• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.8
• /
• pp.1186-1193
• /
• 2015

This study was performed to investigate the changes in monacolin K content and antioxidant activities of Monascus-fermented brown rice with different germination temperatures and periods. Brown rice was germinated at 32, 35 and $37^{\circ}C$ for 1~4 days, after white rice (WB), brown rice (BR), and germinated brown rice (GBR) were fermented with M. pilosus 305-9 at $30^{\circ}C$ for 20 days. The redness, yellowness and Monascus pigments increased after germination. Total monacolin K content increased from 215.85 mg/kg of BR to 1,263.04 mg/kg of GBR ($32^{\circ}C$/1 day), whereas monacolin K content decreased with increase in germination period. Citrinin was not detected in any of the samples. Total polyphenol (TPC) and flavonoid contents (TFC) increased with increase in germination temperature and period, whereas electron donating ability (EDA) and total antioxidant activities (TAA) decreased due to reduction of Monascus pigment content. The TPC and TFC showed the highest values (13.80 mg/g and 1.30 mg/g, respectively) in GBR ($37^{\circ}C$/4 day), whereas EDA and TAA showed the highest values (22.16 mg Trolox equivalent/g and 62.27 mg ascorbic acid equivalent/g, respectively) in GBR ($32^{\circ}C$/1 day). These results indicated that the optimal germination temperature and period for increasing monacolin K content and antioxidant activities was found to be at $32^{\circ}C$ for 1 day. In addition, it was found that M. pilosus 305-9 was a useful strain for increasing monacolin K content without producing citrinin in functional foods and pharmaceutical industrial regions.

• Food Science and Preservation
• /
• v.21 no.6
• /
• pp.892-902
• /
• 2014

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1237-1242
• /
• 2009

This study was conducted to isolate strain for the preparation of fermented antler (Cervus cornu parvum) and evaluate its physiological activities. The growth degrees of twenty-one samples from Bacillus sp., Lactobacillius sp. and mushroom strain on antler extract agar were evaluated in this study, and Bacillus subtilis KH-15, SCB-3, Cordyceps militaris, Phellinus linteus, Inonotus obliquus 26136, and Inonotus obliquus 26147 were selected. The fermented antler extract by C. militaris had relatively higher contents of total sugar (1619.3 ${\mu}g$/mL), uronic acid (302.0 ${\mu}g$/mL), sulfated-glycosaminoglycan (S-GAGs) (119.9 ${\mu}g$/mL) and sialic acid (21.6 ${\mu}g$/mL) than any other extracts. The anti-complementary activities of all fermented antler extracts were higher than non-fermented antler extract, and among these samples, fermented antler extract by C. militaris showed the highest anti-complementary activity (inhibition of 50% total complement hemolysis, $ITCH_{50}$; 50.1% at 1,000 ${\mu}g$/mL). The ability of fermented antler extract by B. subtilis KH-15 to scavenge 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical ($IC_{50}$; 4.97 mg/mL) was significantly the highest (p<0.05), whereas the extract from I. obliquus exerted significantly (p<0.05) high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity ($IC_{50}$; 16.98 mg/mL) among all samples. The results of this study suggest that physiological effects including immuno-modulating and antioxidant activities of the antler may be increased through fermentation process.

• Journal of the Korean Society of Radiology
• /
• v.12 no.1
• /
• pp.9-16
• /
• 2018

Hangover after drinking is different from person to person symptoms and degree, but usually thirst, fatigue, headache, general boredom, gastrointestinal disorder, vomiting, diarrhea, deficiency of vitamin appears. This hanging phenomenon is caused by the action of precursors such as ethyl acetate and acetaldehyde, which are the by products of fermentation contained in alcohol and alcohol accumulated in hepatocytes and body. In order to solve the hangover phenomenon, the same Origin as polysaccharide Polydeoxyribonucleotide, which is a nucleic acid-sugar-phosphate complex, which is a semen or testicular extract in salmon extract, and a water soluble salmon extract powder having the same structure and lower price than Polydeoxyribonucleotide And D-Glucuronic acid and N-Acetyl glucosamine. It has excellent biocompatibility, viscoelasticity and moisturizing power. It has effect on reduction of body water loss and skin moisture content in hangover phenomenon. It is antioxidant and skin moisturizing effect Hyaluronic acid was irradiated with gamma rays, and the composition was prepared by using the salmon extract powder and the main raw material. The ethanol degradation, the acetaldehyde reduction amount, the blood acetaldehyde concentration and the acetic acid concentration were measured to evaluate the alcoholysis effect, Skin moisture evaporation rate To examine the evaluation unit water content of the skin was improved determine whether the antioxidant and provide skin moisturizing effect. The addition of ethanol extracts of salmon extracts showed a decrease of 5 to 7 times compared with no addition, and a decrease of 3 to 5 times of acetaldehyde. In addition, the change of acetaldehyde concentration and acetic acid concentration in blood showed a rapid decrease compared to the no - added control group. In addition, when the raw material of hyaluronic acid was used, skin moisture content was high and skin moisture evaporation amount was decreased. Therefore, hyaluronic acid, which is a polysaccharide polymer, has excellent viscoelasticity and moisturizing ability, It is considered to provide antioxidant and skin moisturizing effect. Therefore, it can be said that the composition containing salmon extract powder and hyaluronic acid as a main ingredient is effective for the hangover phenomenon which occurs after drinking.

• Research in Plant Disease
• /
• v.15 no.2
• /
• pp.120-126
• /
• 2009

In the course of study on the roles of phytotoxins in the pathogenicity of Botrytis cinerea, we isolated two novel phytotoxins. They were identified as 3-O-acetyl botcinol and 3-O-acetyl botcinolide. In this study, we investigated correlation between the two phytotoxins and the pathogenicity of B. cinerea. In liquid cultures, the two phytotoxins were not produced by three low pathogenic isolates out of 25 B. cinerea isolates. Among strong or moderate pathogenic isolates, some produced the two phytotoxins, but the others did not. On the other hand, the ethyl acetate extracts of fermentation broths of 10 out of 25 isolates showed phytotoxic activity against various plants tested in a whole plant assay. The phytotoxins were detected in all of the 10 phytotoxic ethyl acetate extracts. In planta, the two phytotoxins were detected in all of the plant tissues infected with strong pathogenic isolates. However, there was no correlation between the ability of B. cinerea isolates to produce the two phytotoxins and their pathogenicities. The two phytotoxins began to detect in tomato plant tissues infected with B. cinerea 2-16 at 3 days after inoculation, increased gradually till 4 days after inoculation, and then decreased. The above results suggest that 3-O-acetyl botcinol and 3-O-acetyl botcinolide are one of pathogenicity factors for B. cinerea, but not a primary determinant of its pathogenicity.

• Food Science of Animal Resources
• /
• v.28 no.5
• /
• pp.580-586
• /
• 2008

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. These conjugated dienes were found to be responsible for many biological properties related to health. The objective of this study was to evaluate the production of cis-9, trans-11 CLA by Lactobacillus acidophilus isolated from breast-fed infants. Nine different cultures were tested for their ability to produce cis-9, trans-11 CLA from free linoleic acid in MRS broth and 8% reconstituted skim milk medium supplemented with linoleic acid at $37^{\circ}C$ for 48 hr. cis-9, trans-11 CLA was not detected or detected in very small amount when cell pellets of strains grown in MRS broth and 8% reconstituted skim milk supplemented with linoleic acid of $200{\mu}g/mL$. However, free cis-9, trans-11 CLA was produced in both media. It appeared that 8% reconstituted skim milk produced more cis-9, trans-11 CLA than MRS broth. L. acidophilus NB 203 and NB 209 produced more cis-9, trans-11 CLA than other tested cultures. The inhibitory effects of supplemented linoleic acid on the growth of L. acidophilus NB 203 and NB 209 were not detected up to $3,000{\mu}g/mL$ linoleic acid addition during the growth at $37^{\circ}C$ for 48 h. The production of cis-9, trans-11 CLA by these two L. acidophilus strains increased in the logarithmic growth phase until 24 hr incubation. Under this experimental condition, the best yield of CLA isomers for L. acidophilus NB 203 and NB 209 could be obtained from medium supplemented with $500{\mu}g/mL$ linoleic acid at $37^{\circ}C$ after 24 hr of incubation. These results indicate that the use of lactic acid bacteria producing free CLA in fermented dairy products may have potential health or nutritional benefits.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.89-119
• /
• 2004

This study was conducted to isolate lactobacilli having probiotic characteristics to be used as health adjuncts with fermented milk products. Acid tolerant strains were selected in Lactobacilli MRS broth adjusted to pH 4.0 from 80 healthy persons (infants, children and adults). And bile tolerant strains were examined in Lactobacilli MRS broth in which 1.0% bile salt was added. By estimation above characteristics, the strains No. 27, which was isolated from adult feces, was selected and identified as Lactobacillus salivarius subsp. salivarius based on carbohydrate fermentation and 16S rDNA sequencing. It was used as a probiotic strain in fermented milk products. The pH of fermented milk decreased from pH 6.7 to 5.0 and titratable acidity increased from 0.3% to 1.0% by L. salivarius subsp. salivarius (isolation strain 20, 35, and 37), when incubated for 36 h at $37^{\circ}C$. The number of viable cell counts of fermented milk was maximized at this incubation condition. The SDS-PAGE evidenced no significant change of casein but distinct changes of whey protein were observed by isolated L. salivarius subsp. salivarius for titratable acidity being incubated by $0.9{\sim}1.0%$ at $37^{\circ}C$. All of the strains produced 83.43 to 131.96 mM of lactic acid and 5.39 to 26.85 mM of isobutyric acid in fermented products. The in vitro culture experiment was performed to evaluate ability to reduce cholesterol levels and antimicrobial activity in the growth medium. The selected L. salivarius subsp. salivarius reduced $23{\sim}38%$ of cholesterol content in lactobacilli MRS broth during bacterial growth for 24 hours at $37^{\circ}C$. All of the isolated L. salivarius subsp. salivarius had an excellent antibacterial activity with $15{\sim}25$ mm of inhibition zone to E. coli KCTC1039, S. enteritidis KCCM3313, S. typhimurium M-15, and S. typhimurium KCCM40253 when its pH had not been adjusted. Also, all of the isolated L. salivarius subsp. salivarius had partial inhibition zone to E. coli KCTC1039, E. coli KCTC0115 and S. enteritidis KCCM3313 when it had been adjusted to pH 5.7. The selected strains were determined to have resistances of twelve antibiotic. Strains 27 and 35 among the L. salivarius subsp. salivarius showed the highest resistance to the antibiotics. Purified ${\alpha}$-galactosidase was obtained by DEAE-Sephadex A-50 ion exchange chromatography, Mono-Q ion exchange chromatography and HPLC column chromatography from L. salivarius subsp. salivarius 27. The specific activity of the purified enzyme was 8,994 units/mg protein, representing an 17.09 folds purification of the original cell crude extract. The molecular weight of enzyme was identified about 53,000 dalton by 12% SDS-PAGE. Optimal temperature and pH for activity of this enzyme were $40^{\circ}C$ and 7.0 respectively. The enzyme was found to be stable between 25 and $50^{\circ}C$. ${\alpha}$-galactosidase activity was lost rapidly below pH 5.0 and above pH 9.0. This enzyme was liberated galactose from melibiose, raffinose, and stachyose, and also the hydrolysis rate of substrate was compound by HPLC. These results indicated that some of the L. salivarius subsp. salivarius (strain 27 and 35) are considered as effective probiotic strains with a potential for industrial applications, but the further study is needed to establish their use as probiotics in vivo.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.191-198
• /
• 2013

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju, and its quality were investigated according to mixing ratio of meju. The general characteristics such as moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at $25^{\circ}C$ for 70 days, were slightly decreased time dependently as similar pattern. The pH of wheat doenjang ranged from 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5%, and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27~600.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in the sensory evaluation of the colour, taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:1 of mixing ratio will lead to desirable quality of wheat doenjang.

• Journal of Life Science
• /
• v.25 no.4
• /
• pp.456-462
• /
• 2015

We investigated the effects of fermented Sargassum thunbergii (FST) on platelet aggregation and serum lipid levels in rats made obese by a high fat diet. Six-week-old male SD-rats were randomly assigned to four groups as CON, HF-CON induced by high fat diet (HF), ST supplemented with HF (HFST100), and the fermented ST supplemented with HF group (HF-FST100). After 6 weeks, the results showed that the final weight and weight gain had decreased in the HF- FST100 group compared to the HF-CON group. Also, the food efficiency ratio was significantly reduced in the HF-FST100 group compared to HF-CON. The organ weights other than heart and spleen were significantly lower in the HF-FST100 group than in the HF-CON group. The levels of serum GOT and GPT significantly decreased in the HF-FST100 group over the HF-CON group. In addition, the total cholesterol, triglyceride and LDL-cholesterol levels were lower in the HF-FST100 group than in HF-CON, while the HDL-cholesterol level was higher in the HF-FST100. The ability of platelet aggregation of groups supplemented with FST was lower than the HF-CON group. These results suggest that FST may be beneficial in improving lipid profile and platelet aggregation in obesity.

• Journal of the Mineralogical Society of Korea
• /
• v.20 no.4
• /
• pp.357-366
• /
• 2007

Microorganisms participate in a variety of geochemical processes such as weathering and formation of minerals, leaching of precious metals from minerals, and cycling of organic matter The objective of this study was to investigate biogeochemical processes of iron leaching from magnetite ore by iron-reducing bacteria isolated from intertidal flat sediments, southwestern part of Korea. Microbial iron leaching experiments were performed using magnetite ore, Shinyemi magnetite ore, in well-defined media with and without bacteria at room temperature for a month. Water soluble Fe and Mn during the leaching experiments were determined by ICP analysis of bioleached samples, and the resulting precipitated solids were characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The extent of iron leaching from magnetite in the aerobic conditions (Fe = 15 mg/L and Mn = 3.41 mg/L) was lower than that in the anaerobic environments (Fe = 32.8 mg/L and Mn = 5.23 mg/L). The medium pH typically decreased from 8.3 to 7.2 during a month incubation. The Eh of the initial medium decreased from +144.9 mV to -331.7 mV in aerobic environments and from -2.3 mV to -494.6 mV in anaerobic environments upon incubation with the metal reducing microorganisms. The decrease in pH is due to glucose fermentation producing organic acids and $CO_2$. The ability of bacteria to leach soluble iron from crystalline magnetite could have significant implications for biogeochemical processes in sediments where Fe(III) in magnetite represents the largest pool of electron acceptor as well as to use as a novel biotechnology for leaching precious and heavy metals from raw materials.