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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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Objectives: We investigated about the microbial properties and changes in the efficacy of the Codonopsis lanceolata (CL) by natural fermentation. Methods: CL was fermented for four weeks in a well-ventilated place with 2.5% salt. pH, total sugar, total polyphenol, and total flavonoid were measured to determine fermentation characteristics according to fermentation period and salt treatment. Polymerase chain reaction denaturing gradient gel electrophoresis and random amplification of polymorphic DNA-polymerase chain reaction were carried out for microbial analysis during fermentation. In addition, HepG2 cell was cultured to check the lipid accumulation through oil red O staining and the glucose uptake was analyzed by measuring the 2-NBDG at C2C12 cell. Results: The pH level and the total sugar decreased with the CL fermentation. Total polyphenol and flavonoid increased after CL fermentation. It was confirmed that Leuconostoc mesenteroides were maintained continuously during fermentation. In the salt treatment CL, there was a sharp increase in Rahnella aquatilis. Lactobacillus plantarum matrix was observed in fermented CL. In addition, Lactococcus lactis, Weissella koreensis, R. aquatilis, L. plantarum, Leu. mesenteroides have been added to the salt treatment. Glucose uptake were significantly increased after fermentation with salt for four weeks. Lipid accumulation in the HepG2 cells was observed that there was difference (P<0.01) between free fatty acid group (100%) and decreased 4 weeks after fermentation (90.38%) at $800{\mu}g/mL$. Conclusions: Total polyphenol and flavonoid were increased after CL fermentation. Especially, percentage of the glucose uptake and lipid accumulation inhibition increased in CL fermentation with salt. It is expected that fermentation of salt treated CL will be more effective in diabetes and fatty liver.
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참고문헌 (21)
참고문헌 신청
Park KY / 2012 / Increased health functionality of fermented foods / J Korean Soc Food Sci Nutr 17(1):1~8
허문수 / 2016 / Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications / 생명과학회지 26(4):496~502
Hwang J / 2018 / Antidiabetic, antihyperlipidemic, and antioxidant activities of mulberry lees fermented products in diabetic mice / J Food Sci 83(11):2866~2872
Kui Zhang / 2018 / Fermented dairy foods intake and risk of cancer / International Journal of Cancer
성준섭 / 2017 / Antioxidative and Antiaging Activities and Component Analysis of Lespedeza cuneata G. Don Extracts Fermented with Lactobacillus pentosus / Journal of Microbiology and Biotechnology 27(11):1961~1970
허문수 / 2016 / Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications / 생명과학회지 26(4):496~502
Hwang J / 2018 / Antidiabetic, antihyperlipidemic, and antioxidant activities of mulberry lees fermented products in diabetic mice / J Food Sci 83(11):2866~2872
Kui Zhang / 2018 / Fermented dairy foods intake and risk of cancer / International Journal of Cancer
성준섭 / 2017 / Antioxidative and Antiaging Activities and Component Analysis of Lespedeza cuneata G. Don Extracts Fermented with Lactobacillus pentosus / Journal of Microbiology and Biotechnology 27(11):1961~1970
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