• Proceedings of the Korean Society of Crop Science Conference
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• 1991.05a
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• pp.108-109
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• 1991

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Ginseng Research
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• v.3 no.2
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• pp.95-104
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• 1979

The effects of ginseng extracts on carbon dioxide generation, alcohol fermentation, and yeast cell production by Saccharomyces cerevisiae were investigated. The results are as follows. 1) In the process of fermentation, CO2 generation by yeast is faster in ginseng extracts media of 0.3%, 0. l% than in control. As the concentration of the extracts increases by 0.7% and 1.5%, CO2 generation is decreased. Among all these concentrations, CO2 generation is fastest in 0.3% of the extracts. 2) In the process of fermentation, the production of alcohol is larger in the order of 0.3%, 0.7% and 0.1% than in the control and least in 1.5%. 3) The number of yeast cell rapidly increased from 12 hours to 18 hours after cultivation and conspicuously increased in the order of 0.3%, 0.7%, 0.1%, control and 1.5%. 4) Dried yeast cell weight increased more in all the above concentration than control and among these it increased visibly in 0.3% of the extracts.

• KSBB Journal
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• v.17 no.1
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• pp.110-113
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• 2002

Studies were made to examine the various effects of jasmonic acid and benzoic acid on ginsenoside production in suspension cultures of Panax ginseng C. A. Meyer. Jasmonic acid increased the ginsenoside production when it was dosed at the concentration of 50 $\mu$M or higher. The cell growth, however, was reduced with jasmonic acid. When benzoic acid was dosed simultaneously with iasmonic acid, the ginsenoside production increased 9.6 folds. It was 2.2 times higher than the result of single dose of jasmonic acid.

• Journal of Ginseng Research
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• v.3 no.2
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• pp.134-143
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• 1979

It order to extract the soluble organic substances of Korean ginseng effectively, the ginseng extract have been made by using amylase. The investigation on the optimum condition of enzyme reaction was carried out, and the amounts of gained extract and its saponin pattern were compared among the ethanol extract, water extract and enzyme extract. The results obtained are summerized as follows. 1. The gaining ratio or ginseng extract was the highest value when the raw ginseng and dried ginseng were extracted in the concentration of 7.5% and 5% with 0.3%∼0.6% enzyme for 25 hour. 2. The amounts of ethanol extract, water extract and enzyme extract were 9.14%, 17.23% and 23.73% in case of raw ginseng and 64.09%, 72.52% and 74.36% in case of dried ginseng, respectively. The amount of enzyme extract was increased as much as 6∼14% in case of raw ginseng, and 2∼10% in case of dried ginseng compared with that of ethanol and water extract. 3. The absolute content of saponin was nearly constant in spite of the different extraction method and all of the ginseng saponin pattern of thin-layer chromatograms were almost same.

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.258-259
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• 2008

• Journal of Ginseng Research
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• v.40 no.2
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• pp.121-126
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• 2016

Background: Ginsenoside F1, a pharmaceutical component of ginseng, is known to have antiaging, antioxidant, anticancer, and keratinocyte protective effects. However, the usage of ginsenoside F1 is restricted owing to the small amount found in Korean ginseng. Methods: To enhance the production of ginsenoside F1 as a 10 g unit with high specificity, yield, and purity, an enzymatic bioconversion method was developed to adopt the commercial enzyme Cellulase KN from Aspergillus niger with food grade, which has ginsenoside-transforming ability. The proposed optimum reaction conditions of Cellulase KN were pH 5.0 and $50^{\circ}C$. Results: Cellulase KN could effectively transform the ginsenosides Re and Rg1 into F1. A scaled-up biotransformation reaction was performed in a 10 L jar fermenter at pH 5.0 and $50^{\circ}C$ for 48 h with protopanaxatriol-type ginsenoside mixture (at a concentration of 10 mg/mL) from ginseng roots. Finally, 13.0 g of F1 was produced from 50 g of protopanaxatriol-type ginsenoside mixture with $91.5{\pm}1.1%$ chromatographic purity. Conclusion: The results suggest that this enzymatic method could be exploited usefully for the preparation of ginsenoside F1 to be used in cosmetic, functional food, and pharmaceutical industries.

• Proceedings of the Ginseng society Conference
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• 1998.06a
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• pp.199-207
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• 1998

Ginseng saponin (G5) purified from Panax ginseng, increase renal blood flow in rats. Nitric oxide (NO) is thought to be a substance endogenously released by G5 in preconstricted lungs and cultured endothelial cells. The present study aims to determine whether G5 could stimulate endogenous 1'elease of NO in rat kidney and urine levels of the stable NO metabolites, nitrite (NO,) and nitrate (NO,) and urinary COMP levels were measured 8 hr after a single intraperitoneal injection of GS (200 mg/kg) Into rats. The effects of the WO synthesis inhibitor, Nu-nitro-L-arginine methyl ester, .1nd the NO precursor, L-arginine, on the G5-induced changes were also determined. The activity of NO synthase, as determined by conversion of ('"C)-L-arginine to ('"C)-L-citrulline, in whole kidney, glomeruli and cortical tubules were also investigated. A single injection of GS resulted in endogenous production of NO as reflected by increase in serum and urine levels of N021N03 and urinary cGMP levels, which were inhibited by the addition o ( N-nitro-L-arginine methyl ester and restored fly L-arginine. GS also stimulated the activity of NO synthase in whole kidney as well as glomeruli and cortical tubules, and Nu-nitro-L-arginine methyl tilter significantly prevented this increase. In conclusion, GS stimulates endogenous NO production and thus, may play a protective role 1 11 the kidney by modulating renal blood flow.

• Korean Journal of Medicinal Crop Science
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• v.21 no.5
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• pp.401-414
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• 2013

Ginsenoside Rg3 (G-Rg3) contained only in red ginseng has been found to show various pharmacological effects such as an anticancer, antiangiogenetic, antimetastastic, liver protective, neuroprotective immunomodulating, vasorelaxative, antidiabetic, insulin secretion promoting and antioxidant activities. It is well known that G-Rg3 could be divided into 20(R)-Rg3 and 20(S)-Rg3 according to the hydroxyl group attached to C-20 of aglycone, whose structural characteristics show different pharmacological activities. It has been reported that G-Rg3 is metabolized to G-Rh2 and protopanaxadiol by the conditions of the gastric acid or intestinal bacteria, thereby these metabolites could be absorbed, suggesting its absolute bioavailability (2.63%) to be very low. Therefore, we reviewed the chemical, physical and biological transformation methods for the production on a large scale of G-Rg3 with various pharmacological effects. We also examined the influence of acid and heat treatment-induced potentials on for the preparation method of higher G-Rg3 content in ginseng and ginseng products. Futhermore, the microbial and enzymatic bio-conversion technologies could be more efficient in terms of high selectivity, efficiency and productivity. The present review discusses the available technologies for G-Rg3 production on a large scale using chemical and biological transformation.

• Proceedings of the Ginseng society Conference
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• 2007.05a
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• pp.16-16
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• 2007