• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.83-89
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• 2012

In this study red ginseng was extracted with ethanol and then fermented by yeasts including Lactobacillus casei and Bifidobacterium longum. Fermented red ginseng extracts(FRGE) were found to be more effective antioxidants in vitro with regards to 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than red ginseng extracts(RGE). In FRGE, the contents of ginsenosides $Rb_1$, $-Rb_2$ and -Rc were much lower than in RGE, however, the contents of ginsenosides 20(S)$-Rg_3$, 20(R)$-Rg_3$ and compound K were higher than RGE. FRGE was added to Yanggaeng(0, 5, 10, 15, 20%), and physicochemical and sensory evaluations of the Yanggaeng were conducted. The L and b values of Yanggaeng with added FRGE were decreased by increasing the ratio of FRGE, while the a value was increased. Sensory evaluations for, taste, color, flavor, texture and overall acceptability of Yanggaeng with addition of FRGE (10%) were applicable for improving the Yanggaeng product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1444-1448
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• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.281-284
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• 2007

The objective of this research is to provide basic information necessary to differentiate between ginseng (Panax ginseng) grown in woods environments and cultivated ginseng. The ginseng saponin (ginsenoside) contents of Korean woods-grown, 4 year-old cultivated, and 6 year-old cultivated ginsengs were determined via HPLC analysis. The total saponins in the woods-grown ginseng (0.648%) were approximately twice that of the 4 year-old cultivated (0.270%) and the 6 year-old cultivated ginsengs (0.280%). The protopanaxadiols (PD)/protopanaxatriols (PT) ratio of the woods-grown ginseng (3.258%) was higher than that of the 4 year-old cultivated (2.456%) and the 6 year-old cultivated ginsengs (2.183%). The $Rb_1/Rg_1$ ratio of the woods-grown ginseng (10.225%) was also higher than those of the 4 year-old cultivated (3.514%) and the 6 year-old cultivated ginsengs (4.865%).

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.93-100
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• 2019

The root of Panax ginseng is used in ethnomedicine throughout eastern Asia and various recent studies have proved that Panax ginseng has inhibitory effects on cardiovascular disease. Each factor causing cardiovascular disease is known to have a very complex process which is achieved by a diverse number of mechanisms. Among these factors, platelets are the most important because they directly participate in thrombogenesis. Therefore, inhibiting the activity of platelets is an essential element for prevention of cardiovascular diseases. Our previous study showed the antiplatelet effects of Korean red ginseng extract and two of its components, ginsenoside Rg3 and ginsenoside Ro. However, the inhibitory mechanism of other ginsenosides remains unclear. Therefore, we investigated the inhibitory mechanism of ginsenoside F4 (G-F4) from Korean red ginseng on the regulation of signaling molecules involved in human platelet aggregation. With the use of G-F4, collagen-induced human platelet aggregation was inhibited in a dose-dependent manner, and it suppressed collagen-induced elevation of $[Ca^{2+}]_i$ mobilization through elevated phosphorylation of inositol 1, 4, 5-triphosphate receptor I ($Ser^{1756}$). In addition, G-F4 inhibited fibrinogen binding to ${\alpha}IIb/{\beta}_3$ during collagen-induced human platelet aggregation. Thus, in the present study, G-F4 showed an inhibitory effect on human platelet activation, suggesting its potential use as a new natural medicine for preventing platelet-mediated cardiovascular diseases.

• Microbiology and Biotechnology Letters
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• v.10 no.2
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• pp.101-108
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• 1982

The effects of ginseng extract and ginseng saponin on the growth of bacterial cells were variable depending upon the species of bacterium and concentrations of saponin. Serratia marcescens and Aerobocter aerosenes showed the maximum growth in the basal medium pius 0.1% of ginseng extract, but did the suppressed growth in the medium plus above 1 % of ainseng extract. Stophylococcus aureus and Escherichia coli showed the maximum growth in the basal medium plus 5% of ginseng extract. The slightly accelerated growth was shown with Micrococus flavus and Aerobacter aerogenes cultivated in the basal medium plus 0.002% of ginseng saponin, but the remarkably supressed growth was done in the medium plus above 0.02% of ginseng saponin. Ginseng saponin functioned a physiologically suppressing factor of growth to genus Serratia, but no antimicrobial activity was found against Erwinia aroideae and Sarcina marginata. The substance causing the antimicrobial activity from ginseng saponin was proven to be a ginsenoside Rg$_1$.

• Journal of Ginseng Research
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• v.34 no.2
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• pp.104-112
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• 2010

Fermented red ginseng (FRG) was prepared by inoculating 0.1% Lactobacillus fermentum NUC-C1 and fermenting them at $40^{\circ}C$ for 12 hours. The ginsenoside contents of FRG were increased compared with those of red ginseng (RG). Moreover, the levels of the ginsenosides Rg2, Rg3, and Rh2 in FRG increased significantly. In an oral glucose tolerance test (OGTT), blood glucose levels were lower in animals fed with RG and FRG extracts than in normal controls. In particular, FRG extracts in OGTT were superior to RG extracts. The antidiabetic effects of FRG in streptozotocin (STZ)-induced diabetic rats were investigated. Rats were divided into four groups: normal control, diabetes mellitus (DM), FRG administered at 100 mg/kg, and FRG administered at 200 mg/kg groups. FRG extracts were orally administered to each treatment group for 3 weeks, and blood glucose, insulin, and lipid levels of each group were determined. Orally administered FRG extracts significantly reduced blood glucose levels and increased plasma insulin levels in diabetic rats. Additionally, the activities of disaccharidases, including sucrase, lactase, and maltase, were decreased significantly in the FRG groups. FRG groups also had reduced triglyceride and total cholesterol levels, compared with the DM group. These results suggest that FRG may have antidiabetic effects in STZ-induced diabetic rats.

• Journal of Ginseng Research
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• v.8 no.2
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• pp.172-177
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• 1984

Saponins in leaf and stem of Gynostemma pentaphyllum that was collected from Jeju Island were extracted by the method for ginseng saponin. Comparison by overlapping chromatogram(HPLC) of pentaphyllum on that of ginseng and cochromatogram and ginseng although ginsenoside Rg2, Rg1 and Rf might be in common with rare possibility. It seems to be little difference in the kind of saponin glycosides between leaf and stem of pentaphyllum. Saponin content in leaf of pentaphyllum was higher than in stem, and much higher than those in ginseng. The kind of saponin glycoside in pentaphyllum appeared to be less than 22 and greater than those in ginseng. There was almost no change in saponins of pentaphyllum in methanol for 3 years at room temperature.

• Journal of Ginseng Research
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• v.44 no.5
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• pp.673-679
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• 2020

Background: Panax notoginseng saponin (PNS) is the extraction from the roots and rhizomes of Panax notoginseng (Burk.) F. H. Chen. PNS is the main bioactive component of Xuesaitong, Xueshuantong, and other Chinese patent medicines, which are all bestselling prescriptions in China to treat cardiocerebrovascular diseases. Notoginsenoside R₁ and ginsenoside Rg₁, Rd, Re, and Rb₁ are the principal effective constituents of PNS, but a systematic research on the rare saponin compositions has not been conducted. Objective: The objective of this study was to conduct a systematic chemical study on PNS and establish the HPLC fingerprint of PNS to provide scientific evidence in quality control. In addition, the cytotoxicity of the new compounds was tested. Methods: Pure saponins from PNS were isolated by means of many chromatographic methods, and their structures were determined by extensive analyses of NMR and HR-ESI-MS studies. The fingerprint was established by HPLC-UV method. The cytotoxicity of the compounds was tested by 3-(4,5-dimethylthiazol-2-yl)-2,5 -diphenyltetrazolium bromide assay. Results and Conclusion: Three new triterpenoid saponins (1-3) together with 25 known rare saponins (4-28) were isolated from PNS, except for the five main compounds (notoginsenoside R1 and ginsenoside Rg1, Rd, Re, and Rb1). In addition, the HPLC fingerprint of PNS was established, and the peaks of the isolated compounds were marked. The study of chemical constituents and fingerprint was useful for the quality control of PNS. The study on antitumor activities showed that new Compound 2 exhibited significant inhibitory activity against the tested cell lines.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• Journal of Ginseng Research
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• v.27 no.3
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• pp.135-140
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• 2003

North American ginseng (Panax quinquefolius L.) was analysed for total ginsenosides and ten major ginsenosides (R$_{0}$ , Rb$_1$, Rb$_2$, Rc, Rd, Re, Rf, Rg$_1$, pseudoginsenoside F$_{11}$ and gypenoside XVII), and variations in ginsenoside content with age of plant (over a four-year-period) and geographic location (Ontario versus British Columbia) were investigated. In the roots the total ginsenoside content increased with age up to 58-100 mgㆍg$^{-1}$ dry weights in the fourth year, but in leaves it remained constant over time. Roots and leaves, moreover, had different proportions of individual ginsenosides. The most abundant ginsenosides were Rb$_1$ (56mgㆍg$^{-1}$ for Ontario; 37mgㆍg$^{-1}$ for British Columbia) and Re (21mgㆍg$^{-1}$ for Ontario; 15 mgㆍg$^{-1}$ for British Columbia) in roots, and Rd (28-38 mgㆍg$^{-1}$ ), Re (20-25 mgㆍg$^{-1}$ ), and Rb$_2$ (13-19 mgㆍg$^{-1}$ ) in leaves. Measurable quantities of Rf were found in leaves (0.4-1.8 mgㆍg$^{-1}$ ) but not in roots or stems. Our results show that ginsenoside profiles in general, and Rf in particular, could be used for chemical fingerprinting to distinguish the different parts of the ginseng plant, and that ginseng leaves could be valuable sources of the ginsenosides Rd, Re, and Rb$_2$.