References
- Bourel G, Henini S, Divies C, Garmyn D (2003): The response of Leuconostoc mesenteroides to low external oxidoreduction potential generated by hydrogen gas. J Appl Microbiol 94(2):280-288 https://doi.org/10.1046/j.1365-2672.2003.01832.x
-
Chen P, Zhang Q, Dang H, Liu X, Tian F, Zhao J, Chen Y, Zhang H, Chen W (2014): Screening for potential new probiotic based on probiotic properties and
$\alpha$ -glucosidase inhibitory activity. Food Control 35(1):65-72 https://doi.org/10.1016/j.foodcont.2013.06.027 - Cho JK, Li GH, Cho SJ, Yoon YC, Hwang SG, Heo GC, Choe IS (2007): The identification and physiological properties of Lactobacillus plantarum JK-01 isolated from Kimchi. Korean J Food Sci Anim Resour 27(3):363-370 https://doi.org/10.5851/kosfa.2007.27.3.363
- Choi HR, Kim JS, Lee JS, Hong WS (2017): Study on consumer interests in functional drinks and preferences related to materials to develop functional natural carbonated drinks. Korean J Food Cook Sci 33(5):575-587 https://doi.org/10.9724/kfcs.2017.33.5.575
- Dilna SV, Surya H, Aswathy RG, Varsha KK, Sakthikumar DN, Pandey A, Nampoothiri KM (2015): Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4. Food Sci Technol 64(2):1179-1186
- El-Sayed AA, Rabie MA, El-Maaty SMA, El-Nemr SEA (2018): Fermented tomato juice (Lycopersicon esculentum Mill.) produced via Lactic acid bacteria during cold storage. Carpathian J Food Sci Technol 10(1):5-18
- Faller ALK, Fialho E (2009): The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res Int 42(1):210-215 https://doi.org/10.1016/j.foodres.2008.10.009
- Fuller R (1989): Probiotics in man and animals. J Appl Bacteriol 66(5):365-378 https://doi.org/10.1111/j.1365-2672.1989.tb05105.x
- Heo J, Park HS, Uhm TB (2016): Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean traditional Meju. Korean J Food Sci Technol 48(5):445-453 https://doi.org/10.9721/KJFST.2016.48.5.445
- Hwang ES, Hong EY, Kim GH (2012): Determination of bioactive compounds and anti-cancer effect from extracts of Korean cabbage and cabbage. Korean J Food Nutr 25(2):259-265 https://doi.org/10.9799/ksfan.2012.25.2.259
- Jang IS, Kim DH, Heo MS (2013): Dietary administration of probiotics, Bacillus sp. IS-2, enhance the innate immune response and disease resistance of Paralichthys olivaceus against Streptococcus iniae. J Microbiol. 49(2):172-178
- Jeong CH, Kim JH, Shim KH (2006): Chemical components of yellow and red onion. J. Korean Soc Food Sci Nutr 35(6):708-712 https://doi.org/10.3746/jkfn.2006.35.6.708
- Jung KA, Park CS (2013): Antioxidative and antimicrobial activities of juice from garlic, ginger, and onion. Korean J Food Preserv 20(1):134-139 https://doi.org/10.11002/kjfp.2013.20.1.134
- Kang SM, Kim TS, Song YH, Kwon IK, Cho SH, Park BY, Lee SK (2012): Effect of addition level of green tea extract on the Lactic acid bacteria, oxidative stability, and aroma in Kimchi-fermented sausage. Korean J Food Sci Anim Resour 32(4):467-475 https://doi.org/10.5851/kosfa.2012.32.4.467
- Kaur S, Kaur HP, Grover J (2016): Fermentation of Tomato juice by Probiotic Lactic acid bacteria. Int J Adv Pharm Biol Chem 5(2):212-219
- Kim BH, Son SM (2006): Mechanism of developing diabetic vascular complication by oxidative stress. Endocrinol Metab 21(6):448-459
- Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH (2012): Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol 44(3):337-342 https://doi.org/10.9721/KJFST.2012.44.3.337
- Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS (2008): Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol 40(2):166-170
- Kim MJ, Yang SA, Park JH, Kim HI, Lee SP (2011): Quality characteristics and anti-proliferative effects of dropwort extracts fermented with Fructooligosaccarides on HepG2 cells. Korean J Food Sci Technol 43(4):432-437 https://doi.org/10.9721/KJFST.2011.43.4.432
- Kim MS, Seong HY, Jang HA, Jeong Y, Choi JA, invertor; Industry-Academic Cooperation Foundation of Dankook University Cheonan Campus, assignee. Novel Lactobacillus plantarum MKHA15 and uses thereof. Korea patent pending. application number. Korea 1020190112122. 2019 September 10
- Kim NJ, Yoon KY (2013): Qualities and antioxidant activity of lactic acid fermented-potato juice. J. Korean Soc Food Sci Nutr 42(4):542-549 https://doi.org/10.3746/jkfn.2013.42.4.542
- Kusznierewicz B, Smiechowska A, Bartoszek A, Namiesnik J (2008): The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem 108(3):853-861 https://doi.org/10.1016/j.foodchem.2007.11.049
- Lee JH, Park HY, Won JI, Park HI, Choi ID, Lee SK, Park JY, Joe DH, Jeon YH, Oh SK, Han SI, Choi HS (2017): Quality characteristics of commercial liquid type yogurt in Korea. Korean J Food Preserv 24(6):865-870 https://doi.org/10.11002/kjfp.2017.24.6.865
-
Lee S, Kim M (2019): Leuconostoc mesenteroides MKSR isolated from kimchi possesses
$\alpha$ -glucosidase inhibitory activity, antioxidant activity, and cholesterol-lowering effects. Food Sci Technol doi: 10.1016/j.lwt.2019.108570. [in press] - Lin MY, Chang FJ (2000): Antioxidative effect of intestinal bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Dig Dis Sci 45(8):1617-1622 https://doi.org/10.1023/A:1005577330695
- Lin MY, Yen CL (1999): Antioxidative ability of lactic acid bacteria. J Agric Food Chem 47(4):1460-1466 https://doi.org/10.1021/jf981149l
- Marklund S, Marklund G (1974): Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47(3):469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
- McDonald LC, Fleming HP, Hassan HM (1990): Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Appl Environ Microbiol 56(7):2120-2124 https://doi.org/10.1128/AEM.56.7.2120-2124.1990
- Mello BCBS, Petrus JCC, Hubinger MD (2010): Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration. J Food Eng 96(4):533-539 https://doi.org/10.1016/j.jfoodeng.2009.08.040
- National Institute of Agricultural Sciences Rural Development Administration (2016). Flavonoid data base 1.0. Wanju NASRDA. Available from: http://www.rda.go.kr/download_file/act/bookcafe099.PDF. Accessed October 31, 2019
- Oh SJ, Lim HJ, Lee YS, Kim MS (2018): Comparison of quality characteristics of Jeungpyeon fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by potato addition. J. Korean Soc Food Sci Nutr 47(8):828-837 https://doi.org/10.3746/jkfn.2018.47.8.828
- Park SI, Yeo SS, Lee YS, Jeong YH, Kim MS (2017): Inhibitory activities of digestive enzymes and antioxidant activities of fermented beverages using momordica charantia L. J Korean Soc Food Sci Nutr 46(11):1308-1315 https://doi.org/10.3746/jkfn.2017.46.11.1308
-
Sa YJ, Kim JS, Kim MO, Jeong HJ, Yu CY, Park DS, Kim MJ (2010): Comparative study of electron donating ability, reducing power, antimicrobial activity and inhibition of
$\alpha$ -glucosidase by Sorghum bicolor extracts. Korean J Food Sci Technol 42(5):598-604 - Seo HJ, Han SY, Choi HS, Han GJ, Park HY (2012): Quality characteristics of cabbage Kimchi by different packaging materials. Korean J Food Cook Sci 28(2):207-214 https://doi.org/10.9724/kfcs.2012.28.2.207
- Seo JH, Lee H (2007): Characteristics and immunomodulating activity of Lactic acid bacteria for the potential probiotics. Korean J Food Sci Technol 39(6):681-687
- Shin HS, Yoo SH, Jang JA, Won JY, Kim CH (2017): Probiotic properties of Lactic acid bacteria isolated from feces and Kimchi. J Korean Dairy Technol Sci Assoc 35(4):255-261
- Teresa SM, Huang SW, Frankel EN (1995): Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil. JAOCS 72(10):1131-1137 https://doi.org/10.1007/BF02540978
-
Wu H, Xu B (2014): Inhibitory Effects of onion against
$\alpha$ -glucosidase activity and its correlation with phenolic antioxidants. Int J Food Prop 17(3):599-609 https://doi.org/10.1080/10942912.2012.654562 - Yoon KY, Woodams EE, Hang YD (2006): Production of probiotic cabbage juice by lactic acid bacteria. Bioresour Technol 97(12):1427-1430 https://doi.org/10.1016/j.biortech.2005.06.018
- Yoon KY, Woodams EE, Woodams, Hang HD (2005): Fermentation of beet juice by beneficial lactic acid bacteria. Food Sci Technol 38(1):73-75