Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The total phenolic and isoflavone-glycoside and -aglycone contents as well as ABTS radical scavenging activity and FRAP assays of extracts increased, but malonylglycoside content decreased after a steaming process. It was found that fermentation enhanced the total phenolic and isoflavone-aglycone and -malonylglycoside contents, corresponding to antioxidant activities increased, but isoflavone-glycoside content decreased. The highest levels of daidzein, glycitein, and gensitein were present at concentrations of 156.5 μg/g, 10.2 μg/g, and 2.5 μg/g after 48 h of fermentation. In addition, ABTS radical scavenging activity and FRAP assay increased significantly during fermentation. We suggest that the high antioxidant activity of cheonggukjang of brown soybeans might be related to the markedly higher levels of total phenolic content and isoflavone-aglycones achieved during fermentation.     

Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin

The antioxidant activities and nutritional properties of Jeonyak made with beef bone stock and gelatin were investigated. Traditional Jeonyak (J1) was prepared with beef bone stock, whereas modified Jeonyak was made with gelatin and honey (J2) or with gelatin and oligosaccharides (J3). All 3 kinds of Jeonyak had antioxidant activities and J1 had the highest activity. The α-glucosidase inhibitory activity was measured to investigate the antidiabetic effect and J3 had the highest inhibitory activity of 80.47%. Glycine was the most abundant amino acid in all 3 kinds of Jeonyak. Both traditional and modified Jeonyaks have antioxidative and antidiabetic effects, suggesting that Jeonyak can be used as an effective traditional functional food.     

Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice

Fermented rice products have been implicated in vascular injury and atherosclerosis in recent animal and human studies. In the current study, whether consumption of differently processed brown rice diets may change the cholesterol metabolism was evaluated in male Spraque Dawley (SD) rats after 28 d of treatment with diets containing 1% cholesterol. The experimental diets include corn starch alone as control diet (CO) or a diet containing a 50% substitute of CO; uncooked brown rice (UB), cooked brown rice (CB), lactic acid bacteria (LAB), brown rice mixed with LAB (BLAB), and fermented‐brown rice by LAB (FB), respectively. Among them, FB group elicited significantly lower levels of plasma and hepatic triglycerides, plasma total cholesterol, low‐density lipoprotein cholesterol (LDL‐C), and very low‐density lipoprotein cholesterol (VLDL‐C) by 33% to 50%, whereas higher levels of HDL‐C were elicited by 227% compared with the CO group (P < 0.05). These amelioration action on lipid profile in FB group appeared to correspondent to the higher excretions of fecal weight, triglyceride (TG), total cholesterol (TC), and bile acid (P < 0.05). Furthermore, sensory properties such as flavor liking, taste liking, and overall acceptability of the diet were significantly improved by the addition of fermented brown rice. Conclusively, fermented‐brown rice may have a potent cholesterol‐lowering benefits with sensory quality improvement of the diet.     

SB365, Pulsatilla saponin D suppresses the proliferation of human colon cancer cells and induces apoptosis by modulating the AKT/mTOR signalling pathway

Pulsatilla koreana has been used as a traditional medicine for the treatment of several diseases. The purpose of this study was to determine if SB365, Pulsatilla saponin D isolated from the root of P. koreana inhibits the progression of colon cancer. We found that SB365 strongly suppressed the growth and proliferation of colon cancer cells and induced their apoptosis. Also, SB365 showed anti-angiogenic activity by decreasing the expression of HIF-1α and VEGF. These results were confirmed by an in vivo study showing that SB365 significantly inhibited tumor growth by the induction of apoptosis and inhibition of angiogenesis with stronger anticancer activity than 5-FU. When further examined for its anticancer mechanism, SB365 effectively suppressed the AKT/mTOR pathway both in vitro and in vivo. Taken together, our study demonstrated that SB365 inhibits the AKT/mTOR pathway, leading to the suppression of tumor growth and angiogenesis together with induction of apoptosis. Therefore, SB365 is a good candidate as a natural product for use in the treatment of colon cancer.     

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

The effects of purified salt (PS) and mineral‐rich sea salt (MRS), both with different mineral profiles, on kimchi fermentation were studied using a culture‐dependent 16S rRNA sequencing technique and mass‐based metabolomic analysis. The different mineral profiles in the fermentation medium caused changes in the bacterial profiles of the 2 kimchi products. An increase of Leuconostoc species in MRS‐kimchi decreased the Lactobacillus/Leuconostoc ratio, which led to changes in metabolites (including sugars, amino acids, organic acids, lipids, sulfur compounds, and terpenoids) associated with kimchi quality. Although further studies on the relationship between these salt types and kimchi fermentation are needed, these results suggested that the MRS treatment had positively affected the changes of the kimchi mineral contents, bacterial growth, and metabolite profiles, which are linked to kimchi quality.     

Antimicrobial effect of an Undaria pinnatifida composite film containing vanillin against Escherichia coli and its application in the packaging of smoked chicken breast

To develop a value‐added product, we used the under‐utilised seaweed Undaria pinnatifida as a source material for the fabrication of a biodegradable film by extracting U. pinnatifida protein (UPP). UPP/gelatine composite films with different constituent ratios were prepared. In addition, the UPP/gelatine composite films containing vanillin (0.05%, 0.1% and 0.5%) were prepared as antimicrobial packaging material. To evaluate the utility of the UPP composite film containing 0.5% vanillin as food packaging material, smoked chicken breast samples inoculated with Escherichia coli were packed with the film and stored at 4 °C for 10 days. It was observed that packaging of smoked chicken breast with the UPP composite film containing vanillin decreased the population of the inoculated E. coli by 1.12 log CFU g^?1 compared with that in the control sample. Thus, the UPP/gelatine composite film with added vanillin can be utilised as a packaging material for smoked chicken breast.     

Cold Oxygen Plasma Treatments for the Improvement of the Physicochemical and Biodegradable Properties of Polylactic Acid Films for Food Packaging

The effects of cold plasma (CP) treatment on the physicochemical and biodegradable properties of polylactic acid (PLA) films were studied. The PLA films were exposed to CP for 40 min at 900 W and 667 Pa using oxygen as the plasma‐forming gas. The tensile, optical, and dynamic mechanical thermal properties, surface morphology, printability, water contact angle, chemical structure, weight change, and biodegradability properties of the films were evaluated during storage for up to 56 d. The tensile and optical properties of the PLA films were not significantly affected by CP treatment (CPT; P > 0.05). The surface roughness and water contact angle of PLA films increased by CPT and further increased during storage for 56 d. The printability of the PLA films increased following CPT and remained stable throughout the storage period. CP‐induced hydrophilicity was also sustained during the storage period. The PLA films lost 1.9% of their weight after CPT, but recovered 99.5% of this loss after 14 d in storage. Photodegradation, thermal, and microbial biodegradable properties of the films were significantly improved by CPT (P < 0.05). Accelerated biodegradation of CP‐treated PLA sachets with and without cheese was observed in compost. These results demonstrate the potential of CPT for modifying the stiffness, water contact angle, and chemical structure of PLA films and improving the printability and biodegradability of the films for food packaging.     

Enhancement of antimicrobial and antimutagenic activities of Korean barberry (Berberis koreana Palib.) by the combined process of high‐pressure extraction with probiotic fermentation

BACKGROUND: To evaluate the combined effects of high pressure extraction (HPE) and probiotic fermentation on the antimicrobial and antimutagenic activities, Berberis koreana was subjected to 500 MPa for 30 min and then fermented with Bifidobacterium longum B6 (HPE‐BLF) and Lactobacillus paracasei (HPE‐LPF) at 37 °C for 6 days. RESULTS: The phenol content was significantly increased to 228 mg GAE g^?1 by the HPE compared to the conventional extraction (CE, 188 mg GAE g^?1). The HPE‐BLF and HPE‐LPF showed the highest antimicrobial activity (MIC < 4 mg mL^?1) against β‐lactam antibiotic sensitive and resistant Staphylococcus aureus. No significant mutagenic effect was observed for CE, HPE, HPE‐BLF, and HPE‐LPF extracts. The highest antimutagenic activities against frame‐shift mutant Salmonella typhimurium were observed at the HPE‐LPF (82%), followed by the HPE‐BLF (77%). CONCLUSION: The combined HPE and fermentation process could be used as an alternative extraction method for improving the extraction efficacy of medicinal plants. The results will provide pharmaceutically useful information and potential direction for finding new drug sources from medicinal plants. Copyright © 2010 Society of Chemical Industry