• Journal of the Korean Professional Engineers Association
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• v.18 no.2
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• pp.30-45
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• 1985

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.220.1-220
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• 2001

• Analytical Science and Technology
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• v.31 no.6
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• pp.219-224
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• 2018

The fruit and stem of Opuntia ficus-indica var. aboten (OFS), a native plant of Jeju Island, are considered a safe food source. Moreover, stem extracts have been previously reported to possess a variety of biological effects (e.g. anti-inflammatory and anti-oxidant, including the ability to partially ameliorate cognitive impairment), suggesting that this plant may have utility as a functional food. The present study investigated whether fermentation by lactic acid bacteria enhances the biological effects of OFS extracts. The acetylcholinesterase (AChE) inhibitory activity of fermented or non-fermented OFS extracts was evaluated, and the content of marker components dihydrokaempferol (DHK) and quercetin-3-methyl ether (3-MeQ) was analyzed using high-performance liquid chromatography. Fermented (relative to non-fermented) OFS extracts exhibited improved AChE inhibitory activity ($IC_{50}=28.35 mg/mL$), with AChE inhibitory activity resulting from fermentation by L. plantarum ($IC_{50}=12.56mg/mL$) exceeding that resulting from fermentation by L. fermentum ($IC_{50}=17.71mg/mL$). Furthermore, fermented (relative to non-fermented) OFS extracts exhibited a 16.7 % increase in DHK content, and 3-MeQ content of OFS extracts fermented by L. plantarum and L. fermentum increased by 28.6 % and 21.4 %, respectively. Therefore, OFS stem extract AChE inhibitory activity, as well as DHK and 3-MeQ content, was enhanced by fermentation with Lactobacillus spp. This suggests that fermented OFS extracts may contribute to prevention or improvement of cognitive impairment. These data are anticipated to be useful in the development of enhanced-efficacy OFS products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.8-15
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• 1997

For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

• Journal of Life Science
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• v.29 no.6
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• pp.697-704
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• 2019

This study performed to investigate the probiotic properties of lactic acid bacteria 200 strains isolated from traditional fermented foods. Based on being higher tolerance to bile salts and showing higher acid resistance, 4 LAB Strains were selected in the screening experiment; Lactobacillus plantarum SRCM 102224, Lb. plantarum SRCM102227, Lb. paracasei SRCM102329, Lb. paracasei SRCM102343. Antibacterial activity against various pathogens, acid and bile salt tolerance, hemolytic phenomenon, cell surface hydrophobicity, and antibiotic resistance were examined. Among the tested strains, SRCM 102343 (95.9%) was highly observed hydrophobicity compared to Lb. rhmanosus GG (13.4%) as control. In this study, the in vitro adhesion properties of 4 strains of LAB was investigated using human intestinal caco-2 cell cultures. SRCM102329 and SRCM102343showed higher adherence to caco-2 cells than Lb. rhamnosus GG. The antibacterial activities of 4 strains LAB were investigated. the 3 strains showing strongly antimicrobial activity against Escherichia coli ATCC10798, Staphylococcus aureus KCCM11593, Listeria invanovii KCTC3444, Bacillus cereus ATCC11778 and S. enterica serovar. Typhi KCTC1926. These results suggest that selected strains have good probiotic potential for application in functional foods.

• Journal of Life Science
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• v.28 no.6
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• pp.688-696
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• 2018

Hemp seed (Cannabis sativa L.; HS), an annual herbaceous plant in the Cannabis genus, has been reported to play various biological functions in immunity increase, atherosclerosis, constipation, hyperlipidemia prevention, anti-inflammatory, and anti-cancer. In recently years, as superfood, the growing interest in the health care benefits of hemp seed has led to increased consumption. In this study, we investigated the effect of an ethanol extract of HS fermented with lactic acid bacteria (Lactobacillus plantarum KCTC 3107, L. plantarum KCTC 3108, L. brevis BHN-LAB128, L. paracasei BHN-LAB129). An antibacterial activity against Staphylococcus aureus and Bacillus cereus were 13.99 mm and 15.17 mm, respectively. The ethanol extracts of fermented hemp seed by lactic acid bacteria that the contents of total polyphenol, total flavonoid content, DPPH radical scavenging activity, SOD-like activity, and ${\alpha}$-glucosidase inhibitory activity were increased compared to non-fermented hemp seed. Also, tyrosinase inhibitory activity of the fermented hemp seed (FHS), known to melanin increasing substance was increased. In these results, we suggested that FHS have effects of anti-oxidant, ${\alpha}$-glucosidase inhibitory activity, and tyrosinase inhibitory activity. Hence, we proposed that FHS has possible to development as functional foods and cosmetics.

• Food Science and Preservation
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• v.20 no.5
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• pp.712-719
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• 2013

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

• Journal of Life Science
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• v.24 no.6
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• pp.671-676
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• 2014

In recent years, the growing interest in the health care benefits of sugared-plant fermented enzymes has led to increased consumption. This study investigated the fermentation of sugared-buchu (Leek:sugar, 1:3) by lactic acid bacteria (Lactobacillus acidophilus AML 0422, Lactobacillus brevis HLJ 59, Lactobacillus helveticus AML0410, Lactobacillus plantarium KCTC 13093) and the antibacterial activity, antioxidant activity, and functionality (e.g., anti-hypertensive activity) of the fermented product. The fermented sugared-buchu showed high antibacterial activity against Staphylococcus aureus KCTC 1916, at 31.43 mm, and its total polyphenols, total flavonoid content, and DPPH scavenging activity were 160.8-178 mg/ml, 100-108 mg/ml, and 51.4-58.1%, respectively. DPPH scavenging activity was to that of vitamin C (50 ppm). ACE inhibitory activity was 50.4-67%, depending on the strain of lactic acid bacteria, and the control of sugared-buchu activity was higher than 32.6%. These results suggest that sugared-buchu fermented with lactic acid bacteria has strong antibacterial, antioxidant, and ACE inhibitory activities.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.183-191
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• 2002

The Mongolian milk processing technology has a specific characteristic as a result of the living habits of Central Asian nomads. There are many kinds of milk products in Mongolia due to their processing activity used milk from various dairy animal species. Mongolia has over 30 kinds of dairy products and fermented milk products which are occupied more than 36% of the Mongolian dairy products. Herdsmen who engaged extensive livestock production have specific methods to conserve and prepare the starter culture of fermented milk products in nomadic condition. Specifically, Mongolian lactic starter cultures were prepared from keeping milk products and specific wild plants. Nowadays, over 5 kinds of wild plants such as Rheum undulatum L. Rheum ribes L, Rumex acetosa L. Artemisa sibersena L, Artemisa vulgare are used for lactic starter preparing. Traditional processing methods of the Mongolian fermented milk products are based on the scientific basis and there are easy to learn and operate.