• Journal of Microbiology and Biotechnology
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• v.22 no.2
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• pp.215-219
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• 2012

The strain KCTC 11629BP, isolated from spontaneously fermented pine needle extract (FPE), showed fibrinolysis activity. The isolated strain was analyzed in physiological and biochemical experiments. Based on 16S rDNA sequencing and phylogenic tree analysis, the strain was identified to be a part of the genus Acetobacter, with Acetobacter senegalensis and Acetobacter tropicalis as the closest phylogenetic neighbors. Based on genotypic and phenotypic results, it was proposed that bacterial strain KCTC 11629BP represents a species of the genus Acetobacter. The strain was thusly named Acetobacter sp. FP1. In conclusion, Acetobacter sp. FP1 isolated from FPE possesses fibrinolytic activity.

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

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.244-251
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• 1998

To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and $\beta$-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro then those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximaly to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu. mesenteroides.

• Natural Product Sciences
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• v.16 no.2
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• pp.123-132
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• 2010

The aim of the present study was to investigate whether self-fermented pine extract for 2 years (SFPE2) and ethyl acetate (EtOAc) fraction from self-fermented pine needle extract may affect the contractility of the isolated aortic strips and blood pressure of normotensive rats. SFPE2 ($360-1440\;{\mu}g/mL$) significantly depressed both phenylephrine ($10\;{\mu}M$)- and high potassium (56 mM)-induced contractile responses of the isolated rat aortic strips in dose-dependent fashion. The EtOAc-fraction ($400\;{\mu}g/mL$) also inhibited both phenylephrine ($10\;{\mu}M$)- and high potassium (56 mM)-induced contractile responses. Also, in anesthetized normotensive rats, intravenous injection of the EtOAc fraction (1.0~10.0 mg/kg) dose-dependently elicited hypotensive responses. The EtOAc fractions (1.0 and 3.0 mg/kg/30 min) inhibited norepinehrine-induced pressor responses. Intravenous infusion of SFPE2 fraction (3.0 and 10.0 mg/kg/30 min) also inhibited norepinehrine-induced pressor responses in both anesthetized spontaneously hypertensive rats (SHRs) and normotensive rats. In conclusion, these results suggest that both SFPE2 and the EtOAc fraction cause vascular relaxation in the aortic strips isolated from normotensive rats and SHRs as well as vasodepressor responses. Based on these experimental data, it seems that SFPE2 or the EtOAc fraction possesses active antihypertensive components, which are available to prevent or treat hypertension in future.

• Natural Product Sciences
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• v.19 no.4
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• pp.290-296
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• 2013

In preliminary tests, we examined the effect of several fractions isolated from fermented pine needle extract on pacemaker potentials in cultured interstitial cells of Cajal (ICCs) from the mouse colon using a whole cell patch clamp technique. Among these fractions, Fraction 3 (F3) elicited the most powerful depolarization of membrane. Therefore, the aim of the present study was to investigate the effect of F3 obtained from fermented extract of Pinus densiflora needle on pacemaker potentials in ICCs and to establish its mechanism of action. Colonic ICCs generated spontaneous periodic pacemaker potentials in the current-clamp mode. F3 depolarized the membrane and decreased the frequency and amplitude of pacemaker potentials in a dose-dependent fashion. The F3-induced effects on pacemaker potentials were blocked by methoctramine, a muscarinic $M_2$ receptor antagonist, and by glycopyrrolate, a muscarinic $M_3$ receptor antagonist. The F3-induced effects on pacemaker potentials were blocked by external $Na^+$-free solution and by flufenamic acid, a non-selective cation channel blocker, as well as by the removal of external $Ca^{2+}$ and in the presence of thapsigargin, a $Ca^{2+}$-ATPase inhibitor in the endoplasmic reticulum. Taken together, these results suggest that F3 of pine needle extract modulates the pacemaker activity of colonic ICCs by the activation of non-selective cation channels via muscarinic $M_2$ and $M_3$ receptors. And external $Ca^{2+}$ influx and intracellular $Ca^{2+}$ release are involved in F3 actions on ICCs.

• Natural Product Sciences
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• v.19 no.1
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• pp.36-48
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• 2013

The aim of the present study was to investigate the effects of several fractions obtained from methylene chloride ($CH_2Cl_2$) extract of self-fermented pine needle (SFPNE) on the acetylcholine (ACh)-evoked CA release from the isolated perfused model of the rat adrenal medulla and to establish the mechanism of the most active fraction (Fr.)-induced inhibitory action on the CA release. We obtained 6 fractions from $CH_2Cl_2$ extract of self-fermented pine needle. For the ACh (5.32 mM)-evoked CA release, the following rank order of inhibitory potency was obtained: Fr.4-5 > Fr.8-11 ${\gg}$ Fr.3 > Fr.6 = Fr.7 > Fr.1-2. Fr. 4 - 5 (60 ${\mu}g/mL$) perfused into an adrenal vein for 90 min produced relatively time-dependent inhibition of the CA secretory responses to ACh (5.32 mM), DMPP (100 ${\mu}M$), McN-A-343 (100 ${\mu}M$) and high $K^+$ (56 mM). Fr. 4 - 5 itself did not affect basal CA secretion. Also, in the presence of Fr. 4 - 5 (60 ${\mu}g/mL$), the CA secretory responses to angiotensin II (AngII, 0.1 ${\mu}M$), veratridine (50 ${\mu}M$), Bay-K-8644 (10 ${\mu}M$), and cyclopiazonic acid (10 ${\mu}M$) were significantly reduced, respectively. In the simultaneous presence of Fr. 4 - 5 (60 ${\mu}g/mL$) and L-NAME (30 ${\mu}M$), the inhibitory responses of Fr. 4 - 5 on the CA secretion evoked by ACh, DMPP, high $K^+$, AngII, Bay-K-8644 and veratridine were considerably recovered to the extent of the corresponding control secretion compared with that of Fr. 4 - 5-treatment alone. The level of NO released from adrenal medulla after the treatment of Fr. 4 - 5 (60 ${\mu}g/mL$) was greatly elevated compared with the basal level. Taken together, these results demonstrate that Fr. 4 - 5 inhibits the CA secretion from the isolated perfused rat adrenal medulla evoked by stimulation of cholinergic receptors as well as by direct membrane-depolarization. It seems that this inhibitory effect of Fr. 4 - 5 is mediated by blocking the influx of $Ca^{2+}$ and $Na^+$ into the adrenomedullary chromaffin cells as well as by inhibition of $Ca^{2+}$ release from the cytoplasmic calcium store, which is evoked at least partly through the increased NO production due to the activation of NO synthase. Based on these results, it is also thought that Fr. 4 - 5 isolated from $CH_2Cl_2$ extract of pine needle may contain beneficial antihypertensive components to prevent or treat hypertension.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• KSBB Journal
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• v.21 no.5
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• pp.376-383
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• 2006

Pine needle(Pinus densiflora sieb, et zucc) extract has been used to improve cardiovascular disorders, detoxification of nicotine, the infirmities of age and curing diseases of unidentified symptoms. It has various useful components including amino acids, vitamin C, terpenoids and chlorophyll. In this study we have identified 8 different yeast strains that are developed spontaneously causing self fermentation in the extract. The self-fermented pine extract(SFPE) inhibited the growth of some bacterial strains like E. coli, Bacillus subtilis and Staphylococcus aureus. The SFPE($0.2{\mu}{\ell}/ml{\sim}0.3{\mu}{\ell}/ml$) showed 90% NBT superoxide scavenging activities which is similar for all tested samples of different ages. The 7 years old SFPE(0.15 mg/ml and 0.3 mg/ml) caused relaxation of spontaneous contraction and relaxation rhythm of thoracic arterial tissues from rat. Therefore, SFPE has useful effects such as antibacterial, antioxidant and improved blood circulation and could be a good source of functional food development.