• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• Journal of Ginseng Research
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• v.36 no.4
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• pp.396-402
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• 2012

Vaccination is the main strategy for preventing influenza infection. However, vaccine efficacy is influenced by several factors, including age and health status. The efficacy of the influenza vaccine is much lower (17% to 53%) in individuals over 65 yr of age compared with young adults (70% to 90%). Therefore, increasing vaccine efficacy remains a challenge for the influenza vaccine field. In this study, we investigated the impact of supplementing vaccination with the dietary intake of Korean red ginseng (RG) extract and RG saponin. Mice were immunized two times intranasally with inactivated influenza A (H1N1) virus. Mice received RG extract or RG saponin orally for 14 d prior to the primary immunization. After the primary immunization, mice continued to receive RG extract or RG saponin until the secondary immunization. Mice vaccinated in combination with dietary intake of RG extract and RG saponin showed elevated serum anti-influenza A virus IgG titers and improved survival rates in lethal influenza A virus infection: 56% and 63% of mice receiving RG extract or RG saponin survived, respectively, while 38% of mice that only received the vaccine survived. Moreover, mice receiving RG extract supplementation recovered their body weight more quickly than those not receiving RG extract supplementation. We propose that the dietary intake of RG extract and RG saponin enhances the vaccine-induced immune response and aids in providing protection against influenza virus infection.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.389-415
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• 1996

Panax ginseng C.A. Meyer(Araliaceae) has been traditionally used as an expensive and precious medicine in oriental countries for more than 5, 000 years. Ginseng saponin isolated from the root of Panax ginseng have been regarded as the main effective components responsible for the pharmacological and biological activities. Such as antiaging effects. antidiabetic effects anticancer effects. Protection against physical and chemical stress. Analgesic and antipyretic effects. Effects on the central nervous system, tranquilizing action and others. Thirty kinds of ginsenosides have been so far isolated from ginseng saponin and their chemical structures have been elucidated since 1960's. Among which protopanaxadiol type is 19 kinds. protopanaxatriol type. 10 kinds and oleanane type, one. Since ginsenosides are generally labile under acidic conditions ordinary acid hydrolysis is always accompanied by many side reactions, such as epimerization. hydroxylation and cyclization of side chain of the sapogenins Especially. it is well known that C-20 glycosyl linkage of ginsenoside was hydrolysed on heating with acetic acid to give an equilibrated mixture of 20(S) and 20(R) epimers. And also, the chemical transformations of the secondary metabolites have appeared during the steaming process to prepare red ginseng. Indicating demalonylation of malonyl ginsenosides, elimination of glycosyl residue at C-20 and isomerization of hydroxyl configuration at C-20. But these studies have not provided a comprehensive picture in explaning how these ginsenosides showed val'iotas pharmacological activities of ginseng. Though some of them have been involved in the mechanism of pharmacological actions. Recently, non-saponin components have received a great deal of attention for their antioxidant, anticancer antidiabetic, immunomodulating. anticomplementary activities and so on. To meet the demand for such wide applications, studies on the non-saponin components play an important role in providing a good evidence of pharmacological and biol ogical activities. Among the non-saponin constituents of Korean ginseng, polyacetylenes, phenols. Sesquiterpenes, alkaloids. polysaccharides oligosaccharides, oligopeptides and aminoglycosides together with ginsenosides of terrestrial part are mainly described.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Journal of Ginseng Research
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• v.10 no.2
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• pp.193-199
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• 1986

To investigate the stability of ginseng saponin, various physical and chemical treatments for red ginseng alcohol extract (70% ethyl alcohol) were carried out, and then the variations of ginseng saponin in extract were investigated by high performance liquid chromatography (HPLC) method. Irradiation of ${\gamma}$-ray, and ultraviolet ray, sonocatalysis by ultrasonicator, treatment of electronic range, catalytic ozonation did not or slightly affect degradation of ginseng saponins, but they were degraded by heat treatment.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.506-515
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• 1985

The inhibitory effects of red-ginseng saponin hydrolyzates (prosapogenin, panaxadiol and panaxatriol) on lipoperoxide formation in vitro and in vivo were investigated and correlated with anti-aging. Saponin hydrolyzates showed the electron-donating ability (EDA) of 12.88 - 19.76% to DPPH in vitro, and the ability was distinctively decreased in order of prosapogenin, panaxatriol and panaxadiol. The induction period of saponin hydrolyzates, which was measured by the method of peroxide value (POV), was much longer than red-ginseng saponin and decreased in order of prosapogenin, panaxatriol and panaxadiol. The inhibitory effect of saponin, hydrolyzates in vivo was remarkably greater than control. In contrast to red-ginseng saponin, almost similar inhibitory effect in rat liver and kidney was observed, whereas they were much more effective than red-ginseng saponin in blood. The superoxide dismutase (SOD) activity of saponin hydrolyzates in vitro was also measured, and the inhibitory effect of saponin hydrolyzates was found to be 24.2-36.4% and 2-3 times greater than that of red-ginseng saponin (12.1%). Saponin hydrolyzates showed the inhibitory effects of 11.2-21.6% and 12.9-22.2% in oral and intraperitioneal administrations, respectively. It was also found from the measurement of peroxidase activity that the inhibitory effects of saponin hydrolyzates were 111.4-139.6% in oral administration and 129.0-188.6% in intraperitoneal administration.

• Journal of Ginseng Research
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• v.27 no.4
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• pp.171-177
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• 2003

Previously we have reported that administration of Korean red ginseng water extract (KRG-WE) plays both preventive and therapeutic roles in testicular toxicity of guinea pigs exposed to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). Further study was carried out to verify the beneficial role of Korean red ginseng in TCDD-induced testicular toxicity with different animal species by different route of administration. Korean red ginseng crude saponin (KRG-CS) was prepared by Diaion HP-20 adsorption chromatography. One hundred twenty rats (Sprauge Dawley, 200${\pm}$10 g) were divided into 6 groups. The normal control group (NC) received vehicle (i.p.) and saline (p.o.). Predetermined dosage of TCDD (40 $\mu\textrm{g}$/kg b.w., i.p.) was administered to single TCDD-treated (TT) and test (CS) groups. KRG-CS was admin-istered (p.o.) at daily doses of 5 (CS5), 10 (CS10),20 (CS2O) and/or 40 mg/kg b.w. (CS40) for 5 weeks, starting 1 week before the TCDD-exposure. Body weight gain, organ weights, and sperm quality were investigated. Decrease in body weight gain induced by TCDD was greatly attenuated by KRG-CS in a dose-dependent manner. Testicular weight, sperm head counts and ratio of sperm with progressive movement in TT group decreased significantly but those parameters were improved by the treatment of KRG-CS in a dose-dependent manner. This result led us to conclude that crude saponin might be the active ingredient of Korean red ginseng that attenuates the testicular toxicity induced by TCDD.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.142-146
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• 1977

For the purpose of utilizing the saponins of the ground part of Panax ginseng, the studies on saponins isolated from the leaves, stems, and flowers of ginseng were Performed. The results were summarized as follows: 1. The crude saponin contents of ginseng loaves, stems, and flowers 12.8%, 1.6% and 6.9% respectively. 2. Infra-red spectrum of ginseng leaf saponin was identical with that of ginseng root.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.112-116
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• 1990

As a part of studies on the quality control of crude drug preparation drinks, ginseng saponins were identified by HPLC. Ginsenoside-Rb1 was determined quantitatively by HPLC. Ginsenoside MeOH/H2O(65:35:10, v/v) on Si-gel plate. Ginsenoside-Rb1 content determined by HPLC on Lichrosorbtract drinks was 57.5-70.4% compared to the content in the red ginseng extract.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2010.10a
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• pp.15-15
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• 2010

Ginseng contained many different kinds of saponin which was the most valuable for people, but its yield cannot satisfy the demand using traditional extract methods. Enzyme transformation is a conformable and highly performed method which was fit for today. A ${\beta}$-glucosidase producing bacterium ($DCY51^T$) was isolated from Korean fermented-vegetable food kimchi. The 16S rRNA gene sequence analysis revealed that the strain $DCY51^T$ belongs to the genus Lactobacillus. The highest sequence similarity was found with Lactobacillus paracollinoides LMG $22473^T$ and Lactobacillus collinoides LMG $9194^T$ with levels of 16S rDNA similarity of 97.4% and 97.3%, respectively. Based on the above results the strain $DCY51^T$ placed in the genus Lactobacillus and proposed a new species, Lactobacillus kimchicus sp. nov. $DCY51^T$ (= KCTC $12976^T$ = JCM $15530^T$). It was culture solution reacted with Red Ginseng extract and $Rb_1$, respectively. The medium of bacteria was the liquid of MRS, the temperatures of growing and reacting between bacteria liquid and saponin were samely $37^{\circ}C$, there spective reacting time were 12 hours and 48 hours. Thus we got different saponins, and TLC and HPLC analysis showed that: enzyme respectively reacted with $Rb_1$ and Red Ginseng extract got the transformed saponin, respectively. The polarity position in TLC was a little higher than Rd; and the polarity position was the same as that of Compound K's, the saponin obtained from HPLC and other experimental results was not Compound K. The constitution of its saponin was hoped to be further confirmed.