Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Byung Serk Hurh"'
Autor:
Jain Nam, Kyeong Jin Kim, Geonhee Park, Byeong Goo Kim, Gwi-Hwa Jeong, Jong-eun Jeon, Byung Serk Hurh, Ji Yeon Kim
Publikováno v:
Applied Sciences, Vol 10, Iss 15, p 5183 (2020)
This study aimed to determine the effect of deep-sea water (DSW)-derived mineral waters on intestinal health, using a cell model and a dextran sulfate sodium (DSS)-induced enteritis mouse model. DSW was desalted and minerals were added to generate mi
Externí odkaz:
https://doaj.org/article/4d1f9c3bfac1445ea96f8b8bc0949762
Publikováno v:
Microorganisms, Vol 12, Iss 11, p 2147 (2024)
The purpose of this study is to evaluate Lactobacillus paracasei SMB092 as a prophylactic agent for oral pathogens. We examined the physical interaction of SMB092 with a host by identifying the presence of mucus-binding (MuB) protein domains and the
Externí odkaz:
https://doaj.org/article/d2dccc9a4c224d18bdae87f1345c224b
Autor:
남자인 ( Jain Nam ), 정귀화 ( Gwi-hwa Jeong ), 박건희 ( Geonhee Park ), 허병석 ( Byung Serk Hurh ), 김병구 ( Byeong Goo Kim ), 조소민 ( So Min Jo ), 김지연 ( Ji Yeon Kim )
Publikováno v:
Journal of Applied Biological Chemistry. 64:165-170
본 연구에서는 미네랄이 함유된 해양심층수(DSW)가 신장 기능에 미치는 항산화 효과를 세포 모델을 사용하여 확인하였다. DSW 샘플은 최적의 칼슘/마그네슘 비율을 결정하기 위한 목적으로,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a51c8413ad4c958889c90f4ba139957
https://doi.org/10.3839/jabc.2021.024
https://doi.org/10.3839/jabc.2021.024
Autor:
Yu Mi Jo, Hee Seo, Tae Soon Park, Byung-Serk Hurh, Nam Soo Han, Ga Yun Kim, Seong Won Cheon, Seul-Ah Kim
Publikováno v:
Food & Function. 11:10913-10924
Fermenting garlic and onion provides the advantages of storage life extension, anti-oxidative and anti-diabetic activities, and their metabolite, allyl mercaptan, offers a strong aroma and various health benefits. Here, we report the probiotic proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fd1c2e7b49932555fb3aff3d040804e
https://doi.org/10.1039/d0fo02000a
https://doi.org/10.1039/d0fo02000a
Autor:
So Min Jo, Jain Nam, Soo-yeon Park, Geonhee Park, Byeong Goo Kim, Gwi-Hwa Jeong, Byung Serk Hurh, Ji Yeon Kim
Publikováno v:
International Journal of Molecular Sciences; Volume 22; Issue 24; Pages: 13415
International Journal of Molecular Sciences
International Journal of Molecular Sciences, Vol 22, Iss 13415, p 13415 (2021)
International Journal of Molecular Sciences
International Journal of Molecular Sciences, Vol 22, Iss 13415, p 13415 (2021)
This study investigated the effect of mineral-balanced deep-sea water (DSW) on kidney health using an animal model of kidney injury due to a high-sodium diet. High magnesium/low sodium (HMLS) and high magnesium/high calcium (HMHC) DSW samples with di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b67deca50ec4880c9209aff7e8ad9e07
Publikováno v:
Microbiology and Biotechnology Letters. 47:234-241
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a35e0bd77c9111d4b48a4df8b055421f
https://doi.org/10.4014/mbl.1903.03001
https://doi.org/10.4014/mbl.1903.03001
Publikováno v:
Journal of Microbiology. 57:874-883
Aspergillus sojae is a koji (starter) mold that has been applied for food fermentation in Asia. The whole genome of A. sojae SMF 134, which was isolated from meju (Korean soybean fermented brick), was analyzed at the genomic level to evaluate its pot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc255ec89c58833b43f2d652cf299eba
https://doi.org/10.1007/s12275-019-9152-1
https://doi.org/10.1007/s12275-019-9152-1
Publikováno v:
Food Chemistry. 269:347-354
Volatile compounds, including γ-lactones, in brown and white rice fermented by Lactobacillus paracasei, were compared using gas chromatography-mass spectrometry (GC-MS) with stir-bar sorptive extraction (SBSE). The contents of most esters, alcohols,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a12e14d9fbe6c276a373db2467aa9b1
https://doi.org/10.1016/j.foodchem.2018.07.037
https://doi.org/10.1016/j.foodchem.2018.07.037
Publikováno v:
Food Science and Biotechnology. 28:121-128
Conventional random mutagenesis was implemented to improve l-leucine aminopeptidase (LAP) and protease production in Aspergillus sojae. Through successive mutagenesis by ethyl methanesulfonate (EMS), UV, and 1-methyl-2-nitro-1-nitrosoguanidine (NTG),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de288d04478470ff2c722406d7645f76
https://doi.org/10.1007/s10068-018-0427-9
https://doi.org/10.1007/s10068-018-0427-9
Publikováno v:
Journal of Food Science. 83:1723-1732
Doenjang(Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean mejuwas fermented by coculturing safety‐verified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::451a8e4793f055086bd8014362068450
https://doi.org/10.1111/1750-3841.14166
https://doi.org/10.1111/1750-3841.14166