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Isolation of strain for the preparation of the fermented antler and its physiological activities

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dc.contributor.authorKim, M.K.-
dc.contributor.authorJung, E.Y.-
dc.contributor.authorLee, H.-S.-
dc.contributor.authorShin, K.-S.-
dc.contributor.authorKim, Y.-K.-
dc.contributor.authorRa, K.S.-
dc.contributor.authorPark, C.S.-
dc.contributor.authorWoo, M.J.-
dc.contributor.authorLee, S.H.-
dc.contributor.authorKim, J.S.-
dc.contributor.authorSuh, H.J.-
dc.date.accessioned2021-09-09T00:33:29Z-
dc.date.available2021-09-09T00:33:29Z-
dc.date.created2021-06-17-
dc.date.issued2009-
dc.identifier.issn1226-3311-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/121935-
dc.description.abstractThis study was conducted to isolate strain for the preparation of fermented antler (Cervus cornu parvum) and evaluate its physiological activities. The growth degrees of twenty-one samples from Bacillus sp., Lactobacillius sp. and mushroom strain on antler extract agar were evaluated in this study, and Bacillus subtilis KH-15, SCB-3, Cordyceps militaris, Phellinus linteus, Inonotus obliquus 26136, and Inonotus obliquus 26147 were selected. The fermented antler extract by C. militaris had relatively higher contents of total sugar (1619.3 μg/mL), uronic acid (302.0 μg/mL), sulfated-glycosaminoglycan (S-GAGs) (119.9 μg/mL) and sialic acid (21.6 μg/mL) than any other extracts. The anti-complementary activities of all fermented antler extracts were higher than non-fermented antler extract, and among these samples, fermented antler extract by C. militaris showed the highest anti-complementary activity (inhibition of 50% total complement hemolysis, ITCH50; 50.1% at 1,000 μg/mL). The ability of fermented antler extract by B. subtilis KH-15 to scavenge 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical (IC50; 4.97 mg/mL) was significantly the highest (p<0.05), whereas the extract from I. obliquus exerted significantly (p<0.05) high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (IC50; 16.98 mg/mL) among all samples. The results of this study suggest that physiological effects including immuno-modulating and antioxidant activities of the antler may be increased through fermentation process.-
dc.languageKorean-
dc.language.isoko-
dc.subjectBacillus sp.-
dc.subjectBacillus subtilis-
dc.subjectBasidiomycota-
dc.subjectCervus-
dc.subjectCordyceps-
dc.subjectCordyceps militaris-
dc.subjectInonotus linteus-
dc.subjectInonotus obliquus-
dc.titleIsolation of strain for the preparation of the fermented antler and its physiological activities-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, H.-S.-
dc.contributor.affiliatedAuthorKim, Y.-K.-
dc.contributor.affiliatedAuthorSuh, H.J.-
dc.identifier.doi10.3746/jkfn.2009.38.9.1237-
dc.identifier.scopusid2-s2.0-70350716558-
dc.identifier.bibliographicCitationJournal of the Korean Society of Food Science and Nutrition, v.38, no.9, pp.1237 - 1242-
dc.relation.isPartOfJournal of the Korean Society of Food Science and Nutrition-
dc.citation.titleJournal of the Korean Society of Food Science and Nutrition-
dc.citation.volume38-
dc.citation.number9-
dc.citation.startPage1237-
dc.citation.endPage1242-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001378461-
dc.description.journalClass1-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.subject.keywordPlusBacillus sp.-
dc.subject.keywordPlusBacillus subtilis-
dc.subject.keywordPlusBasidiomycota-
dc.subject.keywordPlusCervus-
dc.subject.keywordPlusCordyceps-
dc.subject.keywordPlusCordyceps militaris-
dc.subject.keywordPlusInonotus linteus-
dc.subject.keywordPlusInonotus obliquus-
dc.subject.keywordAuthorAnti-complementary activities-
dc.subject.keywordAuthorBacillus subtilis-
dc.subject.keywordAuthorCordyceps militaris-
dc.subject.keywordAuthorRadical scavenging activity-
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