The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

One kind of fungus was isolated and identified from comtaminated red-ginseng in order to give fundermental data for improving hygienic quality of ginseng product. The isolated strain was identified as Aspergillus sp. Hyphae of the strain had septum structure. The strain showed vesicle and aterigmata structure which were typical characteristics of Aspergillus species. The growth of the strain was slightly inhibited by sodium benzoate and potassium sorbate at a concentration of 0.05%. The strain showed no growth at 4.0% potassium sorbate. The isolated strain Aspergillus sp. showed no significant degradation in the presence of red-ginseng saponins.

The yields of solvent fractions of irradiated red ginseng powder were increased in the order of petroleum ether(PE)$lt;diethyl ether(DE)$lt;ethyl acetate(EA)$lt;n-butanol (BU)$lt;aqueous fraction(AQ), and did not show any changes in fraction yields by irradiation dose levels. Inhibition activities of lipid peroxide formation were increased in the order of AQ$lt;BU $lt;PE$lt;EA$lt;DE. Inhibition activities of malonaldehyde formation were increased in the order of AQ≤BU$lt;EA$lt;PE$lt;DE. AQ fraction showed little effects on the antioxidative activity and all the activities of the samples did not changed by gamma irradiation. The reverse mutation assay using Salmonella typhunurium (TA98, TA100 and TA102) demonstrated that the nonirradiated and irradiated red ginseng powder extract did not have mutagenic activity (presence of S9 mix or not). The chromosomal aberration test in mammalian animal cell (Chinese hamster lung fibroblast, CHL) showed no significant increase in incidence of structural and numerical aberrations, comparing gamma-irradiated red ginseng powder extracts to nonirradiated red ginseng powder extract in the concentration of the sample producing cytotoxicity(presence of S9 mix or not). Therefore, gamma-irradiatied red ginseng powder (upto 10 kGy) could be safe on the genotoxic point of view.

Red ginseng marc (RGM) has been used on primary industries using fertilizer or forage, and it mostly has been dumped. To improve utilization of RGM, the biological activities of RGM were examined. RGM was extracted and fractionated using various solvents and their biological activities were compared. The hexane fraction from the methanol extract of RGM (RGMMH) showed strong anti-cancer activity (58.56 ± 6.04% at 100 ㎍/mL) and anti-inflammatory effect (65.72 ± 1.33% at 100 ㎍/mL). But, oil extract of RGM extracted with hexane (RGMH) showed low activities (anti-cancer: 16.42 ± 3.33%, at 100 ㎍/mL, anti-inflammatory activity: 29.46 ± 2.10%, at 100 ㎍/mL). Their metabolites were analyzed using HPLC. Panaxydol known as anti-cancer compound of RGM was one of major compounds in RGMMH. Meanwhile, panaxydol was detected in trace amount in red ginseng marc oil (RGMH). In addition, RGMMH and RGMH showed big differences in HPLC profiling. This research suggests optimal extraction method of RGM oil.

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.

Background: To enhance the taste and physiological characteristics of Lycii fructus (Gugija) extracts, we investigated the changes in the physiological characteristics of Gugija extracts caused by adding white ginseng (WG) and red ginseng (RG) Methods and Results: Gugija extracts, including 10G10, 10GW-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixtures made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with WG), as well as 10G10, 10GR-G8 : 2, -G6 : 4, -G4 : 6, -G2 : 8, and -G0 (mixture made by replacing 0, 20, 40, 60, 80, and 100% of Gugija with RG) were extracted with water at 10 times the respective mixture's volume. The antioxidant activities of Gugija extracts were investigated by assessing their 1,1-diphenyl-2-picrydrazyl (DPPH) and 2,2’-azinobis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, ferric reducing antioxidant potential (FRAP) activity, nitrite scavenging activity, and angiotensin converting enzyme (ACE) inhibitory activity. As the amount of WG added increased, the DPPH, and, ABTS radical scavenging activity, and FRAP activity of the Gugija extract decreased. The half maximal inhibitory concentration (IC50) value of 10G10, 10GW-G6 : 4, 10GR-G6 : 4, and 10GR-G0 for DPPH radical scavenging activity were 25.50 ± 1.04, 52.06 ± 1.46, 16.87 ± 1.24, and 9.50 ± 0.16 ㎕/㎖, respectively. On the other hand, the physiological activity of Gugija extract increased with the addition of increasing amounts of RG. However, ACE inhibitory activity was the highest (50.25 ± 2.58%) in the Gugija 10-fold extract without any added RG. Conclusions: From the above results, we suggest that adding RG to Gugija extracts increase their antioxidant, FRAP, and nitrite scavenging activities.

Background : Ginseng (Panax ginseng C. A. meyer) is a medicinal herb which has been used for prevention and treatment of diseases in Korea, China and Japan for a long time. Ginseng is well known to have effects such as immunity enhancement, anticancer, antioxidative effect and blood circulation improvement. These pharmacological effects of ginseng have been reported to be due to various ginsenoside components. Recently, many studies have been actively conducted to identify the major components and functionalities of ginseng berry. Ginsenoside, a representative active ingredient of ginseng, is distributed in various parts of ginseng. However, contents of certain ingredient such as ginsenoside Re which have antidiabetic effect is higher in ginseng berry. This study was conducted to compare ginsenoside content and UV blocking effect according to the color of ginseng berry. Methods and Results : The ginseng berry extracts for the component analysis and UV-blocking effect test were obtained by harvesting the ginseng berry by color in 4-years-old ginseng cultivated, and then removing the seeds and extracting only the flesh of the ginseng berry and the peel with methanol. Ginsenosides analysis was carried out by dissolving 100 ㎎ of the extract in 2 ㎖ of methanol, filtering it with a 0.50 ㎛ filter and using it as a sample for HPLC analysis. Analysis of ginsenoside content showed that the total ginsenoside and ginsenoside Rb2 content of yellow ginseng berry were 23.9 and 2.9 ㎎/g, while those of red berry was 19.6 and 2.3 ㎎/g, respectively. The UV blocking effect of yellow ginseng berry was 17.4%, which was higher than that of red berry. Conclusion : The ginsenoside content and UV blocking effect of yellow ginseng berry were superior to those of red berry. These results suggested that yellow berry is more useful as cosmetic material for UV protection.

Background : The human patch test is a method used to evaluate potential skin irritation after contact with a cosmetic materials. Pectin lyase-modified red ginseng extract (GS-E3D) is a newly developed ginsenoside Rd-enriched ginseng extract. This study was designed to investigate the skin safety of GS-E3D in human patch test. Methods and Results : Thirty two female volunteers were tested with GS-E3D. GS-E3D (20 ㎕) was applied to occlusive patch test devices and was then applied onto the back of subject with normal skin for 24 hours. Cutaneous irritation responses were evaluated and graded according to criterion of International Contact Dermatitis Research Group (ICDRG) at 30 min, 24 hours, and 48 hours after removing of GS-E3D patch. The average age of subjects was 47.3 ± 9.3 years. Skin reactivity calculated from irritation score in GS-E3D treated group was 0.51 and skin irritation score of no application group was 0, respectively. Skin irritancy was no response in both GS-E3D treated group and no application group. From above data, GS-E3D was identified as a non-irritant according to ICDRG guideline that skin irritation score of ‘0.00 - 0.75’ is a non-irritant. Conclusion : These results indicate that GS-E3D can be useful as a safe cometic ingredient.

Background : Pectin lyase-modified red ginseng extract (GS-E3D) is a newly developed ginsenoside Rd-enriched ginseng extract. This study was designed to investigate the acute oral and dermal toxicity of GS-E3D in rat. Methods and Results : The acute oral toxic effects of GS-E3D in female SD rats were examined at dosages of 300 ㎎/㎏ and 2,000 ㎎/㎏. In acute dermal toxicity study, 500, 1,000 and 2,000 ㎎/㎏ of GS-E3D were applied onto the shaved skin of male and female SD rats. The weights of rats were recorded at 0, 1, 3, 7, and 14 days and clinical observation were checked once a day for a period of 14 days. All rats were scarified on 14th day and complete gross examination was conducted to detect any gross change of organs after necropsy. GS-E3D did not produce orally or dermally treatment-related clinical signs of toxicity or mortality in all rats during the 14-day observation period. The oral and dermal LD50 values of GS-E3D were over 2,000 ㎎/㎏ in rat. The oral and dermal administration of GS-E3D revealed no significant change in body weight and gross pathology examination compared to control group. Conclusion : These results indicate that GS-E3D can be used as a food and cosmetic materials without critically adverse effect.

Background : The fruit of Lycii fructus (Gugija) has beeen used as a tonic medicine and a long-term healthy food without side effect in Asia. An increase in the demand for natural healthy food, Gugija has been thought as a source of healthy foods, and then the extracts of dried Gugija have been frequently used as food ingredients. But, its extracts with Gugija alone has a slightly bad taste. Physiological characteristics of Gugija extracts were investigated by adding white ginseng (WG) and red ginseng (RG) to enhance taste. Methods and Results : Gugija extract were prepared by adding 0, 20, 40, 60, 80 and 100% of ginseng (WG and RG) to the weight of Gugija, respectively. Antioxidant activities of Gugija extracts were investigated DPPH and ABTS radical scavenging activity, SOD-like activity, FRAP, activity. As the amount of WG added increased, DPPH, ABTS radical scavenging activity, and FRAP activity of Gugija extract decreased. On the other hand, the physiological activity of Gugija extract increased with increasing amount of RG. The SOD-like activity of Gugija extract added up to 60% of WG and to 40% of RG was continuously lowered, in the addition amount thereafter, the activity increased as the addition amount increased. In components, As the amount of WG and RG added increased, the ginsenosides content of Gugija extract increased, the content of ginsenosides was higher in extract added RG than WG, but betaine and total flavonoid content decreased. Conclusion : From the above results, we may suggest that Gugija extracts by adding RG increased the antioxidant activities, SOD-like activity, and the preference degree.

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

Hyperlipidemia is an increase in one or more of the plasma lipids, including triglycerides, cholesterol. Ginseng has been used as a valuable tonic and for the treatment of various diseases. The objective of this study was to evaluate the effects of Jinan red ginseng (JRG) water extract on the blood and serum in rabbits with hyperlipidemia induced by poloxamer 407 when supplied in drinking water. JRG treatment was performed for 20 weeks. We evaluated the effects of the JRG treatment on diabetes through hematological and biochemical analysis before and after JRG treatment were performed. Our results indicate that LDL, total cholesterol, and triglycerides were significantly decreased compared prior JRG supply. CRE, BUN, CK and UA levels indicating renal functions are significantly reduced when compared to those prior to the JRG supply. In addition, AST, ALT, ALP, and LDH were significantly reduced indicating hepatoprotective effect. Blood electrolytes deteriorated in HL rabbits were improved when JRG supplied. In conclusion, Biochemical and hematological analysis demonstrate that the JRG is effective to alleviate the hyperlipidemia signs.

해마다 쏟아져 나오는 신제품들을 홍보하기 위한 광고 마케팅 전쟁이 갈수록 치열해지고 있다. 특히 시장을 먼저 선도한 업체와 뒤쫓아 가는 업체들의 경쟁 또한 더욱 가열되고 있다. 대기업을 기반으로 한 회사들은 상대적으로 모기업의 브랜드 파워를 바탕으로 광고 마케팅을 해 시장진입이 그나마 쉬운 반면에 별다른 브랜드 기반 없이 시장에 진입해야 하는 지자체 농수산 브랜드들의 진입장벽은 더욱 어렵다고 볼 수 있다. 특히 제품의 신뢰와 브랜드 인지도를 높이는데 소비자와 가장 접점에 있는 패키지 디자인의 수준 격차는 선도업체와 더욱 벌어지고 있는 실정이다. 본 연구는 국내 홍삼 농가들의 해외 수출을 위한 국가경쟁력과 국내 판로 개척을 위해 현재 국내에서 가장 높은 인지도를 보이는 상위 업체 4개 브랜드 28개 제품의 패키지 디자인을 구성요소별로 조사 분석하였다. 이 자료를 바탕으로 디자인전공 2~30대 대학생 및 대학원생 98명을 상대로 한승문(2009)의 패키지 디자인 평가척도 개발에 관한 연구에서 도출한 6가지 평가기준을 대입하여 4개의 우수 패키지디자인 제품을 선별하였다. 선별한 우수 패키지 디자인을 참조하여 새로운 지자체 홍삼 브랜드 패키지 디자인을 개발하였다. 추후 제품경쟁력이 있음에도 우수한 패키지 디자인에 대한 조사 분석 없이 무분별하게 이루어지는 지자체 농수산 브랜드 업체들의 패키지 디자인 개발에 보다 효과적이고 실질적인 자료로 쓰이기를 기대한다.