• Korean Journal of Oriental Medicine
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• v.15 no.3
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• pp.93-98
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• 2009

In this research, the acute toxicity of fermented Yukmijihwangtang extract was examined using male and female ICR mice, To evaluate the acute toxity and safety, 0(control group), 1250, 2500 and 5000 mg/kg of fermented Yukmijihwangtang extract were orally administered to male and female ICR mice. After single administration, we observed survival rates, general toxicity, changes of body weight for the 14 days and autopsy at 1 day following the administration according to the Regulation of Korean Food and Drug Administration. Compared with the control group, we could not find any toxic alteration in all treated groups (1250, 2500 and 5000 mg/kg). $LD_{50}$ of fermented Yukmijihwangtang extract might be over 5000 mg/kg and it is very safe to ICR mice.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.1
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• pp.47-52
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• 2012

The aim of this study was to investigate the acute toxicity and safety of fermented Soshiho-tang extract using male and female ICR mice. Mice were treated with fermented Soshiho-tang extract once orally at 1250, 2500 or 5000 mg/kg and observed for two weeks. At the doses used, no mortality or abnormal clinical signs in animals were shown during at the observation period. In addition, no differences were found between control and treated groups in body weight, hematology and biochemical analysis, and other findings. Above data strongly suggest that no observed adverse effect level of fermented Soshiho-tang extract might be over 5000 mg/kg/day in this study.

• The Journal of Korean Obstetrics and Gynecology
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• v.22 no.4
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• pp.19-27
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• 2009

Purpose: This study was carried out to investigate the acute toxicity and safety of fermented Ojeok-san(Wuji-san) extract. Methods: To evaluate the acute toxity and safety, 0(control group), 1250, 2500 and 5000 mg/kg of fermented Ojeok-san(Wuji-san) extract were orally administered to 20 male and 20 female ICR mice. After single administration, we observed survival rates, general toxicity, changes of body weight, and autopsy. Results: Compared with the control group, we could not find any toxic alteration in all treated groups (1250, 2500 and 5000 mg/kg). Conclusions: $LD_{50}$ of fermented Ojeok-san(Wuji-san) extract might be over 5000 mg/kg and it is very safe to ICR mice.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.1
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• pp.117-124
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• 2013

Objectives : This study was carried out to investigate the acute toxicity and safety of Palmultang and Fermented Palmultang Extract in Mice. Methods : To evaluate their acute toxicity and safety, 0 (control group), 2000 mg/kg of Palmultang and Fermented Palmultang Extracts were orally administered to 15 male and 15 female ICR mice. After a single administration, we observed survival rates, behavioral pattern, clinical sign, body weight. The results of biochemical analysis and hematological analysis were no any significant change. Results : Compared with the control group, we could not find any toxic alteration in all treated mice. Conclusions : Overall, the results suggest that, the oral administration of Palmultang and Fermented Palmultang extracts did not produce significant toxic effect in mice. Hence, the fermented extract can be utilized for herbal therapy.

• Korean Journal of Pharmacognosy
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• v.44 no.3
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• pp.281-285
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• 2013

Ethanol extract of Gastrodia elata fermented with Lactobacillus brevis was highly effective on the duration of pentobarbital hypnosis in mice. Pretreatment of mice with ethanol extract of the fermented Gastrodia elata (200 mg/kg, p.o.) prolonged markedly the duration of pentobarbital sleeping time and reduced the sleep latency. The mechanism of the extract of the fermented Gastrodia elata was investigated to inhibit the binding of $^3H$-Flumazenil, a selective benzodiazepine receptor antagonist, to benzodiazepine receptor of mice cortices. $IC_{50}$ value from displacement of $^3H$-Flumazenil binding was 62 ${\mu}g/mL$ at the treatment of the fermented Gastrodia elata. Therefore, these finding, such as increase of sleeping time and reduction of sleep latency, was examined by elevated concentration of GABA and parishin C, which were increased by Lactobacillus brevis.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Natural Product Sciences
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• v.27 no.2
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• pp.115-121
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• 2021

Lentinus edodes contains functional metabolites such as polysaccharopeptides, lectins, and secondary metabolites. Fermented soybean paste is representative fermented materials in Korea, and is gradually increasing due to various biological activities. In the present study, ethanol extracts of fermented products with/without L. edodes were designated as SPL and SP, and prepared to develop safer and therapeutic functional foods with antioxidant and anti-inflammatory activities for treatment of inflammatory disorders. SP and SPL extracts exhibited antioxidant effects via inhibiting radical activities. Inflammatory mediators, nitric oxide (NO), prostaglandin E₂ (PGE₂), interleukin (IL)-1β, IL-6, IL-8, tumor necrosis factor (TNF)-α, and inducible nitric oxide synthase (iNOS) production and nuclear factor-kappa B (NF-κB) activation were down-regulated by two extracts. SPL extract more strongly enhanced the antioxidant and anti-inflammatory activities than SP extract. Its' activities shown more longer fermentation period and more strong inhibitory effects. Taken together, our results suggested that fermented product with medicinal plant has synergic effect and SPL can be a potential candidate for treatment of inflammatory bowel diseases.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.111-111
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• 2018

Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine ($TNF-{\alpha}$, IL-6) production in LPS activated Raw 264.7 cells. Results indicated that antioxidant effect and total polyphenol contents were best improved in extract of Aronia fermented by P. pentosaceus. In addition, NO and cytokine ($TNF-{\alpha}$, IL-6) levels were decreased significantly after fermentation. Thus, it was found that the anti-inflammatory activity of Aronia greatly increased after fermentation process using P. pentosaceus.

• Korean Journal of Microbiology
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• v.44 no.4
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• pp.358-361
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• 2008

Effect of extract of fermented dropwort (Oenanthe stolonifera) on growth of intestinal harmful/useful bacteria and enzyme activity were investigated in vitro. The extract showed strong inhibition on harmful microbes including Vibrio and Salmonella, but mild inhibition on Bifidobacterium longum in both agar plate and liquid cultivation. Minimum inhibitory concentration (MIC) value of B. longum was the highest among tested microbes. Inhibition effect of fermented extract on harmful microbes increased according to fermentation period. Extract of fermented dropwort showed inhibitory effects on activity of microbial ${\beta}$-glucuronidase and tryptophanase. The inhibitory effects were also proportional to fermentation period. As consequence, it is assumed that the uptake of fermented dropwort might be useful for human intestinal health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.148-157
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• 2005

This study was investigated to determine antimicrobial activity of the water and ethanol extracts of Korean wild green tea, semi-fermented tea, and fermented tea. Antimicrobial activity was examined against 8 kinds of several microorganisms. The minimum inhibitory concentration (MIC) of the water and ethanol extracts of green tea showed the most active antimicrobial activity against B. subtilis 0.2 mg/mL in Gram positive bacteria and P. fluorescens 0.3∼0.5 mg/mL in Gram negative bacteria. But the extracts did not show antimicrobial activity against lactic acid bacteria and yeast at the level of less than 1 mg/mL. Antimicrobial activity got lower as tea got more fermented. Antimicrobial activity of ethanol extracts from green tea, semifermented tea, and fermented tea was stronger than that of water extracts. Antimicrobial activity of the water and ethanol extracts of green tea, semi-fermented tea, and fermented tea was not destroyed at 50∼121$^{\circ}C$, and pH 3∼11, which proved to be very stable when given over heat, acid & alkali treatment. The ethanol extract of green tea, semi-fermented tea, and fermented tea was fractionated in the order of hexane, diethyl ether, ethyl acetate and water fraction. The highest antimicrobial activity was found in the water fraction, but not found in hexane fraction, while antimicrobial activity of fermented tea was not found in ether fraction.