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Probiotics, as living microorganisms, exert health benefits to the host by alleviating excess inflammation through modulating the immune system and establishing intestinal homeostasis. In this study, we evaluated the probiotic characteristics and inflammation alleviatory effects of Bacillus amyloliquefaciens isolated from traditional Korean fermented foods. The strains withstood the acidic environment of the digestive process, extended the lifespan of Caenorhabditis elegans, and enhanced pmk-1 expression. However, only B. amyloliquefaciens SCGB1 could attach to C. elegans in the intestines, which enhanced their survival upon exposure to Escherichia coli O157:H7. We also investigated the anti-inflammatory effect of SCGB1 using the RAW264.7 macrophage stimulated with lipopolysaccharide. The strain treatment enhanced anti-inflammatory cytokine interleukin (IL)-10 secretion and downregulated proinflammatory cytokine IL-6 expression in vitro. Next, we used a dextran sulfate sodium (DSS)-induced colitis mouse model to investigate whether SCGB1 can ameliorate gut inflammation in vivo. Compared to those in the DSS-induced mice, histological damage and IL-6 cytokine levels were significantly reduced in SCGB1-fed mice. These results suggest that B. amyloliquefaciens SCGB1 as potential probiotics may have health-promoting effects by reduction of inflammatory responses.

Kochujang shows anti-obesity effects in cell and animal models. Kochujang is traditionally prepared via slow fermentation or commercially using Aspergillus oryzae. We analyze the anti-obesity effects of two types of Kochujang in overweight and obese adults. The analyses included the following groups: traditional Kochujang containing either a high-dose (HTK; n = 19), or a low-dose of beneficial microbes (LTK; n = 18), and commercial Kochujang (CK; n = 17). Waist circumference decreased significantly in the HTK and CK groups. Total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride levels decreased in the HTK and LTK groups. Visceral fat is significantly reduced in the HTK group. The population of beneficial microorganisms in stool samples increased in all groups. Consumption of Kochujang reduces visceral fat content and improves the lipid profile, which can be enhanced by enrichment with beneficial microbes. These results suggest that Kochujang has the potential for application in obesity prevention.

본 연구에서는 국내산 쌀의 활용도를 높이고자 국내산 막걸리에서 분리한 유산균을 활용하여 유산균 발효 식혜(SFLAB)를 제조했으며, 그에 따른 이화학적 특성 및 기능성을 평가하였다. 쌀막걸리에서 분리한 5종의 유산균 중에서 식혜를 기질로 하는 젖산 발효에 적합한 유산균으로 총산도 함량이 가장 높은 Lactobacillus plantarum LM001을 선정하여 이를 이용해 제조한 SFLAB의 이화학적 특성 및 기능성의 결과는 다음과 같다. SFLAB의 수용성 고형분, 환원당, pH, 총산도, 생균수 및 TPC는 각각 9.38~11.30°Brix, 68.39~89.11 ㎎/mL, 2.80~4.54, 0.01~0.52%, 6.33~8.43 ㏒ CFU/mL 및 0.64~0.68 ㎎/mL였으며, 젖산 발효가 진행됨에 따라 수용성 고형분, 환원당, pH 및 TPC는 감소하였으나 총산도와 생균수는 증가하였다. SFLAB의 유기산은 oxalic acid, lactic acid, pyroglutamic acid 3종이 검출되었고 lactic acid가 총 유기산(185.23~988.31 ㎎%)의 78.10~97.30%를 함유하여 주요 유기산으로 나타났으며, 유리당은 총 유리당(6,719.33~9,685.52 ㎎%)의 87.80~96.79%를 함유한 maltose가 주요 유리당으로 나타났다. 항산화 활성(DPPH 라디칼 소거 활성, ABTS 라디칼 소거 활성 및 환원력)은 각각 58.65~66.90%, 46.09~39.57% 및 0.39~0.46으로 젖산 발효가 진행됨에 따라 각각 1.4배, 1.2배 및 1.2배가 감소하였으나, lipase 저해 활성은 0.71~60.61%로 85배 증가하였다. 항균 활성은 Bacillus cereus KACC 10097, KACC 13064 및 KACC 13066에서만 활성을 확인하였다. 결과적으로 SFLAB의 항산화 활성은 감소했을지라도 항비만과 항균 활성이 증가하였기에 새로운 형태의 기능성 강화식품으로서의 가능성이 있다고 판단된다.

We evaluated whether long-term consumption of black carrot (BC), black carrot fermented with Aspergillus oryzae (FBAO) and Lactobacillus plantarum (FBLP) extracts improved cognitive dysfunction and glucose homeostasis in type 2 diabetic rats with dementia. Male diabetic rats received hippocampal CA1 infusions of 3.6 nmol amyloid-β (25–35; AD) or amyloid-β (35–25, non-plaque forming; Normal) per day, for two weeks. AD rats received either 2% lyophilized BC, FBAO, and FBLP or dextrin (AD-CON) for 8 weeks. FBAO and FBLP, rich in aglycated anthocyanins, suppressed amyloid-β deposition in the hippocampus and potentiated insulin signalling, compared to the BC and the control. FBAO and FBLP had better cognitive function and less visceral fat mass than BC. FBLP most effectively improved both whole body and hepatic insulin resistance and first phase insulin secretion and insulin sensitivity in the hyperglycaemic state. Thus, FBLP and FBAO (1 g/kg bw/day; 0.5–1 mg cyanidin and malvidin aglycone/kg bw/day) may have the potent efficacy for improving cognitive function by preventing hippocampal insulin resistance.

Sasang constitutional medicine is a major branch of Korean traditional oriental medicine. Constitutions of Sasang medicine are classified into Taeyangin, Taeumin, Soyangin, and Soumin. We investigated immunostimulatory activities of fermented soybean product (FSP) extracts and their major bioactive compounds, isoflavone glycosides in primary immune cells isolated from the blood of Soyangin, Taeumin, and Soeumin volunteers. Results showed that the cell proliferation, nitrite, tumor necrosis factor (TNF)-α mRNA, interleukin (IL)-6 mRNA, inducible nitric oxide synthase (iNOS) mRNA, cyclooxygenase-2 (COX-2) mRNA, TNF-α protein, and IL-6 protein production of immune cells treated with a 70% ethanol Doenjang extract (DJ), a 70% ethanol Kochujang extract (KCJ), and a 70% ethanol Cheonggukjang extract (CGJ), respectively, were significantly increased, and its immunostimulatory activities by both DJ and CGJ was higher than that of KCJ in primary immune cells isolated from the blood of Soyangin volunteers. However, the cell proliferation, nitrite, TNF-α mRNA, IL-6 mRNA, iNOS mRNA, COX-2 mRNA, TNF-α protein, and IL-6 protein production by both KCJ and CGJ was higher than that of DJ in primary immune cells isolated from the blood of Taeumin and Soeumin volunteers. The major bioactive compounds, isoflavone-glycosides, in FSP were daidzin, glycitin, and genistin. Daidzin, glycitin, and genistin were used to treat primary immune cells in the same condition, the cell proliferation; iNOS mRNA expression and nitrite concentration of daidzin, glycitin, or genistin-treated immune cells isolated from the blood of Soyangin volunteers was higher than that of Taeumin and Soeumin volunteers. The effect of DJ and isoflavone glycosides on immunostimulatory activities showed similar trends.

As the traditional homemade chungkookjang is replaced by standardized chungkookjang fermented by inoculating Bacillus spp., it is desirable to maintain the anti-diabetic efficacy of the most potent traditional varieties. Preliminary in vitro research suggested that anti-diabetic efficacy can be achieved by using B. lichemiformis as a starter and fermenting for 48 h. Experimental type 2 diabetic male rats induced by partial pancreatectomy and high fat diets were administered either control diet, 10% cooked soybeans, 10% traditional chungkookjang with potent anti-diabetic efficacy, or standardized chungkookjang fermented with B. lichemiformis for 48 h. Rats were fed their respective diets for 8 weeks after surgery. Cooked soybeans as well as both chungkookjangs partially restored fasting serum glucose concentrations, but only the chungkoojangs increased fasting insulin levels. That trend was also seen in the glucose-stimulated insulin secretion during hyperglycemic clamp and was explained by the greater β-cell mass and BrdU incorporation indicating increased proliferation of β-cells. The euglycemic hyperinsulinemic clamp indicated that all soy products improved insulin sensitivity. Phosphorylation of Akt and AMPK in the liver increased in an ascending order of the control, cooked soybeans, traditional chungkookjang and standardized chungkookjang while PEPCK expression was lowered in a descending order of the control, cooked soybeans, traditional chungkookjang and standardized chungkookjang. These results indicate that standardized chungkookjang is most effective for improving hepatic insulin signaling. In conclusion, chungkookjang fermented with B. lichemiformis retains the anti-diabetic properties of the most efficacious traditional chungkookjang and it may be even more effective for improving insulin function than traditionally prepared chungkookjang.