• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.196-202
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• 2010

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.160-164
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• 1994

In this study, we investigeated the anticarcinogenicity of various types and ages of ginseng extracts as an extended study using Yun's anticarcinogenicity test. Fresh ginseng at 1.5, 3, 4, 5 and 6 years was dried and powdered. And white ginseng was processed in the same way that of fresh ginseng after removal fo the ginseng cortex and fine root. For red ginsneg, fresh ginseng was steamed and dried. Each ginseng powder was extracted and extracts was freeze dried. Newborn N:GP(S) mice were given a single subcutaneous injection of 0.5 mg of benzo(a)pyrene(BP). Various types and ages of ginseng extracts at 2.5mg/ml were orally administered. All the mice were sacrificed at the 9th week. The following results were obtained. In the dried fresh ginseng extract treated group, the incidence of lung adenoma induced by BP was 63.9% and its incidence was reduced to 48.3%, 52.5%, 51.8%, 47.5% and 44.1% after co-treatment with 1.5, 3, 4, 5 and 6 year-dried fresh ginseng, respectively. The incidence of lung adenoma induced by BP on the white ginseng extract treated group was 41.3% and decreased to 31.0%, 46.0%, 44.0% and 26.5% after co-treatment with 3, 4, 5 and 6 year-white ginseng, respectively. In the red ginseng extract treated group, the incidence of lung adenoma induced by BP was 47.5% and its incidence diminished to 40.7%, 35.0%, 30.1%, 30.0% and 26.3% after co-treatment with 1.5, 3, 4, 5 and 6 year-red ginseng, respectively. From the above results, we concluded that a statistically significant anticarcinogenic effect was observed in extracts of 6 year-dried fresh ginseng, 6 year-white ginseng, and 4, 5 and 6 year-red ginseng and it is suggested that the anticarcinogenicity of ginseng varies according to the types and ages Key words Ginseng extract, types and ages. anticarcinogenic, newborn mice, lung tumor.

• Journal of Ginseng Research
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• v.11 no.1
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• pp.84-89
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• 1987

The contents of some chemical constituents in several parts of Panax ginseng were investigated. Each part of ginseng was extracted with 70% ethanol and then water. The yield of extract was the highest in fine root, and relatively low in roughly dried ginseng and white ginseng, On the other hand, the contents of total sugars in white ginseng and seedling ginseng were high, but low in leaf and peel. The contents of crude protein in roughly dried ginseng and white ginseng were high, but those in leaf, rhizome (nod) and peel were low. The content of crude fat was higher in leaf than in other parts of ginseng plants and that was the lowest in fine root. Among free sugars, the content of fructose was high in leaf and rhizome, but that was the lowest in fine root. In the case of glucose content, leaf contained the highest amount, but fine root did the lowest. Sucrose contents in white, roughly dried and lateral roots were high, whereas that in leaf was low.

• Korean Journal of Medicinal Crop Science
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• v.16 no.3
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• pp.192-194
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• 2008

In our previous study, ethylacetate fraction of white ginseng (root of Panax ginseng C.A. Meyer) extract inhibited mushroom tyrosinase activity and melanin production in melanocytes. This study examined its effects on the expression of melanin biosynthesis-related enzymes to explore the depigmenting pathway. Moreover, depigmenting effect on animal skin was examined using UV-B induced hyperpigmented skin of brown guinea pigs. The ethylacetate fraction of the white ginseng extract exhibited depigmenting activity in the skin of brown guinea pig without visible edema. In addition, this fraction reduced tyrosinase expression in melanocytes. The results suggested that ethylacetate fraction of white ginseng extract might be used as skin depigmenting material by inhibition of tyrosinase activity and expression.

• Journal of Ginseng Research
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• v.15 no.2
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• pp.117-119
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• 1991

In continuation of previous isolation of two lignan components, Gomisin A and -N, from Korean Red Ginseng the presence of the two lignans was identified in the hexane extract of Korean White Ginseng by gas chromatographic analysis.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.509-513
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• 2005

The purpose of this study was to develop a new preparation process of ginseng extract using high concentrations of ginsenoside $Rg_3$, a special component in red ginseng. From when the ginseng saponin glycosides transformed into the prosapogenins chemically, they were analyzed using the HPLC method. The ginseng and ginseng extract were processed with several treatment conditions of an edible brewing vinegar. The results indicated that ginsenoside $Rg_3$ quantities increased over 4% at the pH 2-4 level of vinegar treatment. This occurred at temperatures above $R90^{\circ}C$, but not occurred at other pH and temperature condition. In addition, the ginseng and ginseng extract were processed with the twice-brewed vinegar (about 14% acidity). This produced about 1.5 times more ginsenoside $Rg_3$ than those processed with regular amounts of brewing vinegar (about 7% acidity) and persimmon vinegar (about 3% acidity). Though the white ginseng extract was processed with the brewing vinegar over four hr, there was no change for ginsenoside $Rg_3$. However, the VG8-7 was the highest amount of ginsenoside $Rg_3$ (4.71%) in the white ginseng extract, which was processed with the twice-brewed vinegar for nine hr. These results indicate that ginseng treated with vinegar had 10 times the quantity of ginsenoside $Rg_3$, compared to the amount of ginsenoside $Rg_3$ in the generally commercial red ginseng, while ginsenoside $Rg_3$ was not found in raw and white ginseng.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.105-109
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• 1995

This study was devised to observe the inhibitory effects of 3 kinds of petroleum ether extracts (percolation by petroleum ether) from Korean red ginseng, Chinese red ginseng and American white ginseng on a lipolytic action of Toxohormone-L which has been known as lipolytic and anorexigenic factors. Toxohormone-L was obtained by partial purification of the ascites fluid from mice which had been Inoculated with sarcoma-180. The yields of petroleum ether extract from Korean red ginseng, Chinese red ginseng and American white ginseng were 0.64, 0.47 and 0.58 and respectively, indicating that the yield of Korean red ginseng was the highest. In vitro, at the concentration of 2 mg /ml, the inhibition rate of lipolysis by the petroleum ether extract of Korean red ginseng, Chinese red ginseng and American white ginseng were 55.1, 50.0 and 44.9% respectively, and the total inhibitory activity per gram of ginseng material were 18, 12 and 13 unit respectively, indicating that the Korean red ginseng was the most effective in the inhibition of the lipolysis.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.1
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• pp.78-83
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• 2011

The purpose of this study is to investigate whether the intracellular hydrogen peroxide productions of mouse macrophage RAW 264.7 are modulated by Red Ginseng-Ejung-tang water extract (ER) and White Ginseng-Ejung-tang water extract (EG). Red Ginseng-Ejung-tang were composed of Red Ginseng, Atractylodes rhizome white, Zingiberis Rhizoma Siccus, and Glycyrrhizae Radix. White Ginseng-Ejung-tang were composed of White Ginseng, Atractylodes rhizome white, Zingiberis Rhizoma Siccus, and Glycyrrhizae Radix. The intracellular hydrogen peroxide productions were measured by dihydrorhodamine 123 assay with spectrofluorometer (excitation 485 nm; emission 535 nm). For 4, 20, 24, 44, 48, 68, and 72 h incubation, ER significantly increased hydrogen peroxide productions of RAW 264.7 at the concentration of 25, 50, 100, and $200{\mu}g/mL$ (P <0.05). EG for 4, 20, 24, 44, and 48 h incubation significantly increased hydrogen peroxide productions of RAW 264.7 at the concentration of 25, 50, 100, and $200{\mu}g/mL$ (P <0.05). For 68 and 72 h incubation, EG at the concentration of 50, 100, and $200{\mu}g/mL$ significantly increased hydrogen peroxide productions in RAW 264.7 (P <0.05). These results suggest that ER and EG have the immune-enhancing properties related with their increasing effects on the intracellular hydrogen peroxide production of macrophage.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.421-428
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• 2011

This study evaluated cholineresterase inhibitory activity of Korean white ginseng extract (WGE), red ginseng extract (RGE), and black ginseng extract (BGE) and the cholinergic effect on scopolamine (SCOP)-induced amnesic mice. WGE, RGE, and BGE inhibited acetylcholineserase (AChE), as well as butyrylcholineserase (BuChE) in a concentration-dependent manner. BGE presented strong inhibition of AChE with an $IC_{50}$ value of 1.72 mg/mL, followed by WGE (5.89 mg/mL), RGE (6.30 mg/mL), respectively. The inhibitory activity of the three ginseng extracts on BuChE showed similar values among the groups. To better understand the mechanisms of the possible effect of ginseng extract on the cholinergic function, this study assessed the expression of the cholinergic markers of choline acetyltransferase (ChAT) and AChE using western blot and RT-PCR analysis in the brains of amnesic mice. Treatment with ginseng extracts led to inhibition of AChE expression and, the activation of ChAT expression in the hippocampus and the cerebral cortex of amnesic mice as induced by SCOP. The results suggest that ginseng extracts including BGE, appear to modulate the metabolism of acetylchoine (ACh), which would greatly increase synaptic ACh levels and most potently revert SCOP-induced amnesia.