초록 ▼

Ⅴ. 연구개발결과
○ 사포닌 고함유 고기능성 안전 인삼 생산 기술
- 인삼의 품종유망계통의 수집 및 특성검정
· 기존 03계통군 5계통, 07계통군 31계통, 08계통군 62계통(북미삼 10계통), 09계통군 46계통(북미삼 14계통), 10계통군 72계통(북미삼 21계통), 11계통군 85계통(북미삼 20계통), 12계통군 71계통(북미삼 18계통) 합계 372계통
· 본 과제에서 발생된 13계통군 99계통(북미삼 49계통), 14계통군 92계통(북미삼 41계통), 15계통 50계통(북미삼 15계통) 합계 2

Ⅴ. 연구개발결과
○ 사포닌 고함유 고기능성 안전 인삼 생산 기술
- 인삼의 품종유망계통의 수집 및 특성검정
· 기존 03계통군 5계통, 07계통군 31계통, 08계통군 62계통(북미삼 10계통), 09계통군 46계통(북미삼 14계통), 10계통군 72계통(북미삼 21계통), 11계통군 85계통(북미삼 20계통), 12계통군 71계통(북미삼 18계통) 합계 372계통
· 본 과제에서 발생된 13계통군 99계통(북미삼 49계통), 14계통군 92계통(북미삼 41계통), 15계통 50계통(북미삼 15계통) 합계 241계통으로 총 613계통을 관리하며 특성검정을 완료
- 특정 Ginsenoside 고함유 신품종 2종 및 예비 품종 계통 3종 육성
Ginsenoside 함량이 매우 높은 진사와 진삼을 육성하여 품종출원 중에 있으며 2년차 시험을 종료하였으며, 앞에 제시한 613계통 중에 진세노사이드 함량이 높은 계통은 07계통군의 0722계통 외 2계통, 08계통군의 0811계통 외 6계통, 09계통군의 0902계통 외 3계통, 10계통군의 1005계통 외 4계통에서 매우 높은 진세노사이드 함량을 보여 예비 우수품종 총 19계통이 육성되고 있음
- 조기 신품종개발을 위한 DNA 분자마커의 개발 및 신품종 구별마커의 개발
진사와 진삼의 분자마커는 개발완료 하였으며, 예비 품종에 대한 마커는 지속적으로 연구되고 있음
○ 효능 타켓형 유효성분 조절 기술 개발
- 인삼 성분 조절에 따른 항피로 효과 검정 (국내 운동선수 대상 임상실험)
- 항피로 소재(M4) 활용 시제품 생산 및 미국 현지인 대상 임상실험
- 인삼의 면역증진 기능성 성분 분획(GS-3K8) 표준 제조공정 확립
- GS-3K8 소재 항인플루엔자활성 평가 면역 증진 생리활성 평가
· 기능성 분획 in vitro/in vivo 항인플루엔자 활성 평가
· 기능성 성분 강화 소재의 임상시험
○ 미주 시장을 대상으로 현지 소비자 부합형 기호도 개선 기술
- 미주시장 부합형 선택적 인삼농축액 모델 개발 및 시생산
기호성 개선 효과가 있는 홍삼의 추출단계별(1차∼6차) 관능강도를 평가한 후 선택적으로 조합하는 재구성 인삼농축액 모델 희석액의 관능평가와 전자혀를 이용한 맛 평가를 통해 미주시장 부합형 선택적 인삼 추출·농축액 모델을 설정
- 미주시장 부합형 음료 개발
· 홍삼농축액의 가용성 고형분 및 조사포닌 함량을 식품공전상의 홍삼음료 제조/가공 기준(홍삼사포닌 70 mg/g 기준 0.15% 이상)에 해당하는 조사포닌 농도가 되게 조정
· Natural flavor, reduced-sugar ginseng beverage(KGB-Ⅰ), Natural flavor, berry juice, reduced-sugar ginseng beverage(KGB-Ⅱ) 및 Zero calorie, no sugar ginseng beverage(KGB-Ⅲ) 컨셉의 후보군 선정
○ 미주 시장을 대상으로 현지 부합형 제형/제품화 기술 개발
- 원료시험 방법의 표준화
Diol계 중 Rb1, Rb2, Rc, Rd를 지표물질 후보로 선정 후 특이성(Specificity), 직진성(Linearity), 정확성(Accuracy), 정밀성(Precision)에 대한 validation을 실시
- 원료의 기준규격 설정
· 지표성분의 기준규격은 Rb1 12.0 mg/g, Rb2 8.0 mg/g, Rc 12.0 mg/g으로 설정
· 잔류농약, 미생물, 중금속의 기준규격 시험 완료
- Formula 개발
임상시험용 Formula 및 placebo Formula 설정
- 임상 시험용 시제품 개발 및 안정성 시험
· 시제품의 안정성 시험은 식품의약품 안전청의 가이드라인에 의거하여 실시하였으며, 품질지표 중 성상, 대장균군, 붕해시험에 대해 상대습도 90%에서 각 25℃, 35℃, 45℃ 조건에서 5개월의 저장기간 동안 품질기준을 측정한 결과 모두 적합하였음
· 품질지표 중 Rb1, Rb2, Rc에 대해 상대습도 90%에서 각 25℃, 35℃, 45℃ 조건으로 5개월간의 저장기간 동안 표시량의 80% 이상인 품질기준을 충족함
· 저장기간 동안 주요 기능성분인 Rb1, Rb2, Rc에 대해 Arrhenius식 모델을 이용하여 각각의 유통기한을 예측한 결과 최종 유통기한을 24개월로 설정하였고, 이 기간 동안 본 제품을 유통할 경우 충분히 제품 안정성을 확보할 수 있을 것으로 판단됨
- 시제품 및 제품의 생산 공정 프로세스 개발
· 원료칭량, 캡슐 충전 및 성형, 젤 필름(캡슐제) 조제, 내용물 조제, 충진, 건조, 선별, 포장으로 공정을 세분화
· 세부 공정도와 생산과정을 참조하여 제조기술표준을 완성
· 기술표준을 적용하여 한외여과 추출물을 주원료로 생산한 “Ginseng Immune Up” 제품과 인삼가수분해 농축액을 주원료로 생산한 “Ginst Immune Up” 제품을 최종 완제품으로 개발함

Abstract ▼

Ⅴ. Results of research and development
○ High-saponin, high-functionality, safe ginseng production technology
- Collection and verification of characteristics of promising varieties of ginseng
· Existing 03 line 5 varieties, 07 line 31 varieties, 08 line 62 varieties (American ginseng 10 va

Ⅴ. Results of research and development
○ High-saponin, high-functionality, safe ginseng production technology
- Collection and verification of characteristics of promising varieties of ginseng
· Existing 03 line 5 varieties, 07 line 31 varieties, 08 line 62 varieties (American ginseng 10 varieties), 09 line 46 varieties (American ginseng 14 varieties), 10 line 72 varieties (American ginseng 21 varieties), 11 line 85 varieties (American ginseng 20 varieties), 12 line 71 varieties (American ginseng 18 varieties): 372 varieties in total.
· Varieties developed by this project: 13 line 99 varieties (American ginseng 49 varieties), 14 line 92 varieties (American ginseng 41 varieties), 15 line 50 varieties (American ginseng 15 varieties): 241 varieties in total. The 613 varieties (final total) were controlled and subjected to a verification of their characteristics.
- Two new varieties with a high content of specific ginsenosides and three candidate varieties were bred.
Ginsam and Ginsa with high ginsenoside contents were bred and applied for new varieties, and the second-year test was completed. Among the 613 varieties described above, a total of 19 excellent candidate varieties with a high ginsenoside content have been bred: 07 line 0722 variety and 2 others; 08 line 0811 variety and 6 others; 09 line 0902 variety and 3 others; 10 line 1005 variety and 4 others.
- Development of DNA molecular marker and new variety differentiating marker for early development of new varieties
The development of molecular markers for Ginsa and Ginsam were completed; markers for candidate varieties have been continuously studied.
○ Development of efficacy-targeted active ingredient control technology
- Verification of anti-fatigue effects by controlling ginseng ingredients (clinical trials with domestic athletes).
- Production of prototypes using anti-fatigue material (M4) and clinical trials for local consumers in the USA.
- Establishment of a standard manufacturing process for immune-improving functionality substance fraction (GS-3K8) of ginseng.
- Evaluation of GS-3K8 materials for anti-influenza activity and immune-improving activity.
· Evaluation of functionality fraction in vitro/in vivo anti-influenza activity.
· Clinical trials with materials with improved functionality.
○ Development of acceptability-improving technology for local consumers in the American market
- Development and prototype production of a selective ginseng concentrate model suitable for American markets.
A selective ginseng extract and concentrate for the American market was obtained through sensory evaluation using a diluted solution of selectively re-combined ginseng concentrate model after evaluating the sensory intensity of red ginseng extract at each extraction stage (1st∼6th) for a acceptability improving effect, and evaluating the taste using an electronic tongue.
- Development of beverages targeted for the American market
· The soluble solid content and crude saponin content of red ginseng concentrate were controlled to satisfy the criteria of the Korean Food Standard Codex for the production and processing of a red ginseng beverage (red ginseng saponin 70 mg/g, 0.15% and above).
· Selection of candidate groups for the new concept of ginseng-based beverage with a natural flavor, reduced-sugar content (KGB-Ⅰ); a ginseng-based beverage with a natural flavor, berry juice, and reduced sugar content (KGB-Ⅱ), and a sugar-free ginseng beverage with zero calories (KGB-Ⅲ).
○ Development of formula/commercialization technology targeting the American market
- Standardization of test methods for ingredients
Validation tests were conducted on specificity, linearity, accuracy, and precision after selecting Rb1, Rb2, Rc, and Rd (from among diol-type substances) as candidates for the index materials
- Establishment of standard criteria for ingredients
· The standard criteria for index materials were established as Rb1 12.0 mg/g, Rb2 8.0 mg/g, and Rc 12.0 mg/g.
· The testing of the standard criteria for residual pesticides, microbes, and heavy metals was completed.
- Formula development
Establishment of a formula and a placebo formula for clinical trials
- Prototype development and stabilization test for clinical trials
· The stabilization test for the prototype products was performed according to the guidelines of the MFDA( Ministry of Food and Drug Safety); the quality standard was measured for properties, coliform group, and disintegration test (among the various possible quality indexes), at 90% relative humidity and at temperature conditions of 25℃, 35℃, and 45℃ for a storage period of 5 months, the results of which were suitable.
· The quality criteria over 80% of the labelled quantity was satisfied for Rb1, Rb2, and Rc at relative humidity of 90% and at temperature conditions of 25℃, 35℃, and 45℃ for a storage period of 5 months.
· During the storage period, the shelf-life of the major active ingredients, Rb1, Rb2, and Rc, was expected using the Arrhenius model and finally established as 24 months, during which the stability of the products can be sufficiently guaranteed.
- Development of production processes for prototypes and products
· The process was subdivided into ingredients weighting, capsule filling and shaping, gel film (capsules) making, content making, filling, drying, sorting, and packing.
· The manufacturing technical standard was completed by referring to the detailed process flow chart and production procedures.
· Two final products were developed by applying the relevant technical standards:“Ginseng Immune Up,” which is manufactured with an ultrafiltration extract as the main ingredient, and “Ginst Immune Up,” which is manufactured with ginseng hydrolysis concentrate as the main ingredient.