• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.606-611
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• 2009

This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

• Journal of Life Science
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• v.21 no.10
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• pp.1422-1427
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• 2011

This study was performed to develop effective antithrombotic agents from traditional herb extracts. Prunella vulgaris L. has been used traditionally as a medical resource in cancer therapy, as well as treatment of hypertension and inflammation, and as a diuretic. However, the effects of Prunella vulgaris on thrombosis and platelet activation have not been clearly understood. Antithrombotic and antiplatelet activities of oriental medicinal herbs were investigated by evaluating the effect of the aqueous extract from Prunella vulgaris on the blood coagulation, platelet aggregation and fibrinolysis. Prunella vulgaris extracts showed effective anticoagulant activity in coagulation times such as activated partial thromboplastin time (APTT) and prothrombin time (PT). Prunella vulgaris also inhibited adenosine diphosphate (ADP)- and collagen-induced platelet aggregation. In addition, evaluation of fibrinolytic activity showed that the Prunella vulgaris extracts have high solubility. From these results, it is suggested that Prunella vulgaris can be a potential candidate for anticoagulants and antiplatelets, as well as fibrinolytic agents.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.262-269
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• 2013

The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with 99% homology. The quality characteristics of chunggukjang fermented with B. subtilis BC-P1, Bacillus nato (PC) and commercial chunggukjang (NC) were investigated. The characteristics of fermentation were determined by protease, lipase, xylanase, chitinase, and fibrinolytic activities, reducing sugar, nutrient composition and amino acid contents of cheonggukjang sample. Cheonggukjang fermented with B. subtilis BC-P1 showed the strongest fibrinolytic, xylanase, and chitinase activities. Reducung sugar contents of Cheonggukjang samples were $30.16{\pm}2.11$ mg/g (NC), $28.56{\pm}1.52$ mg/g (PC), $32.39{\pm}1.87$ mg/g (BC-P1). And their total amino acid contents were 338.99 mg% (NC), 445.19 mg% (PC), 741.35 mg% (BC-P1). These results suggested that B. subtilis BC-P1 was suitable to be used as a starter to enhance the quality and effects of cheonggukjang.

• Food Science and Preservation
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• v.14 no.4
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• pp.356-363
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• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• The Journal of Internal Korean Medicine
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• v.17 no.1
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• pp.34-50
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• 1996

The present experiment was desinged to investigate the effects of Tongdosan water extracts on the Cardiovascular System in the Experimental Animals. Thus, the changes of blood pressure and heart rate were measured after oral admini- stration. Measurment of Mortality rate was observed for measuring the effect of Tongdosan water extract. Tongdosan water extract against pulmonary thrombo- embolism induced by collagen the mixture(0.1ml/10g, 2mg/kg B.W) plus serotonin(5mg/kg B.W) in mouse. The effect of Tongdosan water extract was examined by observing the change of collagen-induced platelet aggregation, coagulation activity, ex vivo and in vitro fibrinolytic activity of euglobulin fraction in rats. The results were summarized as followings. 1. Tongdosan dropped the blood pressure in spontaneous hypertensive rat. 2. The drug increased the auricular blood flow in rabbit. 3. The drug relaxed the artery contraction by pretreated norepinephrine in rat. 4. The drug inhibited the death rate of mouse which was led to thromboembo- lism by serotonin and collagen. 5. The drug inhibited the platelet aggregation in rat. 6. The drug prolonged the prothrombin time and activated partial thromboplastin time on the test of plasma coagulation factor activity in rat, but was not valuable. 7. The drug reduced the fibrinogen lyses time of rat ex vivo assay and lyses area was increased. 8. Tongdosan reduced fibrinogen lyses time of rat in vitro assay. According to the above mentioned results, Tongdosan increased the blood flow and dropped the blood pressure by the dilation of blood vessel. And the drug presented the antithrombin acivity, inhibited the platelet aggregation.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.83-87
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• 2007

Salvia miltiorrhiza Bunge is known to potentially prevent arteriosclerosis and hypertension, but its effects on platelet function are not clear. In this study, we evaluated the in vitro antithrombotic activities of the edible plant extract. Methanol extract of S. miltiorrhiza Bunge exhibited about 70% fibrinolytic activity compared to the plasmin control, and inhibited ADP- and collagen-induced platelet aggregation in a concentration-dependent manner with $IC_{50}$ values of 0.42 and 0.07 mg/mL, respectively. S. miltiorrhiza Bunge extract significantly prolonged the activated partial thromboplastin time (APTT) and prothrombin time (PT) compared with control. Moreover, 0.05 mg/mL S. miltiorrhiza Bunge extract contained 87.3% l,l-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity. In conclusion, S. miltiorrhiza Bunge seemed to enhance antithrombotic activity due to its radical scavenging activity. Based on these data, further examination is required to determine the mechanism of platelet-dependent antithrombosis and the effect of polyphenols on platelet function.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.179-185
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• 2009

Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillus subtilis HA. ${\alpha}$-Amylase activity gradually increased during fermentation over 5 days. Fibrinolytic and protease activities were highest in the soybean grits fermented for 7 days. The grits fermented for 5 days also showed the highest tyrosine content, indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increased with increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, to approximately 18 mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3 days. Also, ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybean grits fermented by solid-state fermentation for 5 days showed enhanced production of bioactive compounds and greater antioxidant properties.

• The Journal of Korean Medicine
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• v.18 no.1
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• pp.299-315
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• 1997

The present experiments were designed to investigate the effects of Samsaengyeum. water extracts on the Cardiovascular System in the Experimental Animals. Thus, the changes of blood pressure and heart rate were measured after oral administration. Measurement of Mortality rate was observed for measuring the effect of Samsaengyeum water extract Samsaengyeum water extract against pulmonary thromboembolism induced by collagen the mixture(0.1me/10g, 2mg/kg B.W) plus serotonin(5mg/kg B.W) in mouse. The effect of Samsaengyeiim water extract was examined by observing the change of collagen-induced platelet aggregation, coagulation activity, ex vivo and in vitro fibrinolytic activity of euglobulin fraction in rats. The results were summarized as followings. 1. Samsaengyeum dropped the blood pressure in spontaneous hypertensive rat. 2. The drug increased the auricular blood flow in rabbit. 3. The drug relaxed the artery contraction by pretreated norepinephrine in rat. 4. The drug inhibited the death rate of mouse which was led to thromboembolism by serotonin and collagen. 5. The drug inhibited the platelet aggregation in rat. 6. The drug prolonged the prothrombin time and activated partial thromboplastin time on the test of plasma coagulation factor activity in rat, but was not valuable. 7. The drug reduced the fibrinogen lyses time and increased the lyses area of rat. 8. Samsaengyeum reduced fibrinogen lyses time of rat in vitro assay. According to the above mentioned results, Samsaengyeum increased the blood flow and dropped the blood pressure by the dilation of blood vessel. And the drug inhibited the platelet aggregation.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.423-427
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• 2009

This study investigated antithrombotic and hypocholesterolemic activities of defatted soybean grits (DSG) and fermented DSG (FD). The FD was prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24h. The water extracts of fermented DSG (FDW) exhibited higher fibrinolytic activity and inhibition of platelet aggregation induced by ADP than water extracts of DSG (DW). However, the DW and FDW inhibited HMG-CoA reductase activity and significantly decreased the intracellular cholesterol contents in HepG2 cells. In addition, DW treatment did not show any cholesterol adsorption capacity, while FDW demonstrated the highest cholesterol adsorption by 90%. The results suggest that fermented DSG have significant antithrombotic and hypocholesterolemic effects in vitro and these activities were improved during fermentation by B. subtilis NUC1.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.70-76
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• 2003

Three experiments were conducted to determine the effects of a sorghum-specific enzyme system, derived from an Aspergillus niger and Bacillus subtilis fermentation extract (carbohydrase activity of 1,650 $\alpha$-amylase units and cellulase activity of 30 fibrinolytic units/mL), on growth performance of finishing pigs. In Exp. 1,192 pigs (average initial BW of 46.1 kg) were fed sorghum-based diets without or with 360 mL of enzyme system per ton of sorghum in a 78 d growth assay. For d 0 to 39, gain/feed was improved (p<0.03) with enzyme supplementation, but ADG was not affected (p>0.15). For d 39 to 78 and overall (d 0 to 78), ADG, gain/feed, and digestibilities of DM and N were not affected (p>0.13) by enzyme supplementation. Backfat thickness, fat-free lean index, and scores for stomach keratinization and ulcers also were not affected (p>0.15) by the dietary treatments. In Exp. 2,168 pigs (average initial BW of 58.4 kg) were fed diets without or with 150, 300, or 450 mL/ton of the same enzyme system used in Exp. 1. Adding as much as 450 mL enzyme system / ton of sorghum did not affect (p>0.15) ADG or gain/feed for d 0 to 29 of the growth assay. However, during d 29 to 63, ADG increased by 11% (linear effect, p<0.02) and gain/feed increased by 10% (linear effect, p<0.06) as enzyme concentration was increased from none to 450 mL/ton of sorghum. For the overall period (d 0 to 63), ADG tended to increase (p<0.08) with enzyme supplementation, but gain/feed and digestibilities of DM and N were not affected (p>0.14). Carcass characteristics (dressing percentage, backfat thickness, and fat free lean index) also were not affected (p>0.20) by addition of the enzyme system. In Exp. 3,176 pigs (average initial BW of 46.7 kg) were fed diets without or with 450, 900, or 1,350 mL/ton of the same enzyme system used in Exp. 1 and 2 in a 71 d growth assay. Adding up to 1,350 mL/ton of enzyme had no effects (p>0.15) on ADG, gain/feed, digestibilities of DM and N, and carcass characteristics (dressing percentage, backfat thickness, and fat-free lean index). In conclusion, finishing pigs fed diets with a sorghum-specific enzyme system showed some positive trends for improved growth performance, but those effects were not large and (or) consistent.