• 한국식품영양학회지
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• 제9권2호
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Food Science and Biotechnology
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• 제16권2호
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• Journal of Ginseng Research
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• 제31권2호
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• pp.102-108
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• 2007

고부가가치를 가진 전통 인삼주를 개발하기 위하여 각종 약용식물들의 첨가가 인삼주의 품질과 생리기능성에 미치는 영향을 조사하였다. 먼저 전통 인삼주 제조용 최적효모를 선발하기 위하여 2종류의 시판 알코올발효효모와 청주제조용 Saccharomyces cerevisiae를 이용하여 인삼주를 제조한 결과 시판효모인 Fermivin으로 발효시킨 전통 인삼주가 에탄올 함량이 17.0%로 비교적 높았고 기호도도 제일 우수하였다. 또한 각종 약용식물첨가가 전통 인삼주의 품질에 미치는 영향을 조사한 결과 시판효모인 Fermivin을 0.4%, 시판곡자와 정제효소를 각각 g당 36sp씩 2:1의 비율로 혼합하여 담금한 주모에 1% 인삼과 0.5%의 하수오와 갈근을 첨가하여 $25^{\circ}C$에서 20일간 발효시킨 인삼주가 에탄올함량이 16.8%로 제일 높았고 기호도도 제일 우수하였다. 최적 발효일수를 결정하기 위하여 발효 중 생리기능성의 변화와 기호도를 조사한 결과 발효 20일에 항고혈압활성을 나타내는 안지오텐신전환 효소 (ACE)저해활성이 78.9%로 높았고 기호도도 제일 우수하였다. 그러나 HMG-CoA reductase 저해활성은 발효 15일에 8.2%, 20일에 9.2%를 보였을 뿐 여타의 생리기능성은 없거나 매우 미약하였다. 이상의 결과를 종합하여 볼 때 항고혈압활성이 우수한 고급 전통 인삼주를 제조하기 위해서는 시판곡자와 정제효소를 각각 g당 36sp씩 2:1로 혼합하여 증자미와 물과 시판효모인 Fermivin 0.4%와 인삼 1%로 1차 담금하여 $25^{\circ}C$에서 4일간 발효시킨 후 갈근과 하수오를 각각 0.5%첨가하여 다시 $25^{\circ}C$에서 16일간 발효시키는 것이 제일 좋은 것으로 사료된다.

• Food Science and Biotechnology
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• 제16권5호
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• pp.812-816
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• 2007

To overcome the problem of ginseng's earthy smell in the manufacture of ginseng wine, we used dried ginseng powder that was extrusion-cooked at $125-168^{\circ}C$ in the wine making process. By using a ginseng powder that was extrusion-cooked at higher temperatures, fermentation by Maillard reaction products (MRPs) was delayed, and the acidic pH that results from extrusion cooking was improved. At $15^{\circ}C$ with glucose instead of sucrose, an addition of 0.5%(w/v) diammonium phosphate (DAP) to the $125^{\circ}C$ extrusion-cooked ginseng powder reduced the primary fermentation time to 11 days versus 33 days without DAP. In the absence of DAP, by increasing the fermentation temperature from 15 to $30^{\circ}C$, increasing the starter yeast inoculate from 0.02 to 1 %, and by increasing the amount of ginseng extrudate from 1 to 2%, fermentation time was effectively reduced more than 10-fold. The results of this study may provide information for the alcohol fermentation of materials containing MRPs as well as for poor nitrogen sources.

• Journal of Ginseng Research
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• 제45권1호
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• pp.86-97
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• 2021

Background: Panax ginseng Meyer has been used as a nourishing edible herb in East Asia for thousands of years. 25-OH-PPT was first discovered as a natural rare triterpenoid saponin in ginseng stems and leaves by our group. Research found that it showed strong inhibitory effects on α-glucosidase and protein tyrosine phosphatase 1B, and protected cardiocytes (H9c2) through PI3K/Akt pathway. Methods: In the research, in order to optimize the 25-OH-PPT enrichment process, optimal macroporous resins and optimal purification conditions were studied. Meanwhile, the hypoglycemic effect and mechanism of 25-OH-PPT were evaluated by using STZ to establish insulin-dependent diabetic mice and the spontaneous type 2 diabetes DB/DB mice. Results and Conclusion: Research found that 25-OH-PPT can reduce blood glucose and enhance glucose tolerance in STZ model mice. It increases insulin sensitivity by upregulating GLUT4 and AMPK in skeletal muscle, and activating insulin signaling pathways. In DB/DB mice, 25-OH-PPT achieves hypoglycemic effects mainly by activating the insulin signaling pathway. Meanwhile, through the influence of liver inflammatory factors and lipids in serum, it can be seen that 25-OH-PPT has obvious anti-inflammatory and lipid-lowering effects. These results provide new insights into the study of ginseng as a functional food.

• 동아시아식생활학회지
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• 제15권4호
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• pp.413-418
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• 2005

This study was performed to develop new processing methods and products from steamed ginseng with rice wine. The brownnes, turbidity and the total ginsenoside in ginseng were examined All the values of examined premonitory materials, intermediate products, coloring matters and turbidity were increased as the steaming continued The quantity of total ginsenoside was increased when the steaming with rice wine continued in A1 - A9($1^{st}$ traditional rice wine steamed red ginseng: $A1{\~}9^{th}$ traditional rice wine steamed-red ginseng:A9). The quantity of ginsenoside-Rc, ginsenoside-Rd, ginsenoside-Re in Al were increased as the steaming continued. The quantity of ginsenoside-$Rg_2$ and ginsenoside-$Rg_3$ was increased when the number of steaming increased.

• 한국식품영양과학회지
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• 제34권5호
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• pp.599-604
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• 2005

본 연구는 인삼의 가공방법을 개발하고 제품을 다양화하기 위해 우리나라의 전통주인 탁주로 인삼을 증자한 후 홍삼의 항산화성 및 아질산염 소거능, 항암효과를 비교 연구하였다. $A1\~~A9$시료의 $60\%$ 에탄올 추출물에서의 DPPH 라디칼 소거효과는 1,000 ppm에서 인삼의 증자 횟수와 비례하여 증가하였고, 특히 A3에서 $79.5{\pm}3.3\%$로 라디칼 소거율이 뚜렷하게 증가함을 보였다. 아질산염 소거능은 pH 1.2에서 W.G는 $25.9{\pm}4.4\%$, R.G는 $12.9{\pm}1.1\%$, $A1\~A9$는 $26.2{\pm}0.1\~56.1{\pm}0.5\%$로 증자 횟수가 증가할수록 높은 아질산염 소거능을 나타냈다. 인체유래 간암세포(Hep3B)에서의 항암효과로 실험에서 W.G는 에탄올 추출물 5,000 ppm으로 처리했을 때, $19.6{\pm}4.5\%$로 나타나 증식 억제율이 미미하였으나, R.G는 에탄을 추출물 5,000 ppm으로 처리했을 때 $54.5{\pm}6.1\%$를 나타냈으며, A9에서는 $96.3{\pm}2.4\%$로 높은 항암효과 가 관찰되었다. 이상의 결과로 볼 때 탁주를 이용한 증자홍삼이 일반 홍삼 및 백삼보다 본 실험의 항산화 및 항암 system(in vitro)을 이용하여 실험한 결과 더 높은 항암 및 항산화 효과를 나타내었다.

• 한국식품영양학회지
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• 제25권3호
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• pp.454-459
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• 2012

The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

• Journal of Ginseng Research
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• 제42권2호
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• pp.133-143
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• 2018

Background: AD-2 (20(R)-dammarane-3b, 12b, 20, 25-tetrol; 25-OH-PPD) is a ginsenoside and isolated from Panax ginseng, showing anticancer activity against extensive human cancer cell lines. In this study, effects and mechanisms of 1C ((20R)-3b-O-(L-alanyl)-dammarane-12b, 20, 25-triol), a modified version of AD-2, were evaluated for its development as a novel anticancer drug. Methods: MTT assay was performed to evaluate cell cytotoxic activity. Cell cycle and levels of reactive oxygen species (ROS) were determined using flow cytometry analysis. Western blotting was employed to analyze signaling pathways. Results: 1C concentration-dependently reduces prostate cancer cell viability without affecting normal human gastric epithelial cell line-1 viability. In LNCaP prostate cancer cells, 1C triggered apoptosis via Bcl-2 family-mediated mitochondria pathway, downregulated expression of mouse double minute 2, upregulated expression of p53 and stimulated ROS production. ROS scavenger, N-acetylcysteine, can attenuate 1C-induced apoptosis. 1C also inhibited the proliferation of LNCaP cells through inhibition on $Wnt/{\beta}-catenin$ signaling pathway. Conclusion: 1C shows obvious anticancer activity based on inducing cell apoptosis by Bcl-2 family-mediated mitochondria pathway and ROS production, inhibiting $Wnt/{\beta}-catenin$ signaling pathway. These findings demonstrate that 1C may provide leads as a potential agent for cancer therapy.

• 한국산학기술학회논문지
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• 제14권12호
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• pp.6290-6295
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• 2013

복합 탄수화물 분해효소와 단백질 분해효소로 처리하여 제조한 홍삼박 효소분해물에 효모를 발효시킨 홍삼주의 발효특성을 조사하였다. 초기 가용성 고형분 함량을 $20^{\circ}Bx$와 $30^{\circ}Bx$로 조정한 후 효모를 접종하고 $25^{\circ}C$에서 발효시험을 실시한 결과, 발효 9일 후 가용성 고형분 함량은 $7.5^{\circ}Bx$와 $13.1^{\circ}Bx$로, 환원당 함량은 18 g/L와 24 g/L까지 감소하였다. 에탄올 함량은 당 소비량과 비례하여 최종 에탄올 함량은 각각 65 g/L와 106 g/L까지 증가하였다. pH는 모든 실험구에서 발효 2일째까지 급격하게 감소하여 pH 4.73에서 pH 3.99로 낮아졌으며, 그 이후 9일째까지 pH의 변화는 미미하였다. 적정산도는 pH 변화와 비례하여 증가하였다. 7일간 발효시킨 후 홍삼주의 조사포닌 함량은 효소 처리하지 않은 대조구에 비하여 100~200% 향상되었다. 그러므로 홍삼박 효소분해물은 홍삼 발효주의 원료로 이용 가능함을 확인하였다.