This study investigated the effect of Lactiplantibacillus plantarum JSA22-fermented rice drinks on dextran sodium sulfate (DSS)-induced colitis in mice. Twenty-four mice were randomly assigned; No colitis (Con), colitis with tap water (DSS-only), colitis with unfermented rice (DSS-UFR), and colitis with fermented rice (DSS-FR). After inducing colitis with 2% DSS for 5 days, they were given Tap water, UFR drink, or FR drink for an additional 6 days. The DSS-FR group had significantly lower Disease Activity Index (DAI) scores compared to the DSS-only group, but no significant difference with the DSS-UFR group. Colon length was reduced in the DSS-only group. The DSS-only group had significantly higher IL-6 mRNA levels compared to the Con group, while the DSS-FR groups showed significantly lower IL-6 mRNA levels compared to the DSS-only group. These results suggest that rice drinks fermented with Lactiplantibacillus Plantarum JSA22 ameliorate the severity of DSS-colitis, by potentially reducing proinflammatory cytokines.

To improve the quality of jujube (Zizyphus jujuba Miller var. hoonensis), which is a fruit of health functional, the effect of polyphenol preparation treatment on the fruit characteristics of two cultivars (cv. Bokjo and cv. Sangwang) of jujube was investigated. There was no difference in the height and breast diameter of jujubes tested between the polyphenol treatments and non treatment. Jujube trees treated with polyphenol preparation produced significantly more fruit than untreated in both cultivars. In cvultivar of Bokjo, the polyphenol preparation treatment increased the fruit's fresh weight and dry weight more than two times, respectively, compared to the untreated treatment. Polyphenol preparation tr eatments also changed the leaf characteristics of jujube trees. In the polyphenol-treated trees, leaf thickness tended to be thickest at the top and thinnest at the bottom. Polyphenol preparation treated jujube trees showed no difference in chlorophyll content. Moisture content was slightly higher in the untreatment than in the treatments. Visually, the polyphenol preparation treatment had a dark green color. Jujubes treated with polyphenol preparations showed differences in polyphenol content in fruits. The polyphenol content in both peel and flesh of the treatments were much higher than that of the untreatment. Reducing sugar was contained more in the peel than in the flesh and was higher in the untreatment than in the polyphenol preparation treatments. Treatment with polyphenol preparation showed differences in fruit appearance. As described above, it was found that the treatment of polyphenol preparation changed the leaves, fruit shapes and components of jujube trees. In particular, jujubes treated with polyphenol preparations are expected to contribute significantly to eco-friendly and highly functional jujube cultivation, as they appear to produce many fruits and increase the content of polyphenols and sugars.