Solid-state fermentation of germinated black bean (Rhynchosia nulubilis) using Lactobacillus pentosus SC65 and its immunostimulatory effect
- Authors
- Lee, Sulhee; Kwon, Ha Kyoung; Park, Hye-Jin; Park, Young-Seo
- Issue Date
- Dec-2018
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Fermentation; Germinated Rhynchosia nulubilis; Immunostimulation; Lactic acid bacteria; Macrophage
- Citation
- FOOD BIOSCIENCE, v.26, pp.57 - 64
- Journal Title
- FOOD BIOSCIENCE
- Volume
- 26
- Start Page
- 57
- End Page
- 64
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/2991
- DOI
- 10.1016/j.fbio.2018.09.009
- ISSN
- 2212-4292
- Abstract
- Germinated black bean (Rhynchosia nulubilis) (GRN) has several beneficial health effects, including immunostimulation. To enhance the immunostimulatory effect of GRN, it was fermented with lactic acid bacteria (LAB). A total of 57 strains of LAB that showed good growth on GRN were isolated from various fermented foods and vegetables. Among them, Lactobacillus pentosus SC65 was selected as a starter culture for GRN fermentation. Optimum solid-state fermentation conditions of GRN with L. pentosus SC65 (GRN-SC65) were: water content of 40% (v/w), fermentation time of 24 h, fermentation temperature of 30 degrees C, and inoculation volume of 5% (v/w). RAW264.7 cells treated with hot water extract of GRN-SC65 showed high nitric oxide production and phagocytic activity, indicating high immunostimulatory activity of GRN-SC65.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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