• Preventive Nutrition and Food Science
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• 제19권1호
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• pp.49-57
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• 2014

This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.

• 한국식품조리과학회지
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• 제24권6호
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• pp.837-848
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• 2008

The objectives of this study were to investigate the quality of ginseng makgeolli during the fermentation and aging period, and to develop Jeungpyun manufactured by ginseng makgeolli. Four different amounts of ginseng powder (0, 2, 4 and 6 g) were added to the filtered mash which was fermented for 4 days at $24^{\circ}C$ and then aged for 6 days at $4^{\circ}C$ The quality of Jeungpyun batter containing 0, 2, 4 and 6% ginseng during fermentation, and the sensory, color and textural characteristics of ginseng Jeungpyun were analyzed. The pH of jeungpyun batter without ginseng was lower than the other batters. During 4 hours of fermentation of the batter at $30^{\circ}C$, the pH of the batter significantly decreased. The expansion volume of the batter without ginseng increased 4.11 times after 4 hours of fermentation, whereas batters with 2, 4, and 6% ginseng increased 1.70 times. The L value of Jeungpyun decreased by increasing the concentration of ginseng However the a and b values of Jeungpyun significantly increased with an increase in the concentration of ginseng. The results of the sensory evaluation showed that Jeungpyun with 2% ginseng had the highest flavor, taste and overall acceptability scores. In the textural analysis, the hardness of Jeungpyun increased by increasing the concentration of ginseng after 6 days of storage at $20^{\circ}C$. This study showed that Jeunpyun containing 2% ginseng was the optimum addition level.

• 한국응용과학기술학회지
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• 제35권4호
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• pp.1213-1223
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• 2018

본 연구는 인삼 잎의 이용증대를 위해 마이크로웨이브에 의한 인삼 잎의 잔류농약 추출효과와 발효 인삼 잎의 ginsenoside 유용 유도체의 전환 검토 및 품질 특성을 분석 하였다. 인삼 잎에 잔류되어 있는 tolclofos-methyl와 azoxystrobin을 microwave로 추출하기 위한 용매는 hexane이 가장 효율적 이었다. tolclofos-methyl와 azoxystrobin이 잔류되어 있는 인삼 잎에서의 microwave를 이용한 추출 최적 조건은 power 50~95 watts, 추출용매는 hexane, 추출시간은 3분으로 나타났다. 인삼 잎 추출물의 발효에서 발효전과 비교하여 $Rg_1$과 $Rb_1$은 감소한 반면 $Rh_1$, $Rg_3$, $Rk_1$ 및 $Rh_2$는 발효 후 모두 증가한 것으로 나타났다. 특히 홍삼에서 대표적인 성분으로 알려져 있는 $Rg_3$의 경우 발효전 $2.77{\mu}g/g$에서 발효 후 균주의 종류에 따라 $70.62{\sim}77.61{\mu}g/g$으로 증가하였다. 7일간 발효 후 인삼 잎의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내었으나, 발효가 진행됨에 따라 전반적으로 감소되는 경향을 나타내었다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2010년도 정기총회 및 추계학술발표회
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• pp.15-15
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• 2010

Ginseng contained many different kinds of saponin which was the most valuable for people, but its yield cannot satisfy the demand using traditional extract methods. Enzyme transformation is a conformable and highly performed method which was fit for today. A ${\beta}$-glucosidase producing bacterium ($DCY51^T$) was isolated from Korean fermented-vegetable food kimchi. The 16S rRNA gene sequence analysis revealed that the strain $DCY51^T$ belongs to the genus Lactobacillus. The highest sequence similarity was found with Lactobacillus paracollinoides LMG $22473^T$ and Lactobacillus collinoides LMG $9194^T$ with levels of 16S rDNA similarity of 97.4% and 97.3%, respectively. Based on the above results the strain $DCY51^T$ placed in the genus Lactobacillus and proposed a new species, Lactobacillus kimchicus sp. nov. $DCY51^T$ (= KCTC $12976^T$ = JCM $15530^T$). It was culture solution reacted with Red Ginseng extract and $Rb_1$, respectively. The medium of bacteria was the liquid of MRS, the temperatures of growing and reacting between bacteria liquid and saponin were samely $37^{\circ}C$, there spective reacting time were 12 hours and 48 hours. Thus we got different saponins, and TLC and HPLC analysis showed that: enzyme respectively reacted with $Rb_1$ and Red Ginseng extract got the transformed saponin, respectively. The polarity position in TLC was a little higher than Rd; and the polarity position was the same as that of Compound K's, the saponin obtained from HPLC and other experimental results was not Compound K. The constitution of its saponin was hoped to be further confirmed.

• 한국식품영양과학회지
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• 제40권12호
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• pp.1675-1679
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• 2011

본 연구는 홍삼 및 전분질 원료로 산야초 발효액을 첨가하여 제조한 고추장의 이화학적 특성과 항산화 및 관능적 특성 등 품질에 미치는 영향을 조사하였다. 수분함량은 일반 시판 고추장에 비해 6% 정도 낮았고 회분과 조단백의 경우 각각 3.7%, 0.9% 정도 높게 나왔다. 조지방에 경우는 두 시료 모두 별다른 차이가 나타나지 않았다. pH는 대조군에 비해 유의적으로 낮은 편이었는데 이는 다른 기능성 소재를 첨가한 고추장보다도 낮은 값으로 홍삼과 산야초 발효액 첨가가 더 많은 유기산을 생성한 것으로 생각된다. 색도의 경우 L, b값은 홍삼, 산야초 발효액 첨가 고추장이 높은 값을 띄는 반면 a값은 시판 고추장이 더 높게 나왔다. 이러한 차이는 색도의 관한 기호도 평가에서 대조군 보다 훨씬 좋은 결과를 얻을 수 있었다. 기능적인 측면을 살펴보면, DPPH 활성의 경우 전 농도에서 대조군보다 높게 나왔지만 특히 가장 높은 농도인 100 ${\mu}g$/mL에서 유의적으로 라디칼 소거능이 우수한 것으로 나타났으며, ferric reducing antioxidant power는 모든 구간에서 유의적으로 뛰어난 항산화 활성을 보였다. 지질산화를 일으키는 효소인 lipoxygenase의 저해능을 평가한 결과 100 ${\mu}g$/mL의 고농도에서 시판 고추장뿐만 아니라 양성대조군보다 2배가량 높은 저해활성을 띄는 것으로 나타났다. 관능검사에서는 맛, 색깔, 풍미, 종합적 기호도 모든 항목에서 시판 고추장보다 유의적으로 우수하다는 평가를 얻음으로 홍삼과 산야초 발효액의 첨가가 전반적인 고추장 품질을 향상시킬 수 있었음을 알 수 있었다.

• 생명과학회지
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• 제19권11호
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• pp.1553-1561
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• 2009

홍국발효홍삼의 알코올성 간 질환 개선용 건강기능식품 개발을 위한 기초 자료를 얻기 위하여 일반 이화학적 특성과 항산화 활성 정도를 측정 하였다. 홍삼 및 홍국발효홍삼의 추출물 수율은 각각 수용성 5.83% 및 6.58%, 70% 에탄올 0.98% 및 0.62%, 70% 메탄올 3.04% 및 1.27%로 수용성 추출에서 가장 높았다. 홍삼 및 홍국발효홍삼 1% 추출물 중의 총 당도는 각각 0.23% 및 0.17%로 홍삼에서 약간 높았으며, 가용성 고형분도 각각 0.6 및 0.5 Brix로 홍삼에서 약간 높았다. 총 폴리페놀 화합물 함량은 홍삼보다 홍국발효홍삼 추출물에서 높았으며, 70% 에탄올 추출물에서 가장 높았다. 미네랄 함량은 K가 22,386 및 16,936 ppm으로 가장 많이 함유되어 있었고, 다음으로 Ca이 각각 3,693 및 2,310 ppm으로 함유되어 있었고, Mg는 각각 2,647 및 2,703 ppm, Na는 각각 103 및 109 ppm, Fe는 각각 115 및 42 ppm, Zn은 각각 57 및 62.3 ppm이 함유되어 있었다. 항산화 실험에서 총 폴리페놀 함량, DPPH radical 소거능 및 불포화 지방산 linoleic acid를 이용한 TBA법에 의한 항산화 활성은 홍삼 추출물 보다는 홍국발효홍삼에서 높은 것으로 나타났다.

• Journal of Ginseng Research
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• 제34권4호
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• pp.321-326
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• 2010

Enzymatic treatment conditions for red ginseng residue (RGR) were investigated to apply RGR as a microbial medium. Polysaccharide hydrolyase and protease were screened to obtain high solid and carbohydrate yields, and a good degree of carbohydrate hydrolysis. The optimal dosage and reaction time for Viscozyme, the chosen polysaccharide hydrolyase, were found to be 1.0% (w/w) and 3 h, respectively. Of the tested proteases, Flavourzyme, whose optimal dosage was 0.5% (w/w), was selected. Co-treatment with the optimal dosages of Flavourzyme and Viscozyme increased solid yield, carbohydrate yield, and degree of carbohydrate hydrolysis by 76%, 65%, and 1,865%, respectively, over levels in non-treated RGR. The culture characteristics of Leuconostoc mesenteroides strain KACC 91459P grown in enzymatically hydrolyzed red ginseng residue (ERGR) and RGR suspensions were compared. After cultivation for 6 h, the viable cell counts of both cell suspensions rapidly increased to $1.3{\times}10^9$ colony-forming units (CFU)/g. Moreover, while the viable cell population drastically decreased to $2.4{\times}10^6\;CFU/g$ for cells grown in RGR medium, it was maintained in cells fermented in ERGR medium for 24 h.

• 한국식품과학회지
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• 제32권2호
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• pp.323-327
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• 2000

인삼가공제품의 원료로 사용되는 가용성 인삼성분의 신속한 추출방법을 개발하기 위한 기초연구로서, 기존 추출 방법들에 비해 환경친화적이고 경제적인 장점이 알려진 마이크로웨이브(2450MHz)의 추출조건을 조사하였다. 가용성 인삼성분의 추출에서 백미삼 원료의 입자크기는 60 mesh, 시료 대 용매비는 1 : 10(g/mL)이 각각 적당하였고, 마이크로웨이브 에너지는 100 W 이하에서 인삼성분의 추출이 용이하였다. 가용성 성분의 수율은 60% 에탄올을 용매로 하여 5분간 1회 추출시 약 83%, 5회 반복 추출시에는 사포닌 성분을 포함한 대부분의 가용성 성분을 추출할 수 있었다.

• 한국미생물·생명공학회지
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• 제47권2호
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• pp.201-210
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• 2019

Biotransformation of ginsenosides by microorganisms alters the absorption and bioavailability of ginseng as a medicinal herb. In this study, we isolated two kinds of fermenting microorganisms from Eoyukjang, which is a traditional Korean fermented food made from soybean. Next, we identified and detected their ability to convert major ginsenosides to compound K. The two microorganisms, referred to as R2-6 and R2-15, had 100% similarity with Lactobacillus plantarum subsp. plantarum ATCC $14917^T$ and Lactobacillus rhamnosus JCM $1136^T$, respectively. The optimal pH and growth temperature of the isolates were determined to be pH 6-7 and $30^{\circ}C$. After fermentation for 30 days, the major ginsenosides in the mountain-cultivated ginseng were transformed to the highly bioactive ginsenoside, compound K, in the final product.

• 동의생리병리학회지
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• 제31권2호
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• pp.105-110
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• 2017

Prolonged exposure to solar ultraviolet A (UVA) radiation has been known to cause premature skin aging (photo-aging). UVA radiation generates ROS thereby induce degenerative changes of skin such as degradation of dermal collagen, elastic fibers. Matrix metalloproteinases (MMPs), the proteolytic enzymes have been implicated as a major player in the development of UVA-induced photo-aging. Many studies have been conducted to block the harmful effects of UV radiation on the skin. Recently, we are interested in the availability of fermented red ginseng (FRG) as natural matrix metalloproteinases inhibitors (MMPIs). The efficacy difference between red ginseng and FRG has been compared. Both RG and FRG have no cytotoxic effects below the concentration of $300{\mu}g/ml$. Human dermal fibroblasts (HDFs) were pretreated with FRG or RG for 24h, followed by irradiation of UVA. Then, we measured the intracellular ROS production and the expression of MMP, $IL-1{\beta}$ at the mRNA level. We also examined the intracellular localization of $NF-{\kappa}B$ and MMP-9 on the FRG or RG treated and UVA-irradiated HDFs. FRG decreased the intracellular ROS production elicited by UVA. In addition, FRG decreased the mRNA expression of MMP-3, MMP-9, and $IL-1{\beta}$ more efficiently than RG. Furthermore, FRG suppressed the nuclear localization of $NF-{\kappa}B$, and the expression of MMP-9. Taken together, our results suggest that FRG is promising agents to prevent UVA-induced photo-aging by suppressing MMP expression and inflammation.