• Korean Journal of Pharmacognosy
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• v.21 no.4
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• pp.307-316
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• 1990

This study was undertaken to test the effects of Daturae Flos(DF) and Daturae Semen(DS) on the cellular and humoral immune responses, and the functions of the cells involved in immunoinflammation. Both extracts decreased the activity of superoxide dismutase, and the decrease was greater in the mouse group which was treated with DS. Both extracts decreased the phagocytic activity as measured by assessing the number of the latex particle within the phagocyte after incubation of peritoneal macrophages with fluorochrome-labelled latex particle and decreased natural killer cell activity as measured by enumerating the viable YAC-1 cells after treatment of target cells with splenic natural killer cells. Both extracts also decreased the cell-mediated immunity in vivo as assessed by measuring the ear thickness after sensitization and challenge with dinitrofluorobenzene, however, had no effects on the humoral immune responses as measured by checking hemolysin and hemagglutinin titers after immunization with sheep red blood cells(SRBC). Extracts of Semen caused decrease in the number of rosette forming cells between the splenic cells and SRBC. The results of this study suggested that both Daturae extracts could depress the immunoinflammation by affecting the various cell types involved in inflammation.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.343-349
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• 2009

Inhibitory effect of Escherichia coli O157 adhered to Caco-2 cells by the cells of Lactobacillus plantarum K11 and the cell-free culture supernatant (CFCS) and bacteriocin prepared from this strain was investigated. As the cell counts of viable L. plantarum K11 previously adhered to Caco-2 were increased, the rate of adhesion and adherent cell counts of E. coli O157 was lower. However, because the heated L. plantarum K11 rarely have the adhesion ability to Caco-2, the adhesion rate and adherent cell counts of E. coli O157 were high. In addition, the inhibitory effects of E. coli O157 adhesion by the CFCS and bacteriocin of L. plantarum K11 were dose-dependent manner. Therefore, the inhibition of adhesion of E. coli O157 to Caco-2 may result from the antimicrobial substances such as lactic acid and bacteriocin. Moreover the inhibitory activity of adhesion by the heated bacteriocin for 30 min at 100oC was similar to activity of non-treated bacteriocin, but the activity was disappeared by treatment with protease.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.819-822
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• 2021

To enhance phage endolysin-mediated cell wall disruption of Escherichia coli O157:H7, the cells were co-treated with aromatic compounds, namely thymol or eugenol, found in essential oils and endolysin LysECP26. Interestingly, the minimal inhibitory concentrations of LysECP26 was four times lower when used in combination with either of the two compounds than when it was used alone. This synergistic activity was also confirmed by viable cell counting. Within 1 h of LysECP26 and eugenol or thymol co-treatment to the cells, there was a 2.3 or 3.8 log CFU/mL reductions, respectively. Additionally, field emission scanning electron microscopy showed cell wall disruption and severe morphological alterations of the cells in case of the combination treatments. Therefore, endolysin and thymol or eugenol co-treatment can help in developing efficient bio-control strategies against gram-negative pathogen E. coli O157:H7.

• Current Research on Agriculture and Life Sciences
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• v.1
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• pp.169-177
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• 1983

1. At selected time intervals, viable cell plate counts were run. After the 12 hours incubution the number of viable cells was maximum. 2. The morphology of L. acidophilus in tomato juice was thicker rods than those of in milk media. 3. In the assay of antimicrobial activity; (1) The antimicrobial activity of acidophilus tomato juice showed bigger inhibitory zone than acidophilus milk in the well-cup assay technique. (2) The inhibitory zone against Shigella dysenteriae was the biggest among the other pathogenic organisms in the disc assay. 4. The antimicrobial activity of sephadex G-50 gel filtration chomatography showed in the 5th fraction. 5. The spectra of ultraviolet absorption exhibited around maximum peak at 270nm.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.288-292
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• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.473-477
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• 2011

A number of health benefits have been claimed for probiotic bacteria such as Bifidobacterium (B) spp. Lactobacillus(L) acidophilus, and Lactococcus(Lc) cremoris. Viability of probiotic bacteria is important in order to provide health benefits. Only a limited culture media for the test purpose of probiotic bacteria are commercially available (MRS broth), but the media for large-scale propagation of viable cells which are able to be used as food additive are not available. The manufacture of a low priced and preferred novel medium for probiotic bacteria was therefore, attempted using whey protein concentrate(WPC) and Makgeolli sludge as a starting material. The effect of WPC and Makgeolli sludge on the growth of four strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was investigated. Medium prepared such as WPC, Makgeolli sludge, and WPC+Makgeolli sludge(WPCMs). It was observed that the growth of 4 strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was stimulated by Makgeolli sludge, WPC, WPCMs. Especially, Viable cell number of 4 strains in the WPCMs were higher than that of the single media. These result suggest the possibility that Makgeolli and WPC, acts as a growth factor for the growth of probiotic bacteria.

• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.75-81
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• 2009

This study was carried out to assess the antilisterial potential of ethyl acetate (EtOAc) extract of a marine isolate of Aspergillus sp. The in vitro antilisterial efficacy of ethyl acetate extract was examined using disc diffusion, minimum inhibitory concentration (MIC) determination, cell viable count and scanning electron microscopic (SEM) methods against the employed strains of Listeria monocytogenus. The ethyl acetate extract ($300{\mu}g\;disc^{-1}$) exhibited a promising antilisterial effect as diameters of inhibition zones against L. monocytogenes ATCC 19111, 19116, 19118, 19166 and 15313, which were found in the range of 11-17 mm along with their MIC values ranging from 125 to $1000{\mu}g\;ml^{-1}$ respectively. Also the EtOAc extract had strong detrimental effect on the viable count of the tested L. monocytogens ATCC 19166. Furthermore, scanning electron microscopic (SEM) study demonstrated potential detrimental effect of ethyl acetate extract on the morphology of L. monocytogenes ATCC 19116 at the used MIC concentration. These findings strongly support the role of ethyl acetate extract of a marine isolate of Aspergillus sp. as an antiliterial potential.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.3
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• pp.430-434
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• 2003

In vivo antagonistic effect of Lactobacillus helveticus CU 631 and Lactobacillus spp. against typical enteritis causing pathogen Salmonella enteritidis KU 101 have been determined, which showed an increase in survival rate and the decline in viable cell numbers of pathogen in liver and spleen at sacrifice. A signifcant difference in the antagonistic effect against KU 101 were observed, which was species and/or strain dependent of Lactobacillus (p<0.01), the survival rate of the mice in the Salmonella infection by feeding L. helveticus CU 631 has been shown to be 157%, whereas those of L. rhamnosus GG ATCC 53103, L. acidophilus ATCC 4356, L. johnsonii C-4 were 137%, 132%, 119% respectively on the basis of lactobacilli non-associated control KU101 fed mice to be 100%. Viable cells of S. enteritidis KU101 in the liver and in the spleen at sacrifice were decreased in Lactobacillus spp. fed group with no significant difference. The higher level of total secretory IgA concentration in the intestinal fluid of lactobacilli fed mice than control mice have been observed. In vitro antagonistic activity of Lactobacillus spp. against KU101 have been determined, a prominent antagonistic activity of CU 631 against KU 101 were demonstrated.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.96-100
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• 2001

Mixtures prepared from whole milk with added skin milk powder(2.5%, w/v) and Angelica keiskei juice (1.5%, w/v) were fermented with lactic acid bacteria (single and mixed culture of Lactobacillus bulgaricus and Strpetococcus thermophilus) for 24 hours. The fermented mixtures (curd yogurt) were evaluated for acid production (pH and titratable acidity), cell numbers, viscosity, sensory property and keeping quality. Results indicated that the addition of Angelica keiskei stimulated the acid production by lactic acid bacteria. The number of viable cells reached 4.5~7.3$\times$10$^{9}$ CFU/mL for Angelica keiskei-added yogurts, while 3.3~5.1$\times$10$^{9}$ CFU/mL for control yogurts. Viscosity of Angelica keiskei-added yogurts was higher (3,609~3,854 centipoises) than that of control yogurts(3,346~3,700 centipoises). Of the microorganism tested, mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus was most effective in acid production. The overall sensory score showed that Angelica keiskei yogurt fermented with Streptococcus thermophilus was evaluated as good as control yogurt. When yogurts were stored at 4$^{\circ}C$ for 12 days, pH, titratable acidity and viable cells of lactic acid bacteria were not significantly changed(p<0.05).

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.1
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• pp.49-55
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• 2001

For the production of probiotic feed enriched with viable yeasts, aerobic liquid culture of Kluyveromyces marxianus was attempted in pulverized residual food wastes. After the preliminary shaking culture result, the liquid food wastes was added with urea($0.5g/{\ell}$), o-phosphate($0.4g/{\ell}$ ), molasses($4g/{\ell}$), and yeast extract($1g/{\ell}$), and the fermentation was carried out in 2-litre jar fermenter. In 12 hours of aerobic mixed culture with Aspersillus oryzae, viable cell count of the yeast reached to the number of $1.4{\times}10^{10}/{\ell}$ in the cultured medium.