Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

• Published in: Food science and biotechnology Vol. 28; no. 5; pp. 1433 - 1438
• Main Authors: Kim, Hak-Jung, Baik, Moo-Yeol, Yang, Byung-Wook, Kim, Hae-Kyung, Kim, Byung-Yong
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.10.2019; Springer Nature B.V; 한국식품과학회
• Subjects: Animal models; antioxidant activity; Beverages; biotechnology; Blood; Blood glucose; Chemistry; Chemistry and Materials Science; Diabetes; Diabetes mellitus; Food Science; Ginseng; Glucose; Hepatotoxicity; Herbal medicine; herbal medicines; Insulin; manufacturing; Medicine; Nutrition; Oligosaccharides; Optimization; Panax; Streptozocin; streptozotocin; taste; 식품과학; Blood glucose; Antioxidative activity; Red ginseng beverage; Optimization
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-019-00593-w

The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharides, and 83% herbal medicine extracts were determined to be optimal for red ginseng beverages. The taste was improved as the amount of red ginseng decreased and oligosaccharides increased, whereas antioxidative activity was increased with increased red ginseng. In the animal model in which streptozotocin was administered to BALB-c mice, the red ginseng administration group exhibited lower blood glucose than the diabetic control group, and the blood glucose level was lower in the herbal medicine and red ginseng extract administration group. Insulin concentration was slightly increased by the red ginseng beverage, and hepatotoxicity due to excessive intake of red ginseng beverages was not detected.