• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.164-168
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• 2007

The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and ${\Delta}E$ values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log $10^3$ as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.1
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• pp.1-9
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• 2020

In this experiment, the Grateloupia elliptica (G. elliptica) was fermented using the fungus Aureobasidium pullulans (A. pullulans) and its extract was obtained from hot water and 70% ethanol solution. The extract was studied for their biological activities such as antioxidant effect, Collagenase and tyrosinase inhibition in comparison to the nonfermented exatract in same solvents. Antioxidative activity test using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) showed that ethanol extract had higher antioxidant activity than water extract. Among all of the samples, the antioxidant activity of G. elliptica fermented ethanol extracts (GEFEE) was highest. Tyrosinase inhibitory activity of GEFEE was highest with 9.8% at the 1,000 ㎍/mL concentration. No inhibition of collagenase from G. elliptica water extract (GEWE) and G. elliptica fermented water extract (GEFWE) was observed, but G. elliptica ethanol extracts (GEEE) and GEFEE showed increased collagenase inhibition activity with increasing concentrations of them. Collagenase inhibitory activity of GEFEE was highest with 50.3% at the 1,000 ㎍/mL concentration. MTS cell proliferation assay was conducted with the GEWE, GEEE, GEFWE, GEFEE and cell viability was over 90% at the 10 ㎍/mL ~ 1000 ㎍/mL concentrations for all of the samples, which suggested that the extracts were noncytotoxic. In conclusion, fermented extracts of G. elliptica could be developed to bioactive functional material for cosmetics with antioxidant and wrinkle improvement effects.

• Food Science and Preservation
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• v.31 no.1
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• pp.173-182
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• 2024

This study was designed to compare the effects on antioxidant, whitening, and anti-wrinkle improvement of 60% ethanol extracts from Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). The total phenolics contents of TR was 18.6 mg/g, and FTR was 18.2 mg/g. The HPLC analysis confirmed more phenolic compounds were produced in FTR by bioconversion than in TR. The FTR showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than TR. The results of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization assay, FTR and TR showed higher activity than BHT (positive control). The FTR (1.21-1.29 PF) showed higher antioxidant protection factor (PF) activity than the TR (1.15-1.22 PF) and showed higher tyrosinase, collagenase and elastase inhibitory activities. This results showed L. brevis -fermentation of Trigonotis radicans var. sericea changed the composition profile and has effects on antioxidant, whitening and anti-wrinkle improvement.

• Food Science and Preservation
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• v.24 no.8
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• pp.1180-1187
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• 2017

Zingiber officinale Roscoe, commonly known as ginger, has long been used as a powerful health-promoting antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with aging and fermentation. Antioxidant activities of the samples were compared using total phenol, flavonoid contents, ABTS cation radical scavenging activity and DPPH radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Acidity of the fermented ginger (FG) with lactic acid bacteria showed a significantly higher value than that of the ginger (GG). The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers but 6-shogaol which is also one of the main valuable ingredients showed the increased content at ginger fermented with Streptococcus thermophilus and Lactobacillus acidphilus. Flavonoid contents of the FG and GG did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were 10-30% increased in the samples with fermentation (p<0.05), respectively. The samples of the disc showed an inhibitory effect on growth of gram positive Staphylococcus aureus and Listeria monocytogenes. Zinger with fermentation showed higher antioxidant and antimicrobial activities. Thus, we conclude that aging and fermentation can be a helpful process to increase the functional effects of ginger.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.2
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• pp.117-125
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• 2023

In this study, the anti-inflammatory and anti-oxidative activities were compared for the extracts of non-fermented Ligustrum japonicum fruits (LJF) and fermented counterparts. U se of Latilactobacillus curvatus (L. curvatus) and Weissella minor (W. minor), isolated from the Jeju Chromis notata, as fermented strains led to the extracts of LJF-LC and LJF-WM in this experiment. The yield of each fermented extract (LJF-LC and LJF-WM) was 40.5 ~ 46.0%, higher than 29.5% of non-fermented extract (LJF). As a result of an activity experiment using RAW 264.7 macrophages stimulated by lipopolysaccaride (LPS), it was confirmed that LJF-WM, a fermented extract, has an excellent effect of inhibiting NO production in a concentration-dependent manner without cytotoxicity. Upon the screening of DPPH and ABTS⁺ radical scavenging activities, the fermented LJF-LC and LJF-WM showed comparable to the non-fermented LJF. In the study of cell protection effect using HaCaT keratinocytes damaged by hydrogen peroxide (H₂O₂), the fermented LJF-WM indicated protective effect against oxidative stress. In addition, quantitative analysis of a major constituent salidroside by HPLC indicated about 15.6 mg/g for the LJF-LC and 13.9 mg/g for the LJF-WM, which were higher than that of non-fermented LJF (12.0 mg/g). Based on these results, it was suggested that the fermented extract from L. japonicum fruits could be used as a natural cosmetics material with anti-inflammatory and anti-oxidative effects.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Food Science and Preservation
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• v.30 no.1
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• pp.146-154
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• 2023

To develop a multi-functional ingredient, the bioconversion of katsuobushi protein was optimized using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The Dendropanax morbiferus extract (DME) culture with protease activity (102 unit/mL) was prepared by B. subtilis with 2% glucose and 1% skim milk through one day of alkaline fermentation. Katsuobushi protein was effectively hydrolyzed by the DME culture at 60℃ for 3 hours, resulting in a tyrosine content of 156.85 mg%. Subsequently, a second lactic acid fermentation was carried out with 10% monosodium glutamate (MSG) using L. plantarum KS2020 to produce higher levels of GABA. Following co-cultivation for three days, DME exhibited a pH of 8.3 (0% acidity). After seven days, the viable cell count of L. plantarum increased to 9.33 CFU/mL, but viable Bacillus cells were not detected. Taken together, a multi-functional ingredient with enriched GABA, peptides, probiotics, and umami flavor was developed through lactic acid fermentation using hydrolyzed katsuobushi protein. These results indicate that katsuobushi protein could be used as a byproduct to produce a palatable protein hydrolysate using alkaline-fermented DME culture as a proteolytic enzyme source.

• Food Science and Preservation
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• v.19 no.6
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• pp.901-908
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• 2012

This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a $1000{\mu}g/mL$ extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.

• Journal of Mushroom
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• v.16 no.4
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• pp.318-323
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• 2018

This study investigated whether Ganoderma lucidum (Y2)-mediated fermentation of Artemisia capillaris extract (ACE) could synergistically enhance its antioxidant, anti-inflammatory, and tyrosinase-inhibiting activities. Both G. lucidum extract and fermented ACE exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, but with poorer efficacy than ACE (even at a low ACE concentration). Viability of RAW264.7 macrophages was significantly reduced in the presence of ACE (150 mg/mL and above). However, this effect was greatly mitigated upon G. lucidum-mediated ACE fermentation. Additionally, relative to the same concentration ($25{\mu}g/mL$) of G. lucidum mycelial extract, ACE exhibited an improved ability to significantly inhibit RAW264.7 macrophage nitric oxide (NO) production. Finally, relative to the same concentration ($200{\mu}g/mL$) of a positive control (arbutin), fermented ACE exhibited an approximately 3.66 times higher capacity for tyrosinase inhibition. These results suggest that G. lucidum-fermented ACE possesses enhanced tyrosinase-inhibiting activity and may be of utility as a skin-lightening agent.