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Park M.R.,Chonbuk National University | Oh S.,Chonbuk National University | Son S.J.,Chonbuk National University | Park D.-J.,Korea Food Research Institute | And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2015

In this study, we investigated potentially probiotic Bacillus licheniformis strains isolated from traditional Korean food sources for ability to enhance longevity using the nematode Caenorhabditis elegans as a simple in vivo animal model. We first investigated whether B. licheniformis strains were capable of modulating the lifespan of C. elegans. Among the tested strains, preconditioning with four B. licheniformis strains significantly enhanced the longevity of C. elegans. Unexpectedly, plate counting and transmission electron microscopy (TEM) results indicated that B. licheniformis strains were not more highly attached to the C. elegans intestine compared with Escherichia coli OP50 or Lactobacillus rhamnosus GG controls. In addition, qRT-PCR and an aging assay with mutant worms showed that the conditioning of B. licheniformis strain 141 directly influenced genes associated with serotonin signaling in nematodes, including tph-1 (tryptophan hydroxylase), bas-1 (serotonin- and dopamine-synthetic aromatic amino acid decarboxylase), mod-1 (serotonin-gated chloride channel), ser-1, and ser-7 (serotonin receptors) during C. elegans aging. Our findings suggest that B. licheniformis strain 141, which is isolated from traditional Korean foods, is a probiotic generally recognized as safe (GRAS) strain that enhances the lifespan of C. elegans via host serotonin signaling. © 2015 American Chemical Society.


Yun H.S.,Chonbuk National University | Heo J.H.,Microbial Institute for Fermentation Industry | Son S.J.,Chonbuk National University | Park M.R.,Chonbuk National University | And 9 more authors.
Journal of Microbiology and Biotechnology | Year: 2014

We investigated whether Bacillus spp., newly isolated from Korean traditional food resources, influence the resistance of hosts to foodborne pathogens, by using Caenorhabditis elegans as a surrogate host model. Initially, we selected 20 Bacillus spp. that possess antimicrobial activity against various foodborne pathogens, including Staphylococcus aureus. Among the selected strains, six strains of Bacillus spp. used in preconditioning significantly prolonged the survival of nematodes exposed to S. aureus. Based on 16S rRNA gene sequencing, all six strains were identified as B. licheniformis. Our findings suggest that preconditioning with B. licheniformis may modulate the host defense response against S. aureus. © 2014 by The Korean Society for Microbiology and Biotechnology.


Lee Y.,Chonbuk National University | Oh J.,Chonbuk National University | Oh J.,Kyungpook National University | Lee H.,Chonbuk National University | And 3 more authors.
Biotechnology and Bioprocess Engineering | Year: 2015

The goal of this study was to assess the potential of fermented Cudrania tricuspidata leaf (CTL) aqueous extract as a functional food material. The CTL aqueous extract was fermented using lactic acid bacteria (LAB) isolated from soybean-fermented foods and the biological effects of the resultant fermented extracts on MG-63 human osteoblastic cells and 3T3-L1 mouse pre adipocytes were examined in vitro. We found that (1) the radical scavenging activities of CTL extracts fermented by various LAB strains (fermented CTL, F-CTL) were ~2- fold higher than that of non-fermented CTL extract (NFCTL), (2) F-CTL extract enhanced MG-63 cell proliferation compared to NF-CTL-treated cells, (3) the level of alkaline phosphatase activity in F-CTL-treated MG-63 cells was significantly higher than that in NF-CTL-treated cells, and (4) 3T3-L1 cell differentiation was dramatically decreased by F-CTL treatment, but not by NF-CTL. These findings suggest that CTL that has undergone LAB-mediated fermentation may be beneficial for promoting osteogenic differentiation of osteoblastic cells and inhibiting fat accumulation in adipocytes. © 2015, The Korean Society for Biotechnology and Bioengineering and Springer-Verlag Berlin Heidelberg.


PubMed | Korea University, Chonnam National University, R&D Center, Chonbuk National University and 4 more.
Type: Journal Article | Journal: Journal of agricultural and food chemistry | Year: 2015

In this study, we investigated potentially probiotic Bacillus licheniformis strains isolated from traditional Korean food sources for ability to enhance longevity using the nematode Caenorhabditis elegans as a simple in vivo animal model. We first investigated whether B. licheniformis strains were capable of modulating the lifespan of C. elegans. Among the tested strains, preconditioning with four B. licheniformis strains significantly enhanced the longevity of C. elegans. Unexpectedly, plate counting and transmission electron microscopy (TEM) results indicated that B. licheniformis strains were not more highly attached to the C. elegans intestine compared with Escherichia coli OP50 or Lactobacillus rhamnosus GG controls. In addition, qRT-PCR and an aging assay with mutant worms showed that the conditioning of B. licheniformis strain 141 directly influenced genes associated with serotonin signaling in nematodes, including tph-1 (tryptophan hydroxylase), bas-1 (serotonin- and dopamine-synthetic aromatic amino acid decarboxylase), mod-1 (serotonin-gated chloride channel), ser-1, and ser-7 (serotonin receptors) during C. elegans aging. Our findings suggest that B. licheniformis strain 141, which is isolated from traditional Korean foods, is a probiotic generally recognized as safe (GRAS) strain that enhances the lifespan of C. elegans via host serotonin signaling.


Lee R.,Institute of Sunchang Fermented Soybean Products | Cho H.,Institute of Sunchang Fermented Soybean Products | Shin M.,Institute of Sunchang Fermented Soybean Products | Yang J.,Institute of Sunchang Fermented Soybean Products | And 8 more authors.
Korean Journal of Microbiology and Biotechnology | Year: 2016

This study was conducted to evaluate the possible utility of 3 Aspergillus oryzae strains (designated as SCF-6, SCF-37, and JJSH-1), isolated from Korean traditional fermented materials, as starter cultures in the soybean paste industry. Doenjang (fermented soybean paste) was made with the A. oryzae strains described above, and its quality attributes were analyzed during a 60-day aging period. No significant differences in pH, moisture, or salt content were detected among the doenjang varieties made with the 3 Aspergillus strains. The concentration of amino-nitrogen, an indicator of doenjang aging, increased in each sample during the aging period. After the 60-day aging period, the contents of amino-nitrogen and free amino acid in doenjang made with SCF-6 showed the highest concentrations among the tested doenjang products: 971.6 and 8,064.9 mg%, respectively. Measurements of the color of doenjang showed that lightness and yellowness decreased during the aging period, but redness increased. After the 60-day aging period, the Y-aminobutyric-n-acid (GABA) concentrations in doenjang made with SCF-6 and SCF-37 were 61.3 and 53.7 mg%, respectively. In doenjang samples, aflatoxin was not detected and the concentrations of biogenic amines (histamine and tyramine) were 2.55-5.60 mg/kg and 3.70-5.87 mg/kg, respectively. These results indicated that A. oryzae SCF-6 isolated from traditional fermented foods could be useful as a starter culture in the soybean paste industry. © 2016, The Korean Society for Microbiology and Biotechnology.


Park E.-S.,Yonsei University | Heo J.-H.,Microbial Institute for Fermentation Industry | Ju J.,Pusan National University | Park K.-Y.,Pusan National University
Journal of the Korean Society of Food Science and Nutrition | Year: 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at 40°C and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MGBS- AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/ Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters. © 2016, Korean Society of Food Science and Nutrition. All rights reserved.


Song N.-E.,Chonbuk National University | Cho S.-H.,Microbial Institute for Fermentation Industry | Baik S.-H.,Chonbuk National University
Journal of the Science of Food and Agriculture | Year: 2016

BACKGROUND: The aim of this study was to elucidate the changes in microbial community and biochemical and physiological properties of traditional Muju black raspberry (Robus coreanus Miquel) vinegar (TMBV) during fermentation by culture-independent methods. RESULTS: During vinegar fermentation, ethanol produced up to 120 g L−1 until day 35, with continuously increasing yeast concentration to a total of log 7.6 CFU mL−1. After day 35, acetic acid bacteria (AAB) concentrations rose to log 5.8 CFU mL−1 until day 144. Denaturing gradient gel electrophoresis analysis showed that Saccharomyces cerevisiae was detected until day 87 of the fermentation, at which point Acetobacter pasteurianus gradually took over as the dominant species. Total sugar was reduced to 6.6 °Brix and total acidity produced up to 44 g L−1. CONCLUSION: In this study, we established the physicochemical analysis and growth dynamics of yeast and AAB during alcoholic and acetic acid fermentation of black raspberry by a traditional method. Overall, S. cerevisiae and A. pasteurianus species appeared to dominate the TMBV fermentation. In conclusion, this study demonstrated a suitable fermentation system for TMBV by the static surface method. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry


Yang H.-J.,Microbial Institute for Fermentation Industry | Jeong S.-J.,Microbial Institute for Fermentation Industry | Jeong S.-Y.,Microbial Institute for Fermentation Industry | Heo J.-H.,Microbial Institute for Fermentation Industry | Jeong D.-Y.,Microbial Institute for Fermentation Industry
Journal of the Korean Society of Food Science and Nutrition | Year: 2015

Rubus coreanus is known as Korean black raspberry, native to Korea, Japan, and China. Preliminary studies evaluating their potential for cancer treatment in mammalian test systems are ongoing. In recent years, interest has been renewed due to their high levels of anthocyanins. Anthocyanins in black raspberry are important due to their potential health benefits as dietary antioxidant, anti-inflammatory compound, and as a chemopreventive agent. In the present study, Saccharomyces cerevisiae BA29 was isolated from black raspberry fruit and fruit juice as a biogenic amine non-producing strain for manufacturing of black raspberry wine, after which we investigated its characteristics: biogenic amine-producing ability, cell growth ability, alcohol-fermentation ability, and resistance to alcohol, glucose, and sulfur dioxide. Based on preliminary experiments, we optimized culture medium compositions for improving dried cell weight of S. cerevisiae BA29 by response surface methodology (RSM) as a statistical method. Design for RSM used a central composite design, and molasses with the industrial applicability was used as a carbon source. Through statistical analysis, we obtained optimum values as follows: molasses 200 g/L, peptone 30 g/L, and yeast extract 40 g/L. For the model verification, we confirmed about 3-fold improvement of dried cell weight from 6.39 to 20.9167 g/L compared to basal yeast peptone dextrose medium. Finally, we manufactured black raspberry wine using S. cerevisiae BA29 and produced alcohol of 20.33%. In conclusion, S. cerevisiae isolated from black raspberry fruit and juices has a great potential in the fermentation of black raspberry wine. © 2015, Korean Society of Food Science and Nutrition. All rights reserved.


PubMed | Microbial Institute for Fermentation Industry and Chonbuk National University
Type: Journal Article | Journal: Journal of the science of food and agriculture | Year: 2016

The aim of this study was to elucidate the changes in microbial community and biochemical and physiological properties of traditional Muju black raspberry (Robus coreanus Miquel) vinegar (TMBV) during fermentation by culture-independent methods.During vinegar fermentation, ethanol produced up to 120gL(-1) until day 35, with continuously increasing yeast concentration to a total of log 7.6 CFU mL(-1) . After day 35, acetic acid bacteria (AAB) concentrations rose to log 5.8 CFU mL(-1) until day 144. Denaturing gradient gel electrophoresis analysis showed that Saccharomyces cerevisiae was detected until day 87 of the fermentation, at which point Acetobacter pasteurianus gradually took over as the dominant species. Total sugar was reduced to 6.6 Brix and total acidity produced up to 44gL(-1) .In this study, we established the physicochemical analysis and growth dynamics of yeast and AAB during alcoholic and acetic acid fermentation of black raspberry by a traditional method. Overall, S. cerevisiae and A. pasteurianus species appeared to dominate the TMBV fermentation. In conclusion, this study demonstrated a suitable fermentation system for TMBV by the static surface method. 2015 Society of Chemical Industry.

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