• International journal of advanced smart convergence
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• 제10권3호
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• pp.214-224
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• 2021

We was confirmed that the antler extract increases the expression of marker genes expressed in the process of bone formation, and that the effect on the increase in the expression of the gene is further increased by fermentation of the antler extract. In addition, the mouse model in which menopausal was induced by ovary extraction significantly reduced the movement distance and exercise time of mice compared to the control group. But the decrease was somewhat alleviated by the administration of the antler extract, and completely restored when the fermented antler extract was administered. In the menopause-induced mice, the body weight ratio of heart, liver, and spleen weights increased compared to the control group, but the antler extract and the antler ferment extract restored the body weight ratio of various organ weights to the level of the control group in the menopause-induced mice. Consequently, this has led to mitigating changes in the metabolism affected by menopause.

• Animal Bioscience
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• 제36권2_spc호
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• pp.364-373
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• 2023

The gastrointestinal (GI) tract of ruminants contains diverse microbes that ferment various feeds ingested by animals to produce various fermentation products, such as volatile fatty acids. Fermentation products can affect animal performance, health, and well-being. Within the GI microbes, the ruminal microbes are highly diverse, greatly contribute to fermentation, and are the most important in ruminant nutrition. Although traditional cultivation methods provided knowledge of the metabolism of GI microbes, most of the GI microbes could not be cultured on standard culture media. By contrast, amplicon sequencing of 16S rRNA genes can be used to detect unculturable microbes. Using this approach, ruminant nutritionists and microbiologists have conducted a plethora of nutritional studies, many including dietary interventions, to improve fermentation efficiency and nutrient utilization, which has greatly expanded knowledge of the GI microbiota. This review addresses the GI content sampling method, 16S rRNA gene amplicon sequencing, and bioinformatics analysis and then discusses recent studies on the various factors, such as diet, breed, gender, animal performance, and heat stress, that influence the GI microbiota and thereby ruminant nutrition.

• 대한한방소아과학회지
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• 제27권4호
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• pp.108-121
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• 2013

Objective This study was designed to investigate the effects of Gamiygin-tang (GY) extract (GYE) and fermented solution (GYF) on body weight, serum lipid level and adipocyte differentiation in high fat diet-fed obese mice. Materials and Methods High fat diet-fed obese mice and 3T3-L1 adipocytes mice were treated with GYE and GYF and obesity related markers were assessed. A cytotoxicity assay was carried out by MTS assay. Inhibitory effects of GYE and GYF on adipocyte differentiation were carried out by Oil Red O staining. The effects of GYE and GYF on the expression of adipocyte differentiation regulatory factors, peroxisome proliferator-activated receptor gamma ($PPAR{\gamma}$) and CCAAT/enhancer binding protein alpha (CEBP-${\alpha}$) were measured by real-time reverse transcriptase-polymerase chain reaction. The effects of GYE and GYF on the expression of adipocyte differentiation regulatory factors were also determined in relation to protein production/protein levels by western blotting. The anti obesity effects of GYE and GYF were measured in high fat-diet induced obese mice. Various factors were measured from the serum of the high fat-diet mice. Results Though GYE did not show toxicity at the concentration of 1mg/ml, GYF showed toxicity at the concentration of 1mg/ml. The GYE at 0.1 and 1mg/ml inhibited the differentiation of 3T3-L1 cells, and the GYF also inhibited the differentiation of 3T3-L1 cells. The effect of GYE on adipocyte differentiation factors including PPAR-${\gamma}$ and CEBP-${\alpha}$ was investigated and compared to the corresponding concentration levels of GYF. GYE and GYF both suppressed the RNA and protein levels of adipocyte differentiation factors. In the animal test both GYE and GYF reduced weight gain. GYE and GYF reduced blood cholesterol, TG and LDL levels. GYF better reduced blood cholesterol levels. Conclusions These results demonstrate that GYE and GYF exerts anti-obesity effect in 3T3-L1 cells and obese mice induced by high-fat diet.

• 한국식품영양과학회지
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• 제41권2호
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• pp.254-260
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• 2012

본 연구는 건조 오미자 추출액을 이용하여 오미자와인을 발효하였다. 건조 오미자를 YM배지에 분주하고 반복 배양하여 알코올 발효효모 OM-1 및 OM-2를 분리하였다. 분리균은 $10^{\circ}Brix$로 보당한 오미자 추출액배지에서 10% 이상의 알코올을 생성하였으며, OM-2로 발효한 오미자와인의 관능적 특성이 OM-1으로 발효한 와인보다 우수한 것으로 평가되었다. 분리균 OM-2는 0.1% urea, 0.02% mineral mixture를 첨가한 오미자 추출액배지에서 균체증식이 유의적으로 촉진되었으며 vitamin mixture는 urea가 첨가된 경우에만 약간의 증식촉진 효과를 나타내었다.

• 한국산학기술학회논문지
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• 제10권11호
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• pp.3500-3505
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• 2009

한방소재를 이용한 화장품이 아토피피부염을 개선하는지를 알아보고자, 중등증의 아토피 피부염환자 16명을 대상으로, 진경한방컴플렉스(감초, 백지, 작약, 지실, 천궁, 갈근, 현호색), 편백수, 녹차, 황기, 홍삼, 당밀발효액, 사과 발효여과물이 함유된 화장수와 크림을 하루에 3회 피부염병변에 6주간 도포하도록 하였다. 그 결과 SCORAD 지수는 $26.9{\pm}11.8$에서 $14.9{\pm}9.7$로 감소(p<0.05), Total IgE(IU/mL)는 $641.9{\pm}1294.6$에서 $565.8{\pm}1076.8$로 감소, Eosinophil의 수(ug/dL)는 $246.7{\pm}203.5$에서 $203.3{\pm}130.7$로 감소하였다(p<0.05). 피부수분함유량은 $36.6{\pm}10.0$에서 $44.0{\pm}10.3$로 증가(p<0.01), 경피수분손실량(g/h/$m^2$)은 $16.7{\pm}5.1$에서 $15.4{\pm}8.7$로 감소(p<0.05)하였으며, 피부 pH는 약산성을 유지하였다. 또한 의사 및 환자의 총괄유효성 평가도 증가되었다.

• 한국식품과학회지
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• 제52권2호
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• pp.191-199
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• 2020

본 연구에서는 발효식품으로부터 항당뇨 효능을 지닌 유산균을 분리하여 뽕잎 추출물을 발효하고, 제조된 유산균 발효 뽕잎 추출물의 항당뇨 효능을 평가하였다. 갓김치에서 분리된 Lactobacillus plantarum SG-053은 α-glucosidase 저해 활성이 96.8%로 가장 우수하고, 뽕잎을 발효하여 뽕잎에 존재하는 항당뇨 지표물질인 1-deoxynojirimycin (DNJ)의 함량을 2.2배 증가시키며 우수한 생육 활성을 나타내어 본 연구에서 뽕잎 추출액의 발효에 사용하였다. L. plantarum SG-053으로 발효한 뽕잎 추출물은 L6 근관세포에 대한 세포독성은 없었고, IRS-1, PI3K p85α, GLUT-4 유전자 발현을 각각 1.4, 2.2, 1.4배로 증가시켰으며, 세포의 2-deoxyglucose 흡수를 1 μM의 인슐린보다 높은 수준인 40.7% 증가시켜 인슐린 신호전달 경로를 활성화시킴으로써 세포의 인슐린 저항성을 개선하는 것으로 확인되었다. 경구 당 부하 검사를 통해 유산균 발효 뽕잎 추출물이 포도당 섭취에 의해 증가한 혈당을 빠르게 감소시키고, α-glucosidase의 저해를 통해 maltose의 분해에 의한 혈당 증가를 억제하였다. 유산균 발효 뽕잎 추출물은 SD rat의 허벅지 골격근 조직의 PI3K p85α와 GLUT-4 유전자 발현을 각각 6.4, 2.1배 증가시켜 L6 근관세포에서와 유사한 결과를 나타냈으며, in vivo 근육 조직에서도 인슐린 신호전달경로의 활성화에 영향을 준다는 것을 확인하였다. 본 연구 결과로 L. plantarum SG-053이 뽕잎을 효과적으로 발효하여 DNJ의 함량을 증진시킨다는 것을 확인하였으며, L. plantarum SG-053으로 발효한 뽕잎 추출물은 우수한 항당뇨 효능을 지니는 것을 세포 및 동물실험 수준에서 확인하였다.

• 한국식품과학회지
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• 제54권1호
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• pp.103-108
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• 2022

본 연구에서는 조미용 저염된장을 개발하기 위해 정미성과 안전성이 우수한 고초균과 황국균을 이용하여 쌀 및 콩 발효액을 제조하고 숙성시키면서 이에 따른 장류 적용 특성을 분석하고 이를 조미용 저염된장에 적용하고자 하였다. 선별된 균주 3종을 이용하여 쌀과 콩의 발효물을 제조하였고 숙성기간에 따른 품질특성 변화를 확인하였다. 그 결과 쌀, 콩 발효물 모두 숙성기간에 따라 pH는 감소하고 적정산도, AN, 총당 및 환원당은 증가하는 경향을 보였으며 염도와 수분은 유의적인 차이를 보이지 않았다. 이 결과 콩, 쌀발효물의 발효 균주 및 숙성기간은 AN, 총당, 환원당 증가를 보인 균주 및 기간으로 선정하였다(콩: SRCM102487 및 3주, 쌀: SRCM104466 및 6일). 숙성로 선정하였다. 최종 선발된 균주와 대조구의 균주를 이용하여 각 발효물을 제조, 혼합한 후 조미저염된장을 제조한 후 특성을 비교하였다. 된장의 이화학적 특성인 pH와 적정산도, 염도는 유의적인 차이가 없으며, 아미노산성 질소 함량은 선발된 균주를 이용한 된장이 더 높은 함량을 보여주었다. 선발된 균주를 이용한 된장의 유기산은 citric acid와 lactic acid가 주요 유기산으로, 유리당은 glucose가 주요 유리당으로 나타났다. 된장의 유리아미노산 함량은 선발된 균주를 이용한 된장이 지미, 고미, 감미를 나타내는 아미노산 성분의 함량이 더 높은 결과를 보여주었다. 핵산관련물질은 hypoxanthine, inosine, IMP, AMP 순으로 높게 나타났으며, 선발된 균주를 이용한 된장이 IMP를 제외하고 나머지 3가지 물질 중에서 유의적으로 높은 함량을 나타내었다. 이와 같이 쌀과 콩을 선발된 균주로 발효하여 이를 된장에 적용하였을 때 다양한 아미노산과 핵산물질로 인해 된장의 풍미를 증진시키고 산업적으로 적용가능한 조미저염된장 제조가 가능할 것으로 판단되었다.

• Journal of Microbiology and Biotechnology
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• 제6권4호
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• pp.255-259
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• 1996

$\beta$-Glucosidase was known to be involved in the mutagenic activation of $\beta$-glucosides. The level of $\beta$-glucosidase in the feces of adults was 2.7 times higher than that of infants. There was no difference in the percentage of $\beta$-glucosidase positive strains among Bifidobacterium isolates between adults and infants, corresponding to 90 and 92$%$, respectively. However, the strains from adults showed 1.9 times higher enzyme activity than those from infants when grown in Brain Heart Infusion medium. $\beta$-Glucosidase negative strains could not ferment $\beta$-glucosidase substrates, such as cellobiose, salicin, naringin, esculin and arbutin. Presence of $\beta$-glucosidase in Bifidobacterium did not alter the degree of growth in reconstituted skim milk. The $\beta$-glucosidase level was much lower in milk and vegetable medium, although cells grew above $10^8$cfu/ml, than in BHI medium. This study suggests that metabolic activation of the $\beta$-glucosides by Bifidobacterium $\beta$-glucosidase varies significantly depending on types of growth medium.

• Journal of Microbiology and Biotechnology
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• 제3권2호
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• pp.95-98
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• 1993

This study was carried out to isolate and characterize the mutant strains of Schwanniomyces castellii NRRL Y-2477. Mutants were prepared with the treatment of ethyl methane sulfonate. 2-deoxy-D-glucose resistant mutants were isolated and two mutants were selected based on their high production of amylolytic enzymes and their ability to ferment starch. The mutants selected had higher a-amylase and glucoamylase activities than the wild type strain from several other carbon sources. Especially, it was revealed that mutant strain M-9, when cultured in the presence of glucose as a sole carbon source, shows relatively high activities of a-amylase and glucoamylase compared to those of the wild type strain. In result, this mutant strain can be considered as a constitutive producer of amylolytic enzymes. To compare the ethanol production ability of wild type strain and of mutant strains selected, an alcohol fermentation was carried out using 100 g/l soluble starch. Mutant strain M-9 did not improve the direct alcohol fermentation of starch, despite its excellent amylolytic activities performance. On the other hand, mutant strain M-6 produced 37.9 g/l (4.8%, v/v) ethanol by utilizing about 82% of substrate.

• 한국식생활문화학회지
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• 제3권1호
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• pp.101-111
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• 1988

This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.