• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.505-512
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• 2000

The fresh ginseng was packed individually with a soft film bag, ONY/LDPE/L-LDPE (20$\times$30 cm, 93 ${\mu}m$) and stored at $25^{\circ}C$ for twenty days. The Quality-related appearance parameters and the sensory characteristics of the fresh ginseng were evaluated. The quality of the fresh ginseng was lowered mainly due to hardness decrease with increasing storage time, while the occurrence of mould was rarely observed. The normal ginseng had strong fresh ginseng odor and strong bitter taste and its hardness was well maintained during twenty days. The softened ginseng had pungent and sour odor, sweet and sour taste and sticky texture.

• Korean Journal of Medicinal Crop Science
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• v.23 no.2
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• pp.138-143
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• 2015

This study was carried out to evaluate the preventive effect of three forms of Korean ginseng roots (fresh, white and red) against bisphenol A (BPA) toxicity in mouse male germ cells (GC-2spd, TM3, TM4). ROS (reactive oxygen species) generation were measured by DCF-DA (2',7'-dichlorohydrofluorescein diacetate) assay. Also, semi-quantitative reverse transcriptase polymerase chain reaction (RT-PCR) was performed to quantify the mRNA expression levels of apoptosis-related genes, Bax (pro-apoptotic gene) and Bcl2 (anti-apoptotic gene). ROS generation was increased by $50{\mu}M$ BPA, but definitely decreased by treatment with Korean ginseng extracts (fresh, white and red) in mouse male germ cells. In especial, Korean fresh ginseng extract reduced significantly ROS production to normal control. In addition, Korean fresh and white ginseng extracts suppressed the apoptosis of mouse male germ cells by fine-tuning mRNA levels of apoptotic genes changed by BPA. In general, Korean fresh ginseng extract was more effective than white ginseng extract for reducing BPA-induced oxidative stress and apoptosis in mouse male germ cells. Therefore, Korean fresh and white ginseng may help to alleviate biphenol A toxicity in mouse male germ cells.

• Natural Product Sciences
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• v.20 no.2
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• pp.119-125
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• 2014

According to the results of my study on the chromatographic analysis of fresh ginseng (Panax ginseng C. A. Meyer) roots, most of the contents of protopanxadiol ginsenosides $Rb_1$, Rc, $Rb_2$, and Rd are derived from the corresponding malonyl ginsenosides in fresh ginseng by a heat process. Also, I confirmed that acetyl ginsenosides are naturally occurring constituents in fresh ginseng, not decarboxylates from malonyl ginsenosides. Seven neutral ginsenosides $Rg_1$, Re, Rf, Rc, $Rb_1$, $Rb_2$, and Rd were transformed to specific conversions in red ginseng preparation conditions. The conversion paths progress by three rules concluded from my study. These conversion rules are I: the ether bond is stable at positions 3 and 6 in the dammarane skeleton, II: the ether bond between sugars is stable in glycosides, and III: the ether bond to glycosides is unstable at position 20 in the dammarane skeleton.

• Korean Journal of Medicinal Crop Science
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• v.18 no.3
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• pp.135-142
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• 2010

Low quality fresh ginseng was fermented by Pheliuus linteus mycelium at $22^{\circ}C$ for 30 days, then extracted by water solvent at $100^{\circ}C$ for 180 min. On human normal cell lines (HEK293), cytotoxicity was about 10% lower in adding extracts of the fermentation ginseng than that from low quality ginseng. The fermented extracts also inhibited the growth of several human cancer cells. Among them, respectively, digestive organs related cancer cells, such as human stomach adenocarcnioma and human epithelial adenocarcinoma were most effectively inhibited up to 85% and 90%, respectively. Then, selectivities were in the ranges of 3 to 5, compared to 2 to 3 from low quality fresh ginseng. Generally, fermented ginseng extract showed higher anticancer activities as well as higher DPPH radical sacavening activity, possibly due to high contents of total phenolic components as 6.96 mg/g. It was very interesting that the fermented ginseng contained very higher contents of ginsenoside-Rc+$Rb_2$, compared to others in low quality fresh ginseng because of partition digestion of mycelium growth. The results can tell that low quality fresh ginseng can be utilized by the fermentation with Pheliuus linteus mycelium.

• Food Science and Preservation
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• v.17 no.3
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• pp.405-409
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• 2010

Surface cleaning is both essential and troublesome when a consumer seeks to eliminate soil attached to the surface of fresh ginseng because all ginseng purchased in the market is covered with soil, reflecting the post-harvest situation. To facilitate ginseng use at home, a fresh-cut type of ginseng is required. As a first step toward production of such ginseng, several washing and dipping treatments were investigated with respect to surface cleaning and reduction of microbial populations on fresh ginseng. In terms of microbial distribution on the surface of fresh ginseng, higher levels of viable bacteria (6.63 log CFU/each) and fungi (5.12 log CFU/each) were present on the rhizome head than on other regions of the root. Of the washing treatments tested, hand-brushing was effective for surface cleaning and to reduce microorganism levels on fresh ginseng, but use of a high-pressure water spray followed by hand-brushing was optimally effective. To further reduce the levelsof microorganisms on the surface of fresh ginseng after washing, additional dipping treatments in 70% (v/v) ethanol and electrolyzed acidic water (at pH 2.3) were somewhat effective but showed no significant differences compared with other dipping treatments tested, including a 3 ppm ozone solution, a 200 ppm sodium hypochlorite solution, or hot water at $50^{\circ}C$.

• Journal of Ginseng Research
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• v.37 no.1
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• pp.117-123
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• 2013

Polyphenol oxidase (PPO) was purified from fresh ginseng roots using acetone precipitation, carboxymethyl (CM)-Sepharose chromatography, and phenyl-Sepharose chromatography. Two isoenzymes (PPO 1 and PPO 2) were separated using an ion-exchange column with CM-Sepharose. PPO 1 was purified up to 13.2-fold with a 22.6% yield. PPO 2 bound to CM-Sepharose, eluted with NaCl, and was purified up to 22.5-fold with a 17.4% yield. PPO 2 was further chromatographed on phenyl-Sepharose. The molecular weight of the purified PPO 2 from fresh ginseng was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and was about 40 kDa. The optimum temperature and pH were $20^{\circ}C$ and 7.0, respectively, using catechol as a substrate. Pyrogallol showed the highest substrate specificity. The effect of a PPO inhibitor showed that its activity increased slightly in the presence of a low concentration of citric acid. High concentrations of acidic compounds and sulfite agents significantly inhibited purified ginseng PPO 2.

• Journal of Pharmacopuncture
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• v.7 no.3
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• pp.77-88
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• 2004

Objectives ; This study was to investigate the anti-cancer effects of herbal acupuncture with distilled fresh ginseng. The herbal acupuncture was injected to Chung-wan($C.V_{12}$) and Wisu($BL_{21}$) of mice that were subjected to Sarcoma-180 adbominal cancer cell and A549 human epithelial lung cancer cells in vitro. Methods : Anti-cancer effects of distilled fresh ginseng herbal acupuncture were tested by measruing Cox, Bcl-2, and Bax by using RT-PCR in A549 human epithelial lung cancer cells in vitro. And four weeks old Balb/c line male mice weighing around $20\;{\pm}\;3g$ were used to measure survival rate and anti-cancer effect to outputs of interleukin-2 and interleukin-4 using flow cytometry, possibility of mRNA menifestation using RT-PCR, and Cox mRNA. The results are as follows. Results : 1. In measuring mRNA menifestation in Cox, Bcl-2, and Bax by using RT-PCR in A549 human epithelial lung cancer cells in vitro, the result showed that fresh ginseng decreased Cox-2 which is directly involved in Inflammation process. 2. Survival rate was measured in an anti-cancer effect experiment against Sarcoma-180 abdorminal cancer. Median survival time of controlled group was 27 days, of experiment group I was 21 days, and of experiment group II was 27 days. Therefore, experiment group I showed -22.2% increase in survival rate and experiment group II showed no difference compare to controlled group. 3. There was no difference between condition group and controlled and experiment group in measuring outputs of interleukin-2 and interleukin 4 by using flow cytometry 4. In measuring outputs of interleukin-2 by using ELISA, there was no significant difference between condition group and controlled group and there was decrease in experiment group II compared to conditioned and controlled group. 5. In measuring cytokine mRNA menifestation by using RT-PCR, experiment group I showed increase of mRNA menifestation in interleukin-2,4 and $interferon-{\gamma}$ and experiment group II showed no significant difference in $interferon-{\gamma}$. Conclusion : According to the results, fresh ginseng herbal-acupuncture took a little effects in cancer. In using distilled fresh ginseng herbal acupuncture has effect on Cox-2 decrease. However, the difference in concentration of fresh ginseng showed no effect on killing cancer cell. It is assumed that inaccurate concentration of herbal acupuncture and fresh ginseng component could be the reason for this result. Therefore, future consideration will be studies on herbal acupuncture concentration.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

• Journal of Ginseng Research
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• v.25 no.3
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• pp.122-126
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• 2001

Fresh ginseng was washed with water and packaged individually in a soft film bag (ONY/LDPE/L-LDPE;200${\times}$300mm, 90$\mu\textrm{m}$), then stored at 25$^{\circ}C$, 10$^{\circ}C$, or 4$^{\circ}C$ to investigate quality and weight changes of the packaged fresh ginseng according to its storage time. Softening was the major phenomenon which influenced on the quality of the packaged fresh ginseng while spoilage and color-change were relatively minor phenomena. There were very good correlations not only between the quality change rate constant and the storage temperature but between the weight change rate constant and the storage temperature. This result suggests that the shelf-life and the weight loss of the packaged fresh ginseng being store at low temperature can be estimated by an accelaerated sotrage test.

• Journal of Ginseng Research
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• v.24 no.2
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• pp.58-63
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• 2000

To develop the production of ginseng root using plant tissue culture technology, submerged culture conditions were optimized by means of the fractional factorial design with 4 factors and 3 levels by a RSM computer program. The ginseng (Panax ginseng C. A. Meyer) roots induced by plant growth regulators were cultured on SH medium and the effects of various pH of medium, sucrose concentration, nitrogen concentration and phosphate concentration on fresh weight of the ginseng root were investigated. The fresh weight of ginseng root increased with a decrease in nitrogen concentration and fresh weight of ginseng root varied from 1.00 to 2.33g under various conditions. The optimum pH of medium and sucrose concentration determined by a partial differentiation of the model equation, nitrogen and phosphate concentration were pH 5.6, sucrose 3.8%, nitrogen 50 mg/L and phosphate 80.7 mg/L, respectively. Under these conditions, the predicted growth of ginseng root was estimated to be 2.36g.