The pharmacological potential of industrial hemp (Cannabis sativa) has been widely studied. However, the majority of studies have focused on cannabidiol, isolated from the inflorescence and leaf of the plant. In the present study, we evaluated the anti-diabetic potential of hemp root water (HWE) and ethanol extracts (HEE) in streptozotocin (STZ)-induced insulin-deficient diabetic mice. The administration of HWE and HEE ameliorated hyperglycemia and improved glucose homeostasis and islet function in STZ-treated mice (p < 0.05). HWE and HEE suppressed β-cell apoptosis and cytokine-induced inflammatory signaling in the pancreas (p < 0.05). Moreover, HWE and HEE normalized insulin-signaling defects in skeletal muscles and apoptotic response in the liver and kidney induced by STZ (p < 0.05). Gas chromatography-mass spectrometry analysis of HWE and HEE showed possible active compounds which might be responsible for the observed anti-diabetic potential. These findings indicate the possible mechanisms by which hemp root extracts protect mice against insulin-deficient diabetes, and support the need for further studies geared towards the application of hemp root as a novel bioactive material.

30 Apr 2020·Journal of the Korean Society of Food Science and Nutrition

Microbial Diversity Comparison between Korean, Japanese, and Chinese Post-Fermented Tea (Chungtaejeon, Awabancha, and Puerh tea)

Author: Jang, Jong-Ok ; Lee, Jung-Bok ; Koh, Sangwook ; Moon, Doo-Gyung ; Kim, Byung-Hyuk

Post-fermented tea was produced by a microbial fermentation process using sun-dried green tea leaves (Camellia sinensis (L.) O Kuntze) as the raw material.In this study, bacterial community anal. involved in the production of East-Asia traditional post-fermented tea (Korean Chungtaejeon, Japanese Awabancha, and Chinese Puerh tea) were investigated using double gradient-denaturing gradient gel electrophoresis (DG-DGGE), 16S rRNA gene clone library, and quant. real-time PCR through 16S rRNA gene anal.The dominant microorganisms of Chungtaejeon, Awabancha, and Puerh tea were identified as Pantoea sp., Lactobacillus sp., and Sphingomonas sp., resp.Interestingly, the dominant microorganism presents in the Korean and Japanese post fermented teas were a bacterium, while it was a fungus for the Chinese post-fermented tea.

29 Feb 2020·Journal of the Korean Society of Food Science and Nutrition

Bioconversion of Daidzin by Lactic Acids Bacteria in the Anaerobic Conditions

Author: Jeong, Su Jin ; Lee, Jung-Bok ; Park, YeEun ; Cheon, Jung-Yoon ; Lee, Jun-Hyeong ; Kim, Byung-Hyuk ; Hwang, Hak-Soo ; Kim, Jung-Gyu

The potential role of plant isoflavone in preventing chronic diseases, such as cancer, osteoporosis, and post-menopausal syndrome, has been reported.The daidzin of puerarin is comprised mainly of un-absorbable and biol. inactive glycosides.The bio-availability of glucosides is increased by hydrolysis using β-glucosidase.In addition, intestinal microorganisms can enhance biol. activity through the bio-conversion of isoflavone as a glycoside.In this study, lactic acid bacteria were obtained from the traditional Korean food, 'Kimchi', and the iso flavone-transforming activity was determined from the production of daidzein measured by HPLC.Lactobacillus rham nosus BHN-LAB 76 and the lactic acid, bacterial mixed culture converted approx. 25.5% and 30.0% of daidzin to daidzein under the anaerobic conditions, resp.In addition, the rate of daidzin bioconversion to daidzein (5.47 mg/L/h) with the mixed culture was much higher than the rate of daidzin bioconversion to daidzein (4.38 mg/L/h) by L. rhamnosus BHN-LAB 76.As a result, the rate of daidzin bio-conversion to daidzein by the mixed culture was very high compared to the sole micro-organisms.Therefore, the mixed culture might be useful as a probiotic culture in the manufacture of fermentation foods and functional materials.

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