• Korean Journal of Medicinal Crop Science
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• v.22 no.6
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• pp.475-482
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• 2014

This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of $1.0mg/m{\ell}$ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as $7.24{\mu}M$ and $8.52{\mu}M$ from FEE and EE, respectively. Prostaglandin $E_2$ ($PGE_2$) production from human fibroblast cell, CCD-986sk, was also estimated for $152pg/m{\ell}$ in addition of $1.0mg/m{\ell}$ of the FEE. The lowest production of both IL-6 and TNF-${\alpha}$ were $3.5pg/m{\ell}$ and $865.5pg/m{\ell}$, respectively in addition of $1.0mg/m{\ell}$ of the FEE, whereas $74.5pg/m{\ell}$ and $982.4pg/m{\ell}$ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.153-156
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• 2001

Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as $80^{\circ}C$ and 20 min. Total FID response for volatiles of persimmon vinegar was exactly higher such as total peak area $18.18{\times}10^6$ in SPMEGC technique than total peak area $1.35{\times}10^6$ in static headspace-GC. The major volatiles in persimmon vinegar were acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol. From static headspace-GC technique, 3 acids, 3 aldehydes, 5 alcohols, 9 esters and 1 ketone were identified. From SPME-GC technique, total 34 compounds including 6 acids, 7 aldehydes, 6 alcohols, 9 esters, 2 hydrocarbones, 1 ketone, 3 others were detected. Also the ratio for benzaldehyde, phenethylacetate and phenethylalcohol were higher in SPME-GC.

• Journal of Life Science
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• v.16 no.4
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• pp.640-646
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• 2006

The present investigation was carried out particularly to optimize the extraction process of Poncirus trifoliata and Prunus mume to develop a functional foodstuff having antibacterial activity against Vibrio parahaemolyticus. The extracts were prepared from the fruits under various conditions, and then optimum extraction conditions were decided in case maximal antibacterial activity was obtained. In extraction process by using hot water, the best antibacterial activity of Poncirus trifoliata was achieved at $80{\sim}100^{\circ}C$ for 30 min, while that of Prunus mume was achieved at $100^{\circ}C$ for 30 min, as showing 14.8 and 16.6 mm of inhibition diameter, respectively. The extraction process with addition of NaOH increased the activity of Prunus mume, but addition of $K_2CO_3$ and $NaHCO_3$ drastically decreased the activity. In the processes at high temperature up to $120^{\circ}C$ by using pressure extractor and with various concentrations of NaOH, the maximum activity was observed in the extract of Prunus mume at $120^{\circ}C$ for 30 min with 0.05 N NaOH. The fermented ethanol extract of the fruits showed less activity than those of the extracts with water and NaOH solution.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.162-169
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• 2007

Immune activities of two different extracts of Kadsura japonica Dunal. by typical extraction processes using water and ethanol at 60 $^{\circ}$C and 100 $^{\circ}$C were compared to them by ultrasofication system and through traditional fermemtation process. The fermented broth Kadsura japonica Dunal. definitely improved the growth of human B and T cell up to 30% and 22%, respectively, compared to the control. The secretion of TNF-${\alpha}$ and IL-60 was also enhanced by the addition of the fermented broth, up to 35%. NK cell activation was significantly improved up to 1.4 times higher than the case of adding other extracts. It was also found that this broth could yield higher nitric oxide production from macrophage than Lipopolysaccharides (LPS). It can be concluded that Kadsura japonica has immune activities and, in general, the culture broth from a conventional fermentation has higher immune activities, possibly by yielding immuno-modulatory compounds, not existed in typcial extraction systems as the result of HPLC analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.411-418
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• 2014

Three mushroom mycelia, Ganoderma lucidum, Hericium erinaceum, and Phellinus linteus, were separately diluted with the natural culture media Acanthopanax senticosus. Solid-state fermentation was used to produce three different A. senticosus-fermented mushroom mycelium groups: G. lucidum mycelia, H. erinaceum mycelia, and P. linteus mycelia. The resulting mycelia were analyzed to assess their efficacies as health functional foods. Optimized fermentation conditions were determined by considering the density and growth speed of mycelia in each A. senticosus-fermented mushroom mycelium group. The cultured mushroom mycelia under the optimized conditions were extracted using water and 70% ethanol. Extraction was followed by filtration, concentration and freeze-drying to produce extract powder of A. senticosus-fermented mushroom mycelia: Water extracts (FM-5111, FM-5121, and FM-5131) and 70% ethanol extracts (FM-5112, FM-5122, and FM-5132). Analysis of extract powder of A. senticosus-fermented mushroom mycelia was performed using the maker compounds eleutheroside B and eleutheroside E. Analysis of ${\beta}$-glucan contents was performed by enzymatic procedures.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.1
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• pp.69-78
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• 2017

Hwangryunhaedoktang (HHT) has been traditionally used as a preventive and therapeutic medicine to treat enervation and diverse chronic diseases. This study was designed to compare the antioxidant, anti-wrinkle and whitening effects of HHT extract and its fermented extract by Leuconostoc mesenteroides (FHHT). FHHT was prepared by inoculation of L. mesenteroides after the extraction procedure with 70% ethanol. HHT and FHHT was investigated via high-performance liquid chromatography (HPLC). Simultaneous qualitative analysis of two bioacitive components, berberine and palmatine. was achieved by comparing their retention times ($t_R$) and UV spectra with those of the standard components. Cell viability test results indicated that both HHT and FHHT were non-toxic. In DPPH radical scavenging ability, $SC_{50}$ values of the FHHT was $68.85{\mu}g/mL$, which is more effective than HHT. Moreover, FHHT showed higher expression in production of procollagen type I than HHT. In nontoxic concentration range, FHHT showed strong melanin production inhibitory effect in ${\alpha}-melanocyte$ stimulating hormone (${\alpha}-MSH$)-stimulated B16F10 cell ($IC_{50}=9.82{\mu}g/mL$). These results suggested that fermented extracts of hwangryunhaedoktang had considerable potential as a cosmetics ingredient with an antioxidant and anti-wrinkle and whitening effects.

• Korean Journal of Plant Resources
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• v.30 no.3
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• pp.272-279
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• 2017

EP was obtained through 20% ethanol extraction of Pueraria lobata root, and the fermented form of EP, FEP, was prepared from the EP after incubating with Lactobacillus rhamnosus vitaP1. There was no significant toxicity by EP and FEP up to $1000{\mu}g/ml$ in NIH-3T3, HaCaT, and B16F10 cells. In addition to antioxidant potentials of EP and FEP determined by DPPH and ABST assays, we confirmed increase of procollagen type I and elastin synthesis by supplementation of the EP and FEP at the concentration of $50{\mu}g/ml$ using ELISA kits. The protein expression levels of matrix metalloprotease (MMP)-1, -3, and -9, those are involved in the degradation of collagen or other skin matrix proteins, were remarkably suppressed while their inhibitory protein metallopeptidase inhibitor 1 (TIMP-1) was greatly up-regulated by supplementation of the EP and FEP at a concentration of $50{\mu}g/ml$. Taken together, both EP and FEP supplementation could be involved in the suppression of the skin wrinkle formation through inhibiting degradation of collagen and stimulating the synthesis of collagen and elastin. The results showed that the anti-wrinkle potential of the EP and FEP will be a promising candidate for developing cosmeceutical compounds or products.

• Food Science and Preservation
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• v.14 no.6
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• pp.702-708
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• 2007

The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).

• Applied Chemistry for Engineering
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• v.30 no.2
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• pp.145-150
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• 2019

In this study, we used extracts obtained from five different solvents (water, ethanol, hexane, ethyl acetate, butanol) of Achyranthes japonica (AJ) and also AJ fermented with Lactobacillus plantarum (LP) to confirm effects on the anti-inflammatory activity in RAW264.7 cells. Experiments of measuring nitric oxide (NO) and cytokine production were performed in lipopolysaccharide (LPS)-induced RAW264.7 cells, and the expression of both cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) was observed by a western blot method. The cytotoxicity of RAW264.7 was confirmed by the cell counting kit (CCK) assay at a concentration of $100{\mu}g/mL$, which has no toxicity. As a result of the inhibition of NO production, the inhibition rate of AJ-LP extracted with ethanol samples was about 74% higher than that of using the control group. Interleukin-6 (IL-6), tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and Interleukin-$1{\beta}$ (IL-$1{\beta}$), which are inflammatory cytokines, also showed an excellent efficacy with inhibition rates of about 57, 70, and 74%, respectively. Comparing to the results of COX-2 and iNOS expression in the AJ group, the inhibition rate of 20-hydroxyecdysone was the highest than others. On the other hand, the COX-2 expression level of AJ-LP group decreased about 16% compared to that of the control group, and the iNOS expression level was also decreased about 7%. These results suggest that the extract of AJ fermented from L. plantarum can be used as an anti-inflammatory natural material.