• Journal of Ginseng Research
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• 제30권1호
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• pp.15-21
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• 2006

인삼성분과 카페인 함유제품을 마우스에 섭취시켜 4주간사육한 후, 마우스 신장 조직에서 Superoxide dismutase, Catalase, Hydroperoxide 등의 항산화 활성 및 조직학적 변화를 비교 검토하였다. 유영능력은 모든 실험군에서 유의적인 차이를 보이지 않았으나 무수카페인 실험군만은 다소 감소하는 경향을 보였다. Superoxide dismutase 및 Catalase 활성은 카페인함유 실험군에서 유의적으로 감소하였으나, 인삼성분함유 실험군에서는 활성도가 높게 나타났다. Hydroperoxide 함량은 모든 실험군에서 유의적인 증가를 보이지 않았으나 인삼성분함유 실험군은 대조군과 비슷한 함량을, 카페인함유 실험군은 대체로 증가하는 경향이었다. 과산화 지질 수준 및 단백질 함량 변화는 인삼성분 실험군은 대조군에 비하여 유의성 있게 증가하지 않았으나 카페인 함유제품 실험군은 유의성 있는 증가를 보였다. 신장 조직학적 변화는 인삼성분 및 카페인 함유 실험군에서 크나큰 조직적 차이를 보이지 않았다. 따라서 각 실험군과 실험방법에 따라 차이는 있겠으나 본 실험에 있어서는 인삼성분 함유제품이 카페인 함유제품보다 신장 조직의 항산화활성능력이 다소 증가하는 것으로 생각된다.

• Journal of Ginseng Research
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• 제28권3호
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• pp.143-148
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• 2004

Brown color intensity has been a major factor to estimate the quality of red ginseng and its products. This study deals with the relationship between the browning reaction of ginseng root and two compounds, arginyl-fructosyl-glucose(Arg-fru-glc) and arginyl-fructose (Arg-fru), in the model system of steaming and heat-drying processes for the preparation of red ginseng. During the steaming process, a marked decrease of starch and a considerable formation of maltose occurred in main roots of raw ginseng, but the formation of glucose was scarcely observed. After the heat-drying process, the brown color intensity of the powdered preparation of steamed main roots was 3 to 4 times higher than that of the powdered preparation of raw main roots. Also, when the heat- drying process was done with the addition of L-arginine, brown color intensity of the powdered preparation of steamed main roots was 12 to 13 times higher than that of the powdered preparation of raw main roots. The amount ratios of browning reaction products formed from sugar compounds and amino acids in the model system of steaming and heat-drying treatments in vitro were in order of xylose > glucose > fructose > maltose > dextrin (DE 9) > sucrose > dextrin (DE 8) and soluble starch. Each solution of Arg-fru-glc and Arg-fru that were synthesized chemically from maltose plus L-arginine and glucose plus L-arginine, respectively, changed from colorless to brown color during the heat-drying treatment. Amino acids or sugars were effective on the acceleration of each browning reaction of Arg-fru-gIc and Arg-fru during the heat-drying treatment.

• Journal of Ginseng Research
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• 제42권4호
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• pp.524-531
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• 2018

Background: Fermented black ginseng (FBG) is produced through several cycles of steam treatment of raw ginseng, at which point its color turns black. During this process, the original ginsenoside components of raw ginseng (e.g., Re, Rg1, Rb1, Rc, and Rb2) are altered, and less-polar ginsenosides are generated (e.g., Rg3, Rg5, Rk1, and Rh4). The aim of this study was to determine the effect of FBG on wound healing. Methods: The effects of FBG on tube formation and on scratch wound healing were measured using human umbilical vein endothelial cells (HUVECs) and HaCaT cells, respectively. Protein phosphorylation of mitogen-activated protein kinase was evaluated via Western blotting. Finally, the wound-healing effects of FBG were assessed using an experimental cutaneous wounds model in mice. Results and Conclusion: The results showed that FBG enhanced the tube formation in HUVECs and migration in HaCaT cells. Western blot analysis revealed that FBG stimulated the phosphorylation of p38 and extracellular signal-regulated kinase in HaCaT cells. Moreover, mice treated with $25{\mu}g/mL$ of FBG exhibited faster wound closure than the control mice did in the experimental cutaneous wounds model in mice.

• Journal of Ginseng Research
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• 제29권1호
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• pp.44-48
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• 2005

홍삼에서 분리한 수용성 갈변물질의 항산화 활성을 DPPH 수소공여능 및 미토콘드리아 분획을 이용한 지질과산화, 산소 소모율 및 단백질 산화율을 조사한 결과 다음과 같은 결론을 얻었다. DPPH 수소공여능을 조사한 결과 수용성 갈변물질 S-1, S-2 분획은 반응시간이 경과함에 따라 완만하게 DPPH가 감소하였고, L 분획은 S-1, S-2 분획보다 시간이 경과함에 따라 감소폭이 증가하였다. 미토콘드리아 분획을 이용한 지질과산화 및 산소 소모율의 변화에서 첨가 농도가 높을수록 억제율이 높았으며, 특히, L분획이 S-1 및 S-2 분획보다 높은 활성을 보였다. 또한 수용성 갈변물질을 농도별로 각각 첨가했을시 단백질 산화에서 L분획에서 반응초기에 약간 급속히 진행되는 것으로 보이나, S-1과 S-2 분획에서는 비교적 농도 의존적으로 나타났으며, S-2 분획은 S-1 및 L 분획보다 억제율이 현저히 낮았다.

• Journal of Ginseng Research
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• 제43권3호
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• pp.368-376
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• 2019

Background: In the current phytochemical research on ginseng, the differentiation and structural identification of ginsenosides isomers remain challenging. In this paper, a two-dimensional mass spectrometry (2D-MS) method was developed and combined with statistical analysis for the direct differentiation, identification, and relative quantification of protopanaxadiol (PPD)-type ginsenoside isomers. Methods: Collision-induced dissociation was performed at successive collision energy values to produce distinct profiles of the intensity fraction (IF) and ratio of intensity (RI) of the fragment ions. To amplify the differences in tandem mass spectra between isomers, IF and RI were plotted against collision energy. The resulting data distributions were then used to obtain the parameters of the fitted curves, which were used to evaluate the statistical significance of the differences between these distributions via the unpaired t test. Results: A triplet and two pairs of PPD-type ginsenoside isomers were differentiated and identified by their distinct IF and RI distributions. In addition, the fragmentation preference of PPD-type ginsenosides was determined on the basis of the activation energy. The developed 2D-MS method was also extended to quantitatively determine the molar composition of ginsenoside isomers in mixtures of biotransformation products. Conclusion: In comparison with conventional mass spectrometry methods, 2D-MS provides more direct insights into the subtle structural differences between isomers and can be used as an alternative approach for the differentiation of isomeric ginsenosides and natural products.

• Journal of Ginseng Research
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• 제17권2호
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• pp.148-152
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• 1993

One kind of microorganism was isolated and identified from Korean fresh, white and red ginseng, and the effect of a preservative, sodium benzoate on the microorganism and its thermal resistant propertues were studied. The results obtained were as follows. The predominant strain on ginseng and ginseng products was identified as Penicillium sp. The strain showed perithecium structure producing ascospores. The growth of the strain was slightly inhibited at 0.0571 concentration of sodium benzoate. The minimal inhibitory concentration (MIC) of sodium benzoate against the strain was 0.26%. The D value of the strain at 56, 59, $62^{\circ}C$ were 9.9, 5.0 and 4.5 min, respectively.

• Asia Marketing Journal
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• 제20권2호
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• pp.85-98
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• 2018

Korea Ginseng Corporation is a global ginseng company, owning one of the most leading brands in Korea, CheongKwanJang. Although Korea Ginseng Corporation was an undoubted market leader in the red ginseng market, it faced a new challenge in 2012 due to the changes in market environment. In order to keep its market leadership in a saturated and competitive market, the company decided to extend its product lines alongside the launches of new brands. In this article, the authors demonstrate the development process of the company's brand portfolio strategy to reveal how the company turned CheongKwanJang into a mega-brand. Also, this paper explores the impact of CheongKwanJang's reputation on new brands, thereby illustrating how the company successfully managed to introduce new products outside of the red ginseng category, ranging from organic food to a pet food market.

• Food Science and Biotechnology
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• 제16권5호
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• pp.848-853
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• 2007

The effects of high-hydrostatic pressure (HHP) on the ginsenoside concentration in Korean red ginseng were investigated. HHP-pretreated Korean red ginseng samples were compared to samples produced by a conventional method. Six-year-old Korean fresh ginseng (Panax ginseng C.A. Meyer) samples were vacuum-packaged in polyethylene film and treated at room temperature for 1 min with HHP (200-600 MPa) and steamed at $98^{\circ}C$ for 3 hr. Major ginsenosides of red ginseng were analyzed by HPLC. HHP-pretreated red ginseng showed a 45% higher level of total major ginsenosides than conventionally prepared red ginseng. The levels of 4 protopanaxadiol-type ginsenosides increased 34-43% and the levels of 5 protopanaxatriol-type ginsenosides increased 45-66%. Scanning electron microscopy and electrical conductivity spectrum analysis showed that HHP pretreatment damaged ginseng plant cells and increased extraction efficiencies of ginsenosides from red ginseng products.

• 농업과학연구
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• 제33권2호
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• pp.129-140
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• 2006

There are need to develop of merchandise of value added fresh ginseng because of high consciousness level of consumer and enlarge of markets for high quality products. The fresh ginseng after harvest was distributed to farmer partually but in general, it was to market by consigner or wholsaler directly after harvest. There were a high difference on storage period of fresh ginseng in different harvesting seasons. The reduction of value of commodities of fresh ginseng for storage period was caused by decomposition and tender of tissue. The storage temperature was under the freezing point and the packing method was sealing tightly by plastic film. As the quality of fresh ginseng was defined by naked eye, it was difficult to sort the quality of ginseng directly harvest.

• Journal of Ginseng Research
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• 제28권3호
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• pp.136-142
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• 2004

During our investigations on the relationship between the browning reaction of ginseng root and two compounds (arginyl-fructosyl-glucose and arginyl-fructose) in the model system of steaming and heat-drying processes for the preparation of red ginseng, the preheating treatment of main roots of raw ginseng at 60∼70$^{\circ}C$ prior to the steaming and heat-drying processes was found to bring about the gelatinization of starch granules. The enzymatic hydrolysis of gelatinized starch to maltose, a marked formation of maltose, and the increase of both free arginine and total amino acids, resulting the acceleration of the Maillard type-browning reaction of ginseng root during the steaming and heat-drying processes, and the rise of brown color intensity of red ginseng. These results show that the preheating treatment may be effective for the decrease of inside white of red ginseng.