Study on Anti-oxidative Activities and Beverage Preferences Relating to Fermented Lotus Root and Platycodon grandiflorum Extracts with Sugar through Lactic Acid Fermentation

이경수,; 김주남,; 정현채,

doi:10.17495/easdl.2015.2.25.1.183

easdl

2015

DOI: 10.17495/easdl.2015.2.25.1.183

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Study on Anti-oxidative Activities and Beverage Preferences Relating to Fermented Lotus Root and Platycodon grandiflorum Extracts with Sugar through Lactic Acid Fermentation

이경수 이경수¹,

김주남 김주남²,

정현채 정현채³

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Cited by 8 publications

References 24 publications

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Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms

Sim,

Choi,

Lee

et al. 2024

Food Sci. Preserv.

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It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-α (TNF-α) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-α, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.

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Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms

Sim,

Choi,

Lee

et al. 2024

Food Sci. Preserv.

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Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG

Shin¹,

Shin²,

Kang³

et al. 2017

Korean Journal of Food Preservation

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For the production of γ-aminobutyric acid (GABA) contents increased Seomaeyaksuk fermentant, 0, 0.25, 0.5 and 1.0% of monosodium galutamate (MSG) was added in Seomaeyaksuk water extract 15% contained Sikhye and inoculated with Lactobacillus brevis (KI271266). Physicochemical properties were sampling and analyzed at each 1 day during 3 days fermentation. Goes on fermentation periods, the turbidity was gradually reduced, but lightness and the yellowness was increased, redness was decreased. Soluble solid was also decreased. The reducing sugars content were also decreased during fermentation. pH was 4.65-4.83 before fermentation but it was lower 3.15-3.68 after three days fermentation. The GABA contents increased by fermentation periods and it was the highest in MSG 1.0% added sample (354.38 mg/L). Fructose, glucose and sucrose contents were 50-67% decreased at three days fermentation than before fermentation. Among the organic acids, propionic acid, oxalic acid, citric acid and fumaric acid contents were decreased and lactic acid, acetic acid and succinic acid were increased during fermentation periods. Contents of total polyphenol and DPPH radical scavenging activity were the highest in MSG 0.5% added sample. From these results, we confirmed that increasing of GABA content when the manufacturing of Seomaeyaksuk lactic acid fermentation product, is possibile by addition of MSG without affecting physicochemical characteristics.

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Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

Choi¹,

Park²,

Kim³

et al. 2021

Korean J. Food Preserv.

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This work investigated the effects of various heating methods and conditions on the quality characteristics of lotus root (Nelumbo nucifera G.) snack. The lotus root snacks were processed using the following heating methods: oven heating (OV), microwave heating (MW), air frying (AF), and oil frying (FR). Twenty four samples were prepared based on the various temperatures and time durations used for heating. Based on the results of color and hardness analyses, OV (180℃, 9 min), MW (850 W, 8 min), AF (120℃, 10 min) and FR (180℃, 70 sec) were selected as appropriate conditions for producing the lotus root snacks. AF resulted in low carbohydrate content, crude fat content, and neural detergent fiber content and the highest moisture content. There were no significant differences in hardness among four methods. AF (120℃, 10 min) showed significantly higher L * values, total phenolics contents, and 2,2-dipheny-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity than other methods. In addition, water absorption and water solubility indexes were the lowest in AF. Therefore, AF (120℃, 10 min) was considered as an appropriate heating condition for the manufacturing of lotus root snacks.

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Study on Anti-oxidative Activities and Beverage Preferences Relating to Fermented Lotus Root and Platycodon grandiflorum Extracts with Sugar through Lactic Acid Fermentation

Cited by 8 publications

References 24 publications

Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms

Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms

Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG

Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

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