• Journal of Ginseng Research
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• 제20권4호
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Ginseng Research
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• 제44권6호
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• pp.775-783
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• 2020

Background: The reports about valuable oligosaccharides in ginseng are quite limited. There is an urgent need to develop a practical procedure to detect and analyze ginseng oligosaccharides. Methods: The oligosaccharide extracts from ginseng were permethylated by solid-phase methylation method and then were analyzed by ultra-high-performance liquid chromatography-Q-Orbitrap/MS. The sequence, linkage, and configuration information of oligosaccharides were determined by using accurate m/z value and tandem mass information. Several standard references were used to further confirm the identification. The oligosaccharide composition in white ginseng and red ginseng was compared using a multivariate statistical analysis method. Results: The nonreducing oligosaccharide erlose among 12 oligosaccharides identified was reported for the first time in ginseng. In the comparison of the oligosaccharide extracts from white ginseng and red ginseng, a clear separation was observed in the partial least squares-discriminate analysis score plot, indicating the sugar differences in these two kinds of ginseng samples. The glycans with variable importance in the projection value large than 1.0 were considered to contribute most to the classification. The contents of oligosaccharides in red ginseng were lower than those in white ginseng, and the contents of maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, maltononaose, sucrose, and erlose decreased significantly (p < 0.05) in red ginseng. Conclusion: A solid-phase methylation method combined with liquid chromatography-tandem mass spectrometry was successfully applied to analyze the oligosaccharides in ginseng extracts, which provides the possibility for holistic evaluation of ginseng oligosaccharides. The comparison of oligosaccharide composition of white ginseng and red ginseng could help understand the differences in pharmacological activities between these two kinds of ginseng samples from the perspective of glycans.

• Journal of Ginseng Research
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• 제16권1호
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• pp.7-12
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• 1992

This study was carried out to investigate the effect of water extracts from 4-, 5- and 6-year old red white ginseng roots on the inhibition of lipolysis in fat cells induced by 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. Each water extract of ginseng was effective in vitro against the inhibition of lipolysis induced by the toxohormone-L at the concentrations over 10~100 $\mu\textrm{g}$/ml. At the concentration of 1,000 $\mu\textrm{g}$/ml, the inhibition ratio of lipolysis by the water extracts of 4-, 5- and 6-year old white ginseng roots were 56.3, 59.7 and 59.4%, and those of red ginseng roots were 78.6, 79.1 and 82.5%, respectively, indicating that the 6-year old red ginseng was the most effective in the inhibition of the lipolysis. The total inhibitory activity per gram of ginseng sample was higher in the 4-year and 5-year old white ginseng roots at the concentrations of 100 $\mu\textrm{g}$/ml and 1,000 $\mu\textrm{g}$/ml, respectively, while for the red ginseng it was higher in the 6-year old ginseng than other ages regardless of the reaction concentration. Only once injection of the ginseng extracts(300 mg/ml in saline solution) with 10 ${mu}ell$/g of weight to the mice bearing sarcoma-180 was not effective against the extension of their life spans. On the contrary, the life spans of the mice were rather shortened by the injection of 5-year old white ginseng and 6-year old red ginseng, as compared to that of control.

• 한국식품저장유통학회지
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• 제23권3호
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• pp.319-325
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• 2016

백삼과 홍삼의 추출수율은 각각 33.56%와 48.79%로 홍삼의 추출수율이 높았고, 산성다당체의 경우 1~4차 추출단계까지는 홍삼군이 백삼군보다 높았으나, 5차 추출단계에서 백삼군이 6차 추출단계에서는 홍삼군이 높게 나타났다. 백삼과 홍삼의 추출단계별 농축액의 조사포닌 함량은 백삼(56.44 mg/g)에 비해 홍삼(53.15 mg/g)이 약 5.8 % 증가하는 것으로 나타났다. 이들을 혼합한 선택적 홍삼농축액 모델 4종의 기호도 평가 결과 1, 2, 6차 추출물이 혼합된 RGB-4가 가장 높은 기호도를 나타내었고 시판 홍삼 농축액 3종에 대해 비교한 결과에서도 RGB-4가 쓴맛, 떫은맛, 인삼향 강도가 약해지고 종합적 기호도에서 높은 평가를 받았다. 본 실험에서는 추출방법을 달리 함으로써 추출수율 및 조사포닌 함량을 감안하여 인삼 쓴맛과 향의 강도를 낮출 수 있다는 것을 확인하였다. 이 추출방법을 이용하여 쓴맛을 저감시키고 인삼향미의 강도를 저감시킨 제품을 개발하여 좀 더 편하고 자연스럽게 홍삼제품을 접할 수 있도록 더 많은 연구가 진행 되어야 할 것이다.

• Journal of Ginseng Research
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• 제20권3호
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• pp.256-261
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• 1996

Comparative biological activities of 70fr methanol extracts from the main roots and rhizomes of both red and white ginsengs were investigated using several in vitro experimental models. The main root of red ginseng and the rhizome of white ginseng strongly inhibited lipld peroxidation of hepatic microsomes induced by the non-enzymatic $Fe^{+}$ / Ascorbate system. The main root and rhizome of red ginseng markedly inhibited the release of G07, GPT and LDH by $CCl_4$-induced cytotoxicity in primary cultured rat hepatocytes as compared with those of white ginseng. And also, the main root of red ginseng showed a slight differentiating activity on HL-60 cancer cell line. The results suggest that the rhizome of ginseng have potential as a source of medicinal crude drug with possible pharmacolobica1 applications .

• Journal of Ginseng Research
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• 제29권3호
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• pp.131-137
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• 2005

백삼과 홍삼 추출물이 APAP에 의한 산화적 급성 간손상에 대한 보호효과를 마우스를 대상으로 검토한 결과 다음과 같은 결론을 얻었다. 1. 백삼과 홍삼 추출물의 간장보호 활성에 관한 기전을 규명하고자 항산화효소인 SOD, CAT의 활성도는 APAP를 복강 주사한 실험군에서 대조군에 비해 효소활성이 감소하였고, 백삼과 홍삼추출물을 전처리한 실험군에서는 APAP군에 비해 효소 활성도가 증가하는 경향을 보였다. 2. 지질과산화물의 함량은 APAP를 복강 주사한 실험군이 대조군에 비해 유의성 있게 증가하였고 백삼과 홍삼 추출물을 전처리한 실험군에서는 APAP군에 비해 지질과산화물의 생성을 유의성 있게 억제하였다. 3. 백삼과 홍삼 추출물의 투여량을 각각 50mg/kg, 250mg/kg으로 최대 5일간 전처리하여 APAP의 급성 간손상에 대한 보호효과를 조사한 결과 인삼 추출물의 투여량에는 크게 영향을 받지 않는 것으로 보였다. 따라서 백삼과 홍삼 추출물은 APAP의 활성 대사체에 의한 급성 산화적 간손상을 억제하였으며, 이는 인삼 추출물 성분이 항산화 효소와 항산화물질로 구성된 항산화 방어 체계를 통한 것임을 알 수 있다. 본 연구의 결과를 바탕으로 백삼과 홍삼 추출물이 간장 보호제로서의 개발 가능성이 있으며, APAP중독에 매우 효과적인 치료제로서 임상에서 활용될 수 있다고 생각된다.

• Journal of Ginseng Research
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• 제1권1호
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• pp.25-28
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• 1976

몇 가지 유기용매를 사용하여 인삼 추출액을 분별 분리하여 몇 개의 분칠들을 얻어서 이들이 RNA중합효소의 활동성에 미치는 영향을 조사하였다. 백삼과 홍삼에서 모두 RNA 중합효소의 활동성에 양성적인 효과를 가진 분획들을 얻었다. 백삼의 경우 RNA 중합효소에 양성적인 효과를 미치는 성분들은 전체 메탄을 추출액 분획, 초산에틸 추 출모액 및 이 모액의 수용성 분획들에서 확인되었고 흥삼의 경우에는 전체 메탄을 추출액 분획과 에테르 분획들에서 확인되었다. 이 사실은 중합효소에 양성적인 효과를 나타내는 성분들이 무극성 및 극성 부분들로 이루어져 있으며, 그들이 홍삼의 가공과 정에서 두 부분으로 분해되었을 것이라는 것을 암시의 준다.

• Journal of Ginseng Research
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• 제24권4호
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• pp.183-187
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• 2000

본 연구에서는 백삼 및 홍삼을 동체 및 뇌두 부분으로 나누어 각 분획물의 생쥐유래 암세포에 대한 독성을 대식세포에 대한 독성과 비교하여 관찰하였으며, 이러한 인삼분획의 세포독성이 세포의 분열주기 억제와 연관되어 있는 지를 확인하기 위하여 L929세포의 세포주기에 미치는 영향도 실험하였다. 세포독성 실험에서 홍삼이 백삼에 비해 우수한 세포독성을 나타내었으며, 백삼 및 홍삼 모두 뇌두 분획물이 동체 분획물에 비해 우수한 세포독성을 나타내었다. 또한, 실험에 사용한 세포들 중 RAW264.7세포에 대한 인삼 분획물의 세포독성이 다른 암세포 및 대식세포에 비해 강하게 나타났다. 이들 분획물의 세포 분열주기에 미치는 영향을 관찰한 실험에서는 각 분획물 모두 L929세포의 분열주기를 G$_2$/M기에서 억제하는 것으로 나타났다. 따라서, 본 실험의 결과로 백삼에 비해 홍삼에 암세포에 대한 독성을 나타낼 수 있는 물질이 보다 많이 포함되어 있음을 알 수 있으며, 같은 백삼이나 홍삼에서도 뇌두 부위에 이러한 세포독성 물질이 많이 분포하는 것으로 나타났다. 또한 본 실험의 결과, 인삼의 세포독성 기작은 세포의 분열주기 억제와 연관되어 있는 것으로 추측된다.

• 한국약용작물학회지
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• 제23권2호
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• pp.138-143
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• 2015

This study was carried out to evaluate the preventive effect of three forms of Korean ginseng roots (fresh, white and red) against bisphenol A (BPA) toxicity in mouse male germ cells (GC-2spd, TM3, TM4). ROS (reactive oxygen species) generation were measured by DCF-DA (2',7'-dichlorohydrofluorescein diacetate) assay. Also, semi-quantitative reverse transcriptase polymerase chain reaction (RT-PCR) was performed to quantify the mRNA expression levels of apoptosis-related genes, Bax (pro-apoptotic gene) and Bcl2 (anti-apoptotic gene). ROS generation was increased by $50{\mu}M$ BPA, but definitely decreased by treatment with Korean ginseng extracts (fresh, white and red) in mouse male germ cells. In especial, Korean fresh ginseng extract reduced significantly ROS production to normal control. In addition, Korean fresh and white ginseng extracts suppressed the apoptosis of mouse male germ cells by fine-tuning mRNA levels of apoptotic genes changed by BPA. In general, Korean fresh ginseng extract was more effective than white ginseng extract for reducing BPA-induced oxidative stress and apoptosis in mouse male germ cells. Therefore, Korean fresh and white ginseng may help to alleviate biphenol A toxicity in mouse male germ cells.

• 한국식생활문화학회지
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• 제31권3호
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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.