• Journal of Life Science
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• v.27 no.6
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• pp.652-660
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• 2017

Fermented medical herbs using Lactobacilli have attracted significant attention due to their enhanced biological activities. A traditional medicinal plant, Artemisia annua L., was fermented using a probiotic strain, L. plantarum SK3494. The strain was isolated from Artemisia princeps var. orientalis and molecularly identified through sequence similarities and phylogenetic tree analysis. The antioxidant activity of L. plantarum-fermented A. annua L. (LFA) was determined using the DPPH free radical scavenging assay. Cellular antioxidant activity of LFA was examined using the superoxide radical reduction assay in MAT-C cells. Total polyphenol contents (TPC) and flavonoid contents (TFC) of LFA were determined. The antibacterial activity of LFA against fish pathogens was also determined in this study. The viable cell number (9.38 log10 CFU/ml) and pH (4.1) results showed good adaptive ability of the selected strain during fermentation. LFA was found to have enhanced antioxidant activity compared to non-fermented A. annua L. (NFA) based on the DPPH assay. Cellular antioxidant activity was present in both LFA and NFA. After 24 hr and 48 hr of fermentation, the LFA also showed antibacterial activities against fish pathogens Photobacterium damselae subsp. damselae and Vibrio ichthyoenteri. These results suggest that L. plantarum-fermented A. annua L. may have potential as a feed additive in aquaculture.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.734-739
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• 2007

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was $8.6{\pm}5.6%$ after 12 hr of germination, but at 24 hr it increased rapidly to $85.4{\pm}4.7%$. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• Journal of Applied Biological Chemistry
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• v.64 no.3
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• pp.205-211
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• 2021

In order to test the functionality of Panax ginseng thioredoxin 1 (PgTRX1) isolated from fermented wild ginseng roots, a transient effect on physiological activity were performed over a short time frame using the Agrobacterium infiltration technique. The PgTRX1 gene isolated from fermented wild ginseng was confirmed to have a size of 579 bp, and the expression of PgTRX1 was the highest in the sample after 6 h of fermentation. As a result of constructing this gene and confirming the infiltration reaction mediated by Agrobacterium in tobacco leaves, it was found that the expression of the NbHSR203j gene was also induced as PgTRX1 expression increased. As a result of measuring the biological activity of the infiltration samples, the total phenol content increased by 35.45±1.84 to 49.01±1.84 ㎍ GAE/mL compared to the control, and the total flavonoid amount of 9.52±0.41 to 9.82±0.25 ㎍ QE/mL was slightly high. From these results, Agrobacterium-mediated PgTRX1 appears to be related to the hypersensitive response induction mechanism of plants and the production of secondary metabolites such as phenolic substances.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.179-185
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• 2018

In this study, the optimal fermenting conditions of sugar extracts of Artemisia annua L. (Aa), Houttuynia cordata Thunb (Hc), and Saururus chinensis Baill (Sc) were determined to develop fermented beverages. The sugar extracts ($50{\pm}5^{\circ}Bx$) were diluted to 10, 15, and $20^{\circ}Bx$, and fermented with 2% (v/v) of Lactobacillus plantarum DK119 ($5{\times}10^9CFU/mL$) at $37^{\circ}C$ for 4 days. According to the lactic acid bacteria population, pH, titratable acidity, and reducing sugar content, $20^{\circ}Bx$ for Aa, $10^{\circ}Bx$ for Hc and $15^{\circ}Bx$ for Sc were the maximum concentrations for the fermentation. There were no changes in total polyphenol content in the extracts of Aa, Hc, and Sc, whereas the radical scavenging activity and ferric reducing antioxidant power were increased during the fermentation. Lactic acid fermentation resulted in improvement of sensory evaluation scores on unfavorable plant taste and overall acceptability of the sugar extracts of medicinal plants.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.676-680
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• 2007

This research was conducted to investigate the changes in quality characteristics of cheonggukjang made with 24-hr germinated soybeans during fermentation. Our study confirmed that the pH of the 24-hr germinated soybeans was 6.7, and the value increased as fermentation progressed. The amount of viscous substances in the cheonggukjang produced with the 24-hr germinated soybeans constantly increased to 5.89% at 36 hr of fermentation, and then remained unchanged. Free sugars (raffinose, sucrose, glucose, and fructose) rapidly decreased with the fermentation process. The levels of free amino acids in the 24-hr germinated agakong and the 48-hr fermented cheonggukjang were 391.0 and 10,994.8 mg%, respectively. Glutamic acid content was highest, followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to total free amino acids at 48-hr of fermentation was 18.0%. Finally, it was confirmed that the sensory evaluation score of the 24-36 hr fermented cheonggukjang, made with the 24-hr germinated soybeans, was superior to that of the 24 and 48-hr fermented cheonggukjang.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.43-49
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• 2014

Panax ginseng C.A. Meyer has been used as a traditional medicinal ingredient and the ginseng flower-buds also proved to have good medicinal properties. In this study, in order to enhance immune activities of ginseng flower-bud, the ginseng flower-bud extract was being fermented by Bacillus subtilis KCTC 1022 (BS), Lactobacillus plantarum KCTC3 and Saccharomyces cerevisiae strain CHY1011 (SC). Mice were orally administered daily for two weeks at two different concentrations (100 and 200 mg/kg B.W.). Treatment samples were water extracts of ginseng flower-buds (FD), water extracts of fermented ginseng flower-buds (FM) and controls for saline solution. Cytokine production (IL-6, TNF-${\alpha}$) either stimulated with LPS or not stimulated with LPS was detected by the ELISA assay when using the cytokine kit. Cytokine was statistically increased at supplemented groups with LPS in both the 100 and the 200 mg/kg B.W. and treatment with FM significantly decreased the LPS-induced TNF-${\alpha}$ and IL-6 production more than the treatment with FD. The results of this study may suggest that supplementation with FM increases the immune function by regulating cytokine production capacity for activated macrophages.

• The Korea Journal of Herbology
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• v.28 no.2
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• pp.25-31
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• 2013

Objectives : The purpose of this study was to characterize the effect of the Ethanolic extracts of Platycodon grandiflorum and its permented production the learning and memory impairments induced by scopolamine. Methods : The cognition-enhancing effect of Platycodon grandiflorum and its permented production were investigated using a passive avoidance test, the Morris water maze test and Y-maze test in mice. Drug-induced amnesia was induced by treating animals with scopolamine (1 mg/kg, i.p.). Results : The results showed that the Permented Platycodon grandiflorum extract-treated group (100 mg/kg, p.o.) and the tacrine-treated group (10 mg/kg, p.o.) significantly ameliorated scopolamine-induced amnesia based on the Passive avoidance Y-maze test and Water maze test. And these results are same manner in DPPH radical scavenger effect and Acetylcholineseterase inhibition effect. Conclusions : These results suggest that 80% Ethanol extract of fermented P.grandiflorum showed significant anti-amnestic and cognitive-enhancing activities related to the memory processes, and these activities were parallel to treatment duration and dependent of the learning models.

• Journal of Korean Medicine for Obesity Research
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• v.9 no.1
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• pp.1-14
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• 2009

Complex microbial communities play an important role in the human health and co-evolved with human in the form of symbiosis. Many literatures provide new evidences that the increased prevalence of obesity cannot be attributed solely to changes in the human genome, nutritional habits, or reduction of physical activity in our daily lives. The intestinal flora was recently proposed as an environmental factor responsible for the control of body weight and energy metabolism. A number of studies suggest that the modulation of gut microbiota affects host metabolism and has an impact on energy storage and demonstrated a role for the gut microbiota in weight gain, fat increase, and insulin resistance. Variations in microbiota composition are found in obese humans and mice and the microbiota from an obese mouse confers an obese phenotype when transferred to an axenic mouse. As well, the gut microbial flora plays a role in converting nutrients into calories. Specific strategies for modifying gut microbiota may be a useful means to treat or prevent obesity. Dietary modulations of gut microbiota with a view to increasing bifidobacteria have demonstrated to reduce endotoxemia and improve metabolic diseases such as obesity. The fermentation of medicinal herbs is intended to exert a favorable influence on digestability, bioavailability and pharmacological activity of herbal extract. Therefore we also expect that the fermented herbal extracts may open up a new area to treat obesity through modulating gut microbiota.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.454-463
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• 2017

Ganoderma lucidum has been traditionally used as a medicine for treatment of bronchitis, arthritis, and high blood pressure, and it has been reported to display many biological activities including anticancer and immune activities. Since mushroom mycelium is known to have excellent biological activities together with mushroom fruiting body, studies on biological activities of mushroom mycelium have been actively conducted. Thus, the present study compared the biological activities before and after the cultivation of Ganoderma lucidum mycelium on Atractylodes rhizoma. When the radical scavenging activity was assessed by the DPPH assay, ARGL (ethanol extract of Atractylodes rhizoma mycelium fermented with Ganoderma lucidum) showed radical scavenging activity of 5.58~82.56% at concentrations of $10{\sim}500{\mu}g/assay$, while AR (ethanol extract of Atractylodes rhizoma) showed radical scavenging activity of 5.27~72.08% at the same concentrations. When measured by using the ABTS assay, ARGL showed higher radical scavenging activity than AR, which was consistent with the result obtained by the DPPH assay. In the MTT assay, the cytotoxicity of ARGL against all cell lines was higher than that of AR. In particular, the cytotoxicities of AR and ARGL against Hep3B at a concentration of $400{\mu}g/assay$ were 71.81% and 86.40%, respectively. In addition, the result obtained by the SRB assay was consistent with the result obtained by the MTT assay. According to the results mentioned above, there is a high probability that medicinal herb cultures using mycelium can be used as sources of functional foods since the cytotoxicities against cancer cells and antioxidant activities increased when the mycelium was fermented with Atractylodes rhizoma.