Natural Product Sciences

The Korean Society of Pharmacognosy (한국생약학회)
권호 표지
DOI QR코드

DOI QR Code

The Comparison of Seasonal Ginsenoside Composition Contents in Korean Wild Simulated Ginseng (Panax ginseng) which were Cultivated in Different Areas and Various Ages

  • Yang, Byung Wook (Leaders in INdustry-university Cooperation+ (LINC+), Semyung University) ;
  • Lee, Jae Bum (The Department of Oriental Medical Food & Nutrition, Semyung University) ;
  • Lee, Jung Min (The Department of Oriental Medical Food & Nutrition, Semyung University) ;
  • Jo, Min Su (The Department of Oriental Medical Food & Nutrition, Semyung University) ;
  • Byun, Jae Kyung (Korea Forestry Promotion Institute) ;
  • Kim, Hyoung Chun (College of Pharmacy, Kangwon National University) ;
  • Ko, Sung Kwon (The Department of Oriental Medical Food & Nutrition, Semyung University)
  • Received : 2018.07.17
  • Accepted : 2018.09.03
  • Published : 2019.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

The ginsenoside content was compared with wild simulated ginseng (Panax ginseng) collected every season at 11 wild simulated ginseng plantations in Korea. As a result, the total saponin of 7 years old wild simulated ginseng showed the highest content of 4.5% in spring sampling wild simulated ginseng, 2.0% in summer sampling wild simulated ginseng, 1.2% in winter sampling wild simulated ginseng and 1.0% in autumn sampling wild simulated ginseng. And also, the total saponin of 10 years old wild simulated ginseng showed the highest content of 3.9% in spring sampling wild simulated ginseng, summer sampling wild simulated ginseng (1.8%), winter sampling wild simulated ginseng (1.6%) and autumn sampling wild simulated ginseng (0.6%). Therefore, the total saponin of spring sampling wild simulated ginseng was about 4.5 - 6.5 times higher than that of autumn sampling wild simulated ginseng regardless of cultivation period.

Keywords

References

  1. Ko, S. K.; Leem, K. H. Kor. J. Herbology 2009, 24, 169-172.
  2. Ko, S. K.; Im, B. O. Korean ginseng science; Yakupsinmusa: Seoul, 2009, p 33.
  3. Namba, T. The Encyclopedia of Wakan-Yaku with Color Pictures (I); Hoikusha: Osaka, 1980, p 1.
  4. Park, J. D. Korean J. Ginseng Sci. 1996, 20, 389-415.
  5. Sanada, S.; Kondo, N.; Shoji, J.; Tanaka, O.; Shibata, S. Chem. Pharm. Bull. 1974, 22, 421-428. https://doi.org/10.1248/cpb.22.421
  6. Kitagawa, I.; Taniyama, T.; Shibuya, H.; Noda, T.; Yoshikawa, M. Yakugaku Zasshi 1987, 107, 495-505. https://doi.org/10.1248/yakushi1947.107.7_495
  7. Shibata, S.; Tanaka, O.; Ando, T.; Sado, M.; Tsushima, S.; Ohasawa, T. Chem. Pharm. Bull. 1966, 14, 595-600. https://doi.org/10.1248/cpb.14.595
  8. Tanaka, O.; Nagai, M.; Shibata, S. Chem. Pharm. Bull. 1966, 14, 1150-1156. https://doi.org/10.1248/cpb.14.1150
  9. Lim, W.; Mudge, K. W.; Weston, L. A. Planta Med. 2007, 73, 71-76. https://doi.org/10.1055/s-2006-951768
  10. Lui, J. H. C.; Staba, E. J. J. Nat. Prod. 1980, 43, 340-346. https://doi.org/10.1021/np50009a004
  11. Lim, W.; Mudge, K. W.; Vermeylen, F. J. Agric. Food Chem. 2005, 53, 8498-8505. https://doi.org/10.1021/jf051070y
  12. Kim, S. J.; Shin, S. S.; Seo, B. I.; Jee, S. Y. Kor. J. Herbology 2004, 19, 41-50.
  13. Hong, M. H.; Lim, H. K.; Park, J.; Jun, N. J.; Lee, Y. J.; Cho, M.; Cho, S. K. J. Korean Soc. Appl. Biol. Chem. 2008, 51, 102-107. https://doi.org/10.3839/jabc.2008.017
  14. Kim, J. H.; Kim, J. K. J. Korean Soc. Food Sci. Nutr. 2006, 35, 1315-1321. https://doi.org/10.3746/jkfn.2006.35.10.1315
  15. Kwon, K. R.; Cho, A. L.; Lee, S. G. J. Kor. Inst. Herb. Acupunc. 2003, 6, 7-27.
  16. Yun, S. N.; Moon, S. J.; Ko, S. K.; Im, B. O.; Chung, S. H. Arch. Pharm. Res. 2004, 27, 790-796. https://doi.org/10.1007/BF02980150
  17. Lee, C. R.; Whang, W. K.; Shin, C. G.; Lee, H. S.; Han, S. T.; Im, B. O.; Ko, S. K. Korean J. Food Sci. Technol. 2004, 36, 847-850.
  18. Jang, J. G.; Lee, K. S.; Kwon, D. W.; Nam, K. Y.; Choi, J. H. Korean J. Food Nutr. 1983, 12, 37-40.
  19. Han, S. T.; Shin, C. G.; Yang, B. W.; Hahm, Y. T.; Sohn, U. D.; Im, B. O.; Cho, S. H.; Lee, B. Y.; Ko, S. K. Food Sci. Biotechnol. 2007, 16, 281-284.
  20. Lee, J. B.; Kim, M. U.; Cho, S. H.; Ko, S. K. Kor. J. Pharmacogn. 2017, 48, 255-259.
  21. Lee, J. B.; Yang, B. W.; Park, J. D.; Ko, S. K. Yakhak Hoeji 2017, 61, 274-280. https://doi.org/10.17480/psk.2017.61.5.274
  22. Ko, S. K.; Lee, K. H.; Hong, J. K.; Kang, S. A.; Sohn, U. D.; Im, B. O.; Han, S. T.; Yang, B. W.; Chung, S. H.; Lee, B. Y. Food Sci. Biotechnol. 2005, 14, 509-513.
  23. Kim, S. K.; Sakamoto, I.; Morimoto, K.; Sakata, M.; Yamasaki, K. K.; Tanaka, O. Planta Med. 1981, 42, 181-186. https://doi.org/10.1055/s-2007-971623

Cited by

  1. 세신 비극성 분획의 항암 활성 및 성분 분석 vol.51, pp.4, 2019, https://doi.org/10.22889/kjp.2020.51.4.264
  2. Anticancer Activities of Ginsenosides, the Main Active Components of Ginseng vol.2021, 2021, https://doi.org/10.1155/2021/8858006
  3. Application of Identification and Evaluation Techniques for Ethnobotanical Medicinal Plant of Genus Panax: A Review vol.51, pp.4, 2019, https://doi.org/10.1080/10408347.2020.1736506
  4. Global Trends in Research on Wild-Simulated Ginseng: Quo Vadis? vol.12, pp.6, 2021, https://doi.org/10.3390/f12060664