• 동아시아식생활학회지
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• 제21권4호
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• pp.471-484
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• 2011

In this study, we attempted to understand the cultural characteristics of Korean food based on a traditional understanding of a Korean novel. To achieve this, food characteristics related to "Gaesung's foods" were analyzed in the representative Korean literary work Mimang. Mimang is a novel, from the latter era of the Chosun Dynasty to the Korean War in the Gaesung area. From that novel, it was discovered that first daily foods in the Gaesung area of the 19th century were various stored fermented foods. The second was the devotion of Gaesung food's cooking process and formal attire. The third was reflected in the economic abundance and the splendor of Gaesung food courts. The fourth was a modern public restaurant in Gaesung, an economic and commercial city. Another historically significant food found in Mimang was Gaesung ginseng.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2009년도 심포지엄 및 춘계학술발표회
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• pp.249-250
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• 2009

• 농업과학연구
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• 제21권2호
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• pp.111-121
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• 1994

탈지유배지(脫脂乳培地)에 인삼(人蔘)extract를 0.3~2.4%를 첨가(添加)하고 yoghurt starter의 기본균종(基本菌種)인 Str. thermophilus, L. bulgaricus 및 2균종(菌種) 혼합균주(混合菌株)를 배양(培養), 배양시간(培養時間)에 따른 산생성(酸生成) 및 균증식(菌增殖) 상태(狀態)를 시험(試驗)한 결과(結果)는 다음과 같다. 1. 인삼(人蔘)extract 첨가(添加) 탈지유배지(脫脂乳培地)에 Str. thermophilus 및 L. bulgaricus를 각각(各各) 배양(培養)할 때 12시간(時間)에 Str. thermophilus control구(區)는 1.11%, L. bulgaricus control구(區)는 1.01%의 산도(酸度)를 나타내었으나 인삼(人蔘)extract 첨가구(添加區)에 있어서는 첨가량(添加量)의 증가(增加)에 따라 Str. thermophilus는 1.08~0.61%, L. bulgaricus는 0.99~0.49%의 산도(酸度)를 나타내 산생성(酸生成)이 억제되는 현상(現象)을 나타내었다. 2. 인삼(人蔘)extract 첨가(添加) 탈지유배지(脫脂乳培地)에 Str. thermophilus 및 L. bulgaricus를 배양(培養)할 때 유산균수(乳酸菌數)의 증가(增加) 상태(狀態)는 12시간(時間)에 Str. thermophilus control구(區)가 $5.2{\times}10^8/m{\ell}$, L. bulgaricus control구(區)는 $3.2{\times}10^8/m{\ell}$이었으며 인삼(人蔘)extract첨가구(添加區)에 있어서는 Str. thermophilus가 $3.6{\times}10^8/m{\ell}{\sim}1.3{\times}10^8/m{\ell}$, L. bulgaricus에 있어서는 $2.9{\times}10^8/m{\ell}{\sim}1.4{\times}10^8/m{\ell}$로서 인삼(人蔘)extract의 첨가량(添加量) 증가(增加)에 따라 균증식상태(菌增殖狀態)가 둔화되는 현상(現象)을 나타내었다. 3. Str. thermophilus 및 L. bulgaricus의 혼합균주(混合菌株)를 인삼(人蔘)extract의 첨가(添加) 탈지유배지(脫脂乳培地)에 배양(培養)할 때 control구(區)와 인삼(人蔘)extract 첨가구간(添加區間)에 산생성(酸生成) 및 균증식(菌增殖) 상태(狀態)에 있어 큰 차이(差異)를 나타내지 않았으며 인삼(人蔘)extract 첨가구(添加區)에 딸사서는 오히려 증가(增加)하였다.

• Journal of Microbiology and Biotechnology
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• 제13권1호
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• pp.9-14
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• 2003

When ginsenosides Rbl, Rb2, and Rc were anaerobically incubated with commercial and human intestinal lactic acid bacteria, most commercial lactic acid bacteria did not metabolize these ginsenosides to compound K. However, lactic acid bacteria, B. minimum KK-1, Bifidobacterium cholerium KK-2, and B. cuniculi K-513, isolated from human intestinal microflora transformed these ginsensosides to compound K. When the bacterial mixtures of commercial lactic acid bacteria were incubated with these ginsenosides, these compounds were not transfformed to compound K. However, when Bzfidobacterium KK-1 and KX-2 were miked, these ginsenosides were synergistically transformed to compound K. When water extract of ginseng was incubated with these mixed bifidobacteria, compound K was potently produced. Therefore, it is suggested that, if ginseng with these mixed bifidobacteria is fermented, compound K-enforced ginseng materials could be produced that show cytotoxicity against tumor cell lines.

• 한국식품영양과학회지
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• 제26권3호
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• pp.397-403
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• 1997

This study examined the changes of chemical components in Dongchimi when ginseng and pineneedle were added 0.1% and 0.3%, respectively. Those were fermented at room temperature for the first day and at 4$^{\circ}C$ from the second to 29th day. The contents of reducing sugar was significantly increased during fermentation, and showed the highest content in Dongchimi added pineneedle. The contents of proteins were also increased in the Dongchimi with pineneedle during 8 days of fermentation, while the others increased throughout 29 days of fermentation. The contents of non-volatile organic acids were 2.79~4.80 mg/100 ml at the end of fermentation, and the content of lactic acid was the highest among them. Free sugars of the Dongchimi were composited sucrose, glucose and fructose, and the contents of those were in the range of 227.4~247.0 mg/100ml in 8 days of fermentation, then increased to 705.2~943.7mg/100ml in 29 days. the Dongchimi contained 17 kinds of free amino acids except lysine, arginine were the majority of them, and sarcosine, $\beta$-aminoisobutyric acid and ${\gamma}$-aminoisobutyric acid were the major portion of amino acid dervatives.

• 생명과학회지
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• 제16권1호
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• pp.136-140
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• 2006

Ginseng was fermented by Aspergillus oryzae to search metabolites on the basis of increased biological activity and modified structure. From this research, two biotransformed compounds (WC2-2-1 and WC2-2-2) were detected and isolated through several chromatographic techniques. WC2-2-2 was confirmed to biologically active compound K by TLC, HPLC, and mass spectroscopy, while WC2-2-1 was going to be identified until now. In biological activity, both WG2-2-1 and WG2-2-2 exhibit the cytotoxicity on PC-3 cells, but WG2-2-2 was more active than WG2-2-1. It is supposed that WG2-2-1 is an intermediate metabolite transforming to final WG2-2-2, compound K.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 춘계학술발표회
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• pp.132-133
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• 2011

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2007년도 추계학술발표회
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• pp.282.2-282.2
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• 2007

• Laboraroty Animal Research
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• 제34권4호
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• pp.329-329
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• 2018

• 한국산학기술학회논문지
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• 제18권9호
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• pp.127-135
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• 2017

인삼은 약용으로 수 천년 동안 소중하게 사용되어 왔으며 근대에 들어와 단일 성분의 분리와 각 성분에 대한 효능의 과학적인 연구가 활발히 이어져 오고 있다. 최근에는 인삼 성분 중에 Rg3, compound K 등이 주목 받고 있으며 기능성을 갖는 다양한 소재들이 연구 개발되어 제품화 되고 있다. 본 연구에서는 전통 장류에서 유래한 효모균 (Saccharomyces servazzii, GB-07)을 이용하여 인삼 추출물을 발효하여 compound K를 생산하고 기능성을 확인하여 상업적 이용 가능성을 확인하였다. Compound K 함유 ($20{\mu}g/g$ 함유) 인삼 발효 추출물을 이용하여 항산화 및 항염증 활성을 측정하였다. 발효 인삼추출물은 자유 라디칼 DPPH (di(phenyl) -(2,4,6-trinitrophenyl)를 농도 의존적으로 소거하였으며. macrophage(RAW 264.7 cell)에서 ROS의 생성을 농도 의존적으로 억제하였다. 또한 LPS에 의해 유도된 염증 사이토카인 $IL-1{\beta}$와 IL-6 그리고 $TNF-{\alpha}$의 생성을 억제하는 것으로 나타났다. 본 연구 결과는 향후 공정개발과 다양한 효능 시험을 통해 compound K를 함유한 제품의 개발을 통한 산업화의 가능성 시사하고 있다.