• 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.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.256-263
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• 1985

In order to investigate the inferior factor of red ginseng quality, the contents of various chemical components, physico-chemical properties and arrangement state of ginseng cells were observed. Contents of total reducing sugar, reducing sugar, crude protein, crude fibre and specific gravity of inside white part of red ginseng were less than those of normal part. But differences in content of crude saponin, HPLC pattern of ginsenosides and reducing ability for DP P H(1,1-dipheny 1-2-picrylhydrazyl) between normal and inside white part of red ginseng were not found. The optical density of 1 water extract of normal part of red ginseng did not differ from that of inside white 1 part of red ginseng, but the visible and UV absorbance of acid hydrolyzate of normal red ginseng showed higher than those of inside white part of red ginseng. The differences in the internal color and tissue of normal and inside white part of red ginseng were easily found with naked eye, and by the microscopic fractography, the orangement state of ginseng cell in the inside white part of red ginseng was less dense than that in normal red ginseng.

• Microbiology and Biotechnology Letters
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• v.14 no.4
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• pp.279-283
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• 1986

The ginseng residue, a by-product of ginseng tea manufacture, was used as growth promoting substance in the submerged cultivation of Basidiomycetes for its effective utilization. Ginseng residue contained about 46％ of total sugar, 14％ of crude protein, 12％ of ash, and 0.16％ of crude saponin. Among inorganic substances in ginseng residue, amount of Mg, Na, K and Ca were much more than other inorganic substances. All ginsenosides existed in red ginseng residue. Ganoderma lucidum and Pleurotus ostreatus could be excellently cultured in potato dextrose broth. Most effective additional concentration of residue extract for growth of these fungi was shown to be 0.2％, and the contents of crude protein and amino acid in mycelium were increased when 0.5％ of residue extract were added to the medium.

• Journal of Ginseng Research
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• v.37 no.2
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• pp.219-226
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• 2013

This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature $115^{\circ}C$ and $130^{\circ}C$) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than non-extruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature $130^{\circ}C$) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature $130^{\circ}C$). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.

• Journal of Ginseng Research
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• v.35 no.3
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• pp.283-293
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• 2011

With the purpose of improving ginsenoside content in adventitious root cultures of Korean wild ginseng (Panax ginseng Meyer), the roots were treated with different dosages of ${\gamma}$-ray (5, 10, 25, 50, 75, 100, and 200 Gy). The growth of adventitious roots was inhibited at over 100 Gy. The irradiated adventitious roots showed significant variation in the morphological parameters and crude saponin content at 50 to100 Gy. Therefore, four mutant cell lines out of the propagation of 35 cell lines treated with 50 Gy and 100 Gy were selected on the basis of phenotypic morphology and crude saponin contents relative to the wild type control. The contents of 7 major ginsenosides ($Rg_1$, Re, $Rb_1$, $Rb_2$, Rc, Rf, and Rd) were determined for cell lines 1 and 3 from 100 Gy and lines 2 and 4 from 50 Gy treatments. Cell line 2 showed more secondary roots, longer length and superior growth rate than the root controls in flasks and bioreactors. Cell line 1 showed larger average diameter and the growth rate in the bioreactor was comparable with that of the control but greater in the flask cultured roots. Cell lines 1 and 2, especially the former, showed much more ginsenoside contents than the control in flasks and bioreactors. Therefore, we chose cell line 1 for further study of ginsenoside contents. The crude saponin content of line 1 in flask and bioreactor cultures increased by 1.4 and 1.8-fold, respectively, compared to the control. Total contents of 7 ginsenoside types ($Rg_1$, Re, $Rb_1$, $Rb_2$, Rc, Rf, and Rd) increased by 1.8 and 2.3-fold, respectively compared to the control. Crude saponin and ginsenoside contents in the bioreactor culture increased by about 1.4-fold compared to that the flask culture.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.188-193
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• 2008

This study was conducted to investigate the effect of moisture content and pressure on extraction yield, crude saponins and ginsenoside contents of puffed Korean ginseng. Puffed ginsengs showed relatively higher extraction yield ($50.0{\sim}62.1%$) and amounts of crude saponins ($19.6{\sim}48.8$ mg/g ginseng) than no-puffed ginseng ($37.6{\pm}0.8%$ and $11.0{\pm}1.0$ mg/g ginseng), respectively. The highest extraction yield and amounts of crude saponins were obtained in 8.0% moisture content sample puffed at 10 $kg_f/cm^2$. In HPLC analysis, amounts of measured major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) decreased with increasing puffing pressure, yet contents of almost all major gin senosides were higher than control (no-puffed). On the other hand, ginsenoside Rg3 were produced after puffing suggesting that chemical structure of some ginsenosides might be altered during the puffing process. These results indicate that puffing can increase the extraction yield and crude saponin contents and it could influence the ginsenoside composition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1533-1538
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• 2013

The objective of this study is to select an effective microbial strain to enhance the sensory qualities and functionalities of fermented ginseng soymilk. For this purpose, soybean were ground with water extracts of ginseng and fermented with five Lactobacillus strains. All strains grew well in ginseng soymilk, and viable cell counts reached greater than 8 log CFU/mL after 18 h of fermentation. The contents of total ginsenosides were higher in soymilk fermented with L. casei ATCC 393 than those in the other strains. The sensory qualities of the fermented soymilk were observed to increase with the intensity of sourness and showed the best sensory acceptability of soymilk fermented with L. kefir ATCC 35411. Moreover, the antioxidant activities, superoxide and hydroxyl radical scavenging activities were significantly enhanced by 2~4 and 4~5 times, respectively, compared to the non-fermented soymilk. In particular, the antioxidant activities of the fermented soymilk by L. kefir ATCC 35411 were the highest among the samples. This result suggests that soymilk fermented by L. kefir ATCC 35411 allowed obtaining a soymilk with enhanced sensory quality and antioxidant activity was able to contribute to the health benefit.

• Korean Journal of Medicinal Crop Science
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• v.16 no.2
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• pp.94-99
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• 2008

Korean ginseng (Panax ginseng C.A. Meyer) is very difficult to obtain stable production of qualified ginseng roots because of variable stresses in soil environments. High salt concentrations in the ginseng nursery soil environment of Korea is one of important reducing factors for the stable production of quality ginseng. These studies were accomplished to identify the growth rate and production of ginsenoside from ginseng hairy root against NaCI. In the MS liquid culture, the highest contents and productivity of ginsenosides were appeared at 4 week after onset of the treatment of 0.1 M NaCI. And 0.24 M NaCI was more effective on the growth of ginseng hairy root under light condition than dark condition. Plants generally produce secondary metabolites in nature as a defense mechanism against pathogenic and insect attack. In this study, NaCI acts as a kind of stress as well as elicitor for production of ginsenosides.

• Journal of Life Science
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• v.18 no.1
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• pp.23-29
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• 2008

Panax ginseng C. A. MEYER is one of the most widely used herbal medicines in the Asian countries and has diverse functions including anti-diabetic action. The dysfunctions of mesangial cells in hyperglycemic conditions are implicated in the development of diabetic nephropathy. Insulin-like growth factors (IGFs) are also associated with the onset of diabetic nephropathy. Thus, we examined the effect of ginsenosides against high glucose-induced dysfunction of primary cultured rat mesangial cells. In the present study, high glucose increased IGF-I and IGF-II secretion in mesangial cells. Ginsenoside total saponin (GTS) prevented high glucose-induced increase of IGF-I and IGF-II secretion in mesangial cells. In addition, GTS prevented high glucose-induced increase of lipid peroxide formation and decrease of GSH contents. GTS also ameliorates high glucose-induced increase of arachidonic acid release and decrease of prostaglandin $E_2$. In conclusion, GTS prevented high glucose-induced dysfunction of mesangial cells via inhibition of oxidative stress and arachidonic acid pathways.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.256-260
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• 2008

In this study, the composition of saponin and physico-chemical properties of Korean red ginseng extract was analyzed based on various extracting conditions. The total saponin and individual ginsenoside concentration of the red ginseng extract showed a decreasing trend as the extracting temperature and time increased; also, the extracting condition at $75^{\circ}C$ for 24 hours showed the highest concentration. In contrast, the concentration of $Rg_3$ increased as the extracting temperature and time increased within the particular range. It was suggested that a certain part of ginsenosides changes to $Rg_3$ according to extracting conditions; thus, the concentration of $Rg_3$ increased. Physico-chemical properties of Korean red ginseng extract based on the extracting conditions were different compared to those for saponin; so, as the extracting temperature and time increased, brix and color difference increased but pH decreased indicating stabilization of the overall quality of the product. Therefore, the most appropriate extracting condition for both the product quality of Korean red ginseng extract and stable extraction of saponin was $80^{\circ}C$ within 48 hours, minimizing the loss of ginsenosides.