• Food Science and Preservation
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• 제6권1호
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• pp.23-28
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• 1999

Commercial red ginseng, which was manufactured for the past 6 years, showed a microbial level of 2.0${\times}$10\ulcorner to 7.2${\times}$10\ulcorner CFU/g of total aerobic bacteria and molds. The moisture content of commercial products was ranged from 13.54 to 17.26%, which were higher than that of the product standard, 14%. Irradiation of red ginseng at 2.5 kGy resulted in the reduction of microorganisms contaminated to below the detectable level. Irradiation prevented mold growth on red ginseng during storage at RH 90% and 25$^{\circ}C$; molds were found at the 72nd day after storage in 2.5 kGy-irradiated sample, while 41st day in the nonirradiated control. At this point of time, irradiated samples showed an increased level of moisture content required for mold growth, 22.2% in 2.5 kGy group and 21.5% in control group. Based on the above results, microbiological qualities of red ginseng could be effectively improved by the optimum dose of irradiation, which was expected to secure the quality stability of red ginseng during distribution under the high-moistured conditions.

• The Korean Journal of Food And Nutrition
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• 제19권4호
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.

• Journal of Radiation Protection and Research
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• 제45권1호
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• pp.26-34
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• 2020

Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.

• Herbal Formula Science
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• 제30권3호
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• pp.175-182
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• 2022

Objective : This study aims to investigate the active ingredients and potential mechanisms of the beneficial herb on human cancers such as the liver by employing network pharmacology. Methods : Ingredients and their target information was obtained from various databases such as TM-MC, TTD, and Drugbank. Related protein for liver cancer was retrieved from the Comparative Toxicogenomics Database and literature. A hypergeometric test and gene set enrichment analysis were conducted to evaluate associations between protein targets of red ginseng (Panax ginseng C. A. Meyer) and liver cancer-related proteins and identify related signaling pathways, respectively. Network proximity was employed to identify active ingredients of red ginseng on liver cancer. Results : A compound-target network of red ginseng was constructed, which consisted of 363 edges between 53 ingredients and 121 protein targets. MAPK signaling pathway, PI3K-Akt signaling pathway, p53 signaling pathway, TGF-beta signaling pathway, and cell cycle pathway was significantly associated with protein targets of red ginseng. Network proximity results indicated that Ginsenoside Rg1, Acetic Acid, Ginsenoside Rh2, 20(R)-Ginsenoside Rg3, Notoginsenoside R1, Ginsenoside Rk1, 2-Methylfuran, Hexanal, Ginsenoside Rd, Ginsenoside Rh1 could be active ingredients of red ginseng against liver cancer. Conclusion : This study suggests that network-based approaches could be useful to explore potential mechanisms and active ingredients of red ginseng for liver cancer.

• Journal of Ginseng Research
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• 제24권4호
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• pp.183-187
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• 2000

The present study was performed to evaluate the cytotoxicity of white and red ginseng extracts against cancer cells in vitro. We also examined the effects of those ginseng extracts on the cell cycle by using flow cytometry. We divided each white and red ginseng into two parts, main body and rhizome, and tested the cytotoxicity of each fraction against various mouse-originated cancer cells and mouse peritoneal macrophages. The red ginseng was more cytotoxic to the cancer cells in comparison with white ginseng, and the rhizome fractions were more cytotoxic than the mainbody fractions in the both of white and red ginseng. Among the cells tested, RAW264.7 cancer cells were most sensitive to all the ginseng fractions. In cell cycle analysis, all the fractions of white and red ginseng arrested the cell cycle at G$_2$/M phase.

• Journal of Ginseng Research
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• 제22권3호
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• pp.205-210
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• 1998

Glucosidic bonds at the C20 position of the sapogenins were hydrolyzed easily in the lower pH, higher temperatures and longer times to give prosapogenins and sugars. The glucosidic bond of saponin at the C3 of ginsenoside-Rb1, which is secondary carbon, was relatively stable due to the low electron density of -0.2. But the bond of saponin at the C20 position, which is tertiary carbon with the relatively high electron density of -0.3, was liable to be hydrolyzed even in weakly acidic solution by the increase of heating time. On the other hand, red ginseng contained 13.34 mg/g of citric acid, 8.78 mg/g of malonic acid, 3.70 mg/g of oxalic acid, 2.13 mg/g of malic acid and 0.44 mg/g of succinct acid. Ginseng saponins were very stable in ginseng extract neutralized with sodium carbonate or sodium bicarbonate corresponding to the equivalent amount of the total organic acid in the red ginseng.

• Journal of Ginseng Research
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• 제19권3호
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• pp.260-266
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• 1995

Fifteen free fatty acids including myristic acid were isolated and identified from red ginseng processed from CA and MA stored fresh ginseng. Linoleic acid (80%) and palmitic acid (10.5%) content were the major components accounting for more than 90% of the total free fatty acid. The contents of free and identified fatty acids were not greatly changed in all the treatments. Especially when preservative was treated, the change of free fatty acid was quite stable over the control. Each fraction of neutral, glyco- and phospholipid was constant in terms of quantities before and after the treatment. Key words Controlled atmosphere, modified atmosphere, fresh ginseng, red ginseng, fatty acid.

• Proceedings of the Ginseng society Conference
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• 고려인삼학회 2002년도 학술대회지
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• pp.238-252
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• 2002

In order to screen out indicators for the discrimination of ginseng habitat, some physical and chemical characteristics of Korean red ginsengs (94 kinds) and Chinese red ginsengs (50 kinds) were analyzed by using a rheometer, an electronic nose system, a combined technique of solid phase micro-extraction (SPME) and gas chromatograph equipped with an electron capture detector (GC/ECD), an X-ray fluorescence spectrometer (XRF), an inductively coupled plasma mass spectrometer (ICP/MS), a near infrared spectrometer (NIRs) and high performance liquid chromatography equipped with evaporative light scattering detector (HPLC/ELSD). The results are summarized as follows: (i) The rhizome strengths of Korean red ginsengs were significantly higher than those of Chinese red ginsengs. (ii) The electronic nose patterns of Korean red ginsengs were significantly different from those of Chinese red ginsengs. (iii) Some unidentified peaks were detected not in the headspace of Korean red ginsengs but in the headspace of Chinese red ginsengs when the headspace volatiles prepared by the SPME technique were analyzed by GC/ECD. (iv) Either the content ratios of K to Ca or Mn to Fe were significantly different between Korean red ginsengs and Chinese red ginsengs. (v) The reflectance ratios of NIRs wavenumbers such as $904\;cm^{-1}\;to\;1088\;cm^{-1}$ for Korean red ginsengs were significantly different from those for Chinese red ginsengs. (vi) The content ratios of ginsenoside-Rg to ginsenoside-Re of Korean red ginsengs were significantly higher than those of Chinese red ginsengs. These results indicate that the rhizome strength, the electronic nose pattern, the occurrence of ECD-sensitive headspace volatile components, the content ratios of K to Ca and Mn to Fe, the NIRs pattern and the content ratio of ginsenoside-Rg to -Re may be indicators for the discrimination of ginseng habitat.

• Korean Journal of Plant Resources
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• 제17권2호
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• pp.116-121
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• 2004

Panax ginseng discarded and lower than 4th grade is caused by red skin disease showing red color skin in ginseng. This kind of red skin ginseng is found a lot in Panax ginseng rather than Panax quinquefolium, and it is considered that red skin disease might be caused by gene. Therefore, this study was carried out to detect genes resistant to red skin disease using RT-PCR. RNA was extracted from three years old ginseng root of both red skin and normal portion in the same root. After RNA extraction, PCR amplification was performed from cDNA using many random primers. As a result, specific band for red skin was found. It is considered that the gene forming band has possibility to be related with red skin disease, and this gene should be decided if it's related with red skin disease. If that gene is related with red skin disease, it will be used for transformation to foster for resistance to red skin disease as well as for selection marker. Bowever, if it's not related with red skin disease, more primers should be used to find gene related with red skin disease.

• Journal of Ginseng Research
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• 제22권2호
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• pp.73-81
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.