Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng

This study was conducted to investigate the plasma lipid profile and blood glucose-lowering effects of cheonggukjang (CH) and red ginseng CH (RGCH) in 45 subjects (men:women = 27:18; mean age, 44.9 ± 3.1 years) with impaired fasting glucose (IFG). Subjects were randomly divided into three groups: control (starch, 2 g/day), CH (20 g/day), and RGCH (20 g/day). Each volunteer received his or her daily doses for 8 weeks. The supplementation with CH and RGCH significantly decreased the plasma total cholesterol about 30.0 mg/mL and 37.7 mg/mL, respectively, compared to the initial value. The plasma low-density lipoprotein-cholesterol concentration was also significantly reduced by 29.66% and 23.42% in the CH and RGCH groups, respectively, compared to the initial value. The concentration of plasma non-high-density lipoprotein-cholesterol (107.9 mg/mL) was significantly lowered in the RGCH group compared to the initial value (139.1 mg/mL). The level of erythrocyte thiobarbituric acid-reactive substances was significantly lowered in the CH (6.5 nmol/mL) and RGCH (6.6 nmol/mL) groups compared to the initial value (7.9 nmol/mL and 8.0 nmol/mL, respectively). The ratio of apolipoprotein B and apolipoprotein A-1 concentrations (2.5) was significantly reduced in the CH group compared to the initial value (3.0). The concentration of fasting blood glucose (FBG) was significantly lower in the CH- and RGCH-supplemented groups compared to the initial value. These results suggest that CH and RGCH can lower the FBG concentration and improve the plasma lipid profile in subjects with IFG.

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Supplementation ofCheonggukjangand Red GinsengCheonggukjangCan Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose

Shin

Kwon

Jeong

et al. 2011

Journal of Medicinal Food

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Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions

이명희¹,

구영아²,

최명숙³

et al. 2007

Journal of the Korean Society of Food Science and Nutrition

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Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng

Park¹,

Seong²,

Choi³

et al. 2008

Journal of the Korean Society of Food Science and Nutrition

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To utilize Cheonggukjang as a raw material of diverse foods, the quality characteristics of Cheonggukjang and its processed food were compared. Cheonggukjang (CGJ), red ginseng Cheonggukjang (RCJ), and red ginseng Cheonggukjang hydrolysate (RCH) were powdered, and their quality and functional characteristics were examined. The result showed that in regard to general components, carbohydrate content of RCJ was higher than other samples while crude protein content was lower. Free amino acid content of RCH was 2,157.16 mg%, which was approximately 2 times higher than CGJ, and the content of essential amino acid was 812.18 mg%, which was the highest. The result of SDS-electrophoresis pattern showed that CGJ and RCJ showed a molecular weight smaller than 33 kDa, and RCH showed a smaller than 17 kDa low molecular weight, confirming the hydrolysis to small molecular weight. Among the samples, free radical scavenging activity, superoxide radical scavenging activity, and ACE inhibitory activity did not show a significant difference; nonetheless, RCH showed the highest activity while CGJ showed the highest fibrinolytic activity of 111.38 unit. In addition, in sensory evaluation, the peculiar bitter taste of red ginseng could be detected while the overall acceptability was improved. Based on the above results, in comparison with CGJ, as for RCJ and RCH, their function was strengthened and unpleasant odor was reduced, and thus it is anticipated that they could be used as a raw material of diverse foods.

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Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng

Cited by 8 publications

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Supplementation ofCheonggukjangand Red GinsengCheonggukjangCan Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose

Supplementation ofCheonggukjangand Red GinsengCheonggukjangCan Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose

Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions

Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng

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