• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.32-37
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• 2009

This study was carried out to gather basic data on the restoration and extent of Don tea (a coin-shaped tea), the traditional tea of Korea. We examined the physicochemical components and anti-microbial activity of Don tea extracts at 0, 5 and 10 months. The Hunter value $L^*$, of Don tea extracts which were matured for 10 months decreased from 7.01 to 4.97 compared to that when the extracts were first manufactured. However, the $b^*$ value increased from 0.09 to 2.67. There were higher contents of inorganic matter in Don tea extracts following manufacture in the order of K (14.12 mg/100 mL), Mg (0.94 mg/100 mL), P (0.88 mg/100 mL), Ca (0.16 mg/100 mL) and Mn (0.16 mg/100 mL). Classified catechins contents were found in the order of C (19.97 mg/100 mL), EGC (9.30 mg/100 mL), ECG (9.02 mg/100 mL), GCG (8.50 mg/100 mL), GC (7.61 mg/100 mL) and CG (5.63 mg/100 mL). The longer the maturation period of the Don tea extracts, the lower the contents of inorganic matter and catechins. However, this did not apply to the total phenol contents, particularly in the phenol contents of Don tea extracts matured for 10 months which increased by 93.82 mg/l00 mL. Don tea extracts which were matured for longer periods showed higher anti-microbial activities against Bacillus subtilis and Streptococcus mutans. However, there were lower activities against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. Consequently, it was concluded that a shorter maturation period was required for the effective utilization of the inorganic matter, the catechins and the gram-negative bacteria in the Don tea extracts. However, a longer maturation period of 10 months was found to effectively utilize the total phenol compound contents and the gram-positive bacteria.

• Korean Journal of Veterinary Research
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• v.39 no.3
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• pp.523-530
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• 1999

Sal enteritidis thin fimbriae, SEF14, were found to be restricted to the predominantly poultry-associated members of the Salmonella serogroup D1 that are considered as the important pathogens in poultry industry. SefA together with sefB and sefC encode the proteins involved in SEF14 biosynthesis. In order to develop the rapid and specific detection methods for Salmonella serogroup D1, a PCR technique for the amplification of sefA gene was established, and its specificity and sensitivity were investigated with various microorganisms. The bacterial genomic DNA was extracted by colony-picking and rapid boiled-lysate technique. In comparison of Sef I and Sef II primers used in the PCR, Sef I primer for sefA gene of 513bp showed higher specificity than that of Sef II. The established PCR was as sensitive as to detect 1pg of Sal enteritidis DNA. When 73 strains in 28 genera including the reference strains and the field isolates of various Salmonella serotypes, Bacillus subtilis, Bordetella bronchisepdca, E coli, Listeria spp., Micrococcus luteus, Rhodococcus equi, Staphylococcus spp., Streptococcus spp., Vibrio parahemolyticus, Yersinia spp. were studied, the established PCR yielded specifically positive results with only Salmonella serogroup D1. The results suggested that the PCR for sefA gene could be a potential candidate among the specific detection methods for Salmonella serogroup D1.

• Journal of Life Science
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• v.25 no.2
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• pp.197-205
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• 2015

The comparative effects of the fibrinolytic action, antioxidative activity, and tyrosinase inhibition of Cordyceps militaris powder and fermented Cordyceps militaris powders were investigated using several microscopic organisms. The nutritional components such as phenolic compounds, flavonoids, and minerals were also measured. The total phenolic compounds and flavonoid concentrations were highest in the Cordyceps militaris powder fermented by Aspergillus oryzae. Major minerals were K, Ca, Mg, and Zn. Native polyacrylamide gel electrophoresis (native-PAGE) analysis of the total protein patterns of Cordyceps militaris powder and fermented Cordyceps militaris powders revealed slight varietal differences. Fibrinolytic activity was highest in the Cordyceps militaris powder fermented by Bacillus subtilis and Aspergillus kawachii. The DPPH radical scavenging activity was slightly stronger in the powder fermented by Monascus purpureus; however, these samples all exhibited a relatively low activity when compared with butylated hydroxytoluene (BHT). Tyrosinase inhibition activity was stronger in the powder fermented by Aspergillus oryzae than in unfermented powder. These results may provide basic data for understanding the biological activities and chemical characteristics of Cordyceps militaris powder fermented by several microscopic organisms for the development of functional foods.

• Journal of Life Science
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• v.24 no.8
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• pp.860-864
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• 2014

PAP-1, a novel antimicrobial peptide isolated from pyloric caeca extract of the starfish Asterina pectinifera was purified and characterized. First, the acidified pyloric caeca extract was put through Sep-Pak C18 solid phase extraction cartridge using a stepwise gradient. Among the eluents, RM 60 (retained materials at 60% methanol) showed good antimicrobial activity against Bacillus subtilis and Escherichia coli D31 and was purified in C18 reversed-phase and ion-exchange high-performance liquid chromatography columns. The purification steps yielded two novel peptides showing strong antimicrobial activities. These peptides were named pyloric caeca A. pectinifera peptide 1 and 2 (PAP-1 and PAP-2). For the characterization of the purified peptides, the molecular weights and amino acid sequences were determined by MALDI-TOF MS and Edman degradation. The molecular weights of PAP-1 and PAP-2 were about 2951.54 Da and 2980.15 Da respectively. The amino acid sequences of PAP-1 and PAP-2 were partially determined: AIQNAGES and AIQNAAES, respectively. PAP-2 is an isoform of PAP-1, differing merely by a single residue at position 6 (glycine or alanine). The comparison of the N-terminal amino acid sequences and molecular weights of the peptides with those of other known antimicrobial peptides revealed that PAP-1 and PAP-2 have no homology with any known peptides. These findings suggest that PAP-1 and PAP-2 play a significant role in the innate defense system of starfish pyloric caeca.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.967-972
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• 2006

The antioxidative and antimicrobial activities were determined on the mushroom (Sarcodon aspratus) extracts in order to find out new food functional components. The antioxidative activities of water and ethanol extracts from the Sarcodon aspratus were measured by peroxide values (POV), electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydroxyl (DPPH), nitrite-scavenging ability and superoxide dismutase-like activity (SODA) by pyrogallol. The antioxidative activity of the ethanol extract measured by POV was higher than those of the water extract, BHT, and ${\alpha}-tocopherol$. The EDA of the water extract and ethanol extract using DPPH showed the highest values of 76.94% and 73.06%, respectively. The nitrite-scavenging abilities (pH 1.2, 1,000 ppm) of the water and ethanol extracts were 72.61% and 62.69%, respectively, and the nitrite-scavenging ability of the water extract was higher than that of the ethanol extract in all pH values. The SODA of the ethanol extract was higher than that of the water extract. The Sarcodon aspratus extracts had antimicrobial effects on Listeria monocytogenes and Staphylococcus aureus.

• Journal of Korean Medicine for Obesity Research
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• v.12 no.1
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• pp.33-47
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• 2012

Objectives This study was designed to investigate the effects of fermented soybean upon anti-inflammation, cytotoxicity, antioxidant and intestinal mucous membrane permeability by measuring the cell viability, NO (nitric oxide) production, DPPH, Polyphenol, HRP and TEER in cells like Raw 264.7 and HCT 116 using fermented soybean. Methods Raw 264.7 cell and HCT 166 cell were used in this study. And fermented soybean powders were used for the experimental group and soybean powders for the control group. There was inflammation response upon using lipopolysaccharide(LPS). Fermented soybean powders and soybean powders were in a respectively different dose added to the cells with LPS. MTT assay, NO, DPPH and Polyphenol measurement, TEER, HRP were conducted for each cell. The results of this study were presented in mean and standard deviation. Results 1. In Raw 254.7 cells added with $100{\mu}l/ml$ unfermented soybean powders, 104.95% higher than 62.59% was measured. In Raw 254.7 cells added with $100{\mu}l/ml$ fermented soybean powders, there was 74.90% measured higher than 62.59%, which was a significant result. 2. By a gradual increase of unfermented soybean powders like $0.1{\mu}l/ml$, $1.0{\mu}l/ml$, $10{\mu}l/ml$, $100{\mu}l/ml$, the measured NO were also gradually decreased $53.12{\mu}M$, $47.57{\mu}M$, $37.02{\mu}M$, $28.16{\mu}M$. In case of cells added with fermented soybean powders, $43.95{\mu}M$ NO was measured in $0.1{\mu}l/ml$ which is significant, and in other cases, mostly measured over$ 56.72{\mu}M$. 3. It was inferred that fermented soybean powders have anti-inflammatory effects of maintaining intestinal mucous membrane permeability because the measured values of cells in both groups were all higher than $133.62{\Omega}$ measured of cells added with only LPS. And measured values of cells in both groups were all lower than 2.26 measured of cells added with only LPS. 4. In case of experiment DPPH and polyphenol measurement, fermented group was all higher than unfermented group. Conclusion From the results of conducting MTT assay, NO measurement, and TEER, HRP by using cells Raw 264.7 and HCT-116, even though there was no significance in the correlation between cytotoxicity, anti-inflammatory effects, both unfermented soybean powders and fermented soybean powders were shown to have intestinal mucous membrane permeability improvement effects. This effects could be applicable for autoimmune diseases, chronic inflammatory diseases and so additional studies are expected in the future. From the results of conducting DPPH, Polyphenol measurement, Fermented soybean may be useful as potential antioxidant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1174-1180
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• 2014

This study investigated the antioxidative and hair growth-promoting activities of Zizyphus jujuba (Zj) and fermented Zj with Aspergillus oryzae, Bacillus subtilis, Bifidobacterium breve, Lactobacillus acidophilus, and Saccharomyces cerevisiae (Sac. cerevisiae). Among Zj and fermented Zjs, Sac. cerevisiae-fermented Zj (Zj-Y) exerted stronger scavenging activity against 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals than others. In addition, total polyphenol content of Zj-Y was higher than that of non-fermented Zj and other fermented Zj. This result indicates that fermentation of Zj by Sac. cerevisiae elevated antioxidative activity. Furthermore, using an alopecia model in C57B/6N mice, the hair growth activities of Zj and Zj-Y were investigated. The test samples, EtOH, minoxidil (MXD), Zj, and Zj-Y, were topically treated with 0.2 mL/day for 4 weeks. The experiments involved macroscopic observation and measurement of hair length methods. The results show that regrowth speed of hair was in decreasing order of MXD> Zj-Y> Zj> EtOH. The topical application of MXD and Zj-Y in mice promoted hair regrowth and prevented hair loss compared to the control group. The present study indicates that Zj-Y is a promising treatment for alopecia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1151-1157
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• 2017

This study examined the immune response of Philippines eel (Anguilla bicolor) to the oral administration of fermented Sparassis crispa stipe extract for 6 weeks. The S. crispa extract fermented with Lactobacillus plantarum showed a higher total phenol content (301.68 ppm) and DPPH radical scavenging activity (63.9%) than those fermented with other strains. Therefore, L. plantarum was selected as a suitable starter culture for the fermentation of S. crispa stipe. The eels were fed a commercial diet supplemented with 1% of fermented S. crispa stipe extract for 6 weeks. The mortality rate of the eels fed the supplemented diet was significantly lower than those of the control after 6 weeks. The lysozyme activity of the serum was increased significantly (12.33 ${\rightarrow}$ 54.66 units) after 6 weeks in the eel fed supplemented diets of fermented S. crispa stipe. The serum of the eel fed the supplemented diet of the S. crispa stipe extract showed higher bactericidal activity. These results suggest that both the S. crispa stipe extract and fermented S. crispa stipe have strong potential to activate the innate immune response of the Philippines eel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.948-952
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• 2005

The antioxidative and antimicrobial properties of the solvent extracts of 3 parts (leaf, stem, root) of Crotalaria sessiflora L. were investigated, in order to find out new natural food additives. The antioxidative activities of the extracts were determined by peroxide value (POV) and the conjugated diene value (CDV) of corn oil stored for 30 days at $60\pm2^{\circ}C$. Each part of the extracts were added as $0.02,\;0.05\%$ and then compared with BHT. The anti oxidative activities were as follows in decreasing order: BHT > LeafEX > StemEX > RootEX > control. The induction period showed that the part of the Crotalaria sessifloria L. group added with solvent extract showed a longer induction period compared with the control group. The part of Crotalaria sessiflora L. solvent extract were shown to have antimicrobial effects on the microorganism such as Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis, Pseudomonas flrourescens and Escherichia coli. Especially the effect on the Pseudomonas flrourescens was remarkable.

• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.