The Effect of Fermented Antler Extract in Prevention of Osteoporosis or Reduced Physical Activity in Females during Menopause

Hyun-Kyoung Kim 한국인터넷방송통신학회 2021 Journal of Advanced Smart Convergence Vol.10 No.3

We was confirmed that the antler extract increases the expression of marker genes expressed in the process of bone formation, and that the effect on the increase in the expression of the gene is further increased by fermentation of the antler extract. In addition, the mouse model in which menopausal was induced by ovary extraction significantly reduced the movement distance and exercise time of mice compared to the control group. But the decrease was somewhat alleviated by the administration of the antler extract, and completely restored when the fermented antler extract was administered. In the menopause-induced mice, the body weight ratio of heart, liver, and spleen weights increased compared to the control group, but the antler extract and the antler ferment extract restored the body weight ratio of various organ weights to the level of the control group in the menopause-induced mice. Consequently, this has led to mitigating changes in the metabolism affected by menopause.

Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method

Myung-Hee Lee,Young-Kyoung Rhee,Sang-Yoon Choi,Chang-Won Cho,Hee-Do Hong,Kyung-Tack Kim 고려인삼학회 2017 Journal of Ginseng Research Vol.41 No.3

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at 30℃ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method

이명희,이영경,최상윤,조장원,홍희두,김경탁 고려인삼학회 2017 Journal of Ginseng Research Vol.41 No.3

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at 30C for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method

Lee, Myung-Hee,Rhee, Young-Kyoung,Choi, Sang-Yoon,Cho, Chang-Won,Hong, Hee-Do,Kim, Kyung-Tack The Korean Society of Ginseng 2017 Journal of Ginseng Research Vol.41 No.3

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

뽕잎추출액을 첨가한 발효유의 이화학적 특성

안창순 ( Chang Soon Ahn ),여정숙 ( Chung Suk Yuh ),방인수 ( In Soo Bang ) 韓國食品營養學會 2009 韓國食品營養學會誌 Vol.22 No.2

뽕잎추출액을 첨가한 발효유의 이화학적 특성을 분석한 결과, pH는 배양시간이 경과함에 따라 뽕잎추출액 첨가군의 pH가 낮아졌으며, 산도는 발효유의 뽕잎추출액 첨가 농도가 증가함에 따라 증가하였다. 생균수는 뽕잎추출액 0.5% 첨가군의 생균수가 가장 많았고, 뽕잎추출액의 첨가량에 따라 무지유고형분, 조단백질, 조지방 및 조회분 함량은 증가하였으며, 수분과 lactose 함량은 유의하게 감소하였다(p<0.05). 무기질함량에서는 칼슘, 마그네슘, 칼륨 함량이 뽕잎추출액 첨가군에서 유의하게(p<0.05) 증가하였고, 색도는 발효유의 뽕잎추출액 함량이 높을수록 L값과 a값은 낮았으며 b값은 증가되었다. 관능검사에서 색은 뽕잎추출액 1.0% 첨가군에서 가장 높았으며, 향미는 뽕잎추출액 0.5% 첨가군이 가장 높았고, 맛과 질감은 뽕잎추출액 1.0% 첨가군이 가장 높아 전체적인 기호도에서 뽕잎추출액 1.0% 첨가군이 높게 나타났다. 따라서 뽕잎추출액을 첨가한 발효유의 이화학적 특성과 관능적 특성을 분석한 결과 뽕잎추출액 1%를 첨가한 발효유가 가장 적합하였다. This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at 0~2.0%. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.

Fermented Jeju Soybean Extract Promotes Hair Growth in Human Hair Follicle Organ Culture and Clinical Trial

이용희,신승현,김세현,정규상,홍민정,박혁곤,김승훈,김은주,강영규,박병철,박원석,김수나,김형준,Lee, Yonghee,Shin, Seung Hyun,Kim, Sehyun,Jeong, Gyusang,Hong, Min Jung,Park, Hyeokgon,Kim, Seung Hun,Kim, Eun Joo,Kang, Young-Gyu,Park, Byung Cheol Society of Cosmetic Scientists of Korea 2021 대한화장품학회지 Vol.47 No.3

콩 추출물은 노화, 암, 비만 및 심혈관 질환과 같은 질병의 예방 및 치료에 중요한 역할을 하는 것으로 알려져 있다. 최근 연구에 따르면 콩 추출물은 in vitro, in vivo 및 임상 연구에서 모발 성장에 강력한 영향을 미치는 것으로 나타났다. 최근에는 발효추출물이 일반추출물에 비해 다양하고 높은 효능을 나타내는 것으로 보고되고 있다. 그러나 발효된 콩 추출물의 모발 성장을 유도하는 근본적인 매커니즘은 잘 알려져 있지 않다. 본 연구는 미녹시딜과 유사한 기본 매커니즘에 초점을 두고 제주푸른콩발효(FJS)추출물이 모발 성장에 미치는 영향을 확인하였다. 우리는 in vitro, ex vivo와 임상 연구를 수행하였다. 우리의 연구결과, FJS 추출물은 모낭모유두세포증식, VEGF 수준 및 포타슘 채널 활성을 향상시킴을 확인하였다. 이러한 효과는 FJS 추출물 이 함유된 토닉을 사용하였을 때, 24주 후 모발 밀도 개선을 확인한 임상결과에서도 종합적으로 입증되었다. 결론적으로, 본 연구의 결과는 FJS 추출물이 모낭의 미녹시딜과 유사한 매커니즘을 통해 모발 성장을 촉진하고 탈모를 억제한다는 것을 보여준다. Soybean extract is known to play an important role in preventing and treating diseases associated with aging, cancer, obesity, and cardiovascular disease. A recent has revealed that soybean extract has a potent effect on hair growth in in vitro, in vivo, and clinical studies. Recently, it has been reported that their fermented extracts exhibit numerous and high efficacy, as compared to general extracts. However, the underlying mechanisms that induce hair growth after using fermented soybean extract are not well understood. The present study aimed to determine the effects of fermented Jeju soybean (FJS) extract on hair growth, with a focus on the underlying mechanisms similar to those of minoxidil. We conducted in vitro and ex vivo investigations and clinical studies. FJS extract enhanced dermal papilla cell proliferation, VEGF levels, and potassium channel opening. Moreover, it promoted human hair follicle elongation. These effects were comprehensively demonstrated in the clinical results, in which FJS extract-containing shampoo improved hair density after 24 weeks of utilization. Collectively, the results of this study demonstrate that FJS extract promotes hair growth and inhibits hair loss through a mechanism similar to that of minoxidil in hair follicles.

버섯 추출물을 첨가한 발효유의 품질특성 및 항산화 활성

최유진 ( Yu Jin Choi ),양희선 ( Hee Sun Yang ),허창기 ( Chang Ki Huh ),오현희 ( Hyun Hee Oh ),박태영 ( Tae Young Park ),김민경 ( Min Kyung Kim ),진성우 ( Seong Woo Jin ),서경순 ( Kyoung Sun Seo ),정후길 ( Hoo Kil Jung ) 한국유가공기술과학회 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.2

노년층에 특화된 기능성 발효유를 개발하기 위하여 버섯추출물이 첨가된 발효유 3종(상황, 영지, 표고)을 제조하여 품질특성과 항산화 활성을 비교하였다. pH는 발효시간이 경과함에 따라 버섯 추출물 첨가구에서 감소하였고, 적정산도와 유산균수 변화는 증가하였다. 일반성분 중에서 조단백질, 탄수화물 및 당류의 함량이 높았으며, 무기질 함량에서는 칼륨, 칼슘, 나트륨, 니켈, 망간 함량이 버섯 추출물 첨가구에서 증가하였다. 관능검사에서는 대체적으로 버섯 추출물을 첨가한 처리구가 대조구에 비하여 낮은 점수를 얻었지만, 표고 추출물 1% 첨가구의 경우 색, 향, 맛, 조직감, 전체 기호도의 모든 항목에서 가장 높은 기호도를 나타냈다. DPPH와 ABTS 라디칼 소거 활성을 측정하여 항산화 활성을 분석한 결과, 버섯 추출물 첨가구에서 항산화 활성이 매우 증가하였으며, 특히 영지 추출물이 첨가된 발효유의 항산화 효과가 가장 우수하였다. 또한 저장기간에 따른 버섯 발효유의 품질평가 결과, pH, 적정산도, 유산균수는 품질 변화에는 큰 영향을 미치지 않았다. 따라서 영양학적 및 기능적으로 우수한 새로운 기능성 발효유 개발이 가능할 것으로 사료된다. This study was carried out to investigate the quality characteristics and antioxidant activity of fermented milk containing mushroom (Phellinus baumii, Ganoderma lucidum, and Lentinus edodes) extracts. As the ratio of the mushroom extract increased, the pH of the fermented milk decreased proportionally and titratable acidities increased significantly. The number of lactic acid producing bacteria was the highest in the fermented milk sample containing 1.0% Lentinus edodes extract. The DPPH and ABTS radical scavenging activities of the fermented milk containing mushroom extracts were higher than that of the controls. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the milk samples subjected to treatments with and without the addition of mushroom extracts during the storage period. From the sensory evaluation of the fermented milk samples containing mushroom extracts, the color, flavor, taste, texture, and overall acceptability of the fermented milk sample containing 1.0% Lentinus edodes extract was found to be considerably better than those of the other groups. In conclusion, the present study indicated that the fermented milk containing mushroom extracts could be used as a functional antioxidant containing food.

블루베리 유산균 발효물을 첨가한 양갱의 제조 및 품질특성

양수진,홍주헌,Yang, Su-Jin,Hong, Joo-Heon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2

Blueberry juice extraction (JE), hot water extract (HE), and 50% ethanol extract (EE) were fermented with Lactobacillus plantarum CGKW3. We investigated the quality characteristics and antioxidative activities of yanggaeng prepared with different amounts of fermented blueberry extract (JE, HE, EE). The viable cells in fermented HE was higher (7.49 log CFU/mL) than JE (7.28 log CFU/mL) and EE (6.99 log CFU/mL), during the fermentation period. The viable cells and acidity in yanggaeng increased significantly with increasing levels of fermented blueberry extract (p<0.05). In terms of color, the lightness and yellowness decreased significantly, but redness increased with increasing levels of fermented blueberry extract. In the texture profile analysis, control showed the highest result in hardness. Cohesiveness did not show significant differences, according to amount of fermented blueberry extract. The springiness decreased with the increasing levels of fermented blueberry extract. Antioxidant activity, which was measured by DPPH and reducing power, was significantly higher than those of control; and it increased proportionally according to the amount of fermented blueberry extract. Anthocyanin contents were increased proportionally with the increasing levels of fermented blueberry extract. Sensory evaluation showed that the color, taste, flavor, texture, and overall acceptability of yanggaeng containing the JE, HE, and EE were higher than those of the control.

다양한 추출방법으로 조제된 스테비아 잎 추출물의 항산화 활성

김재훈(Jae-Hun Kim),성낙윤(Nak-Yun Sung),권선규(Sun-Kyu Kwon),정필문(Pil-Moon Jung),최종일(Jong-il Choi),윤요한(Yohan Yoon),송범석(Beom-Seok Song),윤태영(Tai-Young Yoon),기희진(Hee-Jin Kee),이주운(Ju-Woon Lee) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.2

본 연구는 추출처리 방법별 스테비아 추출물의 항산화능을 비교하기 위하여 수행되었다. 스테비아 추출물은 열수 (HWE), 발효(FHWE) 및 감압(VE)추출의 처리과정을 통하여 추출되었다. DPPH 라디칼 소거능과 환원력(FRAP) 및 지방산화 억제능을 통하여 알아본 항산화능의 평가는 감압 처리되어 추출된 스테비아 추출물(VE)의 경우 그 활성이 가장 높게 관찰되었으며, 3가지 추출물 모두, 동일 농도에서 stevia의 주요한 활성성분인 stevioside와 rebaudioside보다 항산화활성이 월등히 높게 관찰되었다. 이러한 항산화능의 증가에 관한 이유를 알아보기 위하여 총 phenolic compounds의 함량을 측정한 결과 감압(VE) 추출물에서 유의적으로 높게 관찰되었다. 따라서 감압(VE) 처리 방법은 항산화 활성이 증진된 스테비아 추출물을 얻기 위한 효과적인 처리공정이라 사료된다. This study was carried out to evaluate the antioxidant activity of stevia extracts from Stevia rebaudiana Bertoni leaves. Stevia extracts were prepared by three different methods including hot water extraction (HWE) at 120℃ for 4 hr, vacuum extraction (VE) at 65℃ for 4 hr under 0.08 ㎫, and fermentation of hot water extract (FHWE) using Lactobacillus buchneri. The antioxidant activities measured by radical scavenging activity, ferric-reducing antioxidant potential ability, and thiobarbituric acid reactive substance showed the highest values in vacuum extract. Also, the antioxidant activities of all extracts were higher than those of stevioside and rebaudioside at the same concentrations, known as the major active components in stevia. To define the antioxidative compound in stevia extracts, the total phenol content was measured, and it was shown that the highest contents of total phenolic compounds were in vacuum extract. These results suggest that the antioxidant activity of stevia extract was due to the phenolic compound components. In addition, vacuum extraction was the proper method to prepare stevia extract with higher antioxidant activity.

홍삼액의 알코올 발효 특성 모니터링

김성호(Seong Ho Kim),강복희(Bok Hee Kang),노상균(Sang Gyun Noh),김종국(Jong Guk Kim),이상한(Sang Han Lee),이진만(Jin Man Lee) 한국생명과학회 2008 생명과학회지 Vol.18 No.4

홍삼액의 첨가에 따른 발효가능성을 알아보기 위하여 홍삼액의 첨가량을 달리하여 발효특성을 조사하였다. 본 실험에서는 Saccharomyces cerevisiae JF-Y3을 이용하여 발효를 실시하였으며, 홍삼액(20 °brix) 함량 10~50%, yeast extract 0.5~2.5%의 범위로 중심합성계획법에 의하여 10개의 구간으로 홍삼액의 알코올 발효특성을 살펴보았다. 효모수는 홍삼액 및 yeast extract 농도 모두에 영향을 받고 있었으며, 홍삼액 농도에 더 많은 영향을 받는 것으로 나타났다. 홍삼액 농도가 감소하고, yeast extract 농도가 증가할수록 효모수가 증가하는 것으로 나타났다. 알코올 함량이 가장 높게 나타난 발효조건은 홍삼액 함량 30%, yeast extract 함량 0.50%이었으며, 이때의 최대값은 12.45%로 예측되었다. 당도 및 총당 함량의 경우 각각 1%이내의 유의수준에서 유의성이 인정되었고, 당도의 경우 홍삼액 및 yeast extract 함량 두 조건에 모두 영향을 받는 것으로 나타났으며, 총당 함량의 경우 주로 홍삼액 농도에 영향을 받는 것으로 나타났다. 홍삼액 20°brix의 함량을 10~50%까지 증가하여도 발효액의 알코올 함량이 모두 10% 이상이었으며, 전반적으로 홍삼액 첨가에 따른 발효의 저해는 크게 일어나지 않는 것으로 나타나 홍삼의 유효한 성분을 이용한 기능성 주류 개발 시 홍삼농축액을 효율적으로 활용할 수 있을 것이다. 또한, 앞으로 홍삼액 발효 시의 알코올 성분에 대한 분석, 발효액에 대한 관능적 특성, 유효성분 등에 대한 특성 변화 등을 통한 고품질 홍삼주 제조와 관련하여 추가적인 연구가 필요할 것으로 생각된다. This study focused on alcohol fermentation properties of red ginseng extracts using Saccharomyces cerevisiae JF-Y3. Central composite design was employed to investigate the influence of red ginseng extract content (10~50%, v/v) and yeast extract (0.5~2.5%, w/v) on the properties of alcohol fermentation added with red ginseng extracts. Yeast cell growth was affected both by red ginseng extract content and yeast extract content, and red ginseng extract content had a greater effect on yeast cell number than yeast extract content. Yeast cell number increased along with decrease of the red ginseng extract content and with increase of yeast extract content. Alcohol content was maximal at 30% red ginseng extracts and 0.50% yeast extract and the predicted maximum value of alcohol content was 12.45%. Brix degree and total sugar content were significant within 1% level (p<0.01), and brix degree was affected both by red ginseng extract and yeast extract content. Total sugar content was significantly affected by red ginseng content.