• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.7-14
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• 2003

This study mainly focused on to investigate the effects of Schizandra chinensis on the growth of a bacterium, CS6 which was isolated from kimchi. CS6 was final]y identified to lactobacillus plantarum that caused acidification of kimchi. The ethanolic extract of Schizandra chinensis(EES) inhibited the growth of L. plantarum. Minimum inhibition concentration of crude EES on L. plantarum was 62.5mg/$m\ell$. In broth culture, 5$\mu\textrm{g}$/$m\ell$ of EES completely inhibited the growth of L. plantarum during fermentation. The addition of 0.4% of EES has no apparent effect on quality including the taste and color on kimchi. It was expected that EES-containing kimchi could extend the period of preservation. Analysis of organic acids in water fractions of EES was carried out by HPLC. It is apparent that antimicrobial active fractions contained the highest concentration of succinic acid, a little tartaric acid and malic acid. Among these organic acids, succinic acid showed the strong inhibitory effect against L. plantarum CS6 in vitro. Succinic acid-containing kimchi with a concentration of 0.4 and 0.5% had the inhibitory effect on growth of L. plantarum. Inhibitory effect of EES on amylase, cellulase and pectinase was also tested. In conclusion, the present experiment demonstrated that EES inhibited the growth of L. plantarum, and various enzyme activity. EES-containing kimchi was sustained the hardness, and initial acidity during fermentation. EES was considered as the possible additive of kimchi process and EES added in kimchi increase the quality, and storage period of kimchi.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.4
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• pp.511-518
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• 2015

Calliandra calothyrsus preserved in silage is an alternative method for improving the crude protein content of feeds for sustainable ruminant production. The aim of this research was to evaluate the quality of silage which contained different levels of C. calothyrsus by examining the fermentation characteristics and microbial diversity. Silage was made in a completely randomized design consisting of five treatments with three replications i.e.: R0, Pennisetum purpureum 100%; R1, P. purpureum 75%+C. calothyrsus 25%;, R2, P. purpureum 50%+C. calothyrsus 50%; R3, P. purpureum 25%+C. calothyrsus 75%; and R4, C. calothyrsus 100%. All silages were prepared using plastic jar silos (600 g) and incubated at room temperature for 30 days. Silages were analyzed for fermentation characteristics and microbial diversity. Increased levels of C. calothyrsus in silage had a significant effect (p<0.01) on the fermentation characteristics. The microbial diversity index decreased and activity was inhibited with increasing levels of C. calothyrsus. The microbial community indicated that there was a population of Lactobacillus plantarum, L. casei, L. brevis, Lactococcus lactis, Chryseobacterium sp., and uncultured bacteria. The result confirmed that silage with a combination of grass and C. calothyrsus had good fermentation characteristics and microbial communities were dominated by L. plantarum.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.282-287
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• 2016

BACKGROUND/OBJECTIVES: Jerusalem artichoke has inhibitory activity against ${\alpha}$-glucosidase and decreases fasting serum glucose levels, which may be related to its fructan content. The biological activity of fructan can be influenced by the degree of polymerization. Thus, in this study, the inhibitory effects of original and fermented purple Jerusalem artichoke (PJA) on ${\alpha}$-glucosidase were compared in vitro. Additionally, the anti-diabetes effect of Lactobacillus plantarum-fermented PJA (LJA) was studied in a non-insulin-dependent diabetes mellitus animal model (C57BIKsJ db/db). MATERIALS/METHODS: The water extract of PJA was fermented by L. plantarum, and two strains of Bacillus subtilis to compare their anti-${\alpha}$-glucosidase activities in vitro by ${\alpha}$-glucosidase assays. The anti-diabetes effect of LJA was studied in a non-insulin-dependent diabetes mellitus animal model (C57BIKsJ db/db) for seven weeks. During the experiment, food intake, body weight, and fasting blood glucose were measured every week. At the end of the treatment period, several diabetic parameters and the intestinal ${\alpha}$-glucosidase activity were measured. RESULTS: The LJA showed the highest ${\alpha}$-glucosidase inhibitory activity in vitro. In the in vivo study, it resulted in a significantly lower blood glucose concentration than the control. Serum insulin and HDL cholesterol levels were significantly higher and the concentrations of triglycerides, non-esterified fatty acids, and total cholesterol were significant lower in mice treated with LJA after seven weeks. In addition, the intestinal ${\alpha}$-glucosidase activity was partially inhibited. CONCLUSIONS: These results suggested that LJA regulates blood glucose and has potential use as a dietary supplement.

• Journal of Microbiology and Biotechnology
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• v.34 no.2
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• pp.314-329
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• 2024

Fifteen cyclic dipeptides (CDPs) containing proline, one cyclo(Phe-Ala) without proline, and a non-peptidyl ᴅⳑ-3-phenyllactic acid were previously identified in the culture filtrates of Lactobacillus plantarum LBP-K10, an isolate from kimchi. In this study, we used Japanese quail (Coturnix japonica) eggs to examine the effects of probiotic supplementation on the antimicrobial CDPs extracted from quail eggs (QE). Eggshell-free QE were obtained from two distinct groups of quails. The first group (K10N) comprised eggs from unsupplemented quails. The second group (K10S) comprised eggs from quails supplemented with Lb. plantarum LBP-K10. The QE samples were extracted using methylene chloride through a liquid-liquid extraction process. The resulting extract was fractionated into 16 parts using semi-preparative high-performance liquid chromatography. Two fractions, Q6 and Q9, were isolated from K10S and identified as cis-cyclo(ⳑ-Ser-ⳑ-Pro) and cis-cyclo(ⳑ-Leu-ⳑ-Pro). The Q9 fraction, containing cis-cyclo(ⳑ-Leu-ⳑ-Pro), has shown significant inhibitory properties against the proliferation of highly pathogenic multidrug-resistant bacteria, as well as human-specific and phytopathogenic fungi. Some of the ten combinations between the remaining fourteen unidentified fractions and two fractions, Q6 and Q9, containing cis-cyclo(ⳑ-Ser-ⳑ-Pro) and cis-cyclo(ⳑ-Leu-ⳑ-Pro) respectively, demonstrated a significant increase in activity against multidrug-resistant bacteria only when combined with Q9. The activity was 7.17 times higher compared to a single cis-cyclo(ⳑ-Leu-ⳑ-Pro). This study presents new findings on the efficacy of proline-containing CDPs in avian eggs. These CDPs provide antimicrobial properties when specific probiotics are supplemented.

• Microbiology and Biotechnology Letters
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• v.49 no.2
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• pp.201-209
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• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• Food Science and Preservation
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• v.31 no.1
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• pp.138-148
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• 2024

The production of poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA) was optimized by serial fermentation of Dendropanax morbiferus extract (DME) using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The 1st alkaline fermentation was performed on 60% DME including 2% glucose and 10% monosodium ʟ-glutamate (MSG) as a precursor. The 1^st fermented DME had 57 mg% tyrosine. Consequently, the 2^nd lactic acid fermentation for 5 days increased the tyrosine content of 106 mg%. The mucilage containing γ-PGA showed a high content of 3.50% on the first day of alkaline fermentation and then increased to 4.10% after 2 days. The precursor (MSG) remaining in the 1^st fermented DME was efficiently converted to GABA by the 2^nd lactic acid fermentation in the presence of 5% skim milk, 1.5% glucose and 0.5% yeast extract, resulting in the production of 18.29 mg/mL GABA. The viable cells of lactic acid bacteria increased and indicated 9.49 log CFU/mL on the fermentation for 5 days, and the acidity of co-fermented DME indicated the highest value of 1.55%. Conclusively, the serial fermented DME has multi-functional ingredients containing γ-PGA, GABA, peptides and probiotics.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.492-502
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• 2023

This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺), hydroxyl (·OH), and superoxide (O₂^-) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher ·OH and O₂^- radical scavenging activities, compared with DPPH and ABTS⁺ radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.

• Journal of Microbiology and Biotechnology
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• v.28 no.10
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• pp.1626-1634
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• 2018

Ginseng (the root of Panax ginseng Meyer) fermented by Lactobacillus plantarum has been found to attenuate allergic responses in in vitro and in vivo experimental models. Ginseng has been reported to also possess various biological functions including anti-inflammatory activity. The present study was aimed at comparing the anti-allergic effect of ginseng and fermented ginseng extracts on IgE-mediated passive cutaneous anaphylaxis in vitro in a murine cell line and in vivo in mice. Fermented ginseng extract (FPG) showed higher inhibitory effect against in vitro and in vivo allergic responses when compared with ginseng extract (PG). The secretion of ${\beta}$-hexosaminidase and interleukin (IL)-4 from the IgE-DNP-stimulated RBH-2H3 mast cells were significantly (p < 0.05) inhibited by FPG treatment, and this effect was concentration-dependent. Further, MKK4 activation and subsequent JNK phosphorylation were attenuated by FPG treatment. The inhibitory effect of FPG on the in vitro allergic response was verified in vivo against IgE-DNP-induced passive cutaneous anaphylaxis in a mouse model. These data indicated that the fermentation of ginseng with L. plantarum enhanced its anti-allergic effects both in vitro and in vivo. We predict that compositional changes in the ginsenosides caused by the fermentation may contribute to the change in the anti-allergic effects of ginseng. The results of our study highlight the potential of the use of FPG as a potential anti-allergic agent.

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.461-471
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• 1995

The heterofermentative Leuconostoc mesenteroides, which is propagated from the initial to the intermediate stage of Kimchi fermentation, produces organic acids and carbon dioxide to impart refreshment, weak acid taste to Kimchi. But owing to lactic acid production by the homofermentative Lactobacillus Plantarum, Kimchi finally reaches its acidified state. So, Leu. mesenteroides was isolated from Kimchi and identified and was improved by mutation for carbon dioxide production at low pH, and for the high total acceptability. We tested with a wild-type strain K-1 and its improved mutant strain M-10 of Leu. mesenteroides. The wild-type strain K-1 could grow in pH 4.2 at 30$\circ$C or 20$\circ$C, and in pH 5.0 at 10$\circ$C. But the mutant strain M-10 could grow in pH 3.3 at 10$\circ$C. In the respect of total acceptability, mutant strain M-10 inoculated Kimchi was ever better than any others. Mutant M-10 inoculated Kimchi prolonged the optimum ripening period of Kimchi up to two times as compared with the control group.

• Journal of Dairy Science and Biotechnology
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• v.36 no.4
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• pp.220-225
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• 2018

The purpose of this study was to investigate the effect of ultrasonic treatment during probiotics production process on the shelf life and the survival rate. Once Lactobacillus plantarum and Bifidobacterium longum were cultured in edible culture medium, ultrasonic treatment was performed at 100 Hz for 1, 2, 5, 7, and 10 minutes. Ultrasonic-treated L. plantarum HY7715 and B. longum HY8001 were centrifuged, mixed with a cryoprotectant, and lyophilized. The prepared lactic acid bacteria powder was individually packaged. After 6 months, viable cell counts were measured separately under cold storage and room temperature. In vitro digestion experiments were performed to determine the survival rate at digestive tract. As a result, it was observed that shelf life and survival rate were increased compared to untreated control group.