• Journal of The Korean Society of Grassland and Forage Science
• /
• v.36 no.1
• /
• pp.7-14
• /
• 2016

The objective of this study was to determine the effect of bacterial inoculation (Lactobacillus plantarum or combo inoculant mixed with Lactobacillus plantarum and Lactobacillus buchneri) and addition of fibrolytic enzyme on chemical compositions and fermentation characteristics of whole crop barley (WCB) and triticale (TRT) silage, their ruminal in vitro fermentation, and digestibility. In TRT silage, enzyme addition significantly (p<0.01) decreased NDF content compared to no enzyme addition treatment. Organic acids such as lactate and acetate contents in WCB and TRT silages were significantly (p<0.01) higher compared to those in the control. Particularly, lactate content was the highest in L. plantarum treatment. Fibrolytic enzyme treatment on both silages had relatively higher lactic acid bacteria content, while mold content was lower in both treatments compared to that in the control. In vitro dry matter digestibility was generally improved in WCB silages. It was higher (p<0.01) in TRT with mixed treatment of L. plantarum, L. buchneri, and enzyme compared to others. In vitro ruminal acetate production was relatively higher in treatments with both enzyme and inoculant additions compared to that in the control. Therefore, the quality of silage and rumen fermentation could be improved by inoculants (L. plantarum and L. buchneri) regardless whether whole crop barley (WCB) or triticale (TRT) silage was used. Although it was found that fibrolytic enzyme addition to both silages had various quality and rumen fermentation values, further study is needed.

• Korean Journal of Agricultural Science
• /
• v.29 no.2
• /
• pp.20-34
• /
• 2002

This study was conducted to examine the effects of an Aspergillus oryzae fermentation culture on the in vitro digestibilities of dry matter, crude fiber, acid detergent fiber (ADF), neutral detergent fiber (NDF), crude protein, and pH in in vitro experiment of diets for dairy cows. A fungal species, Aspergillus oryzae was supplied by Korea Research Institute of Bioscience and Biotechnology, Daejeon, Korea (KCTC 1229). The experimental diets were commercial compound feed (concentrate) and total mixed ration (TMR) for lactating cows, of which chemical analyses were determined at Research and Development Institute, Woosung Feed Co., Ltd., while the digestibilities were done at the laboratory of Chungnam National University. Aspergillus oryzae culture products were added to compound feed and TMR at the rate of 0, 1.0, 2.0, 3.0% respectively. The experimental diet with the rumen fluid sampled from Holstein fresian milking cows were used and digested for 24 hrs, 48hrs and 72hrs in the shaking incubator. The residues of the digesta were digested for 48hrs in the incubator in which put 30ml of 0.1N HCl with 0.2% pepsin at $39^{\circ}C$. The final precipitates were dried for 48hrs in the drier at $60^{\circ}C$. These experimental procedures were triplicated to determine the in vitro digestibility of dry matter, crude fiber, ADF, NDF, crude protein and pH. Compared to control diet, not added Aspergillus oryzae, the DM digestibility of fungal diets were improved 2.1%(63.1%), 9.7%(68.5%) and 9.0%(68.0%) for 24 hour fermentation in compound feed while 4.8%(60.0%), 6.4%(61.1%) and 2.9%(58.8%) in TMR. On the contrary, for 48 hour and 72 hour digestibilities, the effects of Aspergillus oryzae culture on the digestibility of dry matter were relatively lowered compared to 24 hour digestibility. Referring to the digestibility of dietary fiber, Aspergillus oryzae was believed to significantly improve digestibilities of crude fiber, ADF and NDF. Those were increased up to 13.3%(53.3%) for 24 hour fermentation, while 2.4%(54.6%) for 3.0% added for 72 hour fermentation in compound feed. However, there were no significant differences among the treatments for the inclusion rate of Aspergillus oryzae, even though the more inclusion rate, the better digestibility. The protein digestibilities were significantly improved from 0.4%(79.7%) to 9.4%(71.8%) by adding Aspergillus oryzae into compound feed. However, there were no significant differences between the two experimental diets, 2.0% and 3.0% Aspergillus oryzae included diets. In case of TMR, the protein digestibilities were significantly improved from 4.0%(70.4%) to 6.3%(65.1%) by adding Aspergillus oryzae. However, there were no significant differences between the two experimental diets, 2.0% and 3.0% Aspergillus oryzae included diets. In this study, there were no significant differences among the treatments in pH. On the contrary, there were slightly decrease in pH by adding Aspergillus oryzae into experimental diets but not significant. Summarizing the results of this examination, Aspergillus oryzae fermentation culture is believed to improve the digestibilities of dry matter, fiber and crude protein in cattle diets. However, more detailed research for the mechanism of the fungal culture is required to improve ruminal environment.

• Journal of Microbiology
• /
• v.39 no.1
• /
• pp.11-16
• /
• 2001

Tentative identification of Leuconostoc lactis IH23 isolated from kimchi (a fermented vegetable product) has been described previously with 16S rDNA sequencing (Choi, 1., M. Sc. Thesis Inha Univ.1999). This strain produced the slime identified as dextran based on IR, $\^$13/C- and $^1$H-NMR spectroscopic results. Further study proved that the isolate IH23 belongs to a homogeneous genetic group with L. lactis DSM 20202$\^$T/ and L. argentinum DSM 8581$\^$T/. The results showed DNA-DNA homology of 99-100%, 16S rDNA gene sequence similarity (97.7% ), and a phylogenetic relationship although L. argentinum DSM 8581$\^$T/ had lower homology (80-91%). These data indicate that L. argentinum DSM 8581$\^$T/ and the isolate IH23 belong to an identical species with L. lactis DSM 20202$\^$T/at the genetic level, although in carbohydrate fermentation, the isolate IH23 was mast closely related to L. argentinum DSM 8581$\^$T/ and quite different from L. lactis DSM 20202$\^$T/. Here we first report the isolation of consistent phenotypic variation in Leuconostoc lactis. We also emphasize that the nomenclature of subspecies needs to be differentiated into the three strains mentioned above in Leuconostoc lactis.

• Journal of Microbiology and Biotechnology
• /
• v.3 no.2
• /
• pp.129-133
• /
• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.172-175
• /
• 2008

Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang.

• 한국생물공학회:학술대회논문집
• /
• 2001.11a
• /
• pp.325-328
• /
• 2001

Teicoplanin is a glycopeptide antibiotic produced by Actinoplanes teichomyceticus novo sp. A TCC 31121. It is active against Gram-positive bacteria and it is under evaluation for use in man. Teicoplanin mixture in fermentation broth contains major amounts of teicoplanin $A_1$ and $A_2$ and a minor amount tcicoplanin of $A_3$. Commercial teicoplanin product is composed of five major components of very similar polarity, designated T-$A_2$-l, 2, 3, 4 and 5, and the more polor component, designated T -$A_3$. The culture conditions were studied in order that hydrophilic teicoplanin $A_2$ components are more produced but hydrophobic teicoplanin $A_1$ with lower bioactivity are less produced in submerged culture. Effects of culture pH and nutrients on the biosynthes ratio of teicoplanin $A_1$ and $A_2$ were confirmed in flask culture using MOPS buffer system through TLC, bioautography and bioassay. It was elucidated that optimal pH is 7.4 for teicoplanin $A_2$ biosynthesis but is 5.2 for teicoplanin $A_1$ biosynthesis, and that trace elements stimulate $A_2$ production but malt extract stimulate $A_1$production.

• 한국생물공학회:학술대회논문집
• /
• 2003.04a
• /
• pp.34-38
• /
• 2003

For the production of $B^{30}-homoserine$ insulin analog as a novel anti-diabetic drug, the fermentative study was attempted for the maximal gene expression of HTS-fused $B^{30}-homoserine$ insulin precursor in the recombinant Escherichia coli cells. In a batch fermentation, the maximal production of insulin precursor as much as 38.95 mg/L-h, which occupied more than 12.8% of total cell protein. was achieved when the gene expression was induced by 0.5 mM IPTG at the middle logarithmic growth phase. The HTS-fused $B^{30}-homoserine$ insulin precursor was recovered from a batch culture through the processes of cell harvest, collection of insoluble fraction after sonication and purification by nickel affinity column chromatography. The isolated insulin precursor was 14 mg/L with a recovery yield of 35.9% of expressed gene product. The insulin A and B chain mixture was recovered after the insulin precursor was subjected to CNBr cleavage and purified by nickel affinity column chromatography. The isolated insulin chains were then sulfitolyzed with sodium thiosulfat and sodium tetrathionate, and reconstituted to insulin analog with ${\beta}-mercaptoethanol$, followed by purification with CM-Sepharose C-25 column chromatography.

• Proceedings of the Korean Society of Applied Pharmacology
• /
• 1996.04a
• /
• pp.174-174
• /
• 1996

Extract of Pulsatilla Koreana (SB-31) showed promising antitumor activity in vitro (J. Kor Cancer Asso 26:959-963, 1994). We studied the mechanism of cytotoxicity of SB-31. HL-60 cells were cocultivated with various concentrations of SB-31 for 5 hours. The DNAs from HL-60 cells exposed to SB-31 showed the ladder pattern typical of apoptosis. Effect of SB-31 on topoisomerase I activity was determined by slight modification of the method by E. Aflalo(1994). The pBR322 DNA showed dose-dependent increase of R-Form DNA upon incubation with SB-31. The topoisomerase Ⅰ-like activity (Increase of R-Form DNA) was accentuated with higher dose of SB-31. It is postulated that SB-31, which is a fermentation product of Pulsatilla koreana and which loses its activity when kept in ambient temperature for more than 96 hours, may contain topoisomerase Ⅰ-like activity and the enhanced excessive single strand breaks induced by 55-31 may result in apoptosis.

• Natural Product Sciences
• /
• v.20 no.1
• /
• pp.29-32
• /
• 2014

In the present study, we examined the chemoprotective effects of different rice bran, which are produced by fermentation or not, on doxorubicin induced rat model, and detected the change of components of rice bran. Rats receiving fermented rice bran of 100 mg/kg by oral plus doxorubicin 10 mg/kg had greater weight gain as +24% than that observed with doxorubicin alone. In case of the treatment of non-fermented rice bran of 100 mg/kg by oral with doxorubicin of 10 mg/kg, fermented rice bran showed a -1.3% decrease in body weight. 100 mg/kg fermented rice bran decreased the incidence to 30%, and non-fermented rice bran decreased the incidence to 50%. In lethality, the rate of death of doxorubicin was 60%. 100 mg/kg fermented rice bran decreased to 10% in death rate and non-fermented rice bran to 30%. In gross gastrointestinal pathology, doxorubicin showed the gross gastrointestinal mucosal pathology in 70% of treated rats, fermented rice bran decreased to 40% and non-fermented rice bran to 50%. In the change of constituent, xylose concentration of fermented rice bran was detected to 59.33 mg/g while its concentration of non-fermented rice bran was 11.12 mg/g.

• Natural Product Sciences
• /
• v.26 no.3
• /
• pp.244-251
• /
• 2020

This study investigated therapeutic candidates with anti-inflammatory potential among traditional dietary ingredients targeting inflammatory bowel disease (IBD). Both Avena sativa and traditional fermented products, such as Korean soy paste, are popular health foods. We investigated the anti-inflammatory effects of soy paste combined with A. sativa (KDA), compared with soy paste without A. sativa (KD) by evaluating the expression of pro-inflammatory cytokines in lipopolysaccharide-stimulated RAW264.7 mouse macrophages and HT-29 human colon epithelial cells. KDA significantly inhibited the production of nitric oxide (NO) and downregulated the pro-inflammatory cytokines, such as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α in lipopolysaccharide (LPS)-induced RAW264.7 cells. In another in vitro experiment involving LPS-stimulated HT-29 cells, KDA suppressed the levels of IL-8, which is the chemokine elevated in IBD. In addition, KDA exhibited anti-oxidative properties, such as 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,2'-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. Our findings revealed that A. sativa combined with soy paste exhibits a synergistic anti-inflammatory and anti-oxidant effect following fermentation. These results suggest that KDA may be used as a potential anti-inflammatory therapy against IBD.