Fermentative effects by probiotic B7 on antioxidant and anti-inflammatory properties of hydroponic ginseng.

Soil-cultivation presents environmental limitations and requires considerable labor, space, and water supply. Alternatively, hydroponically-cultured ginseng (HG) was improved its productivity, availability, and functionality. Improvement of bio-functionality by probiotic fermentation also has been studied.

Improved Antioxidative, Anti-Inflammatory, and Antimelanogenic Effects of Fermented Hydroponic Ginseng with Strains.

Compared with traditionally cultured ginseng, hydroponic ginseng (HG) contains more remarkable bioactive compounds, which are known to exert diverse functional effects. This study aimed to enhance the multifunctional effects, including the antioxidative, anti-inflammatory, and antimelanogenic effects, exhibited by fermented HG with strains, such as KU43, KU201, SCD, and KU3, at 37 °C for 48 h. After fermentation by KU201, the antioxidant activity, determined using ABTS and FRAP assays, increased from 25.

Co-Fermentation by B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt.

The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation.

Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract.

Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.

Antibacterial Effect of a Mixed Natural Preservative against on Lettuce and Raw Pork Loin.

A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of growth on lettuce and raw pork loin. The MIC of each natural preservative was investigated for strains tested. Following central composite design, lettuce and pork loin were inoculated with a cocktail of three strains of (ATCC 15313, H7962, and NADC 2045 [Scott A]) and treated with the mixed natural preservative that included GSE (0.

Probiotic and Antioxidant Properties of Novel KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells.

The purpose of this study was to determine the probiotic properties of KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, KCCM 12203P was resistant to 0.

Antioxidant effects of live and heat-killed probiotic Ln1 isolated from kimchi.

The aim of this study was to evaluate the probiotic properties of Ln1 isolated from kimchi and the antioxidant activities of live and heat-killed cells. KCTC 3108, which has been used as a commercial probiotic strain, was used as a control. strains (Ln1 and KCTC 3108) can survive under artificial gastric conditions (pH 2.

Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage.

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions (4±1°C) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28.