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Kook M.-C.,Biovan Ltd. | Cho S.-C.,Seowon University | Hong Y.-H.,CJ Corporation Seoul | Park H.,Sun Moon University
Journal of Applied Biological Chemistry | Year: 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of 3.5×109 CFU/g. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-γ-glutamic acid which has various health benefits. Source


Oh Y.J.,Seoul Womens University | Lee H.,Seoul Womens University | Kim J.E.,Seoul Womens University | Lee S.H.,Biovan Ltd. | And 2 more authors.
Korean Journal of Food Science and Technology | Year: 2015

The potential of applying cold plasma (CP) treatments to improve microbiological safety of powdered products has been investigated using infant milk powder (IMP) and onion powder (OP). Among the different kinds of CP-forming gases, He-O2 (99.8:0.2) gas mixture and He gas were most effective in reducing the number of Cronobacter sakazakii in IMP and Bacillus cereus spores in OP, respectively. C. sakazakii counts in IMP decreased by 0.9 ± 0.1 log CFU/g after CP treatment, and the extent of C. sakazakii inhibition increased in a time-dependent manner. CP treatment at 900 W for 20 min reduced the number of B. cereus spores by ∼0.4 log spores/g. Treatments that integrated CP with microwave (MWCP treatment) as well as those that integrated CP with heat and microwave (H-MW-CP treatment) resulted in a 90% reduction in the number of spores in OP. Thus, CP treatments demonstrated potential for decontaminating foodborne pathogens from powdered products, in combination with heat for improved effect. © The Korean Society of Food Science and Technology. Source


Jang J.-Y.,World Institute of Kimchi | Lee M.E.,World Institute of Kimchi | Lee H.-W.,World Institute of Kimchi | Lee J.-H.,World Institute of Kimchi | And 4 more authors.
Food Science and Biotechnology | Year: 2015

Lactococcus lactis subsp. lactis WK11 was introduced as a starter in kimchi fermentation to investigate the role of starter cultures in extending the shelf life of kimchi. Kimchi, with an initial inoculum size of 107 CFU/g as well as control kimchi without the starter culture, were prepared and fermented for 56 days at 8°C. The addition of L. lactis prolonged the optimal fermentation period (pH 4.2, acidity 0.6–0.8%) up to more than 2 times. The starter culture, L. lactis WK11, persisted throughout the kimchi fermentation, as confirmed by regular monitoring of the L. lactis population by PCR-DGGE. Taken together, our results suggest that L. lactis starter culture may be useful for extending the shelf-life of kimchi without adverse effects of kimchi with a longer shelf life. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Source


Ahn J.H.,Kangwon National University | Im C.,Hallym University | Park J.H.,Kangwon National University | Choung S.Y.,Kyung Hee University | And 4 more authors.
Food Science and Biotechnology | Year: 2014

γ-Aminobutyric acid (GABA), a primary inhibitory neurotransmitter, and tryptophan (Trp), a substrate for melatonin, are found in functional foods and exert hypnotic effects. The hypnotic effects of 3 doses of GABA and a combined-preparation of GABA and Trp (GABA+Trp) were investigated in mice. Hypnotic activity was evaluated using pentothal-induced sleep time testing. Treatments included low, middle, and high doses of GABA and GABA+Trp. Low doses of GABA (low-GABA) and low-GABA+Trp reduced sleep latency and significantly (p<0.05) prolonged the sleep time induced by pentothal, compared with controls, although the melatonin concentration in the serum was not affected. On the other hand, the adenosine A1 receptor (AA1R) immunoreactivity in the suprachiasmatic nucleus of the hypothalamus was significantly (p<0.05) increased after administration of low-GABA and/or low-GABA+Trp, compared to controls. Low doses of GABA and/or Trp cause hypnotic effects that may be related to AA1R activation. © 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Source


Kook M.-C.,Anyang University, South Korea | Kook M.-C.,Biovan Ltd. | Cho S.-C.,Seowon University | Kang J.,Sun Moon University | And 2 more authors.
Food Science and Biotechnology | Year: 2014

Effect of gamma-aminobutyric acid (GABA) produced by Lactobacillus sakei B2-16 on diet and acute swimming exercise was investigated in rats with high fat diet (HFD)-induced obesity. The body weight gain in the GABA+Exercise group was significantly (p<0.05) lower than in the HFD group. Combined treatment with GABA and exercise decreased the body weight gain by 25.6%, compared to the HFD group. On the other hand, neither GABA supplementation nor exercise alone significantly (p>0.05) influenced reduction in body weight gain, compared to the HFD group. The weights of abdominal and epididymal fat tissues and the liver in the GABA+Exercise group were significantly (p<0.05) lower than in the HFD group. The activity of citrate synthase was significantly (p<0.05) elevated in the soleus muscle by GABA supplementation. GABA contributes to reduction in body weight gain and fat tissue weight by increasing physical activity during exercise. © 2014, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Source

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