• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.207-214
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• 2016

This study investigated the effects of ginger (Zingiber officinale Roscoe) on antioxidant and antiproliferative activities in A2058 human melanoma cells. The antioxidant and antiproliferative activities of 70% ethanol extracts of Zingiber officinale Roscoe were identified based on DPPH and ABTS free radical scavenging capacities. Treatment of cells with Zingiber officinale Roscoe at concentrations of 0, 0.2, and 0.4 mg/mL for 24 hours significantly reduced cell viability as determined by Hoechst 33258 nuclear staining, apoptosis analysis, and Western blotting analysis, respectively. In our study, 70% ethanol extracts of Zingiber officinale Roscoe exhibited antioxidant activity and inhibited A2058 cell growth in a dose-dependent manner. Concomitant activation of the mitochondria-dependent apoptotic pathway of A2058 human melanoma cells by Zingiber officinale Roscoe extracts was mediated via modulation of Bax and Bcl-2 expression, which activated cleavage of caspases-3, caspases-9, and poly ADP-ribose polymerase. The findings of study indicate that Zingiber officinale Roscoe extracts induce apoptosis in A2058 human melanoma cells, and this phenomenon occurs via the death receptor-mediated and intrinsic pathways.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.150-157
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• 2004

As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.55-63
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• 1992

The essential oil of Korean ginger(Zingiber officinale Roscoe) was isolated by liquid carbon dioxide extraction method and fractionated into one hydrocarbon fraction and two oxygenated hydrocarbon fractions by using silica gel column chromatography. The compositions of the resulting oils were investigated by GC and GC-MS spectrometry. Out of 102 identified compounds, 44 were identified by comparing GC retention time and mass spectral data with authentic samples and 58 were tentatively identified according to mass spectral data only. The major compounds of hydrocarhon fraction were $zingiberene,\;{\beta}-sesquiphellandrene,\;{\gamma}-bisabolene,\;{\gamma}-cardinene,\;ar-curcumene$, and those of oxygenated hydrocarbon fractions wee geranal, sesquisabinene hydrate, borneol and zingiberenol. The major compounds of ginger oil were zingiberene, $citronellol+{\beta}-sesquiphellandrene,\;geranial,\;{\gamma}-bisabolene\;and\;ar-curcumene+geranyl\;acetate$, and ginger oil contained higher amounts of sesquiterpene hydrocarbons. The yield of extract was 6.96%.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.259-264
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• 2007

Ginger(Zingiber officinale Roscoe) has been used as a raw material in many various traditional preparations since the ancient times. As a component of traditional health products, ginger is known to be effective as an appetite enhancer, and has anti-cold and anti-inflammatory activities. This study was performed to investigate the immunomodulative effects of Zingiber officinale Roscoe in mice, using ex vivo experiments. In order to elucidate ginger's immunomodulative effects of Ginger, water extracts were orally administered to mice, and isolated macrophages were used as the experimental model. To identify the ex vivo effects, six to seven week old Balb/c mice were fed a chow diet ad libitum and the ginger water extracts were administered orally every other day for two or four weeks at two different concentrations(50 and 500 mg/kg b.w.). The results show that IL-IO and $IFN-{\gamma}$ were detected in the 500 mg/kg b.w. supplemented group with LPS stimulation in all cases. Also, the $IFN-{\gamma}$ /IL-10 ratio ranged from 3~5 with mitogen stimulation such as Con A and LPS. In conclusion, this study suggests that ginger extracts may enhance the immune function by regulating the cytokine(IL-10 and $IFN-{\gamma}$) production capacity of activated macrophages in mice.

• Journal of Nutrition and Health
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• v.37 no.9
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• pp.780-785
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• 2004

Recently many investigators have initiated searches for immunomodulating substances from natural food sources. Ginger (Zingiber officinale Roscoe) has been used as a raw material in many traditional preparations since the ancient time. This study was performed to investigate the immunomodulative effects of Zingiber officinale Roscoe in mice, using ex vivo experiments. In order to elucidate the immunomodulative effects of Ginger, water extracts of the plant were orally administrated into mice, and isolated splenocytes and macrophages were used as experimental model. In order to identify its ex vivo effect six to seven week old Balb/c mice were fed ad libitum on a chow diet and water extracts of ginger were orally administrated every other day for two weeks at two different concentrations (50 and 500 mg/kg b.w.). After preparing the single cell suspension, the proliferation of splenocytes was determined by MTT assay. The result of ex vivo study showed that the highest proliferation of splenocytes and macrophage activatation was seen in the mice orally administrated at the concentration of 500 mg/kg b. w. of ginger water extracts. In conclusion, this study suggests that ginger extracts nay enhance the immune function by regulating the splenocyte proliferation and cytokine prodution capacity by activated macrophages in mice.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.125-133
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• 2007

Ginger(Zingiber officinale Roscoe) has long been used as a food source in Korea, and it is widely used as a dietary condiment throughout the world. The present study focused on the immunomodulative effects of ginger extracts via in vitro experiments. To identify the immune-activation fractions of the plant, we performed the systematic fractionation of ginger with methanol, hexane, chloroform, butanol and water for separation and refining. The results showed that the chloroform fraction had the highest immune cell activation properties. In conclusion, this study suggests that ginger extracts may enhance immune function by regulating the splenocyte proliferation as well as the cytokine production capacity of activated macrophages.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.433-439
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• 1996

Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions.　The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.

• Korean Journal of Plant Resources
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• v.22 no.6
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• pp.518-521
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• 2009

High productivity of ginger (Zingiber officinale Roscoe) was obtained from the rhizome produced by shoot-tip culture with Korean native variety, Seosanjong. Seed rhizomes induced by shoot-tip culture were successfully established in the field. The rhizomes induced by both plant or rhizome were higher in emergence rate and faster in days to emergence than those of home seed production. The seed rhizome production induced by shoot-tip culture was two times heavier than that of home seed production. These results suggest that shoot-tip culture might be one of mass propagation methods in seed rhizome of ginger plant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1135-1139
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• 1997

Major factors inhibiting nonenzymatic browning in stored ginger paste were investigated using aqueous model systems with temperature, water activity, pH and sulfur compounds. Browning index and total gingerols were measured during storage. The rate of nonenzymatic browning reactions showed a strong depencence on temperature and pH and a negligible influence on water activity. It was also reduced by the addition of 0.04% N-actyl-L-cysteine(NAcCys), effectively. Activation energies for aqueous ginger model systems with and without 0.04% NAcCys were 29.0 and 25.8kcal/mole, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.