• 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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• 제17권3호
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• pp.210-218
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• 1993

This study was conducted to investigate the effects of Korean ginseng extracts and their fractions on the growth of Saccharomyces cerevsiae and Saccharomyces uvamm, their glucose consumption and alcohol production. The growth of both yeasts were stimulated by ginseng extracts and their water soluble fractions, but were supressed by ether extracts and an n-butanol extracts. Their growth were enhanced considerably by low molecular weight fractions (< 1,000) in water solubles. Similar results were also obtained with glucose consumption by yeasts. Substances increasing the growth and glucose consumption by yeasts proved to be a low molecular weight fractions (<1,000) in water solubles not saponins. The production of n-propyl alcohol by yeast was enhanced by adding ginseng extracts into the media, but that of ism-butyl alcohol was suppressed at same condition.

• The Korean Journal of Physiology
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• 제3권1호
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• pp.55-58
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• 1969

It was studied that which components of the ginseng are related to the effects that accelerate Saccharomyces division by comparing the influences of ginseng powder, alcohol extracts of ginseng, and linoleic and stearic acids which are known as the ginseng components on the division. The addition of ginseng powder and alcohol extracts of ginseng to the glucose agar medium marked the conspicuous increases of the division of Saccharomyces: 44% increase by 0.1% powder, 53% increase by 0.05% alcohol extracts. Also, the addition of the fatty acids of less than 0.0008% marked the considerable increases of the division: 22% increase by 0.0008% linoleic acid, 31% increase by 0. 00016% linoleic acid, 12% increase by 0.0008% stearic acid. Therefore it can be concluded that a proper amount of those fatty acids contained in the ginseng has a definite effect on the acceleration of Saccharomyces division.

• 한국식품과학회지
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• 제51권6호
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• 약학회지
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• 제49권6호
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• pp.490-494
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• 2005

The objective of this study is to provide the basic information for developing a high-value ginseng product using ginseng saponin and prosapogenin. In order to achieve such aim, Ginsenoside compositions of black ginseng (BG) extracts with various solvent conditions were examined by HPLC. The total saponin and the prosapogenin content of 95$\%$ ethyl alcohol extract were higher than that of the either 50$\%$ ethyl alcohol extract or distilled water extract. As a result, the order of the total saponin and the prosapogenin content was 1) 95$\%$ ethyl alcohol,2) 50$\%$ ethyl alcohol,3) the first and second mixture of 95$\%$ ethyl alcohol, distilled water, and 4) distilled water extract. In the case of fine black ginseng (FBG), the first and second mixture extracts of 95$\%$ ethyl alcohol and distilled water were the highest. In addition, the ratio of the protopanaxadiol group and the protopanaxatriol group (PD/PT) showed that the ratio of BG ranged from 0.304 to 0.601, while the ratio of FBG ranged from 1.166 to 1.657.

• Journal of Ginseng Research
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• 제3권2호
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• pp.95-104
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• 1979

The effects of ginseng extracts on carbon dioxide generation, alcohol fermentation, and yeast cell production by Saccharomyces cerevisiae were investigated. The results are as follows. 1) In the process of fermentation, CO2 generation by yeast is faster in ginseng extracts media of 0.3%, 0. l% than in control. As the concentration of the extracts increases by 0.7% and 1.5%, CO2 generation is decreased. Among all these concentrations, CO2 generation is fastest in 0.3% of the extracts. 2) In the process of fermentation, the production of alcohol is larger in the order of 0.3%, 0.7% and 0.1% than in the control and least in 1.5%. 3) The number of yeast cell rapidly increased from 12 hours to 18 hours after cultivation and conspicuously increased in the order of 0.3%, 0.7%, 0.1%, control and 1.5%. 4) Dried yeast cell weight increased more in all the above concentration than control and among these it increased visibly in 0.3% of the extracts.

• 생명과학회지
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• 제18권4호
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• pp.550-555
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• 2008

홍삼액의 첨가에 따른 발효가능성을 알아보기 위하여 홍삼액의 첨가량을 달리하여 발효특성을 조사하였다. 본 실험에서는 Saccharomyces cerevisiae JF-Y3을 이용하여 발효를 실시하였으며, 홍삼액($20\;^{\circ}brix$) 함량 $10{\sim}50%$, yeast extract $0.5{\sim}2.5%$의 범위로 중심합성계획법에 의하여 10개의 구간으로 홍삼액의 알코올 발효특성을 살펴보았다. 효모수는 홍삼액 및 yeast extract 농도 모두에 영향을 받고 있었으며, 홍삼액 농도에 더 많은 영향을 받는 것으로 나타났다. 홍삼액 농도가 감소하고, yeast extract 농도가 증가할수록 효모수가 증가하는 것으로 나타났다. 알코올 함량이 가장 높게 나타난 발효조건은 홍삼액 함량 30%, yeast extract 함량 0.50%이었으며, 이때의 최대값은 12.45%로 예측되었다. 당도 및 총당 함량의 경우 각각 1%이내의 유의수준에서 유의성이 인정되었고, 당도의 경우 홍삼액 및 yeast extract 함량 두 조건에 모두 영향을 받는 것으로 나타났으며, 총당 함량의 경우 주로 홍삼액 농도에 영향을 받는 것으로 나타났다. 홍삼액 $20\;^{\circ}brix$의 함량을 $10{\sim}50%$까지 증가하여도 발효액의 알코올 함량이 모두 10% 이상이었으며, 전반적으로 홍삼액 첨가에 따른 발효의 저해는 크게 일어나지 않는 것으로 나타나 홍삼의 유효한 성분을 이용한 기능성 주류 개발 시 홍삼농축액을 효율적으로 활용할 수 있을 것이다. 또한, 앞으로 홍삼액 발효 시의 알코올 성분에 대한 분석, 발효액에 대한 관능적 특성, 유효성분 등에 대한 특성 변화 등을 통한 고품질 홍삼주 제조와 관련하여 추가적인 연구가 필요할 것으로 생각된다.

• 동의생리병리학회지
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• 제20권2호
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• pp.420-427
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• 2006

Immunological activities of the combined-administration of Ginseng Radix Rubra and Vitis Fructus were examined in C57BL/6 mice. Ginseng Radix Rubra and Vitis Fructus were extracted with distilled water or 40% ethyl alcohol. Ginseng Radix Rubra water extracts (GW), the mixture (1:1) of Ginseng Radix Rubra and Vitis Fructus water extracts [GVW(1:1)], the mixture (1:3) of Ginseng Radix Rubra and Vitis Fructus water extracts [GVW(1:3)], 40% ethyl alcohol extracts of Ginseng Radix Rubra (GE), the mixture (1:1) of Ginseng Radix Rubra and Vitis Fructus 40% ethyl alcohol extracts [GVE(1:1)] and the mixture (1:3) of Ginseng Radix Rubra and Vitis Fructus 40% ethyl alcohol extracts [GVE(1:3)] were administered p.o. once a day for 7 days, respectively. GVW(1:1) and GVW(1:3) decreased the viability of thymocytes increased by GW, but GVE(1:1) and GVE(1:3) increased the viability of thymocytes decreased by GE. GVW(1:1) and GVW(1:3) increased the viability of splenocytes decreased by GW or GE. Also, GVW(1:1) and GVE(1:1) enhanced the population of helper T cell in thymocytes, and GVE(1:1) and GVE(1:3) decreased the population of cytotoxic T cells increased by GE. Furthermore, GVW(1:1), GVW(1:3), GVE(1:1) and GVE(1:3) enhanced the population of $B220^+$ cells decreased by GW or GE, and decreased the population of $Thyl^+$ cells increased by GW or GE, and decreased the population of splenic $CD4^+$ cells increased by GW or GE. In addition, GVW(1:1) and GVW(1:3) decreased the phagocytic activity and the production of nitric oxide in peritoneal macrophages increased by GW, but GVE(1:1) and GVE(1:3) enhanced the phagocytic activity and the production of nitric oxide in peritoneal macrophages decreased by GE. These results suggest that Vitis Fructus has an regulative action on immune response of Ginseng Radix Rubra.

• 대한의생명과학회지
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• 제6권1호
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• pp.45-53
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• 2000

본 연구결과에서 볼 때 paraquat독성 생존율 실험에서는 ascorbic acid가 우수하였고, 간조직 내 과산화수소 ($H_2O$$_2$)축적해소는 알콜추출물에서 우수하였으며, GPx활성도 수준은 홍삼지용성추출물과 ascorbic acid에서 우수하였다. 한편 GSH량은 증가되면서 GSSG량이 감소되는 glutathion 환원반응이 우수한 것은 ascorbic acid에서만이 확인되었다. 한편 생체 내 MDA량 감소는 홍삼수용성추출물과 ascorbic acid에서만 우수한 효능을 발휘하였다. 이 같은 실험 결과들로 미루어 볼 때 ascorbic acid가 항산화 효능이 있는 것은 본 실험에서 도 입증되고 있으며, 아울러 홍삼에서도 추출물마다 독특한 항산화 효능이 나타나고 있다.

• 한국식생활문화학회지
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• 제5권2호
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• pp.259-263
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• 1990

To assess the effects of water extracts in fruits of Omija (Schizandra chinensis Baillon) on alcohol metabolism, rats were orally administrated with alcohol (25% alcohol, 0.75g/200g B.W., 40% alcohol, 0.8g/200g B.W.). The level of metabolites and enzyme activities of the serum and liver were unchanged by the 25% ethanol or 40% ethanol treatment with acute orally administration. Blood alcohol level was markdely decreased by the treatment with water extracts in fruits of Omija. The serum level of Urea nitrogen, Free fatty acid, GPT and LDH were tended to decreased, level of GOT was unchanged. Contents of hepatic microsomal protein, glycogen, pyruvate in the liver were increased by water extracts in fruits of Omija. In conclusion, the present study clearly demonstrates that water extract in fruits of Omija promotes the overall metabolism and detoxication of alcohol.