• Journal of Ginseng Research
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• v.33 no.3
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• pp.194-198
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• 2009

The changes that would occur in a content of five phenolic ingredients and eight ginsenosides in acid-treatedred ginseng extracts were measured in this study. Acid-treated-red ginseng was prepared by treating with 1 M ascorbic acid or citric acid for 20 min. As a result, the contents of esculetin and quercetin in citric acid-treated-red ginseng increased by 3.5 times and 2.0 times, respectively, compared with control red ginseng. However, all phenolic ingredients decreased after treatment with ascorbic acid. In addition, the contents of ginsenoside Rg$_3$, Rh$_2$, Rd increased but those of Rb$_1$, Rc, Re, Rf, Rg$_1$ decreased after acid treatment. Although these tendency of results are similar, the rate of change of ginsenosides in citric acid-treated-red ginseng was higher than in ascorbic acid-treated-red ginseng. These results indicated that citric acid is more effective in the conversion of ginseng ingredients than ascorbic acid.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.20-26
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• 2019

Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods: Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results: Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides $Rb_2$ and $Rb_3$ to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of ${\beta}$-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion: This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.101-107
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• 1986

Relationships among ginsenosides, panaxadiol(PD), panaxatriol(PT), and total saponin(TS) in Panax ginseng root (2nd Year) grown with culture solotion different in nitrogen, phosphorus and potassium level were analyzed by simple correlation, multiple regression and standard partial regression coefficient. The closeness between ginsenosides by simple correlation was closely related with the similarity of molecular structure. The content of PT was much attributed to Re and Rg1. The contribution order of ginsenosides for PD was Rb1>Rb2$\geq$Rd>Rc. There was significant positive correlation between PT and PD but PD increased more rapidly than PT. Thus total saponin depended much on PD and PT/PD decreased with the increase of total saponin content. All ginsenosides, especially Re showed decreasing tendency with the increase of root weight.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.2
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• pp.418-424
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• 2009

The analytical conditions of ginsenosides were optimized using high performance liquid chromatography (HPLC). The optimal analysis conditions were set up from the experiments using different gradient conditions, and the ginsenosides contents of red ginseng products and their raw materials were analysed. Red ginseng contained 0.29% Rg1, 0.82% Rb1, 0.38% Rc, 0.32% Rb2, 0.11% Rd, showing the highest ginsenoside contents. Among the red ginseng products, red ginseng extract showed the highest content. The ginsenoside contents were varied according to the raw material type and product type. Re and Rb1 contents were the highest in most raw materials and products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1660-1665
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• 2010

To obtain data for the standardization of manufacturing method of red ginseng extract pouch products, saponin and physico-chemical properties of 44 Korean red ginseng extract pouch products were analyzed. The concentration of total ginsenoside contents were 5.5~185.7 mg/100 mL. Distribution of the contents of ginsenoside $Rg_3$, $Rg_2$, $Rh_1$, and $Rh_2$ known to have anticancer effect are as follows: $Rg_3$ is 1.6~46.3 mg/100 mL, $Rg_2$ is 0~22.0 mg/100 mL, $Rh_1$ is 0~4.3 mg/100 mL and that of $Rh_2$ is 0~20.4 mg/100 mL, respectively. The anti-diabetic effect of ginsenoside $Rb_2$ and Re distribution of contents were 0~10.8 mg/100 mL and 0~7.0 mg/100 mL, respectively. Among the other saponins, exhibited content to distribution of ginsenoside $Rb_1$ was 0~25.2 mg/100 mL, Rc was 0~12.5 mg/100 mL, Rd was 0~11.3 mg/100 mL, Rf was 0~5.9 mg/100 mL and $Rg_1$ was 0~4.4 mg/100 mL. Results of physicochemical characterization showed total sugar content of 226.6~3,102.9 mg/100 mL, total soluble solids content $1.4\sim9.5^{\circ}Bx$, turbidity 82.2~100.0%, pH in the range of 4.1 to 5.0, respectively. In approximately 50% of collected domestic ginseng extract pouch products (21~24 items), ginsenoside $Rb_1$, $Rb_2$, Rc, Rd, Re and $Rg_1$ were not detected, and saponin content of each product appears to differ greatly. Results indicated that standardization of production methods and standards set for red ginseng extract pouch products in Korea is needed.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.405-410
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• 2010

The effect of microwave treatment on Korean ginseng was studied by measuring the changes in moisture, crude lipid, crude ash, crude protein, total dietary fiber and saponin contents, as well as changes in density, color and microstructure. Korean ginseng was treated with 100 or 200 watts of microwaves for 1 or 3 hrs, respectively, followed by drying using an oven at $60^{\circ}C$ for 96 hrs. The moisture contents decreased to 13.12~10.77% from an initial 76.26%. The amounts of lipid and ash were reduced in proportion to the time of microwave treatment and level of microwave power. The amount of protein in ginseng after microwave treatment did not significantly change. The amount of total dietary fiber increased after microwave treatment and the color of dried ginseng became dark. The amounts of ginsenoside-$Rb_1$, $Rb_2+Rb_3$, Rc, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$ and $Rg_3$ were reduced after treatment with 100 watts of microwave radiation for 1 and 3. The amounts of ginsenoside-$Rb_1$, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$ and $Rg_3$ after treatment with 200 watts of microwave radiation for 1 and 3 hr also reduced. On the other hand, the amounts of ginsenoside-$Rb_2+Rb_3$ and Rc after treatment of ginseng with 200 watts of microwave radiation for 1 and 3 hrs were increased.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.224-224
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• 1996

홍삼 총 사포닌 투여군은 대조군과 비교시 total free radical 및 malondialdchydc 농도는 유의상 있게 감소되었으며, 단백질의 carbonyl 농도는 다소 감소하는 경향을 나타내었다. 그리고 홍삼 총 사포닌 투여군의 경우 Cu, Zn-SOD, catalasc, GSII reductase 등의 항산화 효소와 nonprotein-SH가 대조군 보다 증가되었다. 홍삼 총 사포닌의 구성성분들인 ginsenoside Rb$_1$, Rb$_2$, Rc, Rd, Re, Rg$_1$, Rh$_1$, Rh$_2$, Rf 중 ginsenoside Rh$_2$는 catalase 활성을 대조군보다 유의성있게 증가시켰으며, ginsenoside Rh$_1$ 및 Rc의 경우 GSII peroxidase 활성이 증가하는 경향을 나타내었다. 그리고 Cu, Zn-SOD의 경우 ginsenoside Rc는 대조군보다 유의성있게 감소시켰으며, GSII reductase의 경우 유의성있는 변화는 관찰되지 않았다.

• Journal of Plant Biology
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• v.39 no.1
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• pp.63-69
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• 1996

A hairy root clone of Panax ginseng C.A. Meyer, HRB-15 was cultured iu various conditions with 3 L bubble type bioreactor to enhance both growth and ginsenoside production. The hairy roots were more rapidly grown under the dark condition than under the light condition. However, total amount of ginsenoside of hairy roots cultured under the light for 30 days increased 2 folds as compared with the dark condition and was 1.10% based on 6 ginsenosides. Especially, ginsenoside-Re was significantly increased and some ginsenosides except for ginsenoside-Re was slightly reduced. Also, the growth of hairy roots decreased about 30% as compared with the dark condition. In contrast, addition of sodium acetate led to decreased production of ginsenoside and growth of hairy roots under light condition. The influence of potassium dihydrogenphosphate concentration was examined in MS medium and a 1.25 mM concentration was found to be the most appropriate for growth and ginsenoside production under light condition. Two-step process of hairy roots culture with yeast elicitation or without ammonia in culture medium was developed to enhance growth and giusenoside synthesis. $50\;\mu\textrm{g}$ of yeast elicitor per g of fresh weight showed a synergistic effect on the ginsenoside synthesis of hairy roots on 20 days after culture. At that time, the content of total ginsenoside was 1.15%, while the growth of hairy roots decreased 21 % as compared with the dark condition. In addition, when elimination of ammonia on 20 days after culture, the content of total ginsenoside was 1.26% with significant increment of ginsenoside-Rd (0.27%) in addition to ginsenoside-Re and the growth of hairy roots decreased 10% as compared with the dark condition. In this system, we have demonstrated a unique two-step process of hairy root cultures to maximize biomass and secondary metabolites. It has found possibility to enhance ginsenosides production by growing hairy roots in this method.

• Mycobiology
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• v.42 no.3
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• pp.256-261
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• 2014

A ${\beta}$-glucosidase producing yeast strain was isolated from Korean traditional rice wine. Based on the sequence of the YCL008c gene and analysis of the fatty acid composition, the isolate was identified as Saccharomyces cerevisiae strain HJ-014. S. cerevisiae HJ-014 produced ginsenoside Rd, $F_2$, and compound K from the ethanol extract of red ginseng. The production was increased by shaking culture, where the bioconversion efficiency was increased 2-fold compared to standing culture. The production of ginsenoside $F_2$ and compound K was time-dependent and thought to proceed by the transformation pathway of: red ginseng extract ${\rightarrow}Rd{\rightarrow}F_2{\rightarrow}$ compound K. The optimum incubation time and concentration of red ginseng extract for the production of compound K was 96 hr and 4.5% (w/v), respectively.

• Proceedings of the Ginseng society Conference
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• 1998.06a
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• pp.31-39
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• 1998

We have investigated the antinociceptive efficacy of ginseng saponins in mice using l% formalin, which induce two phases of pain (acute and tonic pains) and is known to induce a clinically related pain. Ginseng total saponins (GTS) relieved both phases of pain with EDso of 162 mghg for acute and 92 mg/kg for tonic pain, respectively. Both protopanaxadiol (PD) and protopanaxatriol (PT) saponins did not attenuated acute phase of pain but relieved tonic phase of pain with EDso of 45 mg/kg for PD saponins and 105 mghg for PT saponins, respectively. Moreover, ginsenoside Rc, Rd, and Re among representative ginsenosides such as Rbl, Rc, Rd, Re and Rgl relieved slightly but significantly acute phase of pain and strongly attenuated tonic phase of pain but Rf relieved only tonic phase of pain. However, PD and PT saponins, and the individual ginsenosides tested except GTS did not greatly attenuate thermal noxious pain (tail-flick test). These results suggest that single ginsenoside or mixture of various ginsenosides mainly induce differential antinociception in mice.