• Title/Summary/Keyword: Korean ginseng extracts

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Ginsenoside Composition Changes in Ginseng Extracts by Different Ascorbic Acid Treatments

  • Ko, Sung-Kwon;Cho, Ok-Sun;Bae, Hye-Min;Sohn, Uy-Dong;Im, Byung-Ok;Cho, Soon-Hyun;Yang, Byung-Wook;Chung, Sung-Hyun;Shin, Wang-Soo;Lee, Boo-Yong
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.883-887
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    • 2008
  • The purpose of this study was to develop a new preparation process for chemical transformation of ginseng saponin glycosides to prosapogenins. Ginseng and ginseng extracts were processed under several treatment conditions using ascorbic acid solution. Treating with ascorbic acid at pH 2-3 and above $80^{\circ}C$ increased the ginsenoside $Rg_3$ content of samples to over 3% as compared to other pH levels and temperatures. In addition, ginseng and ginseng extracts that were processed under a high ascorbic acid solution treatment condition (pH 2.0, 5 hr) contained more ginsenoside $Rg_3$ (approximately 16 times) than those processed under a low ascorbic acid solution treatment condition (pH 3.0, 5 hr). The highest quantity of ginsenoside $Rg_3$ (3.434%) occurred when a sample of fine ginseng root extract (AG2-9) was processed with the ascorbic acid solution at pH 2.0 for 9 hr. However, there was no change in the amount of ginsenoside $Rg_3$ when fine ginseng root extracts were processed with ascorbic acid solution at pH 2.0 for over 9 hr. In conclusion, the results indicated that ascorbic acid treatment of ginseng extracts can produce a level of ginsenoside $Rg_3$ that is over 90-fold the amount found in commercial red ginseng.

A Cellular Physiological Study on the Effects of Korean Ginseng -Part III. Effects of Ginseng, Linoleic acid and Stearic acid on the Cell Division- (인삼의 효과에 관한 세포생리학적 연구 -제 III 편 세포분열에 미치는 인삼, Linoleic acid, Stearic acid 의 영향-)

  • Jung, Noh-Pal
    • The Korean Journal of Physiology
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    • v.3 no.1
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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.

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The Change of Ginsenoside Composition in White Ginseng and Fine White Ginseng Extract by the Microwave and Vinegar Process (백삼 및 백미삼 추출물의 초단파 및 식초 처리에 의한 인삼 사포닌 성분 변화)

  • Jo, Hee Kyung;Im, Byung Ok;Ko, Sung Kwon
    • Korean Journal of Pharmacognosy
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    • v.45 no.1
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    • pp.77-83
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    • 2014
  • The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.

Changes in Ginsenosides Composition of Ginseng Flower Buds Extracts after an Ultrasonication Process (초음파 처리에 의한 인삼꽃대 엑스의 진세노사이드 성분 변화)

  • Nam, Yun Min;Kwon, Jue Hee;Hong, Jeong Tae;Yang, Byung Wook;Ko, Sung Kwon
    • Korean Journal of Pharmacognosy
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    • v.47 no.1
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    • pp.73-78
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    • 2016
  • The purpose of this study is to develop a new preparation process of ginseng (Panax ginseng) flower buds extracts featuring high concentration of ginsenosides Rg2, Rg3, Rg5, F4 and Rh1, red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of ginseng flower buds were processed under several treatment conditions of ultrasonication (at $100^{\circ}C$). The results showed that the quantity of ginsenoside Rg6 increased by over 8.8% at the 16 hours of ultrasonication. Ginseng flower buds ethanol extract compared with other process times. The result of UGF-16 indicates that the ultrasonication processed ginseng flower buds extracts (at $100^{\circ}C$) treated for 16 hours produced the highest amount of ginsenoside F4 (8.833%), Rg3 (2.230%), Rg5 (2.339%) and Rg2 (1.002%).

Biochemical Studies on the Chemical Components of Borean Ginseng (ll) Effects of Ginseng Components on the Activity of RNA Polymerase (한국 인삼 성분들에 관한 생화학적 연구(II) 인삼 성분들이 RNA 중합효소의 활동성에 미치는 영향)

  • 장세희;박인원
    • Journal of Ginseng Research
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    • v.1 no.1
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    • pp.25-28
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    • 1976
  • Ginseng extracts were fractionated into several fractions with various organic solvents, and the effects of these fractions on the activity of RNA polymerase were examined. Fractions which showed positive effect on the activity of RNA polymerase were obtained both from white ginseng and red ginseng. For white ginseng the components which hare shown a positive effect on RNA polymerase roue found in total methanol extracts, the residual aqueous solution from ethyl acetate extraction and the methanol insoluble fraction of the above solution, whereas for red ginseng the positive components roue found in total methanol extracts and in ethyl ether extracts. These finding suggest that the ginseng components which have Positive effect on RNA polymerase be composed of Polar and nonpolar moieties, which may be cleaved into the ports during the processing the of red ginseng.

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Antioxidant potential of root extracts of Panax ginseng and Panax notoginseng (인삼(Panax ginseng)과 전칠삼(Panax notoginseng) 뿌리 추출물의 항산화능)

  • In, Man Jin;Kim, Dong Chung
    • Journal of Applied Biological Chemistry
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    • v.64 no.4
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    • pp.407-411
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    • 2021
  • In vitro antioxidant potential of 30% (v/v) ethanolic extracts from Panax ginseng and Panax notoginseng roots was investigated. The polyphenol contents of Panax ginseng and Panax notoginseng extracts were 10.3±0.3 and 10.4±0.4 mg/g-extract, respectively. The extracts of Panax ginseng and Panax notoginseng possessed an antioxidant potential in a concentration-dependent manner. EC50 values of Panax ginseng and Panax notoginseng extracts for cation radical, reducing power, and nitrite were 4.76±0.12 and 6.24±0.14 mg/mL, 1.99±0.01 and 3.13±0.05 mg/mL, and 4.78±0.31 and 3.52±0.10 mg/mL, respectively.

Characterization and optimization for beverage manufacture using Korean red ginseng extract (기호성 개선 인삼농축액 제조를 위한 추출 조건 설정)

  • Choi, Ji-Won;Oh, Mi-Jin;Ha, Sang Keun;Park, Yongkon;Park, Ho-Young
    • Food Science and Preservation
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    • v.23 no.3
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    • pp.319-325
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    • 2016
  • This study was designed to develop a manufacturing process for ginseng concentrate with reduced unpleasant aroma and bitter taste. Two types of ginseng, white and red, were extracted under six different conditions (the 1st to the 6th step) of temperature ($65{\sim}95^{\circ}C$) and ethanol concentration (0~70%). Six extracts of each ginseng were evaluated by a sensory test, and assayed for crude saponin, ginsenosides, and acidic polysaccharides. The content of crude saponin in the extracts decreased with extraction time. There was no significant difference in the crude saponin content between white and red ginseng extracts. The yield of red ginseng extract was higher (45%) than that of white ginseng. No significant difference was observed in the acidic polysaccharide content between red and white ginseng extracts. $Rg_3$, a specific ginsenoside in red ginseng, was detected in the 1st to 6th extracts of red ginseng. Bitterness, astringency, and sourness of ginseng extracts decreased as the extraction steps proceeded. The composite of the 1st, 2nd, and 6th step extracts decreased bitterness and astringency, and the highest overall acceptance. Compared with commercial beverages, the composition of the three extracts is the desirable method to decrease the bitter and astringent tastes, and the overall unpleasant flavor of ginseng.

Effect of White, Taegeuk, and Red Ginseng Root Extracts on Insulin-Stimulated Glucose Uptake in Muscle Cells and Proliferation of β-cells

  • Cha, Ji-Young;Park, Eun-Young;Kim, Ha-Jung;Park, Sang-Un;Nam, Ki-Yeul;Choi, Jae-Eul;Jun, Hee-Sook
    • Journal of Ginseng Research
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    • v.34 no.3
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    • pp.192-197
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    • 2010
  • Recent studies have indicated that $\beta$-cell dysfunction and insulin resistance are important factors in the development of type 2 diabetes. The present study investigated the effect of extracts from different parts of white, Taegeuk, and red ginseng root on insulin-stimulated glucose uptake in muscle cells and proliferation of $\beta$-cells. Extracts of the fine roots of Taegeuk ginseng significantly enhanced glucose uptake compared with the control. White ginseng lateral root extracts enhanced insulin-induced glucose uptake. Proliferation of $\beta$-cells was significantly increased by Taegeuk ginseng main and lateral root extracts and by red ginseng lateral and fine root extracts. In conclusion, different root parts of white, Taegeuk, and red ginseng differentially affect glucose uptake and pancreatic $\beta$-cell proliferation.

The Eueet of Ginseng Extract on Physiology of Saccharomuces cereuisiae (인삼추출물이 Saccharomyces cerevisiae의 생리에 미치는 영향)

  • 주현규;이교철
    • Journal of Ginseng Research
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    • v.3 no.2
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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.

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Variation of Effective Constituents Contents, Physical Properties and Color Intensities of Extracts from White Ginseng Roots of Different Cultivating Years. (년근별 인삼추출물의 사포닌함량, 물리성 및 색도의 변화)

  • Kim, Dong-Cheol;Chang, Sang-Moon;Choi, Jyung
    • Applied Biological Chemistry
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    • v.38 no.1
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    • pp.67-71
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    • 1995
  • For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

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