• 대한상한금궤의학회지
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• v.13 no.1
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• pp.21-44
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• 2021

Objective : This study aimed to assess the preventive effect of Bupleuri Radix aqueous extracts (BR) and red koji-fermented BR (fBR) in lipopolysaccharide (LPS)-induced acute lung injury in a rat model. Methods : Rats were administered 30, 60, or 120 mg/kg/day of fBR for 28 days before LPS treatments. All rats were sacrificed 5 h after LPS treatment (500 ㎍/head, intratracheal instillation). Body weights, lung weights, pulmonary transcapillary albumin transit, arterial gas parameters (pH, partial pressure [Pa] of O2, PaCO2), bronchoalveolar lavage fluid (BALF) protein, lactate dehydrogenase (LDH), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), total cell numbers, neutrophil/alveolar macrophage ratios, lung malondialdehyde (MDA), and myeloperoxidase (MPO) were measured. In addition, histopathological changes including the luminal surface of alveoli (LSA), thickness of alveolar septum, and number of polymorphonuclear neutrophils (PMNs) were checked. Results : LPS injection led to increases in lung weights, pulmonary transcapillary albumin transit, BALF protein, LDH, TNF-α and IL-1β contents, total cells, neutrophil and alveolar macrophage ratios, lung MDA, MPO, alveolar septum thickness, and PMNs, and decreases in PaCO2 and pH of arterial blood and LSA. However, these LPS-induced acute lung injuries were inhibited by pretreatment of 30, 60, and 120 mg/kg of fBR. The most favorable effects were seen with 30 mg/kg fBR as compared with 60 mg/kg of α-lipoic acid and BR. Conclusions : fBR showed preventive effects on LPS-induced acute lung injury, which resembles acute respiratory distress syndrome. The mechanisms of action were likely via antioxidant and anti-inflammatory means.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.6
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• pp.874-885
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• 2012

In the present study, the possibility of whether the pharmacological effects of Scutellariae Radix Aqueous Extracts(SR) were favorably changed by report that lipopolysaccharide(LPS)-induced rat acute lung injury was treated with Red-Koji(Monascus purpureus 12002) fermentation. Three different dosages of Red-Koji fermented SR extract(fSR), 125, 250 and 500 mg/kg were orally administered once a day for 28 days before LPS(Escherichia coli 0111:B4) treatments, and then 5 hours after LPS treatment(500 ${\mu}g$/head, intra trachea instillation), all rats were sacrificed. Changes in the body weights, lung weights, pulmonary transcapillary albumin transit, arterial gas parameters(pH, $PaO_2$ and $PaCO_2$) bronchoalveolar lavage fluid(BALF) protein, lactate dehydrogenase(LDH) and proinflammatory cytokine tumor necrosis factor-${\alpha}$(TNF-${\alpha}$), interleukin-$1{\beta}$(IL-$1{\beta}$) contents, total cell numbers, neutrophil and alveolar macrophage ratios, lung malondialdehyde(MDA), myeloperoxidase(MPO), proinflammatory cytokine TNF-${\alpha}$ and IL-$1{\beta}$ contents were observed with histopathology of the lung, changes on luminal surface of alveolus(LSA), thickness of alveolar septum, number of polymorphonuclear neutrophils(PMNs). As results of LPS-injection, dramatical increases in lung weights, pulmonary transcapillary albumin transit increases in $PaCO_2$, decreases in pH of arterial blood and $PaO_2$, increases of BALF protein, LDH, TNF-${\alpha}$ and IL-$1{\beta}$ contents, total cells, neutrophil and alveolar macrophage ratios, lung MDA, MPO, TNF-${\alpha}$ and IL-$1{\beta}$ contents increases were detected with decreases in LSA and increases of alveolar septum and PMNs numbers, respectively as compared with intact control. Especially fSR 125 mg/kg showed quite similar favorable effects on the LPS-induced acute lung injuries as compared with 60 mg/kg of ${\alpha}$-lipoic acid and 250 mg/kg of SR. The results suggest that over 125 mg/kg of fSR extracts showed favorable effects on the LPS-induced acute lung injury mediated by their antioxidant and anti-inflammatory effects. Moreover, increases of the pharmacological effects of SR on LPS-induced acute lung injury were observed by Red-Koji fermentation in this study, at least 2-fold higher.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.82-89
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• 1997

Monascus anka produces biologically active materials, and liquid M. anka koji was employed for preparing fermented hot pepper soybean paste (kochujang). Three kinds of koji (M. anka, Aspergillus oryzae and mixed koji) were used to prepare kochujang, and changes of physicochemical characteristics were examined during fermentation. A. oryzae koji showed the highest ${\alpha}-amylase$ and protease activities; whereas, M. anka koji showed the highest ${\beta}-amylase$ activity in liquid koji. Water content of kochujang continuously decreased, whereas viscosity increased during fermentation. The water content and viscosity was 46% and $1.4{\times}10^5\;cP$, respectively after 40 days of fermentation. The pH of kochujang with M. anka and/or A. oryzae koji was $4.63{\sim}4.65$ in the beginning and was between 4.53 and 4.67 after 40 days of fermentation. L-, a- and b-values decreased rapidly during fermentation until 20 days of fermentation. After 40 days, L- and b-values of kochujang prepared with M. anka koji showed lower values than A. oryzae, and a-value showed higher values as the amount of M. anka koji increased. Ammoniacle nitrogen content continuously increased during fermentation. Amino nitrogen content was the highest, 241.2 ㎎%, and ammoniacle nitrogen was the lowest, 97.2 ㎎%, in kochujang prepared with A. oryzae. However, amino and ammoniacle nitrogen content showed no difference between M. anka and A. oryzae koji kochujang. Kochujang prepared with M. anka koji showed a potential that kochujang can be manufactured lower level of red pepper than previously used.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.41-49
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• 2019

Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of $35^{\circ}C$ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.205-212
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• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Food Science and Preservation
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• v.31 no.2
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• pp.287-297
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• 2024

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-𝛼 (TNF-𝛼) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-𝛼, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.

• Food Science and Preservation
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• v.20 no.6
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• pp.805-809
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• 2013

This study was carried out to investigate the effects and characteristics of sausages with red yeast rice added, particularly the Monascus purpureus KFRI 1134 strains, and to decide the optimal quantity of red yeast rice used. The additional rate of red yeast rice which has been used as a material for reducing nitrite, a coupler in meat products were 0, 1, 3, and 5% (w/w). In terms of the effects of the red yeast rice on the color, texture properties, and sensory characteristics of the sausages, the optimal temperature at which color stability was shown was below $100^{\circ}C$, and the addition of 1% red yeast rice resulted in a distinctly attractive color and increasingly improved the red color in the UV-visual Spectrophotometer analysis. However, the addition of over 1% (w/w) resulted in an unattractive color. The red colors also had strong heat stability. The texture properties and taste of the sausages were not affected by the red yeast rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2004.03a
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• pp.597-600
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• 2004

Fabrication technique and performance test of catalytic micro propulsion are treated based on MEMS technology. This propulsion is designed to use hydrogen peroxide as liquid mono-propellant for attitude control of pica-satellite. The propellant is fed into the micro reactor channel and decomposed into hot gas yielding controllable thrust by catalyst. In order to increase the efficiency of the reaction that depends on the contact area of propellant and catalyst, porous surface formation on the channel accompanied by platinum particle deposition has been performed using H$_2$PtCl$_{6}$ solution as a precursor. Several thrusters were fabricated in different concentration of H$_2$PtCl$_{6}$ solution to determine the best quantity of Pt particles. For the comparison of the performance of each thruster, the volume of oxygen generated by the decomposition of hydrogen peroxide and the thrust were measured.red.