• Proceedings of the Ginseng society Conference
• /
• 1990.06a
• /
• pp.68-70
• /
• 1990

• Korean Journal of Food Science and Technology
• /
• v.46 no.5
• /
• pp.549-555
• /
• 2014

The geographical origin of commercial red ginseng concentrate was studied using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The ginsenoside content of domestic and Chinese red ginseng concentrates was determined. Four types of suspected origin samples could be selected this technique. The LC-MS/MS data were statistically analyzed on the basis of canonical function analysis and principal component analysis. Domestic and Chinese samples could be discriminated via canonical function analysis using posterior probability. In addition, the mixture ratio (Korean or Chinese origin) of the unknown origin specimen could be predicted based on the relationship between the mixing concentration of red ginseng concentrates and principal component 1.

• Journal of Ginseng Research
• /
• v.41 no.4
• /
• pp.556-565
• /
• 2017

Background: Recent studies have revealed that the properties Traditional Chinese Medicine is mostly associated with are substance and energy metabolism. Our study aimed to compare the effect of red ginseng (RG) (warm property) and ginseng leaves (GL; cold property) on the substance and energy metabolism of rats with hypothyroidism. Materials and methods: Rats were administered propylthiouracil intraperitoneally for 20 d to cause hypothyroidism. The reference group was orally administered Aconiti Lateralis Radix Praeparaia [FZ (Fuzi in Chinese)], while both the RG and GL groups were orally administrated crude drugs. The rectal, tail, toe, and axilla temperature of the rats were assayed every 3 d. Oxygen consumption, carbon dioxide production, heat production, and energy expenditure were measured via TSE phenoMaster/LabMaster animal monitoring system. Adenosine monophosphate-activated protein kinase, $Na^+-K^+$-ATPase, fumarase, pyruvic acid and cyclic adenosine monophosphate/cyclic guanosine monophosphate were determined. Results: The lower levels of triiodothyronine, tetraiodothyronine, and thyrotropin-releasing hormone and the higher level of thyroid stimulating hormone revealed the successful establishment of a hypothyroidism model. Oxygen consumption, carbon dioxide production, heat production, and energy expenditure in the FZ and RG groups were obviously increased. The activity of $Na^+-K^+$-ATPase and fumarase in the FZ and RG groups was significantly increased. The cyclic adenosine monophosphate/cyclic guanosine monophosphate level in the FZ and RG groups was increased, while the GL group showed the opposite. Conclusion: Our research provides a new way to explore the efficiency of Chinese medicine on the basis of the relationship between drug property and effects on substance and energy metabolism.

• The Journal of Korean Medicine
• /
• v.33 no.3
• /
• pp.200-230
• /
• 2012

Objectives: Ginseng, Panax ginseng C. A., white ginseng, has been used for thousands of years in Traditional Korean Medicine. Red ginseng can be made by a steaming process of white ginseng changing a variety of ginsenosides and ingredients such as dencichine. This article reviews red ginseng for mechanisms for pharmacodynamics and toxicity based on the content of ginseng's active ingredients, ginsenoside changed by steaming. Methods: The following electronic databases were searched: PubMed, Science Direct and Chinese Scientific Journals full text database (CQVIP), and KSI (Korean Studies Information) from their respective inceptions to June 2012. Results: Compared with unsteamed ginseng, the content of ginsenosides Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 called red ginseng-specific ginsenosides increased after the steaming process. Different ginsenosides have shown a wide variety of effects such as lowering or raising blood sugar and blood pressure or stimulating or sedating the nervous system. Especially, the levels of Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 were increased by the steaming process, showing a variety of pharmacodynamics in biological systems. Also, various processing methods such as puffing and fermentation have been developed in processing crude ginseng or red ginseng, affecting the content of ginseng's ingredients. The safety issue could be the most critical, specifically, on changed ginseng's ingredients such as dencichine. The level of dencichine was significantly reduced in red ginseng by the steaming process. In addition, the possible toxicity for red ginseng was affected by cytochrome P450, a herbal-drug interaction. Conclusions: The variety of pharmacological and toxicological properties should be changed by steaming process of Panax ginseng C. A., white ginseng. Even if it is not sure whether the steaming process of white ginseng would be better pharmacologically, it is sure that steaming reduces the level of dencichine causing a lower toxicity to the nervous system.

• Journal of Food Hygiene and Safety
• /
• v.11 no.1
• /
• pp.41-50
• /
• 1996

The yields of solvent fraction of irradiated red ginseng powder were increased in the order of petroleum ether(PE)

• Journal of Life Science
• /
• v.33 no.7
• /
• pp.549-554
• /
• 2023

Korean ginseng has been used for centuries in traditional Chinese medicine as an overall wellness supplement. Red ginseng (Ginseng Radix Rubra) is produced by steaming the roots, followed by drying. Soft red ginseng is produced using a new processing technology. This study investigated whether soft red ginseng differs from raw and hard red ginseng in its physicochemical composition. Results showed that the total phenol content of raw ginseng was 2.96 mg/g at 80℃ and 3.47 mg/g at 160 ℃. Meanwhile, the total phenols of hard and soft red ginseng were 4.12 mg/g and 4.18 mg/g at 160℃, respectively. The total phenol contents of raw, hard red, and soft red ginseng revealed a statistically significant difference (p>0.05). The total flavonoid contents of raw, hard red, and soft red ginseng were 2.62 mg/g, 3.97 mg/g, and 3.83 mg/g at 160℃, respectively. Among the three samples, soft red ginseng had the highest total sugar content at 160℃. The acidic polysaccharide contents of both soft and hard red ginseng were much higher than that of raw ginseng (49%-58%). Significant differences were observed among raw, hard red, and soft red ginseng (p<0.001). Soft red ginseng exhibited higher phenol content (25%), total flavonoid content (49%), and total sugar content (45%) than raw ginseng.

• Proceedings of the Ginseng society Conference
• /
• 2006.05a
• /
• pp.57-58
• /
• 2006

Red ginseng is a classical traditional Chinese medicine. Among Chinese herbs, red ginseng has been considered as one of the tonics. Many studies indicated that red ginseng could enhance immune function of the human body. Red ginseng total saponin, ginsenoside, the most important active constituents identified in red ginseng can protect against myocardial ischaemia damage and protect endothelium against electrolysis-induced free radical injury. Macrophages play a significant role in host defense mechanisms. When activated, they inhibit the growth of a wide variety of tumor cells. The aim of this study was to determine the effects of pure ginsenoside Rb1 on immunostimulatory activity such as murine macrophage phagocytosis and proliferation of splenocytes. Furthermore, we investigated the effects of ginsenoside Rb1 on the production of nitric oxide (NO), reactive oxygen species (ROS) and proinflammatory cytokines (IL-1beta, IL-6, and TNF-alpha) in murine macrophage, RAW 264.7 cells. ROS have emerged as important signaling molecules in the regulation of various cellular processes. Ginsenoside Rb1 significantly increased production of ROS in dose dependent manner. As NO plays an important role in immune function, ginsenoside Rb1 treatment could modulate several aspects of host defense mechanisms due to stimulation. Treatment with ginsenoside Rb1 to macrophages induced the production of NO and proinflammatory cytokines and expression levels of these genes in a dose-dependent manner. Furthermore, incubation of RAW 264.7 cells with ginsenoside Rb1 showed a dose dependent increased phagocytosis activity and lymphocyte proliferation of splenocytes. Therefore, these results suggest that ginsenoside Rb1 has promising potential as a natural medicine for stimulation of the immune system.

• Journal of Ginseng Research
• /
• v.41 no.1
• /
• pp.78-84
• /
• 2017

Background: In the present study, metabolite profiles of ginsenosides Rk1 and Rg5 from red ginseng or red notoginseng in zebrafish were qualitatively analyzed with ultraperformance liquid chromatography/quadrupole-time-of-flight MS, and the possible metabolic were pathways proposed. Methods: After exposing to zebrafish for 24 h, we determined the metabolites of ginsenosides Rk1 and Rg5. The chromatography was accomplished on UPLC BEH C18 column using a binary gradient elution of 0.1% formic acetonitrile-0.1% formic acid water. The quasimolecular ions of compounds were analyzed in the negative mode. With reference to quasimolecular ions and MS2 spectra, by comparing with reference standards and matching the empirical molecular formula with that of known published compounds, and then the potential structures of metabolites of ginsenosides Rk1 and Rg5 were acquired. Results: Four and seven metabolites of ginsenoside Rk1 and ginsenoside Rg5, respectively, were identified in zebrafish. The mechanisms involved were further deduced to be desugarization, glucuronidation, sulfation, and dehydroxymethylation pathways. Dehydroxylation and loss of C-17 residue were also metabolic pathways of ginsenoside Rg5 in zebrafish. Conclusion: Loss of glucose at position C-3 and glucuronidation at position C-12 in zebrafish were regarded as the primary physiological processes of ginsenosides Rk1 and Rg5.

• Journal of Ginseng Research
• /
• v.19 no.3
• /
• pp.254-259
• /
• 1995

The content and composition of saponin compounds of Panax species were analyzed according to their species, region and processing type of red and white ginseng. The species employed were Korean-, Chinese-, Japanese red ginsengs, and Korean white ginseng of Panax ginseng, American- and Canadian ginsengs of Panax quinquefolium, and Panax notoinseng. Twelve main saponin components in the ginseng were identified and quantified using TLC and HPLC. All three species had remarkably different content and composition. However, within each species they were similar. Twelve major ginsenosides were determined in P. ginseng, eight in p. quinquefolium, and six in P. notoginseng. Of the components of P ginseng Rf, $Rh_1$, $Rh_2$ and Ra were not detected in P quinquefolium, and $Rb_2$, Rc, Rf, $Rh_2$, Ra and Ro not detected in P. notoinseam. Crude saponin content and protopanaxadiol/protopanaxatriol saponin ratio were compared. They were 4.81~5.24% and 1.27~ 1.45 in p. ginsengs, 7.01~7.25% and 2.12~ 2.15 in p. quinquefolium, 9.80% and 0.99 in P. notoineng. The prosapogenin and sapogenin content were different among the Panax species.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.533-545
• /
• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.