Korean Journal of Agricultural Science (Korean J. Agric. Sci.; KJOAS)
Indexed in KCI (Korea Citation Index), Open Access, Peer Reviewed.
pISSN 2466-2402
eISSN 2466-2410

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



Kim KY, Renchinkhand G, Ki WJ, Choi JW, Nam MS. Antioxidant, antibacterial, and anti-inflammatory effects of fermented milk made with Lycium chinense Mill extract, red ginseng extract, and rice powder. Korean Journal of Agricultural Science 50:43-53.

Korean Journal of Agricultural Science (Korean J. Agric. Sci.) 2023 March, Volume 50, Issue 1, pages 43-53. https://doi.org/10.7744/kjoas.20220098

Received on 27 September 2022, Revised on 28 September 2022, Accepted on 29 November 2022, Published on 30 March 2023.

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

*Corresponding authors: jongwooc@gmail.com, namsoo@cnu.ac.kr


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.


anti-inflammatory, antioxidant, Lycium chinense Mill, red ginseng extract, rice powder


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Authors Information

Kwang-Yeon Kim, https://orcid.org/0000-0003-3770-8005

Gereltuya Renchinkhand, https://orcid.org/0000-0003-2107-0430

Woo Jin Ki, https://orcid.org/0000-0001-8241-874X

Jong Woo Choi, https://orcid.org/0000-0002-2670-0916

Myoung Soo Nam, https://orcid.org/0000-0003-0866-1041

Conflicts of interest

No potential conflict of interest relevant to this article was reported.