• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1096-1104
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• 2017

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.67-73
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• 2002

This study was done in order to evaluate the of effects on the blood lipid profiles, the body weight and body fat in 28 healthy female volunteers who had over 30% body fat by the long term intake of red ginseng product. Subjects were divided into four groups (placebo group n=7, red ginseng product group; n=7, exorcise group; n=7, exercise & red ginseng product group; n=7). Blood sampling and measuring of the body fat were taken by pre-treatment, 3 weeks, and after 12 weeks. Statistical techniques for data analysis were applied one-way ANOVA and repeated measures ANOVA. The 5% level of significance was used as the critical level for this study. In summary of results, total cholesterol, triglyceride and low density lipoproprotein cholesterol were reduced in three groups (red ginseng product group, p<0.001, exercise group, p<0.01 ; exercise & red ginseng product group, p<0.001) except placebo group. HDL-C was improved in three groups (red ginseng product group, p<0.05; exercise group, p<0.01; exercise & red ginseng product group, p<0.001) except placebo group. Body weight, percent body fat and body fat mass were reduced in three groups (red ginseng product group, p<0.01, exercise group, p<0.01 ; exercise & red ginseng product group, p<0.001) except placebo group. Finally, lean body mass was improved in three groups (red ginseng product group, p<0.05; exercise group, p<0.01; exercise & red ginseng product group, p<0.001) except placebo group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.752-757
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• 2003

This study was carried out in order to develop the method for isolation of red ginseng acidic polysaccharide (RGAP) haying immunomodulating antitumor activity from red ginseng by-product. The red ginseng by-product was obtained from red ginseng residues produced in processing of red ginseng ethanol extract. The yield of RGAP isolated by ultrafiltration was 20.9%. The active substance (GFP) was purified by DEAE-sepharose column chromatography RGAP induced nitric oxide (NO) exhibited tumoricidal activities against P8l5 (mastocytoma) tumor cells. Acid-hydrolyzed RGAP fragments were shown four to five spots. These sopts showed the same R$_{f}$ values with sugars designated as rhamnose, glucose, glactose and glucuronic acid. Some physico-chemical properties of RGAP were investigated. pH and dry reduction content at 105$^{\circ}C$ were 4.74 and 4.72%, respectively. Crude protein, ash and Pb contents were 3.30%, 4.74% and 2.30 ppm. These results suggest that we will be able to produce RGAP from red ginseng by-product by ultrafiltration in a large scale.e.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Environmental Science International
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• v.29 no.3
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• Proceedings of the Plant Resources Society of Korea Conference
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• pp.16-16
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• 2010

Ginseng(Panax ginseng C.A. Meyer) is reported to have many pharmaceutical activities. The minor ginsenosides(Rd, Rg3, Rh2 and compound K) display pharmaceutical properties superior to those of the major ginsenosides. These minor ginsenosides, which contribute a very small percentage, are produced by hydrolysis of the sugar moieties of the major ginsenosides. The pH of red ginseng extracts fermented with S. cerevisiae and S. carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation, a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 25.86 to 4.54 mg/ml and 4.32 mg/ml glucose equivalents, respectively; and ethanol contents increased from 1.5% at day 0 to 16.0 and 15.0%, respectively, at 20 days. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by 12 days. Ginsenosides Rb1, Rb2, Rc, Re and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at 6 days and 9 days.

• Journal of Ginseng Research
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• v.18 no.1
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• pp.25-31
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• 1994

The effects of red ginseng extracts (5.5 mg/mouse: i.p.) on the activities of antioxidant enzymes (superoxide dismutase, catalase and peroxidase) and lipid peroxidation were studied in the cytosol fraction of kidney. The experiments were carried out with whole-body irradiated (6.0 Gy, $^{60}Co$) and non-irradiated ICR mice. In the red ginseng extract-treated and irradiated mice, the activities of Cu, Zn- SOD, Mn-SOD, catalase and peroxidase were significantly enhanced by 27.8, 31.9, 17.9 and 15.0%, respectively, but the contents of malondialdehyde were considerably decreased (81.OfS) after 21 days, compared with those of non-treated mice. The enhanced activities of antioxidant enzymes inhibited the increase of malondialdehyde product resulted from the ionizing radiation. These results suggest that red ginseng extracts probably play an important role in radioprotective effect. Key words Red ginseng, SOD, catalase, peroxidase, lipid peroxidation.

• Natural Product Sciences
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• v.6 no.1
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• pp.31-35
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• 2000

Effects of red ginseng acidic polysaccharides (RGAP) on immune system were studied. The proliferation of spleen cells was induced by RGAP treatment per se. Cotreatment of lipopolysaccharide $(100\;{\mu}g/ml)$ or concanavalin A $(1\;{\mu}g/ml)$ with RGAP further stimulated the spleen cell proliferation. BALB/c mice treated with RGAP showed a slight splenic hyperplasia and increased antibody forming cell response to sheep red blood cells. Flow cytometry analysis revealed an influx of macrophages in the mice treated with RGAP.

• Journal of Life Science
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• v.17 no.10
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• pp.1394-1399
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• 2007

Five kinds of saprogenic bacteria were isolated from the red ginseng extract product and identified as Bacillus subtilis, Bacillus sp., Paenibacillus sp., Micrococcus sp., and Pseudomonas sp. by 16S rDNA analysis. Some of the isolated strains were able to grow even at $45^{\circ}C$ which are presumed originated from the raw ingredient of red ginseng extract. All of the isolated strains did not show the hemolytic activity, the diarrhea-inducing activity, and the vascular permeability enhancing activity, indicating that these strains are not pathogenic.

• Korean Journal of Food Preservation
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• v.6 no.1
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• pp.23-28
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• 1999

Commercial red ginseng, which was manufactured for the past 6 years, showed a microbial level of 2.0${\times}$10\ulcorner to 7.2${\times}$10\ulcorner CFU/g of total aerobic bacteria and molds. The moisture content of commercial products was ranged from 13.54 to 17.26%, which were higher than that of the product standard, 14%. Irradiation of red ginseng at 2.5 kGy resulted in the reduction of microorganisms contaminated to below the detectable level. Irradiation prevented mold growth on red ginseng during storage at RH 90% and 25$^{\circ}C$; molds were found at the 72nd day after storage in 2.5 kGy-irradiated sample, while 41st day in the nonirradiated control. At this point of time, irradiated samples showed an increased level of moisture content required for mold growth, 22.2% in 2.5 kGy group and 21.5% in control group. Based on the above results, microbiological qualities of red ginseng could be effectively improved by the optimum dose of irradiation, which was expected to secure the quality stability of red ginseng during distribution under the high-moistured conditions.