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소금 첨가에 따른 도라지 발효 특성과 미생물 변화 및 항비만 효능 평가
Effect of Platycodon grandiflorum Fermentation with Salt on Fermentation Characteristics, Microbial Change and Anti-obesity Activity
J Korean Med Obes Res 2018;18:64-73
Published online December 30, 2018;  https://doi.org/10.15429/jkomor.2018.18.2.64
Copyright © 2018 The Society of Korean Medicine for Obesity Research.

신나래, 임수경, 김호준
Na Rae Shin, Sokyoung Lim, Hojun Kim

동국대학교 한의과대학 한방재활의학교실

Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University
Hojun Kim
Department of Rehabilitation Medicine of Korean Medicine, Dongguk University Ilsan Oriental Hospital, College of Korean Medicine, Dongguk University, 27 Dongguk-ro, Ilsandong-gu, Goyang 10326, Korea, Tel: +82-31-961-9111, Fax: +82-31-961-9009, E-mail: kimklar@dongguk.ac.kr
Received November 2, 2018; Revised November 30, 2018; Accepted November 30, 2018.
cc This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Objectives: This study investigated the effect on microbial ecology, fermentation characteristics and anti-obesity of Platycodon grandiflorum (PG) fermentation with salt.
Methods: PG was fermented for four weeks with 2.5% salt and the characteristics of fermented PG were performed by measuring pH, total sugar content, viable bacteria number and microbial profiling. Also, we measured total polyphenol, flavonoid and the percent of inhibition of lipase activity and lipid accumulation.
Results: Salt added to PG for fermentation had an effect on pH, total sugar, total and the number of lactic acid bacteria. Total sugar and pH were reduced and number of total and lactic acid bacteria were increased after fermentation. The majority of bacteria for fermentation were Lactobacillus plantarum, Leuconostoc psedomesenteroides and Lactococcus lactis subspecies lactis regardless of salt addition. However, microbial compositions were altered by added salt and additional bacteria including Weissella koreensis, W. viridescens, Lactobacillus sakei and Lactobacillus cuvatus were found in fermented PG with salt. Total flavonoid was increased in fermented PG and lipid accumulation on HepG2 cells treated with fermented PG was reduced regardless of salt addition. Moreover, fermented PG without salt suppressed lipase activity.
Conclusions: Addition of salt for PG fermentation had influence on fermentation characteristics including pH and sugar content as well as number of bacteria and microbial composition. In addition, fermented PG showed anti-obesity effect by increasing flavonoid content and inhibition of lipase activity and lipid accumulation.
Keywords : Platycodon grandiflorum, Fermentation, Salts, Lactic acid bacteria, Anti-obesity agents


December 2018, 18 (2)
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