• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.7-13
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• 2010

We investigated whether the fermented soymilk extract (FSE) has protective effects against high glucose-induced oxidative stress in human umbilical vein endothelial cells (HUVECs). FSE was prepared via fermentation of soymilk with Bacillus subtilis followed by methanol extraction. To determine the protective effect of FSE, oxidative stress was induced by exposing of HUVECs to the high glucose (30 mM) for 48 hr. Exposure of HUVECs to high glucose for 48 hr resulted in a significant (p<0.05) decrease in cell viability, catalase, SOD and GSH-px activity and a significant (p<0.05) increase in intracellular ROS level and thiobarbituric acid reactive substances (TBARS) formation in comparison to the cells treated with 5.5 mM glucose. However, at concentration of 0.1 mg/mL, FSE treatment decreased intracellular ROS level and TBARS formation, and increased cell viability and activities of antioxidant enzymes including catalase, SOD and GSH-px in high glucose pretreated HUVEC. These results suggest that FSE may be able to protect HUVECs from high glucose-induced oxidative stress, partially through the antioxidative defense systems.

• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.573-578
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• 2008

Lactobacillus paraplantarum KM (Lp), Weissella sp. 33 (Ws), and Enterococcus faecium 35 (Ef) were used in single (Lp, Ws, Ef) or mixed cultures (Lp+Ws, Lp+Ef, Ws+Ef) for soy milk fermentation ($37^{\circ}C$, 12 h). After 12 h, the cell numbers, pH, and TA of soymilk were $7.4{\times}10^8-6.0{\times}10^9CFU/ml$, 3.8-4.5, and 0.59-0.70%, respectively. Changes in the contents of glycitin and genistin in soymilk fermented with Ef were not significant. The contents of isoflavone glucosides in soymilk fermented with the other cultures decreased significantly with an increase of aglycone contents (p<0.05). It corresponded well with a sharp increase in ${\beta}$-glucosidase activity during fermentation. About 92-100% of the daidzin and 98-100% of the genistin in soymilk were converted to corresponding aglycones by Lp, Ws, or Lp+Ef within 12 h.

• Journal of Microbiology and Biotechnology
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• v.28 no.2
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• pp.236-245
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• 2018

Ingredients of soy and fermented soy products have been widely utilized as food supplements for health-enhancing properties. The aim of this study was to evaluate the effects of fermented soymilk (FSM) and soymilk (SM) on free fatty acid-induced lipogenesis in the hepatocellular steatosis model. HepG2 cells were incubated with palmitic acid (PA) for 24 h to induce lipogenesis and accumulation of intracellular lipid contents. The PA-treated cells were co-incubated with FSM, SM, genistein, and estrogen, respectively. Lipid accumulation in the PA-treated HpG2 cells was significantly decreased by co-incubation with FSM. Treatment of HepG2 cells with PA combined with genistein or estrogen significantly increased the expression of SREBP-1. However, FSM co-incubation significantly attenuated SREBP-1 expression in the PA-treated HepG2 cells; in addition, expression of NRF-2 and phosphorylation of ERK were significantly increased in the PA and FSM co-incubated cells. PA-induced ROS production was significantly reduced by FSM and SM. Our results suggested that the bioactive components of FSM could protect hepatocytes against the lipid accumulation and ROS production induced by free fatty acids. These effects may be mediated by the inhibition of SREBP-1 and the activation of NRF-2 via the ERK pathway in HepG2 cells.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1126-1131
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• 2010

The antiobesity effect of soymilks fermented with Bacillus subtilis KC-3 (KCCM 42923) from cheonggukjang was compared with other sources of B. subtilis KCCM 11316 and B. subtilis MYCO. The antiobesity effect was investigated by measuring the release of leptin, Oil red O staining, glycerol secretions and adipogenic transcription factor by reverse transcription-polymerase chain reaction (RT-PCR) in the 3T3-L1 adipocytes. Fermented soymilk with B. subtilis KC-3 (F-KC) led to decrease levels of leptin secretion and increase levels of glycerol secretion in the cells. In addition, F-KC reduced contents of Oil red O dye in the 3T3-L1 adipocytes. Also, mRNA expression levels of both SREBP-1c (sterol regulatory element-binding protein 1-c) and PPAR-$\gamma$ (peroxisome proliferator-activated receptor-$\gamma$), which are adipogenic transcription factor, in cells treated with F-KC were markedly down regulated. These results demonstrate that the Bacillus subtillis fermented soymilk (F-KC) decreased lipid content in 3T3-L1 adipocytes by inhibiting lipogenesis. All B. subtilis fermented soymilks had shown antiobesity activities, however, F-KC exhibited the strongest antiobesity effect in the 3T3-L1 adipocytes. Our study suggests that especially F-KC increased the potential of antiobesity effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1113-1118
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• 2010

The antioxidative activities and growth inhibitory effects of fermented soymilk (FS) by Bacillus subtilis KC-3 (KCCM 42923) in AGS human gastric adenocarcinoma cells were studied during fermentation at pH 5.5, 5.25 and 5.0. The pH of B. subtilis KC-3 from Cheonggukjang, decreased from 6.8 to 5.0 during the fermentation. The acidity decreased, but amino and ammonia type nitrogen contents increased significantly as pH decreased. FS at pH 5.0 (FS 5.0) exhibited the highest DPPH free radical scavenging activities among other samples. The hydroxy radical scavenging activity of FS 5.0 was found to be approximately 2.5 times higher than that of the non-fermented soymilk (NFS). The SOD-like activity of FS 5.0 was 32.1% at 1.0 mg/mL and 50.6% at 2.0 mg/mL compared to the NFS of 9.1% and 17.3%, respectively. FS, especially FS 5.0, showed increased anticancer effect in AGS human gastric adenocarcinoma cells. These results suggest that soymilk fermented by B. subtilis KC-3 has increased antioxidative activities and anticancer effects during fermentation (pH 6.0 to pH 5.0).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.73-77
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• 1998

The effects of soymilk residues solubilization by cellulase, protease, koji and yeast were investigated on dry matter and protein yields, amino acid and organic acid contents. Co-treatment of soymilk residues by cellulase and protease gave high dry matter yield and protein yield. Koji treatment followed by yeast fermentation was effective for increasing organic acid content and producing soy sauce-like taste and odor. Organic acid content of fermented hydrolysates was improved by cellulase treatment. Protease treatment rather than koji treatment gave high amino acid content, and cellulase treatment seemed to have little effect on increasing free amino acid content. In sensory evaluation, koji-treated hydrolysate showed higher overall acceptance than other hydrolysates, however it showed lower overall acceptance than commercial fermented soy sauce.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.491-497
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• 2016

The objective of this research was to determine the fermentation and quality properties of soy yogurt incorporating insoluble components fermented with Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) for 24h. Boiled soybeans were ground and reconstituted into equivalent total solids (18%). After soymilk was homogenized with sugar, it was pasteurized in a water bath at $90^{\circ}C$ for 30 min. Two kinds of lactic acid bacteria were inoculated into two types of soymilk after cooling down $40{\sim}45^{\circ}C$ and fermentation at $37^{\circ}C$ for 24h. Titrable acidity, pH, viscosity, sugar content, and number of viable cells were determined in triplicate. Soy yogurt fermented with L. bulgaricus did not reach pH 4.5, where as S. thermophilus was considered good for achieving pH 4.08 and titratable acidity of 2.27% for 24 h. Soy yogurt fermented with S. thermophilus had a higher viscosity and lower sugar contents than that fermented with L. bulgaricusas incubation time increased. Total viable count was $1.80{\times}10^{10}CFU/mL$ on S. thermophilus and $2.16{\times}10^8CFU/mL$ on L. bulgaricus after 24 h at $37^{\circ}C$. However, there was no significant difference in sensory intensities and preference between the two samples. As a result, S. thermophilus was identified as a better culture than L. bulgaricus for the manufacture of soy yogurt incorporating insoluble components.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.88-91
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• 2008

숙성 중인 김치에서 생육과 산 생성이 우수한 유산균을 분리하여 API 50 CHL kit로 확인하고 16S rDNA의 염기 서열을 분석한 결과 Leuconostoc mesenteroides로 동정되어 Leuconostoc mesenteroides KC51로 명명하였다. 대두에 10배의 증류수를 가하여 제조한 두유에 KC51 균주를 접종하고 $30^{\circ}C$에서 정치 배양한 결과, 생균수는 접종 후 9시간까지 급격히 증가하였으며 그 이후 완만하게 증가하여 배양 12시간에는 $2.70{\times}10^9$ CFU/g까지 증가하였다. 적정산도는 배양 12시간에 0.35%까지 증가하였으며,pH 는 pH 4.52까지 감소하였다. 이때 유기산 농도는 젖산과 초산의 함량이 각각 0.56%와 0.10%로 분석 되었다. 두유 발효액에서 Leuconostoc mesenteroides의 증식에 의한 점도의 증가는 관찰되지 않았으며, 관능적으로도 신맛을 제외한 항목에서 두유와 유사하였다. 또한 $4^{\circ}C$에서 두유 발효액은 2주일의 저장기간 동안 pH, 적정산도와 생균수의 변화는 미미하였다.