In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.

The bones of the human body support the structures of the body and provide protection for a person’s internal organs. Bone metabolic diseases are on the rise due to a significant increase in life expectancy over a short period of time. Therefore, we investigated the osteoblast differentiation promoting and osteoclastogenesis inhibitory activities of fermented Benincasa hispida cong. (HR1901-BS, HR1901-BSaf). We evaluated the alkaline phosphatase (ALP) activity of MC3T3-E1 mouse calvarial-derived osteoblasts. We also evaluated expression of ALP, osteocalcin (OCN), and runt-related transcription factor 2 (Runx2), which regulate osteoblast differentiation. To assess effects on osteoclast formation, tartrate-resistant acid phosphatase (TRAP) activity in RAW264.7 cells was analyzed. ALP activity increased by 121-136% and 140-156%, respectively in the presence of HR1901-BS and HR1901- BSaf. Expression of osteoblast differentiation factor also increased significantly. We also confirmed that HR1901-BS and HR1901-BSaf decreased TRAP activity in osteoclasts by 35-47% and 23-39%, respectively. Our results showed that fermented Benincasa hispida cong. (HR1901-BS, HR1901-BSaf) increase bone mineralization and osteoblast differentiation activity in MC3T3-E1 cells, and inhibit bone resorption activity in RAW264.7 cells. In conclusion, fermented Benincasa hispida cong. (HR1901-BS, HR1901-BSaf) can be used as an effective natural resource for preventing and treating bone-related diseases.

Although probiotics have been shown to improve health when consumed, recent studies have reported that they can cause unwanted side effects due to bacterial-human interactions. Therefore, the importance of prebiotics that can form beneficial microbiome in the gut has been emphasized. This study isolated and identified bacteria capable of producing biopoymer as a candidate prebiotic from traditional fermented foods. The isolated and identified strain was named WCYSK01 (Wissella sp. strain YSK01). The composition of the medium for culturing this strain was prepared by dissolving 3 g K2HPO4, 0.2 g MgSO4, 0.05 g CaCl2, 0.1 g NaCl in 1 L of distilled water. The LMBP(low molecular weight biopoymers) produced when fermentation was performed with sucrose and maltose as substrates were mainly consisted of DP3 (degree of polymer; isomaltotriose), DP4 (isomaltotetraose), DP5 (isomaltopentaose), and DP6 (isomaltoheptaose). The optimization of LMBP (low molecular weight of biopolymer) production was performed using the response surface methodology. The fermentation process temperature range of 18 to 32oC, the fermentation medium pH in the range of 5.1 to 7.9. The yield of LMBP production by the strain was found to be significantly affected by q fermentation temperature and pH. The optimal fermentation conditions were found at the normal point, and the production yield was more than 75% at pH 7.5 and temperature of 23oC.

본 연구의 목표는 S. boulardii 유래 세포벽 추출물 (CWSB)의 첨가가 반추위 발효에 미치는 영향을 평가하는 것이다. 본 연구의 in vitro 발효 실험은 CWSB의 첨가용 량이 다른 2개의 실험으로 구성되었다. 실험 1에서는 대 조구(CON, 시험사료)와 CWSB0.05(시험사료+CWSB 0.5g/kg 첨가), CWSB0.075(시험사료+CWSB 0.75g/kg 첨 가)의 처리구로 구성되었고, 실험 2의 처리구는 대조구 (CON, 시험사료)와 CWSB0.5(시험사료+ CWSB 5g/kg 첨 가), CWSB1.0(시험사료+CWSB 10g/kg 첨가)의 처리구로 구성되었다. In vitro 배양 이후 3, 6, 12, 24, 48h 동안 발 생한 가스 발생량 및 48h 배양 이후 발효 성상을 분석하 였다. 실험 1에서는 CWSB0.05 처리구에서 유의적으로 높 았던 Vmax(p<0.01)를 제외한 모든 반추위 발효성상에서 처 리구간 유의적 차이가 관찰되지 않았고, 이에 따라 사료 내 0.5%, 1%의 고용량 첨가 수준을 설정한 실험 2를 수행 하였다. 실험 2에서의 CWSB1.0 처리구는 대조구에 비해 총 VFA 발생량이 유의적으로 높았으나 전체 배양시간 내 가스 발생량 및 건물 소화율, 섬유소 소화율은 대조구와 유의적인 차이를 나타내지 않았다. 본 연구 결과를 종합 해 볼 때, CWSB의 첨가수준은 0.5% 이상에서 반추위 발 효 개선효과를 나타낼 것으로 추정된다.

반추위 미생물체 단백질의 아미노산 조성이 한우의 에 너지원 사료에 따라 차이가 있는지를 조사하고자 본 연구 가 수행되었다. 본 실험은 국내 한우 비육우 사육에 주로 이용되는 에너지원 사료인 옥수수(T1), 생미강(T2), 소맥 (T3), 소맥피(T4)를 이용하여 in vitro 반추위 발효실험을 진행하여 발효 24시간 후 배양액의 발효 성상, 미생물체 단백질 합성량(MPS), 미생물의 아미노산 조성 및 미생물 균총 변화를 분석하였다. 배양액의 pH는 T4가 6.02로 다 른 처리구들에 비해서 가장 높았으며, T1은 4.84로 가장 낮았다(p<0.05). Total VFA 농도는 T2가 96.80mM로 다른 처리구들에 비해서 가장 높았고, T1이 53.35mM로 가장 낮았다(p<0.05). 미생물체 단백질 합성량은 T3가 222.50g/L로 다른 처리구들에 비해서 높았으며(p<0.05), T1과 T4는 유의적인 차이는 없었지만 T1이 가장 낮았다. DGGE band 분석결과 모든 처리구는 57.5% 이하의 유사도를 나타내었으며, 급여되는 사료에 따라서 미생물 군집 이 다르게 나타났다. 미생물 내 총 아미노산 함량은 T3와 T4가 다른 처리구보다 높았다(p<0.05). 미생물의 아미노산 조성 중 대부분의 필수 아미노산은 T4가 다른 처리구들에 비해서 낮았다. 하지만 methionine은 다른 필수 아미노산 과 다르게 T4에서 가장 높았다(p<0.05). 곡류 사료 위주의 급여 시 결핍되기 쉬운 lysine은 모든 처리구에서 미생물 의 아미노산 조성이 8.05~8.98%의 범위에 있었다. 따라서, 본 연구에서 반추 가축 급여 에너지 사료원에 따른 반추 위 내 미생물 발효특성과 미생물 군집의 차이가 미생물의 아미노산 조성을 변화시킨다는 것을 확인하였다.

본 연구의 목적은 효소 가수분해 및 유산균 혼합발효기술을 이용하여 GABA 함량이 강화된 발효 다시마 추출물을 생산함에 있다. TLC 분석방법을 통해 GABA 생성능력이 우수한 균주 L. plantarum KCTC 21004, L. acidophilus KCTC 3164, L. sakei subsp. sakei KCTC 3598를 선정하였 다. 선정된 균주를 이용한 유산균 발효의 특성은 배양 시간이 증가 할수록 적정 산도는 증가하였고 pH 는 감소하는 경향을 나타내었다. GABA 생성능력이 우수한 3종의 균주 중 L. plantarum KCTC 21004 이 GABA 함량이 136.4 mg/100g으로 우수하였다. 이러한 연구 결과는 유산균을 이용한 GABA 생산과 정에 있어서 기초적인 자료로 제공될 것으로 판단된다.

본 연구는 발효노니 다당체 추출물(Vitalbos)을 건강기능 식품 소재로 활용하기 위해 DAA, 총당 함량, 단당류 3종 (galacturonic acid, glucose 및 galactose)을 지표성분으로 설정하고, 지표성분에 대한 효과적인 분석법 설정 및 검 증을 위해 수행되었다. 기존에 보고된 분석법 검증 방법 을 수정하여 특이성, 직선성, 정밀성, 정확성, 검출한계 (LOD) 및 정량한계(LOQ)를 고성능 액체크로마토그래피와 페놀-황산법을 이용하여 측정하였다. 그 결과 DAA 및 단 당류 3종의 표준용액과 Vitalbos의 머무름 시간이 일치하 였으며 스펙트럼 또한 동일하여 분석법의 특이성을 확인 하였다. 지표성분의 검량선 상관계수(R2)는 0.9995-0.9998 범위로 0.99 이상의 우수한 직선성을 나타냈다. Intra-day 및 inter-day 정밀도는 0.14-3.01%의 범위로 5% 미만의 우 수한 정밀도를 나타냈고 회수율은 95.13-105.59% 범위에 서 우수한 정확도를 보였다. DAA 분석의 LOD와 LOQ는 각각 0.39 μg/mL 및 1.18 μg/mL이었으며 총당 함량의 LOD 및 LOQ는 각각 0.84 μg/mL 및 2.55 μg/mL로 측정 되었다. 단당류 3종에 대한 LOD는 0.48-0.81 μg/mL의 범 위였으며, LOQ는 1.45-2.44 μg/mL 범위에서 정량분석이 가능한 것으로 나타났다. 분석법 검증 결과, 특이성, 직선 성, 정밀성 및 정확성 모두 우수한 분석법임을 검증하였 으며, LOD와 LOQ 또한 Vitalbos 분석에 적합하였음을 확 인하였다. 검증된 분석법을 이용하여 Vitalbos의 지표 성분 함량을 측정하였을 때, DAA, 총당 함량, galacturonic acid, glucose 및 galactose의 함량은 각각 2.31±0.06 mg/dry weight g, 475.92±5.95 mg/dry weight g, 72.83±1.05 mg/dry weight g, 71.63±2.44 mg/dry weight g 및 67.30±2.31 mg/dry weight g으로 측정되었다. 본 연구에서 검증된 분석법을 사용했을 때 Vitalbos의 지표성분 3종에 대하여 우수한 재현성으로 정 량분석이 가능하였으며, 건강기능식품 소재로의 품질관리에 기여할 수 있을 것으로 판단된다.

Spinach (Spinacia oleracea L.), a green leafy vegetable, is well known as a functional food due to its biological activities. Vascular calcification is associated with several disease conditions including atherosclerosis, diabetes, and chronic kidney disease (CKD), and is known to raise the risk of cardiovascular diseases related morbidity and mortality. However, there are no previous studies that have investigated the effects of fermented spinach exract (FSE) against aortic and its underlying mechanisms. Therefore, this study investigated the effects and action of possible mechanisms of FSE on inorganic phosphate (PI)-induced vascular calcification in ex vivo mouse aortic rings. PI increased vascular calcification through calcium deposition in ex vivo aortic rings. FSE inhibited calcium accumulation and osteogenic key marker, runt-related transcription factor 2 (Runx2), and bone Morphogenetic Protein 2 (BMP-2) protein expression in ex vivo aortic rings. And, FSE inhibited PI-induced extracellular signal-regulated kinase (ERK) and p38 phosphorylation in ex vivo aortic rings. These results show that FSE can prevent vascular calcification which may be a crucial way for the prevention and treatment of vascular disease association with vascular calcification.

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

The present study investigated effects of microbial additives and silo density on chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) silage. The WCR (“Youngwoo”) was harvested at 49.7% dry matter (DM), and ensiled into 500 kg bale silo with two different compaction pressures at 430 kgf (kilogram-force)/cm2 (LOW) and 760 kgf/cm2 (HIGH) densities. All WCR forage were applied distilled water (CON) or mixed inoculants (Lactobacillus brevis 5M2 and Lactobacillus buchneri 6M1) with 1:1 ratio at 1x105 colony forming unit/g (INO). The concentrations of DM, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 49.7, 9.59, 2.85, 6.74, 39.7, and 21.9%, respectively. Microbial additives and silo density did not affect the chemical compositions of WCR silage (p>0.05). The INO silages had lower lactate (p<0.001), but higher propionate (p<0.001). The LOW silages had higher lactate (p=0.004). The INO silages had higher yeast count (p<0.001) and aerobic stability (p<0.001). However, microbial counts and aerobic stability were not affected by silo density. Therefore, this study concluded that fermentation quality of WCR silage improved by microbial additives, but no effects by silo density.

The present study was conducted to examine the effect of soybean silage as a crude protein supplement for corn silage in the diet of Hanwoo steers. The first experiment was conducted to evaluate the effect of replacing corn silage with soybean silage at different levels on rumen fermentation characteristics in vitro. Commercially-purchased corn silage was replaced with 0, 4, 8, or 12% of soybean silage. Half gram of the substrate was added to 50 mL of buffer and rumen fluid from Hanwoo cows, and then incubated at 39°C for 0, 3, 6, 12, 24, and 48 h. At 24 h, the pH of the control (corn silage only) was lower (p<0.05) than that of soybeansupplemented silages, and the pH numerically increased along with increasing proportions of soybean silage. Other rumen parameters, including gas production, ammonia nitrogen, and total volatile fatty acids, were variable. However, they tended to increase with increasing proportions of soybean silage. In the second experiment, 60 Hanwoo steers were allocated to one of three dietary treatments, namely, CON (concentrate with Italian ryegrass), CS (concentrate with corn silage), CS4% (concentrate with corn silage and 4% of soybean silage). Animals were offered experimental diets for 110 days during the growing period and then finished with typified beef diets that were commercially available to evaluate the effect of soybean silage on animal performance and meat quality. With the soybean silage, the weight gain and feed efficiency of the animal were more significant than those of the other treatments during the growing period (p<0.05). However, the dietary treatments had little effect on meat quality except for meat color. In conclusion, corn silage mixed with soybean silage even at a lower level provided a greater ruminal environment and animal performances, particularly with increased carcass weight and feed efficiency during growing period.

This study aimed to optimize the fermentation condition of black bean using probiotic lactic acid bacteria (LAB) and to evaluate characteristics and antioxidant activity of LAB fermented and heat-treated black bean. Two LAB strains were selected by analysis of acid resistance, bile resistance, antimicrobial activity, and antioxidant activity, and identified as Lactiplantibacillus plantarum CH9 and Lactiplantibacillus plantarum SU18 by 16S rRNA sequencing. Both strains showed similar or higher acid resistance, bile resistance and antimicrobial activity, compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The heat-killed cells of CH9 and SU18 strains showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities than live cells. Fermentation of black bean (30%) treated with Alcalase using the two selected strains was found to be optimal condition, increasing viable cell count of LAB up to 10.8 Log CFU/g. During the fermentation, the titratable acidity of Alcalase-treated black bean was notably increased with concomitant decrease in the pH. LAB fermentation significantly (p<0.05) increased antioxidant activity based on DPPH and ABTS radical scavenging activities as well as total phenol content. In addition, total phenol content and antioxidant activity were significantly (p<0.05) enhanced by heat processing (121C, 15 min) of the fermented products. These findings are expected to be useful for the development of various LAB-fermented foods containing heat-killed probiotics.