3- to 9.1-fold, respectively. Mucilage fraction from yam is expected to be a safe immunopotentiator to maintain the host immunity and develop a physiologically functional food.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.9
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• pp.127-135
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• 2017

Ginseng, whichhas long been used for its medicinal properties, has recently been investigated by scientific research to identify its components and evaluate its efficacy. Recently, two components of ginseng, Rg3 and compound K, have been attracting attention and various functional materials containing these materials have been developed and investigated. In this study, compound K wasproduced using yeast (Saccharomyces servazzii, GB-07) and To be used for industrialization. The antioxidant and anti-inflammatory activity of compound K (containing 20 g/g) ginseng fermented extract was investigated. In the fermented ginseng extract, the free radical DPPH was scavenged in a concentration-dependent manner and the production of ROS was inhibited in macrophages(RAW 264.7 cell). Moreover, the LPS-induced inflammatory cytokines $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ were suppressed. These results suggest the possibility of industrialization viathe development of products containing compound K through future process development and various efficacy tests.