• Journal of Microbiology and Biotechnology
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• v.17 no.11
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• pp.1904-1907
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• 2007

The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 Dig at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls. The three-step fermented soybeans can be used as a functional food ingredient for human consumption, with higher protein digestibility.

• Journal of Animal Science and Technology
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• v.58 no.7
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• pp.26.1-26.11
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• 2016

The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals' own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermented foods and beverages, non-dairy and non-fermented foods such as fresh fruits and vegetables, feces of breast-fed infants and human breast milk. The probiotics that are used in both humans and animals are selected in stages; after the initial isolation of the appropriate culture medium, the probiotics must meet important qualifications, including being non-pathogenic acid and bile-tolerant strains that possess the ability to act against pathogens in the gastrointestinal tract and the safety-enhancing property of not being able to transfer any antibiotic resistance genes to other bacteria. The final stages of selection involve the accurate identification of the probiotic species.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.752-758
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• 2015

This study was conducted to investigate the antioxidant and anti-obesity activity of ethanol extracts from fermented Arctium lappa L. Arctium lappa fermented twice with Phellinus linteus ($2^{nd}$ FA) showed more DPPH radical scavenging activity than non-fermented Arctium lappa (NFA), and Arctium lappa fermented once ($1^{st}$ FA) at a concentration of 62.5 ppm. The $2^{nd}$ FA showed the highest level of ABTS radical scavenging activity at concentration range of 31.5~125 ppm. The ABTS free radical scavenging activities of $1^{st}$ FA and $2^{nd}$ FA were similar to that of BHA, a synthetic antioxidant, at a concentration of 250 ppm. The total polyphenol content of $2^{nd}$ FA was higher than those of NFA and $1^{st}$ FA. The flavonoid content was significantly increased in $1^{st}$ FA and $2^{nd}$ FA than NFA. During adipocyte differentiation, lipid accumulation in 3T3-L1 cells was significantly decreased in the order of NFA, $1^{st}$ FA, and $2^{nd}$ FA at all concentrations. In conclusion, the antioxidant and anti-obesity activities of A. lappa were increased depending on the degree of fermentation. It is suggested that fermented Arctium lappa, especially $2^{nd}$ FA, could be used as a natural ingredient for functional foods and medicine.

• 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.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.17-26
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• 2020

This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 ㎍/g and 1,769.7 ㎍/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.507-513
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• 2004

Microbiological safety investigation of 36 commercial salt-fermented shrimps revealed presence of coliform and Gram(+) cocci, whereas pathogenic bacteria such as Escherichia coli O26, Salmonella, Shigella, Staphylococcus aureus, Vibrio parahaemolyticus, and V. cholerae were not detected. When pathogenic bacteria were inoculated into 9, 18, and 27% salted shrimps, Salmonella so., E. coli O26, and S. aureus were not detected up to 13, 80, and 90 days of fermentation at $20^{\circ}C$, respectively, whereas up to 15 day in commercial salt-fermented shrimps.

• Journal of Ginseng Research
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• v.37 no.1
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• pp.100-107
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• 2013

This study examined the effect of fermented ginseng (FG) on memory impairment and ${\beta}$-amyloid ($A{\beta}$) reduction in models of Alzheimer's disease (AD) in vitro and in vivo. FG extract was prepared by steaming and fermenting ginseng. In vitro assessment measured soluble $A{\beta}42$ levels in HeLa cells, which stably express the Swedish mutant form of amyloid precursor protein. After 8 h incubation with the FG extract, the level of soluble $A{\beta}42$ was reduced. For behavioral assessments, the passive avoidance test was used for the scopolamine-injected ICR mouse model, and the Morris water maze was used for a transgenic (TG) mouse model, which exhibits impaired memory function and increased $A{\beta}42$ level in the brain. FG extract was treated for 2 wk or 4 mo on ICR and TG mice, respectively. FG extract treatment resulted in a significant recovery of memory function in both animal models. Brain soluble $A{\beta}42$ levels measured from the cerebral cortex of TG mice were significantly reduced by the FG extract treatment. These findings suggest that FG extract can protect the brain from increased levels of $A{\beta}42$ protein, which results in enhanced behavioral memory function, thus, suggesting that FG extract may be an effective preventive or treatment for AD.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.350-356
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• 2011

The purpose of this study was to investigate changes in the contents of constituents in Sipjundaebo-tang (SJ) and its fermentations (FSJ) with 8 species of lactic acid bacteria. Eight strains of lactic acid bacteria, Lactobacillus casei KFRI129, L. plantarum KFRI 144, L. curvatus KFRI 166, L. hilgardii KFRI 229, L. delbruekil subsp. lactis KFRI 442, L. casei KFRI 692, L. gasseri KCTC 3163, and Bifidobacterium breve KFRI 744, were utilized for the fermentation of Sipjundaebo-tang. As a result we identified three constituents which increased and two constituents which decreased. The increased constituents were isolated by chromatographic techniques and then their structure elucidated using NMR and MS. The decreased constituents were confirmed by comparing standard compounds. These compounds were quantitatively analyzed using the HPLC/DAD system. The increased constituents were identified to be cinnamyl alcohol (1), liquiritigenin (3), and nodakenetin (5), while the decreased constituents were liquiritin (2) and nodakenin (4). Generally, liquiritin (2) and nodakenin (4) were noted as having decreased in fermented Sipjundaebo-tangs (FSJs), while cinnamyl alcohol (1), liquiritigenin (3), and nodakenetin (5) were seen to have increased. Sipjundaebo-tang fermented by L. plantarum KFRI144 exhibited the most remarkable changes in all of fermentations. The eight lactic acid bacteria all demonstrated differing decomposable rates on the five maker compounds in fermented Sipjundaebo-tang (FSJ).

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.144-144
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• 2005

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.57-66
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• 2019

The ethyl acetate fraction of Bat Faeces (Ye Ming Sha: natural products used in Chinese Medicine) after fermentation (EFBF-AF) showed enhanced anti-oxidative effects in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assays. Fermentation of the Bat Faeces by using the crude enzyme extract from Aspergillus kawachii, significantly increased the anti-inflammatory effects. Fermented Bat Faeces markedly inhibited nitric oxide production, inducible nitric oxide synthase, and cyclooxygenase-2 expression in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The EFBF-AF reduced the nuclear translocation of nuclear factor kappa B ($NF-{\kappa}B$) via $IKK{\alpha}$ and $I{\kappa}B{\alpha}$ phosphorylation, and decreased the phosphorylated the extracellular signal-regulated kinases (ERK) and p38 expression in LPS-treated RAW 264.7 macrophages. In addition, the EFBF-AF suppressed the expression of pro-inflammatory genes, such as interleukin-$1{\beta}$, interleukin-6, and tumor necrosis $factor-{\alpha}$. These results suggest that fermented Bat Faeces may suppress pro-inflammatory responses in LPS-stimulated RAW 264.7 macrophages cells via ERK, p38 mitogen-activated protein kinase and $NF-{\kappa}B$ signaling pathways.