• Food Science of Animal Resources
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• v.32 no.5
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• pp.635-643
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• 2012

As an appraisal for the application of a new starter culture, more than 200 lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains showing excellent growth and acid production ability in 10% skim milk media were selected and identified as Lactobacillus casei based on the results of their API carbohydrate fermentation patterns, as well as 16S rDNA sequence analysis. To assess the effect of L. casei strains on irritable bowel disease (IBD), the inhibitory effect of the selected strains against the nitric oxide (NO) production of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells was measured. Among the tested L. casei strains, L. casei MCL was observed to have the greatest NO inhibitory activity. Additionally, L. casei MCL was found to inhibit mRNA expression of pro-inflammatory cytokines (interleukin-$1{\beta}$, IL-6, TNF-${\alpha}$), as well as cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) involved in pathophysiologic processes such as inflammation. The mRNA expression of anti-inflammatory cytokines, including IL-10 and transforming growth factor-$1{\beta}$ (TGF-${\beta}$) of L. casei MCL, was confirmed using quantitative real-time PCR. In conclusion, L. casei MCL showed decreases in the expression of pro-inflammatory cytokines and up-regulated expression of the anti-inflammatory cytokine.

• Korean Journal of Pharmacognosy
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• v.47 no.3
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• pp.273-279
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• 2016

This study evaluates the tyrosinase, elastase inhibitory and antioxidant activities of isolated Lactobacillus rhamnosus fermented extracts of Phragmites communis Trinius. After culture for 4 days at $30^{\circ}C$ using 1% P. communis extract, the cell mass of L. rhamnosus reached $1.4{\times}10^{10}CFU/mL$. The number of cells on P. communis extract and MRS medium was similar. This results indicated that P. communis extract can be used as an economical medium for industrial lactic acid bacteria production. The fermented P. communis extract exhibited 4 fold higher tyrosinase inhibitory effect than non fermented P. communis extract. The non fermented P. communis extract has no inhibitory effect on elastase. However the fermented P. communis extract show high inhibitory effect on elastase ($IC_{50}$; $249{\mu}g/mL$). These results indicated that the fermented P. communis extract can potentially be used for developing new cosmetic or health food ingredients.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.820-825
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• 1989

Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang $(Japonica{\times}Indica)$ which are waxy rice and Dongjin (Japonica) and Samgang $(Japonica{\times}Indica)$ which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at $12^{\circ}C$ for 12 hours and the gelatinization temperature of their starch was $64.5-67.5^{\circ}C$ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p<0.05) was got from waxy rice. Lactic acid bacterial fermentation didn't improve the quality, and soybean and rice bran oil can be used for popping in even value.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.3
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• pp.171-176
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• 2013

Near infrared reflectance spectroscopy (NIRS) has become increasingly used as a rapid and accurate method of evaluating some chemical compositions in forages and feedstuff. This study was carried out to explore the accuracy of near infrared spectroscopy (NIRS) for the prediction of chemical parameters of fresh whole crop barley silages. A representative population of 284 fresh whole crop barley silages was used as a database for studying the possibilities of NIRS to predict chemical composition. Samples of silage were scanned at 1 nm intervals over the wavelength range 680~2,500 nm and the optical data were recorded as log 1/Reflectance (log 1/R) and were scanned in fresh condition. NIRS calibrations were developed by means of partial least-squares (PLS) regression. NIRS analysis of fresh whole crop barley silages provided accurate predictions of moisture, acid detergent fiber (ADF), neutral detergent fiber (NDF), crude protein (CP) and pH, as well as lactic acid content with correlation coefficients of cross-validation ($R^2cv$) of 0.96, 0.81, 0.79, 0.84, 0.72 and 0.78, respectively, and standard error of cross-validation (SECV) of 1.26, 2.83, 2.18, 1.19, 0.13 and 0.32% DM, respectively. Results of this experiment showed the possibility of the NIRS method to predict the chemical parameters of fresh whole crop barley silages as a routine analysis method in feeding value evaluation and for farmer advice.

• 한국유가공학회:학술대회논문집
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• 2007.09a
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• pp.39-47
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• 2007

Bone undergoes continuous remodeling throughout the life and bone health is governed by the balance of bone resorbing osteoclast and bone forming osteoblast. Bone resorption is reflected in tartrate resistant acid phosphatase, pyridinium cross link and collagen telopeptide, whereas bone formation activity can be expressed as bone specific alkaline phosphatase, osteocalcin and procollagen I extension peptide. Milk basic protein and lactoferrin have been reported as active proteins to modulating bone metabolism. In addition to these proteins, some bioactive milk peptides released during lactic fermentation may provide beneficial effect on bone metabolism. The effects of fermented products of Lactobacillus casei ATCC 393 on bone metabolism were investigated using a variety of biochemical markers in osteoblastic MC3T3-E1 cells and ovariectomized rats. Based on the results, the fermented products of Lactobacillus casei ATCC 393 played an functional role in bone metabolism by suppressing bone resorption and by increasing bone formation.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.489-497
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• 2016

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.252-256
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• 2006

This study was carried out to investigate characteristics of acid and alcohol fermented milk by mixed starters made by Lactobacillus bulgaricus (KCTC 3635) and Kluyveromyces marxianus (KCTC 17212) for 36 hours when the curds were formed. Final pH and titratable acidity were about 4.5 and 0.68%, respectively. The viable cell counts of lactic acid bacteria and yeast for alcohol fermented milk were increased to $3.2{\times}10^9 CFU/mL$ and $5.3{\times}10^9 CFU/mL$, respectively. The ethanol contents increased to 0.35% during fermentation. Antitumor activities of the fermented milk against tumor cell lines, such as HEp-2, HEC-1B, SW-156 and SK-MES-1 showed to 86.6, 70.3, 60.4 and 57.14%, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.357-362
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• 1990

Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%, Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged $3.83{\times}10^8-3.22{\times}10^9/ml$ and the amount of separated whey ranged 1.4-8.2ml per 100ml of soymilk.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.162-170
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• 2016

The effects of dietary ${\beta}$-glucan, obtained from bacterial fermentation, on the intestinal mass, short chain fatty acids, lactate production and pH in Sprague-Dawley (SD) rats were evaluated. SD rats fed with 0% (control group), 1% or 5% ${\beta}$-glucan supplemented diets (w/w) for 3 weeks. The presence of ${\beta}$-glucan in the diets resulted in a significant increase in colonic contents in a dose dependent manner. The amount of short chain fatty acids increased in rats fed ${\beta}$-glucan diets. Rats fed the 5% ${\beta}$-glucan diets had higher levels of acetate, propionate and butyrate by 1.8, 1.7 and 3.0 fold of the control group in the cecum, and 2.2, 2.9 and 3.1 fold of the control group in the colon, respectively. The ${\beta}$-glucan diets also significantly increased the levels of cecal and colonic lactate by 1.4~3.4 fold, when compared to the control diet, indicating that dietary ${\beta}$-glucan stimulated the growth of lactic acid bacteria within the intestine. These results suggest that dietary ${\beta}$-glucan, by providing short chain fatty acids and reducing the cecal and colonic pH, may be beneficial in improving gut health, and provide evidence for the use of ${\beta}$-glucan as a dietary supplement for human consumption.

• Korean Journal of Microbiology
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• v.39 no.3
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• pp.192-196
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• 2003

To obtain large pools of lactic acid bacteria, a strain was isolated from Tongchimi. Through its sugar fermentation and analysis of 16S rRNA gene, it was identified to be Lactobacillus plantarum HB1. This strain is Gram-positive and catalase-negative. In the range of 1～88 bp in the HB1 16S rRNA gene, the HB1 strain was homologous with other L. plantarum strains by almost 100%, and in the range of the rest 32 bp, the HB1 strain showed considerable variation, compared to other strains. Nitrate which may exist in radish can be easily converted to nitrite. The nitrite interacts with amine, and becomes nitrosamine which may cause stomach cancer. The culture obtained by HB1 strain could eliminate 400 ${\mu}M$ nitrite within 1.5 hr. It is necessary to isolate specific components which are involved in nitrite elimination in the culture and to study on its mechanism.