• Applied Biological Chemistry
• /
• v.38 no.1
• /
• pp.67-71
• /
• 1995

For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

• Journal of Sericultural and Entomological Science
• /
• v.22 no.1
• /
• pp.59-62
• /
• 1980

The effect of dietary white ginseng on growth of silkworm larva was studied with several young and grown silkworm larvae divided into four groups and fed ad basal artificial diet containing different levels of ginseng extract. The four levels of ginseng extract added to basal artificial diet were: 0 (control), 46.6, 139.9 and 279.8 mg per g of dry diet. The results obtained were as follows: 1. The body weight of silkworm larvae fed ad basal artificial diet containing different levels of ginseng extract was increased in 46.6mg ginseng extract level, 139.9mg ginseng extract level and 279.8mg ginseng extract level order. The body weight was greatly increased in 46.6mg ginseng extract level than in control. It is, therefore. considered that a little white ginseng was effective for larval growth in silkworm rearing with artificial diet. 2. The blood sugar content of silkworm larvae fed on an artificial diet containing several levels of ginseng extract was remarkably decreased as compared wilt that of the control silkworm larvae.

• Journal of agricultural medicine and community health
• /
• v.35 no.1
• /
• pp.67-76
• /
• 2010

Objectives: This study was attempted to identify the relationship between white blood cell counts and the metabolic syndrome. Methods: This study included 394 adults who visited the medical checkup center placed in Gwangju, January 1, 2008 to December 31, 2008. Index of blood test and physical checkup were performed on the study such as triglyceride, HDL-cholesterol, fasting sugar and white blood cell counts. Logistic regression analysis was used to evaluate the association between white blood cell counts, white blood cell differential count and metabolic syndrome with an adjustment age and smoking status. Results: The prevalence rate of metabolic syndrome was 25.3% among males and 13.3% among females, and was particularly high among males in their 40s. The increase in white blood cell counts lead to high prevalence of metabolic syndrome for both males and females. As white blood cell counts increased, the values of body mass index and cardiovascular risk factors were increased significantly. The odds ratio for elevated white blood cell counts increased significantly in the subjects with each components of the metabolic syndrome compared to the subjects without them. The lymphocyte counts in the white blood cell differential counts were higher in patients with metabolic syndrome than in those without. Conclusions: High level of white blood cell counts in normal range can be used as indicator in chronic inflammation. Increased white blood cell counts were significantly associated with metabolic syndrome.

• Journal of Ginseng Research
• /
• v.35 no.4
• /
• pp.436-441
• /
• 2011

The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract.

• Journal of Microbiology and Biotechnology
• /
• v.19 no.11
• /
• pp.1421-1430
• /
• 2009

With an aim to evaluate dye decolorization by white rot fungus on natural living conditions, reproducing by solid-state fermentation, the process of triphenylmethane dyes decolorization using the white rot fungus P. ostreatus BP, cultivated on rice straw solid-state medium, has been demonstrated. Three typical dyes, including malachite green, bromophenol blue, and crystal violet, were almost completely decolorized by the fungus after 9 days of incubation. During the process of dye decolorization, the activities of enzyme secreted by the fungus, and the contents of soluble components, such as phenolic compounds, protein, and sugar, changed regularly. The fungus could produce ligninolytic, cellulolytic, and hemicellulolytic enzymes and laccase was the most dominant enzyme in solid-state medium. Laccase, laccase isoenzyme, and the laccase mediator could explain the decolorization of malachite green, bromophenol blue, and crystal violet by the fungus in solid-state medium, respectively. It is worth noting that the presence of the water-soluble phenolic compounds could stimulate the growth of fungus, enhance the production of laccase, and accelerate dye decolorization.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.402-410
• /
• 2005

In order to manufacture the alcoholic drinks using cultured wild ginseng roots(CWGR) of 5 and $10\%$ (w/v), sugar content of fermentation media was adjusted to 24-25 $^{\circ}$Brix with white sugar and glucose. And 3 kinds of yeast (S. cerevisiae(KCCM 50757), S. cerevisiae (KCCM 50583) and S. bayanus(ATCC 10601) were used and then the quality of alcoholic drinks was analyzed by physical, chemical and sensory evaluation. Alcohol content was highest value of $15.8\%$ in $10\%$ of CWGR, white sugar, and S. bayanus(ATCC 10601). Major alcohols were ethanol and 1-propanol. Number of yeast cells increased to 5 days fermentation and slightly decreased afterwards. The pH was decreased abruptly from 5.0 in initial fermentation to 3.1-4.1 in 5 days fermentation. Total sugar contents were decreased continuously with fermentation periods and showed 7.0-10.5 $^{\circ}$Brix in 20 days fermentation. Saponin patterns and contents were various and higher in wine treated with S. bayanus(ATCC 10601). From the sensory evaluation, the highest score of overall quality was observed in the alcoholic beverage of $10\%$(w/v) of CWGR, glucose, and S. cerevisiae(KCCM 50583).

• Journal of Microbiology and Biotechnology
• /
• v.27 no.9
• /
• pp.1602-1608
• /
• 2017

White rose petal extract (WRE) contains large amounts of phenolic compounds and is considered edible. In this study, red and white wines were prepared by the addition of WRE (0.10% or 0.25% (w/v)), followed by fermentation at $25^{\circ}C$ for 15 days. The fermentation profiles, colors, sensory test results, and antioxidant activities of the wines were compared. As reported herein, the fermentation profiles of the pH, $CO_2$ production rate, and final ethanol concentration were not affected by the addition of WRE, but a slow consumption rate of sugar was observed in 0.25% WRE-added wine. In contrast, the total polyphenol concentrations in WRE-added wines increased significantly (p < 0.05) in a dose-dependent manner, resulting in appreciable enhancement of the antioxidant activities of the wines. Chromaticity tests showed slight changes in the redness and yellowness, but sensory tests showed that the overall flavor qualities of the WRE-added wines were acceptable to the panels. This study demonstrates that addition of WRE to wine confers beneficial health effects and this treatment results in better outcome in white wine.

• Journal of the Korean Society of Tobacco Science
• /
• v.17 no.1
• /
• pp.27-32
• /
• 1995

A new flue-cured tobacco mutant line BU 8832-85 was developed at Taegu Experiment Station, Korea Ginseng and Tobacco Research Institute in 1994. KF 8832-85 was resulted from a cross of flue-cured cultivars NC 95$\times$NC 2326, and developed by a pedigree system of breeding ; initial selection was made by plant type and resistance to bacterial wilt(BW) disease(heudomonas solanaceamm) in the F2 generation under the natural field conditions infested with the pathogen. One white flowered plant was occurred by spontaneous mutation in a certain line among the F3 generatioin while the others were pink. Six plants from the seeds by selfing were selected at the field infested with the pathogen among 240 populations with white flowering in the F4, KF 8832-85 was selected based on yield and leaf quality trials among 6 lines in Fs generation. BCF 8832-85 was compared with its Parent for certain agronomic and chemical characteristics at Taegu Experiment Station in 1993 and 1994. The results showed that KF 8832-85 have white flower, the stalk height was approximately that of NC 2326 but averaged about loom taller than NC 95. It produced ground suckers as much as NC 95, and did not breakdown leaf at the same as WC 2326. KF 8832-85 have high resistance to bacterial wilt disease. Yield of KF 8832-85 was 10 and 18% higher then that of NC 2326 and WC 95, respectively. Price per Kg was equal to that of NC 2326. The contents of nicotine and reducing sugar did not differ significantly from NC 95, while total nitrogen was significantly lower than NC 95. Therefore, the new mutant line is genetically stable for agronomic and chemical characteristics and provides a source of bacterial wilt disease resistance for use in breeding resistant flue-cured cultivars. Key words : Mutant line, White flower, Spontaneous mutation.

• BMB Reports
• /
• v.39 no.5
• /
• pp.560-570
• /
• 2006

Mistletoe (Viscum album) lectins, which are classified as a type II ribosome-inactivating protein (RIP) due to their unique biological function and the potential medical and therapeutic application in cancer cells, receive a rising attention. The heterodimeric glycoproteins contain the A-chain with catalytic activity and the B-chain with sugar binding properties. In recent years, studies involving the lectins from the white berry European mistletoe (Viscum album) and the yellow berry Korean mistletoe (Viscum album coloratum) have been described. However, the detailed mechanism in exerting unique cytotoxic effect on cancer cells still remains unclear. Here, we aim to understand and define the molecular basis and biological effects of the type II RIPs, through the studies of the recombinant Korean mistletoe lectin. To this end, we expressed, purified the recombinant Korean mistletoe lectin (rKML), and investigated its molecular characteristics in vitro, its cytotoxicity and ability to induce apoptotic cell death in cancer cells. To gain structural basis for its catalytic activity and sugar binding properties, we performed homology modeling studies based on the high degree of sequence identity and conserved secondary structure prediction between Korean and European, Himalayan mistletoe lectins, and Ricin.

• Journal of Ginseng Research
• /
• v.15 no.2
• /
• pp.144-151
• /
• 1991

This study was conducted to elucidate the effects of light intensity using polyethylene (p.E) net shading on the specific gravity, red ginseng quality, sugar and saponin contents of ginseng root. The specific gravity significantly increased in the ginseng roots grown under the P.E net shading as compared with that of common straw shading. The red ginseng quality under the P.E net shading was improved in order of 10, 5, 15, 20, 30% of light intensity and the inside cavity and inside white part decreased remarkably as compared with those of common straw shading. The ginseng roots grown under the P.E net shading at 10% and 15% light intensity showed a significant increase in the total sugar content but a significant decrease in the reducing sugar content at 15% light intensity as compared with those of common straw shading. The amount of total saponin of ginseng roots was increased under the P.E net shading at high light intensity as compared with that of common straw shading and the ginseng roots grown under the P.E net shading at 10% light intensity showed an increase in the diol group saponin but the ratio of PT/PD was decreased. Extract contents of ginseng root under the P.E net shading was higher than those of common straw shading and the roots grown under the P.E net shading at 15% and 20% light intensity resulted in a remarkable increase in extract contents.