Quality Characteristics and Biological Activity of Fermented Black Garlic with Probiotics

탁현민,; 김경민,; 김종수,; 황초롱,; 강민정,; 신정혜,

doi:10.5352/jls.2014.24.5.549

Cited by 7 publications

(2 citation statements)

References 25 publications

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“…Antioxidants effectively suppress inflammatory reactions and diseases by regulating oxidative stress (Tak et al, 2014). The antioxidant capacity of the three isolates was determined by ABTS + scavenging activity (Figure 5a), which ranged from 7.50% to 27.53%.…”

Section: Resultsmentioning

confidence: 99%

“…Antioxidants effectively suppress inflammatory reactions and diseases by regulating oxidative stress (Tak et al, 2014). The antioxidant capacity of the three isolates was F I G U R E 4 Antimicrobial activity of lactic acid bacteria isolated from biji-makgeolli against Escherichia coli (a) and Staphylococcus aureus (b).…”

Section: Antioxidant Activity and Anti-inflammatory Activitymentioning

confidence: 99%

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Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

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Background and ObjectivesTraditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by‐product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji‐makgeolli and examined the probiotic properties of LAB isolated from it.FindingsBiji‐makgeolli exhibited lower sugar and alcohol contents and higher pH and acidity than 100% rice makgeolli (control). Moreover, biji‐makgeolli displayed higher total viable cells (5.54‐6.32 log CFU/g), yeast (4.23‐6.59 log CFU/g), and LAB (5.44‐6.48 log CFU/g) than control (5.26, 2.59, and 5.23 log CFU/g), which increased with biji addition. Furthermore, biji‐makgeolli showed higher total phenolic content, antioxidant capacity, and α‐glucosidase inhibitory activity, increasing with biji addition. Three LAB strains were isolated from makgeolli, identified as Pediococcus pentosaceus (P. pentosaceus)‐KX886792 in control (CW) and P. pentosaceus‐KX886790 (RW) and Lactobacillus coryniformis (L. coryniformis) (RM) in 50% biji replaced makgeolli. All groups (CW, RW, RM) survived exposure to pH 3 for 3 h and 0.3% bile salts for 24 h and exhibited the ability to adhere to HT‐29 cells. RW (20.7%) and RM (27.5%) showed antioxidant effects, having higher ABTS+ values than CW (7.5%). The expression of TNF‐α and IL‐8 was significantly suppressed in RW and RM compared with that in CW. RW and RM showed antimicrobial activity against E. coli. Additionally, RM was active against Staphylococcus aureus and exhibited a cholesterol‐lowering effect.ConclusionsBiji enhances the antioxidant capacity of makgeolli, and LAB isolated from biji‐makgeolli exhibit potential probiotic properties.Significance and NoveltyBiji is a potential additive for producing plant‐derived LAB in makgeolli and developing functional foods.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

“…Antioxidants effectively suppress inflammatory reactions and diseases by regulating oxidative stress (Tak et al, 2014). The antioxidant capacity of the three isolates was F I G U R E 4 Antimicrobial activity of lactic acid bacteria isolated from biji-makgeolli against Escherichia coli (a) and Staphylococcus aureus (b).…”

Section: Antioxidant Activity and Anti-inflammatory Activitymentioning

confidence: 99%

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Kim,

Kim

2023

Cereal Chem

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Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol

Seo¹,

Choi²,

Sim³

et al. 2016

Korean Journal of Food Preservation

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The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6~12%. The pH values of the vinegar samples were in range of 3.85~4.46 after 25 days fermentation, and the sugar contents were highest after 9 days of fermentation (12.00~13.50 °Brix). The total polyphenol concents of vinegars were in the range of 20.65~52.04 mg/100 mL 25 days fermentation. Pyrogallol and vanillic acid were detected in the completely fermented vinegars, and their contents increased with black garlic content. Five organic acids (lactic acid, acetic acid, citric acid, succinic acid and propionic acid) were detected after 25 days of fermentation, with the total amount of organic acids being 5,327.34~6,307.64 mg/100 mL, and the total abetic acid contents beging the highest of the organic acids at 4208.90~5,570.29 mg/100 mL. After 25 days of fermentation, the total minerals contents were higher, and depending on the quantity of black garlic added. Of the minerals, the of potassium content was the highest (366.23~1,619.67 mg/L).

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Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar

Kim¹,

Kim²,

Gwon³

et al. 2022

Korean J. Food Preserv.

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In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion and black onion. When the onion and black onion were fermented in alcohol for 8 days, the alcohol content in both onion vinegar (OV) and black onion vinegar (BV) increased, whereas their sugar content decreased. The alcohol content was higher in OV than that in BV. When the onion and black onion were fermented in acetic acid for 20 days, the pH of both OV and BV decreased, whereas their total acidity increased. After fermentation, the main free sugars of OV and BV were fructose and glucose, and they were higher in BV than in OV. The major organic acids in OV and BV were acetic acid and malic acid, and the content of acetic acid was higher in BV than that in OV. In addition, OV and BV increased 1,1'-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS + ) radical scavenging activities in a dose-dependent manner. Furthermore, DPPH and ABTS + radical scavenging activities were greater in black onion juice than in onion juice. The BV showed a higher DPPH and ABTS + radical scavenging activities than OV. Therefore, BV is the more suitable antioxidant functional vinegar through radical scavenging activity.

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Quality Characteristics and Biological Activity of Fermented Black Garlic with Probiotics

Cited by 7 publications

References 25 publications

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria

Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol

Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar

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