• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.3
• /
• pp.369-375
• /
• 2010

To evaluate the skin aging inhibition effect of fermented Reynoutria elliptica, skin aging model was produced by the irradiation of UVB to hairless mice for 5 weeks. The skin erythema index for the positive control (PC), not fermented Reynoutria elliptica extract (NFR), and fermented Reynoutria elliptica extract (FR-500, 1000, 2000) groups were lower than that of the control group. However, both lipid and water capacity for the PC and FR groups were higher than those of the control group. Collagen fibers in dermis of the FR groups were almost intact with a regular arrangement which were similar to the normal (NO) group. Also, relatively much less number of mast cells and inflammatory cells were found in FR groups. The skin TBARS contents and XO activity in the FR group were significantly lower than the control group. The activities of GSH, SOD and CAT for the FR groups were significant higher than the control group. Therefore, fermented Reynoutria elliptica extract can be practically useful for the prevention or improvement of skin aging in terms of health promotion and beauty for the people.

• Preventive Nutrition and Food Science
• /
• v.21 no.1
• /
• pp.9-13
• /
• 2016

The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations.

• Journal of the Korea Convergence Society
• /
• v.8 no.1
• /
• pp.107-114
• /
• 2017

To increase the bioavailability of Opuntia humifusa, O. humifusa was fermented using L. plantarum, and the characteristics of the fermented extract were confirmed. The characteristics of fermented extracts were investigated through viscosity, total polyphenol content, amino acid, antibacterial activity, cytokine analysis and zymography. The viscosity decreased by half and vitamin C remained almost unchanged during fermentation. Total polyphenols, most amino acids, total amino acids and major minerals were increased by fermentation. There was no cytotoxicity, and the activity of cytokines and MMP-9 in inflammation was inhibited. The inhibitory effect on inflammation and tissue destruction was found to be inhibited in L. plantarum fermentation extracts compared to hot water extracts. These results are expected to be the basis for the development of materials that enhance the functionality of L. plantarum-fermented O. humifusa extract.

• Journal of Oriental Neuropsychiatry
• /
• v.28 no.3
• /
• pp.183-194
• /
• 2017

Objectives: Chijasitang (CJST) has been prescribed for patients with anxiety disorder, and is believed to treat insomnia. The present study was carried out to investigate whether Fructus Gardeniae, Fermented Semen Sojae Preparatum and CJST have beneficial effects on treating anti-stress. Methods: The mice were divided into the following groups: normal, control, positive control, and experimental. Then, the experimental groups were further divided into the Fructus Gardeniae group (FG), the Fermented Semen Sojae Preparatum group (FS), the Chijasitang water extract group (CJSTW), and the Chijasitang 30% ethanol extract group (CJSTE). In the positive control group, a single dose of imipramine ($500{\mu}g/g$) was applied to the mice. In the experimental groups, each single dose of FG, FS, CJSTW and CJSTE ($50{\mu}g/g$) was applied to the mice. After one hour, the mice in all groups except the normal group were exposed to immobilization stress. Their body weights, phagocytosis, nitric oxide in macrophage, corticosterone, and adrenocorticotropic hormone (ACTH) were observed. Results: Fructus Gardeniae, Fermented Semen Sojae Preparatum and Chijasitang prevented weight loss and suppressed the decrease of phagocytosis in the mice after their exposure to immobilization-stress. Although they did not influence the amount of NO, they suppressed the increment of ACTH and corticosterone in the immobilization-stressed mice. Conclusions: According to the results of this study, they suggest that Fructus Gardeniae, Fermented Semen Sojae Preparatum and Chi-Ja-Si-Tang all have some anti-stress effects.

• ALGAE
• /
• v.26 no.4
• /
• pp.343-350
• /
• 2011

Fermentation and enzyme-assisted extraction (EAE) improve nutritional and functional properties of foods by increasing the extraction of active compounds, ingestion rates, and body absorption. In this study, we investigated whether applying the EAE process improves the extraction and isolation efficiency of a polysaccharide from fermented Ecklonia cava (FE), which inhibited NO production in lipopolysaccharide (LPS)-activated RAW 264.7 cells. The results showed that the FE using the fungi Candida utilis and two different bacteria, namely Lactobacillus brevis and Saccharomyces cerevisiae increased protein and carbohydrate contents in comparison with those in non-fermented E. cava (NE). Aqueous extracts of fermented E. cava increased extraction yields and carbohydrate content, compared with the aqueous extract of NE. In addition, treating LPS-stimulated RAW 264.7 cells with aqueous extracts resulted in reduced NO production compared to that in LPS-treated cells. Ten EAEs of L. brevis-fermented E. cava (LFE) improved NO inhibitory effects in LPS-activated RAW 264.7 cells and the Viscozyme extract (VLFE) from the resulting extracts showed the highest NO inhibitory effect. We found that the >30 kDa fraction of VLFE led to markedly high inhibition of LPS-induced NO production as compared to that in the <30 kDa fraction. The crude polysaccharide isolated from >30 kDa fraction (VLFEP) consisted of fucose and markedly decreased NO production induced by LPS stimulation. VLFEP could be useful as an anti-inflammatory agent to suppress macrophage activation.

• Korean Journal of Food Science and Technology
• /
• v.43 no.4
• /
• pp.432-437
• /
• 2011

The quality characteristics and effects on the proliferation of human hepatoma HepG2 cells due to dropwort (Oenanthe javanica) extracts naturally fermented with fructooligosaccharides were investigated. Dropwort was fermented by steeping with the same weight of oligosaccaride at room temperature for 1 year, and then stored at 4$^{\circ}C$ for 1 or 2 more years. During the fermentation periods, total flavonoid content, Hunter's color (a value), and viable cell counts decreased, but reducing sugars including glucose and fructose increased. HepG2 cell proliferation was inhibited significantly by the three extracts, but no effects were observed on Chang cells. In particular, the dropwort extract fermented for 1 year showed the highest inhibitory effect. These results demonstrate that the quality characteristics and anti-proliferative effects of dropwort were affected by fermentation period. It is concluded that dropwort extract fermented for 1 year showed the highest functional properties and quality.

• Preventive Nutrition and Food Science
• /
• v.4 no.2
• /
• pp.107-112
• /
• 1999

Effect of solvent extracts and juice supernatants from kimchis on the growth of various human cancer cells was studied, comparing with the actions on the normal cells. Inhibitory effect of kimchi extracts on[3H] thymidine incorporation n cancer cells was also investigated. The methanol extract, hexane extract and methanol soluble fraction (MSF) of 3-week fermented kimchi did not have growth inhibitory effect on Ac2F rat normal liver cells at the concentrations of 0.5~2%. However, marked decrease in the growth of AGS human gastric cancer cells was shown by the treatment of those extacts. The juice from the kimchi samples also suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells. Especially, the juice of 3-week fermented kimchi exhibited the strong growth inhibitory effect in MG-63 human osteosarcoma cells. At the photomicrographs, growth inhibition and morphological change of the cells treated with kimchi juice were observed. And the solvent extracts of 3-week fermented kimchi suppressed the growth of cancer morethan the extracts or juices from fresh and 6-week fermented kimchi. When AGS human gastric cancer cels were treated with the extracts of 3-week fermented kimchi, [3H] thymidine incorporation in the cells also decreased. These results showed that kimchi extracts and juices had growth inhibitory effects on human osteosarcoma, leukemia and gastric cancer cells, but had no toxicity to the normal cells. We suggest that kimchi might have anticancer effect in part due to inhibition of the growth and DNA synthesis of cancer cells.

• Preventive Nutrition and Food Science
• /
• v.18 no.4
• /
• pp.227-233
• /
• 2013

This study investigated the protective effect of the butanol (BuOH) fraction from fermented Laminaria japonica extract (BFLJ) on AAPH-induced oxidative stress in porcine kidney epithelial cells (LLC-PK1 cells). L. japonica was fermented by Aspergillus oryzae at $35{\pm}1^{\circ}C$ for 72 h. Freeze-dried fermented L. japonica was extracted with distilled water, and the extracted solution was mixed with ethanol and then centrifuged. The supernatant was subjected to sequential fractionation with various solvents. The BuOH fraction was used in this study because it possessed the strongest antioxidant activity among the various solvent fractions. The BuOH fraction of fermented L. japonica had a protective effect against the AAPH-induced LLC-PK1 cells damage and increased cell viability while reducing lipid peroxidation formation and increased activities of antioxidant enzymes such as superoxide dismutase and glutathione peroxidase. The inhibitory effect of BFLJ on lipid peroxidation formation had a higher value of $0.11{\pm}0.01nmol$ MDA at $100{\mu}g/mL$ concentration in comparison with intact BuOH fraction showing $0.22{\pm}0.08nmol$ MDA at the same concentration. Furthermore, BFLJ treatment increased glutathione concentration. GSH concentration in the cell treated with BFLJ of $100{\mu}g/mL$ was $1.80pmol/L{\times}10^5cells$. These results indicate that BFLJ protects the LLC-PK1 cells against AAPH-induced cell damage by inhibiting lipid peroxidation formation and increasing antioxidant enzyme activities and glutathione concentration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.616-621
• /
• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.

• Textile Coloration and Finishing
• /
• v.31 no.4
• /
• pp.268-275
• /
• 2019

In this study, silk fabrics was dyed with sappan wood extracts fermented for 5 and 15 days, respectively, and then the dyeability, durability and the functionality of the dyed silk were investigated. Before dyeing, the silk was pretreated with chitosan-acetic acid solution or chitosan acetic acid and illite blend solution. Thereafter, UV-Visible transmittance, color, fastness, antimicrobial activity, and the FIR emissivity were analyzed. As a result, the K/S value was higher in the samples that were not pre-treated or fermented. Regardless of fermentation, the lightfastness was not significantly different. The color fastness to washing was slightly better when the samples were pretreated with chitosan-acetic acid and illite, and then dyed with extracts fermented 5 days. In addition, all samples showed high antimicrobial activity of 99.9%, regardless of the fermentation. Far-infrared emissivity was confirmed to be slightly increased by the illite and chitosan-acetic acid solution treatment compared to the untreated sample.