• Journal of Microbiology and Biotechnology
• /
• v.26 no.7
• /
• pp.1224-1233
• /
• 2016

The present study assessed the effects of an aqueous extract of Acanthopanax koreanum root (AE) and of AE following fermentation by lactic acid bacteria (Lactobacillus plantarum and Bifidobacterium bifidum) (AEF) on human skin fibroblast HS68 cells exposed to ultraviolet B (UVB) irradiation and oxidative stress. AEF effectively antagonized the senescence-associated β-galactosidase staining and upregulation of p53 and p21^Cip1/WAF1 induced by UVB or H₂O₂ treatment in HS68 cells. It also exhibited excellent antioxidant activities in radical scavenging assays and reduced the intracellular level of reactive oxygen species induced by UVB or H₂O₂ treatment. The antioxidant and antisenescent activities of AEF were greater than those of nonfermented A. koreanum extract. AEF significantly repressed the UVB- or H₂O₂-induced activities of matrix metalloproteinase (MMP)-1 and -3, overexpression of MMP-1, and nuclear factor κB (NF-κB) activation. This repression of NF-κB activation and MMP-1 overexpression was attenuated by a mitogen-activated protein kinase activator, suggesting that this AEF activity was dependent on this signaling pathway. Taken together, these data indicated that AEF-mediated antioxidant and anti-photoaging activities may produce anti-wrinkle effects on human skin.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.3
• /
• pp.370-376
• /
• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.41 no.4
• /
• pp.302-307
• /
• 2021

In the current study, lactic lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus were used as a mixed additive for the production of Orchardgrass silage by ensiled method and nutritional change fermentation ability and microbial content of experimental silages. The addition of LAB to Orchardgrass during ensiling process rapidly reduced the pH of the silages than the non-inoculated silages. In addition, the lactic and acetic acid content of silage was increased by LAB strains than the non-inoculated silages whereas butyric acid content was reduced in silage treated with LAB. A microbiological study revealed that higher LAB but lower yeast counts were observed in inoculated silages compared to non-inoculated silage. Overall data suggested that the addition of LAB stains could have ability to induce the fermentation process and improve the silage quality via increasing lactic acid and decreasing undesirable microbes.

• Korean Journal of Poultry Science
• /
• v.47 no.3
• /
• pp.169-180
• /
• 2020

This study examined the effects of a probiotic complex (PC) containing Lactobacillus plantarum, Bacillus subtilis, and Saccharomyces cerevisiae on growth performance, organ weight, immune parameters, fecal microbial count, and noxious odor in broiler chicks. A total of 216 birds (4-day-old) were fed a basal diet (CON) and a diet supplemented with 0.25% (PC1) and 0.5% (PC2) of PC until 35 days of age. No difference in body weight, feed intake, and FCR was observed among the groups. The intestinal mucosal weight of the PC1 group was greater than that of the CON group without affecting weights of the other organs. Intestinal secretory immunoglobulin A (sIgA) levels in the PC2 group increased significantly (P<0.05) compared with that in the CON group. The PC2 group also had a strong tendency for elevated blood sIgA levels. Dietary PC did not affect the level of interleukin-1β in the blood and mucosal tissues or alter maltase, sucrase, and leucine aminopeptidase activities in the intestinal mucosa. The PC2 group had higher colony-forming units (cfu) for L. plantarum and S. cerevisiae, but lower cfu for E. coli than those in the CON group. Compared to the CON diet, the PC2 diet resulted in a decreased H₂S concentration and a tendency toward decreased CH₃SH concentration. In conclusion, a 0.5% PC diet showed increased sIgA and desirable microbial population, and decreased noxious odor in the feces, suggesting that PC could be applied as an environmentally friendly feed additive in broiler chicks.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.4
• /
• pp.518-526
• /
• 2013

Gut-derived lipopolysaccharides (LPS) are critical to the development and progression of chronic low-grade inflammation and metabolic diseases. In this study, the effects of probiotics Lactobacillus and Bifidobacterium on gut-derived lipopolysaccharide and inflammatory cytokine concentrations were evaluated using a human colonic microbiota model. Lactobacillus reuteri, L. rhamnosus, L. plantarum, Bifidobacterium animalis, B. bifidum, B. longum, and B. longum subsp. infantis were identified from the literature for their anti-inflammatory potential. Each bacterial culture was administered daily to a human colonic microbiota model during 14 days. Colonic lipopolysaccharides, and Gram-positive and negative bacteria were quantified. RAW 264.7 macrophage cells were stimulated with supernatant from the human colonic microbiota model. Concentrations of TNF-${\alpha}$, IL-$1{\beta}$, and IL-4 cytokines were measured. Lipopolysaccharide concentrations were significantly reduced with the administration of B. bifidum ($-46.45{\pm}5.65%$), L. rhamnosus ($-30.40{\pm}5.08%$), B. longum ($-42.50{\pm}1.28%$), and B. longum subsp. infantis ($-68.85{\pm}5.32%$) (p < 0.05). Cell counts of Gram-negative and positive bacteria were distinctly affected by the probiotic administered. There was a probiotic strain-specific effect on immunomodulatory responses of RAW 264.7 macrophage cells. B. longum subsp. infantis demonstrated higher capacities to reduce TNF-${\alpha}$ concentrations ($-69.41{\pm}2.78%$; p < 0.05) and to increase IL-4 concentrations ($+16.50{\pm}0.59%$; p < 0.05). Colonic lipopolysaccharides were significantly correlated with TNF-${\alpha}$ and IL-$1{\beta}$ concentrations (p < 0.05). These findings suggest that specific probiotic bacteria, such as B. longum subsp. infantis, might decrease colonic lipopolysaccharide concentrations, which might reduce the proinflammatory tone. This study has noteworthy applications in the field of biotherapeutics for the prevention and/or treatment of inflammatory and metabolic diseases.

• Journal of Microbiology and Biotechnology
• /
• v.19 no.2
• /
• pp.178-186
• /
• 2009

To examine their potential as probiotics, acid and bile tolerance, antibiotics resistance, adhesion capacity to Caco-2 and HT-29, and antibacterial activity, of LAB isolated from Korean fermented foods such. as dongchimi, kimchi, Meju, and doenjang were assayed against foodborne pathogenic bacteria. DC 55, DC 136, DC 222, KC 21, KC 24, KC 34, KC 43, KC 117, MJ 54, MJ 301, SP 33, and SP 170 strains were resistant to acid and bile conditions. In particular, DC 55, DC 136, KC 24, KC 43, and MJ 301 strains were highly resistant to higher than 20 ${\mu}g/ml$ concentrations of vancomycin, streptomycin sulfate, or amoxicillin, whereas, DC 222, KC 21, KC 34, KC 117, MJ 54, and SP 33 strains were susceptible to lower than 2 ${\mu}g/ml$ concentrations of those antibiotics. The adhesion to HT-29 and Caco-2 cells varied with the strains tested in a strain-dependent manner. The highest level of adhesion was observed with DC 55, KC 21, KC 24, and MJ 301 strains, having higher than 50% of adhesion to HT-29 or Caco-2 cells. In addition, Staphylococcus aureus was the most sensitive to KC 21, showing an inhibition of about 70%, and the antibacterial activity of KC 21 against S. aureus resulted most likely from both organic acids and bacteriocin. Based on its phenotypic characteristics and utilization of various sugars, the KC 21 strain was identified as Lactobacillus plantarum.

• YAKHAK HOEJI
• /
• v.57 no.3
• /
• pp.167-172
• /
• 2013

Insampaedoksan (IS) is the decoction of medicinal herbs, which was commonly used for anti-inflammatory and anti-pyretic in the Korean traditional medicine (KTM). Several studies on improving efficiency or searching new efficiency by fermenting traditional herbal medicines are recently in progress. The bioconversion has been conducted on IS using various bacteria. Liquiritin, ferulic acid, hesperidin, liquiritigenin, and glycyrrhizin in IS before and after fermented IS were simultaneously analyzed. These compounds were qualitatively analyzed and quantitatively analyzed using the HPLC-DAD system. The identifications of liquiritin, ferulic acid, hesperidin, liquiritigenin and glycyrrhizin were achieved by comparing the HPLC retention time ($R_t$) and the UV absorption of five pure compounds in the IS. As a result, the increased constituents were identified to be liquiritin, liquiritigenin and glycyrrhizin, while the decreased constituent was ferulic acid and the constituent of hesperidin was similar to before and after fermentation. Insampeadock-san fermented by Lactobacillus plantarum KFRI 144 exhibited the most remarkable changes in all of fermentation.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.2
• /
• pp.142-158
• /
• 2019

Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.39 no.3
• /
• pp.132-140
• /
• 2019

Fermented total mixed ration (TMR) is a novel feed for ruminants in South Korea. The purpose of this study was to evaluate the effects of lactic acid bacteria (LAB) on the quality of TMR and in vitro ruminal fermentation. Strains of three LAB spp. (Lactobacillus plantarum, L. brevis, L. mucosae) were used in fermentation of TMR. Inoculations with the three LAB spp. lowered pH and increased concentrations of lactic acid, acetic acid, and total organic acid compared to non-LAB inoculated control (only addition of an equivalent amount of water) (p<0.05). Bacterial composition indicated that aerobic bacteria and LAB were higher. However, E. coli were lower in the fermented TMR than those in the control treatment (p<0.05). Among the treatments, L. brevis treatment had the highest concentration of total organic acid without fungus detection. Gas production, pH, and ammonia-nitrogen during ruminal in vitro incubation did not differ throughout incubation. However, ruminal total VFA concentration was higher (p<0.05) in the LAB spp. treatments than the control treatment at 48 hours. Overall, the use of L. brevis as an inoculant for fermentation of high moisture. TMR could inhibit fungi growth and promote lactic fermentation, and enhance digestion in the rumen.

• Preventive Nutrition and Food Science
• /
• v.15 no.2
• /
• pp.105-112
• /
• 2010

Thirty-four strains of Lactobacillus species were isolated from soil and eight of these isolates (M1-4 and P1-4) were capable of growing on red ginseng agar. The M1 and P2 strains were determined to be L. plantarum and other strains (M2, M3, M4, P1, P3 and P4) were determined to be L. brevis. Fermentation of red ginseng extract (RGE) with strains M1, M2, P2 and P4 resulted in a low level of total carbohydrate content (174.3, 170.0, 158.8 and 164.8 mg/mL, respectively). RGE fermented by M3 showed a higher level of uronic acid than the control. The polyphenol levels in RGE fermented by M1, P1 and P2 (964.9, 941.7 and $965.3\;{\mu}g/mL$, respectively) were higher than the control ($936.8\;{\mu}g/mL$). Total saponin contents in fermented RGE (except M1) were higher than the control. RGE fermented by M2 and M3 had the highest levels of total ginsenosides (31.7 and 32.7 mg/mL, respectively). The levels of the ginsenoside Rg3 increased from 2.6 mg/mL (control) to 3.0 mg/mL (M2) or 3.1 mg/mL (M3). RGE fermented by M2 and M3 also had the highest levels of Rg5+Rk1 (7.7 and 8.3 mg/mL, respectively). Metabolite contents of ginsenoside (sum of CK, Rh1, Rg5, Rk1, Rg3 and Rg2) of M2 (13.0 mg/mL) and M3 (13.9 mg/mL) were also at a high level among the fermented RGE. Protopanaxadiol and protopanaxatriol content of ginsenoside of M2 (10.9 and 5.4 mg/mL, respectively) and M3 (11.0 and 5.7 mg/mL, respectively) were at higher levels than other fermented RGE.