• Journal of Life Science
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• v.27 no.6
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• pp.652-660
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• 2017

Fermented medical herbs using Lactobacilli have attracted significant attention due to their enhanced biological activities. A traditional medicinal plant, Artemisia annua L., was fermented using a probiotic strain, L. plantarum SK3494. The strain was isolated from Artemisia princeps var. orientalis and molecularly identified through sequence similarities and phylogenetic tree analysis. The antioxidant activity of L. plantarum-fermented A. annua L. (LFA) was determined using the DPPH free radical scavenging assay. Cellular antioxidant activity of LFA was examined using the superoxide radical reduction assay in MAT-C cells. Total polyphenol contents (TPC) and flavonoid contents (TFC) of LFA were determined. The antibacterial activity of LFA against fish pathogens was also determined in this study. The viable cell number (9.38 log10 CFU/ml) and pH (4.1) results showed good adaptive ability of the selected strain during fermentation. LFA was found to have enhanced antioxidant activity compared to non-fermented A. annua L. (NFA) based on the DPPH assay. Cellular antioxidant activity was present in both LFA and NFA. After 24 hr and 48 hr of fermentation, the LFA also showed antibacterial activities against fish pathogens Photobacterium damselae subsp. damselae and Vibrio ichthyoenteri. These results suggest that L. plantarum-fermented A. annua L. may have potential as a feed additive in aquaculture.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.407-413
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• 1997

The antimutagenic mechanism of cinnamaldeyde on mutagenesis induced by 4-nitroquinoline-1-oxide(4-NQO) and N-metyl-N'-nitro-N-nitrosoguanidine (MNNG) was investigated in various DNA repair-deficient strains, E. coli B/r and K-12 series. Cinnamaldehyde did not show any effects not only on the $\beta$-galactosidase activities of GW1060 and GW1103(recA441) which synthesizes $\beta$-galactosidase consitutively at 41$^{\circ}C$ but also on that of GW1107[lexA51 (Def)] in which the SOS response always occur. These results suggest that cinnamaldehyde dose not change the function of RecA which positively controls the SOS response as well as not acting as the repressor like LexA. In addition, no inhibitory effect of cinnamaldehyde was observed on the growth of Trp+ revertant and the delay of viable cell growth was also not found by adding cinnamaldehyde. Despite the decrease in the number of revertants, a significant increase in survival of 4-NQO treated cells was observed in E. coli WP2s(uvrA), ZA159($\Delta$uvrB) and TK603(uvrA). But these effects disappeared in excision-proficient strain WP2(uvrA+) and lexA-deficient strains(CM561 and CM611). The enhancement of survival was not found in WP67(uvrA polA) deficient in polymerase I which ligates the gap between complementary DNA. From the above results, we assume that cinnamaldehyde might show antimutagenic effect by enhancing an error-free recombinational repair system.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.237-243
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• 2006

This study investigated the development of increased health promotion and higher quality of Gardenia jasminoides noodles. Gardenia jasminoides powder was extracted with water and 70% ethanol, after which their electron donating ability (EDA) and nitrite scavenging ability (NSA) were tested. EDA at $300{\sim}1,000$ ppm of water extract ranged from 65% to 86% and that of ethanol extract from 69% to 91%. NSA of water extract was 79% and ethanol extract was 88% at 1,000 ppm both peaked at pH 1.2. NSA was increased with increasing concentration of extracts and decreasing pH. The quality characteristics of Gardenia jasminoides noodles were evaluated by shelf life, color and sensory evaluation. Total viable cells in Gardenia jasminoides noodles during storage at 5? were $0.2{\sim}0.3$ log cycles, which were lower than those of the control and the shelf-life was expanded. Redness (a) of the dried and cooked noodles was decreased with increasing Gardenia jasminoides concentration (p<0.05). Yellowness (b) of the noodles was increased with increasing Gardenia jasminoides concentration in both the dried and cooked noodles. In sensory evaluation, dried and cooked noodles with $0.2{\sim}0.3%$ Gardenia jasminoides powder d significantly higher scores in overall acceptability(p<0.05).

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.888-896
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• 1996

This study was conducted to investigate the preservative effects of low molecular weight chitosan with and without other preservatives on kimchi at $10^{\circ}C$ during 12 days of fermentation. The pH and titratable acidity of kimchi with preservatives (PSV) were higher and lower, respectively, than those of control kimchi (CON). The decrease in reducing sugar content was more remarkable in CON than in PSV as the fermentation proceeded. Contents of lactic acid and acetic acid were lower in PSV, especially in kimchi with chitosan dissolved in acetic acid (CH-B) and in the one containing both chitosan and Na-benzoate (CHS) than those in CON. The numbers of total viable cells, Leuconostoc sp. and Lactobacillus plantarum were higher in CON than those in PSV. Sensory firmness and green flavor were significantly lower in CON than in CH-B and CHS. Sourness and staled flavor of CH-B and CHS tended to be lower than those of other kimchi samples.

• Food Science and Preservation
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• v.13 no.2
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• pp.161-167
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• 2006

This study was investigated to develope health promoting and high quality of mugwort noodle. Mugwort powder was extracted with water and 70% ethanol and the extracts were tested it electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA cell and A549 cell. EDA at 100-1,000 ppm of water extract was ranged f개m 73% to 81% and that of ethanol extract was ranged from 74% to 92% NSA of water extract was 40% and ethanol extract was 41% at 1,000 ppm, which were the highest at pH 1.2. NSA was increased with increasing conncentration of mugwort extracts and decreasing pH. Inhibition ratio of water and ethanol extracts on MDA cell growth was 30 and 27% while that on A549 cell was 22% and 23% at 1,000 ppm, respectively. Quality characteristics of mugwort none were evaluated by their color, shelf life na sensory characteristics. Lightness (L) and redness(a) of dried noodle and cooked noodle were decreased with increasing mugwort concentration(p<0.05). The number of total viable cells and fungi in mugwort noodle was $0.5{\sim}0.7log$ cycles lower than that of contro. In sensory evaluation of dried noodles and cooked noodles, noodles with 2% mugwort powder had significant high scores in overall acceptability.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.17-25
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• 2015

The present study was carried out to evaluate the preparation of the fermented milks with rice bran and to prove that the bacteria used are necessary for providing amino acids in this process. The rice bran on fermented milk with Streptococcus thermophilus (ST-body1) and Lactobacillus casei (LC-10). The fermentation limit was set until acidimetry score reaches 1. There are reports of titratable acidity, pH, viable cell count and amounts of organic acids affecting amino acid production about physical and chemical analysis measured using HPLC. Finally, sensory test was surveyed. In this study, the rate of acidification was higher in the fermented milk with rice bran than in the common fermented milk. In case of the number of cells was $1.0{\times}10^8CFU/mL$ in group. The lactic acid and citric acid content in yogurts prepared with rice bran using Streptococcus thermophilus (ST-body1) and Lactobacillus casei (LC-10) was higher than that in the control yogurt. Amino acids derived by rice bran were effected in fermentation for each bacteria's necessary amino acid production, and it made bacteria growth larger. From the physical test of the fermented milk with rice bran, flavor, texture, sweetness, overall taste of the fermented milk of Streptococcus thermophilus (ST-body1) were found to be much better than those of the other groups. The results obtained for the fermented milk prepared with rice bran using Streptococcus thermophilus (ST-body1) are significant.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.500-506
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• 2005

This study was carried out to obtain knowledges on the survival of Streptococcus mutans in the yoghurt added with green tea powder. The growth inhibition of green tea powder on the food borne pathogens and oral bacteria was measured by total microbial count, Among the tested food borne pathogens, the growth of Staphylococcus aureus and Salmonella enteritidis were not significantly affected by the addition of green tea powder, but green tea powder showed the growth inhibition effect on Escherichia coli O157:H7. The number of surviving Streptococcus mutans cell was decreased by $0.56\~0.99log$ cycle after 24 hem incubation by the addition of $0.5\~2.5\%$ green tea powder in the medium. And also the viable cell count of surviving Streptococcus mutans cells (initial inoculum $3.4\times10^7CFU/mL$) were decreased to $1.4\times10^4\~7.2\times10^4 CFU/mL$ after 48 hours incubation when $0.5\~2.5\%$ green tea powder were added to the drinkable yoghurt, Growth of Streptococcus mutans was strongly inhibited by the addition and incubation of green tea powder for 48 hum in the yoghurt.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.8
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• pp.1188-1195
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• 2001

A tetraparental chimeric bull was successfully produced by aggregating bovine IVF embryos of F1 (female Holstein${\times}$male Japanese Black) and F1(female Japanese Brown${\times}$male Limousin) and culturing in vitro without the zona pellucida at Yamaguchi Research Station in Japan. In the microsatellite genotyping, 12% (28/228) microsatellite primer sets ware potentially useful for this parentage analysis in the chimeric bull, 78.6% (22/28) of microsatellite present in the chimeric bull were uniquely contributed from the Japanese Black and 21.4% (6/28) from Limousin. This chimeric bull semen was used in producing IVF embryos. The chromosome preparations were made from peripheral lymphocytes. Based on chromosome analysis the Chimera had apparently normal chromosomes (29 acrocentric pairs, one large sub metacentric X chromosome and one small sub metacentric Y chromosome). The proportion of acrosome reacted spermatozoa after 1 h of incubation was higher (p<0.01) with the Chimera than with the Holstein and in Japanese Brown bulls. But did not differ from Japanese Black and Limousin bull sperm. Fertilization rates observed after 5 h of sperm-oocyte incubation with Chimera sperm were higher (p<0.05) than with Japanese Brown and (p<0.01) than with Holstein sperm, but did not differ from Japanese Black and Limousin sperm. The cleavage rates of IVF oocytes inseminated with Chimera sperm were also higher (p<0.001) compared with Holstein, (p<0.01) Japanese Brown and (p<0.05) Limousin, but did not differ from Japanese Black sperm. The blastocyst rates of IVM oocytes inseminated with sperm were higher (p<0.05) than in Limousin, Japanese Brown and Holstein, but did not differ from Japanese Black. Chimeric cattles were produced by aggregation of parthenogenetic (Japanese Brown) and in vitro fertilized (Holstein) bovine embryos at the Yamaguchi Research Station in Japan and by aggregation of parthenogenetic (Red Angus) and in vitro fertilized (Holstein) embryos at the St. Gabriel Research Station in Louisiana. The aggregation rate of the reconstructed demi-embryos cultured in vitro without agar embedding was significantly lower than with agar embedding. The aggregation was also lower when the aggregation resulted from a whole parthenogenetic and IVF-derieved embryos cultured without agar than when cultured with agar. The development rate to blastocysts, however, was not different among the treatment. To verify parthenogenetic and the cells derieved from the male IVF embryos in blastocyst formation, 51 embryos were karyotyped, resulting in 27 embryos having both XX and XY chromosome plates in the same sample, 14 embryos with XY and 10 embryos with XX. The viability and the percentage of zonafree chimeric embryos at 24 h following cryopreservation in EG plus T with 10% PVP were significantly greater than those cryopreserved without PVP. Pregnancies were diagnosed in both stations after the transfer of chimeric blastocysts. Twin male and single chimeric calves were delivered at the Yamaguchi station, with each having both XX and XY chromosomes detected. Three pregnancies resulted from the transfer of 40 chimeric embryos at the Louisiana station. Two pregnancies were Jost prior to 4 months and one phenotypically chimeric viable male born.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.524-528
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• 2000

Effect of food additives on the heat sensitivity of listeria monocytogenes H-12 inoculated into Pollack surimi was investigated and also confirmed the effectiveness of various decontamination method such as tap water washing, chlorination, ultraviolet irradiation and heat treatment haying been applied on cooking utensils. Food additives such as polyphosphate, chitosan, and potassium sorbate increased heat sensitivity of t monocytogenes H-12 and polyphosphate showed the strongest synergistic effect. The tested strain was not detected from stainless steel and plastic cutting board contaminated with $10^4{\~}10^5/cm^2$ of L monocytogenes H-12 after tap water washing for 10 seconds or 1 minute, but washing effect was not found in wooden cutting board. The chlorination of stainless steel and plastic cutting board for 10 seconds with $5{\~}50 ppm$ solution eliminated all cells of the contaminated strain, however any change of the viable cell count was not observed in the chlorination of wooden cutting board, W irradiation on stainless steel and plastic cutting board for 5 minutes with 15 W above 30 cm eliminated the contaminated strain, but the tested strain was still found after 60 seconds of irradiation on wooden cutting board. The treatment of hot water on all used cutting boards for 10 seconds at $70^{\circ}C$ resulted in complete loss of viability of the contaminated strain.