Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Sung-Hun Yi"'
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 324-329 (2019)
The bioactive compounds and probiotic properties of three Saccharomyces cerevisiae strains isolated from cucumber jangajji were investigated. The β-glucan contents of S. cerevisiae KU200270, KU200280, and KU200284 were 4.09%, 7.45%, and 13.97%, resp
Externí odkaz:
https://doaj.org/article/40eec3436f104f8b8513e105b0104b88
Autor:
Sung-Hun Yi, Sang-Pil Hong
Publikováno v:
Molecules, Vol 26, Iss 16, p 5067 (2021)
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen st
Externí odkaz:
https://doaj.org/article/2cf83d4084544b1bb8cf7b8e6229359f
Publikováno v:
Molecules, Vol 21, Iss 12, p 1752 (2016)
Probiotics have been demonstrated as a new paradigm to substitute antibiotic treatment for dental caries, gingivitis, and chronic periodontitis. The present work was conducted to compare the characteristics of oral care probiotics: Weissella cibaria
Externí odkaz:
https://doaj.org/article/c0ffefdf3dc5488497b7138bc67ad154
Publikováno v:
Food Science of Animal Resources. 43:441-453
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4f8583688463ff69c51beef7f241072
https://doi.org/10.5851/kosfa.2023.e8
https://doi.org/10.5851/kosfa.2023.e8
Publikováno v:
Journal of Dairy Science. 102:10845-10849
The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in K
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a97049d6eb112dccbbdeb2381b16fe
https://doi.org/10.3168/jds.2019-16384
https://doi.org/10.3168/jds.2019-16384
Publikováno v:
Journal of Functional Foods, Vol 58, Iss, Pp 324-329 (2019)
The bioactive compounds and probiotic properties of three Saccharomyces cerevisiae strains isolated from cucumber jangajji were investigated. The β-glucan contents of S. cerevisiae KU200270, KU200280, and KU200284 were 4.09%, 7.45%, and 13.97%, resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9b75d5da1a33e661f775dedbf6c9d5a
https://doi.org/10.1016/j.jff.2019.04.059
https://doi.org/10.1016/j.jff.2019.04.059
Autor:
Ji-Young Hong, Sung-Ho Son, Sung-Hun Yi, Sang-Pil Hong, Na-Kyoung Lee, Sun Hee Kang, Hyun-Dong Paik
Publikováno v:
LWT. 100:114-118
Saccharomyces cerevisiae strains (KU200278 and KU200281) were isolated from cucumber jangajji and their probiotic properties and production of β-glucan, glutathione, and glutathione derivatives were investigated as compared with that of the commerci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::750789f435e60dd762363e6bd0578663
https://doi.org/10.1016/j.lwt.2018.10.048
https://doi.org/10.1016/j.lwt.2018.10.048
Publikováno v:
Journal of Medicinal Food. 17:1170-1176
This study was executed to develop probiotics producing S-adenosyl-L-methionine (SAMe), a methyl group donor in the 5-methyltetrahydrofolate methylation reaction in animal cells. SAMe is an essential substance in the synthesis, activation, and metabo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e6053c40123b8ebb356d3f6ddba074f
https://doi.org/10.1089/jmf.2013.3052
https://doi.org/10.1089/jmf.2013.3052
Publikováno v:
Molecules; Volume 21; Issue 12; Pages: 1752
Molecules, Vol 21, Iss 12, p 1752 (2016)
Molecules
Molecules, Vol 21, Iss 12, p 1752 (2016)
Molecules
Probiotics have been demonstrated as a new paradigm to substitute antibiotic treatment for dental caries, gingivitis, and chronic periodontitis. The present work was conducted to compare the characteristics of oral care probiotics: Weissella cibaria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e74bbac85348dfdc12ee6c0932b4bf91
Hepatoprotective effect of fermented rice bran against carbon tetrachloride-induced toxicity in mice
Publikováno v:
Food Science and Biotechnology. 23:165-171
The protective effect of fermented rice bran (GF) against carbon tetrachloride (CCl4)-induced hepatotoxicity in mice was investigated. Hepatic fibrosis was induced via long-term oral administration of CCl4. GF was added to feed. Mice sera were analyz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe6e96fb50f3f74128dc7e189255d128
https://doi.org/10.1007/s10068-014-0022-7
https://doi.org/10.1007/s10068-014-0022-7