• Korean Journal of Plant Resources
• /
• v.23 no.5
• /
• pp.415-422
• /
• 2010

Red ginseng(RG, steamed and dried root of Panax ginseng C. A. Meyer, family Araliaceae) and fermented red ginseng(FRG, fermented red ginseng by yeast and lactic acid bacteria) are known to show different pharmacological effects by changed composition of saponins through fermentation. We examined the effects of RG and FRG on $\beta$-hexosaminidase secretion, ICAM-1 expression, the mitogen-induced proliferation of lymphocyte from mice in ex vivo systems and HaCaT cell(keratinocyte) proliferation to compare the anti-allergic and anti-inflammatory effects between both groups. RG groups showed inhibition of $\beta$-hexosaminidase secretion and ICAM-1 expression at $1{\mu}g/ml$, $10{\mu}g/ml$ and the same effects were observed at all concentrations in FRG groups. In our study, RG increased LPS-induced B cell proliferation at $1{\mu}g/ml$ and ConA-induced B cell proliferation at $100\;{\mu}g/ml$ but FRG decreased LPS- and ConA-induced lymphocytes at $100\;{\mu}g/ml$. We showed that FRG increased the proliferation of HaCaT at 1, $10{\mu}g/ml$ but not by RG. These findings suggest that RG and FRG might have anti-inflammatory and anti-allergic effects, which can be needed to proper clinical concentration to applied to various allergic diseases and inflammation.

• Journal of Ginseng Research
• /
• v.40 no.2
• /
• pp.135-140
• /
• 2016

Background: Nephrotoxicity is a common side effect of medications. Panax ginseng is one of the best-known herbal medicines, and its individual constituents enhance renal function. Identification of its efficacy and mechanisms of action against drug-induced nephrotoxicity, as well as the specific constituents mediating this effect, have recently emerged as an interesting research area focusing on the kidney protective efficacy of P. ginseng. Methods: The present study investigated the kidney protective effect of fermented black ginseng (FBG) and its active component ginsenoside 20(S)-Rg3 against cisplatin (chemotherapy drug)-induced damage in pig kidney (LLC-PK1) cells. It focused on assessing the role of mitogen-activated protein kinases as important mechanistic elements in kidney protection. Results: The reduced cell viability induced by cisplatin was significantly recovered with FBG extract and ginsenoside 20(S)-Rg3 dose-dependently. The cisplatin-induced elevated protein levels of phosphorylated c-Jun N-terminal kinase (JNK), p53, and cleaved caspase-3 were decreased after cotreatment with FBG extract or ginsenoside 20(S)-Rg3. The elevated percentage of apoptotic LLC-PK1 cells induced by cisplatin treatment was significantly abrogated by cotreatment with FBG and the ginsenoside 20(S)-Rg3. Conclusion: FBG and its major ginsenoside 20(S)-Rg3, ameliorated cisplatin-induced nephrotoxicity in LLC-PK1 cells by blocking the JNKep53ecaspase-3 signaling cascade.

• Korean Journal of Food Science and Technology
• /
• v.44 no.2
• /
• pp.179-184
• /
• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

• Journal of Animal Science and Technology
• /
• v.49 no.3
• /
• pp.329-340
• /
• 2007

This study was conducted to evaluate effects of fermented wild-ginseng culture by-product on growth performance, blood characteristics, meat quality and ginsenoside concentration of meat in finishing pigs. Forty-eight pigs(Landrace×Yorkshire×Duroc, 76.26±1.06kg average initial body weight) were used in 49d growth assay. Dietary treatments were included 1) CON(basal diet), 2) FWG1(basal diet+2.5% fermented wild-ginseng cultures by-product) and 3) FWG2(basal diet+5.0% fermented wild-ginseng cultures by-product). The pigs were allotted into four pigs per pen with four replicate pens per treatment by completely randomized design. No differences were found among treatments for ADG, ADFI and gain/feed from 0day to 49day of the experiment(P>0.05). Dry matter digestibility was greater in FWG1 treatment than CON treatment(P<0.05). In cholesterol concentration of blood, HDL cholesterol was significantly higher in CON treatment than FWG1 treatment(P<0.05). In meat quality, TBARS was significantly lower in FWG1 and FWG2 treatments than CON treatment(P<0.05). In sensory evaluation, Marbling was significantly higher in CON treatment than FWG1 treatment(P<0.05). Firmness in FWG2 and CON treatments was higher than FWG1 treatment(P<0.05). In meat color, L*-value of longissmus dorsi muscle was increased in FWG1 treatment compared to CON and FWG2 treatments(P<0.05). a* and b*-value of longissmus dorsi muscle were increased in CON and FWG1 treatments compared to FWG2 treatment (P<0.05). Ginsenoside concentration of meat was significantly higher in FWG2 treatment than CON treatment(P<0.05). In conclusion, fermented wild-ginseng culture by-product was effective for improving dry matter, TBARS, firmness, meat color and ginsenoside concentration of meat in finishing pigs.

• Korean Journal of Microbiology
• /
• v.43 no.2
• /
• pp.142-146
• /
• 2007

Panax ginseng has been drawing world-wide attention since it was used for medicinal purposes and its effects was discovered in scientific manners. However, it is necessary to develope new ginseng products as functional foods to compete with western ginseng. Fermented ginseng could be an excellent solution, where useful probiotics are provided and ginsenosides are specifically transformed to functional forms. In this study, we investigated the growth and ginsenoside biotransformation by 21 Bacillus strains isolated from Chongkukjang and 12 lactic acid bacteria. 2.5% (w/v) and 1% (w/v) of ginseng were used in culture media containing only ginseng powder as a sole nutrient source, and their biotransformation abilities were tested after the growths were checked. All used Bacillus strains and lactic acid bacteria were able to grow well in ginseng powder media at higher levels than $10^{7}\;CFU/ml$. Most of Bacillus strains displayed ginsenoside transformation in a strain-specific manner. Therefore, the results of this study demonstrated that the strains tested in this study could be used as potential starters for the ginseng fermentation.

• Journal of the Korean Society of Industry Convergence
• /
• v.20 no.4
• /
• pp.345-350
• /
• 2017

Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called "Ginsenoside" which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature $37^{\circ}C$ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.766-772
• /
• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• Journal of Ginseng Research
• /
• v.45 no.1
• /
• pp.98-107
• /
• 2021

Background: Ginseng extracts and ginseng-fermented products are widely used as functional cosmetic ingredients for their whitening and antiwrinkle effects. Recently, increasing attention has been given to bioactive metabolites isolated from endophytic fungi. However, little is known about the bioactive metabolites of the fungi associated with Panax ginseng Meyer. Methods: An endophytic fungus, Penicillium sp. SNF123 was isolated from the root of P. ginseng, from which acremonidin E was purified. Acremonidin E was tested on melanin synthesis in the murine melanoma cell line B16F10, in the human melanoma cell line MNT-1, and in a pigmented 3D-human skin model, Melanoderm. Results: Acremonidin E reduced melanogenesis in α-melanocyte-stimulating hormone (α-MSH)-stimulated B16F10 cells with minimal cytotoxicity. qRT-PCR analysis demonstrated that acremonidin E downregulated melanogenic genes, including tyrosinase and tyrosinase-related protein 1 (TRP-1), while their enzymatic activities were unaffected. The antimelanogenic effects of acremonidin E were further confirmed in MNT-1 and a pigmented 3D human epidermal skin model, Melanoderm. Immunohistological examination of the Melanoderm further confirmed the regression of both melanin synthesis and melanocyte activation in the treated tissue. Conclusion: This study demonstrates that acremonidin E, a bioactive metabolite derived from a fungal endophyte of P. ginseng, can inhibit melanin synthesis by downregulating tyrosinase, illuminating the potential utility of microorganisms associated with P. ginseng for cosmetic ingredients.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.4
• /
• pp.519-526
• /
• 2023

Panax ginseng is one of the most important herbal medicinal plants consumed as health functional food and can be fermented to achieve better efficacy. Lacticaseibacillus, one of the representative genera among lactic acid bacteria (LAB), has also been used as a probiotic material for health functional foods due to its beneficial effects on the human body. To achieve a synergistic effect by using these excellent dietary supplement ingredients together, a novel LAB strain was isolated from the root of 6-year-old ginseng. Through similarity analysis of 16S rRNAs and whole-genome sequences, the strain was confirmed as belonging to the genus Lacticaseibacillus and was named L. casei KGC1201. KGC1201 not only met all safety standards as food, but also showed excellent probiotic properties such as acid resistance, bile salt resistance, and intestinal adhesion. In particular, KGC1201 exhibited superior acid resistance through morphological observation identifying that the cell surface damage of KGC1201 was less than that of the L. casei type strain KCTC3109. Gene expression studies were conducted to elucidate the molecular mechanisms of KGC1201's acid resistance, and the expression of the glycosyltransferase gene was found to be significantly elevated under acidic conditions. Exopolysaccharides (EPSs) biosynthesized by glycosyltransferase were also increased in KGC1201 compared to KCTC3109, which may contribute to better protection of KGC1201 cells from strong acidity. Therefore, KGC1201, with its increased acid resistance through molecular mechanisms and excellent probiotic properties, can be used in health functional foods to provide greater benefit to overall human health and well-being.

• Herbal Formula Science
• /
• v.32 no.1
• /
• pp.83-90
• /
• 2024

Objectives : As a substitute for high-price ginseng, this study attempted to examine a possibility of the ferment extract of Panax ginseng sprout whether leaves and roots can be used together as a cosmetic ingredient with anti-oxidative and wrinkle-care effects. Methods : In terms of a test method, antioxidant activities were confirmed through total polyphenol contents, total flavonoid contents, DPPH radical scavenging activity and ABTS radical scavenging activity using the Panax ginseng sprout. In addition, to assess wrinkle-care effectiveness, the cytotoxicity of the extract was analyzed through MTT assay, and inhibition of collagenase activity in the cells was tested using the Panax ginseng sprout fermented by Saccharomyces cerevisiae. Resuits : The content of polyphenols and flavonoids in natural plants was highest in Panax Ginseng Sprout Extract at 100℃, which also demonstrated high DPPH, ABTS radical scavenging activity. MTT assay demonstrated that the Panax Ginseng Sprout Ferment Extract did not have a cytotoxic effect in CCD-986SK cell. Also, Panax Ginseng Sprout Ferment Extract was found to inhibit MMP-1 expression by 51.85±6.09% at a concentration of 10%. Conclusions : Therefore, this study has confirmed a possibility of Panax ginseng sprout ferment extract as a cosmetic ingredient with MMP-1-inhibitory effects.