• Journal of Life Science
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• v.18 no.1
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• pp.103-108
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• 2008

An agar-degrading marine bacterium, strain AS-1 was isolated from the seawater. The strain AS-1 was identified as Sphingomonas paucimobilis (90% probability) by VITEK. The optimum medium for agarase activity of the isolated strain was determined to be marine medium, marine broth 2216 containing 0.1% agar as carbon source. An extracellular agarase was purified 104-fold from the culture supernatant by ammonium sulfate precipitation, ion exchange chromatography and gel filtration methods. The molecular weight of the purified enzyme was estimated to be 80 kDa by SDS-PAGE. The optimum pH and temperature for activity were 7.0 and $40^{\circ}C$, respectively. Antioxidative activity of the strain AS- was 72% in the supernatant cultured for 12 h. The culture supernatant of the strain AS-1 showed antibacterial activity against bacteria causing putrefaction and food poisoning such as Escherichia coli, Staphylococcus aureus and Proteus vulgaris. However, the cell growth of the lactic aicd forming strain, Lactobacillus plantarium was promoted by the treatment of 10% culture supernatant of an agar-degrading strain.

• Korean Journal of Medicinal Crop Science
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• v.18 no.6
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• pp.421-428
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• 2010

The bark of Berberis koreana Palibin was fermented by Bifidobacterium longum B6 and Lactobacillus paracasei at $37^{\circ}C$ for 72 hour, then extracted by water solvent at $100^{\circ}C$ for 180 min. Total pholyphenol and flavonoid contents were improved by fermentation process, compared to conventional water extraction. The barks of B. koreana Palibin extracts by B. longum B6 (FE-B.L.) and by L. paracasei (FE-L.P.) showed 17% and 16% cytotoxicity on human normal cell lines(HEK293) at 1.0 mg/$m{\ell}$ of the highest concentration, respectively, which was about 3~5% lower than 20% from normal extracts (NE). DPPH radical scavenging activity of the FE-B.L. and FE-L.P. were about 73% and 75.9% higher than 56.8% of NE. The highest inhibitory potency on xathine oxidase and superoxide dismutase (SOD)-like activities were also measured as 31.9% and 61.9% by adding FE-L.P. of 1.0 mg/$m{\ell}$. On tyrosinase inhibition test, the FE-L.P. showed highest activity as 75.9% at 1.0 mg/$m{\ell}$. Generally, FE-L.P. showed higher antioxidant activities as well as higher tyrosinase inhibition activity, possibly due to high contents of total pholyphenol and flavonoid. In general, fermentation of barks of B. koreana Palibin has relatively better biological activities than normal extracts. Specifically, the extracts fermented by L. paracasei showed higher activities than that from B. longum B6.

• Microbiology and Biotechnology Letters
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• v.31 no.4
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• pp.355-361
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• 2003

Immunostimulating effects of lactic acid bacteria as biological response modifier is a subject of growing interest, but the knowledge of these focused on some bacteria as Lactobacillus and Bifidobacterium. In this study, we investigated the effects of Pediococcus pentosaceus EROM101 on the immunostimulating and anti-cancer activity in murine model. P. pentosaceus was mainly found in Kimchi and fermented sea food and is facultatively anaerobic, catalase-netative, gram-positive cocci arranged in pairs, tetrads and clusters. The immunostimulating effects of P. pentosaceus EROM101 were evaluated using IgA production assay of Peyer's patch and proliferation assay of exudated immune cells of Balb/C mice fed P. pentosaceus EROM101 for 3 weeks. The macrophage and splenocyte proliferation were enhanced by orally administrated of P. pentosaceus EROM101. Also, IgA production in Peyer's patch increased by P. pentosaceus EROM101. Anti-cancer activity of P. pentosaceus EROM101 was appeared in Sarcoma 180 tumor-bearing ICR mice. However, this bacterium lysate itself appeared to have noncytotoxic substance against Sarcoma 180 cell in vitro. These results suggested that P. pentosaceus EROM101 reinforce immune system and therefore was revealed to be anti-cancer activity in mice.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.43-49
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• 2014

Panax ginseng C.A. Meyer has been used as a traditional medicinal ingredient and the ginseng flower-buds also proved to have good medicinal properties. In this study, in order to enhance immune activities of ginseng flower-bud, the ginseng flower-bud extract was being fermented by Bacillus subtilis KCTC 1022 (BS), Lactobacillus plantarum KCTC3 and Saccharomyces cerevisiae strain CHY1011 (SC). Mice were orally administered daily for two weeks at two different concentrations (100 and 200 mg/kg B.W.). Treatment samples were water extracts of ginseng flower-buds (FD), water extracts of fermented ginseng flower-buds (FM) and controls for saline solution. Cytokine production (IL-6, TNF-${\alpha}$) either stimulated with LPS or not stimulated with LPS was detected by the ELISA assay when using the cytokine kit. Cytokine was statistically increased at supplemented groups with LPS in both the 100 and the 200 mg/kg B.W. and treatment with FM significantly decreased the LPS-induced TNF-${\alpha}$ and IL-6 production more than the treatment with FD. The results of this study may suggest that supplementation with FM increases the immune function by regulating cytokine production capacity for activated macrophages.

• Food Engineering Progress
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• v.14 no.1
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• pp.14-20
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• 2010

The objective of the current study was to determine the cryoprotective effects of trehaolse on lactic acid bacteria in the frozen yoghurt during long-term frozen storage conditions. The frozen yoghurts were prepared using starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus, as well as trehalose and sorbitol as a cryoprotectant. The viable cell numbers of lactic acid bacteria in frozen yoghurt did not significantly decreased during six weeks frozen storage conditions. The MRS broth, which contains either trehalose or sorbitol, cultured with L. bulgaricus and/or S. thermophilus, and then the cultured medium was kept in the frozen condition for six weeks. The results indicated that lactic acid bacteria viability significantly increased with trehalose addition (2 and 5%) in the media compared to those of control and sorbitol supplement groups. The lactic acid bacteria viability in the yoghurts was examined on the effects of repeated freeze and thaw events. The freeze-thaw resistance of lactic acid bacteria significantly increased with trehalose supplement in the yoghurt. The major volatile aroma compounds (acetaldehyde, acetone, ethanol, diacetyl, and acetoin) in yoghurt were separated and indentified by headspace GC-FID analysis. Distinct flavor components and their ratios are known as important quality factors for yoghurt notes. Trehalose addition to the yoghurt was not influenced these factors during lactic acid fermentation. The results in this study demonstrated that trehalose potentially can be applicable as an effective cryoprotectant for lactic acid bacteria in the frozen yoghurt products.

• Food Science and Preservation
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• v.12 no.4
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• pp.395-401
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• 2005

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.

• Food Engineering Progress
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• v.21 no.3
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• pp.242-248
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• 2017

The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at $25^{\circ}C$ for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.408-414
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• 2021

This study aimed to improve the production of bioactive materials with antioxidant activity using a fermented Luffa aegyripia extract and improve the anticancer effect by enhancing UV absorption and inhibiting melanoma cell growth. The total phenolic content (TPC) and antioxidant activity of the fermented extract were 30.23 mg GAE/g DM and 45.12%, respectively, which was 1.4 times higher than that of the hot-water extract (HWE). The fermented extract showed a UV adsorption rate of 53.9%, which was 1.5 times higher than HWE, and it was concluded that UV absorption was increased by TPC, which was increased through the fermentation of L. aegyptiaca extracts using Lactobacillus. In the anticancer effect test, fermented and HWE extracts had carcinogenic effects of 1.0 and 2.0 mg/mL, respectively. This suggests that the increased antioxidant activity due to the increase in TPC caused by fermentation contributed to the anticancer effect. The UV absorption rate of fermented extracts was 2.4 times higher than HWE, giving them potential use as cosmetics and pharmaceutical materials with high polyphenol contents and antioxidant properties and skin cancer prevention.

• The Journal of the Korea Contents Association
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• v.22 no.1
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• pp.646-655
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• 2022

This study was conducted to investigate the quality characteristics of Kimchi during fermentation and storage according to containers with native plant extract. The containers used in the experiment were antimicrobial polypropylene containers(KAPP) developed with the addition of native plant extracts, and it was tested by comparing the microbial changes and sensory characteristics of the existing commercial containers, such as polypropylene containers(KPP), stainless steel containers(KST), and porcelain containers(KPC). Change in total microbial cell were similar for each container. Coliform maintained the lowest level from 15 days after storage to 50 days. Leuconostoc spp. and Lactobacillus spp. showed a rapid increase in all four storage containers until the 15th day of storage and then decreased. The KAPP container maintained its highest level. The sensory evaluation was carried out on Kimchi optimal condition(storage 40 days). The sensory scores of KAPP were generally higher than those of other experimental samples in characteristics of appearance, odor, taste and overall preference. As a result, KAPP container has an excellent antibacterial effect as compared with the three commercially available storage containers, is effective for fermentation of lactic acid.

• Journal of Animal Science and Technology
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• v.64 no.1
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• pp.166-182
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• 2022

Deer antler velvet is widely used in traditional medicine for its anti-aging, antioxidant, and immunity-enhancing effects. However, few studies have reported on the discovery of probiotic strains for deer antler fermentation to increase functional ingredient absorption. This study evaluated the ability of probiotic lactic acid bacteria to enhance the concentrations of bioactive molecules (e.g., sialic acid and gamma-aminobutyric acid [GABA]) in extracts of deer antler velvet. Seventeen strains of Lactobacillus spp. that were isolated from kimchi and infant feces, including L. sakei, L. rhamnosus, L. brevis, and L. plantarum, and those that improved the life span of Caenorhabditis elegans were selected for evaluation. Of the 17 strains, 2 (L. rhamnosus LFR20-004 and L. sakei LFR20-007) were selected based on data showing that these strains increased both the sialic acid and GABA contents of deer antler extract after fermentation for 2 d and significantly improved the life span of C. elegans. Co-fermentation with both strains further increased the concentrations of sialic acid, GABA, and metabolites such as short-chain fatty acids and amino acids. We evaluated the biological effects of the fermented antler velvet (FAV) on the antibacterial immune response in C. elegans by assessing worm survival after pathogen infection. The survival of the C. elegans conditioned with FAV for 24h was significantly higher compared with that of the control worm group fed only normal feed (non-pathogenic E. coli OP50) exposed to E. coli O157:H7, Salmonella typhi, and Listeria monocytogenes. To evaluate the protective effects of FAV on immune response, cyclophosphamide (Cy), an immune-suppressing agent was treated to in vitro and in vivo. We found that FAV significantly restored viability of mice splenocytes and immune promoting-related cytokines (interleukin [IL]-6, IL-10, inducible nitric oxide synthase [iNOS], interferon [IFN]-γ, and tumor necrosis factor [TNF]-α) were activated compared to non-fermented deer antlers. This finding indicated the protective effect of FAV against Cy-induced cell death and immunosuppressed mice. Taken together, our study suggests that immune-promoting antler velvet can be produced through fermentation using L. rhamnosus LFR20-004 and L. sakei LFR20-007.