@article{ART002115521},
author={CHANG SEJU and Jing-Hua Wang and Shin Na Rae and Hojun Kim},
title={Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria},
journal={Journal of Korean Medicine for Obesity Research},
issn={1976-9334},
year={2016},
volume={16},
number={1},
pages={11-18}
TY - JOUR
AU - CHANG SEJU
AU - Jing-Hua Wang
AU - Shin Na Rae
AU - Hojun Kim
TI - Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria
JO - Journal of Korean Medicine for Obesity Research
PY - 2016
VL - 16
IS - 1
PB - The Society of Korean Medicine for Obesity Research
SP - 11
EP - 18
SN - 1976-9334
AB - Objectives: To confirm microbiological change and cytoprotective effect of Samjung-hwan (SJH) which fermented by Lactic acid bacteria from natural fermented SJH.
Methods: SJH was fermented by Lactobacillus brevis and Lactococcus lactis subsp. lactis from natural fermented SJH. After 1 week of fermentation, we analysed pH and microbial profiling. We also performed measuring total polyphenol total flavonoid contents and 1,1-Diphenyl-2- picryhydrazyl (DPPH) free radical scavenging activity to investigate antioxidant ability. Cell viability was performed by using HepG2 cell.
Results: pH of lactic acid bacteria inoculated group and non-inoculated group was decreased and total counts of lactic acid bateria for both group was increased after fermentation of SJH. Total polyphenol and flavonoid contents and DPPH free radical scavenging activity was increased in both group. Total polyphenol contents of lactic acid bacteria Inoculated group is more increased than non-inoculated group. HepG2 cell viability was increased in both group.
Conclusions: SJH fermentd by Lactobacillus brevis and Lactococcus lactis subsp. lactis shows change in microbiological character and has cytoprotective effect. Further studies are required for investigating function of lactic acid bacteria during fermentation of SJH.
KW - Samjung-hwan;Fermentation;Lactobacillus;Cytoprotection;Antioxidants
DO -
UR -
ER -
CHANG SEJU, Jing-Hua Wang, Shin Na Rae and Hojun Kim. (2016). Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria. Journal of Korean Medicine for Obesity Research, 16(1), 11-18.
CHANG SEJU, Jing-Hua Wang, Shin Na Rae and Hojun Kim. 2016, "Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria", Journal of Korean Medicine for Obesity Research, vol.16, no.1 pp.11-18.
CHANG SEJU, Jing-Hua Wang, Shin Na Rae, Hojun Kim "Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria" Journal of Korean Medicine for Obesity Research 16.1 pp.11-18 (2016) : 11.
CHANG SEJU, Jing-Hua Wang, Shin Na Rae, Hojun Kim. Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria. 2016; 16(1), 11-18.
CHANG SEJU, Jing-Hua Wang, Shin Na Rae and Hojun Kim. "Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria" Journal of Korean Medicine for Obesity Research 16, no.1 (2016) : 11-18.
CHANG SEJU; Jing-Hua Wang; Shin Na Rae; Hojun Kim. Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria. Journal of Korean Medicine for Obesity Research, 16(1), 11-18.
CHANG SEJU; Jing-Hua Wang; Shin Na Rae; Hojun Kim. Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria. Journal of Korean Medicine for Obesity Research. 2016; 16(1) 11-18.
CHANG SEJU, Jing-Hua Wang, Shin Na Rae, Hojun Kim. Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria. 2016; 16(1), 11-18.
CHANG SEJU, Jing-Hua Wang, Shin Na Rae and Hojun Kim. "Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria" Journal of Korean Medicine for Obesity Research 16, no.1 (2016) : 11-18.
