• Journal of Environmental Science International
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• v.24 no.12
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• pp.1705-1710
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• 2015

The aim of the present study was to determine the effects of soil microbial agent with red ginseng marc on growth of watermelon during 5 months. The three treatments were distributed in a completely randomized design with four replicates per plot. After 1 week in planting dates, the growth of watermelon (full length, stem thichness, leaf length and lead width) showed no significant difference in all treatments. During elongation stage (20 days), soil microbial agent with red ginseng marc was increased by 5% in leaf thickness (May 23) and 7~14% in leaf length (May 16 and 23) when compared to other treatments. For changes in fruit bearing thickness, there were no differences among treatments. Characteristics of watermelon in harvest season have an effect on harvest and length, stalk length, naval length, weight, sugar content and yield, except for harvest and width. In particular, yields increased with treatments with two soil microbial agent (7~12%), indicating that soil microbial agent with red ginseng marc showed higher yield than the other treatments. In conclusion, red ginseng marc-treated soil microbial agents have a positive effect on the harvest season of watermelon and can provide useful information for the selection of the functional microbial properties and the registration of microbial fertilizer.

• Journal of Veterinary Clinics
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• v.40 no.1
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• pp.1-7
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• 2023

The growing market for companion animals, combined with their increasing lifespan, has generated an increased interest in companion animal immunity enhancers. Ginsenoside, a saponin component of ginseng and an essential ingredient of red ginseng marc (produced during red ginseng production), is effective in improving immunity. In this experiment, a powder mixture of red ginseng marc and steamed red ginseng extract powder (RGME) was orally administered to dogs for eight weeks. Subsequently, blood samples were collected and tested every four weeks. In addition, canine peripheral blood mononuclear cells (cPBMCs) were stimulated with or without interleukin-2 (IL-2) to evaluate their proliferation and cytokine secretion abilities. Proliferation assay suggests that the administration of RGME effectively enhanced numbers of cPBMCs under IL-2 stimulation. Furthermore, in the RGME group, a significant increase in the concentration of interferon gamma released from cPBMCs under IL-2 stimulation was observed. In conclusion, RGME might be an effective health supplement for improving immunity in dogs.

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.245-247
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• 2013

The potential of the red ginseng marc (RGM) for the production of bio-ethanol using enzymatic hydrolysis and fermentation without any additional nutrients was investigated. Reducing sugar content in RGM treated with Viscozyme and Flavourzyme was 101.1 g/L and was much higher than that (7.2 g/L) in intact RGM. When enzymatically hydrolyzed red ginseng marc (ERGM) was fermented with commercially available dry yeast at $25^{\circ}C$ for 7 days, the final ethanol concentration reached 29.3 g/L with ethanol yield at 0.274 g of ethanol per 1 g of solubilized total sugar. Ethanol concentration and ethanol yield of ERGM were drastically increased over 1000% and 50%, respectively than those of RGM.

• Korean Journal of Plant Resources
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• v.33 no.6
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• pp.597-603
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• 2020

Red ginseng marc (RGM) has been used on primary industries using fertilizer or forage, and it mostly has been dumped. To improve utilization of RGM, the biological activities of RGM were examined. RGM was extracted and fractionated using various solvents and their biological activities were compared. The hexane fraction from the methanol extract of RGM (RGMMH) showed strong anti-cancer activity (58.56 ± 6.04% at 100 ㎍/mL) and anti-inflammatory effect (65.72 ± 1.33% at 100 ㎍/mL). But, oil extract of RGM extracted with hexane (RGMH) showed low activities (anti-cancer: 16.42 ± 3.33%, at 100 ㎍/mL, anti-inflammatory activity: 29.46 ± 2.10%, at 100 ㎍/mL). Their metabolites were analyzed using HPLC. Panaxydol known as anti-cancer compound of RGM was one of major compounds in RGMMH. Meanwhile, panaxydol was detected in trace amount in red ginseng marc oil (RGMH). In addition, RGMMH and RGMH showed big differences in HPLC profiling. This research suggests optimal extraction method of RGM oil.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.337-342
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• 2009

The extraction conditions for the production of red ginseng polysaccharide were proposed. The crude fiber content of red ginseng marc (RGM) (15.3%) was much higher than that of white ginseng (WG) (2.1%) and red ginseng (RG) (0.5%). Thus, RGM was selected as the raw material for polysaccharide production. The correlation between the particle size of RGM and the polysaccharide extraction was investigated with a correlation analysis using the SPSS package. The two parameters were found to have a significant correlation (p<0.01). The polysaccharide extraction increased as the particle size of RGM decreased. The optimal concentration of RGM was 6.66% (w/v). The extraction yield increased as both the extraction temperature and the extraction time increased. Finally, the extraction temperature and time were selected as $85^{\circ}C$ and 5 hrs, respectively. Consequently, the extraction conditions for polysaccharide production were optimized and statistically confirmed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6290-6295
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• 2013

This study examined the fermentative characteristics of red ginseng wine prepared with enzymatically hydrolyzed red ginseng marc (ERGM), which was produced by the polysaccharide hydrolyase and protease treatments of red ginseng marc (RGM). After adjusting the initial soluble solid contents of ERGM broth to $20^{\circ}Brix$ and $30^{\circ}Brix$ with sucrose, respectively, alcohol fermentation was carried out at $25^{\circ}C$ for 9 days. The soluble solid contents decreased from $20^{\circ}Brix$ to $7^{\circ}Brix$ and from $30^{\circ}Brix$ to $13^{\circ}Brix$, and the reducing sugar content decreased to 18 and 24 g/L at 9 days of fermentation, respectively. The ethanol contents increased to 65 g/L and 106 g/L, respectively. The crude saponin content in the ERGM broth was 2~3 times as high as that in the RGM broth after 7 days fermentation. These results show that ERGM is suitable as a raw material for the production of red ginseng wine.

• 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.

• 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.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.486-503
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• 2022

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.