Cytotoxic, antioxidative, and ACE inhibiting activities of dolsan leaf mustard juice (DLMJ) treated with lactic acid bacteria

Yoo, Eun-Jeong; Lim, Hyoun Soo; Park, Kyung‐Ok; Choi, Myeong-Rak

doi:10.1007/bf02931184

Cited by 21 publications

(8 citation statements)

References 18 publications

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“…Kimchi is a traditional Korean food that is fermented vegetables including cabbage and various seasonings. Kimchi has antioxidative and antidiabetic properties and bacteria isolated from kimchi produce beneficial enzymes [21] , [22] , [23] . Various LABs play important roles during kimchi fermentation: Lactobacillus and Leuconostoc are the predominant genera of the kimchi microbiome in the kimchi fermentation [24] .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Park¹,

Hwang²,

Lee³

et al. 2017

Journal of Ginseng Research

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BackgroundPanax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation.MethodsTo investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer.ResultsL. mesenteroides WiKim19 and Pediococcus pentosaceus WiKim20 converted ginsenoside Rb1 into the ginsenoside Rg3 approximately five times more than Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49. L mesenteroides WIKim19 showed positive correlation with β-glucosidase activity and higher transformation ability of ginsenoside Rb1 into Rg3 than the other strains whereas, P. pentosaceus WiKim20 showed an elevated production of Rb3 even with lack of β-glucosidase activity but have the highest acidity among the five lactic acid bacteria (LAB).ConclusionGinsenoside Rg5 concentration of five LABs have ranged from ∼2.6 μg/mL to 6.5 μg/mL and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

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Section: Introductionmentioning

confidence: 99%

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Park¹,

Hwang²,

Lee³

et al. 2017

Journal of Ginseng Research

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“…Depending on the processing conditions employed, the AITC content has been shown to decrease during fermentation, while the sinigrin content increases until the dish has ripened optimally [8,24]. The antioxidant, cytotoxic, and anti-hypertensive effects of the dish were shown to correlate with the GSLs hydrolysis product content in Dolsan leaf mustard juice [33,34].…”

mentioning

confidence: 99%

Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

Kim

Baek

et al. 2016

Eur Food Res Technol

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“…Many of the fermented food products result in new and desired products and preservative effects are incidental. Lactic acid bacteria, as probiotic bacteria, have been known to be beneficial to health, including increased food digestibility and bioavailability of vitamin and minerals, control of gastrointestinal infection, reduction of serum cholesterol level, immune stimulation, and reduction of blood pressure (Carr et al, 2002;Gilliland, 1990;Gorbach, 1990;Yoo et al, 2005). In Asian countries, lactic acid fermented grains, vegetables, and fish for their long-term preservation have been taken for many years (Lee, 1997;Yoon et al, 2004).…”

Section: Articlementioning

confidence: 99%

Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus

Park¹,

Ahn²,

Kwak³

2010

Korean Journal for Food Science of Animal Resources

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The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/ mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.

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Cytotoxic, antioxidative, and ACE inhibiting activities of dolsan leaf mustard juice (DLMJ) treated with lactic acid bacteria

Cited by 21 publications

References 18 publications

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi

Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

Physicochemical Properties of Dioscorea opposita Thunb. Solution Fermented by Lactobacillus bulgaricus

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