Characterization of Fermented Rice-Bran Using the Lactic Acid Bacteria Weissella koreensis DB1 Derived from Kimchi

Moon, Song Hee; Yoeng, Moon So; Chang, Hae Choon

doi:10.7856/kjcls.2019.30.4.543

Cited by 7 publications

(7 citation statements)

References 23 publications

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“…For organic acid and ethyl alcohol analysis, an Aminex 87H column (300 × 10 mm; Bio-Rad) was used, and the elution solvent was 0.01 N H 2 SO 4 at a flow rate of 0.5 mL/min. Organic acids and ethyl alcohol were detected using an RI detector (RefractoMAX520, Tokyo, Japan) [ 17 ]. For amino acid analysis, the filter-sterilized culture broth was derivatized using O-phthalaldehyde (OPA)-fluorenylmethyl chloroformate (FMOC) [ 18 ] and then analyzed using the HPLC system (Ultimate 3000) equipped with a UV detector and FL detector (Agilent 1260, Agilent, Santa Clara, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…The mobile phase was prepared with A solution (40 mM sodium phosphate (pH 7.0)) and B solution (water:acetonitrile:methanol = 10:45:45). The program was initiated using solutions A:B = 95:5 ( v / v ) for 0~24 min, 45:55 for 24~25 min, 10:90 for 25~34.5 min, and 95:5 after 34.5 min at a flow rate of 1.5 mL/min [ 17 ]. Ammonia was analyzed by cation-chromatography (Dionex ICS 5000, Thermo Scientific Dionex) equipped with a suppressed conductivity detector and cation self-regenerating suppressor (CSRS-Ultra, 4 mm; Thermo Scientific Dionex) in recycle mode.…”

Section: Methodsmentioning

confidence: 99%

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Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

Mun¹,

Chang²

2020

Microorganisms

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This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at −1.5~0 °C for 2~3 months. Weissella koreensis strains were determined as the dominant LAB in all kimchi samples. One strain, W. koreensis SK, was selected and its phenotypic and genomic features characterized. The complete genome of W. koreensis SK contains one circular chromosome and plasmid. W. koreensis SK grew well under mesophilic and psychrophilic conditions. W. koreensis SK was found to ferment several carbohydrates and utilize an alternative carbon source, the amino acid arginine, to obtain energy. Supplementation with arginine improved cell growth and resulted in high production of ornithine. The arginine deiminase pathway of W. koreensis SK was encoded in a cluster of four genes (arcA-arcB-arcD-arcC). No virulence traits were identified in the genomic and phenotypic analyses. The results indicate that W. koreensis SK may be a promising starter culture for fermented vegetables or fruits at low temperature as well as a probiotic candidate.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

Mun¹,

Chang²

2020

Microorganisms

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“…Organic acid acetic acid is known to regulate lipid metabolism in the body [63]. The fermented RB used in this study contained 25.77 g/kg of acetic acid not found in non-fermented RB [30]. Compared to nonfermented RB, RB fermented with Pediococcus acidilactici has an abundant amount of acetic acid, lactic acid, and ferulic acid and has two-fold higher γ-oryzanol and α-tocopherol [22].…”

Section: Discussionmentioning

confidence: 97%

“…Moreover, there are unknown functional substances that may be generated during fermentation by yeasts and microorganisms. Thus, fermented RB or RYR is believed to be beneficial for patients with obesity or patients with hyperlipidemia due to its nutrients and bioactive substances [21,22,30,33,34,53].…”

Section: Discussionmentioning

confidence: 99%

“…With recent advances in microbial identification techniques, LAB in the genus Weissella have been newly isolated and identified [27]. In particular, several studies have been conducted on the isolation, identification, and properties of ornithine-producing Weissella strains isolated from kimchi [28][29][30]. L-ornithine is widely used in the United States and other countries as a food material that enhances muscle synthesis by increasing the secretion of growth hormones and prevents obesity by facilitating basal metabolism [31,32].…”

Section: Introductionmentioning

confidence: 99%

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Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

Park

Chang

Lee

2021

Foods

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This aim of this study was to investigate the potential beneficial effects of rice bran powder, fermented by Weissella koreensis DB1 isolated from kimchi, to protect against obesity and dyslipidemia induced by a high-fat and high-cholesterol diet, in a mouse model. Male mice were fed a modified AIN-93M diet containing high fat/high-cholesterol (HFCD), or same diet supplemented with non-fermented rice bran powder (HFCD-RB) or fermented rice bran powder (HFCD-FRB) for 10 weeks. In the HFCD-FRB group, body weight, liver and white fat pads weights, triglyceride (TG), total cholesterol (TC), non-high-density lipopreotein cholesterol (non-HDL-C), insulin, glucose and leptine levels in serum, TG levels and the ratio of fat droplets in the liver, TG levels and fat cell size in adipose tissue were decreased, and (high-density lipopreotein cholesterol) HDL-C and adiponectin levels in serum were increased, compared with the HFCD group. The HFCD-FRB group had significantly lower CCAAT-enhancer-binding potein α (C/EBPα), sterol regulatory element-binding transcription protein-1c (SREBP-1c), fatty acid synthase (FAS), and acetyl CoA carboxylase (ACC) gene expression when compared to the HFCD group. The anti-obesity and hypolipidemic effects were marginally greater in the HFCD-FRB group than in the HFCD-RB group. These results suggest that fermented rice bran powder by Weissella koreensis DB1 may have potential beneficial effects on the obesity-related abnormalities and the dysfunction of lipid metabolism.

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Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

Seong

Kim

2021

LWT

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Characterization of Fermented Rice-Bran Using the Lactic Acid Bacteria Weissella koreensis DB1 Derived from Kimchi

Cited by 7 publications

References 23 publications

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

Characterization of Weissella koreensis SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

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