• Journal of Ginseng Research
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• v.41 no.3
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• pp.307-315
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• 2017

Background: Red-skin root disease has seriously decreased the quality and production of Panax ginseng (ginseng). Methods: To explore the disease's origin, comparative analysis was performed in different parts of the plant, particularly the epidermis, cortex, and/or fibrous roots of 5-yr-old healthy and diseased red-skin ginseng. The inorganic element composition, phenolic compound concentration, reactive oxidation system, antioxidant concentrations such as ascorbate and glutathione, activities of enzymes related to phenolic metabolism and oxidation, and antioxidative system particularly the ascorbate-glutathione cycle were examined using conventional methods. Results: Aluminum (Al), iron (Fe), magnesium, and phosphorus were increased, whereas manganese was unchanged and calcium was decreased in the epidermis and fibrous root of red-skin ginseng, which also contained higher levels of phenolic compounds, higher activities of the phenolic compound-synthesizing enzyme phenylalanine ammonia-lyase and the phenolic compound oxidation-related enzymes guaiacol peroxidase and polyphenoloxidase. As the substrate of guaiacol peroxidase, higher levels of $H_2O_2$ and correspondingly higher activities of superoxide dismutase and catalase were found in red-skin ginseng. Increased levels of ascorbate and glutathione; increased activities of $\text\tiny L$-galactose 1-dehydrogenase, ascorbate peroxidase, ascorbic acid oxidase, and glutathione reductase; and lower activities of dehydroascorbate reductase, monodehydroascorbate reductase, and glutathione peroxidase were found in red-skin ginseng. Glutathione-S-transferase activity remained constant. Conclusion: Hence, higher element accumulation, particularly Al and Fe, activated multiple enzymes related to accumulation of phenolic compounds and their oxidation. This might contribute to red-skin symptoms in ginseng. It is proposed that antioxidant and antioxidative enzymes, especially those involved in ascorbate-glutathione cycles, are activated to protect against phenolic compound oxidation.

• Journal of Ginseng Research
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• v.39 no.4
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• pp.384-391
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• 2015

It has been reported that Korean Red Ginseng has been manufactured for 1,123 y as described in the GoRyeoDoGyeong record. The Korean Red Ginseng manufactured by the traditional preparation method has its own chemical component characteristics. The ginsenoside content of the red ginseng is shown as Rg1: 3.3 mg/g, Re: 2.0 mg/g, Rb1: 5.8 mg/g, Rc:1.7 mg/g, Rb2: 2.3 mg/g, and Rd: 0.4 mg/g, respectively. It is known that Korean ginseng generally consists of the main root and the lateral or fine roots at a ratio of about 75:25. Therefore, the red ginseng extract is prepared by using this same ratio of the main root and lateral or fine roots and processed by the historical traditional medicine prescription. The red ginseng extract is prepared through a water extraction ($90^{\circ}C$ for 14-16 h) and concentration process (until its final concentration is 70-73 Brix at $50-60^{\circ}C$). The ginsenoside contents of the red ginseng extract are shown as Rg1: 1.3 mg/g, Re: 1.3 mg/g, Rb1: 6.4 mg/g, Rc:2.5 mg/g, Rb2: 2.3 mg/g, and Rd: 0.9 mg/g, respectively. Arginine-fructose-glucose (AFG) is a specific amino-sugar that can be produced by chemical reaction of the process when the fresh ginseng is converted to red ginseng. The content of AFG is 1.0-1.5% in red ginseng. Acidic polysaccharide, which has been known as an immune activator, is at levels of 4.5-7.5% in red ginseng. Therefore, we recommended that the chemical profiles of Korean Red Ginseng made through the defined traditional method should be well preserved and it has had its own chemical characteristics since its traditional development.

• Korean Journal of Plant Resources
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• v.17 no.2
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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.

• Food Science and Preservation
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• v.16 no.3
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• pp.355-361
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• 2009

In this study, raw ginseng produced by different methods was puffed, and physicochemical properties were analyzed and compared. Raw ginseng included white ginseng lateral root (WGL), red ginseng lateral root (RGL), red ginseng main root (RGM), and red ginseng main root with 15% (w/w) moisture (RGMM). All samples were puffed at a pressure of 7 kg/cm2. Crude saponin content was increased after puffing compared with that of control ginseng. RGM and RGMM showed significant increases in crude saponin content, from 1.67% and 1.41% to 2.84% and 3.09% (all w/w), respectively. However, the ginsenoside content of WGL was decreased after puffing. Rg3, Rh1, and Rh2 values of red ginseng were increased by puffing compared with those of control red ginseng. The total sugar content of ginseng decreased after puffing. The mineral components of puffed ginseng were similar to those of raw ginseng. Levels of total phenolic compounds and antioxidant activities of ginseng were increased after puffing, and electron-donating ability was greatly increased. The acidic polysaccharide content of ginseng increased slightly and the amino acid content decreased due to the high temperature used during puffing.

• Journal of Ginseng Research
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• v.31 no.3
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• pp.147-153
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• 2007

Effect of puffing treatment on saponins, total sugars, acidic polysaccharide, phenolic compounds, microstructure and pepsin digestibility of dried red ginseng tail root were tested. Puffing samples of dried red ginsneng tail root were pre-pared at 20rpm, 15 $kg/cm^2$, $120{\sim}150^{\circ}C$, and for 30 min by a rotary type apparatus of 5 L capacity. Crude saponin content of puffing red ginseng tail root was increased 26.5% compared to non-puffing, especially $Rg_3$ content was increased from 0.49 mg/g to 0.72 mg/g. Total sugar content was not changed, but acidic polysaccharide content was slightly decreased from 7.15% to 6.44% by puffing treatment. Total phenolic compounds was increased from 7.86% to 9.94% by puffing. In terms of individual phenolic compounds, salicylic acid was quantified in puffing tail root, but gentisic acid was quantified in non-puffing. Syringic acid was the most predominant phenolic acid, increased to about 6 times by puffing treatment. On the other hand, gallic acid, p-coumaric acid, caffeic acid and ferulic acid were highly decreased. Microstructure of cross-section in puffing tail root was shown to more uniform shape compared to non-puffing. Pepsin digestibilities of puffing and non puffing red ginseng tail root were 22.4% and 46.2%, respectively (p<0.05). The results indicated that puffing treatment might be useful increasing the bioactive components, preference and digestibility.

• Journal of Ginseng Research
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• v.17 no.2
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• pp.145-147
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• 1993

The amounts of ginseng acidic polysaccharide (GAP) in red ginseng (Panax ginseng) were higher than those of wild and cultured Panax quinquefolius, Panax notoginseng as well as white ginseng (Panax ginseng). In white ginseng, there is no difference in the GAP amount among root ages or sizes. Also, the GAP amount of red ginseng body was similar to that of ginseng rhizome, but was higher than that of leaf and epidermis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.299-305
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• 2008

This study compared the physicochemical properties of root hair of white ginseng (WG), root hair of tissue cultured mountain ginseng (MG), root hair of red ginseng (RG) and extruded ginseng samples. The comparison of crude ash and total sugar resulted insignificant differences between extruded and raw samples. MG had a higher content of crude ash, crude protein, amino acids and polyphenolic compound than WG and RG; the total sugar and reducing sugar were highest in RG. Crude fat and acidic polysaccharide in RG and WG were similar to and higher than MG. Crude saponin of treated samples WG1 (moisture content 25%, barrel temperature $110^{\circ}C$) and WG3 (moisture content 35%, barrel temperature $110^{\circ}C$) were 9.80% and 9.73%, respectively, which were the highest among ginseng samples. In conclusion, the extrusion process can be applied to red ginseng manufacturing, and some characteristics of MG were higher than in RG and WG.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.103-107
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• 2008

This study was carried out to investigate the effect of light quality on root yield and ginsenoside contents of 4-year-old ginseng by using the fourfold polyethylene shading net with different colors, blue and red color, compared to blue-black (3:1) mixed shading net as control. Control and blue shading net occurred higher root yield, especially, in tap root growth than red one, whereas transmitted quantum in red shading net was higher than those in blue one or control. However, red shading net caused the highest content of total ginsenoside, especially, Rg1 content, as compared to blue and control. We assumed that the increased content of ginsenoside is not caused by light quality such as red, but is due to the increase of relative ratio of ginsenoside in whole root tissue arising from the reduced root growth.

• Journal of Ginseng Research
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• v.28 no.4
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• pp.196-200
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• 2004

This study was conducted to compare the root weight, yield, quality of fresh and red ginseng roots and crude saponin content in roots between fixing light transmittance(Control) and changing light transmittance(C.L.T.) during the ginseng growing seasons. The root weight in C.L.T. was higher than control by $35{\%}$ in early growth stage, $28{\%}$ in middle growth stage and $26{\%}$ in late growth stage in 6 years old ginseng plant. Root yield per 10a in C.L.T. was increased about $40{\%}$ as compared with that of control, also 1st and 2nd grade of fresh ginseng roots in C.L.T. was higher $(50.3{\%})$ compared with that $(12.9{\%})$ of control. The specific gravity of ginseng roots grown under the C.L.T. was exhibited the sig­nificant difference than control during the growing season in 4 and 6 years old ginseng plants. Red ginseng quality in C.L.T. was not only improved remarkably due to the increasement of heaven and earth grade red ginseng but also increased in crude saponin content than control. Therefore it needs to change the light transmittance(increasing light dur­ing low temperature periods and decreasing light during high temperature period) during the growing season for high yield and good qualities of ginseng roots.