• Journal of Applied Biological Chemistry
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• 제58권4호
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• pp.303-309
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• 2015

${\gamma}$-Aminobutyric acid (GABA) content in fermented plant products and their main plant materials (aerial part of Acanthopanax sessiliflorus, fruit of Crataegus pinnatifida, and whole plant of Morus alba) was determined by high-performance liquid chromatography. GABA was quantified using a reverse-phase column with a gradient elution program (water:acetonitrile =90:10 to 0:100 for 40 min). UV detection was conducted at 280 nm. GABA content was measured in fermented plant products (15.07 mg/g), aerial part of A. sessiliflorus (4.49 mg/g), fruit of C. pinnatifida (10.59 mg/g), and whole plant of M. alba (2.31 mg/g). The presence of GABA in fermented plant products, including A. sessiliflorus, C. pinnatifida, and M. alba is important in industrial application for health supplements.

• 식품과학과 산업
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• 제53권2호
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• pp.200-214
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• 2020

The traditional Korean fermented fish products are classified into mainly three groups; Jeot-gal, Aek-jeot, and Sik-hae. Jeot-gal is a salt-fermented fish. Aek-jeot (Eoganjang) is actually a liquid part of Jeot-gal. Sik-hae is a salt-fermented whole or part fisheries with adjuncts. The production of jeot-gal products has been increased constantly. However, there is not enough fishery for raw materials. Recently, consumers have been preferred low-salted foods because they have become aware that high levels of salt cause adult diseases such as hypertension or gastric cancers. The main consumers of jeot-gal are adults above 40~50 years old. Young generation and school nutrition teachers dislike fishery products because of distinct fish smell, small bone, as well as food safety. Therefore, in order to increase the consumption of jeot-gal and extend its industry, jeot-gal should be developed to match the preference of new generation with good safety, health-oriented, and new concept.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.14-20
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• 2004

Bacillus strains capable of producing fibrinolytic enzyme were isolated from traditional fermented Korean soybean paste and Japanese fermented soybean (Natto). Among the 16 strains, a selected Bacillus sp. was identified as bacillus firmus, with 80.7％ homology, by API kit analysis. Seed starter or B. firmus NA-1 was prepared with 5％ soymilk prepared from micronized soybean powder. To produce fibrinolytic enzyme by B. firmus NA-1 the liquid culture was performed with NB broth (pH 7.0) fortified with 1％ galactose, 0.1% tryptone, and 0.5% $K_2$HPO$_4$, by shaking with 180 rpm at 37$^{\circ}C$. Fibrinolytic enzyme activity reached the highest value at 7.8 unit/mL (plasmin unit) after fermentation for 72 hr. The crude fibrinolytic enzyme showed higher relative activity in the range of pH 7.0∼9.0. The activity of crude fibrinolytic enzyme was well maintained even after concentration by the vacuum evaporation at 5$0^{\circ}C$ for 1 hr.

• 산업식품공학
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• 제22권4호
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• pp.295-303
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• 2018

Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented with Lactobacillus brevis B84 were evaluated. Six polyphenols were characterized for this plant by using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and the results were compared with total phenolic content by a spectrophotometric method. The total amount of the identified polyphenols was lower than that determined by the spectrophotometric method. However, the fermentation process influenced polyphenol composition such as content of vanillic acid and caffeic acid. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection ($HPLC-DAD-ESI-MS^n$). Total sugar and reducing sugar contents decreased after fermentation. Antioxidant activities such as DPPH, ABTS, and superoxide anion radical scavenging and reducing power were evaluated to compare the beneficial effect after fermentation. Fermented H. cordata increased the lipolytic effect in 3T3-L1 adipocytes. Overall, the results indicate that the fermentation of H. cordata with L. brevis B84 produces changes of phenolic compounds, antioxidant activity, and lipolytic effect.

• 한국한의학연구원논문집
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• 제16권1호
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• pp.173-178
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• 2010

The purpose of this study was investigation of quantitative analysis of marker substances in solid fermented Angelicae Gigantis Radix by High performance liquid chromatography(HPLC). HPLC was performed for determination of nodakenin and decursin in solid fermented Angelicae Gigantis Radix extract, the separation method was performed on C18 column ($250\;mm\;{\times}\;4.6\;mm$, $5\;{\mu}m$, RS tech) using gradient solvent mixtures of water-acetonitrile with photodiode array detector (330 nm). The flow rate was 1.0 ml/min. Retention time of nodakenin and decursin was about 11.47, 46.79 min and linearity of calibration was showed good result(r2=0.9999, 0.9999), respectively. Content of nodakenin was $0.76\;{\pm}\;0.02%$ in control, $0.31\;{\pm}\;0.00%$ in Angelicae Gigantis Radix extract fermented with Paecilomyces japonica(SDT)(p<0.01), $0.51\;{\pm}\;0.02%$ in Angelicae Gigantis Radix extract fermented with Ganoderma lucidum(SYT)(p<0.01), $0.82\;{\pm}\;0.03%$ in Angelicae Gigantis Radix extract fermented with honey(SST)(p<0.05) and $0.88\;{\pm}\;0.01%$ in Angelicae Gigantis Radix extract fermented with Nuruk(SNT)(p<0.01). Content of decursin was $4.50\;{\pm}\;0.08%$ in control, $2.90\;{\pm}\;0.05%$ in Angelicae Gigantis Radix extract fermented with Paecilomyces japonica(SDT)(p<0.01), $2.65\;{\pm}\;0.08%$ in Angelicae Gigantis Radix extract fermented with Ganoderma lucidum(SYT)(p<0.01), $4.46\;{\pm}\;0.11%$ in Angelicae Gigantis Radix extract fermented with honey(SST) and $4.73\;{\pm}\;0.04%$ in Angelicae Gigantis Radix extract fermented with Nuruk(SNT)(p<0.05), respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제13권4호
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• pp.511-515
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• 2000

Early weaning is a means of breaking the disease cycle from sow to piglet as well as capitalising on the enormous growth potential of the pig. However, the transition from milk to dry diets results in a growth check. Feeding of supplemental milk, fermented to reduce pH and enterotoxigenic bactetial proliferation, may be a means of gradually weaning pigs on to solid feed. This study involved 216 pigs weaned from the sow at 12 days of age, allocated to groups of 6 males and 6 females per weaner pen and allowed ad libitum access to a pelleted diet. In addition, half the pigs were given supplemental fermented skim milk for the first 8 days after weaning. Feeding supplemental fermented milk increased feed intake (104 vs. 157 g DM/d, p=0.011), average daily gain (-3 vs. 112 g/d, p<0.001) and feed conversion efficiency (0.01 vs. 0.81, p=0.003) over the first 8 days after weaning. The improvements observed in the supplemented pigs continued to be augmented such that, by 42 days of age, the pigs that had received supplemental fermented milk were heavier (9.6 vs. 11.5 kg, p=0.003) than their unsupplemented counterparts. Feeding fermented supplemental milk to early-weaned pigs can improve growth performance in the immediate and subsequent post-weaning period.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.353-358
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• 2023

Barley (Hordeum vulgare) belongs to the Poaceae family. This study compared the polyphenol and flavonoid levels of unfermented and fermented barley sprouts using spectrophotometric assays. The findings indicated that fermentation greatly boosted the flavonoid content but caused only a slight increase in the polyphenol content. However, this does not imply that fermentation has no effects whatsoever on the polyphenol content of barley sprouts. This was due to the fact that some flavonoids cannot be detected by the wavelength used to calculate the overall polyphenol concentration. Both samples were subjected to high-performance liquid chromatography analysis and detected the flavonoids lutonarin, saponarin, isoorientin, isovitexin, and tricin-all of which have bioactive properties-most notably known for their antioxidant activity. These results augment the ongoing phytochemical profiling research and can possibly valorize the already thriving barley industry.

• 한국축산식품학회지
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• 제42권1호
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• pp.46-60
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• 2022

In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the potential for ACEI peptides was identified in fermented goat milk with the highest ACEI activity. The proteolytic specificity of LAB was also evaluated. The 2% isolate was inoculated into reconstituted goat milk (11%, w/v), then incubated at 37℃ until pH 4.6 was reached. The supernatant produced by centrifugation was analyzed for ACEI activity and total peptide. Viable cell counts of LAB and titratable acidity were also evaluated after fermentation. Peptide identification was carried out using nano liquid chromatography mass spectrometry (LC-MS/MS), and potential as an ACEI peptide was carried out based on a literature review. The result revealed that ACEI activity was produced in all samples (20.44%-60.33%). Fermented goat milk of Lc. lactis ssp. lactis BD17 produced the highest ACEI activity (60.33%; IC₅₀ 0.297±0.10 mg/mL) after 48 h incubation, viable cell counts >8 Log CFU/mL, and peptide content of 4.037±0.27/mL. A total of 261 peptides were released, predominantly derived from casein (93%). The proteolytic specificity of Lc. lactis ssp. lactis BD17 through cleavage on the amino acid tyrosine, leucine, glutamic acid, and proline. A total of 21 peptides were identified as ACEI peptides. This study showed that one of the isolates from fermented food, namely Lc. lactis ssp. lactis BD17, has the potential as a starter culture for the production of fermented goat milk which has functional properties as a source of antihypertensive peptides.

• 대한화장품학회지
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• 제43권3호
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• pp.201-210
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• 2017

황금(Scutellariae baicalensis)은 항염 작용이 뛰어나 예로부터 사용되어온 약재로, 본 연구는 인삼에서 분리한 유산균 Leuconostoc mesenteroides (L. mesenteroides)을 이용해 황금 발효물을 제조하고 항산화와 미백 효과를 조사하였다. 황금 발효물은 황금을 70% 에탄올로 추출한 후에 L. mesenteroides를 접종하여 발효제조하였다. 발효 전 황금과 황금 발효물에서 2가지 지표 성분 baicalin과 baicalein을 high-performance liquid chromatography (HPLC)을 이용하여 retention times ($t_R$)과 UV spectra를 확인함으로써 정성 및 정량 분석하였다. 세포 생존율 실험 결과, 발효 전후 황금 모두 독성이 확인되지 않았고 DPPH 라디칼 소거능 실험은 발효물의 $SC_{50}$ 값이 $34.43{\mu}g/mL$ 로 발효 전보다 우수한 효능을 나타내었으며, 세포 독성을 나타내지 않는 농도에서 흑색종 세포인 B16F10을 이용한 melanin 생성 억제 활성 실험 결과, 황금 발효물은 우수한 melanin 생성 억제 효과를 나타내었다($IC_{50}=68.17{\mu}g/mL$). 이상의 결과들로부터 황금 발효물이 항산화 효능뿐만 아니라 미백 효능을 갖는 화장품 원료로서 개발 가능성이 있음이 시사되었다.

• 동의생리병리학회지
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• 제19권5호
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.