• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.922-927
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• 1996

To analyse components of fresh ginseng and some white ginsengs with different processing conditions, approximate composition, extraction yield, total saponin content and composition and free sugar composition of fresh ginseng, white ginseng, Taeguksam A and Taeguksam B were examined. Yield of hot water extraction was two times higher than that of 80% methanol extraction. Hot water extraction yields of fresh ginseng, white ginseng, Taeguksam A and Taeguksam B were 56.4, 39.9, 42.9 and 46.6%, respectively, while the 80% methanol extraction yields ranged from 15.8% to 21.9%. Total saponin contents of the above were 2.40, 1.73, 1.45 and 1.79%, respectively, with hot water extraction and were 2.15, 2.99, 2.81 and 2.35%, respectively, with 80% methanol extraction. Ginsenoside compositions of the above varied with processing conditions and extraction solvents. Hot water and 80% methanol extracts of fresh and white ginseng composed of fructose, glucose, sucrose and maltose. Rhamnose was detected only in the extract of Taeguksam A and B.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.204-211
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• 1994

Three unknown ninhydrin positive substances (UK-I, UK-II and UK-III) were detected with an amino acid analyzer in a water extract of Korean red ginseng. One of them (UK-II) was isolated and determined to be maltulosyl arginine (Arg-Fru-Glc) on the basis of chemical and spectroscopic evidence. Another one (VK-III) was identified as Arg-Fru. Maltulosyl arginine, but not Arg-Fru, is a newly identified amino acid derivative. The Korean red ginseng was shown to contain more amount of maltulosyl arginine than the white ginseng. Maltulosyl arginine was found to be produced by the Mallard reaction of maltose with arginine during the heating process involved in preparation of the red ginseng. Maltulosyl arginine was found to inhibit maltase activity. Based on these results, the physiological significance of this new compound is discussed.

• YAKHAK HOEJI
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• v.47 no.1
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• pp.52-55
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• 2003

Antidiabetic activities of white ginseng 50％ ethanol extract (WGE) and IH901, an intestinal metabolite of ginsenoside R $b_1$, were compared in multiple low dose streptozotocin (STZ)-induced diabetic rats. WGE or IH901 were coadministered with STZ on Day 1 at dose of 100 and 300 mg or 10 and 30 mg, respectively, and continually administered for 16 days. STZ dissolved in citrate boner was injected intraperitoneally at dose of 20 mg/kg for 5 consecutive days. During the experiment, plasma glucose level and body weight were measured every 4$^{th}$ day. Amount of food and water intake were evaluated once a week and compared between groups. WGE and IH901 both significantly reduced the plasma glucose levels on Day 16 as compared with those of the diabetic control group. In the meantime, amount of food and water intake in WGE-and IH901-treated groups were significantly improved in a dose dependent fashion as compared with those of the diabetic control group. Taken together WGE and IH901 showed the comparable antidiabetic activities at the corresponding doses used in this experiment.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.6
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• pp.738-744
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• 2013

The purpose of this study is to investigate effects of White Ginseng-Ejung-tang water extract (EJ) on production of various cytokines such as interleukin (IL)-2, IL-5, IL-6, IL-10, IL-12p70, macrophage inflammatory protein (MIP)-2, vascular endothelial growth factor (VEGF), keratinocyte-derived chemokine(KC), tumor necrosis factor (TNF)-${\alpha}$, and granulocyte macrophage colony-stimulating factor (GM-CSF) in RAW 264.7 mouse macrophages stimulated by lipopolysaccharide (LPS). Levels of cytokines were measured by High-throughput multiplex bead array cytokine assay based on xMAP (multi-analyte profiling beads) technology. EJ significantly decreased levels of IL-2, IL-12p70, IL-5, MIP-2 for 24 h incubation at the concentrations of 25, 50, and 100 ${\mu}g/mL$ in LPS-induced RAW 264.7 (P < 0.05). EJ significantly decreased levels of IL-6 at the concentrations of 50 and 100 ${\mu}g/mL$ (P < 0.05). EJ significantly decreased levels of IL-10 and VEGF at the concentrations of 25 and 100 ${\mu}g/mL$ (P < 0.05). EJ significantly decreased levels of KC at the concentrations of 100 ${\mu}g/mL$ (P < 0.05). EJ did not show any significant effect on TNF-${\alpha}$ and GM-CSF production. These results suggest that EJ has anti-inflammtory property related with its inhibition of IL-2, IL-5, IL-6, IL-10, IL-12p70, MIP-2, VEGF, and KC production in LPS-induced macrophages.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.80-93
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• 1986

The tail portion of dried 6-year old white ginseng was extracted and sugars and nitrogen compounds were also evaluated for chemical properties depending on varying conditions of extractions. The factors studied were extraction temperature in the range of 70-$100^{\circ}C$, ethanol concentration of 0-90% and the times of extractions which was taken 8 hours per each extraction in water at $80^{\circ}C$. For the effect of ethanol concentration in the extraction solvent, it was found that the amounts of free, reducing and total sugars and starch recovered in extract were almost linearly decreased along with the increase of concentration and the nonprotein nitrogen accounted over 84% of total nitrogen in extract. As ethanol concentration became increased, extractions of total nitrogen and water souluble nonprotein nitrogen were decreased especially in 90% ethanol. For the extraction temperature, all the sugar fractions with water and 70% ethanol except free sugar have tended to increase along with the temperature raised from 70 to $100^{\circ}C$ and it was found there is little changes of nitrogen compounds in the temperature range except a rapidly increase in water soulble protein at $100^{\circ}C$. For the times of extractions, showed that most of extractable compounds were extracted in 3 times of extractions with water at $80^{\circ}C$. It was shown that more than 95f) of sugars and 80% of nitrogen compounds were yielded with water extraction. Accordingly it was efficient to extract with water or 70% ethanol in 3 times in terms of !actor and energy consumption.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.153-158
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• 1984

From water extract of red ginseng, two new-type glucosides, $A:\;C_{12}H_{16}O_8\;and\;B:\;C_9H_{16}\;O_7,$ were isolated by fractionation with highly porous polymer ollowed by chromatography on silica gel in yields of 0.04 and $0.16\%,$ respectivley. The structures of A and B were elucidated by means of NMR and MS. Neither glucosides were detected in the extract of white ginseng and the mechanism of formation of A and B during the process of steaming will be discussed. The isolation and identification of saponins of corms (head of the root) of red ginseng are also reported.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.475-481
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• 2013

The objective of this study was to investigate the effect of red ginseng extracted with water extract (WE) and 50% ethanol extract (EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity (WHC) was observed in samples supplemented with ${\geq}$ 0.5% WE (p < 0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ${\geq}$ 0.5% WE or EE showed a significantly higher redness ($a^*$-value) compared to the control (p < 0.01). The total plate counts (TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen (VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses > 0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.383-391
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• 1994

A substance that inhibit the lipolytic action of Toxohormone-L was a crude acidic polysaccharide isolated from Korean red and white ginseng. The total inhibitory activities (units) of PGI and PG4 fraction in white ginseng and those of PG,, PG4 and PG43 fraction in red ginseng were higher than other fractions in vitro test. Each water extract of ginseng was effective against the lipolysis induced by the Toxohormone-L at the concentration over 10~100$\mu$l/ml. The total inhibitory activities (units) were highest at the concentration of 100ug/ml and 1,000ug/ml in the 4-year and 5-year old white ginseng root respectively, while, it was higher in the 6-year old ginseng than other ages regardless of the reaction concentration In the red ginseng. The inhibitory effect of ginsenos1de - Rb2 on the lipolysis by Toxohormone-L was higher than other ginsenosides at the concentration of 100 $\mu$g to 500 $\mu$g/ml of reaction mixture, and total inhibitory activities (units) of ginsenoside -Rb2 were also higher than other treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.458-463
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• 2009

In this study, white ginseng water extract (WGWE) solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total white ginseng extracts was 8.32 mg/10 ml which was extracted at $75^{\circ}C$ for 18 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest content of $Rb_2$ and Re was 0.89 mg/10 ml, 0.82 mg/10 ml at $75^{\circ}C$ for 18 hours which decreased according to the increased extracted temperature and time. The highest content of $Rg_3$ was 1.67 mg/10 ml at $95^{\circ}C$ for 24 hours which decreased according to the increased time. The turbidity, sweetness and reducing sugar content were increased according to the increased extracted time at $75^{\circ}C$, $85^{\circ}C$, $95^{\circ}C$, but pH were decreased according to the increased extracted time. Therefore, the most appropriate white ginseng extracting method have to extracted the proper temperature for saponin content at first time in combination with raise the temperature for taste at second time.