• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.74.1-74.1
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• 2006

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.282-283
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• 2008

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.10a
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• pp.42-43
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• 1990

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.267-274
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• 2008

There are many kinds of anti-oxidant materials in natural plant resources. The Siberian ginseng and Eucommia are well known as anti-oxidant and medicinal plants. To investigate the effect of their anti-oxidant-like activity on telomere quantity and egg quality, diets containing Siberian ginseng leaf and Eucommia leaf at 0.5% and 1% were given Hyline Brown commercial laying hens during two periods of age: 20 to 30 wks and 60 to 70 wks. The amount of telomere in lymphocyte, liver, ovary, heart and lung was analyzed by quantitative fluorescence in situ hybridization using telomeric DNA probe. Egg weight, albumin height, Haugh unit, egg yolk color, egg shell color, egg shell thickness, egg shell weight and egg shell density were measured to analyze egg quality. The chickens consuming diets Siberian ginseng and Eucommia had higher telomeric DNA in lymphocytes than control chickens in younger layers whereas no significant differences were detected in all target cells analyzed from older layers. Egg quality was increased in younger hens with dietary supplementation as determined by egg weight, albumin height and Haugh unit but there were no effects in older hens. These results imply that dietary supplementation of Siberian ginseng and Eucommia in layers improves bio-activity and egg quality at early laying stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1675-1679
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• 2011

To improve the quality and palatability of Kochujang, the physicochemical properties, antioxidant capacity, and sensory evaluation of Kochujang were assessed when red ginseng and wild herbal extract were added during fermentation. This study investigated the antioxidant capacities of general Kochujang (GK) and Kochujang prepared with red ginseng and fermented wild herbal extract (RGK) by employing various in vitro antioxidant assays such as DPPH and FRAP assays. Inhibition of lioxygenase (LOX) activity was also investigated. RGK exhibited significant antioxidant effects compared to control in DPPH, FRAP, and LOX assays. The LOX inhibitory activity of RGK ($68.68{\pm}3.37%$) at 100 ${\mu}g$/mL was markedly higher than those of GK ($31.21{\pm}2.64%$) and NDGA (positive control, $30.54{\pm}1.36%$). All concentrations of RGK showed significantly higher FRAP activities than that of GK. The addition of red ginseng and fermented wild herbal extract exhibited better sensory characteristics in terms of color, flavor, taste and overall preference. We concluded that RGK improves not only functional properties but also sensory properties as well.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1740-1746
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• 2016

In this study, we investigated the nutritional and functional constituents as well as quality characteristics and antioxidant activity of Korean cultivated wild ginseng (KG). The chemical compositions and amino acid content of KG were 7.56% water, 73.01% carbohydrates, 12.58% protein, 1.99% lipids, and 5.54% ash as well as 16.17 mg/g of amino acids, respectively. The major ginsenoside and minor ginsenoside contents of KG were 15.94 mg/g and 0.04 mg/g, respectively. The total polyphenol and flavonoid contents of KGE (Korean cultivated wild ginseng with 70% ethanol extract) were 8.93 mg GAE/g and 3.96 mg RHE/g, respectively. KGE also showed higher antioxidant activity than the other extracts (KGW, Korean cultivated wild ginseng with water extract) with regard to DPPH and ABTS radical scavenging activities (57.75% and 70.73%, respectively), nitrite oxide scavenging activity (44.01%), SOD-like activity (78.05%), reducing power activity ($1.08OD_{700nm}$), and ferrous ion-chelating activity (65.33%). Additionally, KGE had higher elastase, collagenase, and tyrosinase inhibition activities than KGW. These results suggest that KGE can be used as a bioactive and functional material in the food industry.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.177-182
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• 2007

This study was conducted to produce high quality ginseng seedlings by improvement of the physical properties of nursery soil. In order to select optimum nursery conditions, nursery types were treated with the yangiik nursery and semi-yangiik nursery. Soil conditioners were treated with two different materials of puffed rice husks and perlite. This experiments were tested at Gyunggido Agricultural Research and Extention Services, Hwaseng, from 2003 to 2004. Soil permeability was better at the plot of yangiik nursery than that of semi-yangjik nursery, and was better at plot of puffed rice husks than that of perlite. Soil porosity was improved 2.2% at plot of yangjiik nursery compare at that of semi-yangjik nursery, and was improved 2.0% at plot of puffed rice husks compared to control. There was no difference in the number of ginseng plants per kan among treatments. Root length was longer at plot of yangjik nursery than that of semi-yangjik nursery. More available ginseng plants per kan were obtained from the plot of yangjik nursery by more 252 seedlings than that of semi-yangjik nursery, but there was no significant difference between soil conditioners. The number of available seedlings per kan produced from yangjik nursery was 21.7% higher than those produced by semi-yangjik nursery. The number of available seedlings per kan produced from plot of puffed rice husks was 16.3% higher than that of control.

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.13-19
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• 1990

The microbial populations of exportable ginseng leaf tea were $3.6{\times}10^{5}/g$ in mesophilic aerobic bacteria, $2.1{\times}10^{3}/g$ in mesophilic aerobic spores, $1.6{\times}10^{4}/g$ in yeast, $1.9{\times}10^{4}/g$ in molds and $1.2{\times}10^{4}/g$ in coliforms, respectively, which are higher levels than the legaJIy permissible loads of microorganisms for ginseng powders in Korea. In a comparative study of the decontaminating effects on microorganisms, ethylene oxide fumigation and 5 kGy irradiation could decrease microorganisms below the detectable level. And there is no growth of microorgllnisms after three months of storage at $30{\pm}1^{circ}C$. The decimal reduction doses (Dw value) for microorganisms contaminated were 0.70 kGy in coliforms, 0.75 kGy in total bacteria, 0.85 kGy in molds. and 0.95 kGy in yeast, respectively. In the organoleptic test for ginseng leaf tea, the irradiated samples showed no significant difference from the control group in overall flavor, taste, color and acceptability. However the extracts of ethylene oxide fumigated sample were significantly different in color and taste from other groups even after three months storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.261-268
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• 2008

To utilize Cheonggukjang as a raw material of diverse foods, the quality characteristics of Cheonggukjang and its processed food were compared. Cheonggukjang (CGJ), red ginseng Cheonggukjang (RCJ), and red ginseng Cheonggukjang hydrolysate (RCH) were powdered, and their quality and functional characteristics were examined. The result showed that in regard to general components, carbohydrate content of RCJ was higher than other samples while crude protein content was lower. Free amino acid content of RCH was 2,157.16 mg%, which was approximately 2 times higher than CGJ, and the content of essential amino acid was 812.18 mg%, which was the highest. The result of SDS-electrophoresis pattern showed that CGJ and RCJ showed a molecular weight smaller than 33 kDa, and RCH showed a smaller than 17 kDa low molecular weight, confirming the hydrolysis to small molecular weight. Among the samples, free radical scavenging activity, superoxide radical scavenging activity, and ACE inhibitory activity did not show a significant difference; nonetheless, RCH showed the highest activity while CGJ showed the highest fibrinolytic activity of 111.38 unit. In addition, in sensory evaluation, the peculiar bitter taste of red ginseng could be detected while the overall acceptability was improved. Based on the above results, in comparison with CGJ, as for RCJ and RCH, their function was strengthened and unpleasant odor was reduced, and thus it is anticipated that they could be used as a raw material of diverse foods.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.103-107
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• 2008

This study was carried out to investigate the effect of light quality on root yield and ginsenoside contents of 4-year-old ginseng by using the fourfold polyethylene shading net with different colors, blue and red color, compared to blue-black (3:1) mixed shading net as control. Control and blue shading net occurred higher root yield, especially, in tap root growth than red one, whereas transmitted quantum in red shading net was higher than those in blue one or control. However, red shading net caused the highest content of total ginsenoside, especially, Rg1 content, as compared to blue and control. We assumed that the increased content of ginsenoside is not caused by light quality such as red, but is due to the increase of relative ratio of ginsenoside in whole root tissue arising from the reduced root growth.