• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.873-877
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• 2007

In order to find microorganisms showing antifungal activities against Plasmodiophora brassicae, which causes club root, Korean salt-fermented fishery products were tested. Several fermented broths of microorgansims isolated from Ammodytes personatus fishery products showed high antifungal activities. The identification of microorganisms and their in vivo antifungal activities are reported herein.

• ALGAE
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• v.31 no.1
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• pp.73-84
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• 2016

Marine organisms are frequently used to be harmful and have lower side effects than synthetic drugs. The cognitive improving efficacy of gamma aminobutyric acid-enriched fermented Saccharina japonica (FSJ) on the memory deficient rats, which were induced by trimethyltin chloride (TMT), was investigated by assessing the Morris water maze test and by performing choline acetyltransferase (ChAT), cAMP response element binding protein (CREB), and brain derived neurotrophic factor (BDNF) immunohistochemistry. The neurite outgrowth of Neuro2a cells was assessed in order to examine the underlying mechanisms of the memory enhancing effects of FSJ. Treatment with FSJ tended to shorten the latency to find the platform in the acquisition test of the Morris water maze at the second and fourth day compared to the control group. In the probe trial, the FSJ treated group increased time spent in the target quadrant, compared to that of the control group. Consistent with the behavioral data, these treatments recovered the loss of ChAT, CREB, and BDNF immunepositive neurons in the hippocampus produced by TMT. Treatment with FSJ markedly stimulated neurite outgrowth of the Neuro2a cells as compared to that of the controls. These findings demonstrate that FSJ may be useful for improving the cognitive function via regulation of neurotrophic marker enzyme activity.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1014-1032
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• 2020

This work aimed to investigate the psychobiotic effects of six bacterial strains on the mind and behavior of male Wistar rats. The probiotic (PRO) group (n=7) were rats pre-treated with antibiotics for 7 days followed by 14-day probiotic administration, antibiotics (ANT) group (n=7) were rats treated with antibiotics for 21 days without probiotics. The control (CON) group (n=7) were rats that received sham treatment for 21 days. The six bacterial strains with probiotic properties were mostly isolated from Thai fermented foods; Pedicoccus pentosaceus WS11, Lactobacillus plantarum SK321, L. fermentum SK324, L. brevis TRBC 3003, Bifidobacterium adolescentis TBRC 7154 and Lactococcus lactis subsp. lactis TBRC 375. The probiotics were freeze-dried into powder (6×10⁹ CFU/5 g) and administered to the PRO group via oral gavage. Behavioral tests were performed. The PRO group displayed significantly reduced anxiety level and increased locomotor function using a marble burying test and open field test, respectively and significantly improved short-term memory performance using a novel object recognition test. Antibiotics significantly reduced microbial counts in rat feces in the ANT group by 100 fold compared to the PRO group. Probiotics significantly enhanced antioxidant enzymatic and non-enzymatic defenses in rat brains as assessed using catalase activity and ferric reducing antioxidant power assay, respectively. Probiotics also showed neuroprotective effects with less pyknotic cells and lower frequency of vacuolization in cerebral cortex. This multi-strain probiotic formulation from Thai fermented foods may offer a potential to develop psychobiotic-rich functional foods to modulate human mind and behaviors.

• Nutritional Sciences
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• v.9 no.2
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• pp.97-105
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• 2006

Beans are well known to be high-protein diets. Bean seeds contain arginine, lysine, or glycine-rich proteins which are effective to maintain lower glucose levels. In this study, the synergistic effect of fermented small soybean (Chounggukjang) and mulberry leaf on metabolism and hexokinase activity was investigated in streptozotocin (STZ)-induced diabetic rats. We divided 8 groups as follows: non-diabetic rat group fed with only water diet (NC: control), and STZ-induced diabetic rat groups fed with water (DC), fermented Rhynchosia Nulubilis (Bbc), fermented Glycine max Merr (Ybc), Bbc and YBc (BYbc), mulberry leaf and Bbc (MBbc), mulberry leaf and Ybc (MYbc), or the mulberry leaf, Bbc, and Ybc (MBYbc). Diabetes mellitus was induced in rats by subcutaneous STZ administration (70 mg/kg of body weight). All diet groups were fed with Chounggukjang in a powder form. Three ml of Chounggukjang solution (0.75 mg per gram of body weight) dissolved in distilled water was orally administered to all rat groups after STZ administration except for NC rat group. In groups fed with fermented soybeans, the body weight (increased), food efficiency ratio (FER) (increased), glucose level (decreased) and hexokinase (HK) activity (increased) significantly differed to NC. Among them, particularly in the groups fed with both fermented soybeans and mulberry leaf, kidney weight significantly decreased, whereas HK activity significantly increased compared to DC. These results suggest that Chounggukjang of both fermented soybeans and mulberry leaf is potentially used as an effective functional food to prevent diabetes complications.

• Biomolecules & Therapeutics
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• v.19 no.2
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• pp.211-217
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• 2011

Panax ginseng CA Meyer, a herb from the Araliaceae, has traditionally been used as a medicinal plant in Asian countries. Ginseng extract fermented by ginsenoside-${\beta}$-glucosidase treatment is enriched in ginsenosides such as Rh2 and Rg3. Here we show that a fermented ginseng extract, BST204, has anti-proliferative and anti-invasive effects on HT-29 human colon cancer cells. Treatment of HT-29 cells with BST204 induced cell cycle arrest at $G_1$ phase without progression to apoptosis. This cell cycle arrest was accompanied by up-regulation of tumor suppressor proteins, p53 and p21$^{WAF1/Cip1}$, down-regulation of the cyclin-dependent kinase/cyclins, Cdk2, cyclin E, and cyclin D1 involved in $G_1$ or $G_1/S$ transition, and decrease in the phosphorylated form of retinoblastoma protein. In addition, BST204 suppressed the migration of HT-29 cells induced by 12-O-tetradecanoylphorbol-13-acetate, which correlated with the inhibition of metalloproteinase-9 activity and extracellular signal-regulated kinase activity. The effects of BST204 on the proliferation and the invasiveness of HT-29 cells were similar to those of Rh2. Taken together, the results suggest that fermentation of ginseng extract with ginsenoside-${\beta}$-glucosidase enhanced the anti-proliferative and the anti-invasive activity against human colon cancer cells and these anti-tumor effects of BST204 might be mediated in part by enriched Rh2.

• Journal of Fashion Business
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• v.24 no.2
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• pp.60-67
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• 2020

This study evaluated the Skin Whitening effects of 'fermented-C.' for Atrium cosmetics using a single-arm clinical trial. Twenty female adults (mean age 42.1 ± 6.6 year) were enrolled, all participants used this cosmetic product on their face for 4 weeks. The change of brightness (L-value) was measured by spectrophotometer while subjective assessments were also obtained to find the participants opinions on whitening and their general satisfaction measured by a 5-point scale (5 for very satisfactory, 5 for satisfactory, 3 for moderate, 2 for unsatisfactory, 1 for very unsatisfactory). The participants were also questioned about any adverse effects by filling out a self-monitoring report. The average L-value increased from 62.55 ± 2.14 on day 0 to 63.22 ± 1.96 after 4 weeks corresponding to a 1.1% brightness improvement (p < 0.01). The average scores for subjective whitening and general satisfaction were better than moderate with scores of 3.6 ± 0.5 and 3.7 ± 0.7, respectively. No notable complaints were reported regarding any kind of adverse effects such as erythema, itching or burning. The clinical data collected in this study supports that fermented-C. from Atrium cosmetics has whitening potential in a safe Functional Cosmetics package.

• KSBB Journal
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• v.28 no.2
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• pp.106-114
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• 2013

Ponciri fructus, the unripe fruits of Poncirus trifoliata, are widely used in oriental traditional medicine as a remedy for inflammation, gastritis, emesis, digestive ulcers, allergy, and dysentery. To study the anti-wrinkle effects of Ponciri fructus extract (PFE) containing flavanone glycosides, PFE was fermented with Ganoderma lucidum mycelia and its biological activities were investigated. In Ponciri fructus extracts fermented with G. lucidum (G-PFE), polyphenol content was $1,021.00{\pm}0.50{\mu}g/mL$ and flavonoid content was $589.41{\pm}0.21{\mu}g/mL$. G-PFE was found to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and superoxide anion radical by a dose dependent manner, respectively. G-PFE showed higher antioxidant activity than that of PFE. In addition, the photoprotective properties of G-PFE was tested in human dermal fibroblasts (HDF) exposed to UVA radiation. G-PFE inhibited the activity of matrix metalloproteinase-1 (MMP-1) and showed a dose dependent decrease in the expression level of MMP-1. G-PFE also increased collagen biosynthesis in HDF. These results demonstrate that G-PFE could be useful as a potential cosmetic ingredient for anti-wrinkle.

• The Korea Journal of Herbology
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• v.38 no.5
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• pp.49-60
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• 2023

Objectives : In this study, it was investigated the anti-inflammatory, anticancer, and antioxidant effects of Jayangdaebo-tang (JDT) consisting of twelve herbs before and after fermentation. Methods : JDT extract was fermented using the Lactoplantibacillus plantanum (JDT-L), Bacillus subtilis (JDT-B), and L. plantanum plus B. subtilis (JDT-L+B). The effects of each extract were measured in LPS-stimulated RAW264.7 cells, MCF-7 breast cancer and A549 lung cancer cells, and H₂O₂-stimulated HepG2 cells. Results : The extracts of JDT-L, JDT-B and JDT-L+B at 1 ㎎/㎖ decreased significantly the levels of nitric oxide (NO) in LPS-treated RAW264.7 cells and also inhibited the expression of iNOS and COX-2, and the phosphorylation of ERK and NF-κB. The JDT-L+B extract decreased significantly the expression of apoptotic proteins, Bax, cleaved caspase-3, and PARP in MCF-7 and A549 cancer cells. The JDT-L, JDT-B and JDT-L+B extracts increased significantly the cell viability in H₂O₂-stimulated HepG2 cells and the JDT-L+B extract decreased significantly the expression of SOD, catalase, HO-1, and NRF-2. Among fermented JDT extracts, JDT-L+B was the best effective on response of macrophage inflammation, cancer cell apoptosis, and liver cell damage. Conclusions : Our results were suggested that the fermentation can be used as a useful way to enhance the biological activity of JDT.

• Journal of Dairy Science and Biotechnology
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• v.35 no.3
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• pp.169-175
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• 2017

Recently, the health-promoting effects of functional foods have been shown to prevent nutrition-related diseases, improve physical and mental well-being, satisfy hunger, and provide necessary nutrients for the human body. Koumiss is a common type of fermented mare's milk that has been shown to have beneficial therapeutic effects on cardiovascular disease, tuberculosis, and diarrhea as it can nourish vessels, relieve ill mood, and improve digestion. Hence, in this study, we aimed to prepare health-promoting koumiss using different concentrations of flaxseed (Linum usitatissimmum L.), which has the potential to control heart disease, hypertension, inflammation, and lung function. The pH was decreased to around 4.42-4.43, whereas the total anthocyanin (TA) content was increased to around 0.78~0.82% after fermentation of the koumiss premix. There were no significant differences in pH and TA among the three groups, including the control group. In sensory profile analysis, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of flaxseed. These findings provided the first data describing the effects of flaxseed on koumiss fermentation, establishing a basis for commercial-scale production of koumiss containing fermented flax seed and for improving the health-promoting activity of koumiss.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.787-790
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• 2016

Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs (A, L, M, and S) fermented for 24, 36, 48, or 72 h against eight food-borne pathogens. Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, and Cronobacter sakazakii were used as test strains, and antibacterial activity was investigated by the spot on lawn method. The spectra, potencies, and onsets of activity varied according to the type of kefir and the fermentation time. The broadest and strongest antimicrobial spectrum was obtained after at least 36-48 h of fermentation for all kefirs, although the traditional fermentation method of kefir is for 18-24 h at $25^{\circ}C$. For kefir A, B. cereus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited, while B. cereus, S. aureus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited to different extents by kefirs L, M, and S. Remarkably, S. aureus, S. Enteritidis, and C. sakazakii were only inhibited by kefirs L, M, and S, and L. monocytogenes by kefir M after fermentation for specific times, suggesting that the antimicrobial activity is attributable not only to a low pH but also to antimicrobial substances secreted during the fermentation.