44th Annual Meeting & International Symposium c.pdf · 44th Annual Meeting & International Symposium B-6 ... The aim of this study was to ... sun-dried green tea leaves

The Korean Society for Microbiology and Biotechnology 17

44th Annual Meeting & International Symposium

B-6 Effects of Synthetic Peptides on Tight Junction Protein Expression in Epidermal Keratinocytes Byeongki PARK1, Su Jin BAEK1, Ho Jun LEE1, Daeyeon PARK1, Chan PARK1, Min Young HWANG2, Jin Wan KIM2, Dae-Seog LIM1,2 and Ji Hyung CHUNG*1,2

1Department of Biotechnology, CHA University, Gyeonggi-do 13488, Korea. 2R&D Center, CHA Bio F&C, Gyeonggi-do 13488, Korea. *Corresponding author: [email protected]

Skin is the first line of defense against phathogenic infections as well as physical and chemical stimuli. In addition to preventing the loss of moisture and oily liquid, keratinocytes play role the immune system to protect the integrity of barrier in epidermal tissues, and tight junction protein is an integral part of cell-cell interaction and acts as barrier regulating the permeability in skin tissue. We have investigated the effect on the cell-cell interaction using several synthetic peptides derived from the protein sequence of cell adhesion proteins in human epidermal keratinocytes. Interestingly, a synthetic peptide pep5-3 based on the amino sequence of an adhesion molecule increased the cell-cell interaction in epidermal keratinocytes. This peptide was also shown to induce tight junction protein (occluding and claudin-4) expression and to increase transcellular electrical resistance (TER). These results indicate that pep5-3 could be developed as a novel biological material for strengthening skin barrier functions in response to tight junction activation mechanism by keratinocyte cell interaction. [This study was supported by a grant of the Korean Health Technology R&D Project, Ministry of Health & Welfare, Republic of Korea (Grant No. HN14C0082)].

Keywords: Keratinocyte, Tight junction, Cell-cell interaction

B-7 Separation and Purification of an Antibacterial Substance from Rheum palmatum for Treatment of Bacterial Vaginosis Ji Eun JANG, Dong-Hee KANG, Sang-Hee PARK and Hyun-Soo KIM*Dept. of Biology, College of Natural Science, Keimyung University, Daegu 704-701, Korea. *Corresponding author: [email protected]

Rheum palmatum has traditionally been used as a preventive agent and medication against fever and infection. The aim of this study was to separate and purify an antibacterial substance from R. palmatum that is effective against bacterial vaginosis. A methanol extract from R.palmatum showed antibacterial activity against L. vaginalis KCTC 3515, C. gleum KCTC 2904, and S. paucimobilis KCTC 2834, which cause bacterial vaginosis. After extraction and pH control of the methanol extract from R. palmatum, we found that acidic and alkaline extracts did not show antibacterial activity. A neutral extract (50 mg/mL) displayed an inhibitory zone of 18 mm on a nutrient agar plate with C. gleum KCTC 2904. Fractions No. 11 and 12 among 41 fractions obtained by silica gel column chromatography produced inhibitory zones of 10 mm on nutrient agar plates with C. gleum KCTC 2904. Rf0.15 and Rf0.17 spots produced by TLC of fraction No. 11 showed antibacterial activity against C. gleum KCTC 2904. Isolation and purification of the peak at a retention time (Rt) of 9.427 min was achieved by HPLC of Rf0.17 spots. The peak at Rt 9.427 min showed antibacterial activity against C. gleum KCTC 2904.

Keywords: Rheum palmatum, Bacterial vaginosis, Antibacterial activity

B-8 Biological Effects of aBC Core Domain in the Alpha B Crystallin Protein Ho Jun LEE, Jung Min LEE, Su Jin BAEK, Daeyeon PARK, Byeong Ki PARK, Chan PARK and Ji Hyung CHUNG*Department of Biotechnology, CHA University, Gyeonggi-do 13488, Korea. *Corresponding author: [email protected]

Alpha B crystallin (aBC) protein, which is as smaller type of heat shock protein, is one of the proteins that protect the eyes and other tissues from several stimuli. In this study, we examined the biological effects of the core domain as a deletion mutant of aBC protein on the collagenesis of human dermal fibroblasts, and cell-cell interaction in human epidermal keratinocytes. Among primary protein sequence of aBC, central core domain was required an important role in protecting dermal fibroblasts from an increase in MMPs and a decrease in collagen due to active oxygen stress. This is attributed to the reduction of MMP expression by suppressing the MAP kinase, thereby inhibiting transcription factors. It was also shown that the core domain of aBC facilitated the cell-cell interaction of human epidermal kerationocytes, inhibiting paracellular efflux by increasing tight junction protein, and thereby helping to protect skin tissue and maintain skin moisture. Taken together, significance of these findings was only a core domain of aBC protein has biological function without having the C-terminal extended domain or the N-terminal domain required protein assembly. [Grant No. PJ01093405, Rural Development Administration, Republic of Korea.]

Keywords: Alpha B crystallin, Core domain, Bioological function

C_ Food Biotechnology

C-1 Identification of Yeasts Isolated from Natural Fermentation of Apple and Analysis of Their Environmental Stress ToleranceSae-Byuk LEE1, Jun-Su CHOI1, Jeong-Won JO1, Ji-Yun CHAE1, Hyeon-Jeong KIM1, Min-Keong CHAE1, Tae-Woong PARK1, Haoyu LIU1

and Heui-Dong PARK*1,2

1Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea. 2Department of Fermentation Biotechnology, Kyungpook National University, Daegu 41566, Korea. *Corresponding author: [email protected]

Yeasts are beneficial microorganisms that produce high-quality fermented foods by producing various metabolites during the fermentation process. Although most Korean fermentation industries produce various kinds of fruit wine, distilled spirits, and makgeolli (rice wine) using yeast, the majority of yeast starters are imported from abroad. Currently, Korea is required to pay royalties to these imported yeast products in accordance with the Nagoya Protocol which went into effect on Oct 12th, 2014. It is thus very important task to find Korean indigenous fermentation yeast to cut the cost of royalty. As apples are one of the most cultivated fruits in Korea, they can be a good source for isolation of fermentation yeast. In this study, 85 types of yeasts were isolated from natural fermentation of apples cultivated from Cheongsong and Geochang regions. The natural fermentation took 15 days and the number of viable Saccharomyces cerevisiae rapidly increased from the 6th day of fermentation. The isolated yeasts were amplified from the ITS1-5.8S rRNA-ITS2 region and identified by pattern analysis of Hpa1 and Hae3 restriction enzymes. As a result, 3 Pichia anomala, 81 S. cerevisiae and 1 Hanseniaspora uvarum were identified and their EtOH, acid, glucose and SO2 tolerances were analyzed.

Keywords: Bio-resource, Apple, Yeast

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C-2 The Microbial Diversity Analysis of the Korean Traditional Post-Fermented Tea, Chungtaejeon Byung-Hyuk KIM, Jong-Ok JANG, Jin-Ah KIM, Jae-Ho JOA and Doo-Gyung MOON*Agricultural Research Institute for Climate Change, NIHHS, RDA, Jeju 63240, Korea. *Corresponding author: [email protected]

Tea is most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only “Tteok-cha or Don-cha” culture in the world that survived on the southwestern shore of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional post-fermented tea (chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was γ

-proteobacteria.

Keywords: Chungtaejeon, Microbial diversity, Post-fermented tea

C-3 Characteristics of Kimchi Stored at Low Temperature Cho Rong KIM and Hae Choon CHANG*Dept. of Food and Nutrition, Kimchi Research Center,Chosun University, Gwangju, 61452, Korea. *Corresponding author: [email protected]

The changes in chemical and microbiological characteristics of kimchi stored at low temperature were investigated. Kimchi was stored at -2.2℃, -1.8℃, -1.3℃ and -1.1℃, respectively for 90 days. Microbiological changes were determined by culture-dependent and culture-independent methods. At 90 days of storage, the pH of kimchi stored at -1.8℃, -1.3℃

and -1.1℃ were pH 4.13~4.20 and acidities were 0.82~86%. The pH of kimchi stored at -2.2℃ was pH 4.4 and the acidity was the lowest with 0.72%. Maximum total bacterial counts reached at 20~30 days of storage with 8 log CFU/mL. Counts of Lactobacillus spp. were approximately 6 log CFU/mL at -1.8℃, -1.3℃ and -1.1℃ of storages, while 5 log CFU/mL at -2.2℃. Counts of Leuconostoc spp. were the highest at kimchi stored -2.2℃ until 90 days. PCR-DGGE results showed that Leuconostoc spp. predominated for up to 30 days and then Lactobacillus spp. became dominant until 90 days at -2.2℃. In the sensory evaluation, kimchi stored at -2.2℃ after 20 days of storage received higher scores for bitterness, sourness, and moldy flavor as well as overall preference than the other kimchi samples stored. The result is this study indicated that the best storage temperature for kimchi is -2.2℃.

Keywords: Kimchi storage, Low temperature, Microflora

C-4 A Novel Anticariogenic Sugar, 3,6-anhydro-L-galactose, Inhibiting Streptococcus mutans Na Jeong PARK, Eun Ju YUN and Kyoung Heon KIM*Dept. of Biotechnology, Korea University, Seoul, Korea. *Corresponding author: [email protected]

The demand for development of alternative anticariogenic substance continues to rise due to the increasing concerns of dental caries for human in all ages and the limits of currently used anticariogenic substances such as fluoride and xylitol. Xylitol, a five-carbon sugar alcohol, is widely used as an anticariogenic substitute. Although xylitol can prevent cell growth and lactic acid production of Streptococcus mutans, the primary microorganism that causes dental caries due to its ability to ferment lactic acid, the overall inhibitory effect of xylitol on S. mutans is much lower than that of fluoride. In this study, the inhibitory effects of xylitol and 3,6-anhydro-L-galactose on S. mutans were compared for the first time. 3,6-anhydro-L-galacotse, a rare sugar from marine red macroalgae, retarded the growth of S. mutans at a concentration of 5 g/L. The cell growth and acid production of S. mutans were completely inhibited at 10 g/L of AHG. In comparison with AHG, the growth of S. mutans still occurred at much higher concentration of xylitol up to 40 g/L. These results suggest that AHG can be used as a promising anticariogenic sugar substitute to prevent dental caries.

Keywords: 3,6-anhydro-L-galactose, Anticariogenic, Streptococcus mutans

C-5 Physicochemical Properties of Enzymatic Extract of Gracilaria textorii Using Polysaccharide-Degrading Enzyme from Shewanella oneidensis PKA 1008Sun Hee PARK1, Xiaotong XU1, Min Ji KIM1, Yoen Ji KIM2, Koth Bong Woo Ri KIM3, So Yeong PARK1, Go Eun KIM1, Ji Hye KIM1

and Dong Hyun AHN*1

1Department of Food Science and Technology, Pukyong National University, Busan, 48513, Korea. 2Institute of Food Fisheries Sciences, Pukyong National University, Busan, 46041, Korea. 3Institute of Food Science, Pukyong National University, Busan, 48513, Korea. *Corresponding author: [email protected]

Seaweeds have various biological functions such as antiviral, antitumor and anti-inflammatory activities. They contain various polysaccharides like alginic acid, fucoidan, carrageenan, mannitol and so on. However, due to the high viscosity of manufacturing, their industrial applications have been limited. Alginate is a linear polysaccharide consisting of two uronic acid residues 1,4-linked β-D-mannuronic acid (M) and 1,4-linked α

-L-guluronic acid (G). To efficiently use alginate, a large number of studies have been reported about alginate degradation. Using alginate lyases, one of the alginate degradation, have attracted great attention as biocatalysts. It widely used in many industrial applications about preparing functional oligosaccharide by degrading alginate. This study was investigated the characterization and functionalities of enzymatic extract of Gracilaria textorii using polysaccharides-degrading enzyme.

Keywords: Gracilaria textorii, Polysaccharides, Alginate lyase



C-6 Screening of Lactic Acid Bacteria from Kimchi for β-Xylosidase and α- Mannosidase Activity Yun-Ji CHO, Se-Young KWUN, Eun-Jung KIM and Eun-Hee PARK*Research and Development Institute, Metascreen Inc., Chuncheon, 24341, Republic of Korea. *Corresponding author: [email protected]

Most lactic acid bacteria (LAB) produce glycosidase, which is a known catalyst for glycosidic linkage hydrolysis. The strain which produces β-xylosidase (EC 3.2.1.37) and α-mannosidase (EC 3.2.1.101) enzymes can be used in bioconversions in the food industry. In the 414 lactic acid bacteria isolated from baechu kimchi, glycosidase activity was screened in MRS containing bile esculin agar (BEA). Extracellular enzyme activity of β-xylosidase and α-mannosidase was evaluated in isolated strains. The highest β-xylosidase activity was indicated MSE180 and α-mannosidase activity was MSE78 among isolated strains. The MSE180 was identified as Leuconostoc mesenteroides and MSE75 was Enterococcus casseliflavus by 16S rRNA gene sequence analysis.

Keywords: Xylosidase, Mannosidase, Lactic acid bacteria

C-7 A Mixed Culture of Lactobacillus plantarum and Bacillus subtilisInhibits Food-Borne Pathogen E. coli O157:H7 Hye Ran KWON1,2, In Cheol KIM2 and Hae Choon CHANG*1

1Dept. of Food and Nutrition, Kimchi Research Center, Chosun University, Gwangju 61452, Korea. 2Dept. of Food Engineering, Solar salt Research & Development Center, Mokpo National University, Muan-gun, Jeonnam, 58554, Korea. *Corresponding author: [email protected]

This study evaluated the efficacy of GRAS (generally recognized as safe) microorganisms isolated from Korean traditional fermented foods against food-borne pathogen, E. coli O157:H7. The two GRAS microorganisms, Lactobacillus plantarum and Bacillus subtilis showed strong antagonistic activities against E. coli O157:H7. Furthermore, the antagonist activity of mixed culture of Lb. plantarum and B. subtilis against E. coli O157:H7 was significantly increased. Antibacterial effects of antibacterial compounds from these two strains, Lb. plantarum and B. subtilis were assessed by observation of cell morphology using a scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Cells of E. coli O157:H7 treated with antibacterial compounds from a mixed culture of the two strains were completely disruptured. Whereas cells of E. coli O157:H7 treated with antibacterial compounds from Lb. plantarum or B. subtilis exhibited partially altered cell morphology to be flatter and coagulated materials in their cytoplasm.

Keywords: Antibacterial activity, Food-borne pathogen, Mixed-culture

C-8 Functional Expression and Enzymatic Characterization of endo- (1,5)-α-L-Arabinanase from Bifidobacterium longum subsp. suisYewon KANG1, Gyeong-Hwa NAM1, Jung-Min LEE1, Saemlee JEONG1, So-Yeong KANG2, Changyun CHOI2, Nam Soo HAN1,2 and Tae-Jip KIM*1,2

1Brain Korea 21 Center for Bio-Resource Development and Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Korea. 2School of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea. *Corresponding author: [email protected]

endo-(1,5)-α-L-Arabinanase (ABN; EC 3.2.1.99) is an endo-acting hydrolase which cleaves the internal α-(1,5)-L-arabinofuranosidic linkages of arabinan polymers. According to their substrate preferences and modes of action, ABNs can be categorized into two different groups, ABN-A and B. While ABN-A exclusively hydrolyzes debranched arabinan, ABN-B can hydrolyze α-(1,5)-L-arabinofuranosyl backbone of both sugar beet (branched) and debranched arabinans. In the present study, a putative ABN (BflsABN-B) gene was cloned from Bifidobacterium longum subsp. suis KCTC 3229 (DSM 20211), which has an open reading frame of 1,593 nucleotides encoding 531 amino acids with a predicted signal peptide of 35 amino acids. The molecular mass of BflsABN-B without signal peptide is 55.4 kDa. At the amino acid sequence level, it shares less than 30% of identity with various known ABNs type-B. The BflsABN-B gene, which is fused with six-histidines at C-terminus, was constitutively expressed in Escherichia coli. Although the debranched (linear) arabinan is the most preferred substrate, BflsABN-B possesses the significant activity towards sugar beet arabinan as well. BflsABN-B can produce a variety of branched arabinooligosaccharides from sugar beet arabinan. Keywords: Bifidobacterium longum subsp. suis KCTC 3229,

endo-(1,5)-α-L-arabinanase, Arabinan degradation

C-9 Biological Activities of Fermented graviola (Annona muricata L) Leaves by Lactic Acid Bacteria Jung-Bok LEE*1, Yeo-Cho YOON1, Jung-Kyu KIM1, Jun-Hyeong LEE1, Ye-Eun PARK1, Gi-Hyun KIM2, Chun-Pyo JEON3, Eul-Won SEO4 and Gi-Seok KWON2

1BHN bio IDBM (Institute for Developments of BioIndustrial-Materials), #404, Industry-academic cooperation Building, Andong National University 1375 Gyeongdongro, Andong, Gyeongbuk, 36927, Korea. 2School of Bioresource Sciences, Andong National University, Andong 36927, Korea. 3Dept. Medicine Quality Analysis, Andong Science College, Andong, 760-709, Korea. 4Dept. of Biological Science, Andong National University, Andong 36729, Korea. *Corresponding author: [email protected]

Medicinal natural products have been traditionally applied for treatment of diseases and their active constituents have been studied for elucidation of their mechanisms of action. Annona muricata L. is a medicinal plant, commonly known as Graviola, Soursop, or Guabana. Graviola is a tropical evergreen fruiting tree, which belongs to the Annonaceae family. In particular, Graviola leaves were found to be effective against cystitis, diabetes, headache, insomnia, and inflammation. The fermentation herbs have some features that improve in the effect and absorptivity of useful ingredient and heighten safety for and coefficient of organism utilization. This study, Lactic acid bacteria was used for the fermentation of Graviola leaves. As a functional food material, was the effect on the physiological activite. For DPPH radical scavenging activities, SOD-like activity, and -glucosidase inhibition activity were when fermented through, scored higher than when not fermented. Based on the results, it was suggested that fermented Graviola leaves by Lactic acid bacteria can be a useful and use functional materials

Keywords: Antioxidant activity, a-glucosidase inhibition activitiy, Graviola leaves

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C-10 Identification and Fermentation Characteristics of Lactic Acid Bacteria that Produce Soy Curd with Low Sour Taste Moonsun KANG, Su-In KIM, Seung-Min LEE and Dong-Seob KIM*Dept. of Food Science&Technology, Pusan National University, Miryang 50463, Korea. *Corresponding author: [email protected]

Although the soy milk curd fermented by lactic acid bacteria is very nutritious, the level of preference is low because of its distinctive sour taste. In order to ameliorating the sensory characteristics, lactic acid bacteria were isolated from sixty kimchi samples, and strains were selected from isolated lactic acid bacteria that formed to curd with lowest acidity value. Based on 16S rDNA sequences, the selected microorganism was identified as Pediococcus inopinatus and named as Pediococcus inopinatusY2. The P. inopinatus Y2 is catalase negative, Gram positive, and does not produce CO2 from the glucose. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2, was represented 10.73 log CFU/mL at 25℃ for 24 h. Overall Sensory quality of fermented tofu-like product by P. inopinatus Y2 was showed lower than soy curd product fermented by Lactobacillus sakei strain No. 383 and Leu. mesenteroides 4395 by the taste panel.

Keywords: Fermentation, Lactic acid bacteria, Soy curd

C-11 The Quality Changes of Makgeolli Made from Heat-Treated Nuruk Extract Jeong Sil CHOI, Young Mi KIM, Han Seok CHOI and Seok Tae JEONG*Fermented Food Science Division, National Institute of Agricultural Sciences, RDA,Wanju 55365, Korea. *Corresponding author: [email protected]

It is difficult to uniformize the quality of makgeolli due to the abnormal fermentation caused by microorganisms during the production and distribution. A nuruk extract by heat treatment were used to try to control lactic acid bacteria which produce acid and make sour taste. Makgeollies were brewed using the heat-treated nuruk extract and the quality changes of the makgeollies during storage (4℃ & 20℃) were investigated. In this study, we hope to know the effect of heat treatment of nuruk extract on the quality of makgeolli. The heat treatment conditions were selected depending on the number of lactic acid bacteria and residual enzyme activities. As results, there was no significant different among the treatments in case of pH, total acid content during storage at 4℃. However, when those were stored at 20℃, total acid content of all the treatments were increased after 12 days of storage.

Keywords: Makgeolli, Heat-treated, Quality, Changes, Nuruk

C-12 Changes of Gut Microbiota Induced by Rice Starch SupplementationSo Jung BANG1,2, Cheon-Seok PARK2, Eun-Sook LEE1, Dong-Uk SHIN1,3, Eun-Ji SONG1,3 and Dong-Ho SEO*1

1Research group of gut microbiome, Korea Food Research Institute, Gyeonggi, Republic of Korea. 2Department of Food Science and Technology, Institute of Life Science & Resource, Kyung Hee University, Gyeonggi, Republic of Korea. 33Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, Republic of Korea. *Corresponding author: [email protected]

The purpose of this study was to determine the effect of rice starch (Oryza sativa.L) on gut microbial changes. Rice starch has a characteristic of the small granule which has known to absorb lipids and thus to stabilize emulsion formation. The lipid absorption ability of rice starch was determined and the effect of rice starch on compositional changes of gut microbiota was examined in mice provided with oral administration of rice starch. 16S rRNA gene amplicon sequencing was applied to analyze a profile of microbiota in feces and cecum contents of mice after 10 weeks-treatment with rice starch (34.5mg/head). Rice starch had higher lipid adsorbent capacity than other starches, and intestinal microbiota was changed by rice starch supplementation. Taxonomy assignment with Greengenes database using QIIME pipeline showed that altered relative abundance of Bacillus, Bilophila, Lactococcus, Desulfovibrio, Enterococcus, Alistipes, some unclassified genus in feces and relative abundance of Bilophila, Rc4-4, Desulfovibrio, Adlercreutzia, some unclassified genus in the cecum were observed in mice treated with rice starch. The results indicate that the intestinal microbial changes were induced by the oral administration of rice starch.Keywords: Rice starch, Gut microbiota, Lipid-adsorbent ability

C-13 Enhanced Production of 1-Deoxynojirimycin by Bacillus methylotrophicus K26 Using Response Surface Methodology Hyunjin LEE2, In-Tae CHA1 and Myung-Ji SEO*1

1Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea. 2Dept. of Life sciences, Graduate school of Incheon National University, Incheon 22012, Republic of Korea. *Corresponding author: [email protected]

Bacillus methylotrophicus K26 was isolated as the producer of DNJ as α-glucosidase inhibitor from deonjang, a traditional fermented food. B. methylotrophicus K26 exhibited AGI activity of 73.5% after 5 days of cultivation in YG medium (1% yeast extract, 1% glucose, 0.05% (NH4)2SO4, and 0.05% KH2PO4) at 37°C. The culture conditions were preliminarily optimized via OFAT optimization strategy. The consequent culture medium containing 2.5% sucrose and 3.5% yeast extract increased the AGI activity by 84.4%. The optimal culture conditions were re-achieved by RSM of which results lead to the conclusion that the highest AGI activity (91.9%) was predicted at 4.61% sucrose, 7.03% yeast extract, and fermentation temperature 34°C. The AGI activity under the RSM-based optimal conditions was determined to verify the predicted value, finally showing 89.3%. The UPLC-ESI-Q-TOF-MS was employed to investigate if the AGI activity is resulted from its DNJ production. DNJ was finally proved in the culture broth, indicating that the B. methylotrophicus K26 could be considered to be a promising functional microorganism for producing DNJ. This research was supported by the High Value-added Food Technology Development Program from Ministry for Food, Agriculture, Forestry and Fisheries (No. 115008-2).Keywords: Bacillus methylotrophicus, 1-Deoxynojirimycin, Response

surface methodology



C-14 Enhanced Xylitol Production by Overexpressing Bacillus subtillisAraE in Recombinant Saccharomyces cerevisiae Hyo Joo KIM, Hyun-Su LEE, Haeseong PARK and Yong-Cheol PARK*Department of Bio and Fermentation Convergence Technology and BK21 Plus Program, Kookmin University, Seoul 02707, Korea. *Corresponding author: [email protected]

Xylitol, a sugar alcohol used as a sweetener, is able to be produced from xylose by recombinant Sacchromyces cerevisiae. Since efficient xylose transportation is a essential for xylitol production, in this study, we overexpressed the AraE gene coding for an arabinose:H+symporter (AraE) from Bacillus subtilis in a S. cerevisiae mutant lacking all hexose transporters along with expression of the XYL1 gene encoding xylose reductase.The resulting strain exhibited 4.2- and 5.5-folds higher xylose consumption rate and maximum xylitol productivity, respectively, compared to those for the without the AraE gene. Also, we overexpressed the AraE gene in S. cerevisiae having hexose transporters. In batch fermentations, overexpression of the AraE gene increased both xylose consumption rate and maximum xylitol productivity by 2.8-folds. A fed-batch fermentation of recombinant S. cerevisiae expressing two copies of the XYL1 gene and more than one copy of the AraE gene resulted in 1.4 times higher xylitol concentration and productivity than those for the same fed-batch culture of the control strain expressing the XYL1 gene only. Considering these results, it was certain that B. subtilis AraE confers high xylose-transporting activity to recombinant S. cerevisiae.

Keywords: AraE gene, Xylose transporter, Xylitol

C-15 Changes of Functional Components on Thistle (Cirsium japonicum var.Maackii) Water Extract Fermented by Lactic Acid Bacteria Yong-Suk KIM*, Dong-Jun SIM1,2, Eun-Jeong JEONG and Yoo-Jeong CHOIDepartment of Food Science & Technology, Chonbuk National University, Jeonju, 54896, Korea. 2Imsil Herbal Medicine Farming Association, Imsil, 55955, Korea. *Corresponding author: [email protected]

This study was focused on development functional components of thistle water extract using lactic acid fermentation. We used two strain lactic acid bacteria as Lactobacillus plantarum, Leuconostoc mesenteroides for fermentation. And then analyzed number of lactic acid bacteria, pH, titratable acidity, total phenolic compounds, and flavonoid compounds content every 12 hr during 24 hr. Leu. mesenteroides was higher lactic acid bacteria growth rate than Lac. plantarum, but pH decrease ability and titratable acidity were lower than Lac. plantarum. Total phenolic compounds contents were not increased better than control group during fermentation and showed the range of 1.31~1.39 mg/g (Lac. plantarum) and 1.29~1.39 mg/g (Leu. mesenteroides). Lac. plantarum was higher total flavonoid compounds better than control and Leu. mesenteroides group and showed the range of 0.83~0.87 mg/g. Cirsimarin was decreased during fermentation in all groups but cirsimaritin was increased about 15% at the Lac. plantarum on 24 hr fermentation better than control group. For the fermentation of thistle water extract, fermentation with Lac. plantarumfor 24 hr was considered suitable.

Keywords: Cirsium japonicum var.Maackii, Lactic acid bacteria, Cirsimaritin

C-16 Biochemical Characterization of Fermented Quinoa by Using Rhizopus oligosporus Jaewon HUR1, Namhyeon PARK2, Thi Thanh Hanh NGUYEN2 and Doman KIM*1

1Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea. 2Institutes of Food Industrialization, Institutes of Green Bio Science & Biotechnology, Seoul National University, Pyeongchang 25354, Korea. *Corresponding author: [email protected]

Quinoa is a pseudocereal native to the Andean regions of South America, which is a good source of essential amino acids such as lysine and methionine. To improve further its biological and biochemical quality, we fermented the quinoa by using Rhizopus oligosporus, isolated and identified from soy fermented foods, and the antioxidant and anti-inflammatory effects were investigated. The optimal period of fermentation was determined based on L-carnitine contents. L-carnitine is a low-molecular-weight (161.5 g/mol) derived from the essential amino acids such as lysine and methionine, and has been known for potential therapeutic abilities in anti-inflammatory, type 2 diabetes, male reproductive dysfunction, and cancer chemotherapy. The total phenolic contents and total flavonoids contents in fermented quinoa were higher than that in the control quinoa (without fermentation). The DPPH-radical scavenging activity was 1.6 times higher in the fermented quinoa. The nitric oxide production was evaluated with murine RAW264.7 macrophages, and the anti-inflammatory activity of fermented quinoa was 2 times more improved.

Keywords: Quinoa, Rhizopus oligosporus, Fermentation

C-17 Fermentation of Leaves of Viola mandshurica and Functional Analysis Subin OH, Da Eun KIM, Eun Ha JEONG, Min Hee CHO, Seon Jin OH, Ji Young LEE and Dae Ook KANG*Department of Bio Health Science, Changwon National University, Changwon, Gyeongnam 51140, Korea. *Corresponding author: [email protected]

As an effort to find functional metabolites derived from Viola mandshurica, dried leaves were fermented with Bacillus methylotrophicus CBMB205 and Lueconostoc pseudomesenteroides NRIC 1777, respectively.Cultures were sampled every 12 hours during fermentation for further analysis. The total polyphenol and flavonoid content, antioxidant activity and inhibitory activity against α-amylase, α-glucosidase and pancreatic lipase were measured and compared between fermented and unfermented sample. The contents of total polyphenol and flavonoid was steadily increased during fermentation. ABTS radical scavenging activity and reducing power were also increased. α-Amylase activity and pancreatic lipase activity were decreased as fermentation time. In conclusion fermented Viola mandshurica, caused increase in flavonoid content, antioxidant activity and inhibitory activity on α-amylase and pancreatic lipase.

Keywords: Antioxiant activity, Fermentation, Viola mandshrica

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C-18 Development of Plasmid-Free Strain of Leuconostoc citreum by CRISPR/Cas9 System and Analysis of its Biochemical Changes Ye-Ji JANG, Seul Ah KIM and Nam Soo HAN*Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, Republic of Korea. *Corresponding author: [email protected]

Leuconostoc citreum is an important lactic acid bacterium for the fermentation of foods. L. citreum 95 was isolated from kimchi and it was used as a host strain for genetic and metabolic engineering of the species. However, the existence of the plasmid might hinder strain engineering and thus we eliminated the plasmid using an RNA-guided DNA endonuclease CRISPR/Cas9 system. We demonstrated that a plasmid-free host strain could be efficiently constructed through a two-step: transformation of the "killer" plasmid expressing both Cas9 endonuclease and a guide RNA targeting for a specific sequence in the cryptic plasmid, and serial subculture without antibiotics for curing. When the growth rates of the plasmid-free L. citreum strain (LCPF) and host strain were analyzed, no significant difference (p>0.01) was observed. However, several changes in biochemical properties were found in LCPF when analyzed by VITEK® 2 system. This study demonstrates the feasibility of CRISPR/Cas9-based genetic engineering tools to develop a useful host strain and the influence of inherent cryptic plasmid to the host lactic acid bacterium.

Keywords: CRISPR/Cas9, Lactic acid bacteria, Cryptic plasmid, Vitek, Genetic engineering

C-19 Isolation of Wild Yeasts from Natural Fermentation of Persimmon Cultivated from Sang-Ju and Cheong-Do Regions and Their Environmental Tolerances Da-Hye KIM1, Sae-Byuk LEE1, Jun-Su CHOI1, Kyu-Taek CHOI1 and Heui-Dong PARK*1,2


Wine is the most popular alcoholic beverage around world. Even though wine consumption in Korea has steadily increased for last few decades, domestic wine production has remained stagnant because of lower quality than imported wine. Hence, Korean wine manufacturers have paid more attention to production of wine from other types of fruit such as persimmon or apple. Among these fruits, persimmon can be a very good alternative to produce wine because of its good nutritional values. In addition, indigenous yeast has very important role in defining the aromatic profile of wines and other fermentation characteristics that may contribute to distinctive quality of wine. With a goal to isolated indigenous yeast, 191 wild yeasts were isolated from natural fermentation of persimmon cultivated from Sang-Ju and Cheong-Do regions. To identify isolated yeasts, ITS1 and ITS4 primers were used in polymerase chain reaction (PCR) and Hinf I with Hae III restriction enzymes were used in restriction fragment length polymorphism (RFLP). Based on identification result, 7 Saccharomyces cerevisiae, 10 Pichia kluyveri, 2 Candida zemplinina, 71 P. anomala and 101 Hanseniaspora uvarum were identified and their environmental tolerances such as alcohol, SO2, acid, glucose tolerance were also investigated.Keywords: Persimmon, Indigenous yeast, PCR-RFLP

C-20 Enhancement of Anti-Obesity Effect of Inonotus obliquus and Roasted Inonotus obliquus Extracts in 3T3-L1 Adipocyte Na-Eun KIM, Mi-Ok LEE, Mi-Hee JANG and Byung-Hee CHUNG*Reserch and Development Institute, Haesong KNS, Chuncheon 24232, Korea. *Corresponding author: [email protected]

The anti-obesity effects of Inonotus obliquus and roasted Inonotus obliquus extracts were investigated using differentiation of 3T3-L1 pre-adipocytes to adipocytes as a read out. Cytotoxic activity was measured by the MTT assays on 3T3-L1 pre-adipocyte. Adipocyte differentiation was assessed on the basis of lipid accumulation (measured with Oil Red O staining) and adipogenesis related protein expression (by western blot analysis). Compared to the control, treatment of differentiating adipocytes with an extract from Inonotus obliquus, and roasted Inonotus obliquussignificantly inhibited differentiation (by 60%-80%), as assessed by measuring lipid droplet accumulation. In the presence of an adipogenic cocktail (isobutyl-methylxanthine, dexamethasone, and insulin), an extract from Inonotus obliquus and roasted Inonotus obliquus significantly decreased the expression of adipogenic proteins, peroxisome proliferator- activated receptor-γ (PPARγ) and CCAAT/enhancer binding protein alpha (C/EBP-α), relative to the expression level of NAC (negative control). These results indicate that the extract from Inonotus obliquus and roasted Inonotus obliquus is the most plausible candidate for preventing obesity.

Keywords: Chaga, Roasting, Anti-obesity

C-21 A New Colorimetric Method for Detection of Histamine Using Histamine Oxidase and Tyramine β-hydroxylase SooHyun KIM, Byungsub LEE and Chanho KWON*Research Institute Biomax Co. Ltd, 1108 Seoul Technopark, 232 Gongneung-ro Nowon-gu, Seoul 01811, Korea. *Corresponding author: [email protected]

Biogenic amines are low molecular weight toxic compounds containing nitrogen and are generally formed by enzymatic decarboxylation of amino acids. These biogenic amines can cause serious health hazards in the body. Especially histamine, one of the biogenic amines, causes allergies and food prosisoning called scombrotoxin. High-pressure liquid chromatography (HPLC) and histamine test kits were used for determination of histamine in food. Among them, histamine test kit is a colorimetric enzyme assay for the quantitative analysis of histamine. Although histamine oxidase (HO) in the histamine test kit is the main enzyme for the rapid detection of histamine, HO showed high activity for tyramine as well as histamine. Tyramine β-hydroxylase (TβH) can increase the specificity of HO for histamine by transforming tyramine into octopamine. Tyramine was firstly incubated with TβH to decrease activity of HO against tyramine and reacted by HO in colorimetric method, we called “double enzyme reaction”for determine of histamine. The activity of biogenic amines by HO was investigated by comparing the double enzyme reaction with the single HO reaction to apply the new histamine test kit.

Keywords: Histamine, Histamine oxidase, Tyramine beta-hydroxylase



C-22 Isolation of Nine Types of Non-Saccharomyces Yeasts for Wine Fermentation and Observation of Their Characteristics Sae-Byuk LEE1, Da-Hye KIM1, Su-Bin YEO1, Kyu-Taek CHOI1 and Heui-Dong PARK*1,2


Yeast has been widely used microorganism in fermentation food, enzyme and pharmaceutical industries. Saccharomyces cerevisiae, most well-known yeast, is mainly used in industry. Although S. cerevisiae is the primary yeast for producing ethanol in wine fermentation, non- Saccharomyces yeasts have been also received attention because they play a role in releasing of various volatile compounds such as esters and terpenes during fermentation. In this study, we isolated 9 types of non- Saccharomyces yeasts from persimmon, wild grape, Semillon (European grape cultivar) and nuruk and investigated biological characteristics of these yeasts. Molecular biology techniques (PCR-RFLP and PFGE) were used for identification of isolated yeasts and examination of their carbon fermentation and assimilation, β-glucosidase activity, fermentation rate and environmental tolerance were also conducted. Nine types of non-Saccharomyces yeasts were identified as Pichia anomala, Torulaspora delbrueckii, Candida zemplinina, C. quercitrusa, P. kluyveri, Hanseniasporavineae, H. uvarum, C. railenensis, Metschnikowia pulcherrima. Although much research has not yet been done on some of these yeasts, we expect these yeasts to be useful for fermentation industry by understanding their fundamental characteristics.

Keywords: Non-Saccharomyces, Fermentation, Biological characteristics

C-23 Quality Characteristic as Followed by Oryun Rice Distilled Liquor of Polishing Ratio Jae Hyoung YI, Hayeon LEE, Yekyung SUNG, Hyejeong KWON and Jaehyoung YI*Agro-food Research Institute, Gangwon Agricultural Research and Extension Services (GARES)*Corresponding author: [email protected]

We have produced distilled soju by using oryun rice, the result shows that the more polished rice, the more toxic substance is getting reduced. Oryun rice has appearance of the whole rice grain. Because of weakness of Odae rice (so called rice kernel) content is small. Oryun rice is developed new varieties of rice for Pyeong-chang Winter Olympics. It divided into two kinds of rice, (one is normal polishing rate, using the rice which is removed the peel 10%, the other is polishing rice which is removed the peel 20%. By using those two kinds of rice, we make Makgeolli (Korean rice wine), and we have distilled liquor by using decompress distillation method. We have analyzed toxic substance of distilled liquor. It shows that methanol does not detected on the both of two treatment plots. And we have detected acetate aldehyde (700 ppm under reference value). That average was 41.9 ppm (using the rice which is removed the peel 10%), 23.3 ppm(removed the peel 20%) each. The ethyl acetate which is caused by hallucination was detected 75.9 ppm, 55.2 ppm each. Consequently, we have checked that toxic substance is getting reduce as many times as polishing rice, and we are considering that the research of main property change in distilled liquor ripening period, will be needed.

Keywords: Oryun rice, Distilled liquor, Polishing ratio

C-24 Fermented Saururus chinensis Effects on Inflammation in RAW 264.7 Cells Jai-Hyun SO, Jeong-Eun PARK, So-hyun CHON, Hansaem LEE, Min A KIM, Eunjeong KIM, Eunkyeong SON, Yu-mi LIM and Heung Mook SHIN*Traditional Korean Medicine Technology Division R&D Department Herbal Medicine Team, National Development Institute of Korean Medicine, Gyeongsan, Gyeongbuk 38540, Republic of Korea. *Corresponding author: [email protected]

Saururus chinensis is a perennial plant herb that very rarely grows in low wetlands of Jeju Island in Korea. S. chinensis has been used in oriental medicine to treat inflammation in diverse conditions such as edema, gonorrhea and asthma. We investigated the anti-inflammatory effects of RAW 264.7 cells on fermented S. chinensis extracts that combine bio-conversion techniques to enhance bioavailability. We fermented that 70% methanol extract of S. chinensis with inactive (SC) and active (FSC) form of lipase obtained from recombinant in vivo in Pichia pastoris. In this study, we performed UPLC analysis to confirm the fermentation and conducted DPPH assay for anti-oxidative activity. We examined cytotoxicity and inhibition of nitric oxide (NO) production by pre-treatment with SC and FCS for 1 hour on LPS-stimulated Raw 264.7 cells during 24 hour. In a dose-dependent manner, treatment of SC and FSC inhibited NO production and FSC was more effective than SC. This study showed that bio-conversion, strategies for encouraging bioavaila-bility may reduce inflammation more effective will be explored, including our results.

C-25 Isolation of Bacillus velezensis with Inhibitory Effect on Biofilm Formation by Streptococcus mutans Yesol YOO, In-Tae CHA and Myung-Ji SEO*Deprt of Life Sciences, Incheon National University, Incheon 22012, Korea. *Corresponding author: [email protected]

In this study, we have focused on the other prospective role of DNJ known to be α-glucosidase inhibitor as a therapeutic agent by inhibiting the biofilm formation developed primarily by Streptococcus mutans. We isolated Bacillus velezensis K68 and JK26 harboring DNJ biosynthetic gene cluster from traditional fermented foods. K68 and JK26 exhibited the α-glucosidase inhibition of 78% and 72%, respectively. The biofilm formation assay revealed that the maximal reductions (71.5% and 77.7%) by the culture supernatants of K68 and JK26 were respectively observed after cultivation of S. mutans in BHI medium with 1% glucose. Time-kill assay was also conducted to confirm the inhibitory effects of K68 and JK26 on S. mutans growth. K68 strain declined the S. mutans growth with 0.5-log10 decrease in CFU/ml, whereas JK26 with 1.0-log10 decrease. Taken together, these results suggest that both of B. velezensis K68 and JK26 isolated from fermented foods have the potential as the alternative functional microorganisms to inhibit biofilm formation as well as α

-glucosidase. [This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (NRF- 2014R1A1A1002980)]

Keywords: Bacillus velezensis, 1-deoxynojirimycin, Biofilm

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C-26 Comparative Genome Analyses of Bacillus Species Producing γ-Glutamyltranspeptidase SaemLee JEONG1, Jaejung LEE1,3, Jung-Min LEE1, So-Won LEE3, Yewon KANG1, Heeji SHIN2, Sung Hwan JEON2, Byung-Serk HUR3, Nam Soo HAN1,2 and Tae-Jip KIM*1,2

1Brain Korea 21 Center for Bio-Resource Development and Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Korea. 2School of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea. 3Sempio Foods Company Research Center, Cheongju 28156, Korea. *Corresponding author: [email protected]

γ-Glutamyltranspeptidase (GGT) catalyzes the cleavage of γ-glutamyl compounds and the transfer of γ-glutamyl moiety to water, or to amino acid/peptide acceptors. GGT can be utilized for the generation of γ-glutamyl peptides or glutamic acid, which are used as food taste enhancers. These enzymes can enhance the taste of fermented food. Bacillus amyloliquefaciens SMB469 with high GGT activity was isolated from Doenjang, a traditional fermented soy food of Korea. In the present study, the whole genome sequence of B. amyloliquefaciens SMB469 was determined and comparatively analyzed with those of B. subtilis 168, B. licheniformis DSM 13, and B. amyloliquefaciens FZB42, respectively. The gene encoding GGT from B. amyloliquefaciens SMB469 (BaGGT469) was cloned and its enzymatic properties were characterized. These results suggest that BaGGT469 can be utilized for the enzymatic production of various γ-glutamyl compounds. The relationships between their primary structures and enzymatic activities were comparatively investigated on the basis of the genome analyses. Keywords: Genome analysis, Bacillus species, γ-glutamyltranspeptidase

(GGT)

C-27 Effects of Digestive Properties of Yam Starch on Gut Microbiota Sewon JANG1,2, Byung-HO LEE2, Eun-Sook LEE1, Dong-Uk SHIN1,3, Eun-Ji SONG1,3, Hyun-Seok KIM4 and Dong-Ho SEO*1

1Korea Food Research Institute, Seongnam, Gyeonggi, 13539, Korea. 2Department of Food Science and Biotechnology, Gachon University, Seongnam, 1342, Korea. 3Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, Republic of Korea. 4Department of Food Science and Biotechnology, College of Science and Engineering, Kyonggi University, Suwon, 16227, Korea. *Corresponding author: [email protected]

This study aims to investigate digestibility characteristics of yam starch (Dioscorea japonica, YS) and whether YS supplementation induces gut microbial changes in an animal model. YS was characterized for the morphology by SEM and X-ray crystallography, for the composition of RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) by the Englyst assay, and for the digestibility pattern using rat small intestinal a-glucosidase. To investigate the effect of YS on gut microbiota, C57BL/6 mice were fed 45% high fat diet with YS (34.5mg/head) by oral gavage for 10 weeks. The RS content of YS was higher than that of corn starch (CS), and the granular structure of YS was B-type. However, there were no significant differences in the digestibility of YS compared to CS. 16S rRNA amplicon sequencing and taxonomy assignment using QIIME pipeline with Greengenes database revealed the changes in relative abundances of gut microbiota at genus level such as Bacteroides in the feces, unclassified Ruminococcaseae in the cecum contents, and unclassified Rikenellaceae in both sites. Thus, the results indicate that YS supplementation affects the gut microbiota.

C-28 Fermentation Characteristics of Campbell Early Wine by Co-Fermentation of Saccharomyces cerevisiae W-3 and Nine Types of Non-Saccharomyces YeastsSae-Byuk LEE1, Jae-Yuen LEE1, Jun-Young JEON1, Cosmas BANDA1 and Heui-Dong PARK*1,2


Non-Saccharomyces yeast has been part of winemaking for thousands of years. Some non-Saccharomyces yeasts have been known to proliferate and contribute to the production of ester, terpene, acid and other various pleasant volatile compounds in the early phase of fermentation when the alcohol content is low. However, there are few studies on the characteristic of non-Saccharomyces yeasts and the applications of non-Saccharomyces yeasts on certain wine grape cultivars like Campbell early grape, the major grape cultivar in Korea are still unstudied. Campbell Early grape is used as both a wine grape and as a table grape because it accounts for more than 70% of total grape production in Korea. When Campbell Early grape is used as a wine grape, it has a disadvantage of producing wine with poor color and weak flavor when compared to the same grape cultivar grown in Europe. c In this study, we investigated various fermentation characteristics of nine types of non-Saccharomyces yeasts inoculated with Saccharomyces cerevisiae W-3 to improve the quality of Campbell Early wine. Based on our analysis, inoculated cultures of non-Saccharomycesyeasts produced off wines with different flavors and some wines were found to have a higher flavor score than the control (S. cerevisiae W-3). Keywords: Co-fermentation, Non-Saccharomyces, Wine

C-29 Evaluation of the Anti-Viral Properties of GRAS Lactobacillus spp. and Bacillus spp. Isolated from Fermented Korean Foods Yu-Jin OH1, Seon-Young BAEK1, Ji-Woo JEONG3, Hye-In LEE3, Seung-Pyo CHOI3, Mi-Sun KWAK2 and Moon-Hee SUNG*1,2

1The Department of Bio and Fermentation Convergence Technology, BK21 PLUS project, Kookmin University, Seoul, Korea. 2BioLeaders Corporation, Daejeon 305-500, Republic of Korea. 3Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 136-702, Republic of Korea. *Corresponding author: [email protected]

500 strains of microorganisms from fermented Korean foods treated the RAW264.7 mouse macrophage cell line with a culture supernatant were screened for antiviral activity against the influenza A virus (A/PR8/8/34, GFP-PR8/34; H1N1). 50 strains were found to have high antiviral activity against influenza A virus infection according to fluorescence-activated cell sorting (FACS). We measured TNF-α secretion levels of 500 strains using an enzyme-linked immunosorbent assay (ELISA). 37 strains showed high levels of TNF-α secretion. Hence, 26 strains had higher antiviral activity and TNF-α secretion levels among the 500 strains. These were 21 strains of Lactobacillus spp. isolated from Meju and pickles and 5 strains of Bacillus spp. isolated from Chungkookjang. Therefore 26 strains isolated from fermented Korean foods show strong potential to be used in the development of biopharmaceutical materials. [This research was financially supported by the Ministry of Trade, Industry & Energy (MOTIE), Korea Institute for Advancement of Technology (KIAT) and Establishment of Infrastructure for industrialization of Korean Useful Microbes (R0004073)] [Following are results of a study on the "Leades INdustry-university Cooperation" Project, supported by the Ministry of Education, Science & Technology (MEST)] Keywords: Anti-viral effect, Cytokine, GRAS microorganisms



C-30 Quality and Functional Characteristics in Organic Cabbage KimchiSung Hee PARK*1, Eun Woo MOON2, Hye-Young SEO2, Hyun-Joo KIM1, Mi-Ai LEE1 and Dae Gon PARK3

1Industrial Technology Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea. 2Hygienic Safety and Analysis Research Group, World Institute of Kimchi, Gwangju, 61755, Republic of Korea. 3Dam Chae won, Inc., Chungcheongnam-do, 32140, Republic of Korea. *Corresponding author: [email protected]

Kimchi was prepared using organic and nonorganic cabbage. Physio-chemical, sensory, functional characteristics and microbial communities of organic and nonorganic kimchi were compared and analyzed during the fermentation. Organic cabbage showed higher contents of dietary fiber and phytochemicals (glucosinolates, phenolic acid, carotenoid contents, etc.) than those of nonorganic cabbage. The organic kimchi had high contents of Mg, Cu, P, vitamin C and phytochemicals and nonorganic kimchi had high contents of Ca, Na, Fe and Cr after 28 days of storage. The total polyphenol content is significantly increased during storage in the kimchi made of all cabbages regardless of agricultural differences. Although the kinds of microorganisms in organic cabbage were different from those of nonorganic cabbage, the microbial communities became similar after fermentation of kimchi.

Keywords: Kimchi, Organic, Functional characteristics

C-31 Strain Improvement of Aspergillus sojae for Enhanced L-Leucine Aminopeptidase and Protease Activities by Random MutagenesisJaeho LIM and Inhyung LEE*Department of Bio and Fermentation Convergence Technology, BK21 PLUS project, Kookmin University, Seoul 02707, Korea. *Corresponding author: [email protected]

L-Leucine aminopeptidase(LAP) is exopeptidase, which removes the N-terminal L-leucine from peptide substrates. Aspergillus sojae LAP plays a key role in the production of low molecular weight peptides that affect taste during soy sauce fermentation. Protease is also a key enzyme during soy-based fermentation. We have isolated A. sojae SMF131 showing high production by UV irradiation and ethyl methane sulfonate (EMS) and N-methyl-N'-nitro-N-Nitrosoguanidine (NTG) treatments. As a result, we selected the mutant EUN13 showing 6-fold higher LAP activity and 2-fold higher protease activity than SMF131. EUN13 showed different morphological characteristics and different protein band patterns on SDS-PAGE compared with SMF131. There was no change on the LAP gene sequence, however the expression of the LAP gene increased, suggesting that mutations might be occurred in the other regulatory elements or genes encoding regulatory proteins.

Keywords: Random mutagenesis, Aspergillus sojae, L-leucine aminopeptidase

C-32 Inhibitor Tolerance of Pichia farinose KCTC27753 Isolated from Nuruk Hun Joo KWON and Myoung Dong KIM*Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea. *Corresponding author: [email protected]

To produce the bioethanol from lignocellulosic biomass, workhorse yeast strain should have tolerance to fermentation inhibitors. Pichia farinosa CTC27753 isolated from nuruk in our lab can grow at 46℃

and pH 3.0. To explore the inhibitor tolerance of this stress-tolerant yeast, an inhibitor cocktail composed of fermentation inhibitors released during biomass pretreatment including furfurals, phenolic compounds, and weak acids were used for plate growth assay and fermentation in which P. farinosa KCTC27412 and type strain MYA4447 strains were used as control. In plate growth assay, P. farinosa KCTC27753 showed relatively higher growth than other strains in the presence of HMF, vanillin, and phenolic compounds. The KCTC27753 produced 11.30±0.51 g ethanol from 20 g glucose in the presence of an inhibitor cocktail (1.6%). However, MYA4447 strain didn't grow at all in fermentation and KCTC27412 strain produced 7.78±0.48 g ethanol from 19.6 g glucose.

C-33 Employment of Aeromonas hydrophila-Specific Phage on the Ferromagnetic Biosensor Method as a Bio-Recognition ElementKyoung Min GWAK, Do Hyeon PARK, In Young CHOI, Hae-Yeong LEE and Mi-Kyung PARK*School of Food Science and Biotechnology, Kyungpook National University, Daegu 415-66, Korea. *Corresponding author: [email protected]

Aeromonas hydrophila has been considered as one of emerging foodborne pathogens due to its increasing outbreaks. A. hydrophilaA9-specific phage (KFS-A9) was employed to a rapid and on-site applicable ferromagnetic (FM) biosensor method for A. hydrophiladetection. KFS-A9 phage was immobilized by using DTSP, biotin, or direct adsorption methods. After inoculation of A. hydrophila on pepper (2.2×102 - 2.2×1010 CFU/mL), KFS-A9-immobilized sensors were placed on the surface of the pepper for the measurement of resonant frequency. Attachments of KFS-A9 phage and A. hydrophila on the FM sensor were observed using SEM. The resonant frequency shifts of the direct, DTSP-treated and biotin-treated FM sensor were 3221±1003 Hz, 3400±680 Hz, and 1490±590 Hz, respectively. Based on SEM images, DTSP-treated FM sensor showed the best immobilization efficiency of KFS-A9 phage (3.5±1.8 particles/μm2). The resonant frequency shifts of the DTSP-treated sensor increased linearly with correlation coefficient and slope of 0.94 and 285 Hz/log CFU, respectively. The resonant frequency shifts was proportional to the number of A. hydrophila attached on FM sensor. This study demonstrated the potential possibility of the KFS-A9 phage as a bio-recognition element for A. hydrophila detection.

Keywords: Aeromona hydrophila A9, Phage, Ferromagnetic biosensor

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C-34 Effects of Starter Cultures on Metabolites and Microbial Communities during Kimchi Fermentation Jung Hee SONG, Moeun LEE and Ji Yoon CHANG*Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 503-360. *Corresponding author: [email protected]

Leuconostoc mesenteroides B, Lactobacillus curvatus G, and Lactobacillus sakei J were used as a starters for kimchi fermentation and metabolites were monitored periodically during the fermentation period. Kimchi with starter (107 CFU/g) and without starter were prepared and fermented 6±0.5℃ for 28 days. The pH decreased rapidly within 14 days of fermentation and a pyrosequencing-based community analysis revealed that each starter was predominant during kimchi fermentation, representing 60% to 80% of the total flora. Metabolite analysis by 1H NMR showed that the concentrations of sugars (including glucose, sucrose, and mannitol) were very low during the fermentation period, exhibit for fructose, for which the concentration was high, irrespective of starter type. Leu. mesenteroides B as a starter showed rapid fructose consumption and mannitol production. Increases in lactate, the major product of heterolactic acid fermentation, were greater in kimchi prepared using Lactobacillus curvatus G than in other kimchi samples. 1H NMR was used to effectively monitor metabolite production and to improve our understanding of the relationship between the microbial community and metabolite production during kimchi fermentatio.

C-35 Acidity of Makgeolli according to Heat Treatment ConditionEugene KIM, Jeong Sil CHOI, Chan Woo KIM and Seok Tae JEONG*National Institute of Agricultural Science, Rural Development Administration. *Corresponding author: [email protected]

Acidity of Makgeolli is increased by lactic acid bacteria. The purpose of this study was to investigate the heat treatment conditions which not only inhibit the production of acidity by killing the lactic acid bacteria of the nuruk, but also remain the activity of the enzyme of the nuruknot to affect the fermentation.High-acid producing nuruk was selected and nuruk extracts (20 g/ 40℃ 200 mL for 15 minutes) were prepared by heating for 10 minutes at 50, 55, 60, 63, 65, 67, and 70℃ in water bath. The enzyme activities (α-amylase, glucoamylase, acid-protease) and viable cell count of each nuruk extract were measured. And also, four types of makgeolli were made using nuruk extracts; non-heat treated or heat treated at 55℃ for 10 min, and with or without yeast in each treatment. As results, the activity of α-amylase was 78.92%, glucoamylase was 70.92%, acid-protease was 11.85% and lactic acid bacteria were killed 99.99% at 55℃. Total acid content of mash was in the order of non-heat treatment, no yeast addition > heat treatment, no yeast addition > non-heat treatment, yeast addition > heat treatment, yeast addition. The fermentation periods was fastest in non-heat treated, yeast addition, and heat treatment, yeast addition> heat treatment, no yeast addition> non-heat treatment.

C-36 Increasing of Hyaluronic Acid (HA) Productivity through Random Mutagenesis and Optimized Culture Conditions on the Production of HA by Streptococcus zooepidemicus Yu-Kyung AN1, Hee-Hang KIM2, Gil-Yong LEE3, Dong-Ho SEO1, Jong-Hyun JUNG1, Dong-Keon KWEON4 and Cheon-Seok PARK*1

1Food microbiology and biotechnology, Kyung Hee University, Yongin 17104, Korea. 2Ildong Pharmaceutical Company Bioprocess Engineering team. 3Kolon Life Science. Inc. 4Jinwoo Bio Co. Ltd. *Corresponding author: [email protected]

Hyaluronic acid (HA) is a commercially valuable medical biopolymer (an anionic, nonsulfated glycosaminoglycan), which is generally produced by microbial fermentation. In this study, HA productivity in Streptococcus zooepidemicus was enhanced by employing chemical random mutagenesis and optimization of culture conditions. First, random mutagenesis was performed with ethyl methane sulfonate (EMS) followed by the screening of HA high producer with alcian blue. As a result, one HA high producer (KCCM11360P-2-3) was selected. Second, the culture condition of S. zooepidemicus KCCM11360P-2-3 was optimized by changing nitrogen sources, carbon sources and metal ions. These factors were manipulated to increase HA productivity and the optimal condition was determined by using response surface method (RSM). As a result, it was found that the addition of 1% (w/v) of beef extract, 4% (w/v) of peptone, 5% (w/v) sucrose and 0.15% (w/v) of MgSO4 was selected as an optimal condition for HA production. Additionally, the correlation between HA productivity and various factors such as temperature, rotate speed (RPM), pH and medium volume was examined. The significant correlation with HA productivity was founded in only temperature. Keywords: Hyaluronic acid, Optimized media, RSM, EMS mutation

C-37 Survival Rate of S. cerevisiae for Yakju after Liquid Yeast and Fermentation Characteristics Seong Yeol BAEK*, Su Ji JUNG, Soo-Hwan YEO and Ji-Young MUNDepartment of Agro-food Resource, National Institute of Agricultural Science, RDA,. *Corresponding author: [email protected]

In this study, it was studied the optimal liquid yeast condition and the quality of Korean Yakju with yeast strain (S. cerevisiae Y 297). Liquid culture medium is made of fermented rice with saccharification (8 °Brix),and added yeast extract (1%), peptone (2%). We cultured yeast in liquid medium for 48 hours and used it as liquid yeast. The survival rate of yeast was investigated according to the storage period and temperature of the liquid yeast. The survival rate of yeast was not significantly different (87.9%, 84.1%) according to temperature (4℃, 25℃) until 30 days of storage. At low temperature (4℃) storage conditions, the survival rates were 87.1% and 78.0% at 60 days and 150 days, respectively. And at room temperature (25℃) storage conditions, the survival rates were 68.2% and 0% at 60 days and 150 days of storage, respectively. In the storage at room temperature, the viabilities of the liquid yeast with trehalose (10%) and skim milk (10%) were more than 85%. The results of the fermentation of Korean Yakju by liquid yeast showed that the pH was 3.44~3.47, the soluble solid was 14.3~14.47° BX, the total acidity was 0.529~0.565%, the amino acid was 3.1~3.4 and the alcohol content was 18.5~19.6%.

Keywords: S. cerevisiae, Liquid yeast, Yakju



C-38 Characteristics of Takju Prepared with Koji Inoculated with Mixed Culture of Aspergillus sp. and Rhizopus sp. Eui Hyoun JUNG, Soo Hwan YEO and Ji Young MUN*Department of Agro-food Resource, National Institute of Agricultural Science, RDA, Wanju 55365, Korea. *Corresponding author: [email protected]

This study was carried out to develop fermentation agent for Takjuusing indigenous fermenting microorganism. The mixed cultures of Rhizopus sp. and Aspergillus sp. were investigated and the conditions of R. delemar 26-4(S4) and R. oryzae 82-7(S6) (20℃, pH 4, 1:1), R. delemar58-8(S5) and A. oryzae 37-7(S11) (37℃, pH 3, 1:2), R. delemar 26-4 and A. oryzae 78-5(S10) (20℃, pH 4, 1:4) were suitable for rice-koji production. Rice-koji were made on these conditions and the brewing characteristics of Takju made with the rice-koji products was investigated. As a result of sensory evaluation of Takju prepared by fermentation for 13 days, Takju prepared with S5 and S10 rice-loji showed significantly higher preference. In contrast, the rice-koji prepared with S4 and S6 strains were inoculated with single or mixed cultures Takju showed low preference. And the content of malic acid, oxalic acid and xylose were high in Takju.

Keywords: Takju, Koji, Nuruk

C-39 Optimize Extraction Methods of Ginsenoside Rg1 from Cultivated Wild Ginseng Using Response Surface Methodology (RSM) Eun Jung KIM, Se Young KWUN and Eun Hee PARK*Research and Development Institute, Metascreen Inc., Chuncheon, 24341, Republic of Korea. *Corresponding author: [email protected]([email protected])

Known as cultivated wild ginseng in a variety of medicinal products and health food, saponin ginsenoside Rg1 is useful for immunity enhancement and to prevent fatigue. This study was conducted to determine the optimized extraction method of ginsenoside Rg1 using Design Expert 8.0 (Stat-Ease, USA) in accordance with the central composite design (CCD) of response surface methodology (RSM). Two factors in the extraction method were identified as independent variables: extraction temperature (X1) and extraction time (X2) and the extraction amounts were dependent variable. The optimum extraction condition were found to be extract of ethanol, extraction temperature 59.5℃, extraction time 14.75 h and predicted amount of ginsenoside Rg1 extract was 6.75 mg/g. As a result, Rg1 amount was confirmed to be 6.74 mg/g that is similar to the prediction condition. Therefore, the RSM was effective to optimize the extraction method of ginsenoside Rg1 from cultivated wild ginseng.

C-40 Antimicrobial Activity of Presteamed and Fermented Asparagus Cochinchinensis Seung-Min LEE, Su-In KIM, Moon-Sun KANG and Dong-Seob KIM*Dept. of Food Science & Technology, Pusan National University, Miryang 50463, Korea. *Corresponding author: [email protected]

Asparagus cochinchinenesis is traditional korean herbal medicine that relate respiratory problems. In this study, A. cochinchinensis was investigated antimicrobial activity to respiratory disease bacteria. Freeze-dried A. cochinchinenesis was steamed at 95℃ for 12h and dried at 50℃ for 24h. Then, pre-steamed A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteorides 4395, Lactobacillus sakei 383, Lactobacillus plantarum KCCM 11322) at 30℃ for 48h. Antimicrobial activity of A. cochinchinenesis was investigated antibacterial activity against respiratory disease bacteria (Staphylococcus aureus,Staphylococcus epidermidis, Pseudomonas aeruginosa, Escherichia coli) by using agar-well diffusion method. Ethyl acetate extracts of pre-steamed and fermented A. cochinchinensis show high antimicrobial activity against respiratory disease bacteria. The MIC (Minimum Inhibitory Concentration) of ethyl acetate extracts of pre-steamed and fermented A. cochinchinensis (10 mg/mL against S. aureus, S. epidermidis and E. coli) was lower than non-steamed and fermented A. cochinchinenesis (25 mg/mL against E. coli and 12.5 mg/mL against S. epidermidis and S. aureus).

Keywords: Asparagus cochinchinensis, Antimicrobial activity, Fermentation

C-41 Preparation and Quality Characteristics of the Fermentation Product of Doraji (Platycodon grandiflorum Radix) Powder by Lactobacillus plantarumEunju KIM, Bit Na SONG, So Young KIM, Yong Sik CHO, Hae HWANG and Shin Young PARK*Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea. *Corresponding author: [email protected]

This study was conducted to investigate physicochemical properties and functional ability of Doraji. Drug processing(Poje) is the process treating the crude drugs by several methods before use. This study is focused to reveal the difference in quality characteristics between processed Doraji(PDR) and fermented PDR(FPDR). DR was soaked in vinegar until completely absorbed. DR put in Bath until completely dry about for 2 hours. Fermentation was carried out using Lactobacillus plantarum and incubated at 37℃ for 1~3 day. We investigated the pH, total acidity, reducing suger, free sugars, free amino acids and measured Hunter color values and saponin contents. The pH lowered from 4.63~5.35 into the level of 3.73~3.75 after fermentation for 3 days. For the reducing sugar con tent, it decreased from 0.29~0.52% into the level of 0.20~0.22% during 3 days fermentation. The content of crude saponin in fermented Dorajiwas the highest in 2 day. It is expected that a follow up study on fermented Doraji a through development and evaluation of processed foods for their functional properties would provide useful information as a source of medicinal foods.

Keywords: Doraji, Saponin, Fermentation

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C-42 The Anti-Adipogenic Effects of Flavonoid on Human Adipose-Derived Stem CellsGa Eun HAN and Jong Hoon LEE*Department of Food science and Biotechnology, College of Life Science, CHA University, 335 Pangyo-ro, Seongnam, Gyeonggi-do 463-400, Republic of Korea. *Corresponding author: [email protected]

Obesity, reported by an excess accumulation of adipocyte, has emerged as one of the serious public health problem. Excess adipocyte increases the risk for a number of metabolic disorders such as atherosclerosis, insulin resistance and cancer. Reactive oxygen species (ROS) lead to adipogenesis that differentiates to adipocyte, it is very critical to lower the level of ROS for the blocking above diseases. Nuclear factor erythroid 2-related factor-2 (Nrf2), a transcription factor initially defined as one of the main antioxidant regulators. Neohesperidin dihydrochalcone (NHDC) from citrus has anti-adipogenic effects against oxidative stress. Thus, we observed the anti-adipogenic effects of NHDC on human adipose-derived stem cells (hASC) through Nrf2 activation. Cell viability and compounds’proper concentrations were set by MTS assay. Compound treatment upregulated protein expression level of Nrf2 but decreased expression of peroxisome proliferator-activated receptor gamma (PPARγ) in cell lysate. Similarly, the protein expression level of CCAAT/enhancer-binding protein α (C/EBP α) was downregulated. These results demonstrate that NHDC derivatives affect anti-adipogenic effects on hASCs.

Keywords: Adipogenesis, ROS, hASC

C-43 Characterization of Resistant Starch Type 3 Degrading Keystone Enzymes from Human Colonic Bacterium Ruminococcus bromiiDong-Sup CHOI1, Jong-Hyun JUNG2,3, Dong-Hyun JUNG1 and Cheon-Seok PARK*1

1Graduate School of Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University, Yongin 17104, Republic of Korea. 2Research Division for Biotechnology, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea. 3Department of Radiation Biotechnology and Applied Radioisotope Science, University of Science and Technology, Jeongeup 56212, Republic of Korea. *Corresponding author: [email protected]

Resistant starch (RS) is the part of starch indigestible by human enzymes. RS occurs naturally in foods and can confer health benefits such as insulin resistance reduction and colorectal cancer prevention. Generally, it is classified into four fractions, RS1, RS2, RS3 and RS4. Among them, RS3 represents the most resistant starch fraction and entirely resistant to digestion by pancreatic amylases. Ruminococcus bromii is known as a dominant member of the human gut microbiota and secrets various enzymes to degrade the RS3. However, its molecular mechanisms for RS3 degradation are not clearly understood yet. In this study, we identified the RS3 degradation related enzymes and investigated their enzymatic properties. Among the various extracellular glycoside hydrolases in R. bromii, Amy9 could hydrolyze the RS3 into glucose and maltose. In case of Amy10 and Amy12, their single reaction were not active in RS3 digestion. However, RS3 was further digested by the reaction together with Amy9. We revealed that Amy9 had high specificity towards α-1.4-glucosidic linkages, whereas Amy10 and Amy12 showed main activity to hydrolyze the α-1,6-glucosidic linkage of short branched chain. These results indicated that R. bromii efficiently hydrolyzed the RS3 via multiple enzyme reactions.Keywords: Ruminococcus bromii, Glycoside hydrolase, Synergistic

interaction

C-44 Physicochemical Properties of the Fermented Milk Supplemented with Green Tea Powder Subin YEO2, Jun-Su CHOI2, Jae-Yuen LEE2, Jun-Young JEON2, Cosmas BANDA2 and Heui-Dong PARK*1,2

1Dept. of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea. 2Dept. of Fermentation Biotechnology, Kyungpook National University, Daegu 41566, Korea. *Corresponding author: [email protected]

Green tea has been reported to contain the highest level of catechin in polyphenol and to be rich in the biologically active substances such as vitamins (С and Е), flavonols, chlorophyll, and dietary fiber. With the goal of developing a new functional fermented milk using green tea, milk was fermented with DVS (direct vat set) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and several antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of green tea powder. The fermented milk with green tea powder were evaluated for soluble solid, pH, total acidity, and viable cell count. Fermented milk with 0.5% green tea powder showed the fastest fermentation rate. And for physicochemical properties, increasing green tea powder, decreased brightness and increased yellowness. In addition, the fermented milk with 0.5% and 2% green tea powder received higher scores in taste, color and preference than other samples in sensory evaluation. Once green tea powder concentration added to milk increased, DPPH free radical scavenging activity and ferric ion reducing activity of fermented milk were improved.

Keywords: Fermented milk, Green tea, Antioxidative activity

C-45 Characterization of Fruit-Vegetable Juice Fermented with Lactobacillus plantarum EM and Its Cholesterol-Lowering EffectsYu Bin JEON and Hae Choon CHANG*Dept. of Food and Nutrition, Kimchi Reseach Center, Chosun University, Gwangju 61452, Korea. *Corresponding author: [email protected]

Lactobacillus plantarum EM isolated kimchi showed strong antimicrobial activity and cholesterol-lowering activity. In this study, fruit-vegetable juice was fermented using Lb. plantarum EM and then investigated its characteristics. Lb. plantarum EM was inoculated 1% into Juice mixed with apples and cabbage and fermented at 15℃ for 5 days. After 5 days of fermentation, viable cell counts of Lb. plantarum EM was found to be more than 9 log CFU/mL. Fermented fruit-vegetable juice showed antagonistic activity against different pathogens. In proximate composition analysis of fermented fruit-vegetable juice, the fermented fruit-vegetable juice by Lb. plantarum EM was found to reduce crude fat by more than 50% compared to control juice. Rat was fed a hig-fat and high-cholesterol diet supplemented with the fermented juice. The result showed that the feeding of fermented juice significantly reduced triglyceride and total cholesterol contents of serum, liver and adipose tissue. This study indicated that juice fermented with Lb. plantarum EM has efficient cholesterol-lowering effect.

Keywords: Cholesterol-lowering effect, Lactobacillus plantarum, Fermented fruit-vegetable juice



C-46 Specific Detection and Analysis of the Kimchi Starter Leuconostocmesenteroides B during Kimchi Fermentation Moeun LEE, Se Hee LEE, Jung Hee SONG and Jiyoon CHANG*Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 503-360, Republic of Korea. *Corresponding author: [email protected]

Leuconostoc spp. are widely used as kimchi starters because these strains are expected to have favorable effects on kimchi fermentation, including improvement of sensory characteristics.The aim of this study was to develop a detection method for the dominance ratio of the kimchi starter, Leuconostocmesenteroides B,which is used for the kimchi fermentation control. Multilocus sequence typing primer set were designed based on the nucleotide sequence of the three cryptic plasmidsinLeu. mesenteroidesB andtheir specificity was validated against 8 different species of Leu. mesenteroides.Furthermore, the starter strain consistently tested positive, regardless of the presence of other bacterium species in starter kimchi during fermentation period.Thestrain specificprimer set for Leu. mesenteroides B was a fast, sensitive, specific method for the detection of the kimchi starter strain, during kimchi fermentation.

C-47 Determination of the Expression Level of Cry1Ac and PAT Proteins Introduced in Bt Rice Kyung-Min JANG1, Myung-Ho LIM2, Ji-Young PARK1, Hyeon-Young JEGAL1, Won-Ho CHOI1, Jae-Woo LEE1 and Jung-Ho PARK*1

1Bio-evaluation center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), cheongju, 363-883, South Korea. 2Biosafety Division, National Academy of Agricultural Science, Rural Development Administration (RDA), Jeonju, 560-500, Korea. *Corresponding author: [email protected]

Recent biotechnology has led to the development using Living Modified Organisms (LMOs) in agriculture area. Transgenic crops, which expressing insecticidal delta-endotoxin protein (Bt toxin) from Bacillus thuringiensishave been profitably available for agricultural insect pest management since 1996. Rice is the staple food of East Asia, so the improvement of a species of rice is main issue. As one of the methods to develop beneficial rice breeds, the transgenic rice has the possibility to decrease the necessity of chemical pesticides and increases the quality and yield of crops. In this study, we used the transgenic Bt rice which has an insect resistant phenotype due to the insecticidal toxin modified Cry1Ac1 and the selectable marker phosphinothricin acetyltransferase (PAT). For risk assessment of LMOs, organization for economic co-operation and development (OECD) published the concept of substantial equivalence. Here, we evaluated the protein expression level of Cry1Ac1 and PAT proteins at different growth periods and tissues from two different regions. These results provide the extensive overview of the expression level of Cry1Ac1 and PAT proteins in Bt rice and may give a clue if Bt rice is following the concept of substantial equivalence.

Keywords: Cry1Ac1, ELISA, LMO

C-48 Lactobacillus plantarum MBE/L2990 that Enhances the Formation of Ginsenoside Rg1 and Rg5 in an Extract of Wood-Cultivated Ginseng Young Woo BAE, Hun-Joo KWON and Myoung-Dong KIM*Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea. *Corresponding author: [email protected]

Lactic acid bacteria that have α-rhamnosidase (EC 3.2.1.40) activity were isolated from Korean traditional foods. As the rhamnosidase activity plays important role in bioconversion of ginsenoside Rb1 and Re to Rg1 and Rg5, seven lactic acid bacterial isolates, showing high rhamnosidase activity, were used for conversion of Rb1 and Re in extract of wood-cultivated ginseng. The MBE/L2990, which was identified as Lactobacillus plantarum, produced highest amounts of ginsenoside Rg1 (0.58±0.04 mg/g) and Rg5 (0.24±0.01 mg/g) by whole cell fermentation. Specific growth rates of the MBE/L2990 were determined in various temperatures and medium acidities. The MBE/L2990 showed highest specific growth rate of 0.72±0.01 1/h at 37℃, pH 6.8.

Keywords: Rhamnosidase, Bioconversion, Lactobacillus plantarum

C-49 Anti-Obesity and Hypolipidemic Effect of Inonotus obliquus and Roasted Inonotus obliquus Extracts in Mice Fed with High Fat DietNa-Eun KIM, Mi-Ok LEE, Mi-Hee JANG and Byung-Hee CHUNG*Reserch and Development Institute, Haesong KNS, Chuncheon 24232, Korea. *Corresponding author: [email protected]

This study was conducted to investigate the effects of Inonotus obliquusand roasted Inonotus obliquus extract powder on lipid metabolism in high fat fed C57BL6 mice. Mice were randomly divided into four groups; normal (normal) diet group, a high fat (HF) diet group, and high fat diet groups with 1% Inonotus obliquus extract powder (HF-I) and roasted Inonotus obliquus extract powder (HF-RI). After 10 weeks, the HF-I and HF-RI groups had significantly reduced epididymal adipose tissue weight. Plasma triglyceride, total cholesterol, and LDL-cholesterol concentrations were significantly higher in the HF group than those in the normal group, while their amounts were significantly diminished in the HF-I and HF-RI groups. Furthermore, HDL-cholesterol concentration in blood plasma increased significantly in the HF-RI group. Accumulation of triglycerides and cholesterol in the liver was significantly inhibited in the HF-I and HF-RI groups compared to the HF group. These results suggest that Inonotus obliquus extract powder may be an effective material for anti-obesity by reducing plasma triglyceride and cholesterol levels.

Keywords: Chaga, Roasting, Lipid metabolism

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C-50 Development of Edible Medium for Bacillus sp. Harboring Antimicrobial Activity and Its Potential as Biopreservative in Cheongkukjang. Song Hee MOON and Hae Choon CHANG*Dept. of Food and Nutrition, Kimchi Research Center, Chosun University, Gwangju 61452, Korea. *Corresponding author: [email protected]

In this study, we developed low-cost edible medium for Bacillus sp. using Chinese cabbage waste and salted chinese cabbage waste. Strain of B. subtilis was cultivated in the developed edible medium and then characteristics of the antimicrobial compounds were determined. The antimicrobial compounds produced from edible medium (ACEM) exhibited the same antimicrobial spectrum as antimicrobial compounds produced from TSB medium. Activity of ACEM was stable at pH range of 3.0-10.0 and heat treatment of 4℃-121℃. Activity of ACEM was unstable with treatment of proteinase K, protease, trypsin, and α

-chymotrypsin. To determine its potential as biopreservative in cheong-kukjang, ACEM was treated in cheongkukjang with antificial contamination of B. cereus. Growth of the contaminated B. cereus in cheongkukjang was completely prevented within 2 days in 37℃. However, any sensory affect of ACEM in cheongkukjang was not obsered. The results of this study show that ACEM has potential for use as biopreserviative in cheongkukjang.

Keywords: Chungkukjang, Edible media, Antimicrobial activity

C-51 Studies on the Fermentation of Opuntia Humifusa Extracts (fOH) to Increase Anti-Inflammatory and Anti-Obesity Effects Dong Sub LEE2 and Young Mi JUNG*1

1Soonja Biotechnology Institute Co. 2Dept. of Health care & Biotechnology, Kyungwoon University. *Corresponding author: [email protected]

Fermentation of natural products, using various microorganisms, is known to increase useful physiological activity. The purpose of this study is to increase the bioavailability of Opuntia humifusa. Therefore, after fermentation using Lactobacillus plantarum, the characteristics of fermented extract (O. humifusa; fOH) and hot water extract (O. humifusa; OH) were compared. Three strains were used for fermentation, L. plantarum was selected as a fermentation strain of O. humifusa after confirming the following characteristics; dry cell weight, degree of cell growth, and SOD activity. Manufacturing process conditions, such as the optimum ratio of O. humifusa powder raw material, the inoculums amount of cell, the culture temperature, and date of culture, were established. The viscosity, total polyphenol, amino acid, and major mineral components were increased by fermentation. Furthermore, the activity of inflammatory cytokines and MMP-9 was examined, and the inhibitory effect of fOH was compared with that of OH. In a mouse experiment, the numerical values of weight, fat density, and cumulative fat decreased significantly, in the 400 and 200 mg/kg treated group.

C-52 A Study of Metabolic Traits of Domestic Soybeans for Discriminating and Characterizing Regional Specificity Eun Mi LEE, Soo Jin PARK, Chang-Wan LEE and Do Yup LEE*Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul, Korea. *Corresponding author: [email protected]

Soybeans are an excellent source of proteins, essential fatty acids, carbohydrates, isoflavones, minerals, and many vitamins. The quality of soybeans is predominantly determined by environmental factors such as climate and ground. Thus, it is important to authentically discriminate the origin of crops. To discover potential biomarkers and capture region- specific metabolic features, we performed high-throughput metabolic profiling using gas chromatography-time of flight mass spectrometry in combination of automatic identification and semi-quantification based on home-built library. Accordingly, we identified commonality and uniqueness of soybean primary metabolites cultivated in 7 representative domestic areas (Gyeonggi-do, Gangwon-do, Chungcheong-do, Gyeongsangbuk-do, Gyeongsangnam-do, Jeollabuk-do, Jeollanam-do). Particularly, the metabolicprofiles of the soybeans cultivated in Gyeongsangbuk-do, Jeollabuk-do showed the most distinctive metabolic phenotype while others presented high similarity in the metabolite contents. We expect the current preliminary result can provide authentic methodology for discriminant models according to different cultivation area, which would be applied in field examination.

Keywords: Soybean, Metabolomics, GC/TOF MS

C-53 In Vitro Antihyperlipidemic Effect of Lotus Extracts from Nelumbo nucifera Seung KIM*, Jun-Hui CHOI, Se-Eun PARK and Hyo-Jeong LEEDepartment of Food Science and Biotechnology, Gwangju University, Gwangju 503-703, Korea. *Corresponding author: [email protected]

The present study was investigated on in vitro antihiperlipidemic effect of lotus extracts from Nelumbo nucifera. We isolated various extracts from root of Nelumbo nucifera. Antihiperlipidemic effects of different extracts were examined by antioxidant assay, tributyrin plate assay, and amidolytic activity assay, compared with the properties of the commercial drugs. The lipid degradative effect of lotus extracts was demonstrated by tributyrin plate assay. Lotus extracts degraded the lipid on tributyrin plate. The lipase-like activity of lotus extracts was demonstrated by amidolytic activity assay. Lotus extracts induced the amidolytic activity on several specific substrates as observed by detection at 405 nm. The amidolytic activity on several specific substrates by lotus extract was concentration- dependent. These findings might be attributable to the prevention of lipid formation and partial inhibition of hyperlipidemia. In conclusion, these results reveal that lotus may be a vital candidate as a natural antihyperlipidemic source.

Keywords: Antihyperlipidemic, Lotus, Nelumbo nucifera



C-54 Anti-Adipogenic Effect of Nelumbo nucifera Extract in 3T3-L1 AdipocytesSeung KIM*, Se-Eun PARK, Jun-Hui CHOI and Hyo-Jeong LEEDepartment of Food Science and Biotechnology, Gwangju University, Gwangju 503-703, Korea. *Corresponding author: [email protected]

This study investigated the anti-adipogenic effect of Nulembo nuciferaroot extract (NRE) on 3T3-L1 adipocytes. Intracellular lipid droplets were stained with Oil Red O and quantified. Compared to control, intracellular lipid accumulation decreased by treatment with extract respectively. Intracellular triglyceride levels and cholesterol level were reduced at the same concentration. There was no significant difference in glycerol production upon NRE treatment. Leptin production significantly decreased during post-processing stage. NRE suppressed the production of proinflammatory cytokines, tumor necrosis factor (TNF) -α and interleukin (IL) -1β and the production of other inflammatory mediators, prostaglandin E2 (PGE2) and nitric oxide (NO). In addition, NRE decreased the phosphorylation of MAPK and PPAR-γ expression in 3T3-L1 mature adipocytes. These data suggest that NRE inhibits adipocyte differentiation during adipogenesis by regulating the expression of PPARγ

through the MAPK signaling pathways in 3T3-L1 adipocytes and can be used for the regulation of obesity.

Keywords: Nulembo nucifera, Adipocyte, Adipogenesis

C-55 Hermetia illucens Larvae Attenuates Hypothalamic ER Stress and Regulates Food Intake and Body Weight in Mice with High-Fat Diet-Induced Obesity Tae-Won GOO2 and Eun-Young YUN*1

1Graduate School of Integrated Bioindustry, Sejong University, Seoul 05006, Korea. 2Dept. of Biochemistry, School of Medicine, Dongguk University, Gyeongju 38066, Korea. *Corresponding author: [email protected]

We investigated the effects of ethanol extract of Hermetia illucens (HIE) in the hypothalamus of mice with high-fat diet-induced obesity. Intracerebroventricular (ICV) administration of HIE reduced hypothalamic ER stress, which activated the leptin-induced Jauns-activated kinase 2 (JAK2)/signal transducers and activators of the transcription 3 (STAT3) signaling pathway to cause appetite suppression. These findings indicate that HIE may reduce obesity by moderating feeding behavior and ER stress in the hypothalamic portion of the central nervous system (CNS). These findings strongly suggest that HIE and its constituent bioactive compounds are available and valuable for use in the treatment of various diseases driven by prolonged ER stress.

Keywords: Hermetia illucens, Hypothalamic ER stress, Anti-obesity, CNS, ICV administration

C-56 Quality Characteristics of Doenjang Using Soybean Nuruk fermented by Aspergillus oryzae. Bo Young CHOI, Na Young GIL, Shin Young PARK, Yong Sik CHO and So Young KIM*Fermented Food Science Division, National Institute of Agricultural Science, Wanju 55365, Korea. *Corresponding author: [email protected]

In this study, we investigated the quality properties of doenjangfermented by three kinds of nuruk (soybean, rice, and barley) and Aspergillus oryzae SCF-6 for 6 months. Doenjang was made by mixing nuruk (soybean, rice and barley inoculated with SCF-6) with 2 months fermented doenjang. As a result, the moisture content in all of soybean paste was 60% or less. The pH and total bacterial count were not shown the significant changes. The titratable acidity (in all samples) showed an increasing tendency during fermentation. Reducing sugar in all samples was gradually increased until 4th week, after then decreased, but especially the doenjang added with rice and barley nuruk was higher than that of soybean nuruk. The amino-type nitrogen (in doenjang with soybean nuruk) was increased, but the ammonia-type nitrogen decreased until 8 weeks.Inconclusion,theamino-typenitrogenofdoenjang added soybean nuruk was higher than doenjang added with rice and barley nuruk. It seemed that soybean nuruk is considered to be suitable of soybean pastes.

Keywords: Doenjang, Nuruk, soybean

C-57 Isolation of Lactobacillus plantarum Producing Carotenoid as Antioxidant Mibang KIM1, In-Tae CHA2 and Myung-Ji SEO*1,2

1Department of Life Sciences, Graduate School of Incheon National University, Incheon 22012, Republic of Korea. 2Division of Bioengineering, Incheon National University, Incheon 22012, Republic of Korea. *Corresponding author: [email protected]

In order to isolate the carotenoid-producing LAB, 107 strains with yellow colored colonies isolated from traditional fermented foods. After PCR screening of crtNM operon and crtE involved in the carotenoid biosynthesis, 8 strains were re-isolated and all of them were identified to be Lactobacillus plantarum. Among them, L. plantarum KCCP 11225 showed the highest carotenoid production level (8.54 determined by OD470/OD600). UV-VIS absorption spectra of the carotenoids extracted from KCCP 11225 revealed the production of 4,4’-diaponeurosporene as C30 carotenoid. KCCP 11405 showed the survival rate of 42% and 43%, at low pH 2.0 and heat shock 60°C, respectively. JK226 also exhibited 96% survival rate after exposure of 16mM H2O2. On the other hand, KCCP 11446 and JK 756 showed the relatively high abilities to scavenge DPPH free radical, scavenging 92% and 93%, respectively. As considering that L. plantarum is LAB extensively used to ferment several foods, the use of selected carotenoid-producing L. plantarum strains could contribute to increase the total amount of antioxidants in human diet. This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A1B03931582).

Keywords: Lactobacillus plantarum, Carotenoid, Antioxidant

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C-58 Anti-Inflammatory Activity of Laurencia obtuse Ethanol Extract Min Ji KIM1, Yoen Ji KIM2, Koth Bong Woo Ri KIM3, Sun Hee PARK1, So Yeong PARK1, Go Eun KIM1, Ji Hye KIM1, Xiaotong XU1 and Don Hyun AHN*1

1Department of Food Science and Technology, Pukyong National University, Busan, 48513, Korea. 2Institute of Fisheries Sciences, Pukyong National University, Busan, 46041, Korea. 3Institute of Food Sciences, Pukyong National University, Busan, 48513, Korea. *Corresponding author: [email protected]

Inflammation is complex immune responses to external stimuli such as infection or bacteria in our body. It is considered to be related to a variety of inflammation mediated diseases. Many steroid medicines are applied to various diseases but it is big problem that have serious side-effects. In this study, the anti-inflammatory effect of Laurencia obtuseethanol extract (LOEE) was investigated using RAW 264.7 cells. LOEE showed inhibitory effect on production of nitric oxide and the secretion of pro-inflammatory cytokines (IL-6, TNF-α, and IL-1β) in LPS-induced inflammatory response. Moreover, LOEE suppressed the expression of inducible nitric oxide(iNOS), cyclooxygenase-2(COX-2), and nuclear factor-kappa B(NF-κB). In addition, the mitogen-activated protein kinases (MAPKs), such as extra cellular signal-regulated kinase 1/2, p38, and c-Jun N-terminal kinase was inhibited by treating with LOEE. The edema formation of LOEE treatment group was lower than that of the positive control and appeared similar effects compared with prednisolone. Therefore, our results indicate that LOEE exerts anti-inflammatory effect via inhibition of NF-κB and MAPKs activation and can be applied as a natural anti-inflammatory resource.Keywords: Anti-inflammatory activity, Nuclear factor-kapa B,

mitogen-activated protein kinases

C-59 Bioconversion Enhances Anti-Inflammatory Effect of the Butanol Fraction of Dalbergia odorifera. Jai-Hyun SO, So-Hyun CHON, Jeong-Eun PARK, Hansaem LEE, Min A KIM, Yu-mi LIM, Eun Jeong KIM, Eun Kyung SON and Heung Mook SHIN*Traditional Korean Medicine Technology Division R&D Department Herbal Medicine Team, National Development Institute of Korean Medicine, Gyeongsan, Gyeongbuk 38540, Republic of Korea. *Corresponding author: [email protected]

The Dalbergia odorifera is reported anti-inflammatory effects, but the effects of after treated lipase is not unclear. Therefore, we investigated changes in anti-inflammatory effects of bioconversion on Dalbergia odorifera. BuOH-soluble fraction of Dalbergia odorifera that underwent bioconversion was most enhanced anti-inflammatory effects of Lipopolysaccharide (LPS)-stimulated nitric oxide (NO) production in RAW 264.7 macrophages, without cytotoxicity. The fraction was effective against mRNA expression of LPS-induced pro-inflammatory cytokines, such as nitric oxide synthase (iNOS), cyclooxygenase-2(COX2), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). These results suggest that bioconversion by treated lipase increased the anti-inflammatory activities of the Dalbergia odorifera.

C-60 Cultivation of a Leuconostoc mesenteroides Strain, a Kimchi Starter, for Increment of Cell Number Jong Hun HAN1, Hye-Young JEONG2, Sung-Chul SONG3, Byung-Chun KIM3 and Yong-Ha PARK*1

11Departrment of applied Microbiology & Biotechnology, Yeungnam University, Gyeoungsan 721-749, Gyeongbuk, Republic of Korea. 2Departrment of applied Microbiology & Biotechnology, Yeungnam University, Gyeoungsan 721-749, Gyeongbuk, Republic of Korea. 3Probionic Insititue,vDeokgin-gu, Jeonju-si, Jeollabuk-do, Republic of Korea. *Corresponding author: [email protected]

Kimchi, a fermented vegetable food in Korea, is mainly made with Korean cabbage and radish. During the ripening process, diverse lactic acid bacteria are involved in the fermentation of vegetable. Among them, some Leuconostocs sp. enhances the taste and storage of Kimchi during fermentation, and a few Leuconostocs strains are developed for commercial Kimchi starter. The cell mass in a pilot cultivation of Leuconostocs sp. was less than that of Lactobacillus sp. when cultured in MRS medium. The increment of cell number is one of the key factors for commercial production of starter culture. This study was conducted to understand cultivation condition of a Leuconostocs mesenteroides strain which can be used as a Kimchi starter. The pH, temperature, and concentration of ingredient were surveyed for incensement of cell number. The highest growth of Leuconostocs mesenteroides strain was observed at pH 6 and 30℃. Among diverse carbon source, sucrose was used for the highest cell mass production; however, the viable cell number of Leuconostocs mesenteroides cultured with sucrose was not distinctly differentiated from that with glucose. In addition, the cell number increments were dependent on the amount of yeast extract but not soy peptone. Keywords: Fermentation, Viable cell number, Carbon source

C-61 Development of a High-Speed PCR-Based Method for Identifying Squid Species Using Mitochondrial DNA Sequences Seong Seok CHOI1, In Young CHUNG1, Yong Bae SEO1,2 and Gun-Do KIM*1

1Department of Microbiology, College of Natural Sciences, Pukyong National University, Busan 48513, Korea. 2Institute of Marine Biotechnology, Pukyong National University, Busan 48513, Korea. *Corresponding author: [email protected]

In this study, we investigated four types of squid species (Two skin Webfoot octopus; Am, One skin Webfoot octopus; Af, Long arm octopus; Om, Japanese common squid; Tp) purchased from the market using single PCR and Ultra-Fast PCR. To design specific primers for the species, the nucleotide sequences of the cytochrome c oxidase subunit I (COI) gene of four types of squid species were analyzed for identification of each species registered with GeneBank (www.ncbi.nlm.nih.gov) and used for comparative analysis. In order to obtain the size variation of the amplified fragments in Ultra-Fast PCR, specific primer sets were designed for each species. In the case of a single PCR, four types of squid species were amplified only by Am_COI_2-1, Af_COI_2-1, Om_COI_2, and Tp_COI_3primers respectively. As a result, 85, 97, 100, 135 bp of specific PCR products were confirmed for each major material such as Am, Af, Om, Tp respectively. The method using species-special primers developed in this study can be easily performed by distinguishing four types of squid species. Thus, we have developed this system using Ultra-Fast PCR, which can be analyzed within 30 minutes, as it is important to analyze some of the materials in Aquatic products and obtain the results in a short time on the spot.

Keywords: Ultra-Fast PCR, Squid species, COI



C-62 Isolation and Identification of Lactic Acid Bacteria Having β-Glucosidase Activity for Degradation of Polymeric Glycoside Jong Hun HAN2, Hye-Young JEONG2, Vivek k BAJPAI2, Sung-Chul SONG3, Byung-Chun KIM3 and Yong-Ha PARK*1

11Departrment of Applied Microbiology & Biotechnology, Yeungnam University, Gyeoungsan 721-749, Gyeongbuk, Republic of Korea. 2Departrment of Applied Microbiology & Biotechnology, Yeungnam University, Gyeoungsan 721-749, Gyeongbuk, Republic of Korea. 3Probionic Insititue, Deokgin-gu, Jeonju-si, Jeollabuk-do, Republic of Korea. *Corresponding author: [email protected]

Natural polymeric glycosides in medical herbs such as Panax ginsengand Acanthopanax sessiliflorum have pharmacological activities and their activities can be increased when polymeric compounds are converted to de-glycosylated byproducts. Some lactic acid bacteria are used as probiotics for their health promotion effect. Therefore, the usage of probiotics strain for enzymatic degradation of polymeric glycoside could increase the pharmacological activities of medical herbs. The purpose of this study is isolation and identification of probiotic strains having a β-glucosidase activity for bioconversion of major ginsenosides in ginseng to increase the pharmacological activity of ginsenoside. Esculin agar method was used for screening of probiotic strains having β-glucosidase activity. Among 500 lactic acid bacteria isolated from Kimchi, 5 strains were selected as candidate strains for probiotics strains having β

-glucosidase activity. These strains were identified as Lactobacillus plantarum or Lactobacillus brevis. Some characteristics of a L. plantarumstrain were surveyed for usage of the isolate as Panax ginseng degrading probiotic.

Keywords: Polymeric glycosides, Beta-glucosidase, Esculin agar method

C-63 Comparison of Starch-Hydrolyzing Activity of Fungal Strains Isolated from Korean Traditional NurukDahye CHOI, Seong Yeol BAEK, Ji-Young MUN, Chan Woo KIM, Ji-Eun KANG, Han-Seok CHOI, Seok-Tae JEONG and Soo-Hwan YEO*Dept. of Agro-food Resource, NIAS, RDA, Fermented Food Division, Jeollabuk-do 565-851, Republic of Korea. *Corresponding author: [email protected]

A variety offungal strains were isolated from Nuruk, a Korean traditional starter for Makgeolli, one of the Korea’s most popular alcoholic beverages, and were examined for their starch-hydrolyzing activity. Most fungal strains isolated from outer side of traditional Nuruk were showed Rhizopus oryzae, Lichthemia, and Mucor sp. strains. Also, most fungal strains isolated from inner side of traditional Nuruk were showed R. oryzae, A.oryzae, and A. niger. To select prominent starch-hydrolyzing fungal strain, the strains isolated from Korean traditional Nuruk were tested enzyme activity of glucoamylase, α-amylase and acidic protease. As a result, most A. oryzae strains isolated from inner side of Nuruk showed higher prominent enzyme activity than outer side. Maximum enzyme activity of glucoamylase was 76108.6±5353.7 (U/mg protein) for the IF2-5 strain isolated from Jeongeup city (Jeollabuk-do). The OF5-10 strain isolated from Cheongyang gun (Chungcheongnam-do) yielded maximum α

-amylase activity of 82.26±6.88 (U/mg protein).

Keywords: Starch-hydrolyzing activity, Fungus, Starter

C-64 Isolation of Thermotolerant Xylitol-Producing Yeast Pichia fabianii from NurukEunhye JUNG, Hun-Joo KWON and Myoung-Dong KIM*Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea. *Corresponding author: [email protected]

To screen the yeast strains that have resistance to high temperature and can utilize xylose as source, a variety of nuruks from different areas in Korea were explored. Among 54 yeast strains which grew at 46℃, the MBY/L1597, which was isolated from Yaksun nuruk, showed relatively higher growth rate than other yeast strains was identified as Pichia fabianii. P. fabianii MBY/L1597 produced 10.46±0.80 g xylitol from 20 g xylose at 46℃ at which the control strain KCTC7730 (=ATCC58045) did not grow at all.

Keywords: Thermotolerance, Xylose, Pichia fabianii

C-65 Comparison of Physicochemical Properties of Two Bacteriocins from Bacillus subilis PARZ2 and Bacillus sp. BJ-45 Ji Young LEE and Dae Ook KANG*Department of Bio Health Science, Changwon National University, Changwon, Gyeongnam 51140, Korea. *Corresponding author: [email protected]

Two bacteriocins produced from bacterial isolates of genus Bacillushad almost the same antimicrobial spectrum. The bacteriocins showed similar pH stability and retained antibacterial activity within the pH range from 2.0 to 8.0. Two bacteriocins were resistant to solvents such as acetonitrile, isopropanol, methanol, chloroform and acetone up to at 50% concentration. The bacteriocins were purified to a homogeneity through ammonium sulfate precipitation, ion exchange chromatography and reverse-phase high performance liquid chromatography. MALDI-TOF mass spectrometry revealed the molecular weights of the bacteriocins were 3.4 kDa. The determination of partial N-terminal amino acid sequences showed GPIPADTLVDGEIAG and LPIPADLVDGPXGPR, respectively. BLAST homology search indicates two bacteriocins may be potentially novel bacteriocins.

Keywords: Bacteriocin, Purification, Amino acid sequencing

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C-66 In vitro and in vivo Safety Assessment of Neoagarooligosaccharides Prepared from Agar; Mutagenicity, Clastogenicity, and 91-Day-Rat-Feeding Studies Soon Kwang HONG*1, Sun Joo HONG1,2, Je-Hyeon LEE2 and Jae-Seon PARK1

1Department of Biological Science and Bioinformatics, Myongji University, Gyeonggido 17058, Korea. 2Dynebio Inc., Gyeonggido 13209, Korea. *Corresponding author: [email protected]

Agar, a heterogeneous polymer of galactose, is the main component of the cell wall of marine red algae. Although neoagarooligosaccharides (NAOs) prepared by the hydrolysis of agar by β-agarase have been reported to exert various biological activities, the safety of these compounds has never been reported. For the safety evaluation, NAOs containing mainly neoagarotetraose and neoagarohexaose were prepared from agar by enzymatic hydrolysis using β-agarase DagA from Streptomyces coelicolor A3(2). Genotoxicity tests such as, the bacterial reverse mutation assay, the eukaryotic chromosome aberration assay, and the in vivo micronucleus assay all indicated that NAOs did not exert any mutational effects. The toxicity of NAOs in rat and beagle dog models was investigated by acute, 14-day, and 91-day repeated oral dose toxicity tests. The results showed that NAO intake of up to 5,000 mg/kg body weight resulted in no significant changes in body weight, food intake, water consumption, hematologic and blood biochemistry parameters, organ weight, and clinical symptoms. [supported by IPET through Technology Commercialization Support Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (815003-3)]

C-67 Application of Antimicrobial Compounds Produced from Kimchi Lactic Acid Bacteria as Biopreservative in Kimchi.Song Hee MOON and Hae Choon CHANG*Dept. of Food and Nutrition, Kimchi Research Center, Chosun University, Gwangju 61452, Korea. *Corresponding author: [email protected]

The effects of antimicrobial compounds produced from kimchi lactic acid bacteria (LAB) as biopreservative agents against food-spoilage microorganism and food-borne pathogen in kimchi were investigated. Among the various food-spoilage microorganisms and pathogens, film-forming yeast and E. coli O157:H7 in kimchi are major concern of kimchi deterioration. Kimchi LAB harboring strong antimicrobial acitivity was cultivated in edible medium based on Chinese cabbage and then the culture supernatant was used as a biopreservative agent in this study. The application of the prepared gent resulted in significant delay of film-forming yeast growth on the kimchi surface. Moreover, the agent was found to prevent completely the growth of E. coli O157:H7 in kimchi. The present study indicate that antimicrobial compounds from the kimchi LAB could be used as a natural preservative for controlling the problems caused by food-borne pathogens and food-spoilage microorganisms.

Keywords: Kimchi, Biopreservation, Lactic acid bacteria

C-68 Antioxidant Activity of Cultivation Extracts from Bifidobacterium Longum on the Modified-MRS Medium Induced by Bacillus spp. β-mannanase Dajung YU, Jinyoung PARK, Misun IM, Myungkyung SEO, Hanna PARK, Haeun LEE, Jina KIM and Gwigun PARK*Dept. of Food Science & Biotechnology, Gachon University, 1342, Seongnam-daero, Gyeonggi-do, Korea. *Corresponding author: [email protected]

This study was performed to find out the effect of hydrolysates from copra galactomannan on growth activity of Bifidobacterium animalis and antioxidant effects from extracts of Bifidobacterium animalis. Copra galactomannan was hydrolyzed by the Bacillus sp. β-mannanase, and then the hydrolysates was separated by activated carbon column chromatography. The degree of polymerization of galactosyl mannooligosaccharides were determined by TLC, FACE and Timell's method. As a result, the degree of polymerization of galactosyl mannooligosaccharides were respectively 5 and 7. To investigate of the effects of galactosyl mannooligosaccharides on the in vitro growth of Bifidobacterium animalis, they were cultivated individually on the modified-MRS medium containing D.P 5 and 7 galactosyl mannooligosaccharides hydrolysates by Bacillus sp. The culture supernatants and intracellular cell free extracts of Bifidobacterium animalis will investigate to determine the antioxidant effects by DPPH free radical assay.

Keywords: Antioxidant Activity, Bifidobacterium animalis, Galactosyl mannooligosaccharides

C-69 The Effect of Antioxidant Activity of β-Glucan from Aureobasidium pullulansMisun IM, Dajung YU, Jinyoung PARK, Hyemin SHIN, Jungha WOO, Sangmun HAN and Gwigun PARK*Dept. of Food Science & Biotechnology, Gachon University, 1342, Seongnam-daero, Gyeonggi-do, Korea. *Corresponding author: [email protected]

To extend the potential application of β-glucan as an antioxidant agent, the present study focused on the antioxidative activities of a water-soluble-β-D-glucan from Aureobasidium pullulans. A water-soluble β-glucan from Aureobasidium pullulans was partial purified and investigated through a combination of 95% ethanol extraction and freeze-drying. β-glucan from Aureobasidium pullulans was produced with the optimum production medium composed of sucrose 0.7%, NaNO3 0.1%, K2HPO4 0.1%, KCl 0.05%, MgSO4 0.05%, FeSO4ㆍ7H2O 0.001%, and ascorbic acid 0.3%. At the optimal culture condition, the production of crude enzyme reached the highest level at 48hour cultivation at 30℃, 150rpm. To quantitative analysis of partial purified β-glucan, total glucan, α-glucan, and β-glucan were analyzed using a Mushroom and Yeast β-Glucan kit(K-YBGL 02/16, Megazyme International Ireland Ltd., Ireland). The sample of β-glucan was mixed with buffer, sequentially treated with three enzymes (α-amylase, protease, and amyloglucosidase). The effects of antioxidant activity of β-glucan from Aureobasidium pullulans were assessed by DPPH free radical assay.

Keywords: Beta-Glucan, Antioxidant activity, Aureobasidium pullulans



C-70 Ochratoxin A-Producing Fungi in Red Pepper Powder in South Korea Chan Hyuk PARK, Sungmin CHO, Kyui Ri LEE, Min JUNG, Min Jung CHOO, Kyeong Ho YOON, Na Yun HYUN and Soo Hyun CHUNG*Dept. of Integrated Biomedical and Life Science, Korea University, Seoul 02481, Republic of Korea. *Corresponding author: [email protected]

Ochratoxin A (OTA) is classified as a group 2B human carcinogen by the International Agency for Research on Cancer (IARC). OTA contamination in red pepper powder (RPP) is continuously reported worldwide. In this study, we investigated the fungal distribution in RPP samples. OTA- producing species were isolated by gene analysis and culture methods. Aspergillus niger and A. oryzae were the two most predominant genera detected in association with RPP samples, representing 34.76% and 21.15% of the fungal isolates. Five fungal species isolated as potential ochratoxigenic fungi, and identified as one Penicillium nordicum (KUFMNS P60) and four Aspergillus niger (KUFMNS H7, KUFMNS H11, KUFMNS A489 and KUFMNS A490). OTA production varied among the isolates showing 123.4 ng/g 86.0 ng/g, 26.0 ng/g, 189.8 ng/g, and 162.4 ng/g after 5 days culture, respectively (P.nordicum P60, A. niger H7, H11, A489 and A490). In addition, OTA production by the fungi were examined at various Aw.

Keywords: Ochratoxin A (OTA)

C-71 Preparation of Nucleic Acid Food in Chitosan Capsules Cross-Linked with Phytic AcidKyungjik YANG1, Eugene KIM1, Jeong Un KIM1, Taehyung KIM1, Minjung SONG2, Jiyong PARK1 and Young Hoon ROH*1

1Dept. of Biotechnology, Yonsei University. 2Dept. of Food Biotechnology, Silla University. *Corresponding author: [email protected]

As the general population has increasingly grown their interest in health, much of recent interest has been focused on functional foods. Functional food is a type of food that has been given new functions, such as disease prevention or health promotion, by adding new ingredients. Nucleic acid can also be used as a functional food ingredient because not only does it provide genetic information but also the effects of anti-aging, anti-oxidation, enhancement of immunity, increase in energy and generation of new cells. Here, we developed chitosan capsules cross-linked with phytic acid having high nucleic acid content. The chitosan capsules were synthesized by ionic gelation from electrostatic interactions of phytic acid, a natural substance found in plant seeds, and chitosan using a syringe pump and a feeding tube. The size of capsules was tunable by applying different voltage during synthesis and each capsules showed high stability against simulated gastrointestinal environment. Although the fraction of nucleic acid in the food industry is still low, our study shows a new attempt for nucleic acids as functional food ingredients as we synthesized chitosan capsules. Also, application of other functional foods to the capsules can be envisioned.

Keywords: Nucleic acid, Functional food, Chitosan capsule

C-72Optimization of Microwave Inactivation of Bacillus cereus Spores in BiofilmsHa Eun KIM, Jungwoo YANG and Kyoung Heon KIM*Department of Biotechnology, Graduate School, Korea University, Seoul 02841, Republic of Korea. *Corresponding author: [email protected]

Microwave sterilization was performed to inactivate Bacillus cereusbiofilms, associated with a broad range of food-associated infections. The sterilization conditions, such as the amount of water, temperature, and treatment time were optimized using statistical analysis based on 15 runs experimental results designed by the Box-Behnken method. Statistical analysis showed that the optimal conditions for the inactivation of B. cereus biofilms were 14 mL of water, 108°C of temperature, and 15 min of treatment time. Interestingly, response surface plots showed that the amount of water is the most important factor for microwave sterilization under the present conditions. Complete inactivation by microwaves was achieved only within 5 min under the optimal conditions. Finally, confocal laser scanning microscopy images showed that the effect of microwave treatment was cell membrane disruption. Thus, this study can contribute to the development of a process to sterilize food-associated pathogens.

Keywords: Bacillus cereus, Biofilms, Microwave, Sterilization, Response surface methodology

C-73 Physicochemical Properties of Doenjang Fermented by Aspergillus oryzae and ProteaseNa-Young GIL, Bo-Young CHOI, Shin-Young PARK, Yong-Sik CHO and So-Young KIM*Fermented Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, Wanju, 55365 Korea. *Corresponding author: [email protected]

The purpose of this study was to investigate the physicochemical properties of Doenjang added with fungi and protease. The moisture content and pH of Doenjang added with protease (WP) were lower than control, while titratable acidities, reducing sugar and aminotype nitrogen of WP were higher than control. The α-Amylase activity of WP-B and WP-AB were highest at 4 week of fermentation and protease activity of WP was about 4 times higher activity of control. The content of total free amino acid was the highest value at the 2 week of fermentation. The umami taste associated with several amino acids (aspartic acid and glutamic acid) was the highest increase of WP-B and, the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was the highest increase of WP-A. The DPPH radical scavenging activity and total polyphenol were higher in WP than control. Total aerobic bacteria and fungal number were decreased depending on fermentation time regardless of addition of protease. Conclusionally, the protease can be used as additives improving the quality and taste of fermented Doenjang.

Keywords: Doenjang, Fermentation, Protease

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C-74 Anti-Obesity Effect Using the Oleaginous Yeast Rhodosporidium toruloides for Fermented Mulberry Leaf Jong Hoon JEONG2, Nam Keun LEE3 and Yong-Seob JEONG*1

1Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, Republic of Korea. 2Department of Food Science and Technology, Chonbuk National University. 3Department of Oriental Medicine Resources, Chonbuk National University, Iksan, Jeollabuk-do 570-752, Republic of Korea. *Corresponding author: [email protected]

Rhodosporidium toruloides is an oleaginous yeast that produces high concentration for lipids in cells. The aim of this study was to examine the inhibitory effect of lipid droplet and triglycerides (TGs) accumulation in R. toruloides according to the treatment of mulberry leaf extract fermented by Lactobacillus plantarum. Total lipid and TGs in R. toruloidestreated with the fermented mulberry leaf extract (FMLE) were reduced by approximately 11% and 40%, respectively, compared to the control R. trouloides incubated in YPD medium without FMLE. There was no significant difference in the content of total lipids and TGs between with the unfermented mulberry leaf extract (UFMLE) and FMLE. In the microscopic analysis using confocal laser scanning microscope, the size and number of lipid droplet in yeast cells were reduced by treated UFMLE and FMLE. These findings suggest that fermentation of mulberry leaf may be beneficial in enhancing their anti-obesity effects.

Keywords: Mulberry leaf, Fermentation, lactic acid bacteria, Triglyceride,lipid accumulation, Rhodosporidium toruloides

C-75 Optimization of Processing Conditions to Enhance Antioxidant Ativity of Bioactive Compounds from Coffee Beans Jin-Kyu RHEE*1, Mi-Hyun LEE1, Su Jin KIM1,2, Xuanyan JIN1,2, Sunho LEE1,3, Eun Mi CHOI1,3, Ye Eun HAN1,4 and Ha Eun PARK1

1Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 South Korea. 2Korea Basic Science Institute, Korea. 3Korea Institute of Science and Technology, Korea. 4Korea Mcnulty Co., Ltd., Korea. *Corresponding author: [email protected]

The objective of this study was to clarify the optimal processing condition that can increase the bioavailability of chlorogenic acids (CGAs) in coffee and identify the mechanism of absorption in the body. The physicochemical properties of coffee bean powder, the content of CGA, and antioxidant capacity were investigated according to the origin of coffee beans, degree of roasting, and grinding conditions. Both the grinding temperature and the particle characteristics greatly affect the content of CGAs. CGAs content of Robusta sample was higher than that of Arabica sample. According to degree of roasting, the content of CGAs was decreased. Overall, the reduction rate was similar when comparing green bean to dark roasted bean. Antioxidant capacity showed the same tendency. The permeability of chlorogenic and caffeic acids in the small intestine and colon was investigated using an in vitro intestinal model to identify the absorption mechanism. Artificial liqid membrane with vibration movement were used to mimic the intestinal flow. This study can provide further insight into the nature of the health benefits of chlorogenic acids in vivo.

Keywords: Coffee, Antioxidant

C-76 Diversity Analysis of Weissella sp. Isolated From KimchiSo Yoeng MOON and Hae Choon CHANG*Dept. of Food and Nutrition, Kimchi Research Center, Chosun University, Gwangju 61452, Korea. *Corresponding author: [email protected]

Analysis of the kimchi LAB communities have shown that LAB of the genera Leuconostoc, Lactobacillus, and Weissella are predominant during kimchi fermentation. In this study, we analyzed the diversity of Weissella sp. which is dominant in kimchi fermentation at low temperature. About 40 strains of Weissella sp. were isolated from kimchi samples purchased from internet and collected from temples and different homes. Genomic DNA of each strains was prepared and identified by 16s rRNA gene sequence determination. The determined nucleotide sequences of all 40 strains were 100% identical each other and those of all strains showed 99% homologies with 16s rRNA gene sequences of type strain, Weissella koreensis S-5623T. The isolated strains were inoculated with MRS containing 1% arginine and incubated at 30℃ for 48 hr. All 40 strains represented ornithine producing ability in TLC(Thin Layer Chromatography) analysis and there is no any difference depending on species. This result suggested that Weissella sp. in kimchi has narrow species diversity.

Keywords: Weissella, Kimchi, Diversity

C-77 Quality Characteristics of Jocheong Fermented Rehmannia GlutinosaBit-Na SONG, Eun-Ju KIM, So-Young KIM, Hae HWANG, Yong-Sik JO and Shin-Young PARK*Fermentated Food Science Division, Department of Agro-food Resources, National Institute of Agriculture Science, RDA, Wanju 55365, Korea. *Corresponding author: [email protected]

The purpose of this study was to investigate the quality characteristics of fermented Rehmannia glutinosa (FRG) and the applicability of functional sweeteners. It was also carried out to improve various products. The Jocheong was prepared by physicochemical analysis using 2 days of fermentation with Rehmannia glutinosa. The Brix, pH, total acidity, color and catalpol contents were measured and sensory evaluation was performed. The Brix content was higher in 10% FRG in control. The pH values and acidity decreased with increasing FRG concentration. The redness of 10% FRG was higher in 5% FRG. The lightness and yellowness of 5% FRG was higher 10% FRG. The catalpol contents was higher in 5% FRG add groups. In the sensory evaluation, 10% FRG had generally higher score in all sensory attributes. Based on the above results, it is expected that 5% FRG is added to jocheong and it can be used as a sweetener for enhancing the functional effect for health.

Keywords: Rehmannia glutinosa, Jocheong



C-78 Black Rice with Giant Embryo Protects PTEN Activity in ob/ob Mice Young Jun KIM*1, Seonhye SHIN2, Kwonseong KIM1 and Hackyoung KIM1

1Department of Biomedical Chemistry and Nanotechnology Research Center, Konkuk University, 268 Chungwondaero, Chung-Ju, Republic of Korea 27478. 2Department of Food Science and Nutrition, Kyung Hee University, 1 Hoegi-Dong, Dongdaemun-Gu, Seoul, Republic of Korea 02447. *Corresponding author: [email protected]

PTEN regulates energy metabolism such as cell survival and proliferation through the activity of lipid phosphatase. We measured the PTEN activity of leptin-deficient ob/ob mice (C57BL/6J-ob/ob) and C57BL/6J mice, that were randomly assigned to a diet of black rice with giant embryo (BR), white rice (WR), or AIN-93G (control) and pair-fed for 14 weeks. BR contains a large amount of anthocyanins, which are known to have anticancer effects. The total PTEN amounts of the liver and fat tissues were confirmed by western blot and immunoprecipitation (IP). The PTEN activities of whole lysates and immunoprecipitates were measured against PtdIns (3,4,5) P3. In addition, we analyzed the change of cellular PtdIns (3,4,5) P3 amount through HPLC after lipid extraction from the liver and fat tissues of mice. Although there was no significant change in PTEN expression, BR-fed ob/ob mice showed more PTEN activity of whole lysates and immunoprecipitates in the liver and fat tissues. Furthermore, the celluar PtdIns (3,4,5) P3 amount was significantly lower in BR-fed than WR- and control-fed ob/ob mice. This study presents that BR protects the PTEN activity in ob/ob mice, which may be lost by PTEN carbonylation.Keywords: PTEN, Protein carbonylation, Black rice with giant embryo

C-79 A Myocardial Infarction Study Using Three Rat Models Reveals Active Monosaccharide’s Components Rich in Plant-Based Diets Prevent Coronary Heart Disease Mee-Jung HAN*1, Hye Min SONG1, Hoon Jae LEE1, Seo Ui EOM1, Yeoun Ho KIM1, Sun Ha LIM2 and Jongwon LEE2

1Dept. of Biomolecular and Chemical Engineering, Dongyang University, Gyeongbuk 36040, Korea. 2Dept. of Biochemistry, School of Medicine, Catholic University of Daegu, Daegu 42472, Korea. *Corresponding author: [email protected]

Recent studies have revealed that plant-based diets consisting of whole grains, fruits, vegetables, pulses, nuts, and seafood is associated with reduced risk of coronary heart disease (CHD) mortality. However, the efficacy in pant-based diets varies considerably depending on fiber sources. Most of all, the active components in plant-based diet as well as the underlying mechanisms are still unclear. In this study, we found the active ingredients for preventing CHD risk and the underlying mechanisms of how plant-based diets reduce the risk of CHD by modulating postocclusion steps in rat models using various biochemical analyses and a mass- spectrometry based proteomics. These results suggest for the first time importance of cell wall polysaccharides rich in the active monosaccharides, such as arabinose, xylose and fucose in pant-based diets for protecting against myocardial injury by acting at the postocclusion steps, whose efficacy is opposite to that of animal-based diets. [This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (No. 2015R1D1A1A01057315)]

Keywords: Myocardial infarction, Proteome, Coronary heart disease

D_ Probiotics and Foodborne Microorganisms

D-1 Verification of Biological Activities of Broussonetia kazinokiFermented with Lactic Acid Bacteria Ye Eun PARK1, Yeo-Cho YOON1, Jung-Kyu KIM1, Jun-Hyeong LEE1, Gi-Seok KWAN2 and Jung-Bok LEE*1

1BHN bio IDBM (Institute for Developments of BioIndustrial-Materials), #404, Industry-academic cooperation Building, Andong National University 1375 Gyeongdongro, Andong, Gyeongbuk, Korea. 2School of Bioresource Sciences, Andong National University, Andong 760-749, Korea. *Corresponding author: [email protected]

Broussonetia kazinoki (BK) is a plant found in southeastern China, central and southern Japan, Korea. It has been used as traditional medicine, such as tonic to increase vision, sexual potency, and reported to play inflammation and infectious diseases. Fermentation with lactic acid bacteria generally has been shown to increase the biological activities. Although Broussonetia kazinoki has important biological function, little is known about the effects of its fermented with lactic acid bacteria. This study aimed to investigate the various biological function at the fermentation of Broussonetia kazinoki by lactic acid bacteria and the antibacterial activity, antioxidant activity, and functionality of the fermented product. We show that Broussonetia kazinoki significantly increased the biological activities including total polyphenol, total flavonoid, DPPH and SOD. In addition, fermented Broussonetia kazinokienhances not only inhibition of collagenase, elastinase but it of protease, α-glucosidase. Together these results demonstrate that Broussonetia kazinoki fermented with lactic acid bacteria improve the biological activities and be possible to develop diverse functional foods and materials.

D-2 Antioxidant and Antimicrobial Activity of Weissella cibaria JW15 Isolated from Korean Traditional Food KimchiHyung Seok YU1, Won-Young BAE1, Myung Wook SONG1, Na-Kyoung LEE1, Ae-Jin CHOI2, Chun Ho BAE3 and Hyun-Dong PAIK*1

1Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea. 2Department of Agrofood Resources, Functional Food and Nutrition Division, Wanju-gun, Jeollabuk-do, 55365, Korea. 3Aram Co., Ltd, Gwangju-si, Gyeonggi-do, 12735, Korea. *Corresponding author: [email protected]

In this study, antioxidant and antimicrobial activities of Weissella cibaria JW15 isolated from Korean traditional fermented food Kimchi were investigated for potential application as a probiotics. We determined antioxidant capacity of JW15 using different assays compared to well-known commercial strain Lactobacillus rhamnosus GG (LGG) and other isolated W. cibaria strains (D29, D30) including DPPH radical scavenging assay, ABTS+ radical scavenging assay, superoxide anion radical scavenging assay, hydroxyl (OH) radical scavenging assay, and beta-carotene bleaching assay at 9 Log CFU/mL. JW15 exhibited significant radical (DPPH, ABTS+, OH) scavenging activities and inhibition effect on bleaching of beta-carotene compare to other strains. The antimicrobial effects of JW15 investigated on pathogenic strains such as Staphylococcus aureus, Listeria monocytogenes, Streptococcus mutans, Bacillus cereus, Micrococcus flavus, Escherichia coli, and Salmonella enteritidis by pour plate method using soft agar. JW15 significantly inhibited growth of tested pathogenic strains. According to these results, W. cibaria JW15 is suitable for consideration as multifunctional probiotics.

Keywords: Weissella cibaria JW15, Antioxidant activity, Antimicrobial activity

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