• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.69-74
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• 2012

This study was performed to determine by the ability of the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus to ferment Dioscorea opposita Thunb. (yam) and to evaluate the nutraceutical value of fermented yam. The titratable acidity (TA) value increased from 2 to 6% with increased concentrations in both raw yam and extracted lactic acid bacteria (LAB) fermented yam (LFY). The viable cell counts and the allantoin and diosgenin contents were higher in raw LFY at large concentrations (6%) than in extracted LFY samples at all fermentation periods up to 32 h. Based on these data, it confirmed that raw yam fermented by the combination culture of L. bulgaricus and S. thermophilus for various fermentation periods favors the symbiotic growth of LAB and results in higher nutraceutical content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.106-113
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• 2019

The objective of this study was to evaluate the effect of fermented Kalopanax pictus (KP-F) on macrophage activation and its effect as a competitive inhibitor of LPS and inhibitory effect on endotoxemia. The results showed that KP-F could activate macrophage in a dose-dependent manner, and KP-F was confirmed to act as a ligand for TLR4. Also, it was found that KP-F did not exhibit the same biotoxicity as LPS in intraperitoneal injection, and that it could suppress the neutrophil migration induced by LPS administration. In normal mice, the body weight, tissue weight, and amount of nitrite and pro-inflammatory cytokines in serum showed no significant changes with KP-F diet for 2 weeks, confirming that administration of KP-F in normal mice did not lead to over activation of immune response and biotoxicity. In the mouse model of endotoxemia induced by LPS and D-galactosamine(D-GalN) in sub-lethal dose, the diet of KP-F effectively inhibited the amount of nitrite and cytokines in the blood, and thus was found to be able to relieve the hepatic and kidney injury. In addition, in the endotoxemia mouse model induced by LPS and D-GalN of lethal dose, the survival rate was increased by KP-F diet in a dose-dependent manner.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.148-154
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• 2019

The aim of this study was to select compounds for the standardization of fermented Kalopanax pictus Nakai (KP-F), to develop the analysis method using HPLC-PDA and to perform method validation. KP-F is a fermented powder developed to improve the original physiological activities and create a new functionality. Eleutheroside E, Acanthoside B, and Syringaresinol were selected as the standard compounds and developed our own method for simultaneous analysis. The analyte was isolated using C18 column with a gradient elution of 0.05 M phosphoric acid in water and methanol as the mobile phase at a flow rate of 1 mL/min and detected at 210 nm. As a result, all standard compounds showed good linearity with an $R^2$ (coefficient of correlation) of 1.000 and for the limit of detection range of $0.710{\sim}0.831{\mu}g/mL$, and the limit of quantification as $2.150{\sim}2.520{\mu}g/mL$. The precision was RSD (%) of less than 4.80%, while the accuracy was 4.70%>RSD (%) for the range 102.44~110.48%. In conclusion, the developed analysis method is suitable for the detection of Eleutheroside E, Acanthoside B, and Syringaresinol in KP-F.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.71-76
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• 2022

In this study, we investigated the antioxidant activity, wound healing, moisturizing and anti-pollution effects of fermented Citrus junos (FCJ) with Lactobacillus rhamnosus as a cosmetic material. For the anti-oxidative activities, the FCJ showed potent DPPH radical scavenging activities. In addition, FCJ increased cell migration compared to the untreated group in scratch-induced wound healing assay. It was confirmed that the amount of filagrin (FLG), a moisturizing factor, increased in FCJ. FCJ prevented the decrease in cell viability, stimulated by PM₁₀ at in vitro. Based on these results, it is believed that various effects of FCJ can provide a scientific basis for the development of cosmetic raw materials.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.294-298
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• 2009

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to $8.59{\mu}mol/g$ dry basis while those in unfermented soymilk were $8.06{\mu}mol/g$ dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and $\beta$-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low $\beta$-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.201-207
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• 2009

In an effort to improve ginsenoside bioavailability, the ginsenosides of fermented red ginseng were examined with respect to bioavailability and physiological activity. The results showed that the fermented red ginseng (FRG) had a high level of ginsenoside metabolites. The total ginsenoside contents in non-fermented red ginseng (NFRG) and FRG were 35715.2 ${\mu}g$/mL and 34822.9 ${\mu}g$/mL, respectively. However, RFG had a higher content (14914.3 ${\mu}g$/mL) of ginsenoside metabolites (Rg3, Rg5, Rk1, CK, Rh1, F2, and Rg2) compared to NFRG (5697.9 ${\mu}g$/mL). The skin permeability of RFG was higher than that of NFRG using Franz diffusion cells. Particularly, after 5 hr, the skin permeability of RFG was significantly (p<0.05) higher than that of NFRG. Using everted instestinal sacs of rats, RFG showed a high transport level (10.3 mg of polyphenols/g sac) compared to NFRG (6.67 of mg of polyphenols/g sac) after 1 hr. After oral administration of NFRG and FRG to rats, serum concentrations were determined by HPLC. Peak concentrations of Rk1, Rh1, Rc, and Rg5 were approximately 1.64, 2.35, 1.13, and 1.25-fold higher, respectively, for FRG than for NFRG. Furthermore, Rk1, Rh1, and Rg5 increased more rapidly in the blood by the oral administration of FRG versus NFRG. FRG had dramatically improved bioavailability compared to NFRG as indicated by skin permeation, intestinal permeability, and ginsenoside levels in the blood. The significantly greater bioavailability of FRG may have been due to the transformation of its ginsenosides by fermentation to more easily absorbable forms (ginsenoside metabolites).

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.219-224
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• 2008

In this study, we investigated changes in some physico-chemical and biochemical properties of Kimchi during fermentation and storage. After fermenting Kimchi at $15^{\circ}C$ for 23, 36, 40, 44, and 60 hrs during the first week, we stored it at $-1^{\circ}C$ in a Kimchi refrigerator until the end of 8th week. The pH of samples fermented for 36 hr, 40 hr, 44 hr and 60 hr sharply decreased during the first seven days and then slowly decreased. Acidities of samples fermented for 36 hr, 40 hr and 44 hr sharply increased for the first seven days. According to measured changes of lactic acid bacteria number, samples fermented for 60 hr revealed the largest augmentation in the number of lactobacilli for the first seven days. The $\gamma$-aminobutyric acid (GABA) content of the sample fermented for 40 hr was the most superior, with an early increase and maintenance of GABA content, which maintained a maximum 20 mg per 100 g of Kimchi sample on the seventh, fourteenth, and twenty eighth days. These results suggest that relatively enhanced levels of GABA in Kimchi samples can be produced and maintained by controlling the fermentation and storage processes, as with the 40 hr fermented sample conditions.