• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.65-65
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• 2018

복분자(Rubus coreanus Miquel)는 anthocyanin, phenolic acid, tannin, flavonoid, stilbenoid와 같은 생리활성물질이 풍부하게 존재하는 것으로 보고되었으며 항염증, 항암활성, 항산화효과 등 다양한 생리활성에 대한 효능이 있어 건강식품으로써 애용되고 있을 뿐만 아니라 약용성 건강보조식품 등으로 각광받고 있다. 생물전환(Bioconversion)은 미생물 또는 효소의 생물학적 촉매 기반 천연소재의 생리활성 물질기능성, 생체이용률, 안전성을 증대시키기 위한 방안으로 많은 연구가 진행되고 있으며 아울러 식품, 의약품, 화장품 등 다양한 분야에서 활성화 되고 있다. 본 연구는 불가사리 발효액으로부터 유산균을 분리하였으며, 유전학적 특성을 확인하기 위하여 16S rDNA 염기서열을 분석하였다. 전북 고창에서 수확된 복분자를 분말상태로 유산균과 발효공정을 수행하였으며, 복분자의 최적 추출조건 선정과 발효공정 전 후의 활성을 관찰하였다. 발효공정 후 추출물의 기능성 평가를 진행하기 위하여 DPPH radical scavenging activity, total polyphenol 함량을 확인하여 항산화 효능 및 유효성분 함량을 평가하였다. 또한 대식세포인 Raw 264.7을 사용하여 MTT assay, Nitric oxide (NO) 생성 억제 효능을 확인하여 세포독성 및 항염증 활성을 평가하였다. 실험결과, 발효기간이 다른 불가사리 비료발효액으로부터 16 종의 다양한 균주를 확보하였으며, 생물전환 공정에 유용 균주를 선정하기 위하여 복분자 분말의 발효공정을 실시한 결과 3 종의 유산균 처리군에서 무처리군 대비 DPPH radical 소거능 및 polyphenol 함량이 증가됨을 확인하였다. 그 중 가장 우수한 활성을 나타내는 균주를 16S rDNA 염기서열 분석한 결과 Lactobacillus coryniformis A6-4로 확인되었으며, 발효공정 후 항산화 활성은 무처리군 대비 약 115%, polyphenol의 함량은 무처리군 대비 약 121%로 증가됨을 확인되었다. 또한 발효공정 후 독성활성이 감소되는 경향을 확인되었으며, 항염증 활성이 유의적으로 증가됨을 확인하였다.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.57-69
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• 1996

This study was desiged to carry out an observation study on the cognitive level of health benefitis of fermented milk and subsequntly, on prevention of gastrointestinal diseases for the consumers in Korea. Data used in this study were collected from two different source ; 1) 987 university students living in Seoul, were selected randomly and interviwed induvidual from May 25 to September 30 1994, to investigate the awareness status as a consomer of fermented milk, and 2) health benefits of fermented milk with respect to prevention gastric intestinal diseases such as typhoid fever, paratyphoid fever and bacillary dysentery in Korea with the raw data from the Yearbook of Health and Social Statistics by Ministry of Health and Social Affairs (1976${\sim}$1995) and Ministry of Agriculture, Forestry & Fisheries (1976${\sim}$1995), Republic of Korea. The results of this study were as follows : The effects of femented milk on health appeared to be attributed to taking care of an environment of the gastrointestinal tract regarding diarrhea, constipation and digestion, with showing 75.1% of male and 71.1% of female of university students in Seoul answered positively, The correlation coefficients of statistics between amounts of consumption per capita of fermented milk and incidence rates of gastrointestinal diseases during the period from 1975 to 1994 in the whole country was r = -0.308 (p<0.05). those of Seoul a major comsuming area of fermented milk in the country and Kangwon province, a minor consuming area were r = -0.704 (p<0.01) and r = +0.262 (n.s.), respectively. In conclusion, the results obtained in this study suggest that fermented milk exert its effect on gastrointestinal tract. Furthermore, the results warrant a futher study in the field of preventive medicine and health science with respect to efficacy of fermented milk consumption.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.967-974
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• 2009

The effects of Opuntia ficus-indica var. saboten powder on the growth of lactic acid bacteria (LAB) were investigated in order to explore the possibility of manufacturing fermented milk containing the powder. Differences in pH, acidity, LAB counts, viscosity, and sensory evaluation were measured. Also the effects of dietary supplementation on the growth of piglets were evaluated by feeding fermented milks containing 0.1%, 0.2%, 0.5%, and 1.0% Opuntia ficus-indica var. saboten powder. Levels of pH, titratable acidity, viable LAB counts and viscosity were significantly different by the addition of the powder. When fermented milks containg 0.1%, 0.2%, 0.5% and 1.0% Opuntia ficus-indica var. saboten powder were kept at $4^{\circ}C$ for 30 days, viable LAB counts remained high after 30 days of storage. The effects of dietary supplementation of 0.2% Opuntia ficus-indica var. saboten fermented milk were investigated by examining piglet growth rate and fecal ammonia gas release. The piglets were fed 100g/herd of the fermented milk for 14 days. Average daily body weight gain was significantly (p<0.05) improved (110%) with dietary supplementation of the fermented milk, compared to a control group. More over, fecal ammonia gas emissions were reduced by dietary supplementation of the Opuntia ficus-indica var. saboten fermented milk. Sensory evaluation results showed that the samples containing 0.1% and 0.2% Opuntia ficus-indica var. saboten powder had the most parameters similar to those of the control.

• Journal of Mushroom
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• v.13 no.1
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• pp.50-55
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• 2015

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of ${\beta}$-glucan. In the present study, fermentation broths containing soluble ${\beta}$-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at $37^{\circ}C$ in an anaerobic incubator for five days. It showed that the ${\beta}$-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.35-39
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• 1975

Influence of L. bu1garicus on the brewing of Takjoo by the use of commercial anylase and yeast was investigated. 1. The acidities of the mash in which L. bulgaricus was cultured at 45$^{\circ}C$ for 8 hours and 16 hours before the addition of yeast into mash were 11.6 and 13.9 (titration volumn ml with N/10-NaOH) respectively, which were slightly in excess of the nomal takjoo mash. 2. The best brewing product could be attained when L. bulgaricus was inoculated and fermented simultaneously with the yeast at 3$0^{\circ}C$. 3. When the commercial amylase and Lactobacillus were used in the brewing of Takjoo, the best condition of saccharification could be attained on the treatment of the amylase for six hours before the inoculation of Lactobacillus and yeast.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.164-170
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• 1998

In this study a commercial fermented milk produced in Korea and a Lactobacillus strain used for the product (L. casei) were found to affect mold growth and inhibit aflatoxin production by Aspergillus parasiticus ATCC 15517. Aflatoxins were determined using an HPLC system that consisted of a $C_{18}$ column and a fluorescence detector. When the fermented milk was added to the yeast-extract broth the levels of aflatoxin $B_{1}\;and\;G_{1}$ significantly decreased by 48.6~58.1% and 29.8~34.2%, respectively (p$B_{1}\;and\;G_{1}$ were found in comparison with the control (monoculture). L. casei was found to be very inhibitory to the growth of A. parasiticus for 5 days, but no significant difference of mycelial weight was observed between the mixed culture and control at the end of incubation. The pH values of the culture broth in mixed culture were observed to be significantly lower than those in monoculture (p

• Food Engineering Progress
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• v.22 no.4
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• pp.337-343
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• 2018

Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited anti-inflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor ${\alpha}$, interleukin $1{\beta}$, interleukin 6, and interferon ${\gamma}$. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1308-1315
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• 2017

This study was conducted to develop Momordica charantia L. juice fermented by four Lactobacillus species such as Lactobacillus paracasei (LPA), Lactobacillus plantarum (LPL), Lactobacillus rhamnosus (LRH), and Lactobacillus reuteri (LRE) as well as to investigate their inhibitory effects against digestive enzymes and antioxidant activities. Fermentation was performed at $37^{\circ}C$ without nutrient supplementation for 72 h. The pH and total lactic acid contents were within the ranges of 3.75~3.96 and 5.21~10.04% in fermented juices, respectively. The type of starter culture and fermentation time induced changes in flavonoid contents more than total phenolic contents. All juices fermented for 48 h strongly inhibited ${\alpha}$-glucosidase activity with the percentage of inhibition ranging of 91.24~95.05%. Antioxidant activities of all juices mostly increased after 48 h of fermentation. Our results suggest that fermented juice possesses inhibitory activity against digestive enzymes and antioxidant activity, and they can be used as health functional beverages.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.191-199
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• 2020

The purpose of this study was to isolate novel lactic acid bacteria to ferment mulberry leaf extract (MLE) and to investigate its anti-diabetic effect. Lactobacillus plantarum SG-053 isolated from gatkimchi was selected to ferment MLE because it exhibited high α-glucosidase inhibitory activity (96.8%) and enhanced the content of 1-deoxynojirimycin (DNJ), an anti-diabetic substance, in fermented MLE up-to 2.2 times. MLE fermented with L. plantarum SG-053 (FMLE) showed growth promoting activity against L6 myotubes and increased the gene expressions of IRS-1, PI3K p85α, and GLUT-4 up-to 1.4, 2.2, and 1.4 times, respectively, and 2-deoxyglucose uptake up-to 40.7%. In rat skeletal muscle tissue, the expressions of PI3K p85α and GLUT-4 increased by 6.4 and 2.1 times, respectively. These results suggest that L. plantarum SG-053 could enhance the DNJ content of MLE by fermentation and that FMLE is effective in ameliorating insulin resistance via activation of the insulin signaling pathway.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.273-281
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• 2011

Rice bran is byproducts of the hulling of rice, an important food resource in Korea. Various studies have been reported immune-enhancing effects of rice bran cultured with Lentinus edodes. In particular black rice bran contains anthocyanin, and the effects of antioxidant have been reported. The objective of the this study was to investigate the possible immune-enhancing effects of black rice bran substance extracted from a submerged culture of Lentinus edodes with black rice bran (crude fermentation-polysaccharide, CFP) and products(crude fermentation-polysaccharide-S. cerevisiae CFP-S, crude fermentation-polysaccharide-L. gasseri, CFP-L) which are of secondary fermentation of by using Saccharomyces cerevisiae and Lactobacillus gasseri in the Blab/c male mice. We found that supplementation of CFP, CFP-S and CFP-L enhanced macrophage and splenocyte proliferation compared to the control group(NC) in mice. Also, we measured the concentration of cytokines(IFN-${\gamma}$, TNF-${\alpha}$, IL-6) secreted by activated macrophage and splenocyte. The results of the experiment are that supplementation of CFP and CFP-S increased the macrophage and splenocyte proliferation compared to the control group but supplementation of CFP-L decreased the splenoyte proliferation compared to the control group(without mitogen and treated with LPS). When macrophage and splenocyte were stimulated by CFP and CFP-S supplementation, it was increased IFN-${\gamma}$, TNF-${\alpha}$ and IL-6 concentration compared with the control group. These results suggest that the capacity of CFP and CFP-S seem to act as a potent immune modulator causing augmentation of immune cell activity, and enhance the immue function through regulating cytokine production capacity by activated macrophage and splenocyte in mice.