• Journal of Life Science
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• v.21 no.9
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• pp.1315-1322
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• 2011

This study was conducted to investigate the effects of several herbal extracts (obtusifolia, cinnamon, chinese pepper, licorice root) on the characteristics of rumen fermentation in vitro. Soybean meal was used as a substrate for fermentation in vitro. Herbal extracts were supplemented to media by 10% of the substrate. The substrates supplemented to Dehority artificial media with herbal extracts were fermented in 30ml serum bottles for 0, 3, 6, 9, 12 and 24 hr at $39^{\circ}C$. Cumulative gas production was significantly (p<0.05) greater in the herbal extract supplements than in the control, in the order of licorice root, chinese pepper, cinnamon and obtusifolia. Methane proportions of the herbal extracts were significantly (p<0.05) higher than that of the control. Licorice root extract supplementation resulted in the lowest methane proportion at 3 hr fermentation. Proportion of hydrogen was significantly (p<0.05) higher in the herbal extract supplements than in the control at 12 hr fermentation. Compared to the control, ammonia concentration in the licorice root was significantly higher at 3 hr fermentation, but lower at 12 hr fermentation (p<0.05). Based on these results, supplementation of the herbal extracts used in this experiment resulted in increased cumulative gas production and stimulating methane production in vitro rumen fermentation.

• Korean Journal of Medicinal Crop Science
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• v.28 no.5
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• pp.371-378
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• 2020

Background: In this study, the radix of Astragalus membranaceus Bunge extract fermented by Saccharomyces cerevisiae, Weissella cibaria, and Pediococcus pentosaceus to increase the levels of isoflavonoid aglycone contents. Methods and Results: In order to change the in isoflavonoids, we fermented the radix of A. membranaceus extracts with microorganisms that have β-glucosidase activity. Besed on the β-glucosidase activity, we selected three strains, Weissella cibaria, Pediococcus pentosaceus, and Saccharomyces cerevisiae. HPLC analysis revealed that the levels of isoflavonoid aglycones were increased in all fermentation cases, and the extracts fermented by S. cerevisiae showed the highest levels of isoflavonoid aglycones. We evaluated the antioxidant activity, anti-wrinkle effects and whitening effects of the S. cerevisiae-fermented extracts using the DPPH assay, tyrosinase inhibition activity assay, and collagenase inhibition activity assay. We confirmed higher activity in S. cerevisiae-fermented extracts than in control, with the half maximal inhibitory concentration (IC₅₀) value of 565.1 ± 59.1 ㎍/㎖ in DPPH radical scavenging activity, tyrosinase inhibition rate of 78.4 ± 0.9%, and collagenase inhibition rate of 83.8 ± 1.1%. Conclusions: We selected three stains of microorganisms showing high β-glucosidase activity, W. cibaria, P. pentosaceus and S. cerevisiae. Isoflavonoid glycones in the radix of A. membranaceus were converted to isoflavonoid aglycones by fermentation. In addition, the fermented radix of A. membranaceus exhibited antioxidant activity, anti-wrinkle effect, whitening effect and radical scavenging activity.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.133-141
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• 2012

$Kochujang$ is a fermented paste originated from in and $Kochujang$ sauce is a nutritionally and functionally improved version of $Kochujang$ with additions of beef and tonic herbal extracts. The optimization of the ingredient ratios in the manufacturing of $Kochujang$ sauce was investigated using central composite design and response surface methodology. The amount of beef ($X_1$) and the amount of tonic herbal extract ($X_2$) were chosen as the independent variables. The dependent variables consisted of the properties and sensory evaluation scores The examined physicochemical properties included water activity, pH, color, viscosity, and soluble solids. The sensory evaluation attributes were color, flavor, taste, texture, and overall acceptability. Among them, the selected dependent variables were the sauce viscosity ($Y_1$) and the overall acceptability ($Y_2$) of the sauce. The optimal conditions for the independent variables were $X_1$= 9.7% and $X_2$= 14.1%. In addition, the predicted values of the multiple response optimal conditions were $Y_1$= 331000 (cP) and $Y_2$= 7.1 (points), and the actual experimental values were $Y_1$= 3316667 (cP) and $Y_2$= 7 (points).

• Herbal Formula Science
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• v.31 no.1
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• pp.53-65
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• 2023

Objectives : Present study investigated the hepatoprotective effects and the optimal mixing ratio of fermented Schizandrae Fructus Pomace (fSFP) and Hoveniae Semen Cum Fructus (HSCF) extract combination in carbon tetrachloride (CCl₄)-induced acute liver injury mice. Methods : ICR mice were orally administered with 200 mg/kg of fSFP, HSCF and mixtures of fSFP and HSCF [MSH (w:w); 1:1, 1:2, 1:4, 1:6, 2:1, 4:1, 6:1, and 8:1] for 7 consecutive days. Silymarin (100 mg/kg) was administered as a reference drug. 0.5 mL/kg of CCl₄ was injected intraperitoneally to induce acute liver injury. Body weight gain, relative liver weight, serum chemistry, histopathological analysis, and hepatic endogenous antioxidants capacities were observed. Results : All diverse combinations of MSH significantly reduced relative liver weight increase by CCl₄. In addition, MSH administrations significantly decreased the elevation of serum alanine aminotransferase and aspartate aminotransferase activities by CCl₄. Histopathological observation indicated that all MSH treatments significantly reduced the increase of degenerated hepatocytes, inflammatory cell infiltration, and histological activity index score by CCl₄. Moreover, all MSH administrations reduced the elevation of malondialdehyde contents, and ameliorated the reduction of hepatic glutathione contents, superoxide dismutase activity, and catalase activity. Among the various mixing ratio of MSH combinations, MSH 1:1 and 2:1 showed the most potent anti-oxidative stress, and hepatoprotective effect. Conclusion : Present results suggest that 1:1 and 2:1 combinations of MSH is promising herbal formulation with the hepatoprotective effect against oxidative stress.

• Korean Journal of Medicinal Crop Science
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• v.26 no.3
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• pp.205-213
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• 2018

Background: Since the revised Ginseng Industrial Act was passed, ginseng sprouts have become a new medicinal vegetable for which there is high consumer demand. However, the existing amount of research and data on ginseng production has not kept pace with this changed reality. Methods and Results: In this study we analyzed the changes in the amounts of ginsenosides in different parts of growing ginseng sprouts during the period from when organic seedlings were planted in nursery soil until 8 weeks of cultivation had elapsed, which was when the leaves hardened. In the leaves, ginsenoside content increased 1.62 times with the panaxadiol (PD) system and 1.31 - 1.56 times with the panaxatriol (PT) system from 7 to 56 days after transplantation. During the same period, the total ginsenoside content of the stems decreased by 0.66 - 0.91 times, and those of the roots increased until the $21^{st}$ day, and then underwent steep declines. The effect of fermented press cake extract (FPCE) and tap water (TP) on the total amount of ginsenoside per plant were similar, and could be represented with the equations $y=1.4330+0.2262x-0.0008x^2$ and $y=0.9555+0.2997x-0.0031x^2$ in which y = ginsenoside content x = amount of and on the total amounts of FPCE or TP, respectively after 26.4 days, however, the difference between ginsenoside content with FPCE and TP widened. Conclusions: These results suggested that the amounts of ginsenosides in different parts of ginseng varied with the cultivation period and nutrient supply. These findings also provide fundamental data on the distribution of ginsenosides among plant parts for 2-year-old ginseng plants in the early-growth stage.

• Journal of Microbiology and Biotechnology
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• v.29 no.5
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• pp.739-748
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• 2019

Cheonggukjang and chaga mushrooms have numerous health benefits, and have been used in alternative medicine. Therefore, a powder mixture of 98: Cheonggukjang and 2: Chaga extracts was fermented with Lactobacillus acidophilus KCTC3925 (FCC) and its anti-obesity effects in high-fat diet (HFD)-induced obese mice were determined. Five-week-old male ICR mice were fed a normal diet or HFD in the presence or absence of 3% and 5% FCC by weight (n = 10 per group). After 12 weeks, the mice were sacrificed, and the serum and tissue samples were collected for analysis. Body weight and epididymal fat pad weight were significantly lowered in the 3% and 5% FCC groups compared with those in the HFD control group (p < 0.01). FCC supplementation suppressed serum triglyceride and increased serum HDL-C levels (p < 0.01). Serum GOT, GPT, and leptin levels, hepatic COX-2 mRNA expression, and splenic COX-2 and IL-4 mRNA expression were significantly higher in the HFD groups than in the control group (p > 0.05); however, except for splenic IL-4 levels, the increases were significantly attenuated by FCC supplementation. Expression of ICAM-1, an aortic inflammatory marker, was significantly increased in the HFD group; this effect was suppressed in the 3% FCC group (p < 0.01) but not in the 5% FCC group. FCC suppressed the body weight and epididymal fat pad weight gain, as well as inflammatory responses in the liver and spleen of HFD-fed mice. Thus, FCC supplementation will be beneficial for the treatment of obesity-related effects.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• Korean Journal of Plant Resources
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• v.30 no.3
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• pp.272-279
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• 2017

EP was obtained through 20% ethanol extraction of Pueraria lobata root, and the fermented form of EP, FEP, was prepared from the EP after incubating with Lactobacillus rhamnosus vitaP1. There was no significant toxicity by EP and FEP up to $1000{\mu}g/ml$ in NIH-3T3, HaCaT, and B16F10 cells. In addition to antioxidant potentials of EP and FEP determined by DPPH and ABST assays, we confirmed increase of procollagen type I and elastin synthesis by supplementation of the EP and FEP at the concentration of $50{\mu}g/ml$ using ELISA kits. The protein expression levels of matrix metalloprotease (MMP)-1, -3, and -9, those are involved in the degradation of collagen or other skin matrix proteins, were remarkably suppressed while their inhibitory protein metallopeptidase inhibitor 1 (TIMP-1) was greatly up-regulated by supplementation of the EP and FEP at a concentration of $50{\mu}g/ml$. Taken together, both EP and FEP supplementation could be involved in the suppression of the skin wrinkle formation through inhibiting degradation of collagen and stimulating the synthesis of collagen and elastin. The results showed that the anti-wrinkle potential of the EP and FEP will be a promising candidate for developing cosmeceutical compounds or products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1740-1746
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• 2012

Sparassis (S.) crispa is an edible mushroom abundant in dietary fiber and ${\beta}$-glucan. The aim of this study was to prepare extracts and residues of the fruit bodies of S. crispa fermented with Lactobacillus (L.) brevis and Monascus (M.) pilosus and to measure the remaining dietary fiber and ${\beta}$-glucan. Dried powder of S. crispa containing 64.4 g/100 g total dietary fiber (2.6 g/100 g soluble and 61.8 g/100 g insoluble dietary fibers) and 24.0 g/100 g ${\beta}$-glucan was used as the starting material for the extraction. Raw and fermented S. crispa were extracted with hot water and three kinds of aqueous ethanol (50, 70, and 90%, v/v), respectively. A hot water extract from S. crispa fermented with M. pilosus had greater soluble dietary fiber content (19.3 g/100 g) than that from raw S. crispa with 14.6 g/100 g soluble dietary fiber or that from L. brevis-fermented S. crispa with 8.2 g/100 g soluble dietary fiber. The yield of the extract was 16.6% of intial weight of dried S. crispa. After hot water extraction of S. crispa fermented with M. pilosus, residues containing 90.5 g/100 g total dietary fiber (1.3 g/100 g soluble and 89.2 g/100 g insoluble dietary fibers) were obtained, and the yield was 69.6% of intial weight of dried S. crispa. The residue (31.0 g/100 g) contained more ${\beta}$-glucan than raw S. crispa or M. pilosus-fermented S. crispa (24.4 g/100 g). The resulting hot water extract and residue from S. crispa fermented with M. pilosus would be suitable for use in preparing liquid and powdered health functional foods, respectively.

• Biomolecules & Therapeutics
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• v.22 no.3
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• pp.246-253
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• 2014

Codonopsis lanceolata has been used as an herbal medicine for several lung inflammatory diseases, such as asthma, tonsillitis, and pharyngitis. Previously, we showed the neuroprotective effect of steamed and fermented C. lanceolata (SFC) in vitro and in vivo. In the current study, the treatment of HT22 cells with SFC decreased glutamate-induced cell death, suggesting that SFC protected HT22 cells from glutamate-induced cytotoxicity. Based on these, we sought to elucidate the mechanisms of the neuroprotective effect of SFC by measuring the oxidative stress parameters and the expression of Bax and caspase-3 in HT22 cells. SFC reduced contents of ROS, $Ca^{2+}$ and NO. Moreover, SFC restored contents of glutathione and glutathione reductase as well as inhibited Bax and caspase-3 activity in HT22 cells. These results indicate that steamed and fermented C. lanceolata (SFC) extract protected HT22 cells by anti-oxidative effect and inhibition of the expression of Bax and caspase-3.