Antioxidant, antibacterial, and anti-inflammatory effects of fermented milk made with Lycium chinense Mill extract, red ginseng extract, and rice powder

Kwang-Yeon  Kim1   Gereltuya  Renchinkhand1   Woo Jin Ki1   Jong Woo  Choi2,*   Myoung Soo  Nam1,*   

1Department of Dairy Science, Graduated School, Chungnam National University, Daejeon 34134, Korea
2Center for Research and Development, Choheung Corporation, Ansan 15410, Korea


Extracts of the Korean traditional medicinal plants Lycium chinense Mill, and red ginseng are known to afford excellent anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In this study these biologically active ingredients were added to yogurt to develop functional fermented milk. The antioxidant activity increased in proportion to the fermentation time and the amount of ingredients added. The angiotensin-I converting enzyme (ACE) inhibitory activity was as high as 79.70% in the 5% Lycium chinense Mill compared to 63.03% in control. Yogurt with 5% Lycium chinense Mill had tyrosinase inactivation activity of 48.49%, while the control yogurt had a corresponding activity of 10.55%. The expression levels of tumor necrosis factor (TNF)-α and interleukin (IL)-6 in yogurt with Lycium chinense Mill 5% were found to be inhibited compared to the control, which confirmed the anti-inflammatory effect of Lycium chinense Mill. There was no difference in the expression of IL-1β between the control and treated groups. With respect to the antibacterial effect on Pseudomonas aeruginosa, Salmonella typhimurium, and Listeria monocytogenes, there was no significant difference between the control and the yogurt supplemented with rice powder and A (2% Lycium chinese Mill. extract + 4% rice powder + 1% red ginseng extract), whereas B (5% Lycium chinese Mill. extract + 4% rice powder + 1% red ginseng extract) had the highest antibacterial effect.

Figures & Tables

Fig. 1. Anti-inflammatory effect of yogurt with 5% Lycium chinense Mill extract, 1% red ginseng extract and 4% rice powder at the fermentation time of 48 h at 37℃. All values are mean ± SD (standard variation) (p <0.05). C, control; B, yogurt with 5% Mill. extract + 4% rice powder + 1% red ginseng extract; LPS, lipopolysaccharide; TNF, tumor necrosis factor; IL, interleukin.