• Journal of Nutrition and Health
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• 제30권10호
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• pp.1188-1194
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• 1997

The aim of this was to investigate whether the regular consumption of kimchi influences the iron status (RBC , Hb, Ht, MCH, MCV, MCHC, transferrin , serum iron, and ferritin) in volunteers. Healthy male adults(n=12) took part in the study subdivided into the control Ⅰ-phase(for 2weeks), kimchi-phase (for 4 weeks), and control Ⅱ-phase(for 2 weeks). In addition to their normal diet, participant consumed 300g of lactic acid fermented Chinese cabbage kimchi daily for four weeks. In the control Ⅰ and control Ⅱ phases, the participants kept up their normal diets without consuming any fermented foods. Dietary intakes were recorded for 3 consecutive days in each phase, with the aid of household measures. Every two weeks. blood specimens were analysed. Significant differences(p<0.05) between the phases were found in MCHC, and transferrin in blood were not significantly changed during kimchi consumption. However, serum iron and ferritin levels were significantly increased(p<0.05) during kimchi consumption, achieving the highest levels in the fourth week of the kimchi components(ascrobic acid, sulfer compound, organic acid, capsaicin, gingerol , allicin). Because of lacticacid fermented kimchi's potential to prevent anemia , the consumption of this food can be recommended.

• 식품보건융합연구
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• 제8권6호
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• pp.1-10
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• 2022

Hypercholesterolaemia is one of the risk factors of coronary health in humans; hence this research was to investigate the effect of Parkia biglobosa seeds fermented with Lactobacillus plantarum on the cardiac risk factors of diet-induced hypercholesterolaemic Wistar rats. Hypercholesterolaemia in rats were experimentally induced and the hypercholesterolaemic Wistar rats were treated with iru samples. The total cholesterol, triglyceride, high density lipoprotein (HDL), low density lipoprotein (LDL), liver biomarkers and cardiac risks factors were determined after inducement and treatment with iru. Fourteen (14)-days after inducement, the rats in the group induced had the highest weight of 112.40 g while the control group had 94.30 g. The total cholesterol (TC) in the induced group was 100.80 mg/dl while the control had 51.40 mg/dl, triglyceride (TG) in the induced group was 111.75 mg/dl while the control group had 68.45 mg/dl. After 28 days of treatment, the group treated with fermented samples showed a reduction in the TC (100.80 to 56.99 mg/dl), Triglyceride (111.75 to 32.53 mg/dl), LDL (49.48 to 6.65 mg/dl), cardiac risk ratio (3.36 to 1.28), atherogenic coefficient (3.13-0.29) and atherogenic index (0.57 to 0.11). The result from this study reveals that fermented Parkia biglobosa sample reduced the cardiac risk of rats significantly.

• 생명과학회지
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• 제27권6호
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• pp.680-687
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• 2017

미생물을 이용한 천연물 발효 시 유용생리활성 증가가 보고된 바, 천년초(Opuntia humifusa; OH)를 Lactobacillus plantarum 을 이용하여 발효시켰으며(fermented Opuntia humifusa; fOH), fOH 의 비만 억제 효과를 확인하기 위해 45%Kcal 고지방식이(HFD)로 비만을 유도하였다. 이 전의 동물실험에 근거하여 OH 400 mg/kg 농도로 처리하였으며, fOH 는 최고 농도 400 mg/kg을 비롯하여 200, 100 mg/kg으로 처리하였다. 지속적인 HFD 공급으로 HFD 대조군에서는 체중, 복부지방 밀도, 난소주위 축적 지방 및 복부 축적 지방량 등이 증가하였으나, fOH 400, 200 mg/kg 처리군에서는 이들 비만인자들이 모두 유의적으로 감소하였다. fOH 100 mg/kg 처리 된 HFD 마우스는 OH 400 mg/kg 처리 마우스에 비해 의미 있는 억제 효과가 나타나지 않았다. 이는 OH에 비해 L. plantarum 로 발효된 fOH가 HFD공급 마우스에서 항비만 효과를 상승시키는 것으로 보인다. 추가적으로 2형 당뇨병 및 관련 합병증으로 확대하여 비만, 고지질혈증, 간지방증, 신장 기능 등을 이용하여 억제 기작 연구가 진행되면 대사증후군을 위한 새로운 강력한 치료제로서의 제안될 가능성이 있다.

• 한국식품과학회지
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• 제47권3호
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• pp.364-372
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• 2015

이 연구는 고지방 고콜레스테롤 식이를 12주 동안 랫트에게 공급하여 복분자와 홍삼, 복분자와 홍삼 발효 추출물의 지질대사 및 비만 개선효과를 조사하였다. 정상식이, 고지방 고콜레스테롤 식이, 양성대조군, 유산균발효군, 복분자와 홍삼, 복분자와 홍삼 발효 추출물 투여군의 체중증가, 음수, 식이 섭취량은 그룹간의 유의적인 차이를 보이지 않았다. 하지만 혈중 HDL-콜레스테롤은 고지방 고콜레스테롤 식이와 비교 했을 때 복분자와 홍삼 발효 추출물에서 유의적인 증가를 보였으며, LDL-콜레스테롤, 중성지방은 유의적인 감소율을 보였다. 또한, 간 조직에서 복분자와 홍삼 발효추출물 처치에 의해 HMG-CoA reductase, LDL receptor 및 SREBP-2 mRNA의 발현 증가와 지방생성 억제를 확인하였다. 그리고 복분자와 홍삼 발효 추출물 투여군은 비만인자인 혈중 leptin과 FAS의 농도를 유의적으로 감소시켰을 뿐만 아니라 대변에서 체내 콜레스테롤 배출을 증가시켰다. 이러한 결과로 미루어 보아 복분자와 홍삼 발효 추출물은 혈중 지질 대사 및 비만의 예방에 기여할 것으로 판단된다.

• Animal Bioscience
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• 제35권7호
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• pp.999-1009
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• 2022

Objective: To improve the feeding value of rice straw (RS), this study evaluated the potential of rice straw fermented with Pleurotus sajor-caju (FRS) as dairy goat feed. Methods: Spent Pleurotus sajor-caju mushroom substrate was used as fungi inoculum to break the lignocellulose linkage of rice straw, which was solid-fermented at 25℃ to 30℃ for 8 weeks. The ruminal degradation of pangolagrass hay (PG), FRS, and RS were measured in situ for 96 hours in three dry Holstein cows, respectively. Effect of fungi fermented RS on milking performance was studied in feeding trials. A total of 21 Alpine goats a trial were divided into 3 groups: a control group in which PG accounted for 15% of the diet dry matter, and FRS or RS was used to replace the PG in the control group. Goats were fed twice a day under two 28-day trial in individual pens. Meanwhile, a 3×3 Latin square trial (14 days/period) was conducted to study the rumen digestion of three diets by using three fistulated dry goats. Rumen contents were collected for metabolite analyses every one to three hours on the last two days. Results: In situ study showed that fermentation could elevate the rumen degradable fraction and effective degradability of RS (p<0.05). Effective degradability of FRS dry matter was significantly increased from 29.5% of RS to 41.7%. Lactating trial results showed that dry matter intake and milk yield in the PG group and FRS group were similar and higher than those in RS group (p<0.05). The concentration of propionic acid and total volatile fatty acid in the RS group tended to be lower than those in PG group (p<0.10). There were no differences in rumen pH value and ammonia nitrogen level among the groups tested. Conclusion: Fermentation of rice straw by spent Pleurotus sajor-caju mushroom substrate could substantially enhance its feeding value to be equivalent to PG as an effective fiber source for dairy goat. The fermented rice straw is recommended to account for 15% in diet dry matter.

• 한국수산과학회지
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• 제46권6호
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• pp.769-776
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• 2013

This study evaluated fermented soybean meal (FSM) as a fish meal (FM) replacement and determined the appropriate amount of FSM in juvenile olive flounder diet. Twenty-four aquaria with a flowing-water system were stocked with fish averaging 20.9 g at a density of 25 fish/tank. Five experimental diets were prepared replacing FM with 0, 10, 20, 30, or 40% FSM based on FM protein (designated $FSM_{0}$, $FSM_{10}$, $FSM_{20}$ $FSM_{30}$, and $FSM_{40}$, respectively). Two additional diets were prepared that replaced 30 or 40% of the FM with FSM with added amino acids (methionine and lysine) (designated $FSM_{30+AA}$, and $FSM_{40+AA}$, respectively). Fish (triplicates) were fed one of the eight experimental diets (50% crude protein and 16.7 kJ available energy $g^{-1}$ diet) for 8 weeks. Survival did not differ among the treatments during the feeding experiment. There were no significant differences in weight gain (WG) or specific growth rate (SGR) among the fish fed diets with up to 30% of the FM replaced. However, fish fed $FSM_{40}$ or $FSM_{40+AA}$ had a reduced WG and SGR, as compared to $FSM_0$ (control) (P < 0.05). The feed efficiency and apparent digestibility showed a similar trend (P < 0.05). The proximate composition in the whole body of fish differed only between the control and $FSM_{40}$ for the crude protein level and between the control and $FSM_{30+AA}$ for the crude lipid level. The whole-body amino acid composition did not differ among treatments. No significant differences were found between the diet groups with and without amino acid supplementation, indicating that amino acid supplementation had no effect. The major finding of this study is that fermented soybean meal may replace up to 30% of fish meal without amino acid supplementation for normal growth of juvenile olive flounder.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.48-53
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• 2006

Although garlic has been reported to have impressive effects in lowering serum lipids, there have been controversial evaluations on these effects. To find the potential fator causing the inconsistency in the previous studies, we examined the effects of two types of garlic according to the producing-area (hangihyung garlic, nangihyung garlic) on serum lipid profiles and leptin level. Thirthy six of 4 wk old Sprague Dawley male rats fed high fat diet (40% of calories as fat) for 6 wks to induce obesity, and subsequently fed 5% garlic powder supplemented (HF+H: hangihyung garlic powder, HF+N: nangihyung garlic powder) high fat diets (w/w) for further 5 wk. For the comparison, normal control group fed AIN-76A diet (11.7% of calories as fat). Supplementation with hangihyung and nangihyung garlic resulted in a significant reduction of high fat induced body weight gain, white fat (i.e., epididymal, visceral and peritoneal fat) development, adipocyte hypertrophy and the development of hyperinsulinemia and hyperliptinemia. Serum triglyceride and total cholesterol level was greatly reduced by hangihyung garlic supplementation (p<0.05). The HDL-cholesterol level was increased by dietary hangihyung and nangihyung garlic. There were slight non-significant decreases in triglyceride and total cholesterol of HF+N group as compared to those of HF group. Leptin level of HF+H group was found to be significantly lower than HF group (p<0.05). There was no significant difference among N group and HF+N group. These results suggest that hangihyung garlic may lead to the higher activity in improving lipid profiles than nangihyung garlic. Whether the hypolipidemic effect of garlic increases in a species-dependent has yet to be determined and awaits further research.

• 한국환경과학회지
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• 제26권5호
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• pp.651-659
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• 2017

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

• 한국어병학회지
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• 제18권2호
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• pp.187-195
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• 2005

양식 산업의 양적 발달에 따라, 이로 인한 배출수 문제는 환경적 측면에서 관심이 증대되고 있다. 특히, 육상 수조식 넙치 양식장에서 배출되는 배출물을 사료 첨가제로 사용하는 것은 환경오염 감소와 자원의 재활용이라는 측면에서 중요한 의미를 가진다. 따라서, 본 연구는 발효물 첨가에 따른 넙치, Paralichthys olivaceus의 간 및 신장의 생화학적 스트레스 반응을 조사하였다. 배출물 발효 조건 및 첨가 농도에 따른 간 중량지수, 글루타치온 함량 및 글루타치온 의존 효소활성 등을 조사한 결과 50% 발효구와 50% 농축구에서 대조구와 비교하여 각각 glutathione peroxidase 효소활성과 간 중량지수의 유의적 증가가 관찰되었지만, 이를 제외한 실험군 차이는 나타나지 않았다. 이러한 결과로부터 생화학적 측면에서 발효물 첨가가 간 및 신장 기능과 안전성에 영향을 주지 않는 것으로 평가되며, 양식어의 사료 첨가제로서의 환경적 측면에서 고려할 필요성이 대두된다.

• 생명과학회지
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• 제23권4호
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• pp.529-536
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• 2013

본 연구에서는 Bacillus subtilis D7과 발아콩을 이용하여 발효된 청국장의 특성을 조사하였다. 백태는 6시간 침지 후, $25^{\circ}C$에서 2시간마다 4일 동안 물을 공급했을 때, 발아율이 가장 높았다. 총 이소플라본 함량은 발아 전 971.3 ${\mu}g/g$이었고, 발아 후 1023.8 ${\mu}g/g$이었다. 실험에 사용된 모든 청국장에서 아미노태 질소 및 암모니아태 질소 함량은 배양시간이 경과함에 따라 증가하였고, 청국장의 pH는 발효과정을 통하여 pH 7.8-8.0로 증가하였다. 청국장의 생균수는 발효 24시간까지 급증한 후, 약간 감소하였다. 청국장의 protease 활성은 발효 30-36시간까지 증가하였고, B. subtilis D7를 이용한 청국장의 ${\alpha}$- 및 ${\beta}$-amylase 활성은 발효 12-18시간까지 증가하였다. 청국장을 섭취한 마우스의 ALP 활성과 SOD 활성은 대조군보다 매우 높았다. AST 활성은 미발아콩 청국장 섭취군보다 발아콩 청국장 섭취군에서 더 높았다. 결론적으로 B. subtilis D7을 이용하여 조제된 발아콩 청국장은 품질 특성이 향상되었고, 기능성 성분의 함량이 증가되었다.