• The Journal of Internal Korean Medicine
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• v.32 no.3
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• pp.334-344
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• 2011

Objectives : Sipjeondaebo-tang is a medicine traditionally prescribed as a restorative. The aim of this study was to investigate the single oral dose toxicity and safety of extract of fermented Sipjeondaebo-tang in ICR mice. Methods : In single oral dose toxicity study, non-fermented or fermented Sipjeondaebo-tang were administered by oral gavage to ICR mice (5 males, 5 females) at single doses of varying concentrations: 1250, 2500 and 5000 mg/kg. Changes of body weight, general behavior, adverse effects and mortality were determined throughout the experimental period. Hematological parameters, organ weights and necropsy findings were evaluated at the end of the experiment. Results : There were no mortality or signs of toxicity in single oral dose toxicity studies. There were also no significant differences in body weight, organ weight, or hematological parameters between the treatment and control groups. Conclusions : Fermented Sipjeondaebo-tang did not cause remarkable adverse effects in ICR mice. The oral lethal dose of fermented Sipjeondaebo-tang is more than 5000 mg/kg and no-observed-adverse-effect level (NOAEL) of the extract for both male and female mice is 5000 mg/kg.

• The Journal of Internal Korean Medicine
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• v.34 no.2
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• pp.155-164
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• 2013

Objectives : This study aimed to evaluate the single oral dose toxicity of Jaeumganghwa-tang (Ziyinjianghuo-tang) and Jaeumganghwa-tang (Ziyinjianghuo-tang) fermented with Lactobacillus acidophyllus in male and female ICR mice. Methods : In this single oral toxicity study, non-fermented and fermented Jaeumganghwa-tang (Ziyinjianghuo-tang) were administered to male and female ICR mice as an oral dose of 500, 1000 and 2000 mg/kg. After single administration, body weight changes, general behavior, adverse effects and mortality were determined for 14 days. Serum chemistry, organ weights and necropsy findings were evaluated at the end of the experiment. Results : There were no mortality or signs of toxicity for 14 days. There were also no significant differences in body weights, organ weights, or serum chemistry values between treatment and control groups. Conclusions : These results indicate that the 50% lethal dose of Jaeumganghwa-tang (Ziyinjianghuo-tang) fermented with Lactobacillus acipophullus may be over 2000 mg/kg. This finding can be expected to provide scientific evidence for the safety of Jaeumganghwa-tang (Ziyinjianghuo-tang) fermented with Lactobacillus acidophyllus.

• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.83-96
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• 1993

Even though the increasing interest in fermented milk, the information on the influence of fermented milk on oral health in literature is sparce. We have investigated the effect of fermented milk on saliva. Thirty-three healthy unmedicated subjects at the age of their twenties were included in this study and divided into control, fermented milk, and milk groups. And, the experiment period was 70 days. The authors examined the number of salivary S.mutans, Lactobacilli, pH, and viscosity at the beginning of the experiment. And, we investigated the changes of the these factors at 10,40, and 70 days after. The authors came to the following conclusions The obtined results were as follows : 1. There were no significant changes in the numbers of saliary S. mutans in the control, fermented milk, andmilk groups through the experimental period. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throiugh the experimental period. 3. There was a decrease in salivary pH after 40 and 70 days in fermented milk group. 4. There were no significant changes in the values of salivary viscosity at a low shear rate in all groups, but there were increases in these values at a high shear rate in the fermented milk and milk groups through the experimental period.

• The Journal of Pediatrics of Korean Medicine
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• v.29 no.2
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• pp.37-48
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• 2015

Objectives This experimental study was designed to investigate the antiobese effects of Gamikwakhyangjungkisan and Fermented GamiKwakhyangjungkisan. Methods The cellular lipid contents were assessed by Oil-Red-O staining. The expression of $PPAR{\gamma}$ and $C/EBP{\alpha}$ were determined by real time RT-PCR and western blotting. In addition, body weight gain and serum lipid levels were measured in the mice with obesity induced by the high fat-diet for four weeks. Results Gamikwakhyangjungkisan and Fermented GamiKwakhyangjungkisan is reduced 3T3-L1 cells' differentiation and the expressions of $PPAR{\gamma}$ and $C/EBP{\alpha}$ in high concentration group. High-fat diet + Fermented GamiKwakhyangjungkisan group significantly reduced body weight gain. High-fat diet + Fermented GamiKwakhyangjungkisan group significantly increased HDL-cholesterol contents and reduced LDL-cholesterol contents. Furthermore, Fermented GamiKwakhyangjungkisan is excellent antiobese effects than Gamikwakhyangjungkisan. Conclusions These results demonstrate that Gamikwakhyangjungkisan and Fermented GamiKwakhyangjungkisan exerts antiobese effect in 3T3-L1 cells and mice fed high fat diet. Furthermore, Fermented GamiKwakhyangjungkisan is excellent antiobese effects than Gamikwakhyangjungkisan.

• Korean Journal of Oriental Medicine
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• v.16 no.3
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• pp.175-178
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• 2010

The aim of this study is to compare antioxidant activity and total polyphenol contents between before and after fermentation of Ssanghwa-tang according to solvent partition. Ssanghwa-tang was fermented with Lactobacilus fermentum. Ssanghwa-tang and the fermented Ssanghwa-tang were fractioned by solvent partition with ethyl acetate, butanol and water. The Ssanghwa-tangs and their solvent fractions were evaluated for total polyphenol contents and DPPH radical scavenging activity. The antioxidant activity as well as the total polyphenol contents were highest in each ethyl acetate fraction and significantly (p<0.05) increased after fermentation.

• Journal of Korean Medicine for Obesity Research
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• v.13 no.2
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• pp.74-83
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• 2013

Objectives: This study was performed to evaluate the effects of fermented lotus extracts on the inhibition of differentiation in 3T3-L1 preadipocytes. Methods: Extracts of lotus leaf and lotus root were fermented using 4 different probiotics separately, including Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium breve, and Bifidobacterium longum. Inhibition of preadipocyte differentiation was examined by Oil red O dye staining. Expressions of adipogenic transcription factors including CCAAT/enhancer binding proteins (C/$EBP{\alpha}$) and peroxisome proliferators-activated receptor ${\gamma}$ ($PPAR{\gamma}$) were analyzed by real time polymerase chain reaction and Western blotting analysis. Results: Fermented lotus extracts inhibited adipogenic transcription factors by inhibiting preadipocytes differentiation. All of the groups fermented by 4 kinds of probiotics showed reduction in Oil Red O dye staining. Bifidobacterium breve showed the most effective inhibition of C/$EBP{\alpha}$. Bifidobacterium breve and Bifidobacterium longum showed the best downregulation of $PPAR{\gamma}$ expressions compared with the control and the unfermented lotus group. Conclusions: Fermented lotus extracts showed significant effects on inhibition of preadipocyte differentiation in 3T3-L1 preadipocytes showing correlation with insulin sensitivity and lipid metabolism related with obesity.

• Journal of Preventive Medicine and Public Health
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• v.2 no.1
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• pp.1-4
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• 1969

35 samples of Korean fermented foodstuffs were tested to isolate and to identify for aflatoxins. Aflatoxin $G_1$ was detected in samples of soybean and Kanjang (Soybean sauce), and aflatoxins $G_1$ & $G_2$ in Meju (fermented soybean mass) and Dwenjang (fermented soybean paste). In the culture media of Aspergillus flavus aflatoxins $B_1,\;B_2,\;G_1\;and\;G_2$ were also isolated and identified. Aflatoxins were confirmed by the thin layer chromatography with methanol : chroroform (5:95v/v) developer and the ultra violet absorption spectrum.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.82-85
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• 2006

Randomized, double-blinded, placebo-controlled, cross-over clinical trial was performed to assess effects of fermented milk intake on antioxidant activities and blood alcohol levels of 26 healthy volunteers. All subjects received fermented milk ($Kupffer's^{(R)}$, n=13) or placebo (n=13) twice daily for 2 weeks. After 3 weeks resting period, subjects under same test but in reverse role. In both tests, fermented milk intake significantly increased total antioxidant status (p<0.05) and decreased thiobarbituric acid reactive substance (p<0.05) levels compared to before fermented milk intake. Blood alcohol levels of fermented milk intake group were significantly lower than those of placebo group (p<0.05).

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.1
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• pp.47-52
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• 2012

The aim of this study was to investigate the acute toxicity and safety of fermented Soshiho-tang extract using male and female ICR mice. Mice were treated with fermented Soshiho-tang extract once orally at 1250, 2500 or 5000 mg/kg and observed for two weeks. At the doses used, no mortality or abnormal clinical signs in animals were shown during at the observation period. In addition, no differences were found between control and treated groups in body weight, hematology and biochemical analysis, and other findings. Above data strongly suggest that no observed adverse effect level of fermented Soshiho-tang extract might be over 5000 mg/kg/day in this study.

• Journal of Korean Medicine for Obesity Research
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• v.11 no.2
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• pp.25-32
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• 2011

Objectives: The purpose of this study was to investigate the acute toxicity with oral administration in ICR mice of Ohyaksungi-san fermented with Lactobacillus sp. Methods: In single oral administered toxic test, four groups were administrated different dosages(0, 1250, 2500, 5000 mg/kg) of fermented Ohyaksungi-san. After single oral administration, we observed number of death, clinical signs, body weight changes, hematological values and autopsy. Results: Compared with the control group, we could not find any toxic signs in the mortalities, clinical signs, body weight changes, necropsy findings and hematological values in all treated groups (1250, 2500 and 5000 mg/kg). Conclusions: These results indicate that the $LD_{50}$ value of fermented Ohyaksungi-san extract might be over 5000 mg/kg and it have no side toxic effect to ICR mice