• Journal of Ginseng Research
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• 제3권2호
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• pp.113-126
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• 1979

This study was undertaken to assess the effect of the Korean red ginseng extracts on the growth of lactic acid bacteria, such as Lac. acidophilus and Str. thermophilus. The results are summarized as follows: 1. The growth of all the lactic acid bacteria tested in this study was not influenced when the skim milk was added with the red ginseng extracts in concentration of less than 4.0%. But the growth was remarkably inhibited in the presence of 8.0% red ginseng extracts in skim milk. 2. Titratable acidity was more or less increased by addition of red ginseng extracts as compared with control except when the amount of 8.0% red ginseng extracts were added into skim milk. 3. No particular effect was observed in the growth of lactic acid bacteria in case of addition of saponins. But the remarkable inhibitory effect was observed in the skim milk with the amount of 1.2mg/ml the fractions extracted by ethyl ether from red ginseng extracts.

• Journal of Ginseng Research
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• 제18권2호
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• Journal of Ginseng Research
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• 제17권3호
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• pp.196-202
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• 1993

A study was performed to compare the anticancer effects of Korean and Chinese red ginseng roots. The whole crude extracts or chloroform, methanol and acetone fractions of the crude extracts were added in the culture medium of three cancer cell lines, a mouse leukemia cell line ($P_{388}$), a human colon carcinoma cell line (HT-29) and a human rectal carcinoma cell line (HRT-18), to screen the growth inhibition effects. The results are summarized as follows : 1. Crude extracts of both Korean and Chinese red ginseng roots inhibited the proliferation of all the three cancer cell lines tested in a dose dependent manner. However, the growth inhibition effects of Korean red ginseng extracts were significantly greater than that of Chinese red ginseng. 2. An acetone fraction showed the greatest antiproliferative effects among the 11'hole crude extracts, chloroform, methanol and acetone fractions of the crude extracts. 3. These results suggest that the active antiproliferative components of the crude extracts are present mostly in the acetone fraction.

• Journal of Ginseng Research
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• 제42권3호
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• pp.320-326
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• 2018

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

• 생약학회지
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• 제23권1호
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• pp.24-28
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• 1992

Red ginseng extracts were prepared with various concentrations of ethanol. Extract yields were examined and saponins in the extracts were identified and determined by TLC and HPLC, respectively. Yields of the extracts, $19.7{\sim]50.3%$, were the highest in water extract and showed significant decrease with the increase of ethanol concentration used for extraction. Contrary to the extract yields, saponin yields from red ginseng were conspicuously increased with the increase of ethanol concentration and were $3.47{\sim}5.13%$ of crude saponins and $1.28{\sim}1.93%$ of six major ginsenosides. Saponin contents in the red ginseng extracts were $6.9{\sim}24.2%$, of crude saponin and $2.57{\sim}9.22%$, of six major ginsenosides.

• Journal of Ginseng Research
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• 제18권1호
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• pp.25-31
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• 1994

The effects of red ginseng extracts (5.5 mg/mouse: i.p.) on the activities of antioxidant enzymes (superoxide dismutase, catalase and peroxidase) and lipid peroxidation were studied in the cytosol fraction of kidney. The experiments were carried out with whole-body irradiated (6.0 Gy, $^{60}Co$) and non-irradiated ICR mice. In the red ginseng extract-treated and irradiated mice, the activities of Cu, Zn- SOD, Mn-SOD, catalase and peroxidase were significantly enhanced by 27.8, 31.9, 17.9 and 15.0%, respectively, but the contents of malondialdehyde were considerably decreased (81.OfS) after 21 days, compared with those of non-treated mice. The enhanced activities of antioxidant enzymes inhibited the increase of malondialdehyde product resulted from the ionizing radiation. These results suggest that red ginseng extracts probably play an important role in radioprotective effect. Key words Red ginseng, SOD, catalase, peroxidase, lipid peroxidation.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.61-66
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• 2006

The objective of this study was to compare the color and microstructure of powder, redness, brownness, and antioxidative activity in extruded ginseng, white ginseng and red ginseng extracts. The colors of extruded dry ginseng powder (moisture content 30%, barrel temperature $110^{\circ}C$, and screw speed 200 rpm) were similar to those of red ginseng. Intact cell wall structure was examined in dried root ginseng at $70^{\circ}C$ (A), white ginseng with skin (D), white ginseng without skin (E), and red ginseng (F) under a scanning electron microscope. The cell wall was not detected in samples B and C (dry ginsengs extruded with 25% and 30% moisture contents, respectively). Intact starch granules were detected in samples A, D, and E under a scanning electron microscope. Melted starch granules were detected in samples B, C, and F. Colors (L, a, b) of 50% EtOH extracts were similar in samples C and F. Browniness and redness of extracts were high in extruded dry ginseng and red ginseng extracts. Extruded dry ginseng (B) showed higher electron donation ability and phenolic content than the other samples.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1064-1071
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• 2015

난소화성 덱스트린 혼합비율을 발효홍삼농축액의 40, 50, 60%가 되도록 발효홍삼농축액을 제조한 다음 유동층 코팅기의 분무속도, 분무압력, 제품온도를 변수로 조정하면서 발효홍삼농축액 구형과립을 제조하였다. 발효홍삼농축액 구형과립의 용해시간은 6.4초로 발효홍삼농축액의 11.3초보다 훨씬 짧아 발효홍삼농축액을 구형과립 형태로 제조하면 발효홍삼농축액의 섭취 시 불편함이 상당히 개선될 수 있음을 보여 주었다. 특히 발효홍삼농축액 구형과립의 입사각은 14.89도로 발효홍삼농축액 분말의 40.77도와 비교 시 흐름성이 아주 좋음을 보여 주었는데, 발효홍삼농축액 구형과립의 아주 높은 흐름성은 액상 형태인 발효홍삼농축액의 문제점을 해결해 줄 새로운 제형의 발효홍삼제품이 될 것으로 판단되었다. 난소화성 덱스트린 혼합비율이 높을수록 입사각이 낮아져 발효홍삼농축액 구형과립의 흐름성 및 편리성을 증진시키기 위해서는 난소화성 덱스트린의 혼합비율을 높여야 함을 알 수 있었으며, 난소화성 덱스트린 혼합비율별 발효홍삼농축액 구형과립의 용해시간은 통계적으로 유의차가 없음을 보여 주었다. 난소화성 덱스트린 50% 및 발효홍삼농축액 고형분 50%를 혼합한 용액으로 분무속도 5.40 mL/min, 분무압력 2.15 bar, 제품온도 $83.03^{\circ}C$의 유동층 코팅 조건으로 제조하면 발효홍삼농축액 구형과립의 수율은 87.78%가 될 것으로 예측되었다.

• 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.

• Natural Product Sciences
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• 제21권3호
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• pp.210-218
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• 2015

The antioxidant activity of white ginseng was not recorded in Korea Functional Food Code, while its activity of red ginsengs was recorded. The aim of this study was to evaluate the antioxidant and hepato protective effect of different ginsengs in H₂O₂-treated HepG2 cells. White and red ginseng were prepared from longitudinal section of the same fresh ginseng (4-year old). The whole parts of white and red ginsengs were separately extracted with 70% ethanol and distilled water respectively, at 70 ℃ to obtain therapeutic ginseng extracts namely, WDH (distilled water extract of white ginseng), WEH (70% ethanol extract of white ginseng), RDH (distilled water extract of red ginseng) and REH (70% ethanol extract of red ginseng). In this work, we have investigated the DPPH, hydroxyl radical, Fe²⁺-chelating activity, intracellular ROS scavenging capacity and lipid peroxidation of different ginsengs. All these extracts showed a dose dependent free-radical scavenging capacity and a ROS generation as well as lipid peroxidation was significantly reduced by treatment with bioactive extracts of white ginsengs (WDH) than red ginsengs. Additionally, white ginseng extracts (WDH) has dramatically increased intracellular antioxidant enzyme activities like superoxide dismutase and catalase in H₂O₂-treated HepG2 cells. All these results explain that administration of white ginseng is useful as herbal medicine than red ginseng for chemoprevention of liver damage.