Crude Saponin Content Research Articles

Effects of Puffing, Acid, and High Hydrostatic Pressure Treatments on Ginsenoside Profile and Antioxidant Capacity of Mountain-Cultivated Panax ginseng.

The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puffing and HHP treatments decreased extraction yield and increased crude saponin content. The combination of puffing and HHP treatment showed significantly higher crude saponin content than each single treatment. Puffing treatment showed the highest ginsenoside conversion compared with HHP and acid treatments. Significant ginsenoside conversion was not observed in HHP treatment but was in acid treatment. When the puffing and acid treatments were combined, Rg3 and compound K content (1.31 mg and 10.25 mg) was significantly higher than that of the control (0.13 mg and 0.16 mg) and acid treatment (0.27 mg and 0.76 mg). No synergistic effect was observed between acid and HHP treatments. In the case of functional properties, the puffing treatment showed a significant increase in TFC (29.6%), TPC (1072%), and DPPH radical scavenging capacity (2132.9%) compared to the control, while acid and HHP combined treatments did not significantly increase; therefore, the synergistic effects of HHP/puffing and acid/puffing treatments were observed in crude saponin content and ginsenoside conversion, respectively. Consequently, puffing combined with acid or HHP treatments may provide new ways to produce high-value-added MCPG with a higher content of Rg3 and compound K or crude saponin compared to untreated MCPG.

Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild Panax Ginseng (CWPG) by Puffing.

Cultivated wild Panax ginseng (CWPG) has been reported to have a higher content of ginsenoside than normal Panax ginseng. This study was carried out to increase the antioxidant activity and active ingredients by the puffing process. Therefore, effects of moisture content and pressure conditions on the antioxidant activity and active ingredients of CWPG were investigated. Extraction yield and crude saponin content were decreased at all moisture contents with increasing pressure. HPLC analysis showed that the contents of ginsenoside Rg3 and compound K were increased by puffing when the pressure increased. Antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC) were increased by puffing. The correlation between color change and antioxidant activity showed the greatest correlation with the decrease of L value. It is expected that the progress of this study will play an important role in the international market of high-value-added food using CWPG.

도라지 농축액을 첨가한 젤리의 이화학적 품질 특성

We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop the jelly with improved functionality. As the Platycodon grandiflorums concentrate content increased, the moisture content and pH tended to decrease, and soluble solids tended to increase, but no significant variation existed. The L value decreased as the concentration of Platycodon grandiflorums content increased. Conversely, the a and b values tended to increase. Texture profile of the jelly revealed, the strength and hardness increased, but the elasticity and cohesiveness decreased as the content of the Platycodon grandiflorums concentrate increased. The melting rate was lowest in the control jelly, and there was no significant difference in the melting rates between the jelly supplemented with different concentrate levels. The melting temperature was the highest in PG10, and the gelling temperature did not vary significantly among the different added Platycodon grandiflorums concentrate levels. The crude saponin content increased as the concentrate content increased. The ABTS and the DPPH radical scavenging ability both tended to increase as the content increased. Therefore, the jelly preparation improved in functionality by adding Platycodon grandiflorums concentrate, with providing improved textural characteristics and high antioxidant properties.

증숙처리에 따른 도라지의 품질 특성

This study aimed to determine the quality characteristics of Platycodon grandiflorum depending on the steaming method. Platycodon grandiflorum was steamed at 95°C for 3 h, and autoclave steamed for up to three times (AS1-3) at 121°C for 15 min. The L* and b* color values were ​​tended to decrease between AS1 and AS3, whreas the a* value tended to increase. The browning index increased with steaming, and tended to increase rapidly after AS2. The total sugar and reducing sugar contents were significantly higher after AS3. Crude saponin contents were in the order of AS3 > AS2 > Steaming > AS1 > Control, and were higher than that of the control in all steamed groups. Platycodin complex content was the highest in the control, and was judged to be decomposed by pressure and steaming treatment. Total polyphenol and flavonoid contents were significantly higher after pressurized steaming than in the others and tended to increase with repeated steaming. Pressurized steaming increased the ability to scavenge DPPH and ABTS radicals and significantly increased after AS2. Therefore, pressurized steaming can shorten the process time and improve the antioxidant effects of Platycodon grandiflorum.

Growth characteristics and saponin content of mountain-cultivated ginseng (Panax ginseng C. A. Meyer) according to seed-sowing method suitable for cultivation under forest

Mountain-cultivated ginseng (MCG) is a very important health functional material in Korea and the USA. In this study, the growth and saponin of MCG change according to the sowing method were investigated. Six methods of sowing according to the natural cultivation method that grows in the Sancheong mountain ginseng farm were investigated. Germination rate and budding rate were different according to the sowing method. The growth characteristics of the MCG were also different in the sowing method. Among the six sowing methods, the length of leaves was the widest in BFS. The width of the leaves was wide in DFS and DS. The weight of the shoot was the heaviest in BFS, and the DF was the lightest. Root diameter was highest in BFS and DFS covering both fallen leaves and soil. Total fresh weight was the highest at 4.03 g in BFS, followed by DFS. The S/R ratio of DF was lower than that of the other methods. This suggests that the S/R ratio is lowered because the growth of the ground part is worse. The treatment group with the highest crude saponin content was BF and the lowest treatment group was BS. Shoot and root growth tended to increase with growing period, saponin content increased slightly within 1–3 years, but decreased slightly after that. In particular, the ratio of PD/PT, which has a great influence on the efficacy of ginseng, was also different according to the sowing method. The seed sowing method identified in this study will greatly contribute to the improvement of the survival rate decrease over the cultivation period, and it will also contribute to the production of high-quality MCG.

Foam properties, detergent abilities and long-term preservative efficacy of the saponins from Sapindus mukorossi

Pericarp of Sapindus mukorossi Gaertn has been used as a natural detergent and its extract is commercially utilized as a foam-stabilizing and emulsifying agent. The goal of this study is to investigate the foam properties, detergent ability and long-term preservative efficacy of the saponins from the pericarp of S. mukorossi Gaertn. The crude saponin content in the pericarp of S. mukorossi Gaertn was 14.2% and the total saponins content in the crude saponins extract was 85% (w/w). The foaming power of the 0.5% crude saponins extract solution from 5. mukorossi Gaertn is 65% of 0.5% SLS solution and similar to that of 0.5% Tween 80 solution. The R5 value of 91.7% represented good foam stability of the crude saponins extracted from the pericarp of the plant. With the reduction of water surface tension from 72 mN/m to 51.7 mN/m, the 0.5% crude saponins extract solution has wetting ability. The sebum-removed experiment indicated that the crude saponins extract has moderate detergency. The results of the long-term preservative efficacy test revealed that the 0.5% crude saponins extract from the pericarp of S. mukorossi Gaertn is an effective preservative against Staphylococcus aureus ATCC 6538, but inefficacious against Escherichia coli ATCC 8739 and Aspergillus niger ATCC 16404.

Biofunctional properties of wild cultivated and cultivated Ginseng (Panax ginseng Meyer) extracts obtained using subcritical water extraction

ABSTRACT This study aims to compare the biofunctional properties of wild cultivated ginseng and cultivated ginseng extracts obtained by subcritical water extraction. The compounds that contribute to the biofunctional properties of ginseng extracts were analyzed by different conditions (100°C/40 bar–240°C/90 bar). When the temperature was increased, ginsneg extracts showed high phenolic concentrations (200°C/70 bar–220°C/80 bar), increased antioxidant activity, and the highest protein content after reaching 180°C. Moreover, the total sugar and crude saponin content were highest at 160°C. No significant difference was observed between the two samples, as both generally showed increased values at a temperature range of 180°C–200°C.

Enhancement of Minor Ginsenosides Contents and Antioxidant Capacity of American and Canadian Ginsengs (Panax quinquefolius) by Puffing.

The effects of puffing on ginsenosides content and antioxidant activities of American and Canadian ginsengs, Panax quinquefolius, were investigated. American and Canadian ginsengs puffed at different pressures were extracted using 70% ethanol. Puffing formed a porous structure, inducing the efficient elution of internal compounds that resulted in significant increases in extraction yields and crude saponin content. The content of minor ginsenosides (Rg2, Rg3, compound K) increased with increasing puffing pressure, whereas that of major ginsenosides (Rg1, Re, Rf, Rb1, Rc, Rd) decreased, possibly due to their deglycosylation and pyrolysis. Furthermore, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, total phenolic content, total flavonoid content, amount of Maillard reaction products, and acidic polysaccharides content increased with increasing puffing pressure, but 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity did not. There was no substantial difference in the results between puffed American and Canadian ginsengs. Consequently, these results suggest that puffing can be a promising novel technology for processing P. quinquefolius to achieve higher levels of minor ginsenosides and obtain value-added products.

Effects of pulsed electric field (PEF) treatment on physicochemical properties of Panax ginseng

Abstract Effects of pulsed electric field (PEF) technology on physicochemical properties of raw Panax ginseng roots were investigated in this study. PEF treatment was conducted with different electric field strength (0.5, 1.5, and 2.5 kV/cm) and pulse width of 25 μs. Ginseng cell and vacuole membranes were significantly affected by PEF treatment at field strengths >1.5 kV/cm. Changes in membrane systems due to PEF treatment were verified by increased ion leaching and increased cell membrane disintegration (conductivity disintegration index Z value). Observation by electron microscopy revealed vacuole destruction and plasma membrane separation following PEF treatment. Texture profile analysis showed a significant decrease in hardness (by 44%) and chewiness (by 45%) at 2.5 kV/cm. PEF treatment had little effect on proximate composition and crude saponin content of ginseng roots. However, total phenolic content (by 11%) and antioxidant activity (by 21.4% for DPPH and 3.64% for ABTS) were significantly increased. Industrial relevance Raw ginseng is normally steamed and dried to make white ginseng and red ginseng. However, using these methods is time consuming and requires much energy. Pulsed electric field (PEF) can induce the changes in physicochemical properties of ginseng with less energy for a short period of time. By using this technology, we can obtain ginseng products with high cell permeability and high antioxidant ability by tailoring the microstructure. This potentially increases the extraction of bioactive compounds in ginseng and significantly enhances the mass transfer during subsequent processing, thereby improving the efficiency of the whole process. These results could be used as basic study for the production of high-quality ginseng products using non-thermal technologies.

저온숙성 과정 중 새싹인삼의 이화학적 특성변화

To investigate the phytochemical componetns and physiological activity of Panax ginseng sprout (PGS) during low-temperature aging, sprouts were aged at 40 and 60℃ for 0.5, 1, 2, 3, and 4 days. The crude saponin content in PGS aged at 60℃ was found to be higher at an early aging time. However, with aging, the content at 40℃, increased rapidly, and become significantly higher in the PGS aged at 60℃. The total content of phenolic compounds gradually increased with aging, with the highest content being 341.3 gallic acid equivalent (GAE) mg/100 g on day 4 at 40℃ and 431.5 GAE mg/100 g on day 3 at 60℃. Among the ginsenosides, the Re, Rb1, and Rg1 contents were higher and the total content was higher at the early aging time in sprouts aged at 60℃, however, there were no significant differences in the contents on day 4. The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities increased with aging of PGS. The ABTS activities in PGS aged at 40℃ and 60℃ were highest on day 3 and 2, respectively. Thus, the ginsenoside content and physiological activity of the PGS increased throughout the aging process. The optimal aging temperature and time were 3 days at 40℃ and 2 days at 60℃.

Improvement of palmitate-induced insulin resistance in C2C12 skeletal muscle cells using Platycodon grandiflorum seed extracts

Platycodon grandiflorum seeds (PGSE) and P. grandiflorum root extracts (PGRE) were prepared and their effect on glucose uptake were evaluated in C2C12 myotubes. PGSE had significantly higher total phenolic and flavonoid contents than PGRE (P < 0.05), whereas crude saponin contents did not differ significantly between extracts. IC50 values of PGSE and PGRE for α-glucosidase were 0.269 and 1.47 mg/mL, respectively. PGSE treatments led to greater glucose uptake-promoting effects than PGRE treatments in normal and palmitate-treated C2C12 myotubes and luteolin was identified as an active PGSE compound. The insulin signaling molecules and insulin-independent AMP kinase were significantly activated by PGSE treatments and GLUT4 translocation on the plasma membrane was increased by 1.7 fold in palmitate-treated C2C12 myotubes. Based on the α-glucosidase inhibitory activity and glucose uptake promoting effects of PGSE in insulin-resistant muscle cells, these extract have a great potential to be developed as an anti-diabetic agent.

덖음 시간을 달리한 건조 맥문동 열수추출물의 이화학적 특성 및 항산화 활성

This study was performed in order to determine the effect of roasting (160℃ for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzo-thiazoline)-6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.

Green Tea Root Is a Potential Natural Surfactant and Is Protective against the Detrimental Stimulant PM2.5 in Human Normal Epidermal Keratinocytes

Green tea (Camellia sinensis L.) has been widely explored for its medicinal applications. However, most of the studies had targeted the green tea leaf, while other parts remained unexplored. In this study, protective effect of green tea root extract on Normal Human Epidermal Keratinocytes (NHEKs) against the damage induced by an external stimulant (PM2.5) was confirmed. Thirty-year-old green tea root samples were collected from Amorepacific’s Dolsongi tea field and green tea root extract was prepared with 70% ethanol. Total crude saponin content in green tea root extract was 54%, which is much higher than that in ginseng extract. Our results suggest that green tea root extract can be used as a natural surfactant in cosmetics. For evaluating its protective effect against the damage induced by PM2.5, IL-36G was used as a biomarker. IL-36G mRNA expression level increased remarkable upon PM2.5 treatment in NHEKs. Moreover, IL-36G was recently reported to be expressed in psoriasis lesions. Results showed significant decrease of IL-36G expression by treatment of green tea root extract. In conclusion, thirty-year-old green tea root extract can be used as a natural surfactant with a high saponin content and may have protective effect against the damage induced by PM2.5.

The utilization of microbes as a fermentation agent to reduce saponin in Trembesi leaves (Sammanea saman)

This objective of this research was to observe the utilization of microbes as a fermentation agent of trembesi leaves that can increase the quality of trembesi leaves as ruminants feed. Before fermentation, trembesi leaves were divided into three treatments. They were control = non-agentic in fermentation, D-An = the addition of Aspergillus niger as fermentation agent, and D-Lp = the addition of Lactobacillus plantarum as fermentation agent. Each treatment experienced five repetitions. The experimental design used a randomized direct pattern group design. The analysis included proximate analysis consisting of water content, crude protein content, crude fiber content, lipid content, mineral content (ash) and saponin content after fermentation. It could be concluded that the utilization of Aspergillus niger and Lactobacillus plantarum in fermentation could decrease saponin content and could increase the nutrient content of trembesi leaves by increasing crude protein content otherwise by decreasing crude fiber content of trembesi leaves.

기호성 개선 인삼농축액 제조를 위한 추출 조건 설정

This study was designed to develop a manufacturing process for ginseng concentrate with reduced unpleasant aroma and bitter taste. Two types of ginseng, white and red, were extracted under six different conditions (the 1st to the 6th step) of temperature (65~95℃) and ethanol concentration (0~70%). Six extracts of each ginseng were evaluated by a sensory test, and assayed for crude saponin, ginsenosides, and acidic polysaccharides. The content of crude saponin in the extracts decreased with extraction time. There was no significant difference in the crude saponin content between white and red ginseng extracts. The yield of red ginseng extract was higher (45%) than that of white ginseng. No significant difference was observed in the acidic polysaccharide content between red and white ginseng extracts. Rg3, a specific ginsenoside in red ginseng, was detected in the 1st to 6th extracts of red ginseng. Bitterness, astringency, and sourness of ginseng extracts decreased as the extraction steps proceeded. The composite of the 1st, 2nd, and 6th step extracts decreased bitterness and astringency, and the highest overall acceptance. Compared with commercial beverages, the composition of the three extracts is the desirable method to decrease the bitter and astringent tastes, and the overall unpleasant flavor of ginseng.

도라지 쓴맛 개선을 위한 공정개발 연구

This study was conducted to evaluate the improvement effects of bitter taste of doraji (Platycodon grandiflorum) with different freezing temperature conditions (-5°C, -10°C, -20°C, and -70°C). After freezing for 4h, frozen doraji was thawed and dehydrated. Doraji frozen at -20°C showed higher contents of crude fat, crude protein, crude ash, crude fiber, and nitrogen free extract. Moisture, crude saponin, and total polyphenol contents of doraji frozen at -5°C were higher than in other samples. Weight loss of doraji was significantly different as freezing temperature decreased and the process repeated. Doraji frozen at -5°C showed higher contents of saponin and phenol than the control. Hardness of doraji increased as freezing temperature decreased. According to the preference test, Doraji frozen at -5°C showed higher preference and less bitter taste intensity than other samples. These results mean that doraji frozen at -5°C with less bitter taste could be utilized widely as a food material.

Effects of moisture content and puffing pressure on extraction yield and antioxidant activity of puffed 21-year-old Platycodon grandiflorum roots

Effects of moisture content and puffing pressure on the extraction yield, crude saponin content, antioxidant activity, and platycoside content of puffed 21-year-old doraji were investigated. Sliced doraji was dried to 4.0, 6.0, and 8.0 g of water/100 g of sample, then puffed at pressures of 686, 784, 882, and 980 kPa. The extraction yield, crude saponin, and antioxidant activity of puffed doraji, compared with non-puffed doraji, increased from 35.9 to 52.7 g/100 g of dried doraji, from 34.4 to 70.5 mg/g of dried doraji, and from 34.0 to 138.1 mg of vitamin C equivalent (VCE)/g of dried doraji, respectively. Levels of the major platycosides, platycoside E, platycodin D, and D3 of puffed doraji were reduced as the puffing pressure increased. Puffing can be a favorable unit process resulting in a higher extraction yield, total crude saponin content, and antioxidant activity of doraji.

증건 횟수에 따른 우엉의 이화학적 변화 및 관능적 특성 연구

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming (90℃, 3 h) and drying (60℃, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 ㎎/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 ㎎/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.

삼채부위별 에탄올 추출물의 생리활성탐색

Abstract Biological compounds such as crude saponin and total polyphenol were determined in Allium hookeri roots and leaves. In addition, activities of DPPH radical scavenging activity, hydroxyl radical scavenging activity, α-amylase inhibition activity and nitrite scavenging were detected in concentrates of 70% ethanol extracts of Allium hookeri roots and leaves. The crude saponin content of the roots and leaves were 4.28 mg/g, and 4.17 mg/g, respectively. Total polyphenol and total flavonoid content was higher in leaves than roots. Furthermore the DPPH radical scavenging activity and hydroxyl radical scavenging activities of leaves was higher than roots. For α-glucosidase inhibitory activity, 70% ethanol extracts of Allium hookeri roots and leaves showed 60% activity inhibition at a 10 mg/mL concentration. Nitrite scavenging abilities under acidic conditions were most effective for Allium hookeri leaves extracts. These results suggested that Allium hookeri leaves might be used as the components of health functional food.Key words: crude saponin, total polyphenol, radical scavenging activity, α-amylase inhibition activity, nitrite scavenging activity

생강(Zingiber officinale Roscoe) 부위별 이화학적 특성 및 항산화 활성

생강을 기능성 소재로 이용하기 위하여 생강 부위별 각종 영양성분 분석 및 용매 추출을 달리하여 항산화능 비교 분석, 유효성분으로 gingerol류, shogaol류 및 catechin류를 분석하였다. 일반성분은 생강 잎, 줄기, 뿌리 모두 탄수화물과 회분이 주된 구성성분이었으며, 생강 뿌리에 비해 잎, 줄기에서 조섬유의 함량이 4∼5배 유의적으로 높은 값을 보였다(P<0.05). 그리고 환원당 함량은 뿌리에 비해 줄기에서 약 3배 정도 높았다. 조사포닌 함량은 줄기< 뿌리< 잎 순으로 함량이 높았으며, 특히 뿌리보다 잎에서 1.7배 높았다(P<0.05). 무기질 조성 및 함량은 생강 부위에 따라 큰 차이를 나타내었다. 줄기의 Sr, Ca, K 함량은 뿌리보다 4배 이상 높은 값을 보였으며, 잎의 Ca 함량은 뿌리보다 5배 유의적으로 높은 값을 보였다(P<0.05). Gingerols, shogaols 및 capsaicin 함량은 생강 뿌리에서 7종 성분 모두 확인되었으며, 잎과 줄기에서도 6-gingerol, 10-gingerol, 8-shogaol을 확인할 수 있었다. 특히 8-shoaol은 뿌리보다 잎에서 5배 높은 함량을 나타내었다. 지방산 함량 및 조성분석에서는 지방산 중 capric acid는 생강 뿌리에서만 검출되었으며, arachidic acid는 잎, 뿌리에서만 검출되었다. 잎은 줄기, 뿌리에 비해 linoleic acid, linolenic acid의 필수지방산 함량이 높았고, 뿌리보다 약 5배 높은 함량을 보였다. 총 페놀함량 측정 결과, 메탄올 추출물은 뿌리< 잎< 줄기 순으로 함량이 높았으며, 분획에서 잎은 물층에서 43.9 g/kg, 줄기는 에틸아세테이트에서 65.5 g/kg, 뿌리는 헥산에서 187.2 g/kg으로 높은 함량을 나타내었다. 그리고 총 플라보노이드 함량은 잎, 줄기의 모든 분획물은 뿌리의 분획물 함량과 비슷하거나 높은 함량을 보였다. Catechin류 함량은 메탄올 추출물에서 뿌리< 잎< 줄기 순으로 높았으며, 특히 줄기는 뿌리에 비해 약 30배 높은 함량을 보였다. 항산화 활성은 생강의 잎, 줄기에서도 높은 폴리페놀 함량을 보인 분획물에서 높은 항산화 활성을 보였다. 이 결과로 보아 생강은 뿌리 단독보다는 뿌리와 잎, 줄기를 모두 활용하는 것이 바람직하나 잎의 경우 식용으로 인정되어 있지 않아 이를 활용하기 위한 허가 추진 및 제도 개선이 필요하다.