Physiological Functionality of Fermented Pear Fruitlet Product Made by Mixed Fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum

Jang, In-Taek; Kim, Younghun; Na, Kwang-Chul; Lee, Jong-Soo

doi:10.4489/kjm.2013.41.1.33

Cited by 2 publications

(1 citation statement)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…씨방과 함께 화탁이 비대 발달하여 위과(Pseudocarp)로 분류되는 배는 과육(꽃받침통, hypanthium)과 과피에 다양한 생리 활성 물질이 포함되어 있음이 보고되고 있다 (Jang et al, 2013;Min et al, 2013). 폴리페놀과 플라보노이드 성분이 주로 기여하 는 배의 항산화능은 폴리페놀류 함량 및 DPPH 라디칼 제거능이 과육보다 과피 부분에서 더 높다 Leontowicz et al, 2003).…”

unclassified

Breeding of ‘Joyskin’ Pear as fruit for Eating with the Skin

Kim,

Kang,

Cho

et al. 2016

HST

View full text Add to dashboard Cite

In 1994, a new cultivar 'Joyskin' was created from a cross between the cultivars 'Whangkeumbae' and 'Waseaka' at the Pear Research Institute of the National Institute of Horticultural and Herbal Science, Rural Development Administration. In 2006, the 'Joyskin' was selected from among the 317 seedlings resulting from the cross for its skin and taste qualities. Regional adaptation tests were conducted in nine regions and in ten experimental plots from 2006 to 2011. The cultivar was named in 2011. 'Joyskin' showed a vigorous growth habit and semi-spread characteristics similar to 'Whangkeumbae'. The average full bloom date for 'Joyskin' was April 21st, which was also similar to 'Whangkeumbae'. The optimum fruit ripening time was September 6-8th, which was six or eight days earlier than 'Whangkeumbae'. The fruit was round in shape and the skin was a golden yellow color at maturity. The average fruit weight was 320 g and the flesh firmness was 2.5 kg/8mmφ. The firmness of the fruit skin determined by a blade-type plunger of texture analyzer was 22.9 N, which was significantly different from that of 'Whangkeumbae' 29.9N.

show abstract

unclassified

Breeding of ‘Joyskin’ Pear as fruit for Eating with the Skin

Kim,

Kang,

Cho

et al. 2016

HST

View full text Add to dashboard Cite

show abstract

Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model

Kim¹,

Jo²,

Jeong³

et al. 2015

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The anti-diabetic effects of Allium tuberosum Rottler extracts (ATE) and ATE fermented with lactic acid bacteria in db/db mice were evaluated. The electron donating activity of ATE fermented with Lactobacillus plantarum, and Lactobacillus casei, respectively, increased compared to that of ATE, but the superoxide radical scavenging activity of the ATE incubated with L. plantarum decreased. The superoxide radical scavenging activity of the ATE fermented with both L. plantarum and L. casei was similar to that of the ATE. Therefore, fermented ATE (FATE) was prepared for in vivo testing by incubating it with both L. plantarum and L. casei. The db/db mice were divided into six groups: normal (non-diabetic mice), diabetic control (DM), and four experimental groups administered 200 or 400 mg/kg/day ATE (ATE200 and ATE400) and 200 or 400 mg/kg/day FATE (FATE200 and FATE400). Weight gain was significantly inhibited in the FATE200 group compared with that in the other db/db mice groups (p<0.05). The areas under the curve of the ATE400 and FATE400 groups were significantly smaller than that of the DM group in the glucose tolerance evaluation. The serum glucagon-like peptide-1 levels in the ATE400 and FATE400 groups increased. These results indicate that administering ATE and FATE may be effective against anti-hyperglycemia by regulating insulin resistance. In particular, FATE may be beneficial for controlling obesity in type 2 diabetes. Key words：Allium tuberosum rottler, db/db mouse, oral glucose tolerance test, insulin resistance, type 2 diabetes mellitus 서 론

show abstract

Physiological Functionality of Fermented Pear Fruitlet Product Made by Mixed Fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum

Cited by 2 publications

References 8 publications

Breeding of ‘Joyskin’ Pear as fruit for Eating with the Skin

Breeding of ‘Joyskin’ Pear as fruit for Eating with the Skin

Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model

Contact Info

Product

Resources

About