• 제목/요약/키워드: Food fermentation

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Cultural Characteristics of Lactobacillus amylovorus IMC-1 Producing Antibacterial Substance (항균성 물질을 생산하는 Lactobacillus amylovorus IMC-1의 배양학적 특성)

  • Mok, Jong-Soo;Song, Ki-Cheol;Kim, Young-Mog;Chang, Dong-Suck
    • Korean Journal of Food Science and Technology
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    • 제34권2호
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    • pp.249-254
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    • 2002
  • To determine the abilities as both lactic starter and probiotics for fermented foods, we investigated the potency of acid production, proteolytic activity and lactose metabolism of Lactobacillus amylovorus IMC-1. And the strain was cultured with lactococci in 10% skim milk medium. It was also examined the bactericidal action of antibacterial substance, produced by the strain IMC-1, against pathogenic bacteria. L. amylovorus IMC-1 showed excellent production of acid in 10% skim milk supplemented with yeast extract, and produced 0.8 and 2.7% of acid at 12 and 72 h incubation, respectively. It was found that the activity of ${\beta}-galactosidase$, about $39\;{\mu}M/minute/dry$ cell weight (mg), was stronger than that of $phospho-{\beta}-galactosidase$ in the strain IMC-1. The strain showed weak proteolytic activity in 10% skim milk, thus it produced 6 and $69\;{\mu}g/mL$ of free tyrosine at 12 and 72 h cultivation, respectively. It was known that the strain utilized mainly ${\alpha}-casein$ than ${\beta}-casein$ from patterns of SDS-PAGE. Mixed culture produced more acid than single cultures of L. amylovorus IMC-1 and Streptococcus thermophilus NIAI 510. Single culture of Str. thermophilus and mixed culture showed increasing cheese flavor with incubation times. Optimal fermentation time of mixed culture for the acid production and flora of lactic starter was 16 and 12 h by adding 0.1 and 0.5% of yeast extract to 10% skim milk, respectively. Antibacterial substance produced by the strain IMC-1 reduced about 2 log of the viable cell counts of both Escherichia coli O157 and Shigella flexneri after 24 and 4 h incubation, and they were not detected after 48 and 6 h incubation, respectively.

Studies on the Induction of Available Mutant of Acetic Acid Bacteria by UV-light Irradiation and NTG Treatment. - The Selection of Mutant Strains and Various Conditions for Acetic Acid Production - (Acetobacter sp.와 그 변이주(變異株)를 이용(利用)한 식초산(食酢酸) 발효(醱酵)에 관한 연구(硏究) - 변이주(變異株)의 선정(選定) 및 생산조건(生酸條件) -)

  • Kim, Chan Jo;Park, Yoon Joong;Lee, Seuk Keun;Oh, Man Jin
    • Korean Journal of Agricultural Science
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    • 제7권2호
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    • pp.169-175
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    • 1980
  • These studies were conducted to induce the available mutant strains in acetic acid bacteria by the irradiation of UV-light and the treatment of N-methyl-N'-nitro-N'-nitrosoguanidine. 109 strains which were capable of producing acid in the ethanol containing medium were isolated from vinegar and Kimchi collected from the region of Daejeon city. From the collection T-50 strain was identified to have a strong fermentation power and selected as a mother strain for the study. Two mutants were obtained by treating T-50 strain with UV and NTG, and these mutants had a rapid acid production in the initial stage. The study was then made to compare the basic condition for acetic acid production of the mother strain and two mutant strains. The summarized results were as follows; 1. The isolated strain (T-50) was identified as Acetobacter aceti by Bergey's manual and Acetic acid bacteria (Tokyo Univ. press). 2. The selected strain was died completely when the strain was irradiated with 15 W UV-light at a distance of 45 cm for 160 seconds. 3. The mutants such as U-48 and N-67 were rapid in the acetic acid production at the initial stage compare to the mother strain. 4. Acetic acid formation by the shaking culture method was maximized in 2 days culture, and the optimal temperature for acetic acid production was $30^{\circ}C$. 5. Acetic acid was effectively produced by the addition of 0.1% ammonium sulfate as a nitrogen source and was also produced rapidly by the addition of 0.1% glucose.

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Evaluation for the Antimicrobial, Antioxidant and Anti-thrombosis Activity of Korean Traditional Liquors (시판 전통주의 항균, 항산화 및 항혈전 활성 평가)

  • Ryu, Hee-Young;Kum, Eun-Joo;Bae, Kyung-Hwa;Kim, Young-Kwan;Kwun, In-Sook;Sohn, Ho-Yong
    • Microbiology and Biotechnology Letters
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    • 제35권3호
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    • pp.238-244
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    • 2007
  • To identify the useful biological activities and the superiority in quality of Korean traditional liquors, we prepared the alcohol-free concentrates from different types of commercial traditional liquors, Takju ($T1{\sim}T3$), Yakju/Cheongju ($Y-1{\sim}Y-5$), Fruit wine (F-1) and Soju (S-1, S-2), respectively. We investigate their compositions as well as antimicrobial, antioxidant, and anti-thrombosis activity. Among the 11 traditional liquors, Y-3, Y-4, Y-5 and F-1 showed higher total-polyphenol, total-flavonoids and reducing sugars than the others. The strong antibacterial and anti-thrombosis activities were identified in Y-3, Y-4, Y-5 and F-1, and a minor antioxidant activity was found in F-l. The antibacterial activity of the Y-3, Y-4, Y-5 and F-1 alcohol-free concentrates showed a broad-spectrum, and growth inhibition was found in gram-positive, gram-negative, and ampicillin-resistant bacteria. The sequential solvent fractionation of Y-3, Y-4, Y-5 and F-1, and following analysis showed that ethyl acetate fractions of Y-3, Y-4, Y-5 and F-1 possess strong antibacterial and anti-thrombosis activity. Especially, the ethyl acetate fractions of Y-3, Y-4 and F-1 showed superior anti-thrombosis activity compared than that of aspirin. Our results suggest that the useful substances are produced from substrates and edible plant added during the fermentation, and the Korean traditional liquors could be developed as strong antibacterial and anti-thrombosis agents.

Preparation and Characteristics of Bread by Medicinal Herb Composites with Immunostimulating Activity (면역활성을 가진 생약복합물을 이용한 빵의 제조 및 특성)

  • Kim, Hee-Suk;Kang, Jin-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • 제37권1호
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    • pp.109-116
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    • 2008
  • In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.

Neuroprotective effect of fermented ginger extracts by Bacillus subtilis in SH-SY5Y cells (고초균에 의한 생강 발효 추출물의 신경세포 보호 효과)

  • Yang, Hee Sun;Kim, Mi Jin;Kim, Mina;Choe, Jeong-sook
    • Journal of Nutrition and Health
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    • 제54권6호
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    • pp.618-630
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    • 2021
  • Purpose: The ginger rhizome (Zingiber officinale) is widely cultivated as a spice for its aromatic and pungent components. One of its constituents, 6-hydroxydopamine (6-OHDA) is usually thought to cross the cell membrane through dopamine uptake transporters, and induce inhibition of mitochondrial respiration and the generation of intracellular reactive oxygen species (ROS). This study examines the neuroprotective effect and acetylcholinesterase (AChE) inhibitory activity of fermented ginger extracts (FGEs) on 6-OHDA induced toxicity in SH-SY5Y human neuroblastoma cells. Methods: Ginger was fermented using 2 species of Bacillus subtilis, with or without enzyme pretreatment. Each sample was extracted with 70% ethanol. Neurotoxicity was assessed by applying the EZ-Cytox cell viability assay and by measuring lactic dehydrogenase (LDH) release. Morphological changes of apoptotic cell nuclei were observed by Hoechst staining. Cell growth and apoptosis of SH-SY5Y cells were determined by Western blotting and enzyme activity analysis of caspase-3, and AChE enzymatic activity was determined by the colorimetric assay. Results: In terms of cell viability and LDH release, exposure to FGE showed neuroprotective activities against 6-OHDA stimulated stress in SH-SY5Y cells. Furthermore, FGE reduced the 6-OHDA-induced apoptosis, as determined by Hoechst staining. The occurrence of apoptosis in 6-OHDA treated cells was confirmed by determining the caspase-3 activity. Exposure to 6-OHDA resulted in increased caspase-3 activity of SH-SY5Y cells, as compared to the unexposed group. However, pre-treatment with FGE inhibited the activity of caspase-3. The neuroprotective effects of FGE were also found to be caspase-dependent, based on reduction of caspase-3 activity. Exposure to FGE also inhibited the activity of AChE induced by 6-OHDA, in a dose-dependent manner. Conclusion: Taken together, our results show that FGE exhibits a neuroprotective effect in 6-OHDA treated SH-SY5Y cells, thereby making it a potential novel agent for the prevention or treatment of neurodegenerative disease.

Chromaticity and Brown Pigment Patterns of Soy Sauce and UHYUKJANG, Korean Traditional Fermented Soy Sauce (간장과 어육장의 색도 및 갈색색소 패턴)

  • Kim, Ji-Sang;Moon, Gap-Soon;Lee, Young-Soon
    • Korean journal of food and cookery science
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    • 제22권5호통권95호
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    • pp.642-649
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    • 2006
  • The browning of soy sauce is caused by the reaction of amino-carbonyl between amino-compounds and reducing sugar. Only a few studies have investigated the formation of melanoidins in UHYUKJANG. The objectives of this study were to analyze the brown pigment of UHYUKJANG and to investigate the characteristics of UHYUKJANG in comparison with soy sauce and model melanoidins. The samples were ripened for 0, 60, 120, 180, 240, 300 and 360 days at 4$^{\circ}C$ and 20$^{\circ}C$. The pH, absorbance at 420 nm absorbance ratio of 400 to 500 nm and UV-VIS spectra as an index of color intensity were measured. Additionally, L, a and b values of the samples and the amount of 3-Deoxyglucosone(3DG) in the samples were measured. The pH of both soy sauce (from 6.26 to 5.52) and UHYUKJANG (from 6.13 to 5.11) rapidly decreased during the first 60 days of aging and was also affected by storage temperature. The absorbance of samples at 420 nm increased during the aging process, reaching its maximum after 180 days, regardless of sample and temperature. On the other hand, the intensity of brown color in the samples increased with increasing aging period according to the results of absorbance ratio (soy sauce: 1.37 to 5.29, UHYUKJANG: 1.37 to 5.02). The L value of soy sauce increased during the aging process and was maximized after 240 days at 4$^{\circ}C$ and 180 days at 20$^{\circ}C$, but decreased thereafter. There was no significant difference in L value of UHYUKJANG, regardless of aging period and temperature. On the other hand, the b value did not reveal any significant change during aging, but the a value increased until 120 days of aging in the other samples except for UHYUKJANG at 20$^{\circ}C$. The average amount of 3DG separated from soy sauce was 5.65 mg%, and from UHYUKJANG was 3.74 mg%. These results indicated that the browning of UHYUKJANG was also caused by melanoidins produced by the reaction of amino-carbonyl during the fermentation process.

Hepatoprotective Effects of Fermented Smilax china Leaf Extract on Carbon Tetrachloride-induced Liver Injury in Mice (발효 청미래덩굴잎 추출물이 사염화탄소에 의한 마우스의 간 손상 보호 효과)

  • Kim, Mee-Jung
    • Journal of the East Asian Society of Dietary Life
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    • 제24권2호
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    • pp.166-175
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    • 2014
  • This study was conducted to investigate the hepatoprotective effects of fermented Smilax china leaf ethylacetate extracts by Aspergillus oryzae on carbon tetrachloride-induced liver injury in mice. Experimental mice were divided into four groups (five mice/group) (NC; normal control group, CB; basic diet supplemented before $CCl_4$ treatment group, NS ; basic diet mixed with 0.5% Smilax china leaf ethyl acetate extract supplemented before $CCl_4$ treatment group, FS; basic diet mixed with 0.5% fermented Smilax china leaf ethyl acetate extract supplemented before $CCl_4$ treatment group) fed for 4 weeks each. In the $CCl_4$-treated groups (CB, NS and FS) compared with the NC group, liver weights, activities of alanine aminotransferase, aspartate aminotransferase, xanthine oxidase and aldehyde oxidase, contents of triglycerides, total cholesterol and LDL-cholesterol in serum, and hepatic lipid peroxide levels increased, whereas body weight gain and contents of glutathione and HDL-cholesterol decreased. Furthermore, in the FS groups compared with the NS and CB groups, increased or decreased indicators by $CCl_4$ treatment significantly decreased or increased, respectively. This study suggests that fermented Smilax china L. leaf extracts may regulate xanthine oxidase and aldehyde oxidase inhibitory activities and hepatoprotective effects due to flavonoid aglycone derived from its glycoside in leaves of Smilax china by fermentation of A. oryzae.

Xanthine and Aldehyde Oxidase Inhibitory Activities, and Antihyperuricemic Effects of Fermented Smilax china L. Leaf Extracts and Fractions (발효 청미래덩굴잎 용매 추출물 및 분획물의 xanthine 및 aldehyde oxidase 저해활성과 항고요산혈증 효과)

  • Lee, Sang-Il;Lee, Ye-Kyung;Kim, Soon-Dong;Cheng, Jinhua;Yang, Seung Hwan;Suh, Joo-Won
    • Journal of Applied Biological Chemistry
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    • 제57권1호
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    • pp.53-59
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    • 2014
  • To evaluate the inhibitory effect of xanthine oxidase (XO) and aldehyde oxidase (AO), and antihyperuricemic effect by Aspergillus oryzae fermented Smilax china L. leaf extracts and fractions, we observed extracted yield by each solvent, the content of total polyphenol and total flavonoid (TF), the activities of XO and AO, and serum uric acid level. Extracted yield (g/kg) by 80% ethanol (EtOH) was 13.56, those of n-hexane, dichloromethane (DICM), ethylacetate (EtOAc) and n-butanol fraction (BuOH) were 1.35-3.33. Furthermore, total polyphenol content (mg/g-extract) of EtOAc fraction, BuOH fraction, DICM fraction and EtOH fraction is 478.07-501.26, 259.49-289.02, 165.03-232.27, 134.02-196.54, respectively. Those of fermented EtOAc and DICM fraction was 4.85 and 40.74% higher than that of non-fermented fraction, respectively, while the other fermented fractions were lower than those of non-fermented fractions. And total flavonoid content (mg/g-extract) of EtOAc fraction was higher than those of other fractions. Additionally, TF of fermented EtOAc and BuOH fraction is 10.56 and 60.17% higher, than that of fermented fraction, respectively, although those of the other fermented fractions was lower than that of non-fermented fractions. On the other hand, XO inhibitory activities of all fermented fractions was significantly higher than that of all non-fermented fraction, while those of fermented EtOAc (75.02%) and BuOH fraction (65.59%) was markedly higher than that of non-fermented fraction (39.42 and 5.34%), respectively. In addition, AO inhibitory activities of DICM and EtOAc fraction was 81.82 and 77.93% higher, respectively, than those of the other fractions, and those of fermented fractions as with XO were significantly higher than that of non-fermented fractions. Meanwhile, serum uric acid level (SU) of hyperuricemic control mice (HC, 6.98 mg/dL) was 1.83 folds higher than that of normal control (NC, 3.82 mg/dL). Furthermore, SU in the group treated with EtOAc fraction decreased in a dose dependent manner compared with the allopurinol control group, although those of fermented fractions were significantly lower than those of non-fermented fractions. This study suggests that fermented Smilax china L. leaf extracts may regulate the XO and AO inhibitory activities and antihyperuricemic effect due to aglycone components from glycoside form flavonoids by fermentation of A. oryzae.

Anti-Proliferative Activities of Solid-State Fermented Medicinal Herbs Using Phellinus baumii against Human Colorectal HCT116 Cell (장수상황버섯 균사체를 이용한 고체 발효한약재의 대장암 세포성장 억제 활성)

  • Sohn, Ho-Yong;Shin, Yong-Kyu;Kim, Jong-Sik
    • Journal of Life Science
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    • 제20권8호
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    • pp.1268-1275
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    • 2010
  • This study was carried out to investigate the anti-proliferative activity of solid-state fermented medicinal herbs which include Phellinus baumii. Methanol extracts were prepared from 36 different medicinal herbs and their fermented counterparts. These extracts were used to treat human colorectal HCT116 cell, human embryonic kidney cell HEK-293, pre-adipocyte cell 3T3-L1, and pre-osteoblast cell MC3T3-E1 for 24 hr. At a concentration of 100 ${\mu}g/ml$, the extracts of Amomum villosum, Cnidium officinale Makino, Dendrobium moniliforme, Dictamnus dasycarpus, Diospyros kaki Thunb, Eucommia ulmoides Oliv, Ginkgo biloba L, Magnolia denudata Desrousseaux, Orostachys japonicus, Panax notoginseng, Pharbitis nil Choisy, Polygala tenuifolia and Trichosanthes kirilowii (seed) led to a < 50% decrease in cell proliferation, and mycelium of P. baumii showed a 46.3% decrease in cell proliferation. Meanwhile, the extracts of the 25 fermented herbs showed similar anti-proliferative activities compared to those of individual non-fermented herbs. However, the extracts of the fermented Drynaria fortunei Kunze (1), Lycium chinense Mill (2), Fritillaria thunbergii Miquel (3) and Prunus persica showed increased anti-proliferative activity. The $IC_{50}s$ of (1), (2) and (3) were especially decreased to 28, 85 and 80 ${\mu}g/ml$ from 394, 917 and 149 ${\mu}g/ml$, respectively. Furthermore, the cytotoxicity of the extracts of fermented (1), (2) and (3) against HEK-293, 3T3-L1, and MC3T3-E1was negligible up to 200 ${\mu}g/ml$. These results suggest that solid-state fermentation using the mycellium of P. baumiiproduce potential anti-cancer agents or strengthen the bioactivity of medicinal herbs.

Strain Improvement through Protoplast Formation and Mutation of Inonotus obliquus Mycelia for Enhanced Production of Innerpolysaccharides (IPS) in Suspended Mycelial Cultures (Inonotus obliquus 의 균사체 액상배양에서 원형질체 형성과 돌연변이를 통한 단백다당체 고생산성 균주 개발)

  • Hong, Hyeong-Pyo;Jeong, Yong-Seob;Chun, Gie-Taek
    • KSBB Journal
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    • 제25권2호
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    • pp.155-166
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    • 2010
  • Studies on the production of cell-wall bound innerpolysaccharides (IPS) (soluble ${\beta}$-D-glucan) have been performed by use of suspended myelial cultures of Inonotus obliquus. This product has promising potentials as an effective antidiabetic as well as an immunostimulating agents. As a first step to enhanced production of IPS, Intensive strain improvement programs were carried out by obtaining a large amounts of protoplasts for the isolation of single cell colonies. Rapid and large screening of high-yielding producers was possible because about fivefold higher amount of protoplasts ($2.3{\times}10^6$ protoplasts/mL) could be recovered with relatively high regeneration rates of $10^{-2}{\sim}10^{-3}$ by applying a modified filtration method, as compared to the previously used trapping method. A basic protocol necessary for UV-mutation of the protoplasts was also developed, resulting in several overproducing variants with good fermentation properties. Since the amount of IPS extracted from the mycelial cell walls of I. obliquus turned out to be almost constant per g DCW, increase in cell mass was considered the most important factor for the enhancement in IPS production. Therefore, attempts were made to screen mutant cells showing rapid mycelial growth rate in the final suspended cultures. Notably, the mutant strains showing an active cellgrowth in the preceding solid growth cultures were observed to produce higher amount of IPS in the suspended fermentations as well. A striking mutant, OBLQ756-15-5 strain, obtained from the survivors of a harsh UV-treated condition (97% death rate) was found to stably produce as high cell mass as 22 g DCW/L in the final fermentations. Currently, this strain is being tested for development of a scaled-up fermentation process for mass production of IPS.