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논문 상세정보


Red ginseng and fermented red ginseng were prepared, and their composition of ginsenosides and antiischemic effect were investigated. When ginseng was steamed at 98-$100{\circ}C$ for 4h and dried for 5h at $60{\circ}C$, and extracted with alcohol, its main components were ginsenoside $Rg_3$ > ginsenoside $Rg_1$> ginsenoside $Rg_2$. When the ginseng was suspended in water and fermented for 5 days by previously cultured Bifidobacterium H-1 and freeze-dried (fermented red ginseng), its main components were compound K > ginsenoside $Rg_3{\geq}$ ginsenoside $Rg_2$. Orally administered red ginseng extract did not protect ischemia-reperfusion brain injury. However, fermented red ginseng significantly protected ischemica-reperfusion brain injury. These results suggest that ginsenoside Rh2 and compound K, which was found to be at a higher content in fermented red ginseng than red ginseng, may improve ischemic brain injury.

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이 논문을 인용한 문헌 (15)

  1. 2007. "" Journal of microbiology and biotechnology, 17(7): 1127~1133 
  2. 2008. "" Biomolecules & therapeutics, 16(3): 277~285 
  3. Kim, Suong-Nuen ; Kang, Shin-Jyung 2009. "Effects of Black Ginseng (9 Times-Steaming Ginseng) on Hypoglycemic Action and Changes in the Composition of Ginsenosides on the Steaming Process" 한국식품과학회지 = Korean journal of food science and technology, 41(1): 77~81 
  4. 2009. "" Journal of ginseng research = 高麗人參學會誌, 33(4): 294~304 
  5. 2009. "" Food science and biotechnology, 18(2): 513~518 
  6. Cha, Jae-Young ; Park, Jin-Chul ; Ahn, Hee-Young ; Eom, Kyung-Eun ; Park, Bo-Kyung ; Jun, Bang-Sil ; Lee, Chi-Hyeong ; Cho, Young-Su 2009. "Effect of Monascus purpureus-Fermented Korean Red Ginseng Powder on the Serum Lipid Levels and Antioxidative Activity in Rats" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(9): 1153~1160 
  7. Jo, Eun-Jung ; Kang, Shin-Jung ; Kim, Ae-Jung 2009. "Effects of Steam- and Dry-processing Temperatures on the Benzo(a)pyrene Content of Black and Red Ginseng" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(2): 199~204 
  8. 2009. "" Journal of ginseng research = 高麗人參學會誌, 33(3): 165~176 
  9. 2010. "" Journal of food science and nutrition, 15(2): 105~112 
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  11. Mo, Eun-Kyoung ; Kim, Seung-Mi ; Yun, Beom-Sik ; Yang, Sun-A ; JeGal, Sung-A ; Choi, Young-Sim ; Ly, Sun-Yung ; Sung, Chang-Keun 2010. "Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature" 한국식품저장유통학회지 = Korean journal of food preservation, 17(2): 182~189 
  12. Shon, Dong-Hwa ; Kim, Mi-Hye ; Kim, Young-Chan ; Kim, Sung-Soo 2010. "Effect of Korean Red Ginseng on the Stability of the Tight Junction of Intestinal Epithelial Cells" 한국식품과학회지 = Korean journal of food science and technology, 42(3): 335~342 
  13. 2010. "" Journal of ginseng research = 高麗人參學會誌, 34(3): 237~245 
  14. 2010. "" Journal of ginseng research = 高麗人參學會誌, 34(3): 246~253 
  15. Lee, Sin-Ji ; Lee, Myeong-Jong ; Jung, Ji-Eun ; Kim, Ho-Jun ; Bose, Shambhunath 2011. "Antimicrobial Effects of Fermented Coptidis rhizoma and Lonicerae Flos against pathogen" 한방비만학회지 = Journal of Korean Medicine for Obesity Research, 11(1): 35~46 

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