Ginseng Tea using Spore-forming Lactic Acid Bacteria
- Main function of Bacillus coagulans MG520
It is spore-forming lactic acid bacteria which germinate rapidly in the intestinal tract and proliferate for a long time. It converts sugars to lactic acid. This acid can inhibit the growth of bacteria such as Listeria, Salmonella, Pseudomonas, etc. which can cause illness. This microorganism proved effective in lowering LDL cholesterol.
- Physiological property of Bacillus coagulans MG520
- Durability : Its storage stability is about 90% for 12 months at room temperature.
- Heat resistance : Bacillus coagulans MG520 spores survive above 70% after incubation for 20 minutes in hot water(80°C).
- Acid tolerance : The survival rate of microorganism is over 90%(pH 4.0, 1hrs)
- Synergy effect Ingestion of both Lactic acid bacteria and Ginseng
Lactic acid bacteria play an important role in maintaining the desirable balance of normal microflora in the human digestive system. Also Ginseng has multiple function and effects on the human body. So Ginseng Tea containing spore forming Lactic acid bacteria provides synergy effects.
Survival rate of Bacillus coagulans MG520 as time passes after treated with hot water(80°C)
Lactic acid bacteria for the alcohol metabolism and liver function
Alcohol consumption has numerous health consequences for the human body. L. fermentum MG590 isolated in our laboratory produce alcohol dehydrogenase and acetaldehyde dehydrogenase. In particular, L. fermentum protects the liver from alcohol metabolism enhances specific liver functions.
Effect of L. fermentum MG590 addition on BAC after oral administration.
Alc only: 1 ml unsed medium + 2 ml 22% alcohol drink,
L. fermentum + Alc: 1 ml L. fermentum MG590 + 2 ml 22% alcohol drink.
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GOT and GPT activities in vivo test with SD rats fed with L. fermentum MG590 and/or 22% alcohol drink.
The SD rats were fed with different supplements: feeding 3 ml water (Control), 1 ml L. fermentum MG590 containing 2 ml of 22% alcohol (L. fermentum + Alc) and 3 ml of 22% alcohol only (Alc only). The GOT and GPT were measured before (A) and 2 hr (B) after oral administration of the supplements.
Fermented herb
Fermented CA for the allergy treatment
Probiotics have been previously proven effective in allergic inflammation and food allergy. Probiotics also enhance gut specific IgA responses, which are often defective in children with food allergy.
They also help to promote gut barrier function and restore normal gut microbiology, alterations in which have been shown in allergic individual.
Inhibitory effect of herb CA fermented by lactic acid bacteria on IgE production in mouse
Fermented herb CA powder administered with oral for 6 days before treatment of compound 48/80. The blood from mice collected at 1h after treatment of compound 48/80. The content of IgE in blood was measured.
Inhibitory effect of herb CA fermented by lactic acid bacteria on eosinophil number in mouse
Fermented herb CA powder administered with oral for 6 days before treatment of compound 48/80. The blood from mice collected at 1h after treatment of compound 48/80. The content of eosinophil(number/mm3) in blood was measured.
Fermented ginseng
The American Society for Pharmacology
and Experimental Therapeutics vol. 31, No.8 1091/1082381
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Fermented ocher
Free radical eliminating activity by fermented ocher
| 1. supernatant of ocher |
|
| 2. broth fermented by L. bulgaricus |
broth fermented by L. bulgaricus with 50% ocher |
| 3. broth fermented by L. acidophilus |
broth fermented by L. acidophilus with 50% ocher |
| 4. broth fermented by L. plantarum |
broth fermented by L. plantarum with 50% ocher |
| 5. broth fermented by L. rhamnosus |
broth fermented by L. rhamnosus with 50% ocher |
| 6. broth fermented by St. thermophilus |
broth fermented by St. thermophilus with 50% ocher |
| 7. broth fermented by Bi. longum |
broth fermented by Bi. longum with 50% ocher |
Free radical eliminating activity by fermented ocher
| 1. supernatant of ocher |
|
| 2. broth fermented by L. bulgaricus |
broth fermented by L. bulgaricus with 30% ocher |
| 3. broth fermented by L. acidophilus |
broth fermented by L. acidophilus with 30% ocher |
| 4. broth fermented by L. plantarum |
broth fermented by L. plantarum with 30% ocher |
| 5. broth fermented by L. rhamnosus |
broth fermented by L. rhamnosus with 30% ocher |
| 6. broth fermented by St. thermophilus |
broth fermented by St. thermophilus with 30% ocher |
| 7. broth fermented by Bi. longum |
broth fermented by Bi. longum with 30% ocher |
Probiotics contained with organic selenium
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