• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.143-154
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• 2016

This study is related to develop a snail extract through a snail secondary fermentation process, getting anti-aging activity with healthy and beauty skin care scientific applications. In order to obtain a primary fermentation was incubated with Hericium erinaceus mycelium. Through the secondary fermentation process using Leuconostoc mesenteroides, was deeply described a total process of obtaining second fermented extract using snail body. Mycelium is applied in this study was extracted using Hericium erinaceus mycelium and Leuconostoc mesenteroides. The final yield of the extract was 62 wt%. Experimental results of secondary fermentation snail extract were contained with 32 wt% water, 31.5 wt% total amino acid protein, 15.7 wt% polysaccharide, 12.3 wt% fatty acid and others 8.5 wt%. In addition, in order to study about skin beauty care and anti-aging activity, we evaluated antioxidant activity with DPPH, elastin enzyme (elastase) inhibitory activity, tyrosinase inhibition rate, collagen synthetic function, fibroblast synthetic activity. First; anti-oxidative activity of secondary fermentation snail extract (IC50%) was spent with 7.27 mg/mL, control samples were spent with green tea extract was 11.8 mg/mL, common snails extract was 15.7 mg/mL, DL-a-tocopherol was 9.25 mg/mL respectively. Second; elastin enzyme inhibitory activity of secondary fermentation snail extract (IC50%) was spent with 32.5 mg/mL, control samples were also spent with green tea extract was 45.9 mg/mL, general snail extract was 67.7 mg/mL. Third; tyrosinase inhibitory activity of secondary fermentation snail extract (IC50%) was spent with 140.3 mg/mL, control samples were also spent with green tea extract was 250.7 mg/mL, general snails extract was 389.5 mg/mL, niacineamide was 125.9 mg/mL. Forth; fibroblast synthetic activity of secondary fermentation snail extract was increased with 125.6%, control samples were also spent with green tea extract was 98.9%, general snails extract was 109.5%, niacineamide was 125.9 mg/mL, DL-a-tocopherol was 96.2%. Fifth; collagen synthetic activity of secondary fermentation snail extract was increased with 118%, control samples were also spent with green tea extract was 87.3%, general snails extract was 93.2%, adenosine was 127.9%. In conclusion, on the basis of this study, in the future it is expected to be applied to the skin beauty care application and development of Korean style cosmetic products.

• Natural Product Sciences
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• v.23 no.2
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• pp.146-150
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• 2017

Alnus sibirica (AS) geographically distributes in Korea, Japan, Northeast China and Russia. The bark of this plant had been used for antipyretic, expectorant, anti-phlogistic, antitussive, anti-asthmatic and as a health tea for alcoholism. Recently, we studied various biological activities of AS and the isolated diarylheptanoid. In present study, we conducted fermentation of AS (FAS) and isolated two diarylheptanoid (hirsutenone and muricarpone B). Moreover, we established the validation and contents determinations of the two compounds by HPLC on FAS.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.495-500
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• 2004

This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying(50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub-ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.349-356
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• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.796-804
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• 2010

This study was conducted to compare and analyze the qualitative property of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) based on the antioxidant, anticancer activities of various extracts. When the antioxidant activity of MLT and FMLT extracts was evaluated, the electron donating activity was found to increase proportionally as the concentration of each extract increased. In addition, the extract of FMLT showed a higher electron donating activity than that of MLT. Furthermore, the ethanol extracts showed the highest electron donating ability. When the SOD activity was evaluated, it was also found to increase proportionally with the concentration of each extract. Furthermore, the SOD activity of the ethanol extract group was the highest, whereas the SOD like activities of both MLT and FMLT were similar. When nitrite decomposition was evaluated for each pH, the highest value was observed at pH 1.2. Finally, the nitrite deleting ability was the highest for the ethanol extracts. When each extract of MLT and FMLT was analyzed in vitro for anticancer effects, they were found to decrease the number of cancer cells proportionally as the concentration of extract increased for both HeLa cells and MCF-7 cells. Furthermore, FMLT was found to exert a greater inhibition of cancer cells than MLT. Among the extract groups, the ethanol extract induced the greatest inhibition of the development of cancer cells, and these effects were greater against MCF-7 cells than HeLa cells.

• Food Science and Preservation
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• v.10 no.3
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• pp.354-359
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• 2003

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• Food Science and Preservation
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• v.10 no.3
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• pp.345-359
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• 2003

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• Journal of Applied Biological Chemistry
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• v.53 no.2
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• pp.91-98
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• 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
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• v.43 no.3
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• pp.333-340
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• 2014

The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout ($LDLr^{-/-}$) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in $LDLr^{-/-}$ mice.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.333-341
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• 2010

The aim of this study was to investigate the hypolgycemic activity of water extract of fermented yacon (Smallanthus sonchifolius) leaves tea (Yacon LWE) in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Male ICR mice were fed with a HFD (37% calories from fat) for 4 weeks prior to intraperitoneal injection with STZ (100 mg/kg body weight). Diabetic mice were supplemented with two doses of Yacon LWE (0.16% and 0.8%, wt/wt) for 6 weeks. The supplementation of high-dose Yacon LWE significantly lowered blood glucose levels and plasma ALT and AST activities compared with the control group. High-dose Yacon LWE also improved the insulin tolerance without any changes in plasma and pancreatic insulin concentrations in HFD/STZ-induced diabetic mice. Yacon LWE supplementation increased the insulin staining of pancreatic $\beta$-cells in a dose-dependent manner. Both 0.16% and 0.8% of Yacon LWE significantly elevated plasma leptin concentration, hepatic glucokinase activity and glucokinase/glucose-6-phosphatase ratio compared with the control group. However, glycosylated hemoglobin concentration was not different among the groups. These results suggest that high-dose Yacon LWE lowers the blood glucose level partly by enhancing insulin sensitivity and hepatic glucose metabolism in type 2 diabetic mice.