• Journal of Dairy Science and Biotechnology
• /
• v.32 no.1
• /
• pp.47-53
• /
• 2014

In this study, our aim was to investigate the changes in ginsenosides and polyphenols in red ginseng extract fermented by Lactobacillus acidophilus and to manufacture fresh cheese using fermented red ginseng extract. Red ginseng extract (3%, w/v) was fermented by L. acidophilus for 24 h. On performing lactic acid bacteria counts, we determined that L. acidophilus reached its maximum growth phase after 16 h; this was followed by decrease in growth. During fermentation, the levels of ginsenosides Rg3 (20S) and Rg3 (20R) as well as protopanaxadiol (20R), F1, and compound K increased, while those of s Rb2, Rd, Rf, and Rg1 decreased. The pH, titratable acidity, and viable cell counts in fresh cheese prepared using fermented red ginseng extract were measured during the storage period. The pH decreased over time, while titratable acidity and viable cell counts increased with increase in the duration of the storage period. Sensory tests showed that the overall sensory properties of fresh cheese prepared using 1% fermented red ginseng extract were similar to those of the control groups. This result suggests that L. acidophilus-fermented red ginseng has potential for development as a new bioactive material.

• Journal of Ginseng Research
• /
• v.47 no.5
• /
• pp.681-682
• /
• 2023

• Journal of Ginseng Research
• /
• v.29 no.1
• /
• pp.1-18
• /
• 2005

Ginseng Radix, the root of Panax ginseng C. A. Meyer has been used in Eastern Asia for 2000 years as a tonic and restorative, promoting health and longevity. Two varieties are commercially available: white ginseng(Ginseng Radix Alba) is produced by air-drying the root, while red ginseng(Ginseng Radix Rubra) is produced by steaming the root followed by drying. These two varieties of different processing have somewhat differences by heat processing between them. During the heat processing for preparing red ginseng, it has been found to exhibit inactivation of catabolic enzymes, thereby preventing deterioration of ginseng quality and the increased antioxidant-like substances which inhibit lipid peroxide formation, and also good gastro-intestinal absorption by gelatinization of starch. Moreover, studies of changes in ginsenosides composition due to different processing of ginseng roots have been undertaken. The results obtained showed that red ginseng differ from white ginseng due to the lack of acidic malonyl-ginsenosides. The heating procedure in red ginseng was proved to degrade the thermally unstable malonyl-ginsenoside into corresponding netural ginsenosides. Also the steaming process of red ginseng causes degradation or transformation of neutral ginsenosides. Ginsenosides $Rh_2,\;Rh_4,\;Rs_3,\;Rs_4\;and\;Rg_5$, found only in red ginseng, have been known to be hydrolyzed products derived from original saponin by heat processing, responsible for inhibitory effects on the growth of cancer cells through the induction of apoptosis. 20(S)-ginsenoside $Rg_3$ was also formed in red ginseng and was shown to exhibit vasorelaxation properties, antimetastatic activities, and anti-platelet aggregation activity. Recently, steamed red ginseng at high temperature was shown to provide enhance the yield of ginsenosides $Rg_3\;and\;Rg_5$ characteristic of red ginseng Additionally, one of non-saponin constituents, panaxytriol, was found to be structually transformed from polyacetylenic alcohol(panaxydol) showing cytotoxicity during the preparation of red ginseng and also maltol, antioxidant maillard product, from maltose and arginyl-fructosyl-glucose, amino acid derivative, from arginine and maltose. In regard to the in vitro and in vivo comparative biological activities, red ginseng was reported to show more potent activities on the antioxidant effect, anticarcinogenic effect and ameliorative effect on blood circulation than those of white ginseng. In oriental medicine, the ability of red ginseng to supplement the vacancy(허) was known to be relatively stronger than that of white ginseng, but very few are known on its comparative clinical studies. Further investigation on the preclinical and clinical experiments are needed to show the differences of indications and efficacies between red and white ginsengs on the basis of oriental medicines.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.2
• /
• pp.305-314
• /
• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• Journal of Korean Ophthalmic Optics Society
• /
• v.9 no.1
• /
• pp.19-27
• /
• 2004

The purpose of this study is to survey spectacle wearers's way of thinking through the questionaire and to investigate their wearing conditions through fitting conditions, the pantascopic angle, vertex distance, the coincidence of vertical and horizontal distance between optical center of the lens and pupillary distance of the eye in random selected 150 ametropic corrective wearers in the age of 17 to 19. The results are as follows : 1. The most popular causes of physical complaints in the ex-wearing spectacle are frame pressure(34.0%), slipping forward(30.0%) and most popular visual complaints are blur vision(30.0%) and asthenopia(20.0%). 2. The most common physical or visual complaints in the present wearing spectacle are slipping forward(30.0%), pressure (50.0%), color(10.0%). 3. Myopic glasses wearers accounted for 56.7% of the subjects, the others were compound myopic astigmatism. In 60% of the subjects' binocular diopter did not coincide. 4. In the pantascopic angle of the both eyes coincide in 66.7% of the subjects. The average of pantascopic angle is $10.07^{\circ}$. 5. In the vertex distance of the both eyes coincided in 65.3% of the subjects. the he average of vertex distance is 13.6 mm. 6. Among 150 eyes with monocular, the vertical distance between optical center of the lens and pupillary distance of the eye is within the RAL-RG 915 that is tolerance of ophthalmic dispensing in German Standards in 82 eyes (54.6%). 7. Among 150 eyes with monocular, the horizontal distance between optical center of the lens and pupillary distance of the eye is within the RAL-RG915 that is tolerance of ophthalmic dispensing in German Standards in 86 eyes(57.3 %).

• The Korean Journal of Food And Nutrition
• /
• v.25 no.1
• /
• pp.83-89
• /
• 2012

In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides $Rb_1$, $-Rb_2$ and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)$-Rg_3$, 20(R)$-Rg_3$ and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.

• Korean Journal of Food Science and Technology
• /
• v.37 no.1
• /
• pp.67-72
• /
• 2005

Antioxidative activity of crude saponin fraction (CSF) prepared from Basidiomycota cultured with fresh ginseng (Panax ginseng C.A. Meyer) as substrate was investigated by analyzing CSFs for ginsenoside and phenolic compounds. On TLC chromatogram, ginsenosides such as $Rg_{2},\;Rg_{3}$, and $Rh_{1}$ which were rare in fresh ginseng, were identified. CSF of Phellinus linteus culture product showed the highest total phenolic content and electron donating ability (EDA), suggesting phenolic compounds contribute to EDA. In vitro lipid peroxidation was inhibited most by CSF of Ganoderma lucidum, indicating that the highest EDA does not imply highest inhibition against lipid peroxidation. Tyrosinase was also inhibited mostly by CSF of G. lucidum. These results suggest culture of Basidiomycota with fresh ginseng has more active substances than fresh ginseng alone.

• Journal of Korean Medicine Rehabilitation
• /
• v.32 no.2
• /
• pp.1-17
• /
• 2022

Objectives This study was conducted to investigate the beta-glucan & ginsenoside content, antioxidant activity, anti-inflammatory effect and safety of herbal medicine mix. Methods The marker compounds contents, antioxidant activity and safety of herbal medicine mix were tested. The contents of beta-glucan and ginsenoside Rg3 were measured, the antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, anti-inflammatory and a safety test was conducted via single dose toxicity assessment. Results Analyzing the contents of marker compounds showed 362.3 mg/g of beta-glucan, and 0.4184 mg/g of ginsenoside Rg3. In the DPPH free radical scavenging activity, the IC50 of herbal medicine mix, was 0.146%. The scavenging activity of herbal medicine mix was 88.28% activity at 0.5% concentration, and 90.61% activity at 5% concentration. In the lipopolysaccharides (LPS) anti-inflammatory test, the herbal remix showed a significant decrease in tumor necrosis factor-alpha (TNF-𝛼) and interleukin-6 (IL-6) compared to the LPS-induced group. In the single dose toxicity test of herbal medicine mix, a dose of 2,000 mg/kg body weight (BW) was set at its highest capacity and observed after oral administration to female and male rats. No toxicological findings were recognized. It was observed that the resulting lethal dose can be set to 2,000 mg/kg BW or higher for both females and males. Conclusions The results of the experiment on herbal medicine mix showed that the marker compounds contents were beta-glucan and ginsenoside Rg3, that antioxidant activity was observed through the DPPH free radical scavenging activity, anti-inflammatory effect was observed through TNF-𝛼 and IL-6 measurement, and safety was confirmed through the single dose toxicity assessment.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.943-951
• /
• 2022

In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg₃(S) and Rg₅ increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.

• YAKHAK HOEJI
• /
• v.49 no.1
• /
• pp.80-85
• /
• 2005

Ginseng root is an important remedy in oriental countries, which has been used for thousands of years. Saponins of ginseng root has been known to be the major component which mediate diverse pharmacological actions of the ginseng. Heat processing of ginseng root potentiates its biological activity such as anti-tumor and anti-oxidative activities. The butanol fraction of heat-processed ginseng (HGB) induced the production of nitric oxide in macrophages in a dose-dependent manner with IFN-${\gamma}$(30 U/ml) priming. The active component was identified as ginsenoside-$Rg_5$ from the activity-guided purification. Ginsenoside $Rg_5$ is one of major components of heat-processed ginseng and red ginseng that is responsible for the potentiated biological activities of processed ginseng. The induction of NO production by heat-processed ginseng might contribute to the potentiated biological activity of heat-processed ginseng.