• KSBB Journal
• /
• v.29 no.3
• /
• pp.210-219
• /
• 2014

Sayuksan has been widely applied to treat a variety of diseases such as acute hepatitis, gastritis, and colitis. Sayuksan consists of medicinal herbs such as Glycrrhizae uralensis Fischer, Paeonia lactiflora Pallas, Bupleurum falcatum Linne, and Poncirus trifoliata Rafinesqul. Methanol extracts (1 mg/mL) from the four kinds of medicinal herbs did not show antibiotic activities against general test strains and multi-drug resistant strains. The antibacterial activity of fermented medicinal herbs extracts with Lactobacillus spp. strain was confirmed as Gram-positive bacteria which are higher than Gram-negative bacteria. Extracts of Glycrrhizae uralensis Fischer fermented with Lb. casei KCTC 3109 displayed inhibitory diameters of 16 mm against Pseudomonas aeruginosa P01828. Superoxide dismutase (SOD)-like activity of the medicinal herb extracts was not determined, but the extract of Paeonia lactiflora Pallas fermented with six strains of Lactobacillus spp. had the highest antioxidant activity. SOD-like activity of Paeonia lactiflora Pallas extracts fermented by Lb. brevis KCTC 3498 was $41.4{\pm}0.8%$, which was the highest antioxidant activity among the fermented extracts with the other medicinal herbs.

• The Journal of Internal Korean Medicine
• /
• v.30 no.1
• /
• pp.64-73
• /
• 2009

Objectives : Consumption of fermented foods has been known to alleviate some of the symptoms of atopy and may limit allergy development, while there are also many medicinal herbs proved to be effective for immunologically-mediated diseases. In this study, we introduced modern zymology to ferment some herbs to see if fermentation has the possibility of increasing the anti-inflammatory effects of medicinal herbs. Interleukin-4 (IL-4) and interferon-gamma $(INF-\gamma)$ have been demonstrated to be the main factors in the pathology of allergic diseases. Methods : We measured the levels of IL-4 and $INF-\gamma$ on concanavalin A-induced BALB/c mice spleen cells, which were subsequently treated with fermented and unfermented herbs. We then compared the fermented groups with unfermented groups to see if the anti-inflammatory effects of the herbs were influenced by fermentation. Results and Conclusions : Our results showed that fermentation had the potential to increase the anti-inflammatory effects of some medicinal herbs, and Astragalus membranaceus and Salvia miltiorrhiza would be the most suitable medicinal herbs for fermentation among the herbs in this study.

• Journal of Life Science
• /
• v.22 no.12
• /
• pp.1729-1739
• /
• 2012

The aim of this study was to evaluate the clinical efficacy and safety of fermented medicinal herbs. A search of the China National Knowledge Infrastructure (CNKI), PubMed databases and Korean Journal of Oriental Medicine in 2000-2011 located 11 randomized controlled trials (RCTs) that investigated the clinical efficacy of fermented medicinal herbs. Domestic RCTs reported clinical efficacy on improvement of immune responses and clinical safety on usage of fermented medicinal herbs in subjects suffering from cerebral hemodynamics. Countries other than Chinareported studies on the cause of esophageal cancer and on local inflammatory reactions. In China, studies were reported on the effectiveness of fermented medicinal herbs on scapulohumeral periarthritis of the stasis type, chronic superficial gastritis, dysuria induced by benign prostatic hyperplasia of deficiency of kidney yang, diabetic nephropathy, essential hypertension, and benign prostate hyperplasia. These results indicate that fermented medicinal herbs have obvious clinical effects in some diseases and no adverse reactions. Therefore, we need to initiate more fermentation research with useful bacteria, fungi, and mushrooms to produce fermented medicinal herbs. Both governments and research authorities should focus on research involving fermentation of medicinal herbs.

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.57-62
• /
• 2004

The purpose of this study was to investigate the possibility of Meles moles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles moles oil was crude fat, 97.64％, crude ash, 1.99％ and crude protein, 0.37％. In the fermented liquid, the approximate composition was moisture, 96.08％, Carbohydrate, 1.53％, crude ash, 0.92％, dietary fiber, 0.65％, crude protein, 0.54％ and crude fat, 0.28％. The amino acid contents were 2.67 and 80.9mg％ in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98％ in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Meles effects oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.

• Korean Journal of Medicinal Crop Science
• /
• v.28 no.5
• /
• pp.347-353
• /
• 2020

Background: Fermentation of medicinal plants increases their absorption rate and bioavailability in the body. Astragalus membranaceus has been used as a raw material, but research in its use as a food ingredient is lacking. Therefore, the purpose of this study was to identify the physicochemical characteristics and anti-inflammatory effect of fermented Astragalus membranaceus. Methods and Results: Astragalus roots were fermented using Aspergillus awamori for 4 days and their extracts prepared using hot water. The pH, total acidity (%), and reducing sugar (%) of the extracts were then investigated. The pH and total acidity decreased during fermentation. After fermentation, the pH and total acidity decreased, whereas the reducing sugar level increased. The active ingredients in fermented Astragalus were calycosin-7-O-ßd-glucoside, ononin, calycosin and formononetin. The calycosin contents was highest in the hot-water extracted samples fermented for 4 days. The other components were similar to those in control. Nitric oxide level was lower in the hot-water extracted samples fermented for 4 days than in lipopolysaccharide control group. The sample fermented for 4 days was confirmed to inhibit the production of tumor necrosis factor-α and interleukin-1β. Conclusions: Our results showed the physicochemical properties and anti-inflammatory effects of A. membranaceus after fermentation using Aspergillus awamori. These results indicated that fermented Astragalus membranaceus can be used as a functional food.

• 한국균학회소식:학술대회논문집
• /
• 2009.05a
• /
• pp.41-47
• /
• 2009

• Korean Journal of Veterinary Research
• /
• v.54 no.4
• /
• pp.233-238
• /
• 2014

The present study was performed to evaluate the effect of medicinal plant extract on relieving hangovers in mice administered alcohol. The animals were divided into three groups. Each group was treated with fermented plant extract, non-fermented plant extract, or water 30 min after consuming ethanol (2 mL/kg). A locomotor activity test showed that all groups had decreased motor activity until 40 min after plant extract administration. The mice treated with water had lower motor activity until 100 min post-administration. However, the group treated with non-fermented plant extract showed increased motor activity 40 min post-administration, and the higher activity level was maintained until 120 min post-administration. The animals treated with fermented plant extract had a level of motor activity between those of the groups treated with water or non-fermented plant extract. Blood was collected from each mouse 120 min post-administration and aldehyde concentration was measured. The group treated with non-fermented plant extract had a significantly higher (p < 0.05) aldehyde concentration than the other groups. These results demonstrate that the non-fermented medicinal plant extract helped alleviate hangovers 40 min after administration by reducing aldehyde concentrations in the blood.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.26 no.3
• /
• pp.306-313
• /
• 2012

Herbal medicines are medicinal products containing a single or a mixture of two or more different herbal substances or herbal preparations as active principles. Recently, much attention has been paid to developing various kinds of fermented herbal extracts, a new type of traditional herbal medicine in the field of Korean traditional medicine. The fermentation of medicinal herbs is intended to exert a favorable influence on bioestability, bioavaliablilty and pharmacological activity of herbal extract in the gastrointestinal tract as well as intensifying the nutritional and pharmacological aspects of the medicinal herbs. The purpose of this study was to investigate biological activities of fermented Rehmanniae Radix by lactic acid bacteria at $30^{\circ}C$ for 3 days in comparison with those for Rehmanniae Radix The fermented Rehmanniae Radix exhibited different chemical profile to Rehmanniae Radix generated with HPLC, indicating production of new ingredients during fermentation. Rehmanniae Radix served as good nutritional sources for the growth of lactic acid bacteria showing increased number of bacteria during fermentation. Toxic effect of the fermented Rehmanniae Radix to cells were not seen judged by the MTT assay. The fermented Rehmanniae Radix exhibited better antioxidant effect than non-fermented Rehmanniae Radix analyzed by a SOD-likely assay. Both hypoglycemic and hypotensive effects of the fermented Rehmanniae Radix were also detected and better than those for Rehmanniae Radix in showing dose-dependent inhibitory effects on alpha-glucosidase and ACE, respectively. In conclusion, fermented Rehmanniae Radix appears to have more biological activities than non-feremented Rehmanniae Radix showing not only antioxidant effect but also cardiovascular protection.

• Korean Journal of Medicinal Crop Science
• /
• v.24 no.3
• /
• pp.191-197
• /
• 2016

Background: This study examined the use of new bio-materials with enhanced value and functionality, which were derived from fermented wild ginseng cultures. Methods and Results: To examine the antioxidant activity associated with biological functions, radical scavenging analyses (2,2-diphenyl-1-picrylhydrazyl, DPPH and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, ABTS) and superoxide dismutase (SOD)-like activity analyses were conducted. Furthermore, the total phenolic and flavonoid contents of wild ginseng fermented with microorganisms (Leuconostoc mesenteroides, Bacillus circulans, Bacillus licheniformis and B. subtilis subsp. inaquosorum) were evaluated to determine the antioxidant activity increment. Regarding ginseng fermented with B. licheniformis, values of $70.6{\pm}1.4%$, $44.3{\pm}1.7%$, and $88.4{\pm}1.3%$ were measured using DPPH, ABTS, and SOD-like antioxdiant activity analyses, respectively. The total phenolic content in ginseng fermented with B. licheniformis was $184.5{\pm}0.9{\mu}g{\cdot}GAE/m{\ell}$, and the total flavonoid contents was $108.5{\pm}1.8{\mu}g{\cdot}QE/m{\ell}$ in ginseng fermented with L. mesenteroides. Conclusions: Of the four types of lactic acid bacteria examined, the use of B. licheniformis to ferment ginseng resulted in greatest increase in antioxidant activity. Therefore, ginseng fermented by microorganisms might be used to produce functional bio-materials.

• The Korea Journal of Herbology
• /
• v.25 no.4
• /
• pp.7-10
• /
• 2010

Objectives : The purpose of this study was to investigate the nodakenin and decursin contents in each fermented Angelicae gigantis Radix by 4 species of ferment strains. Methods : The strains of fermented Angelicae gigantis Radix were Lactobacillus plantarum(SE1), L. acidophilus(AC), Bacillus subtilis(B2) and B. licheniformis(BL2). The fermentative changes of nodakenin and decursin were analyzed using HPLC. Results : All of 4 species strains reduced nodakenin and decursin concentration in Angelicae gigantis Radix by fermentation. But fermentability were difference between strains. The nodakenin concentration of AC was lower than B2. The decursin concentrations of SE1 and AC were lower than B2 and BL2. Conclusions : 4 species of fermental strain were difference decomposable rate with nodakenin and decursin in fermented Angelicae gigantis Radix.