• Journal of Nutrition and Health
• /
• v.54 no.6
• /
• pp.618-630
• /
• 2021

Purpose: The ginger rhizome (Zingiber officinale) is widely cultivated as a spice for its aromatic and pungent components. One of its constituents, 6-hydroxydopamine (6-OHDA) is usually thought to cross the cell membrane through dopamine uptake transporters, and induce inhibition of mitochondrial respiration and the generation of intracellular reactive oxygen species (ROS). This study examines the neuroprotective effect and acetylcholinesterase (AChE) inhibitory activity of fermented ginger extracts (FGEs) on 6-OHDA induced toxicity in SH-SY5Y human neuroblastoma cells. Methods: Ginger was fermented using 2 species of Bacillus subtilis, with or without enzyme pretreatment. Each sample was extracted with 70% ethanol. Neurotoxicity was assessed by applying the EZ-Cytox cell viability assay and by measuring lactic dehydrogenase (LDH) release. Morphological changes of apoptotic cell nuclei were observed by Hoechst staining. Cell growth and apoptosis of SH-SY5Y cells were determined by Western blotting and enzyme activity analysis of caspase-3, and AChE enzymatic activity was determined by the colorimetric assay. Results: In terms of cell viability and LDH release, exposure to FGE showed neuroprotective activities against 6-OHDA stimulated stress in SH-SY5Y cells. Furthermore, FGE reduced the 6-OHDA-induced apoptosis, as determined by Hoechst staining. The occurrence of apoptosis in 6-OHDA treated cells was confirmed by determining the caspase-3 activity. Exposure to 6-OHDA resulted in increased caspase-3 activity of SH-SY5Y cells, as compared to the unexposed group. However, pre-treatment with FGE inhibited the activity of caspase-3. The neuroprotective effects of FGE were also found to be caspase-dependent, based on reduction of caspase-3 activity. Exposure to FGE also inhibited the activity of AChE induced by 6-OHDA, in a dose-dependent manner. Conclusion: Taken together, our results show that FGE exhibits a neuroprotective effect in 6-OHDA treated SH-SY5Y cells, thereby making it a potential novel agent for the prevention or treatment of neurodegenerative disease.

• Economic and Environmental Geology
• /
• v.55 no.3
• /
• pp.261-271
• /
• 2022

Six gas samples were collected from coal and coaly shale from core AA-1, which was acquired from the Asem-Asem Basin, southeast Kalimantan, Indonesia. These coalbed gas samples were analyzed for the molecular composition, carbon isotope (δ¹³C_CH4, δ¹³C_C2, and δ¹³C_CO2), hydrogen isotope (δD_CH4), hydrocarbon index (C_HC), and carbon dioxide-methane index (CDMI) to document their origin and methanogenic pathways. Core AA-1 successively consists of lower clastic sedimentary rocks (Sedimentary Unit-1, SU-1) containing coal and coaly shale, and upper limestone (Sedimentary Unit-2, SU-2), unconformably underlain by serpentinized basement interpreted as part of the Cretaceous Meratus subduction complex (MSC). The coal and coaly shale (SU-1) were deposited in a marshes nearby a small-scale river. Compositions of coalbed gases show that methane ranges from 87.35 to 95.29% and ethane ranges from 3.65 to 9.97%. Carbon isotope of coalbed methane (δ¹³C_CH4) ranges from -60.3 to -58.8‰, while hydrogen isotope (δD_CH4) ranges from -252.9 to -252.1‰. Carbon isotope of coalbed ethane (δ¹³C_C2) ranges from -32.8 to -31.2‰, carbon isotope of coalbed carbon dioxide (δ¹³C_CO2) ranges from -8.6 to -6.2‰. The coalbed CO₂ is interpreted to be an abiogenic origin based on a combination of δ¹³C_CO2 and CDMI and could have been transported from underlying CO₂ bearing MSC through faults. The methanogenic pathways of coalbed gases are interpreted to have originated from primary methyl-type fermentation and mixed with CO₂ reduction, affecting thermogenic non-marine coal-type gases based on analyses of isotopic ratios and various indexes.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.42 no.4
• /
• pp.229-236
• /
• 2022

This study was conducted to evaluate the efficacy of adding the microbial inoculants to silage for reducing mycotoxins in rice straw silage. When a single agent of L. plantarum and a mixed agent of L. plantarum and S. cerevisiae were added in rice straw silage contaminated mycotoxins, it had an effect on silage fermentation and fiber degradation as well as mycotoxin reduction. Among the mycotoxins, only ochratoxin A and zearalenone were found in the test sample. Ochratoxin A and zearalenone showed a decreasing trend with the addition of silage inoculants compared to the control groups (38.11±2.22 and 633.67±50.30 ㎍/kg), and there was a significant difference at the mixed agents; 27.78±2.28 and 392.72±25.04 ㎍/kg, respectively (p<0.05). The pH was lower in the single agent and the mixed agent compared to the control (p<0.05). The concentration of lactic acid was higher in the single agent (11.73±0.31 mM) than in the control group (8.18±0.93 mM), and the highest concentration was 16.01±0.88 mM in the mixed agent (p<0.05). Acetic acid and propionic acid were found to be significantly lowered with the addition of silage inoculants (p<0.05). Total VFA was also lower at the addition of silage inoculants than the control group (p<0.05). The rumen in situ dry matter degradation of NDF and ADF was maintained at the highest levels of the mixed agent during the culture period, followed by the single agent and the control group at the lowest level. NDF and ADF degradation showed a significant difference at all time points after 12 and 24 hours of culture, respectively (p<0.05). The study results showed that the silage inoculants had the positive effects on quality increasing of rice straw silage; fermentative charateristics, fiber degradation and mycotoxins reduction. Ochratoxin A and zearalenone were greater reduction by adding bacterial inoculants of silage. Therefore it is considered that L. plantarum and S. cerevisiae will improve the quality and stability with remediation of mycotoxin in silage.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.6 no.1
• /
• pp.102-115
• /
• 2004

Main objectives of this study were to increase digestibilities of indigestible ingredients in spent mushroom composts (SMC) consisted of sawdust mainly as well as to fortify conversion of inorganic Se present in SMC to organic Se via fermentable microbial actions. Experimental feeds were designed to contain the increasing level of selenium (0.06ppm, 0.54ppm, 1.26ppm and 1.86ppm) in combination with SMCs of Se-enriched and non-Se mushrooms. Feeds were also fermented using commercial microbial feed additives (Sambae, Ltd., Korea) comprised Saccharomyces, Bacillus, Aspergillus, Streptococcus and Actinomycetes before feeding trial for Hanwoo (Korean native cattle). Those were fermented for 0, 12, 24, and 48 hrs. Initial pH was linearly increased as Se concentration increases or the proportion of SMC of Se-enriched mushroom increased (p<0.0001). pH values of fermented feeds (0.54ppm, 1.26ppm and 1.86ppm) containing SMC of Se-enriched mushroom were not different since 12 hrs of fermentation time and their pH was significantly lowered compared to control group. The increasing level of Se concentration in fermented feeds showed significant differences in organic and inorganic Se contents and proportion of organic Se among treatments. As a SMC proportion of Se-enriched mushrooms in the fermented feed was increased, organic Se proportion was significantly decreased (p<0.0001). The control treatment (0.06ppm) comprising the non-Se SMC only was estimated of the organic Se to be 100% and the treatment groups containing the increasing level of Se were estimated of organic Se to be approximately 70%.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.9 no.1
• /
• pp.47-58
• /
• 2007

New Wild Grape berry weighs approximately 3.7g, which is one fourth of the weight of the general grape wine (12.2g). The pH of New Wild Grape wine is around 3.34, which is lower by 0.3 than that (3.62) of general grape wine. It contains higher organic acids, so it has stronger sour taste. The sugar content of New Wild Grape is 17° Brix, which is higher than that (15° Brix) of general grape wine. The color of New Wild Grape is blackish, owing to the lower lightness, redness, and yellowness compared with those of general grape wine. Depending on the mixing with or without oak tree, there is little difference in the pH, organic acid, reducing sugar, and amount of alcohol after ripening for 1 year. In taste, New Wild Grape wine mixing with oak tree is evaluated better than that of the wine without oak tree. Especially, in the case of the wine mixing with oak tree's sawdust, the quality in color, taste, and smell became improved. After fermentation, the pH of New Wild Grape Wine ripened with oak tree charcoal increased from 3.82 to 3.86, as it gets more oak tree charcoal, and the organic acid decreased from 0.91㎖ to 0.86㎖. However, there is no difference in alcohol amount. Lightness in color tended to be reduced, whereas redness tended to be increased. Adding 3% of oak tree charcoal made the taste and smell improved. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal, there is little difference in the pH and the organic acid, whereas there is a little difference in those of New Wild Grape Wine without addition of oak tree charcoal. As the addition of oak tree charcoal increased, the lightness and redness became higher. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal in oak tree barre, the taste became improved.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.31 no.1
• /
• pp.69-84
• /
• 2023

Despite the continuous installation and regular inspection of waste treatment facilities, complaints about excessive incineration and illegal dumping stench continue to occur at on-site treatment facilities. In addition, field surveys were conducted on the waste treatment facilities currently in operation (6 type) to understand the waste treatment process for each field, to grasp the main operating factors applied to the inspection. In addition, we calculated the material·energy balance for each main process and confirmed the proper operation of the waste disposal facility. As a result of the site survey, in the case of heat treatment facilities such as incineration, cement kilns, and incineration heat recovery facilities, the main factors are maintenance of the temperature of the incinerator required for incineration and treatment of the generated air pollutants, and in the case of landfill facilities Retaining wall stability, closed landfill leachate and emission control emerged as major factors. In the case of sterilization and crushing facilities, the most important factor is whether or not sterilization is possible (apobacterium inspection).In the case of food distribution waste treatment facilities, retention time and odor control during fermentation (digestion, decomposed) are major factors. Calculation results of material balance and energy resin for each waste treatment facility In the case of incineration facilities, it was confirmed that the amount of flooring materials generated is about 14 % and the amount of scattering materials is about 3 % of the amount of waste input, and that the facility is being operated properly. In addition, among foodwaste facilities, in the case of an anaerobic digestion facility, the amount of biogas generated relative to the amount of inflow is about 17 %, and the biogas conversion efficiency is about 81 %, in the case of composting facility, about 11 % composting of the inflow waste was produced, and it was comfirmend that all were properly operated. As a result, in order to improve the inspection method for waste treatment facilities, it is necessary not only to accumulate quantitative standards for detailed inspection methods, but also to collect operational data for one year at the time of regular inspections of each facility, Grasping the flow and judging whether or not the treatment facility is properly operated. It is then determined that the operation and management efficiency of the treatment facility will increase.

• Food Science and Preservation
• /
• v.31 no.1
• /
• pp.149-160
• /
• 2024

Dextran is a glucose homo-polysaccharide with a predominantly α-1,6 glycosidic linkage of microbial source and is known to be produced primarily by lactic acid bacteria. However, it can also be obtained through the dextran dextrinase of acetic acid bacteria (Gluconobacter oxydans). The dextrin-based dextran was obtained from rice starch using G. oxydans fermentation of rice hydrolysate, and its properties were studied. Both dextrin- and rice hydrolysate-added media maintained the OD value of 6 after 20 h of incubation with acetic acid bacteria, and the gel permeation chromatography (GPC) analysis of the supernatant after 72 h of incubation confirmed that a polymeric material with DP of 480 and 405, which was different from the composition of the substrate in the medium, was produced. The glucose linkage pattern of the polysaccharide was confirmed using the proton nuclear magnetic resonance (¹H-NMR) and the increased α-1,4:α-1,6 bond ratio from 0.23 and 0.13 to 1:2.37 and 1:4.4, respectively, indicating that the main bonds were converted to α-1,6 bonds. The treatment of dextrin with a rat-derived alpha-glucosidase digestive enzyme resulted in a slow release of glucose, suggesting that rice hydrolysate can be converted to dextran using acetic acid bacteria with glycosyltransferase activity to produce high-value bio-materials with slowly digestible properties.

• Applied Biological Chemistry
• /
• v.27
• /
• pp.29-46
• /
• 1984

To utilize several species of hard wood as raw materials of feed products, fermentation characteristics of cellulosic substrates to single cell protein was investigated, and results were summarized as follows. Among the microorganisms investigated, Tricoderma viride was selected as one of the most cellulolytic. Mixed culture of fungi did not show a synergistic effect on cellulose degradation. When the fungi were cultured at $28^{\circ}C$ for 7 days in a medium containing wheat bran 25 g, cellulose 0.25 g, proteose peptone 0.025 g and tween 800.025 g, cellulotic activities on carboxy methyl cellulose and filter paper reached maximum at 12 hr. The alkali treatment resulted in increased degradation of substrate from 13 to 18% when treated with enzymes for 12h, and reducing sugar formation increased with decreased size of substrates. Glucose was a very good feedback inhibitor of the enzyme from T.viride than that of xylose. When the substrate was rehydrolyzed, hydrolysis rate was 31% to reducing sugars within 12 hr. Quantative anlysis with HPLC showed the ratio of glucose to xylose in sugar syrups as 1.77 to 1. For the purpose of producing cellulosic-single cell protein from the sawdust of mulberry tree, 15 strains of xylose-assimilating yeast were isolated from 42 samples of rotten woods and compost soils and examined for their ability to utilize xylose. Then three strains were selected by their strong xylose-assimilating activities. The cultivative condition, the growth characteristics, and protein and nucleic acid productivities of three strains were investigated. The results obtained were, 1. Wood hydrolysate of mulberry tree was assimilated by 5 strains of CHS-2, CHS-3, ST-40, CHS-12 and CHS-13. 2. The optimum initial pH and temperature for the growth of strain CHS-13 were 4.4 and $30^{\circ}C$. 3. The specific growth rate of strain CHS-13 was $0.23h^{-1}$ and generation time was 3.01 hrs at the optimum condition. 4. CHS-13 strain assimilated 81 % of sugar in wood hydrolysate. 5. CHS-13 strain was identified as Candida guilliermondii var. guilliermondii 6. When the CHS-13 strain was cultured in the wood hydrolysate containing yeast extract, L-protein content was increased with yeast extract concentration. 7. The L-protein and nucleic acid yields from wood hydrolysate were 0.73 mg/ml and $4.92{\times}10^{-2}\;mg/ml$ respectively. 8. An optimal nucleic acid content of CHS-13 strain was observed in the medium containing 0.2% of yeast extract.

• Korean Journal of Food Science and Technology
• /
• v.8 no.1
• /
• pp.19-32
• /
• 1976

The laboratory Mejus as well as home-made Meju and improved Meju received from Korea were ripened in the brine for up to 8 months and the changes is the chemical composition during the process were determined and the differences between the types of Meju were compared. On the basis of the amino acid pattern, the changes in the protein quality of soybean during the process was evaluated. No significant changes in the general chemical composition of Meju were noticed during the ripening for 8 months. However, the nitrogen solubility of Meju increased for $13{\sim}29%$ to $66{\sim}78%$ during 8 month ripening of the Meju-brine mixture. The concentration of free amino-N to the total-N increased from $4{\sim}7%$ in Meju to $29{\sim}35%$ in the 8month ripened mixture. The concentration of amino-N to the total-N increased from $1{\sim}4%$ in Meju to $5{\sim}14%$ in the 8month ripened mixture and the changes varied with the type of Meju used. Remarkable changes in the amino acid pattern of soybean were occured during the ripening process. The concentration of methionine decreased to the half of original Meju during the first month of ripening. Arginine and histidine were destroyed rapidly by the ripening longer than 1 month. A considerable amount of ornithine was synthesized during the ripening. The amino acid pattern of Meju did change drastically during the ripening longer than 3 months and the changes varied with the type of Meju. The retention of the nutrients in soybean during 8 month ripening of the laboratory 3 month Meju in the brine was 49% for carbohydrates, 107% for crude fat, 93% for crude protein and 74% for the total amino acid. Histidine, arginine and methionine and 74% for the total amino acid. Histidine, arginine and methionine were the most damaged during the process, retaining only 25%, 27% and 49% of the contents in raw soybean, respectively, whereas lysine retained 79%. By the separation of the 8 month ripened mixture, approximately 60% of crude protein, all of crude fat and 80% of carbohydrates in the mixture were retained in soypaste. Soypaste contained higher concentrations of amino acids per 16gN compared to soysauce, except for lysine. The most limiting amino acid of the protein was the S-containing amino acids in all cases studied, whereas the second limiting amino acid varied from valine in soybean to threonine in most of Mejus and the brine mixtures, lysine in most of soypastes and tryptophan in some of soysauces. According to the protein quality evaluation made by the reference of the FAO provisional pattern of amino acid, the chemical score of raw soybean was 82, which was reduced to 77 by cooking and further reduced to $71{\sim}74$ by Meju fermentation. At the eighth month of ripening the chemical score of the Meju-brine mixtures were reduced to $51{\sim}66. After the separation, the chemical score of soypaste ranged from 60 to 71, whereas that of soysauce varied from 45 to 57. Generally, the products made from improved Meju recorded the highest score, whereas those made from homemade Meju showed the poorest protein quality. The essential amino acid index(EAAI) of the samples was similar to the chemical score, but it appeared to fit the overall changes in the amino acid pattern during the process better than the chemical score.

• Applied Biological Chemistry
• /
• v.15 no.3
• /
• pp.213-219
• /
• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.