• Food Science and Preservation
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• v.23 no.5
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• pp.680-688
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• 2016

This study analyzed the changes in physicochemical components of Astragalus membranaceus (AM) fermented with Phellinus linteus. Moisture content, pH, total acidity, total reducing sugar content, extraction yield, free sugar content, free amino acid and isoflavonoid (calycosin, formononetin) were investigated. The moisture content was increased during fermentation with Phellinus linteus. The pH level increased while the total acidity significantly decreased during fermentation. The reducing sugar content were in the range of 0.32~0.61%. The extraction yield using water was higher than that using 80% ethanol. The major free sugars were identified as glucose, fructose, sucrose and the content of free sugars decreased through fermentation. However, the glucose and sucrose contents of the water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, calycosin and formononetins contents in water extracts of after 30 days of AM fermentaion with Phellinus linteus were (3.91 mg/100 g) and (1.38 mg/100 g), respectively. These results suggest that fermentation with Phellinus linteus could be used to increase the bioactivity of AM. The mycelium-fermented AM could be a valuable source of functional material and edible resource for industry.

• Food Science and Preservation
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• v.12 no.6
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• pp.650-655
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• 2005

To produce a flavonoid-enriched vinegar from onion, vinegar fermentations of onion juice, extraction of flavonoids from onion-dry scale, and change of the flavonoids in vinegar were investigated. Alcohol and vinegar fermentations from the onion juice were effectively improved by using the onion juice heated at $80^{\circ}C$ for 10 min. When various types of onion juices were used for onion vinegar production, the vinegar fermentation of heat-treated onion juice containing $4\%$ ethyl alcohol showed maximal acid production. Flavonoid compounds in onion vinegar made from fresh onion juice was larger than the other onion vinegar. To produce a flavonoid-enriched vinegar, when it was examined the $05\%$ onion-dry scale was added to $6\%$ acetic acid, optimum extraction time was 90 min. And by adding $0.5\%$ onion-dry scale to onion vinegar, quercerin monoglucoside and quercetin contents increased.

• Journal of Mushroom
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• v.13 no.4
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• pp.282-287
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• 2015

Physiological activities of 70% methanol, fermented ethanol and hot-water extracts of Pleurotus eryngii were investigated. Free radical scavenging activities of P. eryngii extracts were determined according to the elimination of DPPH radicals. Their nitrite scavenging activity and total polyphenol content were also determined. Amino acid analysis showed that phenylalanine (Phe) and glutamic acid (Glu) are most abundant essential and non-essential amino acids in the analyzed extracts. The hot-water extract of ASI 2394 represented the highest antioxidant activity with the DPPH radical scavenging rate value of $40.97{\pm}1.65%$. ASI 2820 displayed the superior capacity to eliminate nitrate regardless of extraction solvents. The hot-water extract of ASI 2887 had the highest content of polyphenol. Our results showed that P. eryngii is well qualified as a functional food.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.111-116
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• 2018

Roasting process of grains modifies their physicochemical characteristics that affect flavor, color, taste, and textures, as well as composition of bioactive compounds. We roasted oats at different temperatures (150, 200, and $250^{\circ}C$) and for different time periods (15 and 30 min). The polyphenol and flavonoid contents in different solvent extracts (methanol, fermented ethanol, and water) were also investigated. The total polyphenol and flavonoid contents were highest in the methanolic extract (135 mg gallic acid equivalent/g and 29 mg catechin equivalent/g, respectively, at $250^{\circ}C/30min$ roasting) and increased with roasting time and temperature. In addition, the avenanthramides were most abundant as accessed ($266{\mu}g/g$) in the methanolic extract upon roasting at $200^{\circ}C$ for 15 min. The radical scavenging activities, using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging, increased with roasting temperature and time. The roasting process may modify the physicochemical structure of oats, thereby, improving polyphenol extraction and antioxidant activity. The results of this study could be used for the manufacture of foods using roasted oats.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.228-235
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• 2013

Radish (Raphanus sativus) is a common cruciferous vegetable, and its aerial parts, called Mu-chung in Korean, have plentiful nutritional components such as vitamins, minerals and dietary fibers. Mu-chung has been used as a kimchi, a traditional Korean fermented dish, and dried Mu-chung is an important component of soups commonly consumed during winter in Korea. Since the advent of the mass production of radish in Korea, with the segregation of farm areas and towns and changing diets, Mu-chung has mostly been discarded instead of utilized. In addition, studies concerning the efficient utilization and useful bioactivities of Mu-chung are still lacking worldwide. In this study, we prepared the ethanol extract of Mu-chung and its subsequent solvent fractions. Antimicrobial, antioxidation, and anticoagulation activities were then evaluated in the hopes of developing a functional biomaterial from Korean radishes' aerial parts. The ethanol extraction yield for hot-air dried Mu-chung was 5.6%, and the fraction yields of n-hexane (H), ethylacetate (EA), butanol (B) and water residue were 25.3, 3.6, 19.4, and 51.7%, respectively. Analysis of total polyphenol and total flavonoid contents showed that the EA fraction had the highest content (97.57 and 152.91 mg/g) amongst the fractions. In antimicrobial activity assays, the H and EA fractions were effective against gram positive bacteria (Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis), but not effective against gram negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The B fraction also exhibited moderate antibacterial activity, suggesting that the extract of Mu-chung has various antibacterial components. In antioxidation activity assays, the EA fraction showed strong DPPH, ABTS and nitrite scavenging activities ($69-222{\mu}g/ml$ of $IC_{50}$), including reducing power. In anticoagulation activity assays, the EA fraction demonstrated strong inhibition activity against human thrombin and prothrombin. Prominent anticoagulation activity was found in aPTT assays; the aPTT of the EA fraction was extended 15-fold compared than that of the solvent control. Our results suggest that Mu-chung is an attractive nutritional food material possessing useful bioactivities, and the EA fraction of Mu-chung could be developed as a functional food ingredient.

• Microbiology and Biotechnology Letters
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• v.45 no.2
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• pp.124-132
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• 2017

Microbial secondary metabolites of marine organisms are regarded as major sources of structurally and biologically novel compounds with numerous potential uses. Sponge-microbe associations are among the most interesting sources for exploring bioactive compounds. In this study, the bacterial strain Microbulbifer sp. (127CP7-12) was isolated from the Asian marine sponge Hymeniacidon sinapium collected at an intertidal zone on the west coast of Korea. Cultured bacteria produced a violet pigment, and optimal culture conditions for violet pigment production were investigated. Maximum production of the violet pigment from the strain culture was observed under the conditions of $25^{\circ}C$, pH 6.0, and 3% NaCl. Acetone provided better extraction of the pigment from fermented broth compared with ethanol and methanol. The proposed structure of the major component in the extracted crude pigment was determined via high-performance liquid chromatography, nuclear magnetic resonance, mass spectrometry, and UV spectra analyses, which showed that the metabolite was the promising bioactive compound violacein. This study describes the examination of marine bioactive materials from microbe-engaged metabolites and the ecological implications of the sponge-microbe association in a changing ocean.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.174-181
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• 2012

This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC

• Journal of Digital Convergence
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• v.12 no.10
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• pp.477-484
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• 2014

The purpose of this study is to verify the antimicrobial effect of garlic and black garlic against pathogenic bacteria. For the comparative analysis of antibacterial effects of garlic, Ampicillin $10{\mu}g$ (BBL) was used as control antibiotics. Research experiments were conducted on each of November 2013 and January 2014. Susceptibility to the antimicrobial effect was measured through Kirby-Bauer disc diffusion method and verified according to the standard proposed by the CLSI. Antimicrobial effect of fresh garlic was higher regardless of the method to extract than Ampicillin $10{\mu}g$. In contrast, the manufacturing methods of the black garlic had no effective differentiations. In antimicrobial susceptibility test, black garlic showed resistance to all of 4 strains. However, in the ethanol-extract of fermented black garlic(natural aging of 15 days.) was found the small changes of the growth-inhibition-zone against S. aureus (8 mm)and E. coli(7 mm). This study proposes a variety attempts about the extraction methods of black garlic for the possibility of food preservation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.642-650
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• 2016

Cynanchi wilfordii Radix (CW) and Perilla sikokiana (PS) were extracted under different conditions to study their antioxidant, anti-diabetic, and anti-obesity activities. Their potentials as functional food ingredients were investigated. The highest total phenol contents were $15.74{\pm}0.69mg/g$ for CW100 [100% fermented ethanol (FE) extract from CW] and $39.37{\pm}3.46mg/g$ for PS50 (50% FE extract from PS). When extracts were processed at 1 mg/mL, DPPH radical scavenging activities were $79.79{\pm}0.79%$ and $82.69{\pm}1.07%$, respectively, at CW100 and PS50. ABTS radical scavenging activities were $80.20{\pm}2.86%$ and $75.00{\pm}1.78%$, respectively, at CW100 and PS50. However, ferric reducing antioxidant power activities at 1 mg/mL were higher than 80% for PS under all extraction conditions. The highest ${\alpha}$-amylase inhibitory activities were $51.56{\pm}0.56{\sim}59.2{\pm}1.13%$ at CW50 and $46.70{\pm}0.32{\sim}66.17{\pm}0.55%$ at PS0. Cell differentiation inhibitory effects in 3T3-L1 adipocytes were $29.49{\pm}2.98%$ at CW100 and $23.31{\pm}0.61%$ at PS50. The inhibitory effect of the CW100-PS50 mixture was $43.03{\pm}1.63%$, which was significantly higher than those of individual extracts.