• Applied Microscopy
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• v.48 no.3
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• pp.62-72
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• 2018

This study investigated the anti-obesity effect of a pear (Fructus Pyri Pyrifoliae) extract fermented by lactic-acid bacteria on obesity induced by a high-fat diet in rats. Body-weight measurement, blood analysis, and light microscope observation of adipose tissue in liver and epididymis were conducted after 8 weeks. Gene expression of leptin, adiponectin, and tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$) in liver cells were also investigated. Compared to CON, PFA and PFB showed 8% weight reduction along with weight reduction of adipose tissue in liver and epididymis. Observing the microstructure of liver cells showed that lipid droplets were smaller in PFA and PFB than in CON. We confirmed that Fructus Pyri Pyrifoliae extract fermented by lactic-acid bacteria can affect gene expression of leptin, adiponectin, and $TNF-{\alpha}$ in liver cells, showing an obesity treatment effect. From the results above, it was observed that weight gain from increased gene expression in adipose cells as well as from the increased proportion of adipose cells caused by a high-fat diet can be statistically significantly reduced by taking Fructus Pyri Pyrifoliae extract fermented by lactic-acid bacteria. Therefore, Fructus Pyri Pyrifoliae extract fermented by lactic-acid bacteria can be effective for preventing and treating obesity by reducing weight and adipose cells.

• Journal of Korean Medicine for Obesity Research
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• v.18 no.2
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• pp.64-73
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• 2018

Objectives: This study investigated the effect on microbial ecology, fermentation characteristics and anti-obesity of Platycodon grandiflorum (PG) fermentation with salt. Methods: PG was fermented for four weeks with 2.5% salt and the characteristics of fermented PG were performed by measuring pH, total sugar content, viable bacteria number and microbial profiling. Also, we measured total polyphenol, flavonoid and the percent of inhibition of lipase activity and lipid accumulation. Results: Salt added to PG for fermentation had an effect on pH, total sugar, total and the number of lactic acid bacteria. Total sugar and pH were reduced and number of total and lactic acid bacteria were increased after fermentation. The majority of bacteria for fermentation were Lactobacillus plantarum, Leuconostoc psedomesenteroides and Lactococcus lactis subspecies lactis regardless of salt addition. However, microbial compositions were altered by added salt and additional bacteria including Weissella koreensis, W. viridescens, Lactobacillus sakei and Lactobacillus cuvatus were found in fermented PG with salt. Total flavonoid was increased in fermented PG and lipid accumulation on HepG2 cells treated with fermented PG was reduced regardless of salt addition. Moreover, fermented PG without salt suppressed lipase activity. Conclusions: Addition of salt for PG fermentation had influence on fermentation characteristics including pH and sugar content as well as number of bacteria and microbial composition. In addition, fermented PG showed anti-obesity effect by increasing flavonoid content and inhibition of lipase activity and lipid accumulation.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.519-522
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• 2003

In this study, we encapsulate the core materials which have long term resisting properties to the bacteria. We also try to apply those capsules to the mortar and concrete which is using for the structures and ornament materials. Various wall thickness, shape, and membrane structure of microcapsule are tested and construction properties of the mortar and concrete which contain microcapsules are examined. Finally the microcapsules with anti-bacteria which can be used for mortar and concrete are developed.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.161-169
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• 2001

Lactic acid producing bacteria were isolated from baby feces and characterized to be used as a probiotic with anti Helicobacter pylori functions. The selected bacteria had inhibition activity on the adherance and growth of H. pylori. These bacteria had additional beneficial characteristics for the probiotic such as antibacterial activity, antitumor activity, immunostimulation activity, resistance to antibiotic and bile salt, ability to bind to the intestinal cells, and safe for the human use.

• Journal of Environmental Science International
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• v.28 no.2
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• pp.225-233
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• 2019

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.

• Journal of Microbiology and Biotechnology
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• v.31 no.1
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• pp.25-32
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• 2021

Inflammatory reactions activated by lipopolysaccharide (LPS) of gram-negative bacteria can lead to severe septic shock. With the recent emergence of multidrug-resistant gram-negative bacteria and a lack of efficient ways to treat resulting infections, there is a need to develop novel anti-endotoxin agents. Antimicrobial peptides have been noticed as potential therapeutic molecules for bacterial infection and as candidates for new antibiotic drugs. We previously designed the 9-meric antimicrobial peptide Pro9-3 and it showed high antimicrobial activity against gram-negative bacteria. Here, to further examine its potency as an anti-endotoxin agent, we examined the anti-endotoxin activities of Pro9-3 and elucidated its mechanism of action. We performed a dye-leakage experiment and BODIPY-TR cadaverine and limulus amebocyte lysate assays for Pro9-3 as well as its lysine-substituted analogue and their enantiomers. The results confirmed that Pro9-3 targets the bacterial membrane and the arginine residues play key roles in its antimicrobial activity. Pro9-3 showed excellent LPS-neutralizing activity and LPS-binding properties, which were superior to those of other peptides. Saturation transfer difference-nuclear magnetic resonance experiments to explore the interaction between LPS and Pro9-3 revealed that Trp3 and Tlr7 in Pro9-3 are critical for attracting Pro9-3 to the LPS in the gram-negative bacterial membrane. Moreover, the anti-septic effect of Pro9-3 in vivo was investigated using an LPS-induced endotoxemia mouse model, demonstrating its dual activities: antibacterial activity against gram-negative bacteria and immunosuppressive effect preventing LPS-induced endotoxemia. Collectively, these results confirmed the therapeutic potential of Pro9-3 against infection of gram-negative bacteria.

• International Journal of Industrial Entomology and Biomaterials
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• v.39 no.2
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• pp.82-85
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• 2019

We investigated the anti-microbial activity of propolis against the pathogenic bacteria and fungi on ginseng. We selected six microbials that caused postharvest root rots in ginseng. Propolis extracts were prepared by using the ethanol extraction method. We seeded the bacteria and fungi related to ginseng disease on a specific culture medium, and treated it with propolis extracts by using the paper disc method. Propolis extracts indicate the anti-microbial activity against Paenibacillus polymyxa, Fusarium solani, Rhizoctonia solani AG-1 and Pythium ultimum. However, the anti-fungal activity of propolis is weak on Pseudomonas fluorescens subsp. Cellulosa and Colletotrichum gloeosporioides. As a result, the antimicrobial effects of propolis against microbial that prevent ginseng growth were confirmed. The antimicrobial effects are shown according to the concentration of propolis against root rot. The fungi also showed antibacterial effects in a dose-dependent manner.

• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.1
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• pp.101-113
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• 2015

Application of herbal medicines as natural preservatives has been increased because of its low toxicity or side effect, compared to artificial preservatives. In this study, papers and patents researching anti-microbial activity of herbal medicine were collected and analyzed by the year of publishment, species of bacteria, fungi, or yeasts, and herbal medicines used. After early 2000's, the number of paper publishment has been decreased, while that of patent registration has been increased up to early 2010's. Most studied species were Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa, as gram-positive or gram-negative bacteria, and Candida albicans and Aspergillus niger as fungi. The bark of Cinnamomum cassia (L.) J. Presl was most frequently studies herbal medicine, followed by the roots of Scutellaria baicalensis Georgi and Sophora flavescens Ait. This study demonstrates that herbal medicines can be used as natural preservatives against diverse species of bacteria, fungi, or yeasts with their wide-ranged anti-microbial activities.

• Journal of Life Science
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• v.25 no.7
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• pp.810-818
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• 2015

We analyzed whether lactic acid bacteria could control the expression of IL-4 and IL-13 in activated mast cells and whether these bacteria could inhibit the activity of transcription factors such as GATA-1, GATA-2, NF-AT1, NF-AT2, and NF-κB p65. We previously described a technique for identification of lactic acid bacteria with anti-atopy functionality by confirming increased expression of CD4+/CD25+/foxp3+ in T cells. We also confirmed that a double-culture method increased the antibacterial activity of these lactic acid bacteria against Staphylococcus aureus (S. aureus). In the present study, we characterized the effect of lactic acid bacteria cultured by this double-culture method on inhibition of allergic inflammatory reactions of RBL-2H3 mast cells, a cellular model of atopic dermatitis. The strongest anti-allergic effects of the lactic acid bacteria were seen in the following order: Lactococcus lactis broth cultured with medium containing Lactobacillus plantarum culture supernatant > Lc. lactis > Lc. lactis broth cultured with medium containing Lb. plantarum culture supernatant > Lb. plantarum. Thus, Lc. lactis cultured in medium containing Lb. plantarum culture supernatant had the strongest inhibitory effect on the differentiation of mast cells during allergic reactions, which may be mediated through the selective regulation of expression of relevant genes.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.67-73
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• 2011

Dental bacteria can cause gum diseases, i.e. gingivitis and periodontitis, by inducing inflammation in human gingiva. Therefore, the most effective way to prevent and treat gum diseases is the control of the inflammatory reactions induced by dental bacteria. Almost all present dental care products contain anti-bacterial agents to eliminate dental bacteria. However, recent studies report that even heat-killed dental bacteria can induce the inflammation responses in oral cells. Therefore, the method using anti-bacterial agents should be improved for better anti-inflammatory effect and the effective natural anti-inflammatory substances need to be found. In addition, the mechanisms of gingival inflammation should be elucidated. In this study, we tried to find out the mechanism of the gingival inflammation and effective natural anti-inflammatory substances with human gingival epithelial cells and Prevotella intermedia which is well known as a typical dental bacteria inducing gingivitis and periodontitis. In results, Prevotell intermedia initiated the gingival inflammation response by stimulating gingival epithelial cells to release an inflammatory cytokine, IL-8. Furthermore, the inflammation by Prevotella intermedia is related to COX-2, AP-1, and TNF-${\alpha}$ pathways. Green tea extract could effectively suppress the inflammatory responses induced by Prevotella intermedia. We find out the effective natural substance for the improvement of gum diseases by studying the mechanism of the gingival inflammation induced by dental bacteria.