• Journal of Ginseng Research
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• v.28 no.3
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• pp.136-142
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• 2004

During our investigations on the relationship between the browning reaction of ginseng root and two compounds (arginyl-fructosyl-glucose and arginyl-fructose) in the model system of steaming and heat-drying processes for the preparation of red ginseng, the preheating treatment of main roots of raw ginseng at 60∼70$^{\circ}C$ prior to the steaming and heat-drying processes was found to bring about the gelatinization of starch granules. The enzymatic hydrolysis of gelatinized starch to maltose, a marked formation of maltose, and the increase of both free arginine and total amino acids, resulting the acceleration of the Maillard type-browning reaction of ginseng root during the steaming and heat-drying processes, and the rise of brown color intensity of red ginseng. These results show that the preheating treatment may be effective for the decrease of inside white of red ginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1151-1157
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• 2012

This study was conducted to investigate methods of increasing raw ginseng consumption. To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground raw ginseng (GRG) or extracts of red ginseng (RGE). Sensory quality, textural properties, and changes in the ginsenoside and free amino acid composition of the Insambob then were investigated. Insambob containg 50% RGE had the best color, flavor and texture, but that containing 10% GRG had the best taste and overall acceptability. The hardness and adhesiveness were highest for containing 10% GRG and decreased as the amount of ginseng added increased. However, the hardness increased, while the adhesiveness of Insambob containg RGE decreased significantly as the amount added increased. Moreover, the ginsenoside composition changed upon addition of ginseng, with the levels of ginsenoside-Rb1, -Rb2, -Rb3, -Rc, -Re, -Rd, -Rg1, and -Rf decreasing and ginsenoside-Rh2, -Rh1, and -Rg3 newly appearing. Finally, the total free amino acid contents of Insambob increased upon addition of MRG, GRG and RGE.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.115-120
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• 2021

Scutellaria baicalensis has been used as a traditional medicine for diarrhea, dysentery, hypertension, hemorrhaging, insomnia, inflammation, and respiratory infections. This study examined the anti-inflammatory effect of Scutellaria baicalensis water extract (SWE) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. To evaluate the anti-inflammatory effect of SWE, RAW 264.7 macrophages were stimulated with LPS to induce the production of inflammation-related factors, which were measured by western blotting. In RAW 264.7 cells, SWE inhibited the production of nitric oxide (NO) without causing cell toxicity. SWE also reduced the expression of inducible NO synthase and cyclooxygenase-2 protein, as well as the production of pro-inflammatory cytokines (such as tumor necrosis factor-α). The phosphorylation levels of the mitogen-activated protein kinase family members, such as JNK and p38, were also reduced by SWE. Thus, SWE could be used as a potential anti-inflammatory agent.

• Journal of Life Science
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• v.30 no.9
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• pp.763-771
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• 2020

Korean ginseng (Panax ginseng) generally has a good safety profile and contains many bioactive substances, such as ginsenosides or panaxosides. Korean red ginseng might help to stabilize the sympathetic nervous system and improve cognition in individuals. Soft red ginseng is produced by new processing technology. This study focused on investigating whether soft red ginseng produced under the new processing technology reduces or improves the existing antioxidant effects. No significant difference in 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) scavenging activity was found between soft red ginseng and ready-made red ginseng (p<0.05). Soft red ginseng extract showed higher 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and hydroxyl radical (OH) scavenging activity than other ginseng extracts. OH scavenging activity was significantly different across three groups (raw ginseng, soft red ginseng, and red ginseng sap) (p<0.05). Nitric oxide (NO) scavenging activity was also significantly different among raw ginseng, soft red ginseng, and purchased red ginseng liquid products (p<0.05). Many calcium crystals appeared on the electron microscope in soft red ginseng. Magnesium and potassium showed no significant difference between soft red ginseng and hard red ginseng. The extract of soft red ginseng scavenged different free radicals efficiently due to the presence of DPPH and OH and may help treat free radical-induced diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.306-310
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• 2005

The comparison in release rate constant and properties of extracts from extruded raw ginseng and extruded white ginseng was conducted to apply extrusion process for manufacturing of released ginseng tea bag. Dry raw ginseng and white ginseng powder were extruded at 20∼30% moisture content and 200∼300 rpm by using an experimental twin-screw extruder. Browness and redness (both indicated the releasing of saponin and ginsenosides) were increased with the increase in the screw speed and the decrease of moisture content. Crude saponin and water solubility index (WSI) of both ginseng also share the same behaviour against the level of screw speed and moisture content, as well as browness and redness. The particle size effects of extruded raw ginseng at 20% and 28% moisture content on absorbance of released extract at 260 up to 560 nm, WSI, and water absorption index were determined. While particle size decreased from 800∼1000 nm to 200∼500 nm, absorbance and WSI are decreased. Absorbance and WSI shown increasing level while moisture content was decreased. In conclusion, the formation of pores by expansion and disruption of cell wall in extrusion cooking were obviously responsible to increase the amount of released extract of extruded ginseng and its WSI as well. The extrusion process turns out be the efficient process for manufacturing of commercial ginseng tea product than those of other thermal processes.

• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.158-163
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• 2015

In this study, we investigated the effects of 40% ethanol extract of Red Ginseng (RGE) on the productions of inflammatory proteins in Antigen I/II (Ag I/II)-N, a recombinant protein isolated from Streptococcus mutans -stimulated in RAW 264.7 cells. RGE inhibited the expression of Ag I/II-N-induced pro-inflammatory mediators, both mRNA and protein synthesis levels, without any cytotoxic effects. Moreover, RGE significantly inhibited Ag I/II-N induced NF-κB translocation into the nucleus by preventing the degradation of inhibitor κB-α. In conclusion, RGE down regulates the expression of pro-inflammatory genes involved in the synthesis of NO and iNOS in Ag I/II-N-stimulated RAW 264.7 cells by suppressing NF-κB activity.

• Journal of Ginseng Research
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• v.46 no.2
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• pp.290-295
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• 2022

Background: Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods: A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results: Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion: According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 ℃. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.

• Journal of Sasang Constitutional Medicine
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• v.1 no.1
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• pp.125-138
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• 1989

In order to investigate the effect of Row ginseng (Ra. G.; from $K{\acute{u}}msan$ province, Korea), White ginseng (W.G.; from $K{\acute{u}}msan$ province, Korea), and Red ginseng (Re. G.; form $K{\acute{u}}msan$ province, Korea) on immune response, the author used ICR mice having a body weight of about 20g as experimental animals dividing them into four groups-Saline, Ra. G, W.G., Re. G group. Delayed type hypersensitivity(DTH) and rosette forming cells(RFC) for cell-mediated immune response, hemagglutinin(HA) titers, hemolysin (HL) titers for humoral immune response were measured at 24 hours after challenge, The results were summarized as follows: 1) DTH was increased in all of the treated group as compared with the Saline group, with statistical significance(W.G.> Re. G. > Ra. G.). 2) RFC was increased in all of the treated group as compared with the Saline group, with statistical significance(W.G. > Re. G. > Ra. G.). 3) HA titer was increased in all of the treated group as compared with the Saline group, with statistical significance (Re. G.> W. G.> Ra. G.). 4) HL titer was increased in all of the treated group as compared with the Saline group, with statistical significance (Re. G. > W. G.> Ra. G.). Through the experimental study in ICR mice, these findings suggest that Raw ginseng, White ginseng and Red ginseng enhance both cell-mediated and humoral immune response with statistical significance.

• Journal of Ginseng Research
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• v.37 no.3
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• pp.300-307
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• 2013

20S-dihydroprotopanaxatriol (2H-PPT) is a derivative of protopanaxatrol from ginseng. Unlike other components from Panax ginseng, the pharmacological activity of this compound has not been fully elucidated. In this study, we investigated the modulatory activity of 2H-PPT on the cellular responses of monocytes and macrophages to understand its immunoregulatory actions. 2H-PPT strongly upregulated the release of radicals in sodium nitroprusside-treated RAW264.7 cells and the surface levels of costimulatory molecule CD86. More importantly, this compound remarkably suppressed nitric oxide production, morphological changes, phagocytic uptake, cell-cell aggregation, and cell-matrix adhesion in RAW264.7 and U937 cells in the presence or absence of lipopolysaccharide, anti-CD43 antibody, fibronectin, and phorbal 12-myristate 13-acetate. Therefore, our results suggest that 2H-PPT can be applied as a novel functional immunoregulator of macrophages and monocytes.

• The Korea Journal of Herbology
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• v.32 no.3
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• pp.19-27
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• 2017

Objectives : The aim of this study was to examine effect of anti-oxidant and anti-inflammation activity of the Kyeongok-go with various processing methods that was manufactured by heating mantle. Methods : Commercial Kyeongok-go (K0) was purchased and Kyeongok-go with ginseng (K1), Kyeongok-go with black ginseng (BK), ginseng fermentation Kyeongok-go (KF), black ginseng fermentation Kyeongok-go (BKF) were manufactured by heating mantle. To examine anti-oxidant effect, DPPH radical and production of NO and ROS in RAW 264.74 cell were used. Furthermore, to determined anti-inflammation effect, measured pro-inflammatory mRNA such as NOS-II, COX-2, $IL-1{\beta}$, IL-6, $TNF-{\alpha}$ in RAW 264.74 cell treated with K0, K1, KF, BK, and BKF. Result : K1 scavenged DPPH radical effectively than K0. The most DPPH radical scavenging activity was BKF. In the RAW 264.74 cells stimulated with LPS, NO and ROS production were measured. As a results, K1 was decreased NO, ROS production compared with K0, and BKF was reduced similarly to cyclosporine A (positive control). Expression of pro-inflammatory mRNA such as NOS-II, COX-2, $IL-1{\beta}$, IL-6 showed a significant decrease in BK or BKF. But, there was no significant in expression of $TNF-{\alpha}$ in all extract treatmetn groups. Conclusions : According to the above results, it is considered that Kyeongok-go with fermented black ginseng (BKF) manufactured by heating mantle is effective material that have anti-inflammation and anti-oxidant activities. Our finding indicate that BKF may be an effective agent for anti-inflammation through anti-oxidant effect.