Journal of Korean Medicine for Obesity Research (한방비만학회지)

The Society of Korean Medicine for obesity Research (한방비만학회)
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Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation

천연발효 경과에 따른 삼정환의 미생물 변화 및 발효특성

  • Shin, Na Rae (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University) ;
  • Wang, Jing-Hua (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University) ;
  • Lim, Dongwoo (Department of Pathology, College of Oriental Medicine, Dongguk University) ;
  • Lee, Myeong-Jong (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University) ;
  • Kim, Hojun (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University)
  • 신나래 (동국대학교 한의과대학 한방재활의학과) ;
  • 왕경화 (동국대학교 한의과대학 한방재활의학과) ;
  • 임동우 (동국대학교 한의과대학 한방병리학교실) ;
  • 이명종 (동국대학교 한의과대학 한방재활의학과) ;
  • 김호준 (동국대학교 한의과대학 한방재활의학과)
  • Received : 2015.11.06
  • Accepted : 2015.11.23
  • Published : 2015.12.30
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Abstract

Objectives: Samjung-hwan (SJH), a well-known traditional fermented herb formula recorded in Dongui Bogam, has been commonly used for prolonging life for four hundred years in Eastern Asia. However, fermented SJH has not been investigated in terms of microbial ecology until present time. Methods: SJH was fermented for five weeks and fermentation characteristics during SJH fermentation were performed including pH, acidity and microbial profiling. Also, we measured total polyphenol and total flavonoid contents and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. In order to select starter candidate, several lactic acid bacteria were isolated from fermented SJH. Results: pH of fermented SJH was decreased from 4.7 to 3.0 and acidity was increased from 0.45% to 1.72%. Also, fermented SJH increased antioxidant indicator such as total polyphenol and total flavonoid as well as DPPH free radical scavenging activity. Lactobacillus brevis was increased, Pseudanabaena sp. was decreased, and Lactococcus lactis subsp. lactis was stable during 5-week fermentation of SJH. L. brevis and L. plantarum were isolated from fermented SJH. Conclusions: Fermented SJH for four weeks had optimal effect on antioxidant and fermentation characteristics such as pH, acidity and microbial profile. Further studies are required to develop starter and analyze functional compounds in oder to produce standardized SJH.

Keywords

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