• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1084-1089
• /
• 2015

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.

• Korean Journal of Microbiology
• /
• v.47 no.4
• /
• pp.316-322
• /
• 2011

Lactobacillus sakei OPK2-59 isolated from kimchi was found to have ${\gamma}$-aminobutyric acid (GABA) producing ability and glutamate decarboxylase (GAD) activity. When the Lactobacillus sakei OPK2-59 was cultured in MRS broth with 59.13 mM and 177.40 mM monosodium glutamate (MSG), the optimum temperature range and pH for growth were $25-37^{\circ}C$ and pH 6.5, respectively. GABA conversion rates in MRS broth with 59.13 mM and 177.40 mM MSG were 99.58% and 31.00%, respectively at $25^{\circ}C$ and 48 h of cultivation. By using the cell free extract of Lactobacillus sakei OPK2-59, MSG was converted to GABA and the conversion rate was 78.51% at $30^{\circ}C$, pH 5. Conversion of MSG to GABA was enhanced by adding salts such as $CaCl_2$, $FeCl_3$, $MgCl_2$. These data suggest that the ability of Lactobacillus sakei OPK2-59 to produce GABA results from the activity of GAD in the cells and GABA conversion by the cell extract containing GAD can be enhanced by $CaCl_2$, $FeCl_3$, $MgCl_2$.

• Food Science and Preservation
• /
• v.24 no.3
• /
• pp.387-393
• /
• 2017

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at $37^{\circ}C$. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at $4^{\circ}C$ but lactic bacterial count of yogurt prepared with HEWO maintained $10^8CFU/mL$ during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

• Microbiology and Biotechnology Letters
• /
• v.39 no.4
• /
• pp.345-349
• /
• 2011

The bacterial growth and pH of Pleuropterus cilinervis extracts and animal milk, fermented with Lactobacillus rhamnosus during the fermentation process, were evaluated. The results indicated that the bacterial count after fermentation always remained higher than 6 log CFU/mL, with a constant pH of approximately 4. In order to evaluate the effects of Pleuropterus cilinervis extracts and animal milk, fermented with Lactobacillus rhamnosus, on hair growth promotion, C57BL/6 mice were chosen as experimental subjects. Six week old males with similar body weights were divided into four groups; a normal group (saline), a negative control group (essence base), a positive control group and an experimental group (Pleuropterus cilinervis extracts and animal milk, fermented with Lactobacillus rhamnosus, mixed with negative control). The substances and test materials were applied topically on the back skin of the mice for 8 days. Other external conditions and variables such as food intake were kept at the same as the four groups. At the end of the experiment it was noted that hair re-growth in the experimental group, using gross and histological examinations, was higher than that in the positive control group. This study therefore provides an empirical evidence that Pleuropterus cilinervis extracts and animal milk fermented with Lactobacillus rhamnosus promotes hair growth, and suggests that applications could be found in hair loss treatments.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.1
• /
• pp.28-38
• /
• 2005

This study was investigated the growth effect of persimmon leaf extracts on various Lactic acid bacteria, the effect as freeze-dry cryoprotectan, by the changes of vitamin C content, electron donating ability, total cell count and SOD-like activity. The total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the absence of persimmon leaf extracts(10%) at 37℃ after 48hr were 3.2×10/sup 9/cfu/mL, 2.9×10/sup 9/cfu/mL, 1.1×10/sup 9/cfu/mL, 1.6×10/sup 9/cfu/mL and 3×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.82∼3.88, and 1.697∼1.842. On the other hand, the total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the presence of persimmon leaf extracts at 37℃ after 48hr were 4.4×10/sup 9/cfu/mL, 4.3×10/sup 9/cfu/mL, 2×10/sup 9/cfu/mL, 3.3×10/sup 9/cfu/mL, and 3.4×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.74∼3.82 and 1.528∼1.805. The total cell counter of lactic acid bacteria in the presence of persimmon leaf extracts(10%) at 37℃ after 48hr higher than those in the absence of persimmon leaf extracts. In freeze-dry chryoprotectan, the survival rate of L. acidphilus MG501 decreased about 30%. In case of L. brevis MG19 and L. bulgaricus MG515, the survival rate decreased about 10%. However, the survival rate of L. lactis MG530 increased about 10% and L. casei MG311 showed the almost same effect. The changes of vitamin C content were the highest in L. lactis MG530(190.26mg/mL) and the lowest in L. acidophilus MG501(56.05 mg/mL). The electron donating ability indicated to L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 added by 10% persimmon leaf extracts, respectively. when 10% persimmon leaf extracts were added L. brevis MG19, the electron donating ability is the highest of all lactic acid bacteria. The SOD-like activity of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 showed lower than that of control.

• Korean Journal of Food Science and Technology
• /
• v.41 no.4
• /
• pp.428-434
• /
• 2009

This study was conducted to evaluate the anti-hypertensive effect of Lactobacillus sp. isolated from Kimchi by examining its effects on renal angiotensin-converting enzyme (ACE) inhibitory activity, lipid components and blood pressure using the spontaneously hypertensive rat (SHR) system. Most Lactobacillus sp. extracts (lysozyme, sonication and ethyl acetate extracts) showed higher capacities for the inhibition of ACE activity than those of cultured media. Particularly, LG 7, 8 and 42 of Lactobacillus sp. showed the strongest inhibitory activity among the Lactobacillus sp. extracts. The concentrations of total cholesterol and triglycerides in the serum were lower in the Lactobacillus sp. administration groups than in the control group, but these differences were not significant. The HDL-cholesterol concentrations of the LG 42 administration groups (IX, X) were significantly higher than that of the control group. At 4 weeks, the systolic blood pressure (SBP) in the LG 42 Lactobacillus sp. ($1{\times}10^9$ cfu/mL) group (XI) was about 27% lower than that of the control group (V). No adverse effects were observed on the liver and there was no difference in the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values among groups. The results of this study suggest that long term consumption of LG 42 Lactobacillus sp. may be beneficial to the prevention of high blood pressure.

• Korean Journal of Poultry Science
• /
• v.30 no.3
• /
• pp.151-159
• /
• 2003

Two experiments were carried out to evaluate the effects of feeding Aspergillus oryzae(AO) ferment on performance, intestinal microflora, serum components, ammonia generation and litter dampness in broiler chicks. In experiment I, three hundred sixty, one day old broiler chicks, Abor Acres, were fed 0 and 0.1% of Aspergiilus oryzae short conidia ferment(AOS) and 0.1% of Aspergillus oryzae long conidia ferment(AOL) for five weeks. In experiment II, three hundred sixty, one day old broiler chicks, Abor Acres were fed 0, 0.1 and 0.2% of Aspergillus oryzae long conidia ferment(AOL) for five weeks. In experiment I, growth rates were not statistically different among dietary treatments. AOS and AOL showed increased tendency in weight gain and feed intake compared to those of control, whereas feed conversion was not different. Litter dampness of AOS and AOL was also tended to decrease compared to that of control, but was not significantly different. Fecal ammonia gas generation was decreased in feeding AOS and AOL, and maintained 1/2 to 3/4 compared to the control. In serum metabolites, AOS and AOL increased glucose and calcium, and decreased total protein, blood urea nitrogen and total cholesterol. In experiment II, body weight of chicks fed 0.1 and 0.2% AOL were heavier than the control(P<0.05). Feed intake of chicks fed 0.1 and 0.2% AOL also were higher than the none, but feed conversion ratio was not different among treatments. Ileal and cecal microflora showed increased tendency in lactic acid bacteria compared to those of the control. Salmonella and E. coli were decreased in ileum of chicks fed 0.1 and 0.2% AOL. In conclusion, feeding AO ferment increased growth performance and improved intestinal microflora of broiler chicks and environments of broiler house.

• Korean journal of food and cookery science
• /
• v.17 no.3
• /
• pp.211-217
• /
• 2001

The objective of this study was to evaluate the effect of functional herbal foods on the growth of intestinal lactic acid bacteria. When Bifidobacterium breve and human intestinal microflora were inoculated in the general anaerobic medium which contained each functional food water extract, most of functional herbal foods induced the growth of lactic acid bacteria by decreasing pH of the broth. The pH decreasing effects of Liriipe platyphylla and Platycodon grandiflorum were excellent. The growth of lactic acid bacteria effectively inhibited the bacterial enzymes, $\beta$-glucosidase and $\beta$ -glucuronidase. Eugenia caryophyllata and Liriipe platyphylla potently inhibited the productivity of P -glucosidase of B. breve and human intestinal bacteria. Cinnamomum cassia, Gardenia jasminoides and Platycodon grandiflorum potently inhibited the productivity of $\beta$-glucuronidase of human intestinal bacteria. The growth component isolated from Platycodon grandiflorum was sucrose (compound B).

• Journal of Pharmacopuncture
• /
• v.12 no.4
• /
• pp.89-96
• /
• 2009

Objectives : The purpose of this study is to investigate the effect of Water Extract from Lactobacillus pentosus-fermented ARTEMISIAE ARGI FOLIUM (AFL) on nitric oxide production of mouse macrophage Raw 264.7 cells impaired by various toxicants such as gallic acid, EtOH, nicotine, acetaminophen, and acetaldehyde. Methods : ARTEMISIAE ARGI FOLIUM was fermented with Lactobacillus pentosus and extracted by water. Nitric oxide production of mouse macrophage Raw 264.7 cells was measured by Griess reagent assay. Examined concentrations of AFL were 10, 50, 100, 200, 400 ug/mL. Results : The results of the experiment are as below. 1. AFL at the concentration of 400 ug/mL significantly recovered nitric oxide production which was reduced by gallic acid (100 uM) in Raw 264.7 cells. 2. AFL at the concentration of 200, 400 ug/mL significantly recovered nitric oxide production which was reduced by EtOH (100 uM) in Raw 264.7 cells. 3. AFL at the concentration of 400 ug/mL significantly recovered nitric oxide production which was reduced by nicotine (1mM) in Raw 264.7 cells. 4. AFL at the concentration of 200, 400 ug/mL significantly recovered nitric oxide production which was reduced by acetaminophen(2 mM) in Raw 264.7 cells. 5. AFL at the concentration of 200, 400 ug/mL significantly recovered nitric oxide production which was reduced by acetaldehyde (200 uM) in Raw 264.7 cells. Conclusions : AFL could be supposed to have the immune-enhancing activity related with nitric oxide production of macrophage impaired by various toxicants.

• Korean Journal of Organic Agriculture
• /
• v.25 no.1
• /
• pp.171-185
• /
• 2017

${\gamma}$-aminobutyric acid (GABA) is a non-proteinogenic amino acid biosynthesized through decarboxylation of L-glutamic acid by glutamic acid decarboxylase. GABA is believed to play a role in defense against stress in plants. In humans, it is known as one of the major inhibitory neurotransmitters in the central nervous system, exerting anti-hypertensive and anti-diabetic effects. In this report, we wanted to enhance the GABA production from the barley leaf and corn silk by culturing them with lactic acid bacteria (LAB). The barley leaf and corn silk were mixed with various weight combinations and were fermented with Lactobacillus plantarum in an incubator at $30^{\circ}C$ for 48 h. After extracting the fermented mixture with hot water, we evaluated the GABA production by thin layer chromatography and GABase assay. We found that the fermented mixture of the barley leaf and corn silk in a nine to one ratio contained a higher level of GABA than other ratios, meaning that the intermixture and fermentation technique was effective in increasing the GABA content. We also tested several biological activities of the fermented extracts and found that the extracts of the fermented mixture showed improved antioxidant activities than the non-fermented extracts and no indication of cytotoxicity. These results suggest that our approach on combining the barley leaf and corn silk and its fermentation with LAB could lead to the possibility of the development of functional foods with high levels of GABA content and improved biological activities.