• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.399-406
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• 2013

Our aim was to determine the effects of a citrus by-product (CBP) and CBP fermented by Lactobacillus plantarum (LP-CBP), provided as dietary supplements, on the growth performance, feed utilization, innate immunity and temperature tolerance of red seabream. A diet without inclusion of CBP or LP-CBP was used as a control and four other experimental diets were formulated to replace wheat flour by 4% and 8% of either CBP or LP-CBP (designated as Con, LP-CBP4%, LP-CBP8%, CBP4% and CBP8%, respectively). Experimental diets were fed to triplicate groups of 25 fish (initial body weight, 55.0 g) for 9 weeks. Growth performance and feed utilization were not significantly different among all the groups. Bone collagen content was significantly increased by supplementation with CBP and LP-CBP. Vitamin C concentration tended to be higher in livers of fish fed the supplements than in the control group. Myeloperoxidase, lysozyme and superoxide dismutase activities were higher in fish fed CBP or LP-CBP than in fish fed the control diet. When fish were exposed to low water temperature, cumulative mortalities of those fed CBP or LP-CBP supplemented diets were lower (29%, 33%, 34% and 33% mortalities for LP-CBP4%, LP-CBP8%, CBP4% and CBP8%, respectively) than in the control group (58%). Therefore, inclusion of either CBP or LP-CBP at up to 8% in red seabream diet brings benefits through enhanced innate immunity and better tolerance of low water temperature.

• Korean Journal of Medicinal Crop Science
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• v.20 no.5
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• pp.331-338
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• 2012

In the present work, mulberry fruit extracts by four extraction processes, namely wet pressing extraction (WPE), hot-water extraction (HWE), enzymatic hydrolysis (EH), and lactic-acid bacteria fermentation (LBF) by Lactobacillus plantarum TO-2100, were analyzed for nutrients and functional compounds. The sugar contents of extracts by WPE, HWE, EH, and LBF were 12.0, 10.9, 14.5, and 14.3 brix, respectively, and the extraction yields by EH and LBF were 1.65 and 1.50 times higher than those by WPE. Among the organic acids, tartaric acid and malic acid contents were the highest in the extracts by WPE. Acetic acid was best extracted by LBF, and citric acid was best extracted by EH. Lactic acid was detected only in LBF. The extracts by EH showed the highest contents of all vitamins with an exception that the extracts by LBF showed the highest contents of the folic acid, vitamin B12, and vitamin C. We also noted that vitamin B group was not detected in the extracts by LBF. The extracts by EH showed the highest contents of all the amino acids, whereas LBF showed the lowest. Polyphenol contents of extracts by EH and LBF were 3.05 and 2.51 times more than those by WPE respectively. Anthocyanin contents were 7.66, 7.14 times higher for EH and LBF compare to WPE. We manufactured mulberry fruit granular teas with different compositions and tested them for their sensory characteristics. We found that 15% mulberry fruit extracts by enzymatic hydrolysis and 85% dextrin composition gave the most satisfactory result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.143-151
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• 2001

A marine bacterium producing carotenoid was isolated from the Yosu coastal area of South Korea, which was recorded as MCK-1. It was identified as Erythrobacter sp. Optimium conditions of marine carotenoid fermentation from Erythrobacter sp. were pH 6.0, a temperature of $25^{\circ}C$, 16 mM mannitol as a carbon source, 0.5% tryptone as a nitrogen source, 0.1 mM $Fe^{+2}$ ion as a mineral source and 1$\mu$M of cyanocobalamine as a growth factor in a jar-fermentor. Erythrobacter sp. was produced 351.27 mg/100mL of the marine carotenoid in these optimum conditions. This marine carotenoid was composed of 4 different conpounds, like as notoxanthin (61.4%), can thaxanthin (24.6%), fucoxanthin (8.2%), and zeaxanthin (5.8%). Physiological properties including antibacterial activity, cytotoxic effect, antioxidative effect and free radical scavenging activity were characterized with crude carotenoid. Carotenoid exhibited no antibacterial activity against E. coli and lactobacillus bulgaricus, but showed cytotoxic effect against cancer cells such as HepG2 (Hepatocellular carcinoma, human, ATCC HB-8065) and HeLa (Cervical carcinoma, human, ATCC CCL-2) cells. The impediment ratios for HepG2 and HeLa cell were 37.14% and 33.78%, respectively. This carotenoid expressed a strong antioxidative effect (77%) against CCL-13 5 $\mu\textrm{g}$/mL and 50 $\mu\textrm{g}$/mL crude carotenoid, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.395-399
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• 2007

The purpose of this study was to investigate the antioxidant and fibrinolytic activities of saltwort fermented juice. Saltwort extract was fermented using lactic acid bacteria at $30^{\circ}C$ for 3 days and the fermented juice was analyzed for its functionality as a potential functional food source. The addition of sugar improved the cell viability during fermentation of saltwort. At the concentration of 50%, lyophilized fermented juice showed DPPH-radical scavenging activities of 23.7% and SOD-likely activity of 34.5%. Fibrinolytic activity of fermented juice was also observed at a concentration of 25%. In conclusion, saltwort fermented juice appears to have not only anti-oxidant effect but also cardiovascular protection.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.305-310
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• 2009

This study was carried out to evaluate the use of fermented skipjack tuna viscera (FSTV) as an alternative for fish meal in juvenile olive flounder (Paralichthys olivaceus) diets. Lactobacillus bulgaricus was used as a starter for fermentation of skipjack tuna viscera. Four isonitrogenous (49% crude protein) and isocaloric (4 kcal/g DM) diets were formulated to contain graded levels (0, 5, 10, and 15%) of FSTV. Each experimental diet was fed three replicate groups (40 fish per tank) of juvenile flounder (average weight, $3.3\pm0.2$ g) for 5 weeks. At the end of feeding experiment, inclusion of FSTV up to 15% in diets did not affect survival rate (%) and weight gain of fish. Feed efficiency, protein efficiency ratio, protein and lipid retentions of fish fed the diet containing 10% FSTV were higher than those of fish fed the control diet (P<0.05). The values of fish fed the diet containing 15% FSTV were not different from those of fish fed other diets. Whole body lipid content of fish fed the diet containing 10% FSTV was higher than that of fish fed the diet containing 15% FSTV and control diet. The present results indicate that fermented skipjack tuna viscera could partially replace fish meal in juvenile flounder feed, and the inclusion of 10% FSTV may be efficient in improving the feed utilization of fish.

• Journal of Ginseng Research
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• v.34 no.2
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• pp.104-112
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• 2010

Fermented red ginseng (FRG) was prepared by inoculating 0.1% Lactobacillus fermentum NUC-C1 and fermenting them at $40^{\circ}C$ for 12 hours. The ginsenoside contents of FRG were increased compared with those of red ginseng (RG). Moreover, the levels of the ginsenosides Rg2, Rg3, and Rh2 in FRG increased significantly. In an oral glucose tolerance test (OGTT), blood glucose levels were lower in animals fed with RG and FRG extracts than in normal controls. In particular, FRG extracts in OGTT were superior to RG extracts. The antidiabetic effects of FRG in streptozotocin (STZ)-induced diabetic rats were investigated. Rats were divided into four groups: normal control, diabetes mellitus (DM), FRG administered at 100 mg/kg, and FRG administered at 200 mg/kg groups. FRG extracts were orally administered to each treatment group for 3 weeks, and blood glucose, insulin, and lipid levels of each group were determined. Orally administered FRG extracts significantly reduced blood glucose levels and increased plasma insulin levels in diabetic rats. Additionally, the activities of disaccharidases, including sucrase, lactase, and maltase, were decreased significantly in the FRG groups. FRG groups also had reduced triglyceride and total cholesterol levels, compared with the DM group. These results suggest that FRG may have antidiabetic effects in STZ-induced diabetic rats.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.511-516
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• 2006

The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.91-100
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• 2015

The present study was conducted to screen candidate probiotic strains for anti-inflammatory activity. Initially, a nitric oxide (NO) assay was used to test selected candidate probiotic strains for anti-inflammatory activity in cultures of the murine macrophage cell line, RAW 264.7. Then, the in vitro probiotic properties of the strains, including bile tolerance, acid resistance, and growth in skim milk media, were investigated. We also performed an in vitro hydrophobicity test and an intestinal adhesion assay using Caenorhabditis elegans as a surrogate in vivo model. From our screening, we obtained 4 probiotic candidate lactic acid bacteria (LAB) strains based on their anti-inflammatory activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cell cultures and the results of the in vitro and in vivo probiotic property assessments. Molecular characterization using 16S rDNA sequencing analysis identified the 4 LAB strains as Lactobacillus plantarum. The selected L. plantarum strains (CAU1054, CAU1055, CAU1064, and CAU1106) were found to possess desirable in vitro and in vivo probiotic properties, and these strains are good candidates for further investigations in animal models and human clinical studies to elucidate the mechanisms underlying their anti-inflammatory activities.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.138-143
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• 2004

Soybean curd residues (SCR) obtained from hot and cold manufacturing processes were fermented by indigenous microorganisms, Lactobacillus rhamnosus LS and Bacillus firmus NA-l for 15 h at 37$^{\circ}C$. The pH, acidity, viable cell counts, and tyrosine content were evaluated in samples with variations in sugar, starter and type of SCR. The raw Doowon SCR (D-SCR, cold-processed) fermented by indigenous microorganism had a 0.9% acidity and 6.7 ${\times}$ 10$^{7}$ CFU/g viable cell counts, compared with the 0.11 % acidity and 6.7 ${\times}$ 10$^{6}$ CFU/g viable cell counts of raw fermented Pulmuwon SCR (P-SCR, hot-processed). After fermentation of raw P-SCR with 1 % glucose and 1 % L. rhamnosus LS starter, the viable cell counts, tyrosine content and acidity were 4.7 ${\times}$ 10$^{8}$ CFU/g, 16.3 mg% and 0.9%, respectively. In addition, the raw P-SCR fermented with Bacillus firmus NA-l as co-starter had a 0.45% acidity, 2.4 ${\times}$ 10$^{8}$ CFU/g lactic acid bacteria, and 3.3 ${\times}$ 10$^{6}$ CFU/g Bacillus sp. In particular, the tyrosine content was increased 5 fold. The drying of fermented SCR was completed by hot-air drying (5$0^{\circ}C$) within 12 h; the dried P-SCR and D-SCR had 1.8 ${\times}$ 10$^{7}$ CFU/g and 5.3 ${\times}$ 10$^{6}$ CFU/g viable cell counts, respectively. The concentrate of methanol extract from fermented D-SCR inhibited the initial cell growth of E. coli, Staphylococcus aureus and Pseudomonas aeruginosa in liquid culture.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.126-132
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• 2015

This study investigated the anti-amnesic effect of fermented Ganoderma lucidum water extracts (GW) on scopolamine- induced memory impairment in rats. GW were fermented by the lactic acid bacterium Bifidobacterium bifidum (FGWB), followed by Lactobacillus sakei LI033 (FGWBL). To induce amnesia, scopolamine (1 mg/kg) was intraperitoneally injected into rats 30 min before the behavioral tests. Step-through latencies of rats treated with primary fermented extracts (300 mg/kg, FGWB) and secondary fermented extracts (300 mg/kg, FGWBL) were significantly longer than those of rats treated with GW (300 mg/kg) in the retention trial of the multiple trial passive avoidance test. In the Morris water maze task, FGWBL significantly shortened escape latencies in training trials. Furthermore, swimming times within the target zone during the probe trial with FGWBL were significantly higher than the GW and FGWB treatments. In addition, acetylcholinesterase activities were lower in the brains of scopolamine-treated rats treated with FGWBL. These results suggest that FGWBL could be useful to enhance learning memory and cognitive function via cholinergic dysfunction.