• Korean Journal of Oriental Medicine
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• v.3 no.1
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• pp.153-167
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• 1997

Conventionally, identification and classification methods of natural products include the morphological survey and assay of chemical disposition, sing these methods, however, is not satisfying for the precise identification of natural products because they are often valiable in the compositions and morphology To standardize the natural products identification and classification, genomic DNA analysis such as RAPD, RFLP and Amp-FLP can be adopted for this purpose. In this study, various ginsengs and bear gall bladder were tested for the development of genetic identification and classification method. Varieties of ginsengs such as, P. ginseng, P. quinquefolium, P. japonicus and P. notoginseng, were genetically analyzed by RAPD. Also, DNA isolated from Bear blood and gall bladder, Ursus thibetanus, Ursus americanus and Ursus arctos, were analyzed by the same method. The results demonstrated that the identification and classification of bear gall bladder and various ginsengs were possible by RAPD analysis. Therefore, this method was thought to be used as a additional method for the identification and classification of other natural products.

• Journal of Ginseng Research
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• v.36 no.2
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• pp.205-210
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• 2012

For quality control of components in Korean red ginseng powder and extract, a new method for simultaneous quantification of 12 ginsenosides ($Rg_1$, Re, Rf, $Rh_1$, $Rg_2$[S], $Rg_2$[R], $Rb_1$, Rc, $Rb_2$, Rd, $Rg_3$[S], and $Rg_3$[R]) was studied. Compared to the official method for quantification of marker substances (ginsenosides $Rg_1$ and $Rb_1$), the proposed methods were guaranteed by in-house method validation. Several criteria such as linearity, specificity, precision and accuracy were evaluated. For red ginseng powder, recovery (averaging 95% to 105%) was calculated, and analysis of variance was carried out to estimate the relative standard deviation (0.20% to 2.12%). For red ginseng extract, the average recovery rate was 90% to 99% and the relative standard deviation was 0.39% to 2.40%. These results indicate that the proposed method could be used in the laboratory for determination of 12 ginsenosides in red ginseng powder and extract. In addition, this method was found to be suitable for quality control of ginseng products and potentially offer time and cost benefits.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.277-287
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• 2018

Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.

• Journal of Ginseng Research
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• v.48 no.1
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• pp.1-11
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• 2024

Fresh ginseng is prone to spoilage due to its high moisture content. For long-term storage, most fresh ginsengs are dried to white ginseng (WG) or steamed for hours at high temperature/pressure and dried to form Korean Red ginseng (KRG). They are further processed for ginseng products when subjected to hot water extraction/concentration under pressure. These WG or KRG preparation processes affect ginsenoside compositions and also other ginseng components, probably during treatments like steaming and drying, to form diverse bioactive phospholipids. It is known that ginseng contains high amounts of gintonin lysophosphatidic acids (LPAs). LPAs are simple lipid-derived growth factors in animals and humans and act as exogenous ligands of six GTP-binding-protein coupled LPA receptor subtypes. LPAs play diverse roles ranging from brain development to hair growth in animals and humans. LPA-mediated signaling pathways involve various GTP-binding proteins to regulate downstream pathways like [Ca²⁺]_i transient induction. Recent studies have shown that gintonin exhibits anti-Alzheimer's disease and antiarthritis effects in vitro and in vivo mediated by gintonin LPAs, the active ingredients of gintonin, a ginseng-derived neurotrophin. However, little is known about how gintonin LPAs are formed in high amounts in ginseng compared to other herbs. This review introduces atypical or non-enzymatic pathways under the conversion of ginseng phospholipids into gintonin LPAs during steaming and extraction/concentration processes, which exert beneficial effects against degenerative diseases, including Alzheimer's disease and arthritis in animals and humans via LPA receptors.

• YAKHAK HOEJI
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• v.16 no.3
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• pp.129-136
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• 1972

Two anti-infalmmatory glycosides, Panax saponin A, $C_{47}H_{72}O_{14}$ center dot $2H_{2}O$, m.p. $208-10^{\circ}$ and C, m.p. $196-202^{\circ}$, were isolated from the methanol extract of Panax ginseng. The anti-inflammatory activity of Panax saponin A was found to have delayed and prolonged characteristics. The partial structure of Panax saponin A was established to be ${\beta}{\betha}$'20S-protopanaxatriol-diglucoside. One of glucose residues was bound to the 20S-hydroxyl group of aglycone.

• Korean Journal of Pharmacognosy
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• v.4 no.4
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• pp.181-184
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• 1973

In the light of quality comparison the ratio of panaxadiol and panaxatriol contents was assayed in the extract of various ginseng products, whose origin of production and species of the original plants are different. Aglycone compositions of other ginsengs were not comparable with Korean ginseng in their ratio of panaxadiol and panaxatriol contents of dammarane glycosides.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.109-114
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• 1993

This study was divised to observe an Inhibitory effect toward a lipolytic action of toxohormone-L from large root and small root Nepal pseudo ginseng (NPG ; Nepal products) components by water extract and ethanol precipitate in vitro. Toxohormone-L is known to be a lipolytic factor that was partially purified from the ascites fluid of Sarcoma 180-bearing mice and of patients with hepatoma. The inhibitory effect that inhibited the lipolytic action of toxohormone-L by ethanol Precipitate component of large root NPG (mean 55.5%) was higher (mean 1.37 times) than that of water extract component in final reaction concentration of 500 and 1, 000ug/ml, on the other side inhibitory effect of water extract component in small root NPG (mean 55.5%) was higer (mean 1.14 times) than that of ethanol precipitate component. In a way inhibitory effect of precipitate component In large root NPG(47.6%), when final reaction concentration of sample were 1, 000ug/ml, was about 40% lower than that of Korean red ginseng.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.121-127
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• 1988

Samples of Red Ginseng, which had been. manufactured and packaged by the ' Korean Monopoly Corporation, were stored under ambient temperatures and humidities (12-$28^{\circ}C$ and 55-68 percent) during one to nine years to examine their browning reaction and antioxidant activity. The brown-color intensity of the Red Ginseng samples increased significantly according to increasing storage period. The pH of the aqueous extracts of the samples also increased slightly during the storage, The former seemed to indicate that extensive browning reactions had taken place in the samples during the long storage, The browning reactions seem to be due to mutual reactions of by-products in the final stage rather than to reactions between free amino acids and free sugars in the initial stage of the maillard browning reactions during the storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts of the Red Ginseng samples increased with increasing storage time, The increase in the reducing power and antioxidant activity appeared to be directly attributable to the increased amounts of nonenzymatic browning reaction products formed progressively during the long storage periods.

• Journal of Dairy Science and Biotechnology
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• v.39 no.4
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• pp.157-165
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• 2021

This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80℃ for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80℃. At 80℃, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80℃ was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2003.11a
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• pp.108-108
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• 2003

The current study was performed to observe the effects of Panax ginseng (PG) and P. quinquefolia (PQ) on hemodynamics such as blood flow rate (BF), blood flow velocity (BV), heart rate (HR), systolic blood pressure (SBP) and diastolic blood pressure (DBP, and body temperature (BT) in healthy young men. After testing equality of variance, Student's t-test using PROC TTEST was examined to. prove statistical differences between control and ginseng conditions at each time point. It was found that the BF data were fluctuated by personal deviation. In order to minimize the deviation, the results obtained for 6 hrs were reconstituted after dividing them into two periods of the first half from 1 to 3 hrs and of the latter half from 3.5 to 6 hrs. And then the reconstitution data and dose-response curves were obtained. Blood flow such as BF and BV shows significant increases both two periods in the dose of PG 2.25 and PG 9.0, whereas significant decrease in the dose of PG 4.5. However, in the PQ groups, the middle dose PQ 4.5 shows the highest significant increase among the three doses. Except for PG 2.25 in HR, other doses show significant decreases both in the first half and latter half. SBP of PQ 9.0 shows only a significant decrease in the first half; on the other hand, in the latter half, PG 4.5, PG 9.0 and PQ 9.0 significantly increase SBP. In addition, DBP of PG 2.25 and PG 4.5 show significant increase in the both periods. In the BT, PQ groups show gradual decrease from PQ 2.25 to PQ 9.0; however, PG groups show differently. PG 4.5 shows significant decrease, but PG 9.0 shows a increase without statistical meanings. In summary, PG is more effective in respect to keeping homeostasis of hemodynamics.