Seong-Ho Kim

Optimization of Fermentation Condition for Red Ginseng Wine Using Response Surface Methodology.

Response surface methodology was used to monitor the optimization of fermentation conditions for red ginseng wine. A central composite design was applied to investigate the effects of independent variables, fermentation temperature (), fermentation time () and initial pH () on dependent variables, physicochemical characteristics and effective ingredients. Alcohol and total sugar content were significantly affected both by fermentation temperature and time. Crude saponin content was greatly affected by fermentation time, and pH was significantly affected by initial pH. Fermentation time and initial pH had a greater effect on ginsenoside content than fermentation temperature. Ginsenoside content increased along with fermentation time and initial pH. We elicited a regression formula for each variable, and superimposed the total optimum points of fermentation conditions for physicochemical characteristics and the effective constituents. The predicted values at the optimum fermentation conditions were at for day in initial pH .

Plasma-induced dimerization of phloridzin as a new class of anti-adipogenic agents

Phloridzin is a natural phloretin glucoside found in several parts of apple trees and is an attractive target for structural modification as novel pharmaceutical agent. Nonthermal dielectric barrier discharge (DBD) plasma-induced structural changes in dihydrochalcone phloridzin (1) resulted in the isolation of three new methylene-bridged dihydrochalcone dimers, methylenebisphloridzin (2), deglucosylmethylenebisphloridzin (3), and methylenebisphloretin (4), along with phloretin (5). The chemical structures of these newly generated compounds were elucidated by interpretation of their spectroscopic data. The new phloretin dimer 4 connected by a methylene linkage exhibited significantly improved anti-adipogenic properties against pancreatic lipase as well as differentiation of 3T3-L1 preadipocytes compared to the parent compound phloridzin.

Antioxidant Characteristics of Artemisis capillaris Hot-ｗater Extract Using Response Surface Methodology

In order to examine antioxidative characteristics of Artemisia capillaris response surface methodology was used to optimize the hot water extraction process by analyzing and monitoring the extraction condition. For total phenolic compounds content, the optimal extraction temperature, time and amount of solvent per sample were 94.50℃, 2.06 hr and 25.03 ml/g, respectively. Also, the optimal conditions for electronic donating ability were 91.82℃, 2.90 hr and 20.88 ml/g, respectively. The nitrile scavenging ability (pH 1.2) was optimized using the extraction temperature of 97.36℃, extraction time 2.75 hr and 15.19 ml/g as the amount of solvent per sample. Regression equations of total phenolic compounds content, electron donating ability and nitrile scavenging ability as dependent variable were deduced from each analyzed extraction condition. And finally, their response surfaces were superimposed with the optimal conditions to obtain values for each extraction process factor. The predicted results through superimposing were extraction temperature 90∼95℃, extraction time 2.5∼3.5 hr and amount of solvent per sample 17~24 ml/g.In order to examine antioxidative characteristics of Artemisia capillaris response surface methodology was used to optimize the hot water extraction process by analyzing and monitoring the extraction condition. For total phenolic compounds content, the optimal extraction temperature, time and amount of solvent per sample were 94.50°C, 2.06 hr and 25.03 ml/g, respectively. Also, the optimal conditions for electronic donating ability were 91.82°C, 2.90 hr and 20.88 ml/g, respectively. The nitrile scavenging ability (pH 1.2) was optimized using the extraction temperature of 97.36°C, extraction time 2.75 hr and 15.19 ml/g as the amount of solvent per sample. Regression equations of total phenolic compounds content, electron donating ability and nitrile scavenging ability as dependent variable were deduced from each analyzed extraction condition. And finally, their response surfaces were superimposed with the optimal conditions to obtain values for each extraction process factor. The predicted results through superimposing were extraction temperature 90∼95°C, extraction time 2.5∼3.5 hr and amount of solvent per sample 17~24 ml/g.

Monitoring on Alcohol Fermentation Properties of Red Ginseng Extracts.

This study focused on alcohol fermentation properties of red ginseng extracts using Saccharomyces cerevisiae JF-Y3. Central composite design was employed to investigate the influence of red ginseng extract content (10～50%, v/v) and yeast extract (0.5～2.5%, w/v) on the properties of alcohol fermentation added with red ginseng extracts. Yeast cell growth was affected both by red ginseng extract content and yeast extract content, and red ginseng extract content had a greater effect on yeast cell number than yeast extract content. Yeast cell number increased along with decrease of the red ginseng extract content and with increase of yeast extract content. Alcohol content was maximal at 30% red ginseng extracts and 0.50% yeast extract and the predicted maximum value of alcohol content was 12.45%. Brix degree and total sugar content were significant within 1% level (p＜0.01), and brix degree was affected both by red ginseng extract and yeast extract content. Total sugar content was significantly affected by red ginseng content.