• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.450-457
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• 2011

Roasted soybean flour (RSF) and mixed cereals were fermented by the solid state fermentation using Bacillus subtilis HA to optimize the production of biologically active compounds. The RFS fermented with 52.7% moisture content showed higher production with protease activity of 42.6 unit/g and 10% mucilage content after fermentation for 24 hr. Tyrosine content and protease activity after 48 hr fermentation time were the highest values with 445.5 mg% and 55.1 unit/g, respectively. However, the wholesome fermented RSF (FRSF) was obtained by fermentation for 24 hr because of the production of unpleasant flavors after fermentation for 48 hr. The RSF fermented with various types and contents of cereals has no effects on tyrosine content and protease activity. However, the addition of brown rice significantly increased mucilage content, especially indicating 24.55% at the addition of 80% (w/w). For addition of barley, fibrinolytic activity was increased to 11.82 unit/g by the fortification of 60% barley. It is concluded that biologically active compounds including fibrinolytic activity and mucilage content in FRSF were dependent upon the type and content of various cereals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.115-120
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• 2006

To convert the soybean curd residue (SCR) to functional food ingredient, alkaline fermentation of SCR was performed by Bacillus firmus NA-1 and Bacillus subtilis GT-D for 22 hr at $42^{\circ}C$. The micronized full-fat soy flour (MFS) was fortified to reduce the moisture content as well as to supply protein source. The mucilage and flavor productions in the fermented SCR were enhanced by the fortification of $20\%$ MFS. The peptide production from the SCR fermented with B. subtilis GT-D substantially increased when judged by the detectable amount of tyrosine $(480\;mg\%)$. The production of fibrinolytic enzyme was increased by the fermentation for 22 hr, indicating the relative activity of $62\%$ (B. firmus NA-1) and $47\%$ (B. subtilis GT-D), respectively. The SCR fermented by B. firmus NA-1 and B. subtilis GT-D indicated the consistency of $1.95\;Pa{\cdot}s^n\;and\;0.21\;Pa{\cdot}s^n$, respectively. After freeze-drying, the protease activity (615 unit/g) and a-amylase activity (180 unit/g) were obtained from SCR fermented by Bacillus firmus NA-1 and Bacillus subtilis GT-D, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1832-1838
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• 2010

The objective of this study was to improve the flavor of Cheonggukjang prepared by the culture optimization of starter with the fibrinolytic activity. After 25 strains isolated from the commercial Cheonggukjang and Doenjang in different regions were compared, 7 Bacillus strains with proteolytic and slime-producing activities were selected. When the fibrin plate method for fibrinolytic activity was applied, CJJN-4 and 5 showed the higher activity in tripticase soy broth (TSB). All Cheonggukjang prepared with CJJN-4 and 5 also had the fibrinolytic activity, regardless of culture temperature or time. Especially, Cheonggukjang prepared at $40^{\circ}C$ showed higher activity than $45^{\circ}C$, and Cheonggukjang prepared with CJJN-4 for 48 hr at $40^{\circ}C$ showed the highest fibrinolytic activity. Although there was no significant difference in pH of Cheonggukjang prepared with CJJN-4 or 5 during 72 hr at $40^{\circ}C$, Cheonggukjang prepared with CJJN-4 at $45^{\circ}C$ had lower pH until 60 hr than $40^{\circ}C$ or CJJN-5. The total amino type nitrogen contents of Cheonggukjang were 1,139.6 (CJJN-4) and 1,027.6 mg% (CJJN-5) for 72 hr at $40^{\circ}C$, and their producing rates were also higher at $40^{\circ}C$ fermentation than $45^{\circ}C$. Meanwhile, the contents of ammonia type nitrogen induced unpleasant flavor were lower in Cheonggukjang with CJJN-4 and 5 at $40^{\circ}C$ than CJJN-5 at $45^{\circ}C$. Therefore, Cheonggukjang fermented with CJJN-4 starter at $40^{\circ}C$ had the improved flavor, such as change of amino or ammonia type nitrogen production, and higher fibrinolytic activity.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.228-235
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• 2013

Radish (Raphanus sativus) is a common cruciferous vegetable, and its aerial parts, called Mu-chung in Korean, have plentiful nutritional components such as vitamins, minerals and dietary fibers. Mu-chung has been used as a kimchi, a traditional Korean fermented dish, and dried Mu-chung is an important component of soups commonly consumed during winter in Korea. Since the advent of the mass production of radish in Korea, with the segregation of farm areas and towns and changing diets, Mu-chung has mostly been discarded instead of utilized. In addition, studies concerning the efficient utilization and useful bioactivities of Mu-chung are still lacking worldwide. In this study, we prepared the ethanol extract of Mu-chung and its subsequent solvent fractions. Antimicrobial, antioxidation, and anticoagulation activities were then evaluated in the hopes of developing a functional biomaterial from Korean radishes' aerial parts. The ethanol extraction yield for hot-air dried Mu-chung was 5.6%, and the fraction yields of n-hexane (H), ethylacetate (EA), butanol (B) and water residue were 25.3, 3.6, 19.4, and 51.7%, respectively. Analysis of total polyphenol and total flavonoid contents showed that the EA fraction had the highest content (97.57 and 152.91 mg/g) amongst the fractions. In antimicrobial activity assays, the H and EA fractions were effective against gram positive bacteria (Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis), but not effective against gram negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The B fraction also exhibited moderate antibacterial activity, suggesting that the extract of Mu-chung has various antibacterial components. In antioxidation activity assays, the EA fraction showed strong DPPH, ABTS and nitrite scavenging activities ($69-222{\mu}g/ml$ of $IC_{50}$), including reducing power. In anticoagulation activity assays, the EA fraction demonstrated strong inhibition activity against human thrombin and prothrombin. Prominent anticoagulation activity was found in aPTT assays; the aPTT of the EA fraction was extended 15-fold compared than that of the solvent control. Our results suggest that Mu-chung is an attractive nutritional food material possessing useful bioactivities, and the EA fraction of Mu-chung could be developed as a functional food ingredient.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.238-244
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• 2007

To identify the useful biological activities and the superiority in quality of Korean traditional liquors, we prepared the alcohol-free concentrates from different types of commercial traditional liquors, Takju ($T1{\sim}T3$), Yakju/Cheongju ($Y-1{\sim}Y-5$), Fruit wine (F-1) and Soju (S-1, S-2), respectively. We investigate their compositions as well as antimicrobial, antioxidant, and anti-thrombosis activity. Among the 11 traditional liquors, Y-3, Y-4, Y-5 and F-1 showed higher total-polyphenol, total-flavonoids and reducing sugars than the others. The strong antibacterial and anti-thrombosis activities were identified in Y-3, Y-4, Y-5 and F-1, and a minor antioxidant activity was found in F-l. The antibacterial activity of the Y-3, Y-4, Y-5 and F-1 alcohol-free concentrates showed a broad-spectrum, and growth inhibition was found in gram-positive, gram-negative, and ampicillin-resistant bacteria. The sequential solvent fractionation of Y-3, Y-4, Y-5 and F-1, and following analysis showed that ethyl acetate fractions of Y-3, Y-4, Y-5 and F-1 possess strong antibacterial and anti-thrombosis activity. Especially, the ethyl acetate fractions of Y-3, Y-4 and F-1 showed superior anti-thrombosis activity compared than that of aspirin. Our results suggest that the useful substances are produced from substrates and edible plant added during the fermentation, and the Korean traditional liquors could be developed as strong antibacterial and anti-thrombosis agents.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.262-269
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• 2013

The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with 99% homology. The quality characteristics of chunggukjang fermented with B. subtilis BC-P1, Bacillus nato (PC) and commercial chunggukjang (NC) were investigated. The characteristics of fermentation were determined by protease, lipase, xylanase, chitinase, and fibrinolytic activities, reducing sugar, nutrient composition and amino acid contents of cheonggukjang sample. Cheonggukjang fermented with B. subtilis BC-P1 showed the strongest fibrinolytic, xylanase, and chitinase activities. Reducung sugar contents of Cheonggukjang samples were $30.16{\pm}2.11$ mg/g (NC), $28.56{\pm}1.52$ mg/g (PC), $32.39{\pm}1.87$ mg/g (BC-P1). And their total amino acid contents were 338.99 mg% (NC), 445.19 mg% (PC), 741.35 mg% (BC-P1). These results suggested that B. subtilis BC-P1 was suitable to be used as a starter to enhance the quality and effects of cheonggukjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.889-895
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• 2007

This study investigated the quality characteristics of red ginseng cheonggukjang development by a various of concentration of red ginseng extract and powder to enhance its acceptability and functional properties. In the cheonggukjang added with red ginseng extract, viscous substances, reducing sugars, and fibrinolytic activity showed higher values by the addition of red ginseng extract. The standard crude saponin content of products containing red ginseng was evaluated, and found to be suitable in cheonggukjang added with 4% red ginseng extract. In the cheonggukjang added with red ginseng powder, viscous substances, reducing sugars, and fibrinolytic activity showed a similar tendency to the cheonggukjang added with red ginseng extract. Amino type nitrogen and ammonia type nitrogen decreased by increasing the addition of red ginseng powder, and the crude saponin content of cheonggukjang with the addition of 14% red ginseng powder was suitable, in terms of manufacturing standards for products containing red ginseng. Dependent on the addition time of red ginseng in cheonggukjang, viscous substances, reducing sugars, fibrinolytic activity, amino type nitrogen, and ammonia type nitrogen showed no differences based on the addition time; however, for crude saponin content, the cheonggukjang with red ginseng added before fermentation showed a higher saponin content than the cheonggukjang with red ginseng added after fermentation. The ginsenosides $Rg_{1}$, Re, Rf, $Rh_{1}$, $Rg_{2}$, $Rb_{1}$, Rc, $Rb_{2}$, Rd and $Rg_{3}$ were detected, but ginsenoside content did not show significant difference according to addition time. In conclusion, the addition amount of red ginseng in cheonggukjang for optimum fermentation was concentration of 4% (w/w), which showed the best results in quality characteristics.

• KSBB Journal
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• v.17 no.3
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• pp.266-270
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• 2002

Alcohol fermentation conditions for the production of Chinese quince wine were investigated. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to Chinese quince iuices and fermented at $25^{\circ}C$ for 10 days. Physiological functionalities of the Chinese quince wines were determined and compared with those of Chinese quince liquors made by seating of Chinese quince in a mixture of commercial soju and 10% sugar for 30 days and 60 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the Chinese quince wine were 36.7% and 24.0 U, respectively. Tyrosinase inhibitory activity and nitrite scavenging activity of the Chinese quince liquors were 96.7% and 52.7%, respectively and it were similar to those of the Chinese quince liquor trade from soaking of 60 days. Chinese quince wine was showed strong antibacterial activities against Staphylococcus aureus (8.5 mm of clear zone) and Klebsiella pneumonia(4.0 mm of clear zone).

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.300-307
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• 2015

For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by $^1H-NMR$ were tested. Seven strains were confirmed to make high-quality Cheonggukjang.

• Journal of Chest Surgery
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• v.42 no.4
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• pp.532-536
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• 2009

Bypass surgery is performed for insuring continuity of a blood supply that is restricted due to obstruction of the native blood supply. Two types of surgery are commonly carried out: one is anatomic bypass and the other is extraanatomic bypass. Especially, extraanatomic bypass surgery is performed in patients who are a high risk for performing anatomical bypass surgery. The risk factors for anatomical bypass surgery are old age, infection, previous surgery and trauma. A 96-year-old patient underwent extraanatomic bypass surgery from the right femoral artery to the left femoral artery due to total occlusion of the left iliac artery, and 7 years after that operation, a pseudoaneurysm abruptly and spontaneously appeared from the bypass suture site without any predisposing factor. The lesion was revealed to be an organizing thrombus.