• Journal of Ginseng Research
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• 제37권2호
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• pp.219-226
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• 2013

This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature $115^{\circ}C$ and $130^{\circ}C$) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than non-extruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature $130^{\circ}C$) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature $130^{\circ}C$). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.

• 한국자원식물학회지
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• 제25권4호
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• pp.473-481
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• 2012

구증구포방법은 기존의 홍삼제조방법에서와 같이 9회 반복 과정으로 새로운 신규사포닌 등 성분변화가 일어나지만 시간이 오래 걸리고 복잡하며 어떤 특수 성분이 얼마나 증가 되는지 보고 되어 있지 않다. 또한 기존의 구증구포방법은 제조공정 중 건조시 보통 $60^{\circ}C$에서 열풍건조를 하기 때문에 건조시 관리의 부족으로 간혹 벤조피렌에 노출되는 경우가 있다. 본 방법은 새로운 자동 구증구포방법으로 제조시간이 약 2배정도 단축되며 특히 건조시 습열냉각건조를 통하기 때문에 벤조피렌함량이 거의 검출되지 않았다. 또한 사포닌 변환 등은 기존 구증구포방법과 같이 사포닌 변화가 일어나 홍삼에서만 나타나는 Rg3와 기타 효능활성물질 등이 분석되었다. 인삼사포닌의 경우에는 증포횟수가 증가함에 따라 흡수가 어려운 major ginsenoside(Rg1, Re, Rb1, Rc, Rb2 및 Rd)의 함량이 점차적으로 감소되고 대신 흡수가 빠르고 항암활성이 강한 minor ginsenoside (Rh1, 20(S)-Rg2, 20(R)-Rg2, 20(S)-Rg3, 20(R)-Rg3, Rk1 및 Rg5)의 함량이 점차적으로 증가하였다. 특히 diol계 사포닌인 ginsenosides Rb1, Rb2, Rc 및 Rd는 Rg3, Rk1 및 Rg5로 전환되었고, triol계 사포닌인 ginsenosides Rg1 및 Re는 Rh1, Rg2로 전환되었다. 수삼에서의 환원당, 산성다당체 및 총 페놀 화합물 함량은 7회까지 유의적으로 증가하였고 8회부터 점차 감소하는 경향을 보였다. DPPH 라디칼 소거활성은 7회까지 점차적으로 감소하여 $IC_{50}$값이 68% 감소되는 것으로 나타났으며 7회부터 9회까지는 큰 유의적 차이가 없었다. 결론적으로 본 자동 구중구포방법은 기존의 방법과 물질생성은 거의 비슷하지만 시간이 단축되고 벤조피렌 함량이 거의 검출되지 않아 앞으로 고부가가치 인삼산업에 많은 도움을 줄 것으로 생각된다.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 1998년도 Proceedings of UNESCO-internetwork Cooperative Regional Seminar and Workshop on Bioassay Guided Isolation of Bioactive Substances from Natural Products and Microbial Products
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• pp.175-175
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• 1998

We reported a new processed ginseng with increased biological activities which is named as “sun ginseng (SG)”. Study on the saponin constituents of SG led to the isolation of seven new ginsenosides named as ginsenoside Rk$_1$, Rk$_2$, Rk$_3$, Rs$_4$, Rs$\_$5/, Rs$\_$6/ and Rs$\_$7/. Ginsenoside Rk$_1$, Rk$_2$ and Rk$_3$ were the Δ$\^$20(21),24(25)/-diene dammarane compounds, while ginsenoside Rs$_4$, Rs$\_$5/, Rs$\_$6/ and Rs$\_$7/ were mono-acetylated compounds. Many other ginsenosides which were reported as minor constituents of red ginseng were also isolated, which include 20(S)-Rg$_3$, 20(R)-Rg$_3$, Rg$\_$5/, Rg$\_$6/, F$_4$, Rh$_4$, 20(S)-Rs$_3$ and 20(R)-Rs$_3$. The major ginsenosides of SG were 20(S)-Rg$_3$, 20(R)-Rg$_3$, Rk$_1$ and Rg$\_$5/.

• Journal of Dairy Science and Biotechnology
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• 제32권1호
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• pp.47-53
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• 2014

본 연구는 김치에서 분리한 L. acidophilus를 이용하여 홍삼 농축액의 진세노사이드 변화 및 폴리페놀 변화량을 확인하였고, 발효유제품 중 신선치즈를 선정하여 홍삼 발효물의 기능성 소재로의 사용 가능성을 확인하였다. 홍삼농축액3% 처리구에 L. acidophilus 유산균주를 $1.0{\times}10^8CFU/mL$로 첨가하여 $40^{\circ}C$에서 24시간 발효한 경우 유산균수는 발효 0시간째 $3.5{\times}10^8CFU/mL$에서 발효 16시간째 $3.8{\times}10^8CFU/mL$로 증가하였다가 그 후 감소하여 발효 24시간째에는 $2.2{\times}10^8CFU/mL$로 측정되었다. Ginsenoside 전환 양상은 고분자 물질로는 Rb1, Rb2, Rc, Rd, Re, Rf, Rg1이 검출되었고, 저분자 물질로는 Rg3(20S), Rg3(20R), Rh2(20S), Rh1(20R), Rh2(20S), Rh2(20R), F1, Compound K, Protopanaxadiol(20S), Protopanaxadiol(20R)이 검출되었다. 고분자 물질이 감소함에 따라 저분자 물질인 Rg3(20S) 및 Rg3(20R), protopanaxadiol(20R), F1, Compound K 등이 증가하였다. 홍삼 발효물의 총 페놀 화합물의 변화량은 에틸아세테이트 분획물 및 16% ACN 분획물에서 발효시간이 증가할수록 폴리페놀 함량이 증가하였다. 홍삼 발효물을 첨가하여 제조한 신선치즈의 저장 중 품질변화를 분석하였으며, 홍삼 발효물의 첨가농도가 높아질수록 pH는 저장기간 동안 감소하였고, 산도 및 유산균수는 증가하였다. 관능검사 결과 홍삼 발효물 1% 처리구가 대조구와 유사한 평가를 얻었으며, 이때의 사포닌 함량은 14.8 mg%, 총 페놀함량은 3.7 mg%이었다. 따라서 향후 동물모델을 통한 추가적인 효능검증이 이뤄진다면 홍삼 발효물을 이용한 기능성 강화 고부가가치 신선치즈 제조가 가능할 것으로 보인다.

• Journal of Microbiology and Biotechnology
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• 제21권10호
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• pp.1057-1063
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• 2011

Herein, a novel ginsenosidase, named ginsenosidase type IV, hydrolyzing 6-O-multi-glycosides of protopanaxatriol-type ginsenosides (PPT), such as Re, R1, Rf, and Rg2, was isolated from the Aspergillus sp. 39g strain, purified, and characterized. Ginsenosidase type IV was able to hydrolyze the 6-O-${\alpha}$-L-($1{\rightarrow}2$)-rhamnoside of Re and the 6-O-${\beta}$-D-($1{\rightarrow}2$)-xyloside of R1 into ginsenoside Rg1. Subsequently, it could hydrolyze the 6-O-${\beta}$-D-glucoside of Rg1 into F1. Similarly, it was able to hydrolyze the 6-O-$_{\alpha}$-L-($1{\rightarrow}2$)-rhamnoside of Rg2 and the 6-O-${\beta}$-D-($1{\rightarrow}2$)-glucoside of Rf into Rh1, and then further hydrolyze Rh1 into its aglycone. However, ginsenosidase type IV could not hydrolyze the 3-O- or 20-O-glycosides of protopanaxadiol-type ginsenosides (PPD), such as Rb1, Rb2, Rb3, Rc, and Rd. These exhibited properties are significantly different from those of glycosidases described in Enzyme Nomenclature by the NC-IUBMB. The optimal temperature and pH for ginsenosidase type IV were $40^{\circ}C$ and 6.0, respectively. The activity of ginsenosidase type IV was slightly improved by the $Mg^{2+}$ ion, and inhibited by $Cu^{2+}$ and $Fe^{2+}$ ions. The molecular mass of the enzyme, based on SDS-PAGE, was noted as being approximately 56 kDa.

• Natural Product Sciences
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• 제21권2호
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• pp.111-121
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• 2015

The root of Panax ginseng, is a Korea traditional medicine, which is used in both raw and processed forms due to their different pharmacological activities. As part of a continued chemical investigation of ginseng, the focus of this research is on the isolation and identification of compounds from Panax ginseng root by open column chromatography, medium pressure liquid chromatography, semi-preparative-high performance liquid chromatography, Fast atom bombardment mass spectrometric, and nuclear magnetic resonance. Dammarane-type triterpenoid saponins were isolated from Panax ginseng root by open column chromatography, medium pressure liquid chromatography, and semi-preparative-high performance liquid chromatography. Their structures were identified as protopanaxadiol ginsenosides [gypenoside-V (1), ginsenosides-Rb1 (2), -Rb2 (3), -Rb3 (4), -Rc (5), and -Rd (6)], protopanaxatriol ginsenosides [20(S)-notoginsenoside-R2 (7), notoginsenoside-Rt (8), 20(S)-O-glucoginsenoside-Rf (9), 6-O-[$\alpha$-L-rhamnopyranosyl(1$\rightarrow$2-$\beta$-D-glucopyranosyl]-20-O-$\beta$-D-glucopyranosyl-$3\beta$,$12\beta$, 20(S)-dihydroxy-dammar-25-en-24-one (10), majoroside-F6 (11), pseudoginsenoside-Rt3 (12), ginsenosides-Re (13), -Re5 (14), -Rf (15), -Rg1 (16), -Rg2 (17), and -Rh1 (18), and vinaginsenoside-R15 (19)], and oleanene ginsenosides [calenduloside-B (20) and ginsenoside-Ro (21)] through the interpretation of spectroscopic analysis. The configuration of the sugar linkages in each saponin was established on the basic of chemical and spectroscopic data. Among them, compounds 1, 8, 10, 11, 12, 19, and 20 were isolated for the first time from P. ginseng root.

• 생약학회지
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• 제48권4호
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• pp.329-338
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• 2017

This study was investigated the changes of quality stability and physicochemical characteristics of the Korean red ginsengs stored for a long times over 20 years. The Korean red ginsengs were stored for 4 to 22 years in canned packaging with polypropylene film and wooden box at room temperatures. The unusal phenomena such as discoloration and pin hole in packaging were not observed. General bacteria showed the vlaues of below 100 CFU/g, coliform groups and molds were not found in any samples stored for 22 year. Any samples also were not detected in mycotoxins. The contents of moisture, ash and crude saponin were the levels of 10.6~11.1%, 3.8~4.2% and 4.1~4.7% during the whole storage periods, respectively. The contents of maltol, which has been known as characteristic flavour and antioxidant of Korean red ginseng, showed remarkably increasing tendency from 0.10 mg/g for 4 years to 2.53 mg/g for 22 years during the storage. The contents of AFG (arginyl-fructosyl-glucose), arginine and free sugar were slightly decreased. Acidic polysaccharide and ginsenoside were not changed significantly during the storage periods. The contents of acidic polysaccharide and total ginsenosides were the 75.1~76.3 mg/g and 15.1~16.6 mg/g, respectively. The sums of ginsenoside-Rg1,-Rb1 and -Rg3s were the ranges of 9.3~9.9 mg/g and PD (ginsenoside-Rb1, -Rb2,-Rc,-Rd,-Rg3s,-Rg3r)/PT (ginsenoside-Rg1,-Rg2,-Re,-Rf,-Rh1) saponin ratios were the levels of 1.4~1.5. These results suggest that Korean red ginsengs stored for long periods show relatively stable quaility stabilities and not significantly changed the contents of ginsenoside and polysaccharide during the storage up to 22 years.

• Journal of Ginseng Research
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• 제41권3호
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• pp.361-369
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• 2017

Background: The chemical constituents of Panax ginseng are changed by processing methods such as steaming or sun drying. In the present study, the chemical change of Panax ginseng induced by steaming was monitored in situ. Methods: Samples were separated from the same ginseng root by incision during the steaming process, for in situ monitoring. Sampling was sequentially performed in three stages; FG (fresh ginseng) ${\rightarrow}$ SG (steamed ginseng) ${\rightarrow}$ RG (red ginseng) and 60 samples were prepared and freeze dried. The samples were then analyzed to determine 43 constituents among three stages of P. ginseng. Results: The results showed that six malonyl-ginsenoside (Rg1, Rb1, Rb3, Rc, Rd, Rb2) and 15 amino acids were decreased in concentration during the steaming process. In contrast, ginsenoside-Rh1, 20(S)-Rg2, 20(S, R)-Rg3 and Maillard reaction product such as AF (arginine-fructose), AFG (arginine-fructose-glucose), and maltol were newly generated or their concentrations were increased. Conclusion: This study elucidates the dynamic changes in the chemical components of P. ginseng when the steaming process was induced. These results are thought to be helpful for quality control and standardization of herbal drugs using P. ginseng and they also provide a scientific basis for pharmacological research of processed ginseng (Red ginseng).

• Journal of Ginseng Research
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• 제43권1호
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• pp.116-124
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• 2019

Background: Ginsenosides are known as the principal pharmacological active constituents in Panax medicinal plants such as Asian ginseng, American ginseng, and Notoginseng. Some ginsenosides, especially the 20(R) isomers, are found in trace amounts in natural sources and are difficult to chemically synthesize. The present study provides an approach to produce such trace ginsenosides applying biotransformation through Escherichia coli modified with relevant genes. Methods: Seven uridine diphosphate glycosyltransferase (UGT) genes originating from Panax notoginseng, Medicago sativa, and Bacillus subtilis were synthesized or cloned and constructed into pETM6, an ePathBrick vector, which were then introduced into E. coli BL21star (DE3) separately. 20(R)-Protopanaxadiol (PPD), 20(R)-protopanaxatriol (PPT), and 20(R)-type ginsenosides were used as substrates for biotransformation with recombinant E. coli modified with those UGT genes. Results: E. coli engineered with $GT95^{syn}$ selectively transfers a glucose moiety to the C20 hydroxyl of 20(R)-PPD and 20(R)-PPT to produce 20(R)-CK and 20(R)-F1, respectively. GTK1- and GTC1-modified E. coli glycosylated the C3-OH of 20(R)-PPD to form 20(R)-Rh2. Moreover, E. coli containing $p2GT95^{syn}K1$, a recreated two-step glycosylation pathway via the ePathBrich, implemented the successive glycosylation at C20-OH and C3-OH of 20(R)-PPD and yielded 20(R)-F2 in the biotransformation broth. Conclusion: This study demonstrates that rare 20(R)-ginsenosides can be produced through E. coli engineered with UTG genes.

• Journal of Ginseng Research
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• 제36권1호
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• pp.93-101
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• 2012

This study evaluated the anti-cholinesterases (ChEs) and antioxidant activities of white ginseng (WG) and black ginseng (BG) roots of Panax ginseng (PG), P. quinquefolium (PQ), and P. notoginseng (PN). Ginsenosides $Rg_1$, Re, Rf, $Rb_1$, Rc, $Rb_2$, and Rd were found in white PG, whereas Rf was not found in white PQ and Rf, Rc, and $Rb_2$ were not detected in white PN. The major ginsenoside content in steamed BG including $RK_3$, $Rh_4$, and 20(S)/(R)-$Rg_3$ was equivalent to approximately 70% of the total ginsenoside content. The WG and BG inhibited acetylcholinesteras (AChE) and butyrylcholinesterase (BChE) in a dose dependent manner. The efficacy of BG roots of PG, PQ, and PN on AChE and BChE inhibition was greater than that of the respective WG roots. The total phenolic contents and 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) scavenging activity were increased by heat treatment. Among the three WG and BG, white PG and steamed black PQ have significantly higher contents of phenolic compounds. The best results for the DPPH scavenging activity were obtained with the WG and BG from PG. These results demonstrate that the steamed BG roots of the three studied ginseng species have both high ChEs inhibition capacity and antioxidant activity.