• KSBB Journal
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• v.31 no.2
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• pp.134-143
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• 2016

Lycii fructus has been traditionally used as a preventive and therapeutic medicine to treat enervation and diverse chronic diseases. In this study, we investigated whether fermentation of Lycii fructus extract (LE) increases the enzymatic activity of the alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). The fermentation of LE by Bacillus subtilis subsp. subtilis and Saccharomyces cerevisiae IFO 2376 was shown to increase the enzymatic activity of ADH and ALDH. TLC analysis of LE and fermented LE (FLE) showed that ADH and ALDH activities increased in different spots. Fraction No. 66 of LE and fraction No. 68 of FLE by Silica gel chromatography showed increased ADH activity of 129.1% and 148.9%, respectively. Fractions No. 128 of LE and FLE by Silica gel chromatography showed increased ALDH activity of 134.1% and 148.1%, respectively. The fraction No. 68 of FLE obtained by HPLC showed new peaks at $R_t$ 11.938min, $R_t$ 22.072min and $R_t$ 28.842min, indicating that ADH activity was increased. The LE and FLE fractions with the greatest increases in ADH activity peaked at the same time ($R_t$ 13min),whereas the LE and FLE fractions with the greatest increases in ALDH activity peaked at different times ($R_t$ 16.307min and $R_t$ 36.640min, respectively).

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.98-102
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• 2015

Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asian countries, owing to its various biological properties. However, no studies of the anti-oxidative effects of fermented A. hookeri root extracts have been conducted to date. Therefore, this study investigated the effect of different starter cultures on the antioxidant activities of hot water extract of A. hookeri root by using the following five strains: Lactobacillus acidophilus, Bifidobacterum longum, Enterococcus faecium, Streptococcus thermophilus, and Saccharomyces cerevisiae. DPPH and ABTS radical scavenging activity, total phenolic acid contents, and total antioxidant capacity were higher in the hot water extract of A. hookeri root fermented with starter cultures than those of A. hookeri root. Among hot water extract of A. hookeri root fermented with starter cultures, fementing with S. cerevisiae showed the highest antioxidant activities. The results of this study provide new evidence of the anti-oxidative properties of A. hookeri root with starter cultures, indicating that it may be highly valuable as a natural product owing to its high-quality functional components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.337-342
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• 2010

The principal objective of this study was to compare and analyze the qualitative properties of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) on the basis of the anti-cancer and anti-allergy activities of various extracts. The inhibitory effect against S-180 solid cancer in vivo were measured as 16.67% for FMLT and 17.78% for MLT. When the anti-allergy effects of the extracts of MLT and FMLT were evaluated, the hot water extract was shown to block histamine secretion more effectively than the ethanol extract for both groups. Furthermore, when the levels of the inflammatory cytokine of HMC-1 were measured, the ethanol extract was found to inhibit the inflammatory cytokine more effectively than the hot water extract, and the FMLT group was more effective than the MLT group.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.37-43
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• 2018

Optimization of the lactic acid fermentation process was carried out to produce an old antler extract fortified with ${\gamma}$-aminobutyric acid (GABA). An old antler extract (OAE; 5%, w/v) obtained using a herbal extractor showed the highest contents of solids (1.75%) and proteins ($980{\mu}g/mL$). It also showed the highest total amino acid contents of $13,659{\mu}g/mL$, with glycine, proline, and glutamine concentrations of 1,945, 3,405, and $1,641{\mu}g/mL$, respectively. For the over-production of GABA, OAE was fermented with Lactobacillus plantarum EJ2014 in the presence of 0.5%, 1.5% glucose, and 3.5% MSG at $30^{\circ}C$ for 7 days. The fermented OAE showed high viable cell count of $2.0{\times}10^8CFU/mL$, pH of 6.56 and 0.77% acidity after 7 days. In particular, the acidity was greatly decreased by fermentation for 3 days, and 1.4% GABA was produced by the efficient conversion of the substrate, mono sodium glutamate.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.20-26
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• 2019

Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods: Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results: Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides $Rb_2$ and $Rb_3$ to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of ${\beta}$-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion: This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.162-167
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• 2009

Various fermented foods were screened in search of food-grade bacteria that produce bacteriocins active against Gram-negative pathogens. An isolate from a mold-ripened cheese presented antibacterial activity against Gram-positive and Gram-negative bacteria. The most active isolate was identified as Lactobacillus casei by a biochemical method, ribotyping, and membrane lipid analysis, and was designated as OSY-LB6A. The cell extracts of the isolate showed inhibition against Escherichia coli p220, E. coli O157, Salmonella enerica serovar Enteritidis, Salmonella Typhimurium, and Listeria monocytogenes. The antibacterial nature of the cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide, and lytic bacteriophages. The culture supernatant and cell extract retained antibacterial activity after heating at $60{\sim}100^{\circ}C$ for $10{\sim}20$ min. The activity of the cell extract from Lb. casei was eliminated by pronase and lipase. Finally, the cell extract showed a bactericidal mode of action against E. coli in phosphate buffer solution, but it was bacteriostatic in broth medium and food extracts.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.53-59
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• 2009

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.252-259
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• 2020

Wheatgrass is a type of young grass that contains a lot of vitamins, minerals, and protein even compared to grain products produced from its mature cereal plants. In the context of product development and increasing product sales value, a study on the use of wheatgrass extract as an ingredient of fermented beverage was conducted. In this study wheatgrass used was self-grown using a tray in the Laboratory. The variation of wheatgrass extracts used was obtained from the twin-gear type extractor, slow-squeeze type extractor, and chopped wheatgrass. In the extraction process, the performances of the process: density, extract yield, processing capacity, and the rate of production, were analyzed. For another analysis, the physicochemical properties both of wheatgrass extracts and fermented beverages were also analyzed. The physicochemical properties analyzed included TSS, pH, acidity, and others content. The results of extraction performance analysis and physicochemical characteristics of wheatgrass extract planted at 10-20℃ based on this research gave the best results using the twin-gear extractor. The twin-gear type of extractor used in this study. All of these results were also in accordance with the statistical analysis conducted in this study.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.833-838
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• 2013

In this study, twelve strains of brewing fungi were individually cultivated on wheat extract broth (WEB), potato dextrose broth (PDB) and malt extract broth (MEB) in order to determine the microorganism with good culture characteristics as well as with amylolytic activity. The strain cultured in PDB exhibited mycelia production from 12.6 g/L (Rhizopus oryzae KACC 45714) to a maximum of 48.0 g/L (Aspergillus oryzae KACC 46959), which was 2.3~9.2 times lower than that of the strain cultured in WEB and 1.7~14.6 times lower than that of the strain cultured in MEB. Accorfing the results, We found that the commercial strains of A. oryzae Suwon, CF1001 and CF1003 had a higher dry cell mass than the wild-type strains KACC 46421, 46423, 46424 and 46959. For Rhizopus sp., the acidity levels in WEB, PDB and MEB were 0.12~0.47%, 0.22~1.0% and 0.16~0.68% (equivalent lactic acid concentration) respectively. For A. oryzae, the acidity levels were 0.06~0.11%, 0.03~0.04% and 0.06~0.08% (equivalent lactic acid concentration), respectively. Amylase enzyme from Rhizopus delemar KACC 46419 exhibited an enzyme activity of 0.013 U and 0.019 U in WEB and MEB cultures, respectively. The enzyme activity of the amylase enzyme from A. oryzae was 0.019~0.037, 0.017~0.033 and 0.028~0.046 U in WEB, PDB and MEB cultures, respectively.

• Food Science and Preservation
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• v.18 no.1
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• pp.18-25
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• 2011

We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.