• 한국식품영양과학회지
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• 제39권9호
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• pp.1391-1398
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• 2010

홍삼 추출액 제조 후 생산되는 부산물인 홍삼박의 식품 소재화를 위해서 열풍 건조시킨 후 초미세 분말화 하였으며, 쑥 분말 첨가에 따른 고초균 발효 특성을 조사하였다. 홍삼박 분말에 탈지대두분말 3%와 monosodium glutamate(MSG) 2%, 쑥을 농도별(0~3%)로 첨가하여 발효하여 분석하였다. 홍삼박 발효물의 tyrosine 함량은 쑥 3% 첨가 시 581.3 mg% 로 가장 높은 함량을 나타낸 반면 protease 활성은 쑥을 첨가할수록 감소하는 경향을 나타냈으며 쑥을 첨가하지 않은 구에서 277.5 unit/g으로 가장 높은 활성을 나타냈다. 점조도 측정 결과 쑥 3% 첨가 시 $8.8\;Pa{\cdot}s^n$으로 가장 높게 나타났고, 점질물 함량은 쑥을 첨가하지 않은 구에서 11.5%로 가장 높은 함량을 나타냈다. 고분자 점질물인 PGA함량을 GPC를 이용하여 측정한 결과 쑥을 첨가하지 않은 구에서 15.9 g/kg 이었으며 분자량은 1,100 kDa으로 나타났다. 첨가된 MSG 전환율을 약 80% 정도로 나타냈으며, 쑥 첨가에 따른 전환율에 효과는 볼 수 없었다. DPPH radical 소거활성은 쑥 3% 첨가된 발효물에서 물과 70% 주정 추출물 각각 $IC_{50}$값이 0.62 mg/mL, 0.57 mg/mL로 나타났다. ABTS radical 소거 활성은 쑥 3% 첨가 시 물 과 70% 주정 추출물에서 각각 $IC_{50}$값은 1.24 mg/mL, 1.34 mg/mL로 나타났다.

• 동의생리병리학회지
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• 제28권2호
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• pp.206-216
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• 2014

To investigate the anti-photoaging effect of fermented Red Ginseng(RG) in SKH-1 mice. We examined the effects of extracts of non-fermented RG(NRG group), fermented RG(FRG group) and fortified fermented RG(FFRG group) on skin wrinkles formation, histological changes related to the number of epidermal cell layers, epidermal thickness, neutrophil infiltration into dermis, degradation of collagen fibers, and the number of mast cells, and immunohistochemical changes related to cytokines and enzymes in photoaging skin caused by UVB irradiation of SKH-1 mice. The oral administration(300 mg/Kg B.W./day) and topical application($100{\mu}{\ell}/mouse/day$) of extracts of NRG, FRG and FFRG inhibited increases in epidermal thickness and wrinkle formation compared to control group in dorsal skin induced by UVB irradiation. We observed more increased stainability of acid fuschin and aniline blue in dermis of FFRG group than those of other groups. Furthermore, NRG, FRG and FFRG prevented the disruption of collagen fibers within papillary layer of dermis, and decreased number of mast cells in the dorsal skins induced by UVB irradiation. We observed fine wrinkle formation in FFRG group. Treatment with NRG, FRG and FFRG decreased immunohistochemical density of myeloperoxidase related to inflammation in the photoaging skin. We observed more decreased immunohistochemical density of myeloperoxidase in FFRG group than those of other groups. Immunohistochemical density of PCNA and Ki-67 in FFRG group was more decreased than those of other groups. Our study suggests that fermented red ginseng extracts participates in inhibitory effects in the morphological processes related to photoaging skin on UVB irradiated SKH-1 mice.

• 한국식생활문화학회지
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• 제27권6호
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• pp.743-750
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• 2012

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

• Preventive Nutrition and Food Science
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• 제19권1호
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• pp.10-18
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• 2014

In this study, Woongjin fermented red ginseng extract (WFRG) was evaluated for its potential ability to act as an adjuvant for the immune response of mice. For the in vitro study, macrophages were treated with serial concentrations ($1{\mu}g/mL$, $10{\mu}g/mL$, and $100{\mu}g/mL$) of WFRG. For in vivo studies, mice were administered different concentrations (10 mg/kg/day, 100 mg/kg/day, and 200 mg/kg/day) of WFRG orally for 21 days. In vitro, the production of nitric oxide and TNF-${\alpha}$ by RAW 264.7 cells increased in a dose-dependent manner. In vivo, WFRG enhanced the proliferation of splenocytes induced by two mitogens (i.e., concanavalin A and lipopolysaccharide [LPS]) and increased LPS-induced production of TNF-${\alpha}$ and IL-6, but not IL-$1{\beta}$. In conclusion, WFRG has the potential to modulate immune function and should be further investigated as an immunostimulatory agent.

• Biomolecules & Therapeutics
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• 제19권2호
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• pp.211-217
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• 2011

Panax ginseng CA Meyer, a herb from the Araliaceae, has traditionally been used as a medicinal plant in Asian countries. Ginseng extract fermented by ginsenoside-${\beta}$-glucosidase treatment is enriched in ginsenosides such as Rh2 and Rg3. Here we show that a fermented ginseng extract, BST204, has anti-proliferative and anti-invasive effects on HT-29 human colon cancer cells. Treatment of HT-29 cells with BST204 induced cell cycle arrest at $G_1$ phase without progression to apoptosis. This cell cycle arrest was accompanied by up-regulation of tumor suppressor proteins, p53 and p21$^{WAF1/Cip1}$, down-regulation of the cyclin-dependent kinase/cyclins, Cdk2, cyclin E, and cyclin D1 involved in $G_1$ or $G_1/S$ transition, and decrease in the phosphorylated form of retinoblastoma protein. In addition, BST204 suppressed the migration of HT-29 cells induced by 12-O-tetradecanoylphorbol-13-acetate, which correlated with the inhibition of metalloproteinase-9 activity and extracellular signal-regulated kinase activity. The effects of BST204 on the proliferation and the invasiveness of HT-29 cells were similar to those of Rh2. Taken together, the results suggest that fermentation of ginseng extract with ginsenoside-${\beta}$-glucosidase enhanced the anti-proliferative and the anti-invasive activity against human colon cancer cells and these anti-tumor effects of BST204 might be mediated in part by enriched Rh2.

• 한국미생물·생명공학회지
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• 제38권4호
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• pp.467-474
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• 2010

일반 청국장과 한약재를 첨가한 CKJ-DD, CKJ-RG, CKJDD+RG, CKJ-RED의 기호도 및 기능성을 측정하였다. 색도분석 결과, 5가지 청국장 모두 브라운 계열이었으며, a값 (redness), b값(yellowness)은 5가지 청국장에서 모두 유의적인 차이를 나타냈다. 유리아미노산 분석 결과, 구수한 맛을 나타내는 Aspartic acid, Glutamic acid의 함량이 CKJ보다 한약재를 첨가한 청국장(CKJ-DD, CKJ-RG, CKJ-DD+RG, CKJ-RED)이 더 많은 함량을 나타났으며, 단맛을 나타내는 alanine, glycine, lysine 또한 CKJ에 비해 한약재를 첨가한 청국장(CKJ-DD, CKJ-RG, CKJ-DD+RG, CKJ-RED)이 3~4.5배 더 많은 함량을 나타냈다. 반면, 한약재의 고유한 향에 의해서 쓴맛을 나타내는 leucine은 CKJ에 비해 CKJ-DD, CKJ-RED이 2배의 함량을 더 나타냈다. 한편 혈당강하 조절기전과 관련된 항당뇨 활성 결과에서는 농도 의존적으로 혈당상승억제효과가 증가하는 경향을 나타내지만, CKJ과 한약재를 첨가한 청국장(CKJ-DD, CKJ-RG, CKJ-DD+RG, CKJRED CKJRED) 간의 큰 유의적인 차이는 나타나지 않았다. 또한 5종의 청국장의 기능성을 알아보기 위해, 총 피놀릭성분의 함량 분석 결과, CKJ에 비해 한약재를 첨가한 청국장(CKJDD, CKJ-RG, CKJ-DD+RG, CKJ-RED)의 총 피놀릭 함량이 유의적으로 증가하는 경향을 나타냈다. 항산화 활성(Peroxyl radical 소거능)을 측정한 결과, $10\;{\mu}g/mL$ 농도에서 대조군인 CKJ과 비교하여 CKJ-DD은 비슷한 활성을 보였으나 CKJ-RG는 1.5배, CKJ-DD+RG은 3배 높은 항산화 활성을 나타냈다. 이상의 결과로 다양한 한방청국장 제품의 표준화 및 제품화를 위한 다양한 지표들을 확인 할 수 있었다.

• Journal of Ginseng Research
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• 제47권5호
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• pp.683-683
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• 2023

• Journal of Ginseng Research
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• 제5권2호
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• pp.148-154
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• 1981

The effect of ginseng extracts and ginseng saponins on alcoholic fermentation and production of higher alcohols in malt wort by Sacch. uvarnm were studied The results otained were as follows. 1. Alcoholic fermentation of the wort contained 1-5% of ginseng extracts was inhibited slightly, but the wort contained 0.1-0.5% of ginseng extracts were same as the control. 2. 0.02-0.2% of saponin stimulated alcoholic fermentation. 3. Higher alcohol contents were decreased when the wort contained 0.1-0.5% of ginseng extracts. 4. Higher alcohol content were increased when the wort contained 0.02-0.2% of ginseng saponin. Iso-amylalcohol content of fermented wort which contained ginseng saponins were higher 18 -35mg/1 than those of control.

• Journal of Ginseng Research
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• 제6권2호
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• pp.131-137
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• 1982

The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-${\alpha}$ amylase activity of the koji during its fermentation was increased rapidly until 4 days and there after it was increased slowly, but ${\beta}$-amylase was rapidly increased after 3 days fermentation. During the preparation of the koji, the acidic, neutral protease and cellulase activities showed the maximum value after 3 days fermentation and the alkaline protease showed the maximum value within 4-6 days fermentation. On the otherhand, fermented broth, containing 6%(v/v) alcohol, could be obtained when the substrate was saccharified by the koji, based on 25% red ginseng residue and 75% wheat bran, prior to alcohol fermentation.

• Journal of Ginseng Research
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• 제20권3호
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• pp.299-306
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• 1996

This study was undertaken to examine the effects of fresh ginseng on the physicochemical and microbiological changes in dongchimi juice fermented under various conditions. The pH was somewhat lower in dongchimi juice added with 2.0% and 4.0% of fresh ginseng than that without ginseng, whereas the titratable acidity was higher in dongchimi juice with 2.0% and 4.0% of ginseng addition than the control. The addition of fresh ginseng to dongchimi preparation increased the numbers of total viable bacteria, lactic acid bacteria including Leuconostac mesenterotdes in dongchimi juice during fermentation. The changes in the counts of lactic acid bacteria were similar to those of total viable cells throughout the experiment except the initial stage of fermentation. However, the number of Leucosfastoc mesenternidgs decreased after the palatable stage. Key words : Panax ginseng C.A. Meyer, dongchlmi juice, pH, titratable acidity, microbiological changes.