Red Ginseng Products Research Articles

Aqueous preparation of arginyl-fructosyl-glucose (a maltose-arginine AC) and determination of Amadori compounds (ACs) in red ginseng by ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)

Amadori compounds (ACs) are key Maillard intermediates in various foods after thermal processing, and are also important non-saponin components in red ginseng. Currently, due to the difficulty in obtaining AC standards, the determination of multiple ACs is limited and far from optimal. In this study, an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed and validated. A green synthetic method was developed for arginyl-fructosyl-glucose (AFG), the major AC in red ginseng with potential health benefits. The UPLC-MS/MS method was then applied in identification and quantification of ACs in red ginseng samples, which showed for the first time that 12 other ACs also exist in red ginseng in addition to AFG and arginyl-fructose (total 98.88 % of all ACs). Contents of AFG and arginyl-fructose in whole red ginseng were 36.23 and 10.80 mg/g dry weight, respectively. Raw ginseng can be steamed and then dried whole to obtain whole red ginseng, or sliced before drying to obtain sliced red ginseng. Slicing before drying was found to reduce ACs content. Results of the present study will help to reveal the biological functions of red ginseng and related products associated with ACs and promote the standardization of red ginseng manufacture.

Saponins of ginseng products: a review of their transformation in processing.

The primary processed product of Panax ginseng C.A. Meyer (P. ginseng) is red ginseng. As technology advances, new products of red ginseng have arisen. Red ginseng products, e.g., traditional red ginseng, sun ginseng, black ginseng, fermented red ginseng, and puffed red ginseng, are commonly used in herbal medicine. Ginsenosides are the major secondary metabolites of P. ginseng. The constituents of P. ginseng are significantly changed during processing, and several pharmacological activities of red ginseng products are dramatically increased compared to white ginseng. In this paper, we aimed to review the ginsenosides and pharmacological activities of various red ginseng products, the transformation law of ginsenosides in processing, and some clinical trials of red ginseng products. This article will help to highlight the diverse pharmacological properties of red ginseng products and aid in the future development of red ginseng industrialization.

Dietary supplement use and its related factors among Chinese international and Korean college students in South Korea.

The consumption of dietary supplements has shown an increase among young people in their 20s. We aimed to compare the use of dietary supplements and related factors between Chinese international and Korean college students living in South Korea. We conducted online surveys of 400 Chinese international students and 452 Korean college students from January to February 2021. We analyzed the factors related to the use of dietary supplements by these students using multi-group structural equation modeling and logistic regression analysis. Approximately 65% of the Chinese international students and 93% of the Korean college students consumed dietary supplements at least once in the year preceding the survey. The common types of dietary supplements consumed by both groups of students were vitamin and mineral supplements, Lactobacillus products, and red ginseng products. Structural equation modeling showed that perception of the consumption of dietary supplements by family and friends positively influenced attitude toward dietary supplements. This effect was higher for Korean college students than for Chinese international students (P < 0.01). Attitude toward dietary supplements positively influenced their use, and this effect was higher for Chinese international students than for Korean college students (P < 0.001). Logistic regression analysis showed that the use of dietary supplements by Chinese international students was significantly associated with age, self-reported health status, interest in health, perception of and attitude toward dietary supplements, and length of residence in South Korea. Among Korean college students, it was associated with exercise frequency and attitude toward dietary supplements. This study showed significant differences in the use of dietary supplements and related factors between Chinese international and Korean college students. Therefore, nutrition education programs on dietary supplements need to have differentiated content for each group. Such differences also suggest that the industry should consider the relevant characteristics of college students while developing and marketing dietary supplements.

홍삼 함유 음료의 관능적 특성 비교

This study was conducted to supply ‘other type beverages’ containing red ginseng to general consumers. For this purpose, three types of processed red ginseng products were developed in collaboration with the Chungbuk Ginseng Agricultural Cooperative Federation. As a result of a sensory test conducted on ordinary people aged 20 years or older, PCC products showed the highest preference in terms of color, aroma, taste, viscosity, and overall preference. Among the three products, the number of panels selected as the best was 13 for mixed plant concentrate base C (PCC) products and 12 for mixed plant concentrate base A (PCA) products. Therefore, it would be possible to choose between these two products depending on the company’s strategy in the future. Based on the results of this study, if PCA or PCC products are provided to the public in the form of ‘other beverages’, it is expected to get a positive response from the market.

미생물을 이용한 인삼의 생물전환

Ginseng and red ginseng have been broadly used as functional foods in Korea. Ginsenosides are main functional components in the foods but their availability is not the same for everyone because intestinal environments including gut microbiome of them are different. Some gut bacteria harbor glucosidases which can convert major ginsenosides into minor ginsenosides. From the idea, bioconversion technologies for ginseng and red ginseng have been developed in industrial fields and academia which aimed at developing fermented ginseng or red ginseng products which contain increased minor ginsenosides such as Rg3 and compound K for people who have a difficulty to absorb the major ginsenosides. In this study the research papers on ginsenosides of ginseng and red ginseng and their bioconversion were partially reviewed.

Determination of glyoxal, methylglyoxal, and diacetyl in red ginseng products using dispersive liquid-liquid microextraction coupled with GC-MS.

A simple and rapid dispersive liquid-liquid microextraction method coupled with gas chromatography and mass spectrometry was applied for the determination of glyoxal as quinoxaline, methylglyoxal as 2-methylquinoxaline, and diacetyl as 2,3-dimethylquinoxaline in red ginseng products. The performance of the proposed method was evaluated under optimum extraction conditions (extraction solvent: chloroform 100μL, disperser solvent: methanol 200μL, derivatizing agent concentration: 5g/L, reaction time: 1 h, and no addition of salt). The limit of detection and limit of quantitation were 1.30 and 4.33μg/L for glyoxal, 1.86 and 6.20μg/L for methylglyoxal, and 1.45 and 4.82μg/L for diacetyl. The intra- and interday relative standard deviations were <4.95 and 5.80%, respectively. The relative recoveries were 92.4-103.9% in red ginseng concentrate and 99.4-110.7% in juice samples. Red ginseng concentrates were found to contain 191-4274μg/kg of glyoxal, 1336-4798μg/kg of methylglyoxal, and 0-830μg/kg of diacetyl, whereas for red ginseng juices, the respective concentrations were 72-865, 69-3613, and 6-344μg/L.

Dispersive liquid–liquid microextraction with in situ derivatization coupled with gas chromatography and mass spectrometry for the determination of 4‐methylimidazole in red ginseng products containing caramel colors

A rapid analytical method was developed for the determination of 4-methylimidazole from red ginseng products containing caramel colors by using dispersive liquid-liquid microextraction with in situ derivatization followed by gas chromatography with mass spectrometry. Chloroform and acetonitrile were selected as the extraction and dispersive solvents, and based on the extraction efficiency, their optimum volumes were 200 and 100μL, respectively. The optimum volumes of the derivatizing agent (isobutyl chloroformate) and catalyst (pyridine), pH, and concentration of NaCl in the sample solution were determined to be 25 and 100μL, pH7.6, and 0%w/v, respectively. Validation of the optimized method showed good linearity (R2 >0.999), accuracy (≥89.86%), intra- (≤6.70%) and interday (≤4.17%) repeatability, limit of detection (0.96μg/L), and limit of quantification (5.79μg/L). The validated method was applied to quantify 4-methylimidazole in red ginseng juices and concentrates, 4-methylimidazole was only found in red ginseng juices containing caramel colorant (42.91-2863.4μg/L) and detected in red ginseng concentrates containing >1% caramel colorant.

Identification of volatile markers for the detection of adulterants in red ginseng (Panax ginseng) juice using headspace stir-bar sorptive extraction coupled with gas chromatography and mass spectrometry.

Red ginseng (Panax ginseng) products are frequently adulterated by manufacturers with cheaper medicinal plant products including deodeok (Codonopsis lanceolata) and doraji (Platycodon grandiflorum) to increase profits. To identify possible volatile markers for the adulteration of red ginseng juices with deodeok or doraji, a headspace stir-bar sorptive extraction method was developed. Gas chromatography with mass spectrometry and untargeted metabolomics analysis revealed that 1-hexanol, cis-3-hexen-1-ol, and trans-2-hexen-1-ol are abundantly present in deodeok and doraji but not red ginseng. The peak area ratios in gas chromatograms of these compounds in red ginseng juices mixed with deodeok or doraji indicate that these volatile chemicals can be used as markers to detect the adulteration of red ginseng juice.

Malaysian Muslim's Awareness, Attitude and Purchasing Behavior of Ginseng and Red Ginseng Products

Malaysian Muslim's Awareness, Attitude and Purchasing Behavior of Ginseng and Red Ginseng Products

Indonesian Halal Food Consumers' Perception, Attitude and Use of Ginseng and Red Ginseng Products

Indonesian Halal Food Consumers' Perception, Attitude and Use of Ginseng and Red Ginseng Products

Indonesian Halal Food Consumers' Perception, Attitude and Use of Ginseng and Red Ginseng Products

Indonesian Halal Food Consumers' Perception, Attitude and Use of Ginseng and Red Ginseng Products

Changes in ginsenoside patterns of red ginseng extracts according to manufacturing and storage conditions.

Although the pharmacological action of red ginseng is mostly generated by ginsenosides, contents of ginsenosides in manufactured extracts are still varying according to processing and storage conditions. Rg1, Rb1, and Rh1 levels significantly decreased overtime under pH adjustment and thermal treatment during storage, and these changes were exacerbated at lower pH and higher storage temperature. However, Rg3 level showed the opposite pattern compared to other ginsenosides. Rg3 level linearly increased at higher temperature and pH while significantly decreased at pH 2. Furthermore, Rg3 level constantly increased during storage. This is the first combined study on the effects of manufacturing and storage conditions on ginsenoside contents of red-ginseng-extract products. To minimize loss of major marker and bioactive compounds of red ginseng products during manufacturing processes and storage, it is recommended that red-ginseng-extracts be maintained at pH 6-8, sterilized at below 105°C, and stored at below 25°C.

Remarkable impact of steam temperature on ginsenosides transformation from fresh ginseng to red ginseng

BackgroundTemperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. MethodsIn this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. ResultsThe results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. ConclusionThis study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.

Alternative Therapy Trends among Korean Postmenopausal Women.

Dear Sir, Korean women are also interested in alternative therapies for postmenopausal or perimenopausal symptom relief or health improvement. There are also no guidelines for postmenopausal women who want to consider alternative therapies in Korea. The sales market for hormones in Korea, as in other countries, changed after the publication of the Women's Health Initiative (WHI) results in 2002. According to a Korean multicenter study of hormone awareness in women, before the 2002 publication of the WHI study, women's knowledge about menopause was low.1 In 2009, however, postmenopausal women were very interested in menopause and had an increased awareness of menopause.1 After publication of the WHI results, the hormone market decreased; however, postmenopausal women are very interested in menopause therapies.1 The incidence of women receiving regular checkups to detect breast cancer was 35.0% in 2002.1 In 2009, the rate of general checkups was 82.3% because of the fear of cancer.1 In 2002, only 9.3% of women refused hormone therapy. In 2009, 31.8% of women refused hormone therapy, according to a survey of the impact of the WHI results.1 Korea relies heavily on the traditional Korean medicine market, or herbal medicine market, particularly Korean Red Ginseng products. Other products include nutritional supplements and products containing aloe, omega-3 fatty acids, glucosamine, gamma-linolenic acid, chlorella, yeast, or lactic acid.2 In 2010, alternative medicine earned 10671 million won.2 In 2010, five products for postmenopausal women's health with proven functional ingredients were registered in Korea.2 They contained combined estrogen receptor ingredients (Beksuo), pomegranate extract/concentrate,1 and pagoda tree fruit extract functional foods.1,2 Research on relief of menopausal symptoms has progressed with studies on the activation of estrogen receptor alpha in herbal products. Functional foods are widely sold to the public and are very popular. However, health foods such as the estrogenic activity product used for menopausal symptom relief should be required to have proof of safety and efficacy. The general population believes in herbal medicine or health functional products. Because of the fear of breast cancer, the general population has increased the use of herbal hormones, Chinese medicines, and health functional products. However, the need for data on safety and efficacy and the development of guidelines for the use of these alternative medicines constitute a big challenge for Korea.

A Study on the Using the Traditional Patterns Korean Red Ginseng Products Brand Design

A Study on the Using the Traditional Patterns Korean Red Ginseng Products Brand Design

A new validated analytical method for the quality control of red ginseng products

The main active components of Panax ginseng are ginsenosides. Ginsenoside Rb1 and Rg1 are accepted as marker substances for quality control worldwide. The analytical methods currently used to detect these two compounds unfairly penalize steamed and dried (red) P. ginseng preparations, because it has a lower content of those ginsenosides than white ginseng. To manufacture red ginseng products from fresh ginseng, the ginseng roots are exposed to high temperatures for many hours. This heating process converts the naturally occurring ginsenoside Rb1 and Rg1 into artifact ginsenosides such as ginsenoside Rg3, Rg5, Rh1, and Rh2, among others. This study highlights the absurdity of the current analytical practice by investigating the time-dependent changes in the crude saponin and the major natural and artifact ginsenosides contents during simmering. The results lead us to recommend (20S)- and (20R)-ginsenoside Rg3 as new reference materials to complement the current P. ginseng preparation reference materials ginsenoside Rb1 and Rg1. An attempt has also been made to establish validated qualitative and quantitative analytical procedures for these four compounds that meet International Conference of Harmonization (ICH) guidelines for specificity, linearity, range, accuracy, precision, detection limit, quantitation limit, robustness and system suitability. Based on these results, we suggest a validated analytical procedure which conforms to ICH guidelines and equally values the contents of ginsenosides in white and red ginseng preparations.

홍삼가공품의 Ginsenoside 함량 규격기준 개선방안 연구

Red ginseng is a widely used dietary supplement and medicinal herb, and there are so many forms of ginseng products including tea, extract, capsule and jelly. The purpose of the present study was to propose some amendments on ginsenoside content of red ginseng products in Korea. For this purpose, we analyzed red ginseng products for simultaneous determination of 26 ginsenosides by ultra performance liquid chromatography with diode array detector. Some developmental aspects of Korea's ginsenoside content standard regulations for red ginseng products are needed to be examined as follows : Firstly, we proposed that four ginsenosides (<TEX>$Rb_1$</TEX>, <TEX>$Rg_1$</TEX>, Rf and <TEX>$Rg_3$</TEX>) would be detected in red ginseng products. Secondly, in case of red ginseng extracts, the sum of <TEX>$Rb_1$</TEX>, <TEX>$Rg_1$</TEX> and <TEX>$Rg_3$</TEX> would be 4.0 mg/g. The two proposals are helpful to comprehensive evaluation of quality of red ginseng products. In conclusion, the scientific studies on amendment scheme of ginsenoside content standard regulation of red ginseng product are very important to fortify quality control.

Characterizing a full spectrum of physico-chemical properties of (20S)-and (20R)-ginsenoside Rg3 to be proposed as standard reference materials

The authentication of the physico-chemical properties of ginsenosides reference materials as well as qualitative and quantitative batch analytical data based on validated analytical procedures is a prerequisite for certifying good manufacturing practice (GMP). Ginsenoside Rb1 and Rg1, representing protopanaxadiol and protopanaxatriol ginsenosides, respectively, are accepted as marker substances in quality control standards worldwide. However, the current analytical methods for these two compounds recommended by Korean, Chinese, European, and Japanese pharmacopoeia do not apply to red ginseng preparations, particularly the extract, because of the relatively low content of the two agents in red ginseng compared to white ginseng. In manufacturing fresh ginseng into red ginseng products, ginseng roots are exposed to a high temperature for many hours, and the naturally occurring ginsenoside Rb1 and Rg1 are converted to artifact ginsenosides such as Rg3, Rg5, Rh1, and Rh2 during the heating process. The analysis of ginsenosides in commercially available ginseng products in Korea led us to propose the inclusion of the (20S)- and (20R)-ginsenoside Rg3, including ginsenoside Rb1 and Rg1, as additional reference materials for ginseng preparations. (20S)- and (20R)-ginsenoside Rg3 were isolated by Diaion HP-20 adsorption chromatography, silica gel flash chromatography, recrystallization, and preparative HPLC. HPLC fractions corresponding to those two ginsenosides were recrystallized in appropriate solvents for the analysis of physico-chemical properties. Documentation of those isolated ginsenosides was achieved according to the method proposed by Gaedcke and Steinhoff. The ginsenosides were subjected to analyses of their general characteristics, identification, purity, content quantification, and mass balance tests. The isolated ginsenosides showed 100% purity when determined by the three HPLC systems. Also, the water content was found to be 0.534% for (20S)-Rg3 and 0.920% for (20R)-Rg3, meaning that the net mass balances for (20S)-Rg3 and (20R)-Rg3 were 99.466% and 99.080%, respectively. From these results, we could assess and propose a full spectrum of physico-chemical properties of (20S)- and (20R)-ginsenoside Rg3 as standard reference materials for GMP-based quality control.

Changes in the Contents of Prosapogenin in the Red Ginseng (Panax ginseng) Depending on Steaming Batches

This study compared the contents of ginsenosides depending on steaming conditions of red ginsengs to provide basic information for developing functional foods using red ginsengs. The red ginseng steamed eight times at 98℃ ranked atop the amounts of prosapogenins ever detected in red ginsengs (ginsenoside Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, F4, 1.15%) among red ginsengs steamed more than twice. When steamed eight times at 98℃, 2.7 times as much prosapogenins such as ginsenosides Rg2, Rg3, Rg5, Rg6, Rh1, Rh4, Rk1, Rk3, F1, and F4 as those steamed just once at 98℃ was collected. In addition, the red ginsengs steamed eight times at 98℃ contained more amounting ginsenoside Rg3 (0.28%) than that in the red ginseng steamed several times at random. Accordingly, it is recommendable that red ginsengs steamed 8 times, which proved to be the optimal steaming condition, be used rather than those steamed 9 times (black ginsengs), in order to develop red ginseng products of high prosapogenin concentration and high functions.

The Changes of Ginsenoside Patterns in Red Ginseng Processed by Organic Acid Impregnation Pretreatment

In order to enhance bioactive functionalities of ginseng, an acid impregnation processing was applied as a pre-treatment in producing red ginseng. Acid impregnation studies were conducted, and acids (ascorbic, malic, and citric acid) were selected. The optimal concentration of each acid was investigated in this study in terms of ginsenoside contents. The most concerned ginsenoside, Rg3 was increased by ascorbic, malic, and citric acid pre-treated red ginseng up to 1 M acid concentration. In the case of ascorbic acid pre-treated red ginseng, Rg2 concentration was increased depending on acid concentrations. Citric acid pre-treatment enhanced Rg2, Rg3, and Rh1+Rh2 formation in red ginseng. Therefore, ginsenoside patterns in red ginseng could be changed by acid impregnation pre-treatment depending on acid concentration and acid types. This research is expected to contribute to the development of the ginseng industry via new red ginseng products with selective and intensified functionality.