• Journal of Microbiology and Biotechnology
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• v.22 no.1
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• pp.80-83
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• 2012

The addition of NaBr to the fermentation medium of a marine isolate of the fungus Dothideomycete sp. resulted in induced production of two toluhydroquinone derivatives, 5-bromotoluhydroquinone (1) and 4-O-methyltoluhydroquinone (2), and two known compounds, toluhydroquinone (3) and gentisyl alcohol (4). The structures of 1 and 2 were assigned through the spectroscopic data analyses. Compounds 1-4 showed a potent antibacterial activity against the methicillin-resistant and multidrug-resistant Staphylococcus aureus (MRSA and MDRSA) with MIC (minimum inhibitory concentration) values of 6.2, 12.5, 6.2, and 12.5 ${\mu}g/ml$, respectively. Compounds 1-4 also exhibited a moderate radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) with $IC_{50}$ values of 11.0, 17.0, 12.0, and 7.0 ${\mu}M$, respectively, which were more active than the positive control, L-ascorbic acid ($IC_{50}$, 20.0 ${\mu}M$).

• Journal of Microbiology and Biotechnology
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• v.28 no.7
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• pp.1217-1224
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• 2018

Seaweeds produce antioxidants to counteract environmental stresses, and these antioxidant genes are regarded as important defense strategies for marine algae. In this study, the expression of Pyropia yezoensis (Bangiales, Rhodophyta) ascorbate peroxidase (PyAPX) and manganese-superoxide dismutase (PyMnSOD) was examined by qRT-PCR in P. yezoensis blades under abiotic stress conditions. Furthermore, the functional relevance of these genes was explored by overexpressing them in Chlamydomonas. A comparison of the different expression levels of PyAPX and PyMnSOD after exposure to each stress revealed that both genes were induced by high salt and UVB exposure, being increased approximately 3-fold after 12 h. The expression of the PyAPX and PyMnSOD genes also increased following exposure to $H_2O_2$. When these two genes were overexpressed in Chlamydomonas, the cells had a higher growth rate than control cells under conditions of hydrogen peroxide-induced oxidative stress, increased salinity, and UV exposure. These data suggest that Chlamydomonas is a suitable model for studying the function of stress genes, and that PyAPX and PyMnSOD genes are involved in the adaptation and defense against stresses that alter metabolism.

• Journal of Microbiology and Biotechnology
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• v.9 no.3
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• pp.260-264
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• 1999

The combined activities of dextranase and amylase(DXAMase) from Lipomyces starkeyi KSM 22 produced from starch fermentation inhibited or prevented dental plaque formation. The activities were stable in commercial mouthwash products; DXAMase activity retained over 93％ of original activity after 6 months at 23℃. We examined the effects of enzyme inhibitors and active ingredients in mouthwash on DXAMase activity. The DXAMase was stable with 0.29％(w/v) EDTA, 20％ (v/v) ethanol, 0.05％ (w/v) fluoride, and 0.05％ (w/v) SDS. Among the active ingredients of mouthwash, sodium benzoate (up to 1 ％, w/v) had no inhibitory effect on either dextranase or amylase activity. In the case of cetylpyridinium chloride, the addition of 0.05％ (w/v) inhibited 6％ of dextranase activity and 13％ of amylase activity. Propylene glycol (up to 1％, w/v) showed no inhibitory effect on either enzyme activity. DXAMase (5 IU/㎖) in mouthwash could remove pre-formed films of glucan-bound S. mutans cells. The addition of 0.1 IU/㎖ DXAMase in mouthwash prevented the formation of insoluble-glucan. These in vitro properties of L. starkeyi KSM 22 DXAMase are desirable for its application as a dental plaque control agent.

• Natural Product Sciences
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• v.21 no.4
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• pp.227-230
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• 2015

Chemical investigation of the fermentation broth of a Soft Coral-Derived fungus Pestalotiopsis sp., led to the isolation of a new phthalide derivative, pestalotiolide A (1), three known analogues (2, 3 and 4), along with 5'-O-acetyl uridine (5) first isolated as a natural product. The structure of the new compound (1) was established by comprehensive spectroscopic analysis and chemical methods. Compounds 1 - 4 possessed varying degrees of antiviral activities, which was reported for the first time. Compared to the positive control ribavirin ($IC_{50}=418.0{\mu}M$), pestalotiolide A (1) exhibited significant anti-EV71 activity in vitro, with an $IC_{50}$ value of $27.7{\mu}M$. Furthermore, the preliminary structure-activity relationship of antiviral activities was also discussed.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.174-178
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• 2014

The present study was planned to analyze the nutritional quality, microbial counts and fermentative acids in Italian ryegrass (IRG) 80% and alfalfa 20% (IRG-HV) mediated silage inoculated with lactic acid bacteria (LAB) as a probiotic strain for 3 months. Crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), total digestible nutrient (TDN) and In-vitro dry matter digestibility (IVDMD), lactic acid bacteria (LAB), yeast and fungi counts and fermentation metabolites such as lactic acid, acetic acid and butyric acids were analyzed. The result shows that the nutritional quality and metabolite profiles of silage were significantly improved with LAB. For microbial counts, LAB showed dominant followed by yeast as compared with control silage. The pH of the silage also reduced significantly when silage inoculated with LAB. The result confirmed that silage preparation using different crops with L. plantarum inoculation is most beneficial for the farmers.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1995.04a
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• pp.67-67
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• 1995

Acyl-CoA:cholesterol acyltransferase (ACAT, EC 2.3.1.26) plays an important role in the control of intracellular free cholesterol content via its cholesterol esterifying activity. ACAT inhibitors are expected to be effective for treatment of atherosclerosis and hypercholesterolemia. In the course of a screening program for ACAT inhibitors from microbial sources, GERI-BP001 M, A, and B were isolated from the fermentation broth of a fungal strain. GERI-BP001 compounds were isolated from a culture broth of Aspergillus fumigatus F37 by acetone extraction, EtOAc extraction, SiO$_2$ column chromatography, and reverse phase HPLC. The structure of GERI-BP001 coumpounds were determined by $^1$H-NMR, $\^$l3/C-NMR, 2D-NMR, NOESY, and long range C-H COSY experiments. GERI-BP001 M, A, and B inhibit ACAT activity in an enzyme assay system using rat liver microsomes by 50% at concentrations of 75, 147, and 71 ${\mu}$M, respectively.

• Journal of Mushroom
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• v.12 no.1
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• pp.1-7
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• 2014

This study was initiated to investigate antioxidant, anti-acetylcholinesterase, and xanthine oxidase inhibitory activities and properties of fruiting bodies, mycelia, and fermentation culture filtrates from Phellinus igniarius. The contents of total phenols and flavonoid of fruit bodies, mycelia, and culture filtrate were 15.35-1.36 mg/g, 10.35-7.85 mg/g, and 8.25-5.36 mg/g. The 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilities of the extracts from the fruiting bodies, mycelia, and culture filtrates were 90.25-95.60%, 78.82-85.24%, and 76.32-82.50% at $50-400{\mu}g/mL$, respectively. The chelating ability of fruiting body extract on ferrous ions was higher than those of mycelia and culture filtrates tested. The anti-acetylcholinesterase inhibitory activity of the fruiting body extract at 400 ${mu}g/mg$ exhibited 91.10% on AChE, which is lower than that of positive control, galanthamine (94.82%). The xanthine oxidase inhibitory activities of the fruiting bodies, mycelia, and culture extract were 85.47%, 78.13%, and 72.49% at 400 ${\mu}g/mL$, respectively. Overall, the fruiting body extract has better anti-acetylcholinesterase, antioxidant and xanthine oxidase inhibitory activities than those from mycelia and culture filtrate.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.541-545
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• 1997

This study was conducted to investigate the effect of cocoon silk fibroin hydrolyzate(CSFH) on shelf-life extension of kimchi. CSFH was added in kimchi in the concentration of 0.3%(w/w), 0.6% and 0.9%. Kimchi with CSFH showed higher pH and lower titratable acidity than control and it was supposed that the growth of lactic acid bacteria was inhibited by CSFH. In model system, for complex lactic acid bacteria, CSFH showes antimicrobial activity.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.179-184
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• 2002

This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.863-872
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• 2010

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.