• Korean Journal of Environmental Agriculture
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• v.35 no.1
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• pp.62-71
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• 2016

BACKGROUND: Soybeans are the rich sources of isoflavones. To date, the changes of isoflavone contents in various black soybeans cheonggukjang during fermentation by Bacillus subtilis CSY191 has not been investigated.METHODS AND RESULTS: This study investigated the changes of total phenolic and isoflavone contents and antioxidant effects during cheonggukjang fermentation made with four black soybean (BS) cultivars including Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong with a potential probiotic Bacillus subtilis CSY191. The total phenolic contents, isoflavone-malonylglycoside and -aglycone contents, and antioxidant activity were increased in cheonggukjang at 48 h fermentation, while the content of isoflavone-glycosides was decreased during cheonggukjang fermentation. In particular, the Cheongja#3 soybean fermented at 37℃ for 48 h displayed the highest antioxidant activities, compared to those of the other BS cultivars tested. Also, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 17.28 mg/g, 283.7 g/g, 39.9 g/g, and 13.2 g/g at the end of Cheongja#3 soybean fermentation.CONCLUSION: The results from this study suggested that the enhanced antioxidant activity of cheonggukjang of BS might be related to increased levels of total phenolic, isoflavon-aglycone, and malonyl-glycoside contents achieved during fermentation. Furthermore, fermented Cheongja#3 soybean showed the highest levels of enhanced antioxidant activities than the other BS cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.421-427
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• 2010

This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of $\gamma$-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.

• Korean Journal of Pharmacognosy
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• v.46 no.2
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• pp.148-153
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• 2015

Allium hookeri is a plant species native to India, Sri Lanka, Myanmar, and China. The plant is widely cultivated in Korea lately as a medicinal food item. This study was conducted to evaluate the effects of Allium hookeri (A. hookeri) on lipid metabolism in Type II diabetic mice (n=8/group, 5 groups). High fat diets with dextrin as a positive control (Dex), leaf (AL), root (AR), and fermented root (FAR) at 3% of diet were fed to all experimental mouse, respectively for 8 weeks. Body weight gain, liver and epididymal fat weights, and excreted fecal lipid levels were measured. Serum and hepatic lipid profiles were analyzed, and fat accumulation in liver was evaluated. In this study, body weight gain and epididymal fat weight were lower in the FAR group, while serum HDL-cholesterol level and excreted fecal total lipid and triglyceride levels were higher in AL or FAR groups. These results suggest that A. hookeri, specially fermented root can be a useful food item to control lipid metabolism in diabetic mice.

• Korean Journal of Acupuncture
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• v.27 no.2
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• pp.95-105
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• 2010

Objectives : The purpose of this study is to investigate the effect of Bacillus-fermented Scutellariae Radix acupuncture solution (SB) on interleukin(IL) production in mouse macrophage stimulatedby lipopolysaccaride(LPS). Methods : Productions of interleukins were measured y High-throughput Multiplex Bead based Assay with Bio-plex Suspension Array System based on $xMAP^{(R)}$(multi-analyte profiling beads) technology. To begin with, cell culture supernatant was obtained after treatment with LPS(1 ${\mu}g/mL$) and SB for 24 hour. Then, it was incubated with the antibody-conj${\mu}g$ated beads for 30 minutes. And detection antibody was added and incubated for 30 minutes. After incubating for 30 minutes, Strepavidin-conjugated Phycoerythrin(SAPE) was then added. Incubating for another 30 minutes, the level of SAPE fluorescence was analyzed on Bio-plex Suspension Array System. Results : The results of the experiment are as follows. SB significantly inhibited the LPS-induced production of IL-3($9.15{\pm}0.35$ pg/mL) by $6.92{\pm}0.05,\;7.21{\pm}0.11,\;6.96{\pm}0.33,\;and\;7.45{\pm}0.74$ pg/mL at the concentration of 25, 50, 100, and 200 ${\mu}g/mL$ in mouse macrophage RAW 264.7 cells (p<0.05). SB significantly inhibited the LPS-induced production of IL-5($7.30{\pm}0.48$ pg/mL) by $6.50{\pm}0.29,\;6.30{\pm}0.25,\;6.30{\pm}0.25,\;and\;5.80{\pm}0.25$ pg/mL at the concentration of 25, 50 100, and 200 ${\mg}g/mL$ in RAW 264.7 cells (p<0.05). SB significantly inhibited the LPS-induced productiion of IL-9($17.26{\pm}0.19$ pg/mL) by $15.01{\pm}0.43$ pg/mL at the concentration of 25 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). SB significantly inhibited the LPS-induced productioh of IL-13($187.80{\pm}2.90$ pg/mL) by $152.80{\pm}4.25,\;172.80{\pm}3.97,\;162.10{\pm}6.67,\;and\;165.30{\pm}11.80$ pg/mL at the concentration fo 25, 50, 100, and 200 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). SB significantly inhibited the LPS-induced production of IL-17($18.30{\pm}0.95$ pg/mL) by $13.30{\pm}1.25,\;13.80{\pm}1.11,\;13.30{\pm}0.75,\;and\;14.00{\pm}1.08$ pg/mL at the concentration of 25, 50 100, and 200 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). SB significantly inhibited the LPS-induced production of IL-23($43.90{\pm}0.83$ pg/mL by $39.50{\pm}1.26,\;38.00{\pm}1.78,\;and\;39.60{\pm}2.49$ pg/mL at the concentration of 25, 100, and 200 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). Conclusions : These results suggest that SB has anti-inflammatory activity related with its inhibition of IL-3, IL-5, IL-13, IL-17, and IL-23 production in macrophages.

• Korean Journal of Plant Resources
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• v.23 no.2
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• pp.131-137
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• 2010

Tartary buckwheat has potential as a source of functional food because it contains a number of bioactive compounds such as rutin, catechin and so on. This study was conducted to determine the possibility of development of processed products extracted from sugar-treated sprouts of tartary buckwheat. By using undiluted solution extracted from sprouts of tartary buckwheat, we analyzed their nutrition components and did in vivo experiment to find out pharmaceutical effects. In an experiment using mice, we administered various concentration of buckwheat to induced diabetic mellitus mice for 1 weeks. As a result, the fermented extract from buckwheat sprouts effected finely on lowering blood sugar and decreased LDL-cholesterol and total lipid level but increased HDL-cholesterol level.

• The Journal of Pediatrics of Korean Medicine
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• v.27 no.4
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• pp.108-121
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• 2013

Objective This study was designed to investigate the effects of Gamiygin-tang (GY) extract (GYE) and fermented solution (GYF) on body weight, serum lipid level and adipocyte differentiation in high fat diet-fed obese mice. Materials and Methods High fat diet-fed obese mice and 3T3-L1 adipocytes mice were treated with GYE and GYF and obesity related markers were assessed. A cytotoxicity assay was carried out by MTS assay. Inhibitory effects of GYE and GYF on adipocyte differentiation were carried out by Oil Red O staining. The effects of GYE and GYF on the expression of adipocyte differentiation regulatory factors, peroxisome proliferator-activated receptor gamma ($PPAR{\gamma}$) and CCAAT/enhancer binding protein alpha (CEBP-${\alpha}$) were measured by real-time reverse transcriptase-polymerase chain reaction. The effects of GYE and GYF on the expression of adipocyte differentiation regulatory factors were also determined in relation to protein production/protein levels by western blotting. The anti obesity effects of GYE and GYF were measured in high fat-diet induced obese mice. Various factors were measured from the serum of the high fat-diet mice. Results Though GYE did not show toxicity at the concentration of 1mg/ml, GYF showed toxicity at the concentration of 1mg/ml. The GYE at 0.1 and 1mg/ml inhibited the differentiation of 3T3-L1 cells, and the GYF also inhibited the differentiation of 3T3-L1 cells. The effect of GYE on adipocyte differentiation factors including PPAR-${\gamma}$ and CEBP-${\alpha}$ was investigated and compared to the corresponding concentration levels of GYF. GYE and GYF both suppressed the RNA and protein levels of adipocyte differentiation factors. In the animal test both GYE and GYF reduced weight gain. GYE and GYF reduced blood cholesterol, TG and LDL levels. GYF better reduced blood cholesterol levels. Conclusions These results demonstrate that GYE and GYF exerts anti-obesity effect in 3T3-L1 cells and obese mice induced by high-fat diet.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.43-54
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• 2011

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Nutrition Research and Practice
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• v.13 no.5
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• pp.393-398
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• 2019

BACKGROUND/OBJECTIVES: The association between tea consumption and risk of coronary heart disease (CHD) remains controversial. This study aimed to determine whether tea consumption has an effect on CHD risk in Chinese adults. SUBJECTS/METHODS: In this hospital-based case-control study, 267 cases of CHD and 235 non-CHD controls were enrolled. Blood samples from all cases were examined. Cardiac function indices (left ventricular ejection fraction, left ventricular end-diastolic dimension, lactate dehydrogenase, and creatine kinase of the muscle or brain type), blood lipid index (high-density lipoprotein cholesterol), and blood coagulation function indices (fibrinogen and activated partial thromboplastin time) were recorded. Tea consumption of study participants was assessed by a specifically designed questionnaire. The baseline characteristics of the study populations were recorded, and CHD-related biomarkers were detected. Differences in baseline characteristics of the study participants were examined using t-tests for continuous variables and chi-squared tests for categorical variables. Unconditional logistic regression was used to measure the association between tea and CHD. RESULTS: There were significant differences in cardiac function indices, blood lipid index, and blood coagulation indices between CHD cases and controls (P < 0.05). We found tea consumption reduced CHD risk in female participants (adjusted odds ratio (OR) = 0.484, 95% CI: 0.242-0.968, P = 0.0403). Regarding the type of tea consumed, the risk of CHD was reduced in women who drank partially fermented tea (adjusted OR = 0.210, 95% CI: 0.084-0.522, P = 0.0008). Analytic results for the amount of tea consumed per unit time showed CHD risk was reduced in women who consumed 1-2 cups of tea per day (adjusted OR = 0.291, 95% CI: 0.131-0.643, P = 0.0023). A tea-drinking frequency of > 6 days/week was beneficial for CHD prevention (adjusted OR = 0.183, 95% CI: 0.049-0.679, P = 0.0112). When analyzed according to the duration of tea consumption, the risk of CHD was reduced in participants who had been drinking tea for 10-20 years (adjusted OR = 0.360, 95% CI: 0.137-0.946, P = 0.0382). CONCLUSIONS: Tea consumption is associated with a reduced risk of CHD in female but not male populations in Guangzhou.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.838-847
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• 1999

Based on the results that the extract of Korean mistletoe (KM-110) has immunological and anti-tumor activities and its main component is lectin called KML-U, this study was carried out to investigate the immunostimulatory and anti-tumor activities of FKM-110, fermented KM-110 with lactobacillus, as a basic study for the development of functional food with anti-tumor activity. The amount of lectin after fermentation determined by ELISA was varied with the fermentation time and kinds of lactobacillus. Cytotoxic effects of FKM-110 on the various tumor cells was significant and dependent on the concentration of KML-U and the kinds of lactobacillus. FKM-110 stimulated macrophage and resulted in the secretion of some cytokines such as IL-1 and $IFN-{\gamma}$, but this effect was not correlated with the concentration of lectin. FKM-110 fermented with Marshall Lactobacillus casei showed the most potent antitumor activity in experimental and spontaneous metastasis models. When yoghurt produced with KM-110, Marshall Lactobacillus casei and skim milk was administered orally to mouse, the metastasis of tumor cells was significantly inhibited.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.