• Journal of Life Science
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• v.28 no.5
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• pp.569-576
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• 2018

This study was carried out to investigate the antioxidative, nitrite-scavenging, alcohol-metabolizing, and anti-inflammatory effects of black-cherry tomato juice (BCTJ) on LPS-induced RAW 264.7 cells. The total phenol content of the BCTJ was $156.83{\mu}g\;tannic-acid-equivalent/ml$. The antioxidative effects of BCTJ were measured using DPPH radical-scavenging activity and SOD-like assay. DPPH radical-scavenging activity of BCTJ was increased in a dose-dependent manner (p<0.05) and was 83.39% at 40%. SOD-like activity of BCTJ was 22.01% at 100%. The effects of BCTJ on alcohol-metabolism were determined by measuring generations of reduced nicotinamide adenine dinucleotides (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities were 198.87% and 181.89% at 40%, respectively. Nitric scavenging activities of BCTJ were 85.06%, 58.25%, and 43.68% at pH values 1.2, 3.0, and 6.0, respectively, at 50%. Anti-inflammatory effects were examined in LPS-stimulated RAW 264.7 cells. Nitric-oxide production was reduced to 83.55% by the addition of BCTJ at 10%. These results suggest that black-cherry tomato juice has great potential as a resource for natural health products.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.1-7
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• 2004

Yoghurt base was prepared from skim milk added with 0.25∼2.0%(w/v) of chlorella extract powder and fermented with lactic acid bacteria(Streptococcus thermophilus : Lactobacillus casei = 1:1) at 37$^{\circ}C$ for 24 hours. Quality characteristics of the yoghurts were evaluated in terms of acid production, number of viable cell, color, texture property, and sensory property during lactic acid fermentation. The addition of 0.25% chlorella extract powder stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts(l.46${\times}$10$\^$8/ CFU/mL) after 12 hours incubation, and also enhanced the acid production which was pH 4.33 after 12 hours incubation. The L values(brightness) of the yoghurts containing chlorella extract powder were lower than control group, whereas the b values(yellowness) were higher. The hardness and gumminess of the yoghurt added with 0.25% chlorella extract powder were higher than others. Sensory scores of the yoghurt added with 0.25% chlorella extract powder were significantly higher than other groups in color, chlorella odor, sweet taste, chlorella taste, mouth feel, aftertaste and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.8-17
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• 2004

The effect of chlorella extract on the growth and acid production of yoghurt starter was investigated in order to prepare the yoghurt added with chlorella extract. The various levels of chlorella extract powder were added to skim milk medium and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bulgaricus. The changes in acid production(pH, titratable acidity) and number of viable cells of the medium during fermentation in skim milk added with chlorella extract powder have determined. When chlorella extract powder was added to skim milk medium at the levels of 0.5%, 1.0%, 2.0%, and 3.0%, the addition of 0.5% chlorella extract powder with the single culture of Str. thermophilus, Lac. casei, and Lac. bulgaricus showed the highest number of viable cell counts after 9 hours incubation. And also all single cultures of the yoghurt starter produced the higher amounts of acid with the addition of 0.5% chlorella extract powder. When chlorella extract powder was added to the medium at the levels of 0.25%, 0.5%, 1.0%, and 2.0%, the addition of lower lever(0.25∼0.5%) of chlorella extract powder with the mixed culture of the lactic acid bacteria showed more the acidity of pH and the number of viable cell counts. Among the treatments tested, the addition of 0.25% chlorella extract powder with the mixed culture of Str. thermophilus and Lac. casei produced the highest number of viable cell counts after 12 hours incubation. Therefore it was suggested to manufacture the yoghurt with the addition of 0.25% chlorella extract powder and the inoculation of mixed culture of Str. thermophilus and Lac. casei for on the stimulation of growth of the yoghurt starter.

• Food Science and Preservation
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• v.8 no.4
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• pp.405-411
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• 2001

This study was conducted to investigate the effect of rice powder m tile enzyme (protease, $\alpha$-amylase, $\beta$-amylase and glucoamylase) activities of soybean meju fermented by Monascus prepureus and Monascus pilosus. The activities of the enzyme in the rice meju and the soybean meju fermented by M. pilosus were higher than those by M. perpureus. Protease activity of powdered rice meju was higher than that of granular rice meju, while $\alpha$-amylase, $\beta$-amylase and glucoamylase activities were higher in granular rice meju. Protease activity in soybean meju fermented by adding of the cultured medium of Monascus strains(CMM) as a seed inocula were higher than those of the rice powder meju, while $\alpha$-amyulase, $\beta$-amylase and glucoamylase activiities were lower than those of soybean meju by CMM. The concentration of rice powder to show maximum protease activity in soybean meju was also 10% against steamed soybean. But $\alpha$-amylase activity of soybean medju by the CMM added 2% powdered rice showed lower but the activity increaed with an increase in powdered rice, whereas $\beta$-amylase and glucoamylase activiities decreased with an increase in powdered rice. Protease activity of soybean meju fermented by 10% rice meju fermented by M. pilo년 as a seed inocula was higher than that of the meju fermented by Aspergillus oryzae, whereas $\beta$-amylase and glucoamylase activities of the soybean meju showed less than 50%.

• Food Science and Preservation
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• v.9 no.1
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• pp.28-35
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• 2002

This study was conducted to evaluate the quality characteristics of different soy sauces. The soybean sauces brewed tty the A. oryzae koji(SAO), M. pilosus-1 koji(SMP) and the mixture of 50% M. pilosus-1 koji(SAM) during 90 days fermentation. Total nitrogen contents of the SAM, SAP and SMP were 13.6%, 1.15% and 1.22%, respectively. Content of amino type nitrogen in SAM was 0.78%, and the content was higher than those of SAO and SMP. Total free amino acid contents of SAO, SMP and SAM were 533.8, 732.4 and 807.3 mg/100 mL. The highest contents of free, amino acids were glutamic acid(65.20 mg/100 mL) in SAG, alanine(101.42 mg/100mL) in SMP, glutamic acid(130.52 mg/100 mL) in SAM. The highest activities of pretense and ${\beta}$-amylase showed in SAM, and the lowest activities of ${\alpha}$-amylase and glucoamylase were in SAO and SMP respectively. Hue angle values showed 56.3 in SAO, 29.0 in SMP and 32.2 in SAM. Monacolin K contents, as inhibitor of cholesterol bio-synthesis were 6.21 $\mu\textrm{g}$/mL for SMP and 3.10 $\mu\textrm{g}$/mL for SAM, and the inhibitory activities of SMP ane SAM aginst HMG-CoA reductase were 21.5 md 10.2%, respectively. Sensory scores for color, flavor, savory taste and overall taste of SAM was higher than those of SAO and SMP.

• Food Science and Preservation
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• v.20 no.3
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• pp.429-434
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• 2013

This study was designed to investigate the formation of ethyl carbamate (EC) during the ripening of Maesil with sugar and Soju (19.5~35% alcohol contents) using a homemade method. Maesil, sugar and Soju were purchased at ordinary market in June of 2012. The preparation of sample for analysis was conducted by method of Henry et al. The analysis of GC/MS was used SIM mode (m/z 89, 74, 62). Quantification was performed in terms of the 62 ion and was based on an internal standard procedure. Good linearity was obtained with a regression coefficient ($r^2$ = 0.993). Low detection limits (LOD) was achieved 4.31 ug/kg and recovery for alcohol was 74.8%. During 90 days, fermentation with sugar was not detected EC (under LOQ). 15 days ripened Maesil wine contained EC between non detected~32.7 ug/kg and 90 days ripened Maesil wine was 19.7~87.4 ug/kg. Higher proportion of Maesil and Soju increased EC contents. EC levels were increased 32.7 ug/kg to 87.4 ug/kg in the ratio of Maesil to 35% alcohol-Soju (1:1). In the ratio of Maesil to 35% alcohol-Soju (1:3) was increased non detected to 69.7 ug/kg. After 90 days, Maesil wine was filtered Maesil through a seive and ripened by 180 days to investigate the formation of EC compared with non filtered. Treatment of filtered, EC contents was much higher level compared with non filtered. Therefore, this result showed that alcohol contents contribute to increase EC formation more than Maesil.

• 한국균학회소식:학술대회논문집
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• 2018.05a
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• pp.44-44
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• 2018

Fusarium head blight (FHB) caused by infection with Fusarium graminearum leads to enormous losses to crop growers, and may contaminate grains with a number of Fusarium mycotoxins that pose serious risks to human and animal health. Antagonistic bacteria that are used to prevent FHB offer attractive alternatives or supplements to synthetic fungicides for controlling FHB without the negative effects of chemical management. Out of 500 bacterial strains isolated from soil, Bacillus amyloliquefaciens JCK-12 showed strong antifungal activity and was considered a potential source for control strategies to reduce FHB. B. amyloliquefaciens JCK-12 produces several cyclic lipopeptides (CLPs) including iturin A, fengycin, and surfactin. Iturin A inhibits spore germination of F. graminearum. Fengycin or surfactin alone did not display any inhibitory activity against spore germination at concentrations less than 30 ug/ml, but a mixture of iturin A, fengycin, and surfactin showed a remarkable synergistic inhibitory effect on F. graminearum spore germination. The fermentation broth and formulation of B. amyloliquefaciens JCK-12 strain reduced the disease incidence of FHB in wheat. Furthermore, co-application of B. amyloliquefaciens JCK-12 and chemical fungicides resulted in synergistic in vitro antifungal effects and significant disease control efficacy against FHB under greenhouse and field conditions, suggesting that B. amyloliquefaciens JCK-12 has a strong chemosensitizing effect. The synergistic antifungal effect of B. amyloliquefaciens JCK-12 and chemical fungicides in combination may result from the cell wall damage and altered cell membrane permeability in the phytopathogenic fungi caused by the CLP mixtures and subsequent increased sensitivity of F. graminearum to fungicides. In addition, B. amyloliquefaciens JCK-12 showed the potential to reduce trichothecenes mycotoxin production. The results of this study indicate that B. amyloliquefaciens JCK-12 could be used as an available biocontrol agent or as a chemosensitizer to chemical fungicides for controlling FHB disease and as a strategy for preventing the contamination of harvested crops with mycotoxins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.662-667
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• 2001

Some biological activities and isoflavone (daidzein, genisten) contents were investigated from chungkugjang (CK) fermented with black beans and Bacillus strains at 42$^{\circ}C$ for 72 hr. n antibacterial activity, black bean CK fermented with Bacillus megaterium SMY-212 was higher than that ferment4d with B. subtilis. In both CK the methanol extract fo large black bean CK was more effective than that of small black bean CK was more effective than that of small black bean. Hydrogen-donating activity of methanol extract of chungjugjang (MEC) prepared with large and small black soybean showed to be 76.4 and 75.5%, respectively. Hydrogen-donating activity of MEC prepared with B. subtilis and SMY-212 was slightly highter than that without both strains. MEC of large black bean was higher in nitrite-scavenging activity than that of small black bean, and black bean CKs fermented with B. subtilis and SMY-212 have no difference in nitrite-scavenging activity B. subtilis and SMY-212. MEC of black bean showed strong antioxidative activity against peroxidation of linoleic acid and $H_2O$$_2$-FeSO$_4$-induced peroxidation of rat liver homogenate. MEC of black bean with Bacillus strains was higher in antioxidative activities than that of black bean without Bacillus strains. Contents of isoflavone (daidzein, genistein) were gradually increased during fermentation of CK. The isoflavone content was slightly higher in large black bean CK than in small black bean CK.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1239-1244
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• 2003

Microcapsules were prepared by coacervation method using acetone/liquid paraffin system to control the ripening of kimchi. Eudragit E100, which was soluble at below pH 5.0 in aqueous solution, was used to make microcapsules to be sensitive to acidity of kimchi. The microcapsules with Eudragit E100 containing grapefruit seed extract (GFSE) showed the highest yield of 92.13%, the size of microcapsules was decreasing as increasing the amount of aluminium stearate, a dispersing agent. Morphology of the microcapsules determined by scanning electron microscopy showed spherical forms. GFSE, encapsulated antimicrobial agents, was quickly released at acidic buffer (pH 4,5,6) within 1 storage day. However, 70% of encapsulated GFSE in Eudragit E100 microcapsules was continuously released at pH 7 till 3 days, and it was sustained till 9 days. Characteristics of kimchi containing microcapsules of GFSE were analysed with ripening period. Decease of pH in kimchi was retarded with the added GFSE microcapsules till 2 days of fermentation, but GFSE did not affect pH in kimchi after 3 days. Total numbers of microorganisms and lactic acid microorganisms in kimchi were decreased with increasing the amount of the added GFSE microcapsules, however, the effect of controlled released GFSE from pH sensitive Eudragit E100 microcapsules was hard to detect. These results suggest the possibility of pH sensitive microcapsules for high qualify of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1206-1213
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• 2003

In order to use nutraceutical components in Yulmoo (Coix lachryma-jobi L. var. ma-yuen Stapf), the acceptability of Yulmoo for Takju (Korean rice wine) was examined in terms of the production of volatile components. When Yulmoo was added to the Takju made by commercial koji as a substitute of starch at 0 (rice 100%), 15, 30, 60, and 100%, the ethanol content slightly increased to 13.6, 15.2, 15.2, 14.1, and 13.8%, the Production of isobutanol and iso-imyl alcohol increased as the amount of Yulmoo increased. While the use of Yulmoo to the Takju as the nuruk (Korean traditional koji), inoculated with Aspergillus kawachii (AK) and Rhizopu japonicus (RJ), decreased the contents of n-propanol, iso-butanol, and iso-amyl alcohol as well as the contents of ethanol from 14.3% to 11.2 [AK], 7.5 [RJ], and 10.4% [AK + RJ]. The Yulmoo nuruk in Takju increased the production of acetaldehyde and ethyl acetate indicating the negative effect in the organoleptic evaluation. It was determined that the addition of Yulmoo as a starch source or as nuruk has a critical effect on the production of fusel oils and other volatile compounds in Takju fermentation.