• Journal of Ginseng Research
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• v.45 no.2
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• pp.199-210
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• 2021

Ginseng has been used as a traditional herb in Asian countries for thousands of years. It contains a large number of active ingredients including steroidal saponins, protopanaxadiols, and protopanaxatriols, collectively known as ginsenosides. In the last few decades, the antioxidative and anticancer effects of ginseng, in addition to its effects on improving immunity, energy and sexuality, and combating cardiovascular diseases, diabetes mellitus, and neurological diseases, have been studied in both basic and clinical research. Ginseng could be a valuable resource for future drug development; however, further higher quality evidence is required. Moreover, ginseng may have drug interactions although the available evidence suggests it is a relatively safe product. This article reviews the bioactive compounds, global distribution, and therapeutic potential of plants in the genus Panax.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.361-369
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• 2017

Background: The chemical constituents of Panax ginseng are changed by processing methods such as steaming or sun drying. In the present study, the chemical change of Panax ginseng induced by steaming was monitored in situ. Methods: Samples were separated from the same ginseng root by incision during the steaming process, for in situ monitoring. Sampling was sequentially performed in three stages; FG (fresh ginseng) ${\rightarrow}$ SG (steamed ginseng) ${\rightarrow}$ RG (red ginseng) and 60 samples were prepared and freeze dried. The samples were then analyzed to determine 43 constituents among three stages of P. ginseng. Results: The results showed that six malonyl-ginsenoside (Rg1, Rb1, Rb3, Rc, Rd, Rb2) and 15 amino acids were decreased in concentration during the steaming process. In contrast, ginsenoside-Rh1, 20(S)-Rg2, 20(S, R)-Rg3 and Maillard reaction product such as AF (arginine-fructose), AFG (arginine-fructose-glucose), and maltol were newly generated or their concentrations were increased. Conclusion: This study elucidates the dynamic changes in the chemical components of P. ginseng when the steaming process was induced. These results are thought to be helpful for quality control and standardization of herbal drugs using P. ginseng and they also provide a scientific basis for pharmacological research of processed ginseng (Red ginseng).

• Journal of Life Science
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• v.17 no.10
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• pp.1394-1399
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• 2007

Five kinds of saprogenic bacteria were isolated from the red ginseng extract product and identified as Bacillus subtilis, Bacillus sp., Paenibacillus sp., Micrococcus sp., and Pseudomonas sp. by 16S rDNA analysis. Some of the isolated strains were able to grow even at $45^{\circ}C$ which are presumed originated from the raw ingredient of red ginseng extract. All of the isolated strains did not show the hemolytic activity, the diarrhea-inducing activity, and the vascular permeability enhancing activity, indicating that these strains are not pathogenic.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.24-30
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• 2016

Fresh ginseng roots were aged in an oven at $80^{\circ}C$ for 14 d. The in vitro and in vivo antioxidant activities of this aged ginseng, in comparison with those of the white and red ginsengs, were evaluated. In in vitro antioxidant assays, the ethanolic extracts from aged ginseng showed significantly higher free radical scavenging activity and reducing power than those of the white and red ginsengs. In in vivo antioxidant assays, mice were fed a high fat diet supplemented with white, red, or aged ginseng powders. High fat feeding resulted in a significant increase in lipid peroxidation and a substantial decrease in antioxidant enzymes activities in the animals. However, diet supplementation of ginseng powders, particularly aged ginseng, markedly reduced lipid peroxidation and enhanced the antioxidant enzymes activities. The results illustrate that the aged ginseng has greater in vitro and in vivo antioxidant capacity than the white and red ginsengs. The aged ginseng also showed considerably higher total saponin, phenolic, and flavonoid contents, indicating that its antioxidant capacity may have been partly due to its high levels of antioxidant compounds. This new ginseng product may be useful as a functional food with strong antioxidant potential.

• Journal of the Korean Applied Science and Technology
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• v.37 no.1
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• pp.28-37
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• 2020

Ginseng berry contains a large amount of Ginsenoside Re and has anti-inflammatory, anticancer, hypoglycemic and whitening effects. In this study, Rhizopus Oligosporus strain was used to establish ginseng berry fermentation process and cosmetic pharmacological activity of ginseng berry fermented product was analyzed.. The electron donating ability of ginseng berry extract by fermentation shown 81% at 1,000 ㎍/mL concentration. The ABTS⁺ radical scavenging ability of shown 100.2% at 1,000 ㎍/mL concentration. The tyrosinase inhibitory effect which is related to skin-whitening, was 57% at the concentration of 1,000 ㎍/mL. The elastase inhibitory effect which is related to skin-wrinkle, was 47% at 1,000 ㎍/mL concentration. Also, the collagenase inhibition effect was 33% at 1,000 ㎍/mL concentration. From these results, ginseng berry extracts by fermentation is considered to have anti-inflammatory, anti-wrinkle effect and whitening effect. Therefor, ginseng berry fermented product is expected to be very useful as an anti-inflammatory and anti-aging cosmetic raw material.

• Mass Spectrometry Letters
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• v.10 no.2
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• pp.61-65
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• 2019

Korean ginseng (Panax ginseng Meyer) is a traditional herb used across the world to treat various diseases. Although, red ginseng is this herb's most famous product and has demonstrated diverse pharmacological activities, white ginseng (WG) is another ginseng product that is made fresh and individually regulated in Eastern Asia. Red and white ginseng show different characteristics due to distinct processing steps despite originating from the same plant, and the drug interactions induced by WG have not been well documented. Selegiline is a selective monoamine oxidase (MAO) inhibitor used as an antidyskinetic and antiparkinsonian agent. Here we developed a quantification method for selegiline in mouse plasma using a C8 stationary phase in triple quadrupole-mass spectrometry (LC-MS/MS) with multiple reaction monitoring (MRM). The validated LC-MS/MS method was successfully applied to determine the potential interaction with WG extract (0.1 g/kg/day) pre-administered for 4 weeks. The $AUC_{0-240min}$ of selegiline was altered due to a decrease in the absorption of selegiline with repeated administration of WG extract.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.11
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• pp.1-15
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• 2017

Understanding muslim consumers' needs and behaviour is an essential process for strategic product development in the Halal food market. For our study on Indonesian consumers of Halal food, we conduct a survey of 200 Muslims residing in Indonesia on awareness of ginseng (G) and red ginseng (RG) products, eating experience, like or dislike reasons, cognitive level on the efficacy of G and RG products, purchase behaviors, satisfaction and repurchase intention through a web-based questionnaire methodology. This study reveals that 58 % and 51% of the participants indicate an awareness of G and RG products. In particular, awareness amongst medium- and high-income male consumers in their 20s and 30s is relatively high. This group of participants is also more likely to consume eat G and RG products for health promotion, refreshment, and disease prevention, and positively evaluated product efficacy. They are also aware of the efficacy claims of these products with regard to enhancement of immunity, fatigue, and stamina. While Indonesian Muslim consumers express satisfaction with the health claims, packaging specifications, and design of the products, they are dissatisfied with product types, price, taste, and aroma. The results also found that participants would recommend G and RG products to acquaintances, and are willing to purchase them in the future. Therefore, the segmentation of Halal-certified G and RG products for Muslim consumers and analysis on their product needs could be advantageous for strategic product development.

• Asia Marketing Journal
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• v.20 no.2
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• pp.85-98
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• 2018

Korea Ginseng Corporation is a global ginseng company, owning one of the most leading brands in Korea, CheongKwanJang. Although Korea Ginseng Corporation was an undoubted market leader in the red ginseng market, it faced a new challenge in 2012 due to the changes in market environment. In order to keep its market leadership in a saturated and competitive market, the company decided to extend its product lines alongside the launches of new brands. In this article, the authors demonstrate the development process of the company's brand portfolio strategy to reveal how the company turned CheongKwanJang into a mega-brand. Also, this paper explores the impact of CheongKwanJang's reputation on new brands, thereby illustrating how the company successfully managed to introduce new products outside of the red ginseng category, ranging from organic food to a pet food market.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.3
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• pp.569-574
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• 2008

The GUE6 was isolated from ethyl acetate fraction of Glycyrrhiza uralensis and confirmed as liquiritin. Liquiritin(LQ) treated with ${\beta}$-glucosidase from plant(Prunus dulcis) and bacteria(Lactobacillus pentosus) crude enzymes. The ${\beta}$-glucosidase activities of crude enzymes were 229.8 U/g(Prunus dulcis) and 19.17 U/ml(Lactobacillus pentosus), respectively. Liquiritin(LQ) biotransformed into liquiritigenin(LQG) by ${\beta}$-glucosidase from crude enzymes. The EtOAc fraction(GUE6) and the converted product were identified as liquiritin and liquiritigenin, by TLC chromatogram, $^{1}H$-NMR and $^{13}C$-NMR.

• Journal of Microbiology and Biotechnology
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• v.34 no.6
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• pp.1287-1298
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• 2024

Ulcerative colitis (UC) is an inflammatory bowel disease (IBD) that is currently difficult to treat effectively. Both Bacillus natto (BN) and ginseng-soluble dietary fiber (GSDF) are anti-inflammatory and helps sustain the intestinal barrier. In this study, the protective effects and mechanism of the combination of B. natto JLCC513 and ginseng-soluble dietary fiber (BG) in DSS-induced UC mice were investigated. Intervention with BG worked better than taking BN or GSDF separately, as evidenced by improved disease activity index, colon length, and colon injury and significantly reduced the levels of oxidative and inflammatory factors (LPS, ILs, and TNF-α) in UC mice. Further mechanistic study revealed that BG protected the intestinal barrier integrity by maintaining the tight junction proteins (Occludin and Claudin1) and inhibited the LPS/TLR4/NF-κB pathway in UC mice. In addition, BG increased the abundance of beneficial bacteria such as Bacteroides and Turicibacter and reduced the abundance of harmful bacteria such as Allobaculum in the gut microbiota of UC mice. BG also significantly upregulated genes related to linoleic acid metabolism in the gut microbiota. These BG-induced changes in the gut microbiota of mice with UC were significantly correlated with changes in pathological indices. In conclusion, this study demonstrated that BG exerts protective effect against UC by regulating the LPS/TLR4/NF-κB pathway and the structure and metabolic function of gut microbiota. Thus, BG can be potentially used in intestinal health foods to treat UC.