• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1708-1714
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• 2015

Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ${\beta}$- and ${\gamma}$-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ${\beta}$- and ${\gamma}-CD$ combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ${\beta}$- and ${\gamma}-CD$ for reducing bitterness was the least expected value of 2.07 at ${\beta}-CD$ 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ${\gamma}-CD$ 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ${\beta}-CD$ 3.47% and ${\gamma}-CD$ 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ${\beta}-CD$ 9.34% and ${\gamma}-CD$ 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ${\beta}-CD$ 16.0% and ${\gamma}-CD$ 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ${\beta}$-and ${\gamma}-CD$ combination ratio was ${\beta}-CD$ 10% and ${\gamma}-CD$ 13%.

• Journal of Ginseng Research
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• v.47 no.4
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• pp.572-582
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• 2023

Background: Free fatty acid-induced lipotoxicity is considered to play an important role in pancreatic β-cell dysfunction. The effect of ginsenosides on palmitic acid-induced pancreatic beta-cells cell death and failure of glucose-stimulated secretion of insulin (GSIS) was evaluated in this study. Methods: Enzyme-linked immunosorbent assay kit for a rat insulin was used to quantify glucose-stimulated insulin secretion. Protein expression was examined by western blotting analysis. Nuclear condensation was measured by staining with Hoechst 33342 stain. Apoptotic cell death was assessed by staining with Annexin V. Oil Red O staining was used to measure lipid accumulation. Results: We screened ginsenosides to prevent palmitic acid-induced cell death and impairment of GSIS in INS-1 pancreatic β-cells and identified protopanaxadiol (PPD) as a potential therapeutic agent. The protection effect of PPD was likely due to a reduction in apoptosis and lipid accumulation. PPD attenuated the palmitic acid-induced increase in the levels of B-cell lymphoma-2-associated X/B-cell lymphoma 2, poly (ADP-ribose) polymerase and cleaved caspase-3. Moreover, PPD prevented palmitic acid-induced impairment of insulin secretion, which was accompanied by an increase in the activation of phosphatidylinositol 3-kinase, peroxisome proliferator-activated receptor γ, insulin receptor substrate-2, serine-threonine kinase, and pancreatic and duodenal homeobox-1. Conclusion: Our results suggest that the protective effect of PPD on lipotoxicity and lipid accumulation induced by palmitic acid in pancreatic β-cells.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.494-499
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• 2007

The quality and functional properties of red ginseng in relation to steaming and drying conditions were evaluated. Fresh ginseng (5-year roots), cultivated in the Punggi region, were steamed for 2.5, 3.5, or 4.5 hr, and then dried by hot-air (60-$65^{\circ}C$/24 hr and $40^{\circ}C$,/3-4d) freezing ($-80^{\circ}C$/56 hr), and infrared (900 W/$62^{\circ}C$/68 hr). Hunter#s yellowness (b-value) and browning indexes (420 nm) of the samples were higher in the rootlets than in the main roots. Furthermore, these same index values were found to be high in the order of 3.5, 4.5, and 2.5 hr and infrared, hot-air, and freezing for steaming and subsequent drying, respectively. Analysis of soluble solids, total phenolics, total flavonoids, acidic polysaccharides, and electron donating abilities of the steamed and dried samples showed that 3.5hr of steaming with infrared drying was optimal. However, crude saponin contents were not influenced by steaming and drying conditions. The contents of $ginsenoside-Rg_l$, -Re, -Rf and $-Rb_2$, which were the major components in the samples, were reduced with steaming time, while the amounts of $-Rg_3$ and $-Rh_2$ increased, reaching the highest levels at 3.5 and 4.5 hr in the main roots and rootlets, respectively. The contents of $-Rg_3$ and $-Rh_2$ were similar in both the freeze-dried and hot-air dried samples.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.566-571
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• 2009

The principal objective of this study was to use a fermentation and extrusion process in order to improve the antioxidant properties of original Sangmaksan (ES), containing maekmoondong, omija, and white ginseng. The antioxidant activities of fermented Sangmaksan prepared with different types of ginseng [white (FSW), red (FSR), and extruded white (FSE)], were investigated. The white ginseng powder was extruded at 20% moisture content and $120^{\circ}C$ of the maximum process temperature at the barrel. The antioxidant properties of Sangmaksan were increased after fermentation. Interestingly, the fermented Sangmaksan containing the extruded white ginseng evidenced more potent antioxidant properties than the fermented Sangmaksan containing white ginseng. The content of total phenolic compounds, DPPH-radical scavenging activity, acidic polysaccharide, reducing power, and total anthocyanin were highest with FSR, followed by FSE, FSW and ES, respectively. Additionally, superoxide dismutase-like activity and total flavonoid contents were highest in the fermented Sangmaksan containing extruded white ginseng. In conclusion, it can be asserted that the fermentation and extrusion process utilized in this study may prove to be an effective new process for the production of high-quality Sangmaksan.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1362-1366
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• 1998

The sterilizing effect of electron beam was compared with that of gamma irradiation for commercial ginseng powders. White and red ginseng powders were contaminated by about $10^5\;CFU/g$ of total bacteria and by $10^3\;CFU$ of coliforms only in white ginseng powder. Data of microbial population for the sterilizing effect of electron beam irradiation showed that no microorganisms were detected in the samples irradiated up to 7.5 kGy for total aerobic bacteria and 2.5 kGy for molds and coliforms. Such doses were effective for controlling the microbial growth in the samples during 4 months of storage at room temperature. Decimal reduction doses $(D_{10}$ value) on the initial bacterial populations were $2.85{\sim}3.75\;kGy$ in electron beam and $2.33{\sim}2.44\;kGy$ in gamma irradiation, which were influenced by the initial microbial loads and the energy applied. Compared with gamma irradiation, electron beam showed a similar result in its sterilizing effect on ginseng powders, suggesting its potential utilization in due time.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.3
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• pp.167-175
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• 2013

The aim of this study is to evaluate the effect of cosmetic products containing concentrated ginseng using novel methods based on Traditional Korean medicine (TKM). In TKM, inspection of facial skin was an important method to diagnose symptoms and body condition of patients. Doctors in oriental medicine examined a patient as observing symptoms on the face and skin related to inner organs. This was called "mang-jin. In this study, eleven female, who have been using the cosmetic products containing concentrated ginseng for the last 5 years, and eleven healthy controls, who have never used the same product, were recruited. Three doctors in oriental medicine evaluated 17 inspection factors on facial skin. And 7 non-invasive skin bioengineering factors were assessed by various instruments at the same time. In results, 7 factors of the inspection were better in using the product than in controls. And sebum, roughness, pigmentation and wrinkle depth were significantly lower in using the product than in controls. So, this results propose that the cosmetic product containing concentrated ginseng has a good anti-aging effect on skin. And it is suggested that the novel evaluation method combined, Traditional Korean medicine and modern bioengineering technique, has to be developed for holistic concept of Hanbang cosmetics.

• Food Engineering Progress
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• v.21 no.3
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• pp.225-232
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• 2017

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two types - water-soluble and liposoluble - water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder ($158.00{\mu}m$, $8.45{\mu}m$, and $6.33{\mu}m$) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at $4^{\circ}C$, $25^{\circ}C$, and $40^{\circ}C$ for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, $RG-158.00{\mu}m$ was precipitated immediately, and the dispersion stabilities between $RG-8.45{\mu}m$ and $RG-6.33{\mu}m$ showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.567-579
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• 2018

This study analyzed consumers' recognition and demand for probiotic products and dietary and living habits according to their probiotics ingestion experience to provide information on the development of probiotic products and marketing strategies in the health functional food-related industry. A total of 280 consumers living in Seoul, Incheon and Kyeonggi-do area were enrolled in this study. The consumers expected mostly intestinal health (80.4%) after ingesting probiotics. The appropriate price level for purchasing probiotics was between 20,000-50,000 won (58.2%), preferring a price range of 50,000 won or less (77.1%). There was a significant difference in the dietary habits depending on the experience of probiotics ingestion, but there was no difference in the living habit. Consumers took Vitamin C, red Ginseng and Ginseng the most instead of probiotics as health functional foods. Based on the results, a marketing strategy could be established to meet the consumer's needs, such as focusing on the effects of probiotics, building up various price policies and the development of new products mixing with other commonly consumed health supplements.

• Natural Product Sciences
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• v.27 no.1
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• pp.10-17
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• 2021

The purpose of this study is to develop a new method of producing tienchi seng (notoginseng, Panax notoginseng) extracts featuring high concentrations of the ginsenoside Rg3, Rg5, and Rg6, special components of Korean red ginseng. The chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by HPLC. Tienchi seng was heat-processed at 100℃ and the optimum conditions were identified. The highest concentrations of total saponin (29.723%) and the ginsenoside Rg3 (1.769%), Rg5 (5.979%), and Rg6 (13.473%) were produced at 48 hours. Also, when tienchi seng was subjected to the ultrasonic thermal fusion (100℃) process, the concentrations of total saponin (30.578%), ginsenoside Rg3 (2.392%), Rg5 (6.614%), and Rg6 (13.017%) were highest at 36 hours. On the other hand, the 2-hour heat-processed extract and 2-hour ultrasonic thermal fusion-processed extract did not contain ginsenoside Rg3, Rg5, and Rg6. The ultrasonic thermal fusion process had an extraction yield that was approximately 1.26 times greater than that of the heat process. These results indicate that the highly functional tienchi seng extracts created through the ultrasonic thermal fusion process are more industrially useful than those produced using the heat process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.411-417
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• 2021

By-products produced from medicinal plants (MP) were evaluated as feed additives on growth performance, blood chemistry, and immune responses of the juvenile red lip mullet Liza haematocheila. A commercial diet was used as the control. Four experimental diets were prepared by combining 0.5% of MPs such as Panax ginseng (PG), Schisandra chinensis (SC), Angelica gigas (AG), and Rehmannia glutinosa (RG), via water absorption, to the control diet. Triplicate groups of fish averaging 61.8 g were fed one of experimental diets to apparent satiation for 8 weeks. Dietary supplementation of MPs did not affect the growth performance, biological indices and whole body composition of fish compared to the control. The fish fed with AG diet had an increased weight gain, and specific growth rate compared to fish in SC group. Decreased level of plasma glucose was observed in fish fed diet containing MPs. Lysozyme activity was significantly increased in the fish fed AG diet compared to that of fish in PG group. These results indicate that dietary supplementation of Angelica gigas may enhance growth performance and immune responses in juvenile red lip mullet.