• Journal of Microbiology and Biotechnology
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• v.28 no.8
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• pp.1260-1269
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• 2018

Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.242-245
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• 2003

Buckwheat contains dietary rutin, a flavonol glycoside, which is able to antagonize hypertension in human and has antioxidant activity. Monacolin K, a secondary metabolite produced by fungi Monascus species, is an effective specific inhibitor of cholesterol biosynthesis. To develop functional health food, dehulled buckwheat was fermented with Manascus ruber to produce Anka, and contents of rutin and monacolin K and Anka were determined. The rutin content in dehulled buckwheat decreased slightly after germination, but increased with the growth of sprout. Growth of fungi had no influence on rutin content in dehulled buckwheat Anka, Monacolin K content in fermented dehulled buckwheat malt was lower than that in dehulled buckwheat Anka. Monacolin K content in dehulled buckwheat Anka decreased with increasing length of sprout in fermented dehulled buckwheat malt, probably due to consumption of nutrients, such as polysaccharides as carbon sources, during sprouting for growth of M. ruber.

• The Journal of Pediatrics of Korean Medicine
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• v.33 no.4
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• pp.37-46
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• 2019

Objectives The purpose of this study is to confirm the efficacy and safety of the treatment of with fermented oyster extract on height growth in children with short stature. Methods A total of 100 people, between 6 and 11 years old, will be participated in a randomized, double-blind, and placebo-controlled human study. The fermented oyster group will take 500 mg of fermented oyster extract once a day for 24 weeks. The placebo group will take 3400 mg of fructooligosaccharide as placebo once a day for 24 weeks. The outcomes of the intervention will be measured at the baseline, 6 week, 12 week, 18 week, and 24 week. The primary outcome is the changes in height from the baseline. The secondary outcomes are growth rate, height SDS, bone age, GH, IGF-1, IGFBP-3, osteocalcin, BALP, DPD, and LH. Results This trial was approved by the institutional review board of Pusan National University Korean Medicine Hospital (registry number: PNUKHIRB-2019002). Recruitment of the research participants will be opened from May 2019 till December 2019. Conclusions This study will provide clinical information to determine the efficacy and safety of the treatment with fermented oyster extract on height growth in children with short stature.

• Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.406-422
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• 2023

Sarcopenia is an age-related, progressive skeletal muscle disorder involving the loss of muscle mass and strength. Previous studies have shown that γ-aminobutyric acid (GABA) from fermented oysters aids in regulatory T cells (Tregs) cell expansion and function by enhancing autophagy, and concomitantly mediate muscle regeneration by modulating muscle inflammation and satellite cell function. The fermentation process of oysters not only increases the GABA content but also enhances the content of branched amino acids and free amino acids that aid the level of protein absorption and muscle strength, mass, and repair. In this study, the effect of GABA-enriched fermented sarco oyster extract (FSO) on reduced muscle mass and functions via Treg modulation and enhanced autophagy in aged mice was investigated. Results showed that FSO enhanced the expression of autophagy markers (autophagy-related gene 5 [ATG5] and GABA receptor-associated protein [GABARAP]), forkhead box protein 3 (FoxP3) expression, and levels of anti-inflammatory cytokines (interleukin [IL]-10 and transforming growth factor [TGF]-β) secreted by Tregs while reducing pro-inflammatory cytokine levels (IL-17A and interferon [IFN]-γ). Furthermore, FSO increased the expression of IL-33 and its receptor IL-1 receptor-like 1 (ST2); well-known signaling pathways that increase amphiregulin (Areg) secretion and expression of myogenesis markers (myogenic factor 5, myoblast determination protein 1, and myogenin). Muscle mass and function were also enhanced via FSO. Overall, the current study suggests that FSO increased autophagy, which enhanced Treg accumulation and function, decreased muscle inflammation, and increased satellite cell function for muscle regeneration and therefore could decrease the loss of muscle mass and function with aging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.680-689
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• 2016

The present study evaluated the validation method for isoflavone contents of fermented soybean extracts by bioconversion as well as their antioxidant activities. Our results show that the total isoflavone contents of non-fermented and fermented soybean extract ranged between 119.8 to $637.7{\mu}g/g$ and between 567.3 to $2,074.6{\mu}g/g$, respectively. Moreover, fermented soybean extracts had higher contents of isoflavone aglycones, including daidzein, glycitein, and genistein than non-fermented soybean extracts as well as lower contents of isoflavone glucosides such as daidzin, glycitin, and genistin. FRAP and ORAC values ranged between 0.15 to 0.22 and between 195.24 to $753.79{\mu}M$ Trolox equivalents/g in non-fermented and fermented soybean extracts, respectively. These results indicate that fermented soybean extracts had higher total isoflavone contents and antioxidant activities than non-fermented soybean extracts. Bioconversion process in this study may have the potential to produce isoflavone-enriched natural antioxidant agents with high added value from soybean matrices.

• Journal of Industrial Technology
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• v.38 no.1
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• pp.29-40
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• 2018

This study represents the marketing strategy of naturally fermented vinegar drink produced by a small business company located in Gangwon-do, the Republic of Korea. We surveyed about 200 potential customers in Seoul, Gyeonggi-do and Gyeongsangnam-do. Based on the survey result, we present the marketing strategy using the credited methodology, marketing mix(4P).

• Food Science and Biotechnology
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• v.14 no.1
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• pp.89-93
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• 2005

Squalene synthase (SQS) inhibitors were screened from various plants and food extracts. Effective SQS inhibitor was purified from fermented soybean paste using ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Through UV spectrometry, $^1H$ NMR, $^{13}C$ NMR, and mass spectrometry, SQS inhibitor was identified as daidzein with molecular mass of 254 and molecular formula of $C_{15}H_{10}O_4$. Daidzein showed $IC_{50}$ value of 50 nmol/L against SQS, confirming its potential as therapeutic agent for hypercholesterolemia.

• KSBB Journal
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• v.8 no.4
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• pp.397-404
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• 1993

Two strains were isolated from the vinegar of Korean traditional fermented rice wine and the vine gar of fermented persimmon, respectively. These strains, designated as KM and BPV, were identified as the genus Acetobacter with respect to morphological, physiological, and biochemical characteristics. The Isolates oxidized ethanol to acetate and over-oxidized acetate or lactate to CO2 and H2O. They were positive in catalase test, while being negative in oxidase, gelatin liquefaction, VP test, H2O production and indole formation tests. No ${\gamma}$-pyrones ware produced from glucose and fructose. KM was tolerant of 11% ethanol while BPV was relatively sensitive to ethanol at a higher concentration than 5%. The guanine-plus-cytosine contents of the DNA of KM and BPV strains were 53.8 and 56.6 mol%, respectively. The cellular fatty acid compositions contained in these isolates were saturated straightchain C14:0 and C16:0,, and unsaturated straight-chain C18:1. Major ubiquinone system of KM was Q-9, but that of BPV was Q-10. In morphophysiological and biochemical aspects, KM strain was similar to Acetobacter pasteurianus. However, BPV strain was different from other Acetobacter type strains.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.323-331
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• 2019

White jelly fungus (Tremella fuciformis Berk; TF) has been used as a traditional medicine in Asia; it is known to prevent hypertension, aging, cancer, and arteriosclerosis. This study aimed to investigate the anti-diabetic effects of fermented Tremella fuciformis Berk (FTF) ethanol extracts fermented with L. rhamnosus BHN-LAB 76. We show that FTF increases the ${\alpha}$-glucosidase inhibitory activity and suppress the adipogenesis of 3T3-L1 adipocytes. These inhibitory effects of FTF are accompanied by the regulation of the phosphorylation of AMPK, JNK, and Akt. These data demonstrate that FTF not only inhibits adipogenesis by affecting the adipogenic signaling, but also increases the anti-diabetic effects by regulating the insulin signaling pathway. Therefore, we suggest that the FTF can be used for developing functional food and cosmetics materials.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1456-1463
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• 2011

A total of 629 Duroc${\times}$Landrace${\times}$Large White crossbred pigs were utilized in three experiments (Exp. 1, 222 pigs weighing $25.6{\pm}2.0\;kg$ BW; Exp. 2, 216 pigs weighing 5$6.2{\pm}4.3\;kg$ BW; Exp. 3, 191 pigs weighing $86.4{\pm}4.6\;kg$ BW) conducted to determine the effects of fermented potato pulp on performance, nutrient digestibility, carcass traits and plasma parameters in growingfinishing pigs. Each experiment lasted 28 d. The pigs were assigned to one of two corn-soybean meal-based diets containing 0 or 5% fermented potato pulp. The inclusion of fermented potato pulp increased weight gain (p<0.05) in experiments 1 and 2 and increased feed intake (p<0.05) in experiment 2. Feed conversion was improved (p<0.05) in experiment 2 and showed a tendency to improve (p<0.10) in experiments 1 and 3 when pigs were fed fermented potato pulp. Fermented potato pulp increased (p<0.05) dry matter digestibility in experiments 1 and 3 and energy digestibility in experiment 2. Feeding fermented potato pulp decreased plasma urea nitrogen (p<0.05) and alanine aminotransferase (p<0.05) in experiments 1 and 2, while plasma aspartate aminotransferase was decreased (p<0.05) in experiment 3. Dietary fermented potato pulp did not affect the carcass characteristics of finishing pigs. Feeding fermented potato pulp reduced (p<0.05) fecal ammonia concentration in all three experiments. In conclusion, feeding growing-finishing pigs diets containing 5% fermented potato pulp improved weight gain and feed conversion without any detrimental effects on carcass traits. The improvements in pig performance appeared to be mediated by improvements in nutrient digestibility.