Journal of the Korean Society of Food Culture | 2012
Eun Ji Shin; Chang-Won Cho; Young-Eon Kim; Daeseok Han; Hee-Do Hong; Young Kyoung Rhee
A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.
Biological & Pharmaceutical Bulletin | 2007
Young Mi Kim; Seung Namkoong; Young-Gab Yun; Hee-Do Hong; Young-Chul Lee; Kwon-Soo Ha; Hansoo Lee; Ho Jeong Kwon; Young-Guen Kwon; Young-Myeong Kim
Korean Journal of Food Preservation | 2011
Dae-Jung Kim; Ji-Hoon Jung; Sun-Gu Kim; Hya-Ku Lee; Seong-Kap Lee; Hee-Do Hong; Boo-Yong Lee; Ok-Hwan Lee
The Korean Journal of Food And Nutrition | 2012
Kyung Hee Jung; Hee-Do Hong; Chang-Won Cho; Min-Young Lee; Ung-Kyu Choi; Young-Chan Kim
Korean Journal of Food Preservation | 2012
Bo-Ra Yoon; Bong-Jae Cho; Hyo-Ku Lee; Dae-Jung Kim; Seong-Kap Rhee; Hee-Do Hong; Kyung-Tack Kim; Chang-Won Cho; Hyeon-Son Choi; Boo-Yong Lee; Ok-Hwan Lee
The Korean Journal of Food And Nutrition | 2012
Bo-Ra Yoon; Young-Jun Lee; Hee-Do Hong; Young-Chul Lee; Young-Chan Kim; Young Kyoung Rhee; Kyung-Tack Kim; Ok-Hwan Lee
The Korean Journal of Food And Nutrition | 2013
Su-Kyung Sung; Young-Kyung Rhee; Chang-Won Cho; Young-Chan Kim; Ok-Hwan Lee; Hee-Do Hong
The Korean Journal of Food And Nutrition | 2012
Sohyun Nam; Young Kyoung Rhee; Hee-Do Hong; Young-Chul Lee; Young-Chan Kim; Kwang-Soon Shin; Chang-Won Cho
The Korean Journal of Food And Nutrition | 2012
Seok-Yeong Yu; Young-Jun Lee; Ho-Seong Song; Hee-Do Hong; Jeong-Ho Lim; Hyeon-Son Choi; Boo-Yong Lee; Suk-Nam Kang; Ok-Hwan Lee
Korean Journal of Food Preservation | 2012
Bo-Ra Yoon; Young-Jun Lee; Sun-Gu Kim; Jung-Young Jang; Hyo-Ku Lee; Seong-Kap Rhee; Hee-Do Hong; Hyeon-Son Choi; Boo-Yong Lee; Ok-Hwan Lee