Red Ginseng Powder Research Articles

인삼분말을 첨가한 영양바의 품질특성

This study was planed to develop a functional nutritional bar product tailored to the recent trend toward consumer health and convenience. We analyzed the sensory characteristics and consumer preferences of nutritional bars containing ginseng, and studied the quality characteristics of the final product. There were thre types of nutrition bars containing ginseng: RGA(aded by 10% of red ginseng powder), RGB(5% of red ginseng powder), and WG(5% of ginseng and soybean powder). Quality characteristics include color, pH and swetnes. Sensory tests were conducted on 23 people who had experience in consuming nutrition bars. Apearance, flavor, swetnes, sournes, biternes, texture (chewablity and strength), and overal taste were measured using 15 interval scale. RGB showed excelent palatability in the sensory test as a result while it showed lightnes (L) 35.7, rednes (a) 12.25, and yelownes (b) 15.58 in surface chromaticity with 56.2, 5.69 and 6.48 for crumbs. The pH and sugar content of RGB was 6.01 and 4.21, respectively. In conclusion, ginseng nutrient bar would be highly prefered if it has nutritious and delicious loking dark brown color, not to swet taste, crispy texture, nuts other than peanuts inside and some red ginseng scent. Further evaluation is neded for sensory characteristics of ginseng nutrient bar.

홍삼 분말을 첨가한 스트링 치즈의 품질 특성

According to health functional food law in Korea, red ginseng is classified as a health functional ingredient. In order to establish the optimal manufacturing condition of red ginseng string cheese, red ginseng powder was added to string cheese in different manufacturing processes which are raw milk before pasteurization (T1), curd before stretching (T2), and hot water for stretching curd (T3), respectively. After 2 weeks of storage period, the hardness of control cheese was lowest and decreased, as compared to 0 week, while the hardness of all string cheese with red ginseng powder was maintained (p<0.05). Total amount of ginsenoside Rb1, Rg1, and Rg3 was 34.41 mg/kg in T1, 55.99 mg/kg in T2, and 59.47 mg/kg in T3, respectively. All the red ginseng string cheese in this study might be labeled as functional foods which can provide legal requirement of more than 3 mg for boosting immunity and fatigue improvement. Because the sensory score of T2 was highest in texture, taste, and overall preference during storage period, it is recommended to add red ginseng powder before stretching curd for making red ginseng-added string cheese.

Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

The effect of the types of starch matrix and post-processing conditions on the physical properties of three-dimensional (3D) printed functional snacks were studied. Three types of starch (waxy corn, tapioca and potato) solutions were used at three concentration (7, 10 and 13%) by dissolving in deionized water, while red ginseng powder was fixed at 20% w/w. The use of different types of starch greatly influenced the rheological properties and printability. The highest shear modulus (range of 4.23–9.46 kPa) was measured using high amylose potato starch (PS). The best dimensional stability and printing resolution were obtained with 10% PS. The mechanical properties of the final products after freeze-drying as a post-processing technique were independent of the rheological properties and printability of the red ginseng paste. The hardness of the ginseng snacks showed a relative hardness between pastries (hardness of 20.1 N) and dark chocolate (hardness of 546 N). The results suggested that lyophilization-based post-processing may be a promising tool for modification of the food texture with 3D printing.

Immunoenhancing Effects of Korean Red Ginseng Powder in BALB/c Mice Treated with Cyclophosphamide

Immunoenhancing Effects of Korean Red Ginseng Powder in BALB/c Mice Treated with Cyclophosphamide

Treatment of melasma: a review of less commonly used antioxidants.

Melasma, a common cause for seeking dermatologic care, is a chronic condition of skin hyperpigmentation. With a poorly understood pathogenesis, and no universal cure, melasma is a challenge for many dermatologists. For decades, there has been investigation into the role of oxidative stress in melasma. In this literature review, we introduce the role of oxidative stress in melasma and discuss the function of various topical and oral antioxidant therapies for patients suffering from melasma. Numerous studies have shown efficacy of various antioxidant therapies for treatment of hyperpigmentation, and in this review, we focus primarily on those with less widespread use. Vitamin E, niacinamide, polypodium leucotomos, pycnogenol, grape seed extract, amino fruit acids, phytic acid, zinc, silymarin, Korean red ginseng powder, plant extracts, and parsley all have well-demonstrated evidence of antioxidant properties, and these substances have been studied in the context of skin hyperpigmentation. Although there is conflicting evidence of their therapeutic efficacy, the use of these naturally occurring substances is promising for patients and medical providers seeking alternative therapeutic options.

Determination of 13 ginsenosides in diverse ginseng product by LC‐MS/MS

Ginseng (Panax ginseng Meyer) has been used as traditional herbal drug in Asian countries. Ginsenosides, the ginseng saponins, are major components, have pharmacological and biological efficacy, including anti‐inflammatory, anti‐diabetic and anti‐tumor effects. To control the quality of the components in diverse ginseng products, we developed a new quantitative method using LC‐MS/MS for 13 ginsenosides: Rb1, Rb2, Rc, Rd, Re, Rf, 20(S)‐Rh1, 20(S)‐Rh2, Rg1, 20(S)‐Rg3, F1, F2, and compound K. The method was successfully validated and applied in four representative ginseng products. This quantification method was applied to several processed ginseng products including fresh ginseng powder (FGP), white ginseng powder (WGP), red ginseng powder (WGP), and red ginseng concentrates (RGC). The amounts of the 13 ginsenosides in the various type of ginseng samples could be analyzed simultaneously. This method was expected to be suitable for quality control of ginseng productsThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder.

Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at 14°C for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. ABTS+ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the L* value decreased, while the a* and b* values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.

열처리 방법에 따른 가공 인삼 열수추출물의 이화학적 품질 특성

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.

KOUJIN POWDER (RED GINSENG POWDER) WITH NINJIN-YOUEITO FOR FATIGUE DUE TO TARGETED THERAPY FOR ADVANCED RENAL CELL CARCINOMA: A RETROSPECTIVE COHORT STUDY

(Purpose) Targeted therapy has been standard therapeutic approach for advanced renal cell carcinoma (RCC). General fatigue is frequently observed in patients who receive targeted therapies for advanced RCC. General fatigue makes it difficult to continue a standard schedule of treatment in many cases. In this preliminary report, we explored the effect of Koujin powder (red ginseng powder) with Ninjin-youeito for general fatigue induced by targeted therapies for advanced RCC. (Material and method) The patients who complained of general fatigue during the treatment of Tyrosine Kinase Inhibitors (TKIs) as targeted therapies for advanced RCC were included in this retrospective analysis. Thirty patients with advanced RCC were enrolled from January 2016 to December 2016 at Chiba University Hospital. Twelve patients were given 3 g of Koujin powder with 9 g of Ninjin-youeito orally for two to four weeks (ginseng combination group). Eighteen patients who were not orally administered were compared as a control group (ginseng non-combination group). General fatigue was assessed with the Cancer Fatigue Scale (CFS), which divides quality of fatigue into three subgroups by using a "physical subscale", an "affective subscale", and a "cognitive subscale". We compared CFS scores at baseline and 2-8 weeks after administration. (Results) There was no statistical difference in the clinical variables between the two groups. The total CFS score was significantly decreased after treatment in the ginseng combination group (average score, 21.8 points at baseline vs 18.5 points after treatment; p=0.041). On subgroup analyses, the physical subscale score was significantly reduced after treatment in the ginseng combination group (average score, 9.7 points at baseline vs 7 points after treatment; p=0.0042). In the ginseng non-combination group, the total CFS score was significantly increased during the course (average score, 16.2 points at baseline vs 20.6 points during the course; p=0.047). On subgroup analyses, the physical subscale score was significantly increased during the course (average score, 4.4 points at baseline vs 7.3 points during the course; p=0.0042). (Conclusions) Koujin powder with Ninjin-youeito can be a therapeutic approach for general fatigue induced by targeted therapies. The precise management for general fatigue can keep patients on therapy, consequently provides a survival benefit.

Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size

Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size

Oral administration of red ginseng powder fermented with probiotic alleviates the severity of dextran-sulfate sodium-induced colitis in a mouse model

Red ginseng is a well-known alternative medicine with anti-inflammatory activity. It exerts pharmacological effects through the transformation of saponin into metabolites by intestinal microbiota. Given that intestinal microflora vary among individuals, the pharmacological effects of red ginseng likely vary among individuals. In order to produce homogeneously effective red ginseng, we prepared probiotic-fermented red ginseng and evaluated its activity using a dextran sulfate sodium (DSS)-induced colitis model in mice. Initial analysis of intestinal damage indicated that the administration of probiotic-fermented red ginseng significantly decreased the severity of colitis, compared with the control and the activity was higher than that induced by oral administration of ginseng powder or probiotics only. Subsequent analysis of the levels of serum IL-6 and TNF-α, inflammatory biomarkers that are increased at the initiation stage of colitis, were significantly decreased in probiotic-fermented red ginseng-treated groups in comparison to the control group. The levels of inflammatory cytokines and mRNAs for inflammatory factors in colorectal tissues were also significantly decreased in probiotic-fermented red ginseng-treated groups. Collectively, oral administration of probiotic-fermented red ginseng reduced the severity of colitis in a mouse model, suggesting that it can be used as a uniformly effective red ginseng product.

WITHDRAWN: Cold-water extract of Korean Red Ginseng exhibits potent inhibitory effects against cholesteryl ester transfer protein activity and fructose-mediated glycation along with lipid-lowering activity in hyperlipidemic zebrafish

Abstract Background Red ginseng (RG) is widely used to treat complications of diabetes and atherosclerosis because of its antioxidative and anti-inflammatory activities. Methods In order to investigate the antiatherosclerotic and antisenescence activities of water extracts of RG powder, the lyophilized extract was treated to human macrophage, dermal cells, and brain glioma cells, and supplemented to hyperlipidemic zebrafish. Results Aqueous extracts of RG showed potent inhibitory activity against fructose-mediated glycation and protective effect against low-density lipoprotein (LDL) oxidation. RG extracts also showed potent antiatherogenic activities, demonstrated inhibitory activity against cholesteryl ester transfer protein (CETP), and inhibited cellular uptake of oxidized LDL into macrophages. As in vivo test, zebrafish consumed a high cholesterol diet (HCD) [final, 4% in diet (wt/wt)] with or without RG [final, 10% or 20% (wt/wt)]. The 10% and 20% RG groups showed reductions of 5% and 3%, respectively, in weight and height compared to the HCD group. Plasma total cholesterol level was significantly reduced in both the 10% and 20% RG groups, and glutamic–pyruvic transaminase activity was reduced in the 20% RG group compared to the HCD group. Finally, plasma from zebrafish that consumed 20% RG showed the lowest plasma CETP activity with the least hepatic inflammation and fatty liver change. Conclusion Aqueous extracts of RG suppressed the incidence of atherosclerosis via strong antioxidant potential, prevention of apolipoprotein A-I glycation, uptake of oxLDL, and inhibition of CETP activity. Consumption of RG in hyperlipidemic zebrafish model exhibited potent lipid-lowering and atheroprotective activities with the least fatty liver change.

Red ginseng powder fermented with probiotics exerts antidiabetic effects in the streptozotocin-induced mouse diabetes model

Context: Red ginseng (heat-processed Panax ginseng) is a well-known alternative medicine with pharmacological antidiabetic activity. It exerts pharmacological effects through the transformation of saponin into metabolites by the intestinal microbiota. Given that intestinal conditions and intestinal microflora vary among individuals, the pharmacological effects of orally administered red ginseng likely may vary among individuals.Objective: To overcome this variation and produce homogeneously effective red ginseng, we evaluated the antidiabetic effects of probiotic-fermented red ginseng in a mouse model.Materials and methods: The antidiabetic efficacy of orally administered probiotic-fermented red ginseng was assessed in ICR mice after induction of diabetes using streptozotocin (170 mg/kg body weight). Samples were given orally for 8 weeks, and indicators involved in diabetic disorders such as body weight change, water intake, blood glucose, glucose tolerance and various biochemical parameters were determined.Results: Oral administration of probiotic-fermented red ginseng significantly decreased the level of blood glucose of about 62.5% in the fasting state and induced a significant increase in glucose tolerance of about 10.2% compared to the control diabetic mice. Additionally, various indicators of diabetes and biochemical data (e.g., blood glycosylated haemoglobin level, serum concentrations of insulin, and α-amylase activity) showed a significant improvement in the diabetic conditions of the mice treated with probiotic-fermented red ginseng in comparison with those of control diabetic mice.Discussion and conclusion: Our results demonstrate the antidiabetic effects of probiotic-fermented red ginseng in the streptozotocin-induced mouse diabetes model and suggest that probiotic-fermented red ginseng may be a uniformly effective red ginseng product.

Growth Performance and Fatty Acid Profiles of Broilers Given Diets Supplemented with Fermented Red Ginseng Marc Powder Combined with Red Koji

ABSTRACT In this study, 240 one-d-old Arbor Acres broiler chicks (160 males and 80 females) were randomly allocated in a completely randomized design with four treatments and four replicates. Broilers were fed from hatching to 28 d of age four diets: a basal diet (control), 2% red ginseng marc, 1% fermented red ginseng marc with red koji, and 2% liquid red ginseng. Growth performance and fatty acid profiles in broiler were evaluated. Supplementing diets with different types of red ginseng did have significant effects (p 0.05) were found for final body weight, feed intake, and feed conversion. In addition, supplementing broiler diets with different types of red ginseng did not significantly influence (p>0.05) fatty acid profiles in either breast or thigh meats. We concluded that growth performance (weight gain and mortality) was most enhanced in diets supplemented with 1% fermented red ginseng powder combined with red koji.

Effects of Complementary Combination Therapy of Korean Red Ginseng and Antiviral Agents in Chronic Hepatitis B.

Chronic hepatitis B management is commonly targeted at reducing viral replication. However, the currently available antiviral therapies are associated with some problems, including resistance and numerous adverse effects. Ginseng has been reported to be effective for treating viral infections such as influenza and human immunodeficiency virus. However, there are currently few studies on the effects of ginseng in chronic hepatitis B. Thus, this study investigated the effects of ginseng together with antiviral agents in chronic hepatitis B. This was a prospective, single-blinded, randomized controlled trial, and single-center study. Thirty-eight patients were enrolled. The control group (n = 19) was administered antiviral agents alone. The experimental group (n = 19) was administered antiviral agents along with Korean Red Ginseng powder capsules (each dose is 1 gram (two capsules), a one-day dose is 3 grams). The baseline characteristics did not differ between the two groups. Differences in several non-invasive fibrosis serologic markers (type IV collagen, hyaluronic acid, transforming growth factor-β) and in the hepatitis B virus DNA levels were compared between the groups. The non-invasive fibrosis serologic markers were further decreased in the experimental group, with significant differences after treatment observed for hyaluronic acid (p = 0.032) and transforming growth factor-β (p = 0.008), but not for type IV collagen (p = 0.174). This study suggests the possibility of Korean Red Ginseng as a complementary therapy for chronic hepatitis B.

&lt;b&gt;Effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage

We assessed the effects of supplementing broiler diets with a combination of fermented red ginseng marc powder and red-koji on thigh meat quality of broiler chick during storage. Broilers (n = 120) were randomly assigned to one of two groups: control or treatment with 1% fermented red ginseng marc combined with red-koji. There were four replicates per group, each comprising 15 birds (10 male and 5 female). Neither the dietary supplementation group nor the number of storage days had a significant (p > 0.05) effect on meat pH. However, TBARS, a measure of lipid oxidation, was significantly affected (p 0.05) on the lightness (L*) of meat in group after 1 and 7 day of storage (included T1 group), or redness (a*) of meat in group at 1 through 7 days of storage, whereas the yellowness (b*) of meat in both groups increased significantly (p < 0.05) with an increase in storage duration. Our results suggest that supplementing broiler diets with fermented red ginseng marc combined red-koji powder does not affect meat color, even after storage. We conclude that dietary supplementation with 1% fermented red ginseng powder combined with red-koji can reduce lipid oxidation in broiler thigh meat after 7 days of storage.

Quality Characteristics of White pan bread with Led Ginseng powder

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

Breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

The breast meat quality of broilers fed four different types of red ginseng marc (DTRG) during storage was investigated in this study. The experiment had a completely randomized design with four groups and four replicates; 240 Arbor Acres broiler chicks (160 male and 80 female) were used. The groups consisted of the control, 2% red ginseng marc, 1% fermented red ginseng marc with red-koji, and 2% liquid red ginseng. No remarkable effects on pH values of breast meat were observed in groups fed DTRG during storage (but not the group fed 1% fermented red ginseng combined with red-koji). Both groups and storage had a significant effect (p< 0.05) on L*, a*, and b* values (but not L* values at 7 days, a* values at 1 day, and b* values at 7 days or L* values in T3 groups and a* values in T1 groups over storage). DPPH radical-scavenging activity showed significant differences (p< 0.05) between groups and storage days. In conclusion, diets supplemented with 1% fermented red ginseng powder combined with red-koji is helpful in improving DPPH radical-scavenging activity (antioxidant effect) in broiler breast meat, possibly because of the saponins present in red ginseng marc.

A single-center, randomized, double-blind, placebo-controlled study on the efficacy and safety of “enzyme-treated red ginseng powder complex (BG11001)” for antiwrinkle and proelasticity in individuals with healthy skin

BackgroundDuring the aging process, skin shows visible changes, characterized by a loss of elasticity and the appearance of wrinkles due to reduced collagen production and decreased elasticity of elastin fibers. Panax ginseng Meyer has been used as a traditional medicine for various diseases due to its wide range of biological activities including skin protective effects. Ginsenosides are the main components responsible for the biological activities of ginseng. However, the protective activities of an enzymatic preparation of red ginseng against human skin aging have not been investigated. MethodsThe efficacy of an enzyme-treated powder complex of red ginseng (BG11001) in preventing human skin aging was evaluated by oral administration to 78 randomized individuals. All patients were requested to take three daily capsules containing either 750 mg of BG11001 or a placebo vehicle for 24 wk; at the end of the testing period, skin roughness, elasticity, and skin water content were measured. ResultsBG11001 significantly reduced the average roughness of eye wrinkles and the Global Photo Damage Score compared with the placebo, although there were no significant differences in arithmetic roughness average between the groups. In addition, gross elasticity and net elasticity values increased, and transepidermal water loss level decreased, indicating improved skin elasticity and moisture content. ConclusionIn conclusion, enzyme-treated red ginseng extract significantly improved eye wrinkle roughness, skin elasticity, and moisture content. Moreover, enzyme-treated red ginseng extract would be useful substance as a bio-health skin care product.

Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder

Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder