• Title, Summary, Keyword: ginseng treatment

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Effect of Dry Heat Treatment of Red Ginseng and Red Ginseng Residue on Mycelial Growth and on Induced Tolerance of Fusarium oxysporum to Mercury Chloride (홍미삼과 홍삼정박의 건열처리가 Fusarium owsporum의 균사 생장과 승홍에 대한 내성에 미치는 영향)

  • Kim, Yeong-Ho;Park, Myeong-Han;Lee, Jong-Won
    • Journal of Ginseng Research
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    • v.16 no.2
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    • pp.99-104
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    • 1992
  • Korean red ginseng and water extract residue of red ginseng roots were treated with dry heat and incorporated in PDA medium to examine the effect of the materials on induced tolerance against mercury chloride and mycelial growth of Fusarium oxysporum. Ginseng residue was not effective in the inducement of tolerance to mercury chloride regardless of dry heat treatment. However, the heat treatment of ginseng and ginseng residues stimulated the mycelial growth of the fungus. The materials responsible for the detoxification appeared to be water-soluble. The stimulation of the fungal mycelial growth on the media by the heat treatment was highest in the water extract of ginseng. Due to the heat treatment, the mycelial growth was also slightly increased in n-hexane and methanol extracts of ginseng, compared with the ginseng fractions without dry heat treatment.

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Ginsenoside Changes in Red Ginseng Manufactured by Acid Impregnation Treatment

  • Kim, Mi-Hyun;Hong, Hee-Do;Kim, Young-Chan;Rhee, Young-Kyoung;Kim, Kyung-Tack;Rho, Jeong-Hae
    • Journal of Ginseng Research
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    • v.34 no.2
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    • pp.93-97
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    • 2010
  • To enhance the functionalities of ginseng, an acid impregnation pre-treatment was applied during red ginseng processing. Acetic, ascorbic, citric, malic, lactic, and oxalic acid were used for the acid impregnation treatment, and total and crude saponin concentrations and ginsenoside patterns were evaluated. Total and crude saponin contents of red ginseng pre-treated by acetic, ascorbic, and citric acid were similar to those of red ginseng without pre-treatment, whereas lactic, malic, and oxalic acid pre-treatment caused a reduction of total and crude saponin in red ginseng. From the high performance liquid chromatography analysis of ginsenosides, increased $Rg_3$ density was shown in red ginseng pre-treated by acetic, ascorbic, and citric acid impregnation. In the case of lactic, malic, and oxalic acid pre-treatment, increased $Rg_1$ density was observed in red ginseng. Increased $Rg_1$ and $Rg_3$ contents due to acid impregnation during red ginseng processing may contribute to improving bioactive functionalities of red ginseng.

Effect of Alcohol Treatment on Growth of Microorganisms Contaminated in Ginseng Powders (알콜처리가 인삼분말에 오염된 미생물의 성장에 미치는 영향)

  • 곽이성;장진규;주종재
    • Journal of Food Hygiene and Safety
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    • v.12 no.3
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    • pp.205-209
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    • 1997
  • Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

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Effect of Ginseng on the Alcohol Metabolism in Alcohol Treated Rat (알톨 대사에 미치는 인삼의 영향)

  • Huh, Keun;Choi, Chong-Won
    • YAKHAK HOEJI
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    • v.28 no.1
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    • pp.49-51
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    • 1984
  • After pretreatment with ginseng followed by induction of acute intoxication of alcohol, the activities of alcohol dehydrogenase (ADH), microsomal ethanol-oxidizing system (MEOS) and aldehyde dehydrogenase(Ald DH) increased respectively compared to the groups treated with alcohol alone. In case that ginseng was given to rats fed with 5% alcohol instead of water for 60 days, the activities of ADH and MEOS increased compared to the groups treated. On the contrary, the activity of Ald DH in mitochondrial fraction decreased to an extent of about 35% in chronic alcoholism, but after pretreatment of ginseng the activity was restored to the control level. On the other hand, the catalase activity was not significantly affected by either treatment. Ginseng butanol fraction significantly increased the serum isocitrate dehydrogenase activity which is inhibited by alcohol-treated in rat. Alcohol-induced lactate dehydrogenase activity was decreased to control level in liver by ginseng treatment. And the serum level of lactic acid also decreased by ginseng treatment in alcohol-intoxicated rat. Ginseng butanol fraction markedly decreased the xanthine oxidase activity in the ethanol-treated rat liver. It was also observed that ginseng reduced the blood concentration of uric acid on experimentally reduced hyperuricemia by alcohol treatment. Uricase activity was not affected by either treatment. Ginseng butanol fraction decreased the hepatic aniline hydroxylase activity which was induced by alcohol-treated rat. These results suggest that the treatment with ginseng can be promoted the recovery from alcohol intoxication and some therapeutic effect on alcoholinduced metabolic disease.

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Production of Red Ginseng Specific Ginsenosides $(Rg_2, Rg_3, Rh_1 and Rh_2)$ from Agrobacterium-transformed hairy Roots of Panax ginseng by Heat Treatment

  • Yang, Deok-Chun;Yang, Kye-Jin;Park, Yong-Eui
    • Journal of Photoscience
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    • v.8 no.1
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    • pp.19-22
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    • 2001
  • It was reported that Red ginseng contains specific ginsenoside-Rg$_2$,-Rg$_3$,-Rh$_1$and -Rh$_2$, which show various pharmacological effects. However, production of these specific ginsenosides from Red ginseng is not commercially applicable because of high cost of the raw material, roots. This work was carried out to examine the production of Red ginseng specific ginsenosides from Agrobacterium-transformed hairy roots. Hairy roots were induced from 3 year-old root segment of Korean ginseng (Panax ginseng C.A. Meyer) after infection with Agrobacterium rhizogenes A4. Among many lines of hairybroots, KGHR-8A was selected. Steam heat treatment of hairy roots was resulted in the changes of ginsenoside composition. Eleven ginsenosides were detected in heat-treated hairy roots but eight in freeze dried hairy roots. In heat treated hairy root, content of ginsenoside-Rb$_1$,Rb$_2$,Rc, Rd, Re, Rf, and Rg$_1$were decreased compared to those of freeze dried hairy roots. However, heat treatment strongly enhanced the amount of Red ginseng specific ginsenogides (ginsenoside-Rg$_2$,-Rg$_3$,-Rh$_1$and -Rh$_2$). Amounts of ginsenoside-Rg$_3$,-Rh$_1$and -Rh$_2$ in heat-treated hairy roots were 2.58, 3.62 and 1.08 mg/g dry wt, respectively, but these were detected as trace amount in hairy roots without heat treatment. Optimum condition of heat treatment for the production of Red ginseng specific ginsenoside was 2 h at 105$^{\circ}C$. This result represents that Red ginseng specific ginsenoside can be producted from hairy roots by steam heat treatment.

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Effect of Ozone Treatment on Growth of Microorganisms Contaminated Ginseng Powders (오존처리가 인삼분말에 오염시킨 미생물의 생육에 미치는 영향)

  • 곽이성;노길봉;장진규;최강주
    • Journal of Food Hygiene and Safety
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    • v.10 no.1
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    • pp.45-51
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    • 1995
  • Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 103/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.

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Aqueous Chlorine Dioxide Treatment Improves the Shelf Life of Panax ginseng C.A. Meyer

  • Chun, Ho-Hyun;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • v.12 no.4
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    • pp.284-288
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    • 2007
  • Effect of aqueous chlorine dioxide $(ClO_2)$ treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4^{\circ}C$. Microbiological data of the fresh ginseng after $ClO_2$ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of $ClO_2$ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm $ClO_2$ treatment, respectively. Aqueous $ClO_2$ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous $ClO_2$ during storage were better than those of the control. These results clearly indicate that aqueous $ClO_2$ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

Effect of Ozone Treatment on the Changes of Fatty Acids, Organic acids, and Sensory Properties in Ginseng Powder (오존처리가 인삼분말의 지방산과 유기산 함량 및 향미특성에 미치는 영향)

  • 곽이성;최강주;김나미
    • Journal of Food Hygiene and Safety
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    • v.11 no.1
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    • pp.51-55
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    • 1996
  • As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

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Conversion of Acidic Polysaccharide and Phenolic Compound of Changed Ginseng by 9 Repetitive Steaming and Drying Process, and Its Effects of Antioxidation (인삼의 구증구포에 의한 산성다당체, 페놀성화합물의 변환 및 항산화능)

  • Kim, Do-Wan;Lee, Yun-Jin;Min, Jin-Woo;Kim, Yu-Jin;Rho, Young-Deok;Yang, Deok-Chun
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.23 no.1
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    • pp.121-126
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    • 2009
  • Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. In this study, pharmacological efficacy and ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of acidic-polysaccharide, phenolic compounds and inhibition of peroxide lipides. It was found that acidic-polysaccarides were increased by heat treatment. In addition, maltol of phenolic compounds, strong antioxidant, produced during the process of red ginseng by Maillard reaction. Acidic-polysaccarides and maltol were increased after the 1st and 3rd steaming and drying treatments, but they were decreased gradually after 5th, 7th, and 9th treatments. Antioxidant activity was increased as increasing treatment times of steaming and drying without significance. Effect of red ginseng extract on inhibition of peroxide was increased gradually until after the 7th treatment, but remarkably decreased after the 9th treatment.

Effects of the Preheating Treatments of Raw Ginseng in the Model System on the Synthesis of the Maillard Type-Browning Reaction Products of Red Ginseng

  • Suzuki, Yukio;Choi, Kang-Ju;Uchida, Kei;Ko, Sung-Ryong
    • Journal of Ginseng Research
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    • v.28 no.3
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    • pp.136-142
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    • 2004
  • During our investigations on the relationship between the browning reaction of ginseng root and two compounds (arginyl-fructosyl-glucose and arginyl-fructose) in the model system of steaming and heat-drying processes for the preparation of red ginseng, the preheating treatment of main roots of raw ginseng at 60∼70$^{\circ}C$ prior to the steaming and heat-drying processes was found to bring about the gelatinization of starch granules. The enzymatic hydrolysis of gelatinized starch to maltose, a marked formation of maltose, and the increase of both free arginine and total amino acids, resulting the acceleration of the Maillard type-browning reaction of ginseng root during the steaming and heat-drying processes, and the rise of brown color intensity of red ginseng. These results show that the preheating treatment may be effective for the decrease of inside white of red ginseng.