• 한방재활의학과학회지
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• 제21권3호
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• pp.33-43
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• 2011

Objectives : The purpose of this study was to investigate the influence of modified fasting therapy using fermented herbal medicine on the changes of body compositions. Methods : This study was carried out on 11 patients who carried out modified fasting therapy using fermented herbal medicine. They went through reducing food intakes period(7 days), fasting period(10~14 days) and refeeding period(10~14 days). Body compositions(weight, BMI(body mass index), skeletal muscle mass, body fat mass, percent body fat, basal metabolic rate, waist-hip ratio, visceral fat area) were measured at each state. And then the data was analyzed. Results : 1. The weight and BMI decreased during the reducing food intakes period and the fasting period, and increased during the refeeding period. But the weight and BMI decreased during the fasting therapy period, as a whole. 2. The skeletal muscle mass decreased during the fasting period and increased during the refeeding period. As the final outcome, for the whole fasting therapy period, decrease of skeletal muscle mass didn't show significance. The body fat mass and percent body fat decreased during the reducing food intakes period, the fasting period and the refeeding period. 3. The basal metabolic rate decreased during the fasting period and increased during the refeeding period. As the final outcome, for the whole fasting therapy period, decrease of basal metabolic rate didn't show significance. 4. The waist-hip ratio decreased during the fasting period and the refeeding period. The visceral fat area decreased during the fasting period and refeeding period. Conclusions : Results from this investigation showed that modified fasting therapy using fermented herbal medicine have positive effects on changes of body compositions. This results are expected to compensate the defects of existing fasting therapy.

• 한국약용작물학회지
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• 제18권4호
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• pp.255-265
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• 2010

The extent of growth L. plantarum (LP), L. delbrueckii subsp. bulgaricus (LD), L. fermentum (LF), S. thermophilus (ST), B. longum (BI) and S. cerevisiae (SA) was generally good with the lower concentration of the ginseng extract. Total sapogenin content was slightly different with kinds of a fermentation microorganism and the time of fermentation process, and generally reduced compare to before fermentation. The content of ginsenoside Rb1, Rb2, Rb3, Re and Rf were decreased with the fermentation but ginsenoside Rd was increased by the E, LF and SA fermented extract. The content of compound K increased in the order of not-fermented extrac < enzyme fermented extract < enzyme and microorganism fermented extract, and as the fermented time get longer, the content of compound K was sightly increased. Especially, the content of compound K of the SA fermented extract was the most increased, also it of the BI, LD and LF fermented extract was increased, so these extract were considered a high valuable. Polyphenol content of the BI, LD, LP and ST fermented extract indicated $9.18{\pm}0.39{\sim}15.68{\pm}0.54$ mg/10 g which was lower than it of a not-fermented extract ($11.92{\pm}0.26{\sim}28.41{\pm}0.39$ mg/10 g). Flavonoid content of a ginseng fermented extract indicated $26.93{\pm}0.17{\sim}156.45{\pm}1.29$ mg/10 g, it was higher than a not-fermented extract ($18.06{\pm}0.90$ mg/10 g). As the fermented time get longer, the flavonoid content tendency to increase. DPPH radical scavenging activity of a fermented ginseng extract was $24.11{\pm}1.41{\sim}55.62{\pm}0.33%$, it was slightly lower compared to a natural antioxidant, vitamin C. But it of the LF and ST fermented extract was similar to a natural antioxidant, vitamin C. It has not a concerned in a fermentation. Nitrite scavenging ability of a 24 hr fermented extract was above 80% at pH 2.5 and 4.2, it was similar to an artificial antioxidant, BHT ($84.76{\pm}0.13%$; pH2.5, $84.98{\pm}0.11%$; pH 4.2). It has not a concerned in a fermentation. SOD-like activity of a fermented extract was lower than that of a not-fermented extract ($19.22{\pm}0.51%$), but it of the E and LP-fermented extract was a very highly notable value. As the fermented time get longer, the SOD-like activity tendency to increase.

• 대한본초학회지
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• 제27권3호
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• pp.95-100
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• 2012

Objectives : This study was carried out to investigate the acute toxicity and safety of $Leejung$-$tang$($Lizhong$-$tang$) and fermented $Leejung$-$tang$($Lizhong$-$tang$) extract. Methods : To evaluate their acute toxicity and safety, 0(control group), 1250, 2500 and 5000 mg/kg of $Leejung$-$tang$($Lizhong$-$tang$) and fermented $Leejung$-$tang$($Lizhong$-$tang$) extracts were orally administered to 35 male and 35 female ICR mice. After a single administration, we observed survival rates, general toxicity, changes of body weight, and autopsy. Results : Compared with the control group, we could not find any toxic alteration in any of treated groups (1250, 2500 and 5000 mg/kg). Conclusions : $LD_{50}$ of $Leejung$-$tang$($Lizhong$-$tang$) and fermented $Leejung$-$tang$($Lizhong$-$tang$) were over 5000 mg/kg and it is very safe to ICR mice.

• 대한본초학회지
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• 제26권4호
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• pp.101-107
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• 2011

Objectives : Socheongryong-Tang (小靑龍湯, SCRT) has been widely used to treat respiratory disease. In this study, we investigate the acute toxicity and safety of fermented Socheongryong-Tang extract. Methods : To evaluate the acute toxicity and safety, 0 (control group), 1250, 2500 and 5000 mg/kg of Socheongryong-Tang and fermented Socheongryong-Tang extracts were orally administered to male and female ICR mice. After single administration, we observed survival rates, general toxicity, changes of body weight for the 14 days and autopsy. Results : Compared with the control group, we could not find any toxic alteration in all treated group (1250, 2500 and 5000 mg/kg). Conclusions : $LD_{50}$ of Socheongryong-Tang and fermented Socheongryong-Tang extracts might be over 5000 mg/kg and it is safe to ICR mice.

• 한국한의학연구원논문집
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• 제15권3호
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• pp.93-98
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• 2009

In this research, the acute toxicity of fermented Yukmijihwangtang extract was examined using male and female ICR mice, To evaluate the acute toxity and safety, 0(control group), 1250, 2500 and 5000 mg/kg of fermented Yukmijihwangtang extract were orally administered to male and female ICR mice. After single administration, we observed survival rates, general toxicity, changes of body weight for the 14 days and autopsy at 1 day following the administration according to the Regulation of Korean Food and Drug Administration. Compared with the control group, we could not find any toxic alteration in all treated groups (1250, 2500 and 5000 mg/kg). $LD_{50}$ of fermented Yukmijihwangtang extract might be over 5000 mg/kg and it is very safe to ICR mice.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.110-110
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• 2019

Beet (Beta vulgaris) is a crop similar to sugar beet, chard and leaf beets, and its origin is the Mediterranean coast of southern Europe and Central Asia. Among the components contained in beet, betalain, the main component of the root, has been reported to prevent lipid peroxidation induced by active oxygen and free radicals due to its high radical scavenging ability. Among these, the betalain, betanin (Betanidin 5-O-${\beta}$-glucoside) contains both phenolic and cyclic amine groups, all of which are highly electron-donating and act as antioxidants and has tyrosinase inhibitory activity. Betanin accounts for about 75-95% of the total pigment found in the beet. EM stands for effective microorganisms and is a collection of beneficial microorganisms. EM includes yeast, lactic acid bacteria, mycelia, photosynthetic bacteria, actinomycetes, etc. Human patch test according to CTFA guidelines was observed to be a safe source of no stimulation when 5% (v/v) of the EM fermentation liquid was applied to the human body. In addition, beneficial microorganisms are synergistic in the process of co-existence and cultivation and it has the effect of increasing antioxidant capacity and inhibiting corruption. This study confirms the difference in tyrosinase inhibitory activity and betanin content of beetroot extracts and EM fermented beetroot extracts. Hence, these results confirm that EM fermented beetroot extracts are highly beneficial for the human body.

• 생명과학회지
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• 제24권7호
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• pp.750-756
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• 2014

본 연구에서는 미생물을 이용하여 감귤과피 발효를 실시하고, 발효 추출물의 생리활성 변화를 확인하였다. 분말화시킨 온주밀감 과피에 Aspergillus niger를 첨가하고 5일간 진탕 배양하고 감귤발효물을 ethyl acetate로 추출하였다. 대조구는 발효 전 감귤과피 추출물을 사용하였으며, 각 추출물의 성분변화는 HPLC를 이용하여 분석하였다. 그 결과, neohesperidin 함량이 현저히 증가하면서, 발효에 의해 compound 1, 2가 생합성되었다. 감귤발효 추출물의 항염 활성은 LPS로 염증을 유발시킨 RAW 264.7 macrophage cell에서 확인하였다. 감귤발효 추출물이 대조군에 비해 NO (Nitric oxide) 생성이 유의적으로 감소하였으며, 염증반응과 관련된 단백질 iNOS와 COX-2 의 발현도 감귤발효 추출물에서 유의적으로 감소하였다. 감귤발효 추출물은 pro-inflammatory cytokine인 TNF-${\alpha}$와 IL-6 생성을 억제하는 효과도 나타내었다. 본 연구 결과를 통하여 감귤 과피의 flavonoid 배당체 화합물들을 aglycone 형태로 전환함과 동시에 유효 생리활성 성분의 효능을 증대시켜 부산물로서 발생되는 감귤의 새로운 활용 방안으로 기대된다.

• 대한본초학회지
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• 제27권1호
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• pp.35-39
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• 2012

Objectives : The purpose of this study was to investigate the changes in the contents of constituents in Samultang and its fermentations with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei, L. acidophilus, L. casei, L. plantarum, L. amylophilus, L. curvatus, L. delbruekil subsp. lactis, L. casei, B. breve, and B. thermophilum, were used for the fermentation of Samultang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : A remarkably increased component was identified to be nodakenetin and a decreased component was determined to be nodakenin. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these two compounds in fermented Samultang were different. Samultang fermented by L. plantarum showed the most remarkable changes. Conclusion : Nodakenetin was identified as bioconversion component after fermentation and L. plantarum was discovered the best bacteria to increase the component.

• Natural Product Sciences
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• 제20권2호
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• pp.102-106
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• 2014

Gumiganghwal-tang (GMT) is a traditional herbal prescription used for treatment of the common cold, pain, and inflammatory diseases. Variations in the amounts of bioactive components of GMT and GMT fermented with 10 Lactobacillus strains were investigated by high-performance liquid chromatography coupled with diode array detection (HPLC-DAD). Simultaneous qualitative and quantitative analyses of eleven bioactive compounds (prim-O-glucosylcimifugin, liquiritin, cimifugin, baicalin, liquiritigenin, wogonoside, baicalein, wogonin, butylphthalide, imperatorin, and isoimperatorin) were performed, with comparison of their retention times (tR) and UV spectra with those of standard compounds. The amounts of baicalin (8.71 mg/g), liquiritigenin (5.28 mg/g) and butylphthalide (5.10 mg/g) were the major compounds in GMT. We found that L. fermentum KFRI 145 fermented wogonoside and baicalin to their aglycones, wogonin and baicalein, respectively. These results indicated that L. fermentum KFRI 145 has potential as a functional starter culture for manufacturing fermented GMT.

• Journal of Applied Biological Chemistry
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• 제56권3호
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• pp.131-135
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• 2013

자음강화탕(Jaeumgangwha-tang, JGT)은 전통적인 한방처방으로, 만성 기관지염과 염증 질환 등을 치료하는데 사용된다. 자음강화탕을 10종의 균주로 발효한 후, HPLC-DAD를 이용하여 발효 전, 후의 자음강화탕에서 생물활성을 가지는 5-hydroxymethylfurfural(5-HMF), paeoniflorin, nodakenin, hesperidin, nodakenetin, palmatine, berberine, glycyrrhizin을 지표성분으로 설정하고 변화를 관찰하였다. 8종의 지표성분에 대하여 정성, 정량적인 동시분석을 수행하였고 머무름 시간($t_R$)과 UV 최대 흡수파장을 비교하였다. 이 결과 paeoniflorin이 6.95 mg/g으로 자음강화탕의 주성분으로 확인되었다. Lactobacillus fermentum KFRI 145으로 발효된 자음강화탕에서 nodakenetin의 함량이 $0.47{\pm}0.01mg/g$으로 관측되어 nodakenetin이 발효 후의 자음강화탕에서 발효 전보다 2,250% 증가한 것을 확인하였다. 또한 Lactobacillus acidophilus KFRI 162으로 발효된 자음강화탕에서 paeoniflorin과 hesperidin을 제외한 가장 많은 화합물들이 증가하는 것을 확인하였다.