Chemical Characteristics in Fermented Cordycepin-enriched Cordyceps militaris

안희영,; 박규림,; 김유라,; 차재영,; 조영수,

doi:10.5352/jls.2013.23.8.1032

Cited by 7 publications

(1 citation statement)

References 19 publications

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“…하이드록시산(hydroxyl acid, HA)은 화장품에서 각질 박리제로 서 많이 사용되는 성분으로, 글라이콜릭산(glycolic acid)을 주성분으 로 하는 알파하이드록시산(alpha hydroxy acid, AHA)과 살리실산 (salicylic acid)인 베타하이드록시산(beta hydroxy acid, BHA)이 있 다 (Bashir et al, 2005 (Tang & Yang, 2018 (Grimes et al, 2004;Kim & Choi, 2018 (Edison et al, 2004;Tasic-Kostov et al, 2010 (Tesfaye et al, 2002 (Kim & Kim, 2015;Park et al, 2019 (Song et al, 2020: Tsukahara et al, 2009. 황기, 동충화초 등을 발효배양하여 미생물의 효소를 이용하여 유기물을 분 해 및 변화시켜 이화학적 특징을 가지는 연구가 보고되었다 (Um et al, 2017;Ahn et al, 2013 (Pervez et al, 2014;Pinto et al, 2015 About 160 μL of various concentrations (from 0.25% to 2%) of 0.2% lactobionic acid solution and F-PHA were added to 40 μL of 1 mM DPPH solution. The plate was incubated for 30 min at ambient temperature, and the absorbance was recorded at 490 nm using a spectrophotometer.…”

Section: Introductionunclassified

Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain

Sung¹,

Kang²,

Bang³

et al. 2021

Asian J Beauty Cosmetol

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Purpose: This study aimed to investigate the characteristics of fermented poly hydroxyl acid (F-PHA) using the Lactobacillus plantarum J2K-27 strain, and identify the applicability of its biological compounds. Methods: F-PHA was analyzed using high-performance liquid chromatography (HPLC) to identify its active compounds. Furthermore, the radical scavenging activities were evaluated for F-PHA. The cell viability and expression of procollagen type 1 and hyaluronic acid were investigated. Results: Changes in F-PHA represented the increase of lactobionic acid and lactic acid after fermentation. F-PHA increased radical scavenging activity in a dosedependent manner. After fermentation, F-PHA was confirmed to increase the expression of procollagen type 1 synthesis and hyaluronic acid without cytotoxicity. Conclusion: These results confirmed that F-PHA shows generally higher activities functional cosmetic material.

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Section: Introductionunclassified

Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain

Sung¹,

Kang²,

Bang³

et al. 2021

Asian J Beauty Cosmetol

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Changes in cultural characteristics and biological activities of amaranth during fermentation

Lee¹,

Yang²,

Hong³

2016

Korean Journal of Food Preservation

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Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, 551.91 μM, and 2.74, respectively. ACE (angiotensin converting enzyme) and α-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.

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Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor

Gim¹,

Park²,

Kim³

et al. 2018

Korean Journal of Food Preservation

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This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to 66.7→149.92 after fermentation, whereas the L and b values decreased to 15.79→-15.75 and 54.45→0.01, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

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Chemical Characteristics in Fermented Cordycepin-enriched Cordyceps militaris

Cited by 7 publications

References 19 publications

Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain

Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain

Changes in cultural characteristics and biological activities of amaranth during fermentation

Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor

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