• YAKHAK HOEJI
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• v.57 no.3
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• pp.167-172
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• 2013

Insampaedoksan (IS) is the decoction of medicinal herbs, which was commonly used for anti-inflammatory and anti-pyretic in the Korean traditional medicine (KTM). Several studies on improving efficiency or searching new efficiency by fermenting traditional herbal medicines are recently in progress. The bioconversion has been conducted on IS using various bacteria. Liquiritin, ferulic acid, hesperidin, liquiritigenin, and glycyrrhizin in IS before and after fermented IS were simultaneously analyzed. These compounds were qualitatively analyzed and quantitatively analyzed using the HPLC-DAD system. The identifications of liquiritin, ferulic acid, hesperidin, liquiritigenin and glycyrrhizin were achieved by comparing the HPLC retention time ($R_t$) and the UV absorption of five pure compounds in the IS. As a result, the increased constituents were identified to be liquiritin, liquiritigenin and glycyrrhizin, while the decreased constituent was ferulic acid and the constituent of hesperidin was similar to before and after fermentation. Insampeadock-san fermented by Lactobacillus plantarum KFRI 144 exhibited the most remarkable changes in all of fermentation.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.356-360
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• 2018

The fermentation of medicinal herbs facilitated by microbes is assumed to exert promising therapeutic efficacy on the absorption, bioavailability, and pharmacological effects by speeding up the making or conversion of active constituents into their metabolites. We examined the cardioprotective potential of fermented ginseng, GBCK25, against high-fat diet (HFD)-induced metabolic and functional illnesses as following the essential analysis such as electrocardiographic parameters, alterations of body and organ weights, and echocardiographic studies. The results exhibited that body weights were significantly reduced and the gain of different organ weights were partly eased by GBCK25 treatment. Echocardiography results proposed the amelioration of heart function through normalized levels of left ventricle systolic pressure, ejection fraction, and fractional shortening. These outcomes deliver straight confirmation that GBCK25 could be a potential nutraceutical source for the relief of HFD-induced obesity mediated cardiac dysfunctions.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.75-75
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• 2018

본 연구는 발효 옻나무와 구절초를 복합소재로 활용하여 화장품 소재로서의 개발 가능성을 확인하고자 항산화, 항주름 및 미백활성을 검증하였다. 구절초와 발효옻나무를 각각 및 각 비율별로 혼합하여 항산화 활성, 항주름 활성, 미백활성을 확인하였다. 구절초와 발효옻나무의 최적 혼합비율을 설정하기 위해 다양한 혼합비에서 선별하였으며, 구절초 1: 옻나무 9의 활성이 가장 효과적이었다. 혼합물의 DPPH, ABTS 라디칼 소거활성은 $1,000{\mu}g/ml$에서 각각 $95.78{\pm}3.24%$, $99.01{\pm}1.80%$로 나타났고, reducing power은 $1,000{\mu}g/ml$에서 $81.48{\pm}1.47%$로 확인되었다. Tyrosinase 저해활성은 $1,000{\mu}g/ml$에서 $16.74{\pm}1.85%$로, Collagenase 저해활성은 $20{\mu}g/ml$에서 $112.40{\pm}7.75%$로 나타났다. 미백 활성을 확인하기 위한 대조군으로 arbutin을 사용하였으며, B16 F10 세포를 통한 미백 활성은 혼합물 처리에 의해 tyrosinase, TRP-1, TRP-2, MITF protein 및 mRNA 발현을 유의성 있게 저해하였으며, arbutin과 유사한 효과를 나타냈다. 또한 wound healing assay를 통한 피부 장벽 손실 억제 효과를 확인하였다. 따라서 본 연구에서는 구절초와 발효옻나무의 혼합물의 높은 항산화, 항주름 및 미백활성을 통해 천연화장품의 소재로서의 높은 가치를 확인하였다.

• Journal of Life Science
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• v.30 no.4
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• pp.352-358
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• 2020

Red yeast rice has been extensively used as a food and traditional medicine for thousands of years in Korea. Monascus produces many secondary metabolites during its growth, including pigments, monacolins, and γ-aminobutyric acid. Some metabolites, specifically monacolin K, γ-aminobutyric acid, and dimerumic acid, have been reported to lower cholesterol and blood pressure because of certain antioxidant effects. This study investigated the total phenolic content of ethanol extract from red yeast rice fermented with Monascus sp. BHN-MK and its anti-inflammatory effect on LPS-stimulated RAW 264.7 macrophage cells. To assess its anti-inflammatory effect, the inhibitory activity of the ethanol extract on LPS-induced NO production and expression levels of iNOS and COX-2 proteins in macrophage cells were measured. Its total polyphenol content was higher than that of ordinary non-fermented rice. Its NO production inhibition activity was comparable to that of the negative control group treated with LPS at a concentration of 400 ㎍/ml. Western blot revealed a significant decrease in the inhibition of iNOS and COX-2 protein expression at concentrations of 400 and 800 ㎍/ml, respectively. Red yeast rice ethanol extracts exerted the strongest anti-inflammatory effects. The results indicate that red yeast rice could be used as a functional cosmetic and anti-inflammatory material.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.388-394
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• 2011

Mume fructus is the roasted fruits of Prunus mume and has been used as traditional chinese medicine. In this study, mume fructus extracts were prepared by three different methods including hot water extract (sample1), fermentation extract using Lactobacillus (Sample2-LP and sample-LA) and ethanol extract (sample3). Total polyphenol and flavonoid contents were improved by fermentation process, compared to water extract. Sample 3 showed the highest activity in DPPH radical scavenging. The cytotoxicity of the sample 2-LP was in the range of 83.3% cell viability at $300{\mu}g/m{\ell}$ concentration. Mume fructus extracts in a concentration-dependent manner inhibited melanogenesis and NO synthesis was inhibited. Specifically, the extracts fermented by L. plantarum (sample2-LP) showed higher anti-oxidant activity, anti-inflammatory and skin whitening activity than other extracts. It suggests that sample 2-LP could be potentially used as a resource of materials for functional cosmetics.

• Journal of Life Science
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• v.25 no.1
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• pp.75-83
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• 2015

Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-${\alpha}$) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.786-793
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• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.

• Microbiology and Biotechnology Letters
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• v.50 no.4
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• pp.512-521
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• 2022

Since the main symptoms of COVID-19 involve the respiratory system, the infection rate of this disease is predicted to be higher in patients with other respiratory conditions such as allergic rhinitis. In such a situation, it will be meaningful to conduct research on an allergy treatment that has fewer side effects and can effectively reduce allergy symptoms. Here, we prepared experimental samples under various fermentation conditions with mixed extracts of six medicinal plants. To examine the anti-allergic efficacy of these samples, an egg albumin-induced allergic rhinitis animal model experiment, a serum histamine and IgE experiment, and a COX and LO inhibitory activity experiment were conducted. As a result of animal experiments, OVA+SP-4 showed superior efficacy compared to OVA+SP-1 in nasal rubbing and sneezing experiments and had anti-allergic efficacy similar to that of OVA-cetirizine. The serum histamine concentration of OVA+SP-4 was also 1.3 times higher than that of the OVA+cetirizine group, showing a high histamine reduction ability, and IgE showed the same trend. An analysis of COX inhibitory efficacy also confirmed that COX-1 and COX-2 inhibitory efficacy is high, and the longer the fermentation time, the higher the antiallergic efficacy. The composition proposed by this study is expected to have a significant effect on sustainable allergy prevention and treatment in the future by applying it to human patients.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.132-133
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• 2011

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.282.2-282.2
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• 2007