• Food Science of Animal Resources
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• v.37 no.5
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• Korean Journal of Veterinary Service
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• v.41 no.3
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• pp.141-147
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• 2018

Red ginseng marc is a by-product of Korean red ginseng (panax ginseng CA Meyer) and contains ginsenoside which has pharmacological effects. The Korean red ginseng marc was fermented with Bacillus subtilis (RGMB). This study was carried out to investigate the RGMB effect on swine immunity. The variation of ginsenoside depending on the RGMB fermentation time was analyzed. Swine (Landrace${\times}$Yorkshire) were divided into control group (basic diet) and RGMB group (RGMB 1% diet). One percent RGMB was fed to the RGMB group for 28 days. The biochemical parameters, cytokine and immunoglobulin were analyzed. For 48 hours of fermentation on RGMB, ginsenoside Rb1 had increased 180.94%, Rg3 235.85%. Rg1 wasn't detected before fermentation, but was detected after 48 hours of fermentation. The RGMB had effect of deceasing initial AST concentration $79.33{\pm}12.85U/L$ to $54.00{\pm}14.46U/L$ in final and was significantly lower (P<0.05) than control in final. In final RGMB had significantly lower (P<0.05) ALT concentration of $48.57{\pm}8.26U/L$ comparing with control group of $65.43{\pm}10.31U/L$. RGMB had the effect of significantly decreasing (P<0.05) $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ concentration of $2.44{\pm}1.31ng/mL$, $0.71{\pm}0.36ng/mL$ and $0.51{\pm}0.21ng/mL$. The IgA concentration had significantly increased (P<0.05) in RGMB group of $0.56{\pm}0.06mg/mL$ in final. These results demonstrate that RGMB has effect of increasing immunity and practicable to use as feed additives on swine.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.213-223
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• 2011

This study was conducted to test the efficacy of plum (Prunus mume) and red ginseng (Panax ginseng C.A Meyer) marc as stress inhibitors under heat stress and lipopolysaccharide (LPS) challenge in broilers by investigating their effects on blood biochemical parameters, immunoglobulin concentration and splenic cytokine mRNA expressions. A total of one hundred ninety-two 1-d-old male broiler chicks (Ross 308) were divided into 2 stress conditions (heat and LPS) experiments. Each experiment was divided into 4 treatment groups with 8 replicates of 3 birds in each group. NC (negative control, no immune substances), PC (positive control, 25 ppm ${\beta}$-glucan), PM (1% plum marc) and RGM (3% red ginseng marc) treatments were administered with respective substance through water supplementation. During heat stress, The Ca/Mg ratio in PM and RGM was significantly decreased in comparison with that of NC (P<0.05). The immunoglobulin M was significantly lower in PM than in NC (P<0.05). Expression patterns of splenic cytokine mRNAs (IL-1, IL-2 and IL-6) were similar over the treatment. Expression rates of IL-1 and IL-2 in PM were significantly decreased in comparison with NC. Also, expression rates of IL-1, IL-2 and IL-6 were significantly lower in RGM than in NC (P<0.05). In conclusion, the dietary supplementation of plum and red ginseng marc improved coping ability to heat stress by preventing Ca/Mg ratio increment and by inhibiting inflammatory response in broiler chicks. However, it is necessary to determine optimal dietary level of red ginseng marc for improving growth performances in broiler chickens. These results suggest the possibility that plum and red ginseng marc could be used as the stress inhibitor under heat stress and inflammatory response in broiler chicks.