• Journal of Applied Biological Chemistry
• /
• v.53 no.2
• /
• pp.91-98
• /
• 2010

This study was aimed to investigate the contents of flavonoids and the biological activity of fermented beverage of medical plants, DeulBit (DB). 50 g of Cassia semen (Cassia tora L.), 50 g of Omija (Schisandra chinensis Baillon.), 50 g of Gugija (Lycium chinense Mill), 50g of Menthae herba, 75 g of Chrysanthemum indicum Linne, 25 g of Dioscorea batatas, 5 g of Lindera obtusiloba Blume, 150 g of Polygonatum odoratum, 25 g of Glycyrrhiza uralensis, 25 g of Acanthopanacis cortex, 100 g of green tea (Camellia sinensis), and 100 g of Laminaria japonica was fermented with sucrose ($50.0{\sim}60.0^{\circ}Brix$.) and 0.5% of deep sea water in 10 L of distilled water for six months at room temperature. Total flavonoids contents of DB was calculated to $3.4{\pm}0.5\;{\mu}g/g$ and antioxidative activity of DB was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity of DB was 96% and 29% at 100% of DB, respectively. In addition, DB indicated about 88% and 66% of the xanthine oxidase and angiotensin converting enzyme inhibitory activities at 1% and 10% of DB, respectively and showed fibrinolytic activity. Nitric oxide (NO) synthesis was increased to 15 times by addition of DB. In addition, NO productions of the macrophages RAW264.7 cells stimulated with lipopolysaccharide (LPS) were reduced to 40.4% by addition of DB. These results suggested that DB is significant role for antioxidative and fibrinolytic activity, and have the strong xanthine oxidase and angiotensin converting enzyme inhibitory activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.4
• /
• pp.542-549
• /
• 2013

This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ${\gamma}$-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.21-26
• /
• 2010

Microbial-fermented tea (MFT), which is made by microorganisms through fermentation, is a popular beverage in Asia, especially in the Yunnam province, China. In this study, changes of the chemical constituents and antioxidant activity during the manufacturing process of MFT were investigated. MFT were respectively prepared from fresh leaves of three different tea species (Yabukita, Daecha, and Korean wild cultivar) and a processed green tea (Korean wild cultivar). The color of the tea infusions gradually changed to red and yellow as a function of fermentation time. Total nitrogen and caffeine contents were not significantly changed. Whereas, the chlorophyll, tannin, and total catechins contents gradually decreased. Interestingly, the epicatechin and epigallocatechin contents increased up to 25 days of fermentation and then decreased. Change of the chemical constituents of all samples showed the same patterns. The antioxidant activity of MFT from Daecha and Yabukita slightly decreased as increasing fermentation time. However, the range over which the antioxidant activity of MFT from Korean wild cultivar and green tea were not changed. This research suggests that it may be possible to manufacturing possibility of MFT using Korean wild cultivar and processed green tea.

• Applied Biological Chemistry
• /
• v.50 no.1
• /
• pp.29-35
• /
• 2007

Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and some selected alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk of Korean people were estimated. In GC/MS/SIM analysis average 1.41, 19.44, 3.00 and 170.88 ${\mu}$g/kg of ethyl carbamates were detected in Baechu kimchi, Japanese soy sauces, Soju and fruit brandy, respectively. The average and maximum daily exposures to ethyl carbamate through major Korean fermented foods and alcoholic beverage consumption were 9.42 and 35.75 ng/kg bw/day for Korean female aged 20-64 years, and 12.73 and 48.87 ng/kg bw/day for Korean male respectively, which were mainly contributed by Baechu kimchi, Japanese soy sauces, Soju and fruit brandy. The average and maximum excess cancer risks were $4.7{\times}10^{-7}$ and $1.8{\times}10^{-6}$ for Korean female, and $6.4{\times}10^{-7}$ and $2.4{\times}10^{-6}$ for Korean male. Therefore, the industries related to fermented foods and alcoholic beverages need to make an effort to reduce the amount of ethyl carbamate in their products.

• Journal of Food Hygiene and Safety
• /
• v.38 no.6
• /
• pp.442-448
• /
• 2023

This study aimed to prepare kombucha, a fermented tea beverage, containing Dendropanax morbiferus (DM) leaves and roots, and analyze its antioxidant and intracellular activities. We compared the pH change, total acidity, radical scavenging activity, and oxygen radical absorbance capacity (ORAC) of kombucha fermented with black tea alone and that with added DM leaves or roots during fermentation. Using RAW 264.7, we evaluated the effects of kombucha containing different DM parts on nitric oxide (NO) production and inflammation-related cytokine content in cells. Kombucha containing ethanol extracts of DM leaves (BTK-E-DML) and roots (BTK-E-DMR) showed higher radical scavenging activity and ORAC 3 d after fermentation than that prepared from black tea alone (BTK-Ori). In an in vitro experiment using RAW 264.7, samples were treated with 8 mg/mL kombucha considering cytotoxicity; the lipopolysaccharide (LPS)-induced NO content significantly reduced after BTK-E-DML and BTK-EDMR treatments compared with that after BTK-Ori treatment. Additionally, the levels of interleukin-6 and tumor necrosis factor-alpha, which were LPS-stimulated inflammatory cytokines, significantly decreased in cells treated with BTK-E-DML and BTK-E-DMR 15 d after fermentation compared with those treated with BTK-Ori. In conclusion, these results demonstrate that kombucha fermented with the leaves and roots of DM increases antioxidant activity and can significantly regulate inflammatory responses at the cellular level.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.8
• /
• pp.1099-1106
• /
• 2011

Cucumber fermentation has been used as a means of preservation. This study was performed to investigate the effects of fermented cucumber beverage (CF) containing beneficial materials for an ethanol hangover based on Hovenia dulcis (SKM) on ethanol-induced hepatotoxicity. Male Sprague-Dawley rats were randomly divided into three groups: ethanol control, ethanol plus SKM, and ethanol plus CF+SKM. SKM or CF+SKM was orally administered at a dose of 7 mL/kg body weight once per day for 5 weeks. Control rats were given an equal amount of water. CF+SKM significantly lowered plasma ethanol levels, whereas SKM tended to decrease the levels compared to the control. Both SKM and CF+SKM significantly lowered the plasma acetaldehyde levels and serum transaminase activities compared to those in the control. SKM and CF+SKM did not affect hepatic alcohol dehydrogenase activity; however, it significantly inhibited cytochrome P450 2E1 (CYP2E1) activity. Hepatic aldehyde dehydrogenase (ALDH) activity was significantly higher in the SKM and CF+SKM groups than that in the control group. Plasma acetaldehyde concentration was significantly correlated with hepatic CYP2E1 (r=0.566, p<0.01) activity and ALDH (r=-0.564, p<0.01) activity. Hepatic superoxide dismutase and catalase activities as well as glutathione content increased with the SKM and CF+SKM administration, whereas lipid peroxide content decreased significantly. Furthermore, SKM and CF+SKM lowered plasma and hepatic lipid content and lipid droplets compared to those in the control group. These results indicate that SKM and CF+SKM exhibit hepatoprotective properties partly by inhibiting CYP2E1 activity, enhancing ALDH activity and stimulating the antioxidant defense systems in ethanol-treated rats.

• Journal of Food Hygiene and Safety
• /
• v.28 no.1
• /
• pp.63-68
• /
• 2013

Ethyl carbamate (EC) is a contaminant generated in the fermentation processes of various fermented foods. In this study, residue levels of EC in 95 alcoholic beverage samples were determined by using Gas Chromatography/Tandem Mass Spectrometry (GC/MS/MS). All the samples were purified by a liquid-liquid extraction (LLE) method using dichloromethane. The LLE method enables an improvement in time and cost to detection and specificity over the conventional extraction methods. The limits of detection and quantification (LOD and LOQ) to analyze EC were 1.3 and 4.0 ng/mL, respectively. The recovery rates of EC were ranged from 90.0 to 97.5% at the levels of 50, 100, and 500 ug/L. Among traditional grain-based alcoholic beverage samples (n = 34), the average residue levels of EC in takju, yakju, and cheongju were 0.63, 7.01, and 14.11 ug/L, respectively. Among fruit-based alcoholic beverage samples (n = 48), those of EC in japanese apricot spirits, bokbunjaju, grape wines, and other fruit wines were 79.18, 1.66, 2.64, and 2.39 ug/L, respectively. Among distilled or diluted alcoholic beverage samples (n = 13), those of EC in soju (distilled or diluted), general distillates, liquors, and brandies were 0, 3.30, 8.20, and 8.52 ug/L, respectively. Therefore, this study reports that the residue levels of EC in the alcoholic beverages, distributed in the current domestic markets, did not reach its maximum allowed levels of 30 and 400 ug/L established for grape and fruit wines in Canada, respectively.

• Food Science and Preservation
• /
• v.22 no.3
• /
• pp.353-360
• /
• 2015

Yakju, a Korean traditional alcoholic beverage, is made from rice and Nuruk. In this study, the fermentation characteristics of Yakju was investigated using rice and rice starch. Ingredients was classified into raw material (rice, rice starch) and starter (enzyme supplements, modified Nuruk, traditional Nuruk, and yellow rice koji) for fermentation. The crude protein content of rice, rice starch, and starter were determined as follows (%): rice 6.69, rice starch 0.44, enzyme supplements 7.84, modified Nuruk 15.29, traditional Nuruk 14.28, and yellow rice koji 7.28. The alcohol content of rice with traditional Nuruk ($20.13{\pm}0.12%$) was higher than other Yakju. The concentration of organic acids of rice starch-based Yakju (389.83~538.34 mg%) was higher than that of rice Yakju (259.27~357.70 mg%). The concentration of nitrogen compound of rice Yakju (498.38~5976.93 ppm) was higher than that of rice starch-based Yakju (600.43~4463.79 ppm). In line with these findings, further studies will be necessary for the quality analysis of the rice, rice starch and fermented starter (enzyme supplements, modified Nuruk, traditional Nuruk and yellow rice koji).

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.6
• /
• pp.681-689
• /
• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.99-108
• /
• 2013

Kefir is a unique fermented dairy product resulting from combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by the microbial activity of kefir grains. Kefir has numerous health benefits such as the reduction of cholesterol levels, stimulation of the immune system, antimutagenic and anticarcinogenic properties, and improvements of lactose intolerance. Furthermore, kefir is excellent as both a dietetic beverage and for protection against various diseases in small babies. Therefore, kefir has recently been regarded as an important functional dairy food. To date, the majority of research on kefir has focused on the applications of functional kefir using advanced biotechnology methods. The purpose of this review article is to facilitate the recognition of kefir as a novel functional food.