• The Korean Journal of Food And Nutrition
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• v.13 no.2
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• pp.158-163
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• 2000

Killer yeast, Hansenular capsulata S-13 were treated with heat, ethylmethane sulfonate and N-methyl-n'-nitro-n-nitrosoguanidine and a mutant(S13-E1), showing 2-fold higher killer toxin activity than that of parent strain to killer sensitive strain, Saccharomyces cerevisiae ATCC 38026 was obtained. Hansenular capsulata S13-E1 showed strong killer toxin activity to Saccharmyces mellis and Saccharomyces sal년 and four strains of gas-producing yeasts from traditional Doenjang and Kochujang. The culture condition for killer toxin production by Hansenular capsulata S13-E1 was optimized to be 1.0% potato extract, each 0.5% of peptone and glucose, and 0.025% MgSO4 with initial pH 4.5 at 3$0^{\circ}C$ and 36 hr of batch cultivation.

• Korean Journal of Microbiology
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• v.53 no.2
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• pp.103-117
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• 2017

The aim of this study was to evaluate the effect of green tea extract on probiotic potential, physico-chemical and functional properties of yogurt fermented with Lactobacillus acidophilus D11 or Lactobacillus fermentum D37 strains isolated from Doenjang. Probiotic activities such as the resistance to artificial digestive juices and the ability to adhere to epithelial cells were slightly higher in yogurt supplemented with green tea extract than in plain yogurt, which may be attributed to the increase in the number of lactic acid bacteria (LAB) by green tea extract supplementation. Furthermore, the microbiological and physico-chemical properties such as the number of LAB, organic acid production and viscosity were significantly (P<0.05) increased in yogurt added green tea extract compared to plain yogurt fermented with L. acidophilus D11. However, the green tea extract did not significantly (P>0.05) affect these properties of yogurt fermented with L. fermentum D37 strain. Meanwhile, the antibacterial activities against Escherichia coli O157 ATCC 43889, Salmonella enteritidis ATCC 13076, and Salmonella typhimurium KCTC 2514 and antioxidant activities including total phenol content, radical scavenging ability, and ferric-reducing antioxidant power were significantly higher in plain yogurt fermented with L. fermentum D37 than with L. acidophilus D11. The antibacterial and antioxidant activities of the yogurt were significantly (P<0.05) increased in proportion to the concentration of green tea extract added to plain yogurt. Consequently, green tea yogurt fermented with L. acidophilus D11 or L. fermentum D37 was considered to be a useful functional food that can inhibit the growth of pathogenic bacteria and scavenge the free radicals from the body cells.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.642-652
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• 2018

Rhus verniciflua (RV) Stokes is a herbal medicine that helps improve blood circulation by stimulating digestion, removing extravasated blood, and raising body temperature. The purpose of this research was to study the anti-inflammatory effect of fermented soy products (FSP) containing a fermented RV (FRV) extract on lipopolysaccharides (LPS)-treatedd RAW 264.7 cells. Treatment with FRV extracts (1, 10, $100{\mu}g/mL$) downregulated nitric oxide (NO) and pro-inflammatory cytokines as compared to the LPS-treated group. Besides, the RV extract treatment suppressed the expression of genes related to pro-inflammatory cytokines, matrixins, inflammation, and apoptosis, while increasing the expression of genes involved in the antioxidant system. Furthermore, RVS extract upregulated antioxidant enzymes, such as glutathione, Cu,Zn-SOD, and catalase without changes in the Nrf2-Keap1 pathway. FSP (doenjang, ganjang) containing FRV extracts (0.1, 1, or $10{\mu}g/mL$) significantly decreased the NO and IL-6 levels in an FSP after 8 weeks of fermentation, but not the expression of genes involved in the inflammation and antioxidant system. These result indicate that an FRV extract and FSPs have a potential application in inflammatory conditions.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.347-356
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• 2006

It is reported that a fermented soybean food, Doenjang, has srong antimutagenic and cytotoxic effect on cancer cells. This study investigated the effect of Chungkookjang, another traditional popular Korean soybean fermented food, on growth of cancer cells: HL-60, SNU-638 and MCF-7, and also its in vivo antitumorigenic effect in DMBA-induced mammary tumor rat model. For the in vitro study, Chungkookjang and steamed soybeans were extracted with ethanol and sequentially fractioned with 5 kinds of solvents differing in grades of polarity such as hexane, dichloromethane, ethylacetate, butanol and water. Almost all Chungkookjang extracts significantly inhibited the growth of HL-60 (human leukemic cancer cell), SNU-638 (human gastric cancer cell) and MCF-7 (human breast cancer cell) when compared to steamed soybean extracts. Butanol fraction of Chungkookjang extract especially showed a remarkable inhibitory effect in all the three kinds of cancer cells. To induce a mammary gland tumor, DMBA (50 mg/BW) was administered to 50 day-old female rats and followed by Chungkookjang or steamed soybean supplemented diets. Freezedried Chungkookjang powder (20% of diet in wet weight) was added to AIN-93G based diet for the Chungkookjang group of rats. Likewise, steamed soybean powder containing equal protein content to that of Chungkookjang powder was supplemented to soybean group of rats. At 13 weeks later, the mammary tumor incidence, average tumor number and tumor weight a rat were lower in Chungkookjang group compared to the control or soybean group. In conclusion, Chungkookjang showed a strong inhibitory effect on cancer cell growth in vitro, as well as a more preventive effect against chemically induced mammary tumorigenesis in vivo, while steamed soybeans did not. Therefore, these results suggest that Chungkookjang acquire its anticancer activity through the fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1656-1663
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.195-203
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• 2015

Two bacterial strains, Bacillus licheniformis YB-1413 and YB-1414, producing extracellular α-galactosidase, were obtained from homemade Doenjang. On the basis of their biochemical properties, 16S rRNA sequences and random amplified polymorphic DNA patterns by polymerase chain reaction, they were found to be somewhat different from one another. α-Galactosidase productivities of the two isolates were increased by wheat bran, but drastically decreased by melibiose, raffinose and sucrose which were used as carbon sources. The enzyme productivities were increased by yeast extract as a nitrogen source with maximum levels of 1.87 U/ml for YB-1413 and 1.69 U/ml for YB-1414, respectively. The enzymes of both isolates exhibited maximum activity for hydrolysis of para-nitrophenyl-α-D-galactopyranoside (pNP-αGal) under reaction conditions of pH 6.0 and 45℃. Their hydrolyzing activities for pNP-αGal were drastically decreased by the addition of low concentrations of ribose and galactose. They were capable of hydrolyzing completely α-1,6 linked galactosyl residue in melibiose, raffinose and stachyose, which are known to be anti-nutritional factors in products of soybean and legume. In relation to the latter, the isolates YB-1413 and YB-1414 have potential applicability in improving soybean-fermented foods and the nutritional value of soybean feed.

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1121-1128
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• 2007

The fruits of Zanthoxylum piperitum are known as having various physiology vitality, and the abstraction ingredient of the pericarp is also known as having strong antibiotic activities against various bacteria. Therefore, this study was carried out to estimate the effect of physiology vitality when the abstraction ingredient of Z. piperitum was added in soy sauce(Chopi-kanjang) and soybean paste(Chopi-doenjang). For the antibiotic activity against the pathogens of sitotoxism such as Staphylococcus aureus, Salmonella typhimurium, Vibrio parahemolyticus, Escherichia coli 0157:H7, the extracts of the Chopi-kanjang was added 1%, 2%, 4% pericarp of Z. piperitum in the manufacturing process of soy source. According to the results, the growth of E. coli 0157:H7 and V. parahemolyticus were respectively inhibited as 70% and 50% by the Chopi-kanjang added 2% of the ingredient. For the antibiotic effects of the aforementioned Chopi-kanjang against Sal. typhimurium and Sta. aureus, the growth of those pathogens was also inhibited between 40% and 60% according to the manufacturing period of Chopi-kanjang. It was confirmed that the antibiotic activity using the mixture of the abstraction ingredient and Chopi-doenjang was lower than those of Chopi-kanjang. In order to estimate the anticancer activity using by caspase-3 activity, the mixture of the abstraction ingredient of the pericarp of Z. piperitum and Chopi-kanjang was treated to leukemia cells. According to the results, the activities of caspase-3 using the mixture added 1%, 2% and 4% of the abstraction ingredient were respectively increased as much as 4, 12, 15 times comparing with the control which was treated with the soy source only. It could be that the mixture of the abstraction ingredient of the pericarp of Z. piperitum and soy source induced apoptosis, and the mixture of the abstraction ingredient and soybean paste had no effect on the activity of caspase-3. In order to find out the death of the aforementioned cells caused by necrosis or apoptosis, DNA fragmentation in the cell was examined. U-937 cells showed apoptotic DNA fragmentation in the incubation with Chopi-kanjang extract.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.230-234
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• 1995

Angiotensin converting enzyme(ACE) inhibitory peptides lowering blood pressure were fractionated from a commercial soybean paste(Doenjang). When the freeze-dried sample of soybean paste was extracted with cold water, the recovery yield of total nitrogen(TN) was shown to be 73.3% in 30 minutes. The cold water extract was filtered through PM-10 membrane(Amicon) for 3 hours in order to remove high molecular weight polypeptides. The TN and salt of ultrafiltrate were recovered to 80.8% and 99.2%, respectively, and its ACE $IC_{50}$ was $41.8{\mu}g/ml$. When the ultrafiltrate was divided into 7 fractions by reverse phase prep-HPLC, F5 fraction showed the highest ACE inhibitory activity ($IC_{50}=6.8{\mu}g/ml$) and salt could be collected into F1 fraction. Subsequently, the F5 fraction was divided into another five fractions by ion exchange prep-HPLC, all of which appeared to be high ACE inhibitory activity($IC_{50}=2.5{\sim}8.3{\mu}g/ml$). Among them, F53 fraction had the highest ACE inhibitory activity, and its main amino acid component was found to be histidine.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.582-588
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• 1993

In order to investigate the effects of food materials toward the growth of Bifidobacterium spp. and Clostridium perfringens which have great influences on the intestinal physiology of human, 162 kinds of foodstuffs and foods were collected. Among their extracts, 31 samples showed the inhibitory effects against the growth of B. bifidum and C. perfringens by agar diffusion method. Especially, the methanol extracts of Caltha palustris, Deonjang, onion, mustard and potato inhibited the growth of C. perfringens, while they did not remarkably inhibit other intestinal bacteria including Bifidobacterium spp. By the cultivation of faecal inoculum in the 1 %(v/v) extract broths of Caltha palustris, onion and mustard, population of Bifidobacterium spp. increased by 10 order and that of C. perfringens decreased. ${\beta}$-glucuronidase activities and indole amounts in the cultures of onion and mustard extracts were lower than those of the control culture and ${\beta}-glucosidase$ activities were not detected in the cultures of onion and Doenjang extracts.

• Research in Plant Disease
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• v.21 no.4
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• pp.297-308
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• 2015

In order to control seed-borne diseases, we obtained extracts from commercial fermented food products of Kimchi, Gochujang, Doenjang, Ganjang and Makgeolli and their suppressive effects against seed-borne diseases were studied. In addition, the suppressive effects of bacterial strains isolated from the fermented foods were screened in vitro and in vivo. Among fifty food extracts, twenty food-extracts suppressed more than 92% incidence of seedling rots in vitro and seven food extracts increased 58.3-66.8% of healthy seedling in the greenhouse. Among 218 isolates from the fermented foods, 29 isolates showing high antifungal activity against seven seed-borne fungal pathogens were selected. Among 29 isolates, 13 isolates significantly reduced seedling rot and increased healthy seedlings. Sixteen isolates with high antifungal activity and suppressive effect against sesame seedling rots were identified by 16S rRNA sequencing. Fourteen of sixteen isolates were identified as Bacillus spp. and the other two isolates from Makgeolli were identified as Saccharomyces cerevisiae. It was confirmed that B. amyloliquifaciens was majority in the effective bacterial population of Korean fermented foods. In addition, when the bioformulations of the two selected effective microorganisms, B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1, were prepared in powder forms using bentonite, kaolin, talc and zeolite, talc- and kaolin-bioformulation showed high control efficacy against sesame seed-borne disease, followed by zeolite-bioformulation. Meanwhile control efficacy of each bentonite-bioformulation of B. amyloliquifacien Gcj2-1 and B. amyloliquifacien Gcj3-1 was lower than that of bacterial suspension of them. It was found that the selected effective microorganisms from Korean fermented foods were effective for controlling seed-borne diseases of sesame in vitro and in the greenhouse. We think that Korean fermented food extracts and useful microorganisms isolated from the extract can be used as bio-control agents for suppressing sesame seed-borne diseases based on above described results.