• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.478-482
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• 2001

This study was conducted to investigate the difference of general feature and ginsenoside content of 6 years old ginseng root among different grade of roots. Total weight of a 1st grade-6 years old ginseng root was 115.1g and weight, length, diameter and specific gravity of main root were 64.68g, 8.39cm, 3.31cm and 0.96, respectively. Main root of 1st grade ginseng root was larger in size and specific gravity and more heavy than that of End or 3rd grade of the roots. Though crude saponin contents were not so different among the different grade of roots, but ginsenoside Rb1, Rg1 and Re content were higher in 1st grade of root than that of 2nd or 3rd grade of root. Those ginsenosides were located mainly in periderm and cortex.

• Natural Product Sciences
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• v.24 no.4
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• pp.229-234
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• 2018

Ginseng products available in different forms and preparations are reported to have varied bioactivities and chemical compositions. In our previous study, four new dammarane-type ginsenosides were isolated from Panax ginseng, which are ginsenoside Rg18 (1), 6-acetyl ginsenoside Rg3 (2), ginsenoside Rs11 (3), and ginsenoside Re7 (4). Accordingly, the goal of this study was to determine the distribution and content of these newly characterized ginsenosides in different ginseng products. The content of compounds 1 - 4 in different ginseng products was determined via HPLC-UV. The samples included ginseng roots from different ginseng species, roots harvested from different localities in Korea, and samples harvested at different cultivation ages and processed under different manufacturing methods. The four ginsenosides were present at varying concentrations in the different ginseng samples examined. The variations in their content could be attributed to species variation, and differences in cultivation conditions and manufacturing methods. The total concentration of compounds 1 - 4 were highest in ginseng obtained from Geumsan ($185{\mu}g/g$), white-6 yr ginseng ($150{\mu}g/g$), and P. quinquefolius ($186{\mu}g/g$). The results of this study provide a basis for the optimization of cultivation conditions and manufacturing methods to maximize the yield of the four new ginsenosides in ginseng.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.559-564
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• 2006

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.118-125
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• 2010

This study was carried out to determine changes in general chemical composition, free sugars, physicochemical properties of extract, and ginsenoside contents depending upon processing methods. Ginseng roots harvested from the same field were employed for the processing into white ginseng (WG), taegeuk ginseng (TG), red ginseng A (RGA, steamed one time), and red ginseng B (RGB, steamed three times). The fat content decreased by increasing duration of treatment and number of steaming treatment. On the other hand, there was no significant variation in contents of ash and carbohydrate depending on processing methods. Contents of sucrose and maltose was higher in Taegeuk and red ginseng than those of white ginseng. Steamed ginseng root (taegeuk and red ginseng root) showed higher amount of water extractable solid than the unsteamed white ginseng, but the variation of crude saponin content was not distinctive depending on processing methods. The contents of total ginsenosides increased by the order of white, taegeuk, red A, and red B root. In summary, chemical composition and total ginsenoside content were different according to part of root and processing methods, thus implies the importance of quality control as well as pharmacological activity of ginseng root.

• Korean Journal of Medicinal Crop Science
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• v.23 no.5
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• pp.406-413
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• 2015

Background : This study was carried out to investigate the changes to fatty acid, mineral, and ginsenosides contents in ginseng seed when they were stratified for different length of time and to determine whether variety had any effects on the changes. The aim was to improve the ginseng seed stratification process. Methods and Results : The ginseng varieties used were Geumpoong, Chunpoong, Yunpoong, and K-1. Stratifying periods treated on ginseng seed were 0, 20, 40, 60, 80, and 100 days. The main fatty acids of ginseng seed were oleic acid (C18 : 1, n9c) with a content of 78.40 - 79.20% followed by linoleic acid (C18 : 2, n6c). The main mineral in the seeds was potassium (K), at 1208.2 -1337.6 mg/100 g. The main ginsenosides in ginseng seed were ginsenoside Re and Rb1. Increasing the length of the stratification periods led to increases in oleic acid content (60 - 80 days), however after this the content declined. In contrast, linoleic acid content fell as the stratification period increased. K, P, Mg, Ca and Na content rose as the stratification period increased. The ginsenoside Re content of Chunpoong and K-1 cultivar seeds also rose as the stratification period increased which meant that total ginsenoside content increased. However, ginsenoside Re content rose in Geumpoong and Yunpoong seeds, but total ginsenoside content decreased as the stratification period increased. Conclusions : Some beneficial compound in ginseng seed rose as the stratification period increased. Therefore, ginseng seed stratification could improve the food value of ginseng.

• Korean Journal of Medicinal Crop Science
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• v.24 no.3
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• pp.198-206
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• 2016

Background: Electrical conductivity (EC) and pH are important features of nutrient solution, affecting both growth and quality of crops by altering nutrient uptake. Methods and Results: The pH values of nutrient solutions were controlled at 5.0, 5.5, 6.0, 6.5 and EC values were controlled at 0.68, 0.84, 1.23, 1.41 dS/m. Gingesng root weights were higher during the initial growth period when the plants were treated with low pH and low EC nutrient solutions. However, the higher pH and EC levels, the greater the increase in the rate of root weight between the initial and middle growth periods. The highest ginsenoside amount changed during growth period. The total ginsenoside amount was highest in the root, and the lowest in leaves at 45 and 90 days after treatment, respectively, with solution at a pH of 6.0. After 135 days of treatment, the highest total ginsenoside amount was detected in root treated with soluton with EC values of 1.23 dS/m. Conclusions: For the cultivation of ginseng using a nutriculture system, the pH and EC values of nutrient solutions should to be controlled based on the stage of growth and targeted plant organ (root or leaves).

• Journal of Plant Biotechnology
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• v.46 no.1
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• pp.56-60
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• 2019

Ginsenosides are active constituents of ginseng (Panax ginseng) that have possible anti-aging, physiological and pharmacological activities, such as anti-cancer and anti-inflammatory effects. Although the ginseng root is generally used more often than the aerial parts for medicinal purposes, the flowers also contain numerous ginsenosides, including Rb2, Rc, Rd, Re and Rg1. Therefore, an extract from the flowers of the P. ginseng could have the pharmacological efficacy of bioactive compounds including ginsenosides. The high hydrostatic pressure extraction (HHPE) is a method that is used for the efficient extraction of bioactive compounds from plant materials. In this study, we compared the yield of ginsenosides from ginseng flowers under different conditions of extraction pressure and time of HHPE. The results indicate that the total yield of the ginsenosides improved as the pressure increased from 0.1 to 80 MPa and treatment duration increased to 24 hours. In addition, the ginsenoside extracts from HHPE at 80 MPa, which possessed a higher total ginsenoside concentration, decreased the viability of the primary human epidermal keratinocytes (HEKs) significantly than the ginsenoside extracts from HHPE at 0.1 MPa. Collectively, we found that the method of HHPE that was performed for 24 hours at 80 MPa showed the highest yield of ginsenosides from the flowers of P. ginseng. In addition, our study provides a foundation for the efficient extraction of ginsenosides, which had a potent bioactivity, from flowers of P. ginseng through HHPE.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1194-1200
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• 2010

This study was carried out to investigate the compositional changes of ginsenosides and phenolic acids of ginseng leaf by fermentation in order to promote the utilization of ginseng leaf. The chief ginsenosides in non-fermented ginseng leaf (NFGL) were ginsenoside-Rg1 (26.0 mg/g), -Re (47.3 mg/g) and -Rd (23.9 mg/g). By fermentation, ginsenoside-Rg1, -Rb1, -Rb2, -Rb3, -Rc and -Re were decreased tremendously and new ginsenoside-Rh2, -Rh1, -Rg2 and -Rg3 appeared. Especially, ginsenoside-Rg3 (3.7 mg/g) on FGL was increased 15-fold compared to that of NFGL (0.2 mg/g). Total phenolic compound content of NFGL and FGL measured by colorimetric analysis was 350.4 and 312.5 mg%, respectively. There were 8 free and 6 ester forms of phenolic acids in NFGL. Among them, content of ferulic acid was the highest, comprised of 12.6 and 50.7 mg%, respectively. In FGL, total content of protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid were increased by 28, 5 and 7.8 fold and ferulic acid was decreased greatly. Tyrosinase inhibitory activity of FGL was stronger than NFGL, while electron donating abilities of FGL were similar to NFGL.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.126-130
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• 1989

In 14 kinds of ginsenosides in ginseng saponin, ginsenoside Rbr is contained the most abundantly. But ginsenoside Rd which is similar to ginsenoside R $b_1$in structure, was known to be superior to ginsenoside R $b_1$pharmaceutically. The convertible enzyme which can transform ginsenoside R $b_1$to Binsenoside Rd specifically among ginseng saponin, was purified homogeneously from Rhizopus japonicus. The optimal pH for the action of the enzyme was pH 4.8 to 5.0, and optimal temperature was 45$^{\circ}C$. The enzyme was stable in the range of pH 4.0 to 9.0, and the half activity of enzyme was remained by the thermal treatment at 6$0^{\circ}C$ for 2 hours. The enzyme activity was enhanced by addition of M $n^{++}$ or Fe, though inhibited by EDTA or o-phenanthroline. On the substrate specificity, the enzyme was. able to hydrolyze gentiobiose, cellobiose, amygdalin and prunasin, but not to hydrolyze any other kinds of Binsenosides besides Binsenoside R $b_1$. Km values of the enzyme for ginsenoside R $b_1$, gentiobiose and amygdalin were 5.0mM, 4.8mM and 3.7mM, respectively.3.7mM, respectively.y.

• Food Science and Preservation
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• v.20 no.4
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• pp.573-582
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• 2013

This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics of fermented ginseng, by using lactic acid bacteria. Quality characteristics such as the thin layer chromatography(TLC) pattern, ginsenosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and red ginseng were analyzed. The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for 65 hours at a temperature of $37^{\circ}C$ were not detected. The ginsenoside Rg1 and Re contents have decreased, while the Rh1, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented red ginseng has increased and the contents were $114.83{\sim}131.68{\mu}g/mL$ (control $104.56{\mu}g/mL$). The total phenolic content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did not show any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however, the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red ginseng with different lactic acid bacteria have also decreased.