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Keywords = gamju

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12 pages, 2102 KB  
Article
In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice
by Eunju Park, Kee-Tae Kim, Mijoo Choi, Yunjung Lee and Hyun-Dong Paik
Foods 2021, 10(2), 253; https://doi.org/10.3390/foods10020253 - 26 Jan 2021
Cited by 5 | Viewed by 3781
Abstract
The purpose of this study was to evaluate the immune-enhancing effect of red gamju fermented with Levilactobacillus brevis KU15154, isolated from kimchi, as a biofunctional beverage using mice. Thirty-two mice were used, and after a 2-week feeding, the growth, cytokine and immunoglobulin production, [...] Read more.
The purpose of this study was to evaluate the immune-enhancing effect of red gamju fermented with Levilactobacillus brevis KU15154, isolated from kimchi, as a biofunctional beverage using mice. Thirty-two mice were used, and after a 2-week feeding, the growth, cytokine and immunoglobulin production, and immune-related cell activation (phagocytes and natural killer [NK] cells) of the mice were evaluated. The red gamju- (SR) and fermented red gamju- (FSR) treated groups had 3.5–4.0-fold greater T-cell proliferation ability than the negative control group. IFN-γ production in the FSR group (15.5 ± 1.2 mg/mL) was significantly higher (p < 0.05) than that in the SR group (12.5 ± 1.8 mg/mL). The FSR group (502.6 ± 25.8 μg/mL) also showed higher IgG production levels than the SR group (412.2 ± 44.8 μg/mL). The activity of NK cells treated with FSR was also greater than that of cells treated with SR but it was not significant (p ≤ 0.05). Further, the phagocytic activity of peritoneal macrophages was higher in both SR and FSR groups than in the control group but was not significantly different (p < 0.05) between the SR and FSR groups. In conclusion, L. brevis KU15154 may be applied in the fermentation of bioactive food products, such as beverages or pharmaceutical industries, to potentially improve immunity. Full article
(This article belongs to the Special Issue Plant-Based Fermented Foods: Functional and Nutraceutical Properties)
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12 pages, 764 KB  
Article
Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju
by Seo Jin Yang, Kee-Tae Kim, Tae Young Kim and Hyun-Dong Paik
Foods 2020, 9(9), 1154; https://doi.org/10.3390/foods9091154 - 21 Aug 2020
Cited by 60 | Viewed by 4949
Abstract
Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 to develop black gamju with bioactive properties for health. Tolerance against [...] Read more.
Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected. The 2,2-diphenyl-1-picrylhydrazyl assay, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate, and β-carotene bleaching assay were used for antioxidant activity of samples. The tolerance of both strains to artificial gastric juice and bile salts (Oxgall) was more than 90%. Additionally, both strains did not produce β-glucuronidase and were resistant to gentamicin, kanamycin, streptomycin, and ciprofloxacin. After fermentation of black gamju with each strain, the number of viable lactic acid bacteria increased to 8.25–8.95 log colony forming unit/mL, but the pH value of fermented samples decreased more (to pH 3.33–3.41) than that of control (pH 4.37). L. brevis KU15151 showed higher adhesion activity to HT-29 cells and antioxidant effects than P. pentosaceus SC28 in three antioxidant assays. Full article
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