• Journal of Dairy Science and Biotechnology
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• v.41 no.3
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• pp.113-125
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• 2023

In this study, we explored the synergistic effects of whey protein concentrate (WPC) and soybean protein components after fermentation with lactic acid bacteria isolated from kimchi, and identified several peptides with desirable physiological functions, proteolysis, and immune effects. Antioxidant activity was determined using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, 1,1-diphenyl-2-picrylhydrazyl, ferric-reducing antioxidant power, and hydroxyl radical scavenging assays, followed by cross-validation of the four antioxidant activities. These assays revealed that samples with a 8:2 and 9:1 whey to soy ratio possessed higher antioxidant activity than the control samples. Antibacterial potency testing revealed high antibacterial activity in the 9:1 and 8:2 samples. Cytotoxicity testing of samples using 3-(4, 5-dimethyl thiazol-2-yl)-2, 5-diphenyl tetrazolium bromide revealed that only the 10:0, 1:9, and 0:10 samples had <80% viable cells, indicating no significant cytotoxicity. Nitric oxide (NO) assays revealed that NO expression was reduced in 8:2, 5:5, and 0:10 protein ratio fermentations, indicating low inflammatory reaction stimulatory potential. Cytokine expression was confirmed using an enzyme-linked immunosorbent assay kit. The 8:2 sample had the lowest inflammatory cytokine (interleukin [IL]-1α, IL-6, and tumor necrosis factor-α) levels compared with the lipopolysaccharide-treated group. Amino acid profiling of the 8:2 sample identified 17 amino acids. These results suggest that inoculating and fermenting Lactobacillus plantarum DK203 and Lactobacillus paracasei DK209 with an 8:2 mixture of WPC and soybean protein releases bioactive peptides with excellent anti-inflammatory and antioxidant properties, making them suitable for functional food development.

• KSBB Journal
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• v.30 no.4
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• pp.161-165
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• 2015

Lactic acid and its derivatives are widely used in the food, pharmaceutical, and cosmetic industries. It is also a major raw material for the production of poly-lactic acid (PLA), a biodegradable and environmentally friendly polymer and a possible alternative to synthetic plastics derived from petroleum. For PLA production by new strains of lactic acid bacteria (LAB), we screened LAB isolates from shellfish. A total of 51 LAB were isolated from 7 types of shellfishes. Lactic acid production of individual isolates was examined using high-performance liquid chromatography using a Chiralpak MA column and an ultraviolet detector. Lactobacillus plantarum T-3 was selected as the most stress-resistant strain, with minimal inhibition concentrations of 1.2 M NaCl, 15% ethanol, and 0.0020% hydrogen peroxide. In a 1 L fermentation experiment, $\small{D}$-lactic acid production of 19.91 g/L fermentation broth was achieved after 9 h cultivation, whereas the maximum production of total lactic acid was 41.37 g/L at 24 h.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.361-368
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• 2012

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.583-589
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• 2013

We investigated the delay of kimchi fermentation by the addition of plant extracts. Fifteen plant extracts were screened for inhibitory activity aginst Lactobacillus plantarum by using an agar well diffusion assay, and determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) were determined. The lowest MIC for grapefruit seed extract (GFSE; 0.0313 mg/mL) was determined, followed by Caesalpinia sappan L. extract (CSLE; 0.25 mg/mL), and oregano essential oil (OREO; 1.0 mg/mL). GFSE, CSLE, and OREO were individually added to kimchi, and incubated the samples at 10 for up to 20 days. Results showed that the addition of GFSE (0.3 and 0.5%), CSLE (0.1, 0.3, and 0.5%), or OREO (0.5 and 1.0%) led to a significant increase in the pH of kimchi, and also a significant reduction in the numbers of lactic acid bacteria. Taken together, the addition of natural antimicrobial agents can delay kimchi fermentation.

• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.249-256
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• 1992

Potato juice was found out to have a strong inhibition activity on the growth of Clostridium perf;nngens during work of foodstuffs for the improvement of human intestinal microflora. The anti-bacterial activity of the precipitated protein obtained from the potato juice in 70% ammonium sulfate solution was stable at the range of pH 4 to 10, whereas it was lost by a heat treatment at $60^{\circ}C$ for 10 min. The minimal inhibitory concentration of the precipitated protein on the growth of C1. Pefingens was about 0.2 mg/ml. The potato protein also suppressed the growth of C1. butyrincm and Eubacterium iimosum, while it showed a promoting effect for the growth of Bifdobacterium bifidum, Bif: animalis, Lactobacillus plantarum and Lact. acidophitus. The potato protein was further purified by CM-Sepharose ion exchange column chromatography, Sephadex G-150 gel filtration column chromatography and SDS-polyacrylarnide gel electrophoresis. The purified protein(kCp) was proved to be a glycoprotein by PAS staining and its molecular weight was about 38.7 kd.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.59-63
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• 1996

The antimicrobial activity of mugwort(artemisia asiatica Nakai) was investigated. The methanol extract or dried mugwort was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. The hexane fraction among these fractions showed the hifhest inhibitory effect on the growth of microorganisms such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Lactobacillus plantarum. Bacillus subtilis, Escherchia coli, and Staphylococcus aureus were completely inhibited at a concentration of 250, 500 , and 750$\mu\textrm{g}$/ml respectively. The hexane fraction was further fractionated into 16 subfractions by silica gel column and thin layer chromatography(TLC). The subfraction No. 8, 9, and 10 on TLC exhibited high antimicrnial activity. At 3rd fractionation, subfraction No. 2 inhibited the growth of microorganisms at 500$\mu\textrm{g}$/ml. Heptadecane, dodecamethyi cyclohexasiloxane, (E,E)-2,4-decadienal, dodecamethul pentasiloxane, coumarin, 5,6,6,6a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, neophytadiene, tridecanoic acid, methyl ester, 2-methyl-4,5-nonadiene, (Z,Z)-9-12-octadecadienoyl chloride, and bis(2-ethylhexyl) were identified from this antimicrobial fraction by GC-MS.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.350-356
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• 2011

The purpose of this study was to investigate changes in the contents of constituents in Sipjundaebo-tang (SJ) and its fermentations (FSJ) with 8 species of lactic acid bacteria. Eight strains of lactic acid bacteria, Lactobacillus casei KFRI129, L. plantarum KFRI 144, L. curvatus KFRI 166, L. hilgardii KFRI 229, L. delbruekil subsp. lactis KFRI 442, L. casei KFRI 692, L. gasseri KCTC 3163, and Bifidobacterium breve KFRI 744, were utilized for the fermentation of Sipjundaebo-tang. As a result we identified three constituents which increased and two constituents which decreased. The increased constituents were isolated by chromatographic techniques and then their structure elucidated using NMR and MS. The decreased constituents were confirmed by comparing standard compounds. These compounds were quantitatively analyzed using the HPLC/DAD system. The increased constituents were identified to be cinnamyl alcohol (1), liquiritigenin (3), and nodakenetin (5), while the decreased constituents were liquiritin (2) and nodakenin (4). Generally, liquiritin (2) and nodakenin (4) were noted as having decreased in fermented Sipjundaebo-tangs (FSJs), while cinnamyl alcohol (1), liquiritigenin (3), and nodakenetin (5) were seen to have increased. Sipjundaebo-tang fermented by L. plantarum KFRI144 exhibited the most remarkable changes in all of fermentations. The eight lactic acid bacteria all demonstrated differing decomposable rates on the five maker compounds in fermented Sipjundaebo-tang (FSJ).

• Journal of Environmental Science International
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• v.25 no.6
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• pp.789-798
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• 2016

Lactic acid bacteria (LAB) are industrially important microorganisms for probiotics. The recent widespread application of LAB for preparation of functional food is attributable to the accumulating scientific evidence showing their beneficial effects on human health. In this study, we isolated and characterized plant-derived LAB that show angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities. The selected strain K2 was isolated from Kimchi, and identified as Lactobacillus plantarum by 16S rRNA gene analysis. The strain grew under static and shaking culture systems. They were also able to grow in different culture conditions like $25^{\circ}C{\sim}37^{\circ}C$ temperature, 4~10 pH range and ~6% NaCl concentration. L. plantarum K2 was highly resistant to acid stress; survival rate of the strain at pH 2.5 and 3 were 80% and 91.6%, respectively. The strain K2 also showed high bile resistance to 0.3% bile bovine and 0.3% bile extract with more than 74% of survival rate. The cell grown on MRS agar plate containing bile extract formed opaque precipitate zones around the colonies, indicating they have bile salt hydrolase activity. The strain showed an inhibitory activity against pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Listeria monocytogenes; antibacterial activity was probably due to the lactic acid. The K2 strain showed relatively higher autoaggregation values, antihypertensive and antioxidant activities. These results suggest that L. plantarum K2 could be not only applied as a pharmabiotic for human health but also is also starter culture applicable to fermentative products.

• Journal of Life Science
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• v.24 no.5
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• pp.549-557
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• 2014

This study examined the quality characteristics of fermented black garlic (BG) with probiotics. Nine strains of probiotics were tested in media containing 20% BG. Four of the strains grew well in the BG media: Lactobacillus rhamnosus, L. paracasei subsp. paracasei, L. casei, and L. plantarum. These four strains were used to make 10, 20, and 30% BG fermented product, respectively. The number of viable cells, pH, acidity, S-allyl cysteine (SAC) concentration, and nitric oxide (NO) and reactive nitrogen species (ROS) generation in Raw 264.7 macrophage cells were measured. L. plantarum showed the best growth of all the strains in the BG media. The pH of all the samples decreased during fermentation, and the acidity increased acidity. However, they did not differ significantly from the pH and acidity of the control. In all four strains, the SAC content did not differ before and after fermentation. However, the SAC content increased, depending on the BG concentration. NO production was inhibited in the L. rhamnosus inoculation strain compared to the other strains. ROS generation was also significantly inhibited in the L. plantarum inoculation strain compared to the other strains. The results show that the characteristics of BG fermentation products are determined by the fermentation strain. Therefore, fermentation products with particular characteristics can be produced using a single strain or mixed strains.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.2
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• pp.129-140
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• 2014

This study was performed to evaluate the effects of replacing basic total mixed ration (TMR) with fermented soybean curd, Artemisia princeps Pampanini cv. Sajabal, and spent coffee grounds by-product on rumen microbial fermentation in vitro. Soybean in the basic TMR diet (control) was replaced by the following 9 treatments (3 replicates): maximum amounts of soybean curd (SC); fermented SC (FSC); 3, 5, and 10% FSC + fermented A. princeps Pampanini cv. Sajabal (1:1, DM basis, FSCS); and 3, 5, 10% FSC + fermented coffee meal (1:1, DM basis, FSCC) of soybean. FSC, FSCS, and FSCC were fermented using Lactobacillus acidophilus ATCC 496, Lactobacillus fermentum ATCC 1493, Lactobacillus plantarum KCTC 1048, and Lactobacillus casei IFO 3533. Replacing dairy cow TMR with FSC treatment led to a pH value of 6 after 8 h of incubation-the lowest value measured (p<0.05), and FSCS and FSCC treatments were higher than SC and FSC treatment after 6 h (p<0.05). Gas production was higher in response to 3% FSC and FSCC treatments than the control after 4-10 h. Dry matter digestibility was increased 0-12 h after FSC treatment (p<0.05) and was the highest after 24 h of 10% FSCS treatment. $NH_3-N$ concentration was the lowest after 24 h of FSC treatment (p<0.05). Microbial protein content increased in response to treatments that had been fermented by the Lactobacillus spp. compared to control and SC treatments (p<0.05). The total concentration of volatile fatty acids (VFAs) was increased after 6-12 h of FSC treatment (p<0.05), while the highest acetate proportion was observed 24 h after 5% and 10% FSCS treatments. The FSC of propionate proportion was increased for 0-10 h compared with among treatments (p<0.05). The highest acetate in the propionate ration was observed after 12 h of SC treatment and the lowest with FSCS 3% treatment after 24 h. Methane ($CH_4$) emulsion was lower with A. princeps Pampanini cv. Sajabal and spent coffee grounds treatments than with the control, SC, and FSC treatments. These experiments were designed to replace the by-products of dairy cow TMR with SC, FSC, FSCS, and FSCC to improve TMR quality. Condensed tannins contained in FSCS and FSCC treatments, which reduced $CH_4$ emulsion in vitro, decreased rumen microbial fermentation during the early incubation time. Therefore, future experiments are required to develop a rumen continuous culture system and an in vivo test to optimize the percentages of FSC, FSCS, and FSCC in the TMR diet of the dairy cows.