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Akademický článek

Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake

Autor: Du-Yong Cho, Hee-Yul Lee, Jong-Bin Jeong, Ji-Ho Lee, Ga-Young Lee, Mu-Yeon Jang, Jin-Hwan Lee, Ji-Hyun Lee, Md. Azizul Haque, Kye-Man Cho

Publikováno v: Fermentation, Vol 9, Iss 7, p 677 (2023)

We studied the changes induced in pH, acidity, brix, reducing sugar, soluble protein, nutritional components, primary metabolites, and antioxidant activities of isoflavone-enriched soybean leaf during the different stages involved in Tricholoma matsu

Externí odkaz: https://doaj.org/article/6a1818f67e7642079d2c232686ec2630

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Akademický článek

Growth, Fruit Yield, and Bioactive Compounds of Cherry Tomato in Response to Specific White-Based Full-Spectrum Supplemental LED Lighting

Autor: Thi Kim Loan Nguyen, Kye Man Cho, Hee-Yul Lee, Han-Sol Sim, Jin-Ha Kim, Ki-Ho Son

Publikováno v: Horticulturae, Vol 8, Iss 4, p 319 (2022)

Supplemental artificial light in greenhouses is fundamental to achieving sustainable crop production with high yield and quality. This study’s purpose was to investigate the efficacy of supplemental light (SL) sources on the vegetative and reproduc

Externí odkaz: https://doaj.org/article/aa834cb5f6224fbe8550504a1d25ce6d

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Akademický článek

Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing

Autor: Hee Yul Lee, Ji Ho Lee, Du Yong Cho, Kyeong Jin Jang, Jong Bin Jeong, Min Ju Kim, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho

Publikováno v: Food Chemistry: X, Vol 24, Iss , Pp 101999- (2024)

Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total pheno

Externí odkaz: https://doaj.org/article/0eb4b74b0d0341028923f42aa20a4ba3

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Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance

Autor: Hee Yul Lee, Kye Man Cho, Ok Soo Joo

Publikováno v: Korean Journal of Food Preservation. 30:52-64

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b29facdcf4218ed554d40338f74b7e8
https://doi.org/10.11002/kjfp.2023.30.1.52

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Photoprotective Effect of Fermented and Aged Mountain-Cultivated Ginseng Sprout (Panax ginseng) on Ultraviolet Radiation-Induced Skin Aging in a Hairless Mouse Model

Autor: Hee Yul Lee, Eun-Jin Kim, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jin Hwan Lee, Wanil Kim, Sang Soo Kang, Kye Man Cho, Dawon Kang

Publikováno v: Nutrients; Volume 15; Issue 7; Pages: 1715

Interest in foods that promote inner beauty increases with increases in exposure to ultraviolet (UV) rays and with improvements in quality of life. This study was performed to evaluate the efficacy of fermented and aged mountain-cultivated ginseng sp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5760ce9242f71b77efa4042ef929f09c

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Mining of a novel esterase (est3S) gene from a cow rumen metagenomic library with organosphosphorus insecticides degrading capability: Catalytic insights by site directed mutations, docking, and molecular dynamic simulations

Autor: Hee Yul Lee, Harun M. Patel, Du Yong Cho, Min Ju Kim, Kye Man Cho, Jea Gack Jung, Iqrar Ahmad, Eun Hye Jeong, Md. Azizul Haque

Publikováno v: International Journal of Biological Macromolecules. 190:441-455

A novel esterase (est3S) gene, 1026 bp in size, was cloned from a metagenomic library made of uncultured microorganisms from the contents of cow rumen. The esterolytic enzyme (Est3S) is composed of 342 amino acids and shows the highest identity with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72b0df6d988ac12369720a77c366919e
https://doi.org/10.1016/j.ijbiomac.2021.08.224

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