• Preventive Nutrition and Food Science
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• v.18 no.2
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• pp.98-103
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• 2013

In this study, we evaluated the hypolipidemic and antioxidative effects of biotransformed soybean powder (BTS; Phellinus baumii-fermented soybean) on lipid metabolism in rats. Sprague-Dawley (SD) male rats were divided into basal diet group (BA), high fat diet group (HF), high fat diet containing 10% BTS group (10 BTS), and high fat diet containing 20% BTS group (20 BTS). Changes in the content of various isoflavones, including daidzein and genistein, within the soybean after fermentation to BTS were investigated. The levels of daidzein and genistein were $149.28{\mu}g/g$ and $364.31{\mu}g/g$, respectively. After six weeks experimental period, Food efficiency ratio in the 10 and 20 BTS group was significantly lower than the HF group (P<0.05). Total serum levels of cholesterol, triglycerides, low-density lipoprotein cholesterol, and atherogenic index ratio in the 10 or 20 BTS group were significantly lower than the HF group. The levels of alanine aminotransferase, aspartate aminotransferase and thiobarbituric acid reactive substance were significantly lower in the groups that received 10% and 20% BTS than the HF. The activities of SOD and CAT were significantly higher in the 10 and 20 BTS group than the HF group. The activity of XO in the 10 and 20 BTS group was significantly lower than in the HF group by 20% and 23%, respectively. In conclusion, these data suggest that BTS is an effective agent in improving lipid metabolism and antioxidant enzyme system.

• The Korea Journal of Herbology
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• v.30 no.6
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• pp.83-91
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• 2015

Objectives : The present study was conducted to examine whether Cynanchi wilfordii radix (CWR) with or without fermentation has an ameliorative effect on hyperlipidemia in rats.Methods : We analyzed the contents of Conduritol F on Cynanchi wilfordii radix. The experimental animals were divided into six groups; normal diet fed group (N), high cholesterol fed control group (Con), Lovastatin 20 mg/kg (L), CWR-W 300 mg/kg (CWR-W), and CWR-F 300 mg/kg on hyperlipidemia model induced by feeding 1.25% cholesterol. Rats were administrated orally every day for 8 weeks. And lipid profile of serum and weight change were observed.Results : The vehicle displayed a markedly increased body weight and significantly increased liver and epididymal fat weight, however, the administration of CWR improved the body, liver, and epididymal fat weights. All drug treatment reduced significantly the serum level of total cholesterol and LDL-cholesterol elevated by intake of high cholesterol diet. TG displayed a reducing tendency all drug treatment, however, CWR-W decreased significantly. Atherogenic index and cardiac risk factor increased high cholesterol diet fed control group, while the administration of CWR-W and CWR-F decreased significantly. The major index of liver injury such as AST and ALT improved in all drug treatment.Conclusions : These results suggest that CWR extended the effect of lipid enhanced. Therefore CWR with or without fermentation may be useful for therapeutic treatment of clinical conditions associated with hyperlipidemia. Finally, these require more investigations about the action mechanism of CWR in the future.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.287-296
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• 2010

This study was conducted to determine effects of fermented brown seaweed waste (FBSW) on milk production, composition and physiological responses as functional feed for 60 days in Holstein dairy cows. A total of 24 Holstein dairy cows (average age 49.33 months, average lactation days 175, Reproduction 2.0) were randomly allocated into control(basal diet), 1% FBSW (180g in basal diet) and 2% FBSW (360g in basal diet) groups with 8 replications for 60 days. Daily milk yield and composition (fat, protein, SNF, MUN) were not affected by FBSW supplementation, but Ca level in milk was significantly increased 4.29 mg/dl and 2.91 mg/dl in 1% and 2% groups compared to control group (p<0.05) at the end of the experiment, respectively. The somatic cell count (SCC) in milk was not significant. The plasma $T_4$ level (concentration) were increased in 1% and 2% FBSW compared to control group at the end of the experiment (p<0.05), but between triiodothyronine ($T_3$) and thyroxin ($T_4$) levels were not significant. Concentrations of plasma glucose in control, 1% FBSW and 2% FBSW groups were 64. 37mg/dl, 66.15mg/dl and 73.02 mg/dl and plasma NEFA level was 0.30~0.32 mEq/dl. Concentrations of BUN tended to be higher for FBSW group than control group. Although WBC, RBC, Hb, Hct, T-B, ALP, and GPT levels were not affected by FBSW supplementation, GOT level was significantly decreased in cows fed 1% FBSE diet compared to control group (P<0.05). Therefore we strongly suggest that the 1% FBSW supplementation in basal diet increases the milk yield and Ca level in Holstein dairy cows.

• Microbiology and Biotechnology Letters
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• v.24 no.3
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• pp.304-310
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• 1996

For a probiotic yoghurt it is desirable to utilize lactic acid bacteria with a high survival rate and beneficial function to human beings. We have examined a variety of lactic acid bacteria to assess the acid and bile tolerance and antibiotic resistance. In addition, an in vitro culture experiment was performed to evaluate their ability to reduce cholesterol levels in the growth medium. Thirteen strains were selected from in vitro cholesterol assays and fed to Sprague-Dawley rats with a high-cholesterol diet. Among the 13 strains tested, 8 strains were shown to reduce serum cholesterol levels significantly after 24 days of administration in vivo. Rats were fed lyophilized yoghurt powder fermented with a combination of 3 selected strains: Bifidobacterium infantis AM-220, Lactobacillus AM-245, and Styeptococcus MA-1. The levels of total cholesterol and low density lipoprotein were significantly lower (p$\leq$0.05) in rats fed the yoghurt powder compared with control group. These studies suggest that yoghurt fermented with appropriately selected lactic acid bacteria may have a anticholesterolemic effect.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1766-1772
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.

• Korean Journal of Poultry Science
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• v.18 no.2
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• pp.85-95
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• 1991

The investigation concerned an effect of the ground charcoal powder and organic acids on the digestibilities of protein and energy or the contents of uric acid, ammonia, creatine and urea in excreta of 113 week-old White Leghorn strain layers. Birds were fed basal (control) diet composed of mainly corn-soybean meal during a week of previous feeding and subsequent experimental diets during 12 weeks of experimental feeding . The experimental diets were the control diet(CON). diet(CPD) substituted 0.5% of the ground charcoal powder with the defatted rice bran of the CON, diet(PWV) added 0.1mM(based on the acetic acid) wood vinegar in the CPD and diet(PFA) added 0.1mM (based on the acetic acid) fermented acetic acid in the CPD. Birds fed CPD excreted significantly(P＜0.05) more fecal nitrogen(FN) and lower urinary nitrogen (UN) than those of birds fed CON. Digestibility of protein was lower significantly (P＜ 0.05) in CPB-fed bird than in bird fed CON. while birds fed CON. PWV and PFA showed similar values. Also urinary nitrogen per nitrogen intake (UN/NI) or absorbed nitrogen (UN/AN) was significantly (P＜0.05) lower in birds fed CPD compared with those in birds fed CON. And birds fed PWV tended to increase UN/NI and UN/AN, while PFA-fed birds excreted significantly (P＜0.05) higher UN/Nl and UN/Ah than those of birds fed CPD diet. The uric acid nitrogen (UAN) per nitrogen intake (UAN/NI) or absorbed nitrogen (UAN/AN) were lower significantly(P＜0.05) in CPD-fed birds and were tended to decrease in birds fed PWV compared with those in birds fed CON and PFA The ammoniacal nitrogen(AMN) per nitrogen intake (AMN/NI) or absorbed nitrogen (AMN/NI) was tended to increase in birds fed experimental diets and was increased significantly(P＜0.05) in birds fed PFA compared with those of birds fed CON. The excretion of creatine and urea nitrogen per nitrogen intake or absorbed nitrogen was shown similar values among birds fed experimental diets Digestibility of energy (DE/GE) was not shown any significant effect of experimental diet and were in the range of 80~84%. But metabolizability (ME/GE or MEn/GE) was increased in birds fed CPD and PWV and was decreased in birds fed PFA compared with those in birds fed CON. Although birds fed PWV showed significantly(P＜0.05) higher ME/GE than bird fed PFA, the MEn/GE were higher significantly (P＜0.05) in birds fed CON and CPD compared with that in birds fed PFA. Fecal energy affects 10~23% in the change of metabolizability though significant effect of fecal energy on the metabolizability were not found. But the effect of urinary energy on the metabolizability of diet was lowered as 2.3~3, 0% and the effect of experimental diets on the metabolizability of diets was due to change of urinary energy which also was originated from the change of uric acid energy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1642-1647
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• 2014

In this study, we investigated the hepatoprotective effects of garlic extracts fermented with Lactobacillus plantarum on alcohol-induced fatty liver damage in C57BL/6J mice. The weight of liver tissue of the lactic acid-fermented garlic extract (LAFGE) diet groups decreased in a dose-dependent manner compared to that of the normal diet group. The activities of typical serum enzymes such as ALT, AST, and ALP were low in the LAFGE 200 mg/kg administered group. The LAFGE 200 mg/kg administered group significantly decreased values of TBIL and DBIL, which are an important index of liver damage. LAFGE also ameliorated alcohol-induced hepatic lipid accumulation in histological analysis dose-dependently. In addition, total GSH and reduced GSH levels in LAFGE-treated groups were gradually recovered up to normal levels. The present study revealed that LAFGE improved unique tastes and odors of raw garlic through lactic acid fermentation technology and thus could be a commercially potential material for hepatoprotective functional foods against alcoholic fatty liver.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.1-5
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• 2014

This study was carried out to investigate the effect of feeding fermented earthworm cast additives (FEC) on egg production, egg yolk fatty acids, blood lipid, cecal microorganism and fecal odor. The completely randomized experiment was applied, and the treatments were designed as 2 feeding regimens (control vs. FEC feeding), and FEC contained 3.5% top dressing to common diet. Egg production and egg weight of FEC group were significantly higher than that of control (p<0.05). Ratios of n-6/n-3 fatty acids in the egg yolk of FEC group were significantly higher than those in control group (p<0.05). Concentrations of HDL-C in FEC group was significantly higher than control group (p<0.05), but not triglyceride and total cholesterol. The caecal Lactobacillus of FEC group was significantly higher in FEC group than control group (p<0.05). $NH_3$ concentrations from poultry house were significantly lower in FEC group than control (p<0.05). In conclusion, these study results showed that the addition of FEC at 3.5% to the diet has reduced odor of poultry house and improved the n-6/n-3 fatty acid of egg yolk and egg production in laying hens.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.938-945
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• 2010

This study was conducted to investigate the dietary effects of germinated and fermented (with Monascus pupureus) soybean screenings (GFS) on growth performance and meat quality in broiler chicken. A total of 750 1-day-old Ross ${\times}$ Ross male broiler chicks were randomly allocated into five groups (five replications with 30 birds each) and fed experimental diets for 5 wks as follows: Group 1, negative-control (antibiotics-free diet); Group 2, positive-control (negative-control with 10 ppm of Avilamycin); Group 3, negative-control with 0.3% GFS; Group 4, negative-control with 0.5% GFS; Group 5, negative-control with 1% GFS. The final body weight of each group fed a diet containing 1% GFS was significantly higher than that of the negative-control group. The feed conversion ratios of all groups fed diets containing GFS and the positivecontrol group were significantly improved compared to the negative-control group during the whole period (p<0.05). The relative weights of various organs along with the activities of serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were not influenced by the dietary treatments. The levels of total serum cholesterol in groups fed diets containing 0.5% and 1% GFS were more significantly lowered compared to those of the control groups without GFS (p<0.05). There were no significant differences in the cecal microflora profiles among the groups. Further, the dietary treatments did not influence the physico-chemical properties of the edible meat, including the shear force, pH, meat color (CIE $L^*$, $a^*$ and $b^*$), and content of malondialdehyde (MDA). Cooking loss of breast muscle in the groups fed GFS was significantly lowered compared to that of the negative control group (p<0.05). These results indicate that dietary GFS could improve growth performance in broiler chicken and may affect meat quality in some instances.