We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Development of aloe fermentation products and improvements of gastrointestinal function in vitro.
- Authors
Cho, Ju-Hyun; Baik, Soon-Ok; Kim, Choong-Sik; Kim, Hyung-Ha; Jung, Eun-Joo; Kim, Hyun-Kyoung; Kim, Bong-Kyun
- Abstract
Three aloe fermentation products from Ganoderma lucidum (AG), Hericium erinaceum (AH), and Phellinus linteus (AP) were obtained by fermenting mushroom mycelia using aloe as a substrate. When AG, AH, and AP were added to sterilized aloe and fermented for 5 days, the color of the aloe fermentation product changed from pink to beige, which is aloe's natural color, through the fermentation time. The pH of the aloe fermentation products ranged 4.32-4.36 shortly after inoculation and then 4.62-4.68 during the 5 days of fermentation. pH increased by 7% during the total fermentation time. The solid content had increased 1.28-1.40 times. The contents of aloin A and B increased with fermentation time. β-Glucan content decreased with fermentation time. The urease inhibition activity (%) were remarkable in AG-4 96.70, AH-4 92.30, and AP-4 66.40%, indicating these products had growth inhibition effects against Helicobacter pylori. Moreover, AG and AH were most effective as anti- H. pylori treatments.
- Publication
Food Science & Biotechnology, 2012, Vol 21, Issue 1, p35
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-012-0005-5