Time filter

Source Type

Yang H.S.,Imsil Research Institute of Cheese Science | Choi Y.J.,Imsil Research Institute of Cheese Science | Jo J.H.,Imsil Research Institute of Cheese Science | Lee S.C.,Imsil Research Institute of Cheese Science | And 4 more authors.
Food Science and Biotechnology | Year: 2015

The purpose of this study was to elucidate the neuroprotective activities of Ganoderma lucidum water extract (GW) and fermented G. lucidum water extract (FGW). GW was fermented by the lactic acid bacterium Bifidobacterium bifidum (FGWB), followed by Lactobacillus sakei subsp. sakei LI033 (FGWBL). GW and FGW inhibited acetylcholinesterase (AChE) activity in a dose-dependent manner. In terms of cell viability and lactate dehydrogenase (LDH) release, GW and FGW showed neuroprotective activities against H2O2-stimulated oxidative stress in PC12 cells. Further, GW and FGW reduced H2O2-stimulated apoptosis, as determined by Hoechst staining. The neuroprotective effects of GW and FGW were found to be caspase-dependent based on reduction of caspase-3 activity and increased cell viability after caspase inhibitor (z-VAD-fmk) treatment. Taken together, these results suggest that GW and FGW may be useful in reducing risk of neurodegenerative diseases. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Jin C.H.,Korea Atomic Energy Research Institute | Yang H.S.,Imsil Research Institute of Cheese Science | Choi D.S.,Korea Atomic Energy Research Institute | Byun M.W.,Woosong University | And 2 more authors.
Food Science and Biotechnology | Year: 2013

Rosmarinic acid (RA), a food-derived polyphenolic compound, has been reported to possess anti-oxidant, antiallergic, and anti-inflammatory activities. In this study, we investigated whether RA has cytoprotective activity in SIN-1 induced HepG2 cells and how to achieve it. The results show that RA attenuates SIN-1 induced cytotoxicity in HepG2 cells. RA significantly reduces the intracellular reactive oxygen species (ROS) generated from SIN-1 and induced heme oxygenase-1 (HO-1) expression. RA-induced HO-1 expression was attenuated by a pretreatment with specific inhibitors for JNK, ERK, and phosphoinositide 3-kinase (PI3K). The addition of N-acetyl-cysteine (NAC) also reduced HO-1 induction in RA-induced cells. Furthermore, RA induced the translocation of NF-E2-related factor 2 (Nrf2). Taken together, we conclude that RA attenuates cytotoxicity in SIN-1-induced HepG2 cells by direct radical scavenging activity and HO-1 induction through a ROS/PI3K/MAPKs/Nrf2 pathway. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Yang H.S.,Imsil Research Institute of Cheese Science | Choi Y.J.,Imsil Research Institute of Cheese Science | Oh H.H.,Imsil Research Institute of Cheese Science | Moon J.S.,Imsil Research Institute of Cheese Science | And 5 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2014

This study was focused on the development of fermented mushroom water extracts with antioxidative activities. Mushroom water extracts were fermented with Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc lactis, Streptococcus thermophilus and Lactobacillus sakei subsp. LI033 was isolated from kimchi. Fermented mushroom water extracts increased DPPH and ABTS radical scavenging activities in a dose-dependent manner. However, radical scavenging activity of fermented Phellinus linteus and Ganoderma lucidum water extracts was decreased compared to non-fermented mushroom water extracts. Antioxidative activity of fermented mushroom water extracts was also confirmed by xanthin oxidase (XO) inhibition and superoxide dismutase (SOD) activities at the same concentration. As the fermentation progressed, fermented mushroom water extracts increased XO inhibition activity and SOD activity. In conclusion, fermented mushroom water extracts were tentatively identified to enhance enzyme activity.


Huh C.K.,Imsil Research Institute of Cheese Science | Shim K.H.,Sunchon National University | Kim Y.D.,Sunchon National University
Korean Journal of Food Science and Technology | Year: 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin B1 in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice (60.10°C). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source. © The Korean Society of Food Science and Technology.


Huh C.K.,Imsil Research Institute of Cheese Science | Hwang T.Y.,Sunchon National University
Preventive Nutrition and Food Science | Year: 2016

This study was performed to investigate the antifungal substances and the antifungal activity against fungi of lactic acid bacteria (LAB) isolated from kimchi. LAB from kimchi in Imsil showed antifungal activity against Penicillium brevicompactum strain FI02. LAB LI031 was identified as Lactobacillus sakei subsp. Antifungal substances contained in L. sakei subsp. ALI033 culture media were unstable at high pH levels. Both, the control and proteinase K and protease treated samples showed clear zones, suggesting that the antifungal substances produced by ALI033 were non-protein substances unaffected by protesases. Both, the control and catalase showed clear zones, suggesting that the antifungal metabolite was not H2O2. The molecular weights of the antifungal substances were ≤3,000 Da. The organic acid content of crude antifungal substances produced by L. sakei subsp. ALI033 showed high concentrations of lactic acid (502.47 mg/100 g). Therefore, these results suggest that antifungal substance produced by L. sakei subsp. ALI033 is most likely due to its ability in producing organic acid. © Copyright 2016 by The Korean Society of Food Science and Nutrition. All rights Reserved.


PubMed | Imsil Research Institute of Cheese Science and Sunchon National University
Type: Journal Article | Journal: Preventive nutrition and food science | Year: 2016

This study was performed to investigate the antifungal substances and the antifungal activity against fungi of lactic acid bacteria (LAB) isolated from kimchi. LAB from kimchi in Imsil showed antifungal activity against Penicillium brevicompactum strain FI02. LAB LI031 was identified as Lactobacillus sakei subsp. Antifungal substances contained in L. sakei subsp. ALI033 culture media were unstable at high pH levels. Both, the control and proteinase K and protease treated samples showed clear zones, suggesting that the antifungal substances produced by ALI033 were non-protein substances unaffected by protesases. Both, the control and catalase showed clear zones, suggesting that the antifungal metabolite was not H2O2. The molecular weights of the antifungal substances were 3,000 Da. The organic acid content of crude antifungal substances produced by L. sakei subsp. ALI033 showed high concentrations of lactic acid (502.47 mg/100 g). Therefore, these results suggest that antifungal substance produced by L. sakei subsp. ALI033 is most likely due to its ability in producing organic acid.


Lee S.J.,Raspberry | Lee M.J.,Raspberry | Ko Y.J.,Raspberry | Choi H.R.,Raspberry | And 7 more authors.
Korean Journal of Food Science and Technology | Year: 2013

We investigated the effects of water extracts of unripe black raspberry (UBR) and red ginseng (RG) on cholesterol synthesis, 3-hydroxy-3-methylglutaryl (HMG)-CoA reductase activity, and expression of low-density lipoprotein (LDL) or high-density lipoprotein (HDL)-related genes in HepG2 and Caco-2 (human hepatoma and intestinal cell lines, respectively). Our results showed that cholesterol synthesis and HMG-CoA reductase activity in HepG2 cells were inhibited by UBR and RG. Further, co-treatment with UBR and RG had a greater effect than did treatment with either UBR or RG. In Caco-2 cells, treatment with UBR and RG increased the expression of LDL-regulated genes, such as LDL receptor and SREBP-2, and also upregulated the level of HDL-associated ABCA1. Moreover, co-treatment with UBR and RG appeared to be more effective than treatment with either UBR or RG. Taken together, our results indicate that UBR and RG regulate the level of HDL-associated ABCA1 via signaling pathway, thereby preventing cholesterol synthesis. © The Korean Society of Food Science and Technology.


Lee M.J.,Raspberry | Lee S.J.,Raspberry | Choi H.R.,Raspberry | Lee J.-H.,Raspberry | And 7 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2014

We examined the effects of unripe black raspberry (UBR) and red ginseng (RG) extracts on cholesterol improvement in C57BL/6J mice fed a HCD (high cholesterol diet) for 12 weeks. Hepatic total lipid and total cholesterol contents were significantly induced in hyperlipidemic mice. However, supplementation with UBR, RG and simvastatin effectively reduced these lipid profiles. Further, UBR and co-treatment with UBR and RG increased expression of LDL receptor, SREBP2, and SR-B1 mRNA compared with HCD. The ApoB/ApoA1 ratio was reduced by co-treatment with UBR and RG compared to treatment with UBR. In addition, histopathologic evaluation showed that co-treatment with UBR and RG suppressed lipid accumulation as well as FAS and leptin expression in plasma. These results indicate that co-treatment with UBR and RG may be useful for the prevention of hypercholesterolemia. © 2014, Korean Society of Food Science and Nutrition. All rights reserved.


Yang H.S.,Imsil Research Institute of Cheese Science | Choi Y.J.,Imsil Research Institute of Cheese Science | Jin H.Y.,Imsil Research Institute of Cheese Science | Lee S.C.,Imsil Research Institute of Cheese Science | Huh C.K.,Imsil Research Institute of Cheese Science
Food Science and Biotechnology | Year: 2016

Anti-adipogenic and antidiabetic activities of Allium hookeri root water extracts (ARW) were assessed. Oil Red O staining showed that treatment with ARW caused a dose-dependent reduction in lipid accumulation. ARW was also involved in adipocyte lipolysis via LPL activity, and in the concentration of glycerol in a culture medium. On the basis of the concentration of adipokines following ARW treatment, ARW appeared to inhibit expression of PPAR-γ, to reduce concentrations of leptin and resistin, to increase the concentration of adiponectin, and to inhibit lipid accumulation. ARW modulated adipokine expression associated with insulin resistance and sensitivity. 3T3-L1 adipocytes treated with ARW showed increased GLUT-4 expression with increased glucose uptake into adipocytes. ARW showed effectiveness for improvement of diabetic conditions. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


PubMed | Imsil Research Institute of Cheese Science
Type: | Journal: Journal of animal science and technology | Year: 2016

This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0% commercial starter culture YF-L812 and ALH).The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at 40C were as follows. The pH was 4.6 after only 6h of fermentation. Titratable acidity values were maintained at 0.8% in all treatment groups. Viable cell counts were maintained at 410(9)CFU/mL in all groups except for 1.00% cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05% cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at 4C for 28days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of 10(8)CFU/mL.The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

Loading Imsil Research Institute of Cheese Science collaborators
Loading Imsil Research Institute of Cheese Science collaborators