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The purpose of this study was to determine the antidiabetic effect of an extract of nutricultured Brassica napus containing vanadium (BECV). The BECV was prepared following nutriculture of B. napus with a Jeju water vanadium concentrate for 7 day. The BECV was administered to db/db mice for 8 weeks at different dosages (0.028, 0.14, and 0.7 μg/kg; as vanadium concentration in BECV). After 8 weeks, the BECV results showed mouse blood glucose concentrations to significantly decrease, in a dose-dependent manner, compared with the results for control mice. In addition, the concentrations of triglyceride, total cholesterol, and glycated hemoglobin were significantly lower after 8 weeks of administration of 0.7 μg/kg BECV. Therefore, the BECV may have protective effects against type 2 diabetes.

The objective of this study was to investigate the inhibitory effects of Litsea japonica fruit flesh extract (LJF-HE) on gastritis in an indomethacin-induced SD rat model. Rats were randomly divided into six groups: G1 (normal group), G2 (control group, indomethacin-induced gastritis), G3 (positive group, indomethacin-induced gastritis and ranitidine 50 mg/kg), G4 (LJF-HE-L group, indomethacin-induced gastritis and L. japonica fruit flesh extract at 30 mg/kg), G5 (LJF-HE-M group, indomethacin-induced gastritis and L. japonica fruit flesh extract at 60 mg/kg), G6 (LJF-HE-H group, indomethacin-induced gastritis and L. japonica fruit flesh extract at 120 mg/kg). In the group treated with LJF-HE (G4, G5, and G6), gastric mucosal damage, gastric juice secretion and pepsin activity were significantly decreased compared to the control group. Additionally, there were decreases in the expression of cholecystokinin 2 receptor (CCK-2r), histamine receptor H2 (H2r) and H+/K+ ATPase in the gastric lesions. The plasma levels of TNF-α and IL-1β significantly decreased in LJF-HE (G4, G5, and G6) treated groups compared with control. The plasma level of PGE2 was also significantly increased by LJF-HE (G5 and G6). These results suggest that LJF-HE (G4, G5, and G6) has the ability to inhibit on indomethacin-induced gastritis.

We evaluated the antioxidative activity of extracts of P. lobata root depending on roasting conditions. P. lobata roots were roasted at three different temperature at 150℃, 200℃, and 250℃ and three different time at 10 min, 20 min, and 30 min respectively. Roasted P. lobata root was extracted using water at 85℃ for 6 h and filtered using filter paper, followed by then evaporated (12±0.3 °Brix) and freeze-dried. The concentration of maker compound puerarin was determined using a high performance liquid chromatography system. 2 phenolic compounds, flavonoid contents, and antioxidant activities of the extract powder were evaluated. Puerarin contents, Phenolic compounds, and flavonoid contents of roasted P. lobata root were higher than those of unroasted P. lobata root. The results of DPPH and ABTS showed that roasted P. lobata root possessed higher antioxidant activity than unroasted P. lobata root. This study suggested that roasting process could be applied to P. lobata root in order to achieve its high quality and functionality.

The purpose of this study was to determine the antidiabetic effect of an extract of nutricultured Brassica napus containing vanadium (BECV). The BECV was prepared following nutriculture of B. napus with a Jeju water vanadium concentrate for 7 day. The BECV was administered to db/db mice for 8 weeks at different dosages (0.028, 0.14, and 0.7 μg/kg; as vanadium concentration in BECV). After 8 weeks, the BECV results showed mouse blood glucose concentrations to significantly decrease, in a dose-dependent manner, compared with the results for control mice. In addition, the concentrations of triglyceride, total cholesterol, and glycated hemoglobin were significantly lower after 8 weeks of administration of 0.7 μg/kg BECV. Therefore, the BECV may have protective effects against type 2 diabetes.

College of Biology, Chungbuk National UniversityAbstract In this study, the products of Acanthopanax senticosus fermentation were derived from the mycelia of 2 mushrooms,Ganoderma lucidum and Phellinus linteus, to determine their safety in Sprague-Dawley rats. Rats were orally administered thewater extracts of A. senticosus fermentation products with G. lucidum (FM-5111) or P. linteus (FM-5131) at dose levels of 0.5,1.0, or 2.0 g/kg for the single-dose toxicity test and 0.25, 0.5, or 1.0 g/kg for the repeated-dose toxicity test. There were nosignificant differences in body weight gain, feed intake, or water consumption between control and FM-5111- or FM-5131-treated rats. Hematological and blood biochemistry analysis revealed that none of the investigated parameters were affected bythe A. senticosus fermentation products, and no remarkable lesions were observed upon histopathological analysis. We concludethat the A. senticosus fermentation products obtained from mushroom mycelia are safe for long-term administration and couldbe considered as multi-functional nutrients for the improvement of liver function and immunity.Keywords: Acanthopanax senticosus fermentation, single-dose toxicity, repeated-dose toxicity, Ganoderma lucidum, Phellinuslinteus

To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimu-rium, and the inoculated eggs were treated by ozone (38.8 ppm) for 10-30 min. Furthermore, microbiological and chemicalquality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage ( p

To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and chemical composition and sensory changes were evaluated during fermentation period. The lightness of the fermented samples decreased; in contrast, redness and yellowness increased. Especially, the color change of the fermented tea using B. subtilis was higher than those of control and other samples with different microorganisms during fermentation period. Chlorophyll contents were decreased by similar level regardless of fermentation treatments. The fastest decrease of total catechins contents were found in the tea fermented with B. subtilis and significantly reduced by increase of fermentation period. However, total catechin contents of the tea fermented by L. bulgaricus were not decreased. The caffeine contents of the microbial fermented teas were more decreased than that of control, even though the decrease was slight. Sensory panelists preferred the tea fermented by B. subtilis to those of control or other fermentation treatment.

To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.