• Korean Journal of Pharmacognosy
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• v.52 no.3
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• pp.192-201
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• 2021

Dangguisu-san (DGSS) is widely known traditional herbal medicinal formula in Korea for treatment of traumatic injury by traffic accident, ecchymosis, abdominal distension and anti-thrombosis of blood. This study was conducted to develop the simultaneous analyze method using high performance liquid chromatography (HPLC) and examine the effect of anti-inflammatory activity of DGSS-dry extract (DGSS-DE) and DGSS-mix extract powder (DGSS-MEP). Physicochemical characteristics of DGSS-DE and DGSS-MEP showed that there is no significant difference in pH, titratable acidity, total soluble solid content and browning degree except for color value (L, a, b). 15 functional constituents of DGSS were identified and the correlation coefficient values of DGSS-DE and DGSS-MEP were conformed 0.950. Also, DGSS-DE and DGSS-MEP significantly decreased the secretion of nitric oxide (NO), prostaglandin E₂ (PGE₂), interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) through inhibited expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), IL-1β, IL-6, and TNF-α. From these result, DGSS-MEP showed similar chemical composition and anti-inflammatory effect to DGSS-DE. Therefore, DGSS-DE and DGSS-MEP may be useful as potential source of drug to prevent inflammation.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.375-385
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• 2020

The purpose of this study was to investigate the quality characteristics of kimchi prepared with a single starter culture of biogenic amines (BA)-forming lactic acid bacteria (LAB) or a combined starter cultures composed of BA-forming and BA-degrading LAB. As the fermentation proceeded, the lactic acid bacterial count, titratable acidity, and BA content in kimchi prepared with myeolchi-aekjeot were slightly higher than those of kimchi prepared with saeu-jeot. The amount and type of BA produced by LAB were mostly strain dependent rather than species specific. Among all of the isolated LAB strains, the highest levels of cadaverine, histamine, putrescine and tyramine were produced by Leuconostoc mesenteroides MBK32, Lactobacillus brevis MBK34, Lactobacillus curvatus MBK31 and Enterococcus faecalis SBK31, respectively. BA-forming and BA-degrading starter cultures played an important role in the growth rate and organic acid-producing ability of LAB in kimchi. Interestingly, BA contents in kimchi increased by adding single BA-forming LAB starter were effectively lowered by the mixed cultures with BA-degrading LAB.

• Journal of Microbiology and Biotechnology
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• v.31 no.1
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• pp.51-62
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• 2021

Here, we investigated the prebiotic and antioxidant effects of Actinidia arguta sprout water extract (AASWE) on lipopolysaccharide (LPS)-induced cognitive deficit mice. AASWE increased viable cell count, titratable acidity, and acetic acid production in Lactobacillus reuteri strain and showed a cytoprotective effect on LPS-induced inflammation in HT-29 cells. We assessed the behavior of LPS-induced cognitive deficit mice using Y-maze, passive avoidance and Morris water maze tests and found that administration of AASWE significantly improved learning and memory function. The AASWE group showed antioxidant activity through downregulation of malondialdehyde levels and upregulation of superoxide dismutase levels in brain tissue. In addition, the AASWE group exhibited activation of the cholinergic system with decreased acetylcholinesterase activity in brain tissue. Furthermore, AASWE effectively downregulated inflammatory mediators such as phosphorylated-JNK, phosphorylated-NF-κB, TNF-α and interleukin-6. The major bioactive compounds of AASWE were identified as quercetin-3-O-arabinopyranosyl(1→2)-rhamnopyranosyl(1→6)-glucopyranose, quercetin-3-O-apiosyl(1 → 2)-galactoside, rutin, and 3-caffeoylquinic acid. Based on these results, we suggest that AASWE not only increases the growth of beneficial bacteria in the intestines, but also shows an ameliorating effect on LPS-induced cognitive impairment.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• Journal of Applied Biological Chemistry
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• v.64 no.1
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• pp.97-102
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• 2021

In this study, enzymes were screened for hydrolysis of defatted perilla seed residue (DPSR) and optimal conditions for enzymatic treatment were determined to produce the hydrolysate of DPSR. Also its antioxidant activity and utilization as a culture medium were examined. The combined treatment of Alcalase and Ceremix is most effective for solubilization of protein and carbohydrate in DPSR. The optimal dosage, pH, and reaction time for enzymatic treatment were found to be 2.0% (w/w), 7.0, and 2 h, respectively. Treatment with optimal conditions of enzymes dramatically increased reducing sugar, soluble protein, and total phenolic content. The hydrolysate of DPSR possessed better scavenging activity against cation and free radicals than enzyme-untreated extract. When Leuconostoc mesenteroides 310-12 was cultured in the hydrolysate of DPSR, cell population rapidly increased compared to enzyme-untreated extract, and titratable acidity increased in proportion to the bacterial growth. In conclusion, these results imply that the hydrolysate of DPSR could be utilized as a bacteria culture medium as well as a physiologically active material with antioxidant activity.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.122-134
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• 2021

Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with improved health benefits. SPs were extracted with ethanol (SPE) and hot water (SPW), and then safflower yogurt was prepared by adding 0%-1.0% of those extracts to plain yogurt. With an increase in the fermentation duration, the pH of SPE and SPW yogurt samples was decreased, whereas titratable acidity and microbial counts were increased. The concentration of total polyphenols and total flavonoids, the activity of antioxidants, and the inhibitory effect on reactive oxygen species (ROS) were higher in SPW yogurt than SPE yogurt. Furthermore, α-glucosidase and lipase activity inhibitory effects of SPW yogurt were higher than those of SPE yogurt. In particular, free radical-scavenging activities, ROS inhibitory effect, and α-glucosidase activity inhibitory effects were significantly increased in SPW yogurt in a dose-dependent manner. Overall, these results suggest that SP extract possesses antioxidant activities and that it can downregulate α-glucosidase and lipase activities. The SP extract may have potential benefits as a natural food additive for the development of functional yogurt.

• Microbiology and Biotechnology Letters
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• v.49 no.4
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• pp.501-509
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• 2021

The increasing demand for baked products has given a boost to research on isolation and selection of novel yeast strains with improved leavening activity. Twelve sourdough samples were collected from several localities of the Fez region in Morocco. The pH and total titratable acidity (TTA) values of these samples varied from 3.03-4.63 and 14-17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Out of all isolates, four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed highest specific volumes of 4.69, 4.55, 4.35 and 4.1 cm³/g, respectively. These strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperatures, and low pH conditions. K. marxianus showed higher resistance than the S. cerevisiae. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starters for bread preparation.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.604-611
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• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.46-60
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• 2022

In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the potential for ACEI peptides was identified in fermented goat milk with the highest ACEI activity. The proteolytic specificity of LAB was also evaluated. The 2% isolate was inoculated into reconstituted goat milk (11%, w/v), then incubated at 37℃ until pH 4.6 was reached. The supernatant produced by centrifugation was analyzed for ACEI activity and total peptide. Viable cell counts of LAB and titratable acidity were also evaluated after fermentation. Peptide identification was carried out using nano liquid chromatography mass spectrometry (LC-MS/MS), and potential as an ACEI peptide was carried out based on a literature review. The result revealed that ACEI activity was produced in all samples (20.44%-60.33%). Fermented goat milk of Lc. lactis ssp. lactis BD17 produced the highest ACEI activity (60.33%; IC₅₀ 0.297±0.10 mg/mL) after 48 h incubation, viable cell counts >8 Log CFU/mL, and peptide content of 4.037±0.27/mL. A total of 261 peptides were released, predominantly derived from casein (93%). The proteolytic specificity of Lc. lactis ssp. lactis BD17 through cleavage on the amino acid tyrosine, leucine, glutamic acid, and proline. A total of 21 peptides were identified as ACEI peptides. This study showed that one of the isolates from fermented food, namely Lc. lactis ssp. lactis BD17, has the potential as a starter culture for the production of fermented goat milk which has functional properties as a source of antihypertensive peptides.

• Journal of Korean society of Dental Hygiene
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• v.22 no.5
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• pp.461-468
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• 2022

Objectives: To investigate the effect of several elder-friendly foods on oral health and suggest guidelines for proper food intake. Methods: Six elderly-friendly foods (liquid type) and two control groups (mineral water and mixed coffee) were selected for this study. The pH of the food was measured using a calibrated pH meter, and the titratable acidity was determined using 1 M NaOH until 7.0 (TA 7.0). The screening method suggested by the International Organization for Standards was performed using an undersaturated hydroxyapatite solution to determine the difference between the initial and final pH of the screening solution (△pH). In addition, the sugar content was measured and expressed as Brix (%). Results: All the elder-friendly foods tested in this study showed a neutral pH (6.68-7.35), similar to mineral water (pH 7.84). The range of TA 7.0 values was 0.00-0.54 ㎖. The changes in pH determined using the screening solution confirmed that the largest change in pH was found in Careon (△pH 1.14±0.02), which has no erosive potential. Nevertheless, all elder-friendly foods had higher sugar content than the negative control group. Conclusions: Low tooth erosive potential was found in elder-friendly foods, but these foods showed high sugar content.