• Korean Journal of Veterinary Service
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• v.41 no.3
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• pp.141-147
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• 2018

Red ginseng marc is a by-product of Korean red ginseng (panax ginseng CA Meyer) and contains ginsenoside which has pharmacological effects. The Korean red ginseng marc was fermented with Bacillus subtilis (RGMB). This study was carried out to investigate the RGMB effect on swine immunity. The variation of ginsenoside depending on the RGMB fermentation time was analyzed. Swine (Landrace${\times}$Yorkshire) were divided into control group (basic diet) and RGMB group (RGMB 1% diet). One percent RGMB was fed to the RGMB group for 28 days. The biochemical parameters, cytokine and immunoglobulin were analyzed. For 48 hours of fermentation on RGMB, ginsenoside Rb1 had increased 180.94%, Rg3 235.85%. Rg1 wasn't detected before fermentation, but was detected after 48 hours of fermentation. The RGMB had effect of deceasing initial AST concentration $79.33{\pm}12.85U/L$ to $54.00{\pm}14.46U/L$ in final and was significantly lower (P<0.05) than control in final. In final RGMB had significantly lower (P<0.05) ALT concentration of $48.57{\pm}8.26U/L$ comparing with control group of $65.43{\pm}10.31U/L$. RGMB had the effect of significantly decreasing (P<0.05) $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ concentration of $2.44{\pm}1.31ng/mL$, $0.71{\pm}0.36ng/mL$ and $0.51{\pm}0.21ng/mL$. The IgA concentration had significantly increased (P<0.05) in RGMB group of $0.56{\pm}0.06mg/mL$ in final. These results demonstrate that RGMB has effect of increasing immunity and practicable to use as feed additives on swine.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.231-238
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• 2015

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B.amyloliquefaciens ($2.10^8cfu/g$), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.79-86
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• 2008

In this study the sensitivity subjected to housing environmental as well as actual life and subjected to dietary living using experimental mice were investigated. In order to invest sensitivity for dietary life of the mice, using the dropwort(MINAISU) juice and the fermented with the extracted dropwort for change of weight on the mice, this was examined. The result of thus, group of infection through the mouth on dietary treatment for the high-fat foods and the dropwort more than compared with group of dietary treatment for the high-fat foods tended to be decreased. On fermented secretion group of the dietary treatment total cholesterol number also was decreased, the concentration of HDL cholesterol was shown a slight increased. The result of studying for the sensitivity controlled architectural structural material for the mice, coming under wooden living environment, making appearance with increasing weight as well as taking food and drink for psychological rest was considered. To examine changing weight through the mice in regard to the sensitivity for dietary life and living environment, in connection with promotion of health as well as diseases control the caused by those, would be achieve new balanced growth on basic study. Also that would be anticipated to making good use of thus results.

• International Journal of Industrial Entomology and Biomaterials
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• v.31 no.1
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• pp.25-29
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• 2015

The white-spotted chafer, Protaetia brevitarsis (Coleoptera: Scarabaeidae), has been traditionally used in Korea as a medicine for preventing liver-related diseases and suppressing liver cancer. Therefore, this insect is economically important and is commercially reared and sold in Korea. Recently, P. brevitarsis was listed as a temporal food ingredient by the Korean Ministry of Food and Drug Safety. Given the increasing economic importance of this beetle, we have sought to improve rearing conditions for its commercial production. In this study, we compared the effects of two food supplements, clay and charcoal, on the growth of second instar larvae of P. brevitarsis. Clay and charcoal are generally known as good adsorbent for removal of contaminating substances in insect feed. We fed second instar P. brevitarsis larvae a commercial diet consisting of fermented sawdust with seven different combinations of clay and/or activated charcoal, and measured their effects on weight gain for approximately 17 wk until larvae pupated. We found that addition of clay at 2.5% w/w of the fermented sawdust diet had no negative effect on weight gain of second instar P. brevitarsis larvae and thus may improve the quality of P. brevitarsis as a commercial food.

• Korean Journal of Veterinary Service
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• v.33 no.4
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• pp.387-392
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• 2010

This experiment was conducted to investigate the effect of fermented spent mushroom substrate (FSMS) on growth performance, blood profile, intestinal microflora and ammonia gas production of feces in broiler chickens. A total of three hundred sixty, 1-day-old male broiler chicks (Ross) were randomly divided into 3 groups with 6 replicates of 20 birds each. The treatments were control (free FSMS), 15% FSMS (basal diet with 15% FSMS) and 30% FSMS (basal diet with 30% FSMS). The final body weight and body weight gains were slightly improved in 30% FSMS than control (P<0.05). Feed intake and feed conversion were significantly improved as compared to those of the control groups. The Leukocytes of blood serum in FSMS groups were significantly decreased as compared to those of control groups. There are no significant differences among the groups in the contents of albumin (ALB), total cholesterol (TCHO), glucose (GLU), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in blood serum. The content of total glucose (TG) in 30% FSMS containing dietary groups was significantly decreased as compared to that of the control groups. The content of HDLC in 30% FSMS containing dietary groups was significantly increased as compared to that of the control group. The number of lactobacillus in the intestinal microflora were significantly increased in chicks fed FSMS groups. The ammonia gas production in FSMS groups was siginificantly decreased as compard to that the control groups. These results indicated that dietary FSMS exerted growth performance for feeding broiler.

• Journal of Nutrition and Health
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• v.5 no.1
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• pp.33-42
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• 1972

This study was designed to investigate the nutritional value of fermented soybean bran as animal feed. Natural soybean bran has low protein quality and high cellulase contents. The soybean bran was supplemented by urea and ammoniumsulfate as N-source for incubation of Aspergillus niger. After incubation of soybean bran with Aspergillus niger, the nutritional quality of protein and riboflavin contents were increased in general and more in aging process than in fermentation. In order to elucidate the biological efficiency of prepared soybean bran, 120 male weanling rats were divided into 22 groups, five rats each, and were fed by standard casein diet mixed with soybean bran in the proportion of 1/10, 1/15, 1/20 respectively. The animals were kept under the experimental diet for nine weeks. In the result of this study, food efficiency ratio showed higher in the groups of urea and ammonium-sulfate-add group than row soybean bran group but the former group is lower than the later in the body weight gains. Protein efficiency ratio was also same trend. It was noteworthy that the nitrogen retention rate in total body on the basis of urinary nitrogen excretion and dietary intake nitrogen and in big organ such as liver and spleen were higher in fermented group than raw soybean bran fed group. It was worth while to treat the soybean bran in first place fermentation and further aging process to elevate the biological efficiency and effect of nutritional values specifically of protein and of riboflavin.

• Microbiology and Biotechnology Letters
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• v.51 no.2
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• pp.191-202
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• 2023

Elevated serum cholesterol is a main risk factor for heart disorders. Most probiotic products administered to lower cholesterol are dairy products which are not suitable for lactose-intolerant individuals. In this study, we assessed the cholesterol-lowering efficacy of LAB isolated from traditionally fermented drinks in diet-induced rats and determine their efficacy in the production of non-dairy, probiotic formulations using papaya juice. LAB were isolated from palm wine and corn beer on MRS agar using a pour-plate technique. Identification was carried out using 16S rRNA gene sequencing. A hypercholesterolemia model in which diet-induced Wistar albino rats were assigned into four groups was established. Oral gavage was carried out for 30 days. On the 31^st day, the rats were dissected and the serum lipid profile was analyzed using biochemical kits. A 10⁶ cfu/ml of a 24-h-old culture of selected lactobacilli was used to inoculate papaya juice and incubated at 37℃. Microbial and chemical changes were assessed during papaya fermentation and after four weeks of cold storage. Two selected isolates (Pw1 and Cb4) had in vitro cholesterol reduction of > 80%. These two isolates lowered lipid profile (triglyceride, total cholesterol, LDL-c) significantly, and increased HDL-c levels (p < 0.5) in the rat sera. Phylogenetic analysis showed that Pw1 was 98.86% similar to Limosilactobacillus fermentum, while Cb4 was 99.54% similar to Enteroccocus faecium. Both strains fermented papaya juice with cell viability reaching 8.92 × 10⁸ cfu/ml and 25.3 × 10⁸ cfu/ml respectively, and were still viable after 4 weeks of cold storage.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.513-526
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• 2014

Objectives: This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women. Methods: Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program. Results: Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance. Conclusions: These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.

• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.281-286
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• 2011

This study was performed to investigate the effects of salted and fermented shrimp ethanol extract (SFS) on serum lipid metabolism and hepatocytes in rats. Male Sprague-Dawley rats were administered 60% fat feed to induce hypercholesterolemia and were divided into five groups. Experimental groups were classified according to administered diet: normal diet group (NC), high cholesterol diet group (HC), high cholesterol and low dose shrimp extract (20 mg/kg) group (HC-SFSL), high cholesterol and high dose shrimp extract (200 mg/kg) group (HC-SFSH), and high cholesterol and lovastatin (20 mg/kg) group (HC-Lov). The experimental diets were fed ad libitum for 14 days. Compared with the control group, the serum cholesterol and triglycerides were 40.4 and 64.7% lower in the group fed HC-SFSH respectively. Low density lipoprotein (LDL)-cholesterol concentration in serum decreased in the HC-SFSH group compared with the HC group. In a histological assay, hepatocytes in the HC group showed that the vacuolated cells by fat appear clear due to the large amount of intracytoplasmic fat, whereas the liver hepatocytes in the group fed SFS effectively decreased fatty liver and intracytoplasmic fats. These results suggest that the extract of salted and fermented shrimp has an antiatherosclerotic effect and may lessen the effects of cardiovascular disease by reducing the cholesterol level in serum.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.329-340
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• 2007

This study was conducted to evaluate effects of fermented wild-ginseng culture by-product on growth performance, blood characteristics, meat quality and ginsenoside concentration of meat in finishing pigs. Forty-eight pigs(Landrace×Yorkshire×Duroc, 76.26±1.06kg average initial body weight) were used in 49d growth assay. Dietary treatments were included 1) CON(basal diet), 2) FWG1(basal diet+2.5% fermented wild-ginseng cultures by-product) and 3) FWG2(basal diet+5.0% fermented wild-ginseng cultures by-product). The pigs were allotted into four pigs per pen with four replicate pens per treatment by completely randomized design. No differences were found among treatments for ADG, ADFI and gain/feed from 0day to 49day of the experiment(P>0.05). Dry matter digestibility was greater in FWG1 treatment than CON treatment(P<0.05). In cholesterol concentration of blood, HDL cholesterol was significantly higher in CON treatment than FWG1 treatment(P<0.05). In meat quality, TBARS was significantly lower in FWG1 and FWG2 treatments than CON treatment(P<0.05). In sensory evaluation, Marbling was significantly higher in CON treatment than FWG1 treatment(P<0.05). Firmness in FWG2 and CON treatments was higher than FWG1 treatment(P<0.05). In meat color, L*-value of longissmus dorsi muscle was increased in FWG1 treatment compared to CON and FWG2 treatments(P<0.05). a* and b*-value of longissmus dorsi muscle were increased in CON and FWG1 treatments compared to FWG2 treatment (P<0.05). Ginsenoside concentration of meat was significantly higher in FWG2 treatment than CON treatment(P<0.05). In conclusion, fermented wild-ginseng culture by-product was effective for improving dry matter, TBARS, firmness, meat color and ginsenoside concentration of meat in finishing pigs.