• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.389-392
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• 2016

The present study was conducted to investigate the ginsenoside profiles of the main root, root hair, and leaf of ginseng in order to demonstrate their possible application in medicine. The total ginsenoside content of the leaf was up to 12 times than that in the main root, and the content of protopanaxadiol groups was higher than that of protopanaxatriol groups in all the samples. The leaf was shown to contain high amounts of ginsenosides Rb3 and Rh1, whereas the main root contained large amounts of ginsenosides Rb1 and Rc. Moreover, Rb2, Rb3, and Rg1 were only detected in the root hair, leaf, and main root, respectively. The ginsenoside Re content of Panax ginseng leaf and root hair was 2.6~4 times higher than that of the main root. Therefore, the results indicate that the ginsenoside content of Panax ginseng is higher in the leaf and root hair, and lower in the main root.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.263-270
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• 2016

This study investigated the phenolic, flavonoid, and vitamin constituents in the main root, root hair, and leaf of ginseng. The total individual phenolic and flavonoid contents were the highest in the leaf, followed by the main root and root hair. Ferulic acid and m-coumaric acid were found to be the major phenolics in the main root and root hair, while p-coumaric acid and m-coumaric acid were the major phenolics in the leaf. Catechin was the major flavonoid component in the main root and root hair, while catechin and kaempferol were the major flavonoid components in the leaf. Pantothenic acid was detected in the highest quantity in the non-leaf parts of ginseng, followed by thiamine and cobalamin. Linolenic acid and menadione were the major components in all parts of ginseng.

• Applied Microscopy
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• v.15 no.2
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• pp.69-79
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• 1985

Ultrastructural and cytochemical studies of the root hair cell and the trichoblast were undertaken with light and electron microscopes to clarify the type of root hair, fine structure and the activities of acid phosphatase and ATPase. The root hair was differentiated from the middle portion of the cell, and perpendicularly to the long axis of the cell. Consequently, the type of root hair comes under the panicoid type. In the trichoblast, nucleus and cytoplasm are located in the vicinity of cortex. On the contrary, after the root hair is formed, they migrate to the apical region of the root hair, and the basal region of the root hair is filled with numerous vacuoles. Cell walls of actively growing root hairs are subdivided into two layers on the basis of the arrangement of cellulose microfibrils. New cell wall of the root hair is presumptively formed from Golgi complex-derived vesicles. Activity of acid phosphatase appeared on tonoplast, plasma membrane, and nuclear envelope, whereas ATPase activity appeared on the plasma membrane, heterochromatin, and mitochondrial cristae.

• Journal of Ginseng Research
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• v.28 no.4
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• pp.211-214
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• 2004

This study was carried out to find out the optimum hardening condition for ginseng plantlets redifferentiated by tissue culture method. While a lot of root hair were observed on the root of seedling grown on the soil, few root hair were observed on the root of plantlet redifferentiated in vitro. On the medium solidified with $0.1{\%}$ phytagel, root hair was not observed and root weight, root width and laternal root development were also very poor. While raising the phytagel concentration on the media, root hair began to increase and root weight, root width and latemal root development were improved. Vascular tissue of plantlet grown on the medium with $0.1{\%}$ phytagel was very poor, but that of plantlet grown on the medium with $0.8{\%}$ phytagel was very good.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.299-305
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• 2008

This study compared the physicochemical properties of root hair of white ginseng (WG), root hair of tissue cultured mountain ginseng (MG), root hair of red ginseng (RG) and extruded ginseng samples. The comparison of crude ash and total sugar resulted insignificant differences between extruded and raw samples. MG had a higher content of crude ash, crude protein, amino acids and polyphenolic compound than WG and RG; the total sugar and reducing sugar were highest in RG. Crude fat and acidic polysaccharide in RG and WG were similar to and higher than MG. Crude saponin of treated samples WG1 (moisture content 25%, barrel temperature $110^{\circ}C$) and WG3 (moisture content 35%, barrel temperature $110^{\circ}C$) were 9.80% and 9.73%, respectively, which were the highest among ginseng samples. In conclusion, the extrusion process can be applied to red ginseng manufacturing, and some characteristics of MG were higher than in RG and WG.

• Journal of Ginseng Research
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• v.28 no.3
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• pp.149-156
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• 2004

The objectives of this study were to investigate the morphology of mycorrhizal roots, and the effects of root age and soil texture on the mycorrhizal infection in ginseng (Panax ginseng C. A. Meyer) growing in Korea. Ginseng roots at ages of two to six years were collected from fields in late June. Their infection by arbuscular mycorrhizal fungi(AMF) was studied by clearing the roots and staining fungal hyphae with trypan blue. Root infection varied greatly depending on the developmental stages of young roots. Young tertiary roots, in diameter of smaller than 0.8 mrn, formed during the current growing season had root hairs and were frequently and in some cases heavily infected by AMF. Hyphal coils and arbuscules were abundant, while vesicles were rarely observed. Older secondary or tertiary roots in diameter of bigger than 1.0 mm with fully differentiated primary xylem formed during the previous growing season had no root hairs, and were not infected at all. The rates of mycorrhizal infection in the young tertiary roots were not affected by the age of the ginseng plants, suggesting that fungal populations might have not much changed during the aging of the cultivated fields up to six years. The differences in the infection rates among the different ages of ginseng were caused by differences in the amount of young tertiary roots in the samples. Soil texture, either sandy loam or clay loam, did not affect the rate of root infection. There were large variations in the infection rates among the different farms and locations within a farm. It strongly suggested that infection rates of the ginseng roots by AMF would be influenced by the practice of the farmers, possibly by avoiding consecutive planting, introduction of new topsoil, and the ways of handling the soil before transplanting the ginseng, such as fumigation or sterilization that might have affected indigenous inoculum sources of the AMF.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1654-1659
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• 2008

The aim of this study was to compare the fermentation characteristics of tissue cultured mountain ginseng, extruded tissue cultured mountain ginseng, and root hair of red ginseng. Also, pH, acidity, brix, reducing sugar, total sugar, and alcohol were analyzed. The extrusion conditions were barrel temperature of 110 and $140^{\circ}C$ and moisture content of 25 and 35%. Fermentation temperature was $27^{\circ}C$ for 15 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The results showed that pH, brix, reducing sugar content, and total sugar content of fermented broths were decreased after 5 days and then maintained steadily for the following 10 days. Acidity of final fermented broths were 1.12% (root hair of red ginseng), 1.19% (tissue cultured mountain ginseng), and $0.97{\sim}1.02%$ (extruded tissue cultured mountain ginseng), respectively. Alcohol content of final fermented broths were 3.82% (root hair of red ginseng), 0.91% (tissue cultured mountain ginseng), and $1.86{\sim}2.18%$ (extruded tissue cultured mountain ginseng). The fermentation efficiency of extruded tissue cultured mountain ginseng (barrel temperature $140^{\circ}C$, moisture content 25%) were the highest. In conclusion, the fermentation efficiency was increased by extrusion process.

• KSBB Journal
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• v.31 no.4
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• pp.237-245
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• 2016

Hair loss affects both men and women of all ages and often significantly affects social and psychologic health. Recent therapeutic approach for hair loss such as finasteride and minoxidil focused on regulation of hormonal system blood flow. However, long-term use of these drugs caused adverse effects. To develop herbal medicine for therapeutic effect on hair growth, here we screened the 10 medicinal herbs (Red ginseng, Licorice, Ulmus, Barberry root, Lycium root, Rehmanniae radix crudus, Sophora root, Sweet flag, Polygala root, Achyranthes) based on oriental medicine literature. We measured cytotoxicity, anti-oxidant activity, and $5-{\alpha}$ reductase inhibitory effect of the herbal medicine on human dermal papilla (DP) cells to investigate therapeutic effect of the herbal medicine. Treatment of the 1% herbal medicine did not show any cytotoxic effects, and cell growth was increased by treatment of the 0.1% herbal medicine. In addition, the herbal medicine showed stronger antioxidant activity than resveratrol and comparable inhibitory activity of $5-{\alpha}$ reductase with finasteride. Furthermore, when applied to in vivo mouse model, we also observed increases in the number and length of hair of the herbal medicine-treated group. These results suggest that the herbal medicine promotes hair growth by its antioxidant activity and inhibitory activity of $5-{\alpha}$ reductase and might therefore be a promising hair growth-promoting agent.

• Korean Journal of Plant Tissue Culture
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• v.25 no.6
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• pp.525-530
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• 1998

These studies were carried out to select the active grow hairy root lines induced from various ginseng(Panax ginseng C. A. Meyer) parts. Hairy roots were induced in root explants, stem and petiole in vitro by A. rhizogenes R1000 or A. rhizogenes $A_4$. These hairy roots could be grown on the phytohormone free medium, and PCR analysis of rol C and vir C gene fragments confirmed that hairy roots were transgenic tissues. We have selected 11 hairy root lines with active growing characters among 300 hairy root lines selected based on growth and morphological characteristics on 1/2MS solid media with 250 mg/L carbenicillin. Morphological characteristics of selected 11 hairy root lines were thickness and thiness of main roots, and many projection for lateral roots, active grow of lateral roots. Among selected 11 hair root lines prominent characteristics of hairy roots with active growing characters were thiness of main roots and active grow of lateral roots. But characteristics of low growing hairy roots were thickness of main roots and low grow of lateral roots. Finally we have selected actively growing hairy roots, KGHR-1, KGHR-5, KGHR-8 among 11 hairy root lines.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.156-161
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• 2009

Effects of extrusion conditions (barrel temperature and moisture content) and fermentation time on the antioxidant properties of root hair of tissue cultured raw mountain ginseng (MG) were investigated. The barrel temperature/ moisture combinations were: $110^{\circ}C$/25% (MG1), $140^{\circ}C$/25% (MG2), $110^{\circ}C$/35% (MG3) and $140^{\circ}C$/35% (MG4). Red ginseng (RG) was also investigated. The contents of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and polyphenolic increased after fermentation in RG and even more in MG, while extruded ginseng samples exhibited little change. The increases noted with MG and RG occurred during the first 4 days of fermentation. DPPH radical scavenging activity decreased after extrusion and was significantly higher in MG (20.93%) than RG (1.63%) on the first day of fermentation. DPPH radical scavenging activity in the barrel temperature/moisture combinations were 19.01% (MG1), 14.45% (MG2), 20.37% (MG3) and 15.78% (MG4). The content of polyphenolic compounds in ginseng samples displayed a similar trend. Acidic polysaccharide in RG and MG1${\sim}$MG4 were higher than MG, but decreased during fermentation. Crude saponin in RG and MG1${\sim}$MG4 decreased after 15 days of fermentation, while increasing in MG.