• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.245-255
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• 2018

The research was aimed to analyze the functional constituents (GABA and isoflavone), radical (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl) scavenging activities and enzyme (${\alpha}-glucosidase$ and lipase) inhibitory effects of soypowder milk (SPM) and fermented soy-powder milk (FSPM) with varied Lactobacillus brevis. Ten ${\gamma}-aminobutyric$ acid (GABA) producing lactic acid bacteria that showed 96-99% similarity with L. brevis, according to 16S rRNA gene sequence analysis, were isolated from fermented kimchi. The conversion rates of GABA were obtained 66.96-93.51, 63.76-84.58, and 57.05-69.75% in monosodium glutamate, gluten and soy protein, respectively. The levels of pH and glutamic acid of FSPM were found lower than those of SPM, but the acidity and GABA contents were higher. The GABA conversion rate of FSPM with BMK484 strain was attained the highest 69.97%. The contents of isoflavone glycoside ($1290.93{\mu}g/g$) was higher in SPM, but the content of isoflavone aglycone ($287.27-501.9{\mu}g/g$) was higher in FSPM. The levels of isoflavone aglycone such as daidzein, glycitein and genistein, were found as the highest 240.2, 61.24 and $200.45{\mu}g/g$, respectively, when FSPM was made with BMK484 strain. The DPPH, ABTS and hydroxyl radical scavenging and ${\alpha}-glucosidase$ and pancreatic lipase inhibitory activities of FSPM made with BMK484 strain were the relatively higher 60.31, 88.10, 61.25, 52.71, and 39.37%, respectively. Therefore, the L. brevis can be used as a material capable of simultaneously enhanced GABA and isoflavone aglycone in FSPM.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.948-953
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• 2006

The D-form of lactic acid is frequently detected in fermented foods, and an excessive dietary intake of D-lactic acid may induce metabolic stress in both infants and patients. This work was carried out to determine the prevailing microorganisms relevant to the accumulation of D-lactic acid in kimchi. Leuconostoc (Leuc.) mesenteroides and Leuc. citreum primarily synthesized D-lactate with a small quantity of L-form. Leuc. gelidum and Leuc. inhae evidenced patterns similar to this. Lactobacillus (Lb.) plantarum and Lb. brevis were shown to convert glucose into a balanced mixture of D-/L-lactic acid, whereas Lb. casei principally synthesized L-lactic acid and a very small quantity of D-lactic acid. When kimchi was incubated at 8 or $22^{\circ}C$, D-lactic acid was over-produced than L-form. Leuconostoc was determined as the primary producer between the initial to mid-phase of fermentation and Lb. plantarum or Lb. brevis seemed to boost D-lactic acid content during later stage of acid accumulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1017-1025
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• 2016

This study was performed in order to investigate changes in platycosides, as well as antimicrobial activities of bronchus diseases-inducing bacteria (Corynebacterium diphtheriae, Klebsiella pneumoniae, Staphylococcus aureus, and Streptococcus pyogenes) of Platycodon grandiflorum root (PGR) fermented by lactic acid bacteria (Leuconostoc mesenteroides N12-4, Leuc. mesenteroides N58-5, Lactobacillus plantarum N76-10, L. plantarum N56-12, Lactobacillus brevis N70-9, and L. brevis E3-8). Growth of L. plantarum on PGR was most active during lactic acid fermentation using different strains. Total platycoside, platycoside E, platycodin A, polygalacin $D_2$, polygalacin D, and diapioplatyco-side E contents of PGR fermented for 96 h at $37^{\circ}C$ by Leuc. mesenteroides and L. plantarum increased, whereas contents of platycodin D and platycodin $D_3$ were reduced. The antimicrobial activity on PGR fermented by L. plantarum N56-12 exhibited strong microbial proliferation for all four kinds of bronchus disease-inducing bacteria and was higher than that of non-fermented PGR extract. MIC of fermented PGR extract by L. plantarum N56-12 on C. diphtheriae, K. pneumoniae, S. aureus, and S. pyogenes were 45, 10, 50, and 25 mg/mL, respectively. Thus, this result shows that the antimicrobial activities of bronchus disease-inducing bacteria and platycoside content of PGR by L. plantarum N56-12 were higher than that of non-fermented PGR extract.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.702-707
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• 2013

Sleep is an essential biological process of which the underlying regulatory mechanisms involve numerous anatomical structures and biochemical substances that can be compromised by stress and the immune system. Gamma aminobutyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system (CNS). It is well established that activation of $GABA_A$ receptors promotes sleep. L. brevis BJ20 fermentation of sea tangle and oysters resulted in stress reduction and sleep inducing effects. This is the first study to report that GABA has the ability to induce sleep related hormones in mice; therefore, it has potential use as a natural sleep aid. These results suggested that sea tangle and oysters fermented by L. brevis BJ20 can be used as potential agents for stress reduction and sleep promotion.

• Journal of Life Science
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• v.28 no.5
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• pp.577-586
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• 2018

We recently reported the potential probiotic properties of Lactobacillus brevis SBB07 isolated from blueberries. The present study investigates the effect of culture conditions such as temperature, initial pH, culture time, and medium constituent for industrial application. The ingredients of the medium to improve cell growth were selected by Plackett-Burman design (PBD) and central composite design (CCD) within a desirable range. The PBD was applied with 19 factors: seven carbon sources, six nitrogen sources, and six microelements. Protease peptone, corn steep powder (CSP), and yeast extract were found to be significant factors for the growth of SBB07. The CCD was then applied with three variables found from the PBD at five levels, and the optimum values were decided for the three variables: protease peptone, CSP, and yeast extract. In the case of the growth of SBB07, the proposed optimal media contained 2.0% protease peptone, 2.5% CSP, and 2.0% yeast extract, and the maximum dried-cell weight was predicted to be 2.93963 g/l. By the model verification, it was confirmed that the predicted and actual results are similar. Finally, the study investigated the effects of incubation temperature and initial pH at the optimized medium. It was confirmed that the dried-cell weight increased from $2.2933{\pm}0.0601g/l$ to $3.85{\pm}0.0265g/l$ when compared to the basal medium at $37^{\circ}C$ and initial pH 8.0. Establishing the optimal culture condition for SBB07 provides good potential for applications in probiotics and can serve as the foundation for the industrialization of materials.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.44-50
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• 2015

The purpose of this study was to characterize the lactic acid bacteria found in makgeolli in terms of bacterial identity and gastric compatibility. Lactic acid bacteria were isolated from commercial raw makgeolli and separated into six strains that are resistant to gastric acidity and bile acid. These strains were identified by analysis of their 16S rDNA, as Lactobacillus plantarum BSM-2 and EHJ-1, Lactobacillus casei GSM-3 and EHJ-2, Lactobacillus brevis BSM-3 and Pediococcus pentosaceus TJH-1. All strains exhibited adhesion to intestines, showing that they were probiotic. We also found that L. plantarum BSM-2 had excellent resistance to bile acid as well as antioxidant activity. Taken together with its antibacterial properties and ability to lower cholesterol, our data suggest that L. plantarum BSM-2 was the most beneficial probiotic among the six strains.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.503-508
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• 2005

Screening for antilisterial activity was performed in about three thousand isolates of lactic acid bacteria (LAB) from Chinese cabbage kimchi, and finally based on the relatively stronger antilisterial activities eight bacterial strains were selected. The bacteria were further characterized in terms of their tolerance to artificial gastric juice, pH 2.5, bile salts (0.3% oxgall), and to the different NaCl concentrations. Of the isolates, YK005 was especially investigated for its physiological characteristics due to its inhibitory activity against gram-positive Listeria monocytogenes as well as gram-negative Escherichia coli O157:H7, as they have been constantly reported to be resistant against bacteriocins produced by a number of LAB strains. YK005 was found to be rod-shaped, $3.8\;{\mu}m$ long ${\times}\;0.5\;{\mu}m$ wide, non-sporeforming, non-motile, catalase-negative, and produced gas from glucose (heterolactic). Based on the biochemical data obtained by API 50 CHL medium, the isolate was tentatively identified as Lactobacillus brevis. To validate the result obtained by the biochemical identification, rRNA-based PCR experiments using a pair of species-specific primers for L. brevis were conducted and a single band of 1400 bp was observed, which strongly indicated that YK005 belongs to L. brevis. The LAB isolates are potentially exploited as human probiotic organisms and are employed to control some food-borne pathogens like L. monocytogenes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.2
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• pp.111-117
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• 2011

We previously reported that fermentation by Lactobacillus brevis LB-20 isolated from Kimchi resulted in improvement of the sensory quality of Hizikia fusiforme water extract. This study was conducted to evaluate the possible application of lactic acid bacteria fermentation to improve the functional qualities of H. fusiforme extract. L. brevis LB-20 was inoculated and cultivated in H. fusiforme extract. The antioxidant and anti-inflammatory activities of extract were then assayed both before and following fermentation for two days. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical. Lactic acid bacterial fermentation of H. fusiforme extract resulted in enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the hydroxyl radical scavenging assay that incorporated 0.5 mg/mL of raw and fermented H. fusiforme extract. Fermented extract exhibited greater (21.95%) inhibition of nitric oxide synthesis than did raw extract (14.66%) at a concentration of 1 mg/mL. The fermented extract exerted its potent anti-inflammatory activity via attenuation of expression of inflammation-related cytokine proteins (TNF-${\alpha}$ and iNOS).

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.733-741
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• 2005

Waxy barley flour was fermented by two kinds of starter cultures; L. plantarum and L. brevis, alone or in combination and the effect was evaluated on waxy barley and wheat composite bread quality. In all three barley sourdoughs, fermentation decreased the pH, total sugar and reducing sugar, and increased lactic acid bacteria cell numbers. However yeasts (S. cerevisiae) were reduced. There was significant difference in physicochemical characteristics between the reference(composite barley dough containing improvement agent) and the barley sourdoughs (p <0.05). Barley sourdough fermented by L. plantarum showed more desirable farinogram properties of peak time, stability and elasticity than that of the reference. The rheofermentometer data for L. brevis produced the most $CO_2$ release curve, whereas L. plantarum held maximum $CO_2$ retention differed significantly from that of the breads made with barley sourdoughs fermented with the respectives starter cultures (p < 0.05). Barley sourdough bread fermented with L. plantarum resulted in better bread quality than the reference bread. The positive effect of fermentation with L. plantarum on bread quality was evident when comparing the well developed protein-starch matrix structure of the bread baked with barley sourdough with the reference bread.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.328-333
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• 2014

Folate is a water-soluble vitamin B that is required for the synthesis of amino acids and nucleic acids. It plays an important role in cell division and cell growth in several living organisms. The purpose of this study was to screen strong folate-synthesizing bacteria and to optimize their culture conditions for folate production. Folate production was quantified by microbiological assays by using folate-dependent strain Lactobacillus rhamnosus KCTC 3237. Folate derivatives were identified by LC-MS/MS. Of the 65 strains of bifidobacteria and lactobacilli tested, L. plantarum Fol 708 demonstrated the greatest ability to produce folate. Its optimal pH for folate production was 5.5 in a pH-controlled, lab-scale fermenter. Coculturing L. plantarum Fol 708 with L. brevis GABA 100 in a milk medium enhanced the level of folate produced in comparison to culturing L. plantarum Fol 708 alone.