In order to develop fermented silkworm “Dongchunghacho” (Paecilomyces tenuipes) with improved absorption and increased effectiveness, we fermented Dongchunghacho using four kinds of microorganisms, viz., lactic acid bacteria, Bacillus subtilis, Natto bacillus, and yeast. A total of 15 samples were fermented using a combination of microbial inoculation culture and conditions to produce fermentation products. The contents of basic components such as sugar, reducing sugar, protein, total polyphenol, and total flavonoid were examined as well as the antioxidant, tyrosinase inhibitory, and thrombolytic activities of the fermented products were analyzed. We observed that reducing sugar and protein contents decreased in most of the fermented products, but the products fermented using yeast exhibited higher sugar content and, thus, higher sweetness. Total polyphenol content and antioxidant activity did not increase in fermented products compared to non-fermented Dongchunghachos, but total flavonoid content and tyrosinase inhibitory and thrombolytic activities increased by fermentation. In particular, total flavonoid content and tyrosinase inhibitory and thrombolytic activities primarily increased in the products fermented using yeast and lactic acid bacteria. However, it was not possible to confirm the increase in these activities in samples fermented by single fermentation using only yeast. Therefore, we propose that it will be possible to develop fermented food from silkworm Dongchunghacho (P. tenuipes) with excellent health benefits through additional study of multiple fermentation conditions using lactic acid bacteria and yeast.

To synnema formation and entomopathogenic of Paecilomyces tenuipes using some of media under the blue LED lamp. Lyophilized matured silkworm hemolymph and Bombyx mori powder were used as nutrient source in cultivation of an entomopathogenic fungus, Paecilomyces tenuipes. Matured silkworm (MS, aged seventh days of fifth instars) was in whole lyophilized without any treatment. Hemolymph (HL) powder was prepared by water-soluble extraction from matured silkworms which was silk gland removed and also lyophilized, too. Both of media showed better growth rates and synnemata formations than potato dextrose (PD) medium, and B. mori was controlled under the blue LED lamp conditions. To investigate their effect on mycelial growth of P. tenuipes, each of them were provided as nutrient sources by final concentrations of 2, 3 and 4%, respectively. Total 18 test cultures were cultivated for 14 days with no light. Three PD cultures were used as control group. Each of growth areas was measured with an image analyzer. The result showed that MS and HL medium promoted mycelial growth of P. tenuipes by 287 and 310%, respectively, in comparison with PD medium. The synnema formation and its shape of Paecilomyces tenuipes using B. mori under the blue LED lamp group are not so good than normal conditions. But, how to change of a compositions are not yet. It will be investigation in the future.

In this study, matured silkworm hemolymph was studied for inhibitory effect on melanocyte formation, tyrosinase activities and antibacterial effect. A matured silkworm hemolymph mass purification method was developed and some of suppressing melanin formation effects were investigated, too. Antibacterial effects were tested by Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis and Candida albicans. As a result, the advanced purification method was higher in yield rate than existing one by 53%. A free radical scavenging activity of hemolymph was higher than sericin on the market(IC50, 202.9±33.1) and lower than vitamin C(0.57±0.02) by 6.4±0.3 ㎍/㎖. An inhibitory effect on melanin synthesis was higher in hemolymph compared to morus bark and arbutin by 9.15% and 11.56%, respectively. The antibacterial effects on Escherichia, Staphylococcus were detected at 2% hemolymph concentration, which was relatively good. Thus, these results suggest that hemolymph of matured silkworm may have beneficial properties as a material for cosmetics.