A5103094844- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Nutrition, Health and Food Behavior
- Gut microbiota and health
- GABA and Rice Research
- Tea Polyphenols and Effects
- Metabolomics and Mass Spectrometry Studies
- Polyamine Metabolism and Applications
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Coffee research and impacts
- Protein Hydrolysis and Bioactive Peptides
- Fungal Biology and Applications
- Diet and metabolism studies
- Horticultural and Viticultural Research
- Traditional Chinese Medicine Studies
- Phytochemical compounds biological activities
- Phytoestrogen effects and research
- Tryptophan and brain disorders
- Agriculture, Soil, Plant Science
- Recycling and Waste Management Techniques
- Bee Products Chemical Analysis
- Insect Utilization and Effects
- Ginseng Biological Effects and Applications
Korea University
2021-2025
Seoul National University of Science and Technology
2024
Chung-Ang University
2024
LG Chem (South Korea)
2024
LG (South Korea)
2024
Dongshin University
2014-2020
Severance Hospital
2019
Food & Nutrition
2014
Chungnam National University
2003
Obesity can be caused by microbes producing metabolites; it is thus important to determine the correlation between gut and metabolites. This study aimed identify microbiota-metabolomic signatures that change with a high-fat diet understand underlying mechanisms. To investigate profiles of microbiota metabolites changed after 60% fat for 8 weeks, 16S rRNA gene amplicon sequencing gas chromatography-mass spectrometry (GC-MS)-based metabolomic analyses were performed. Mice belonging HFD group...
In fermented foods, including kimchi, salinity is a crucial factor that influences preservation and quality. We aimed to investigate the physicochemical characteristics, microbiota, metabolites of kimchi at varying salinities over 200 days. Kimchi cabbages were soaked in 3%, 10%, 20% (w/v) saline solutions for 10 h prepare low-, middle-, high-salinity respectively. Although level had significant impact on its appearance, microbial community, metabolite content early stages (until 5th day),...
Garlic generally inhibits the growth of microorganisms; however, mechanism underlying its selective impact on various kimchi microorganisms is unknown. We investigated effects garlic microbial community and metabolites in during fermentation. Difference color white colony-forming yeast were found only without 100th day The showed a relatively high proportion Lactobacillus, but low Leuconostoc. levels homoserine correlated with initial quantities added. Meanwhile, 11 metabolites, including...
Starch paste, one of the ingredients used in kimchi, facilitates fermentation by acting as a nutrient source for microorganisms during process. Changes microbial communities and metabolites were investigated to understand effects starch with varying amylose contents on kimchi fermentation. Although adding paste changed profile there was no significant difference content. In paste-added Leuconostoc, which is mainly involved fermentation, found be relatively more abundant than without starch....
Halitosis is mainly caused by the action of oral microbes. The purpose this study was to investigate differences in salivary microbes and metabolites between subjects with without halitosis. Of 52 participants, 22 were classified into halitosis group volatile sulfur compound analysis on breath samples. 16S rRNA gene amplicon sequencing metabolomics approaches used difference saliva control groups. profiles microbiota relatively different relative abundances Prevotella, Alloprevotella,...
In this study, green coffee beans were fermented using three yeast and lactic acid bacteria (LAB) starters. The effects of each starter on the metabolite profiles comparatively analyzed. principal component analysis (PCA) biplot showed a clear separation between groups with LAB (Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus) (Saccharomyces cerevisiae, Candida parapsilosis, Pichia guilliermondii). Various metabolites, including palmitic acid, stearic piperidine,...
Highlights•Garlic content changed fermentation modality by affecting growth of lactic acid bacteria.•The garlic selectively affected specific bacterial taxa and metabolites.•Individual LAB strains inoculated with the same exhibited a strain-dependent metabolite production.AbstractGarlic is an essential ingredient added to kimchi, fermented vegetable, in small amounts owing its sensory antibacterial properties. This study aimed elucidate complex relationship between bacteria (LAB) resulting...
This study aimed to examine the impacts of essential and optional ingredients on microbial metabolic profiles kimchi during 100 days fermentation, using a mix-omics approach. Kimchi manufactured without (e.g., red pepper, garlic, ginger, green onion, radish) had lower lactic acid content. The absence garlic was associated with higher proportion
Accumulated clinical and biomedical evidence indicates that the gut microbiota their metabolites affect brain function behavior in various central nervous system disorders. This study was performed to investigate changes composition of fecal microbial community following injection amyloid β (Aβ) donepezil treatment Aβ-injected mice using metataxonomics metabolomics. Aβ caused cognitive dysfunction, while resulted successful recovery memory impairment. The + group showed a significantly...