Antibiotic Susceptibility and Technological Properties of Leuconostoc citreum for Selecting Starter Candidates DOI Creative Commons
Sumin Lee,

Sojeong Heo,

Ga‐Won Lee

et al.

Microorganisms, Journal Year: 2024, Volume and Issue: 12(12), P. 2636 - 2636

Published: Dec. 19, 2024

Antibiotic susceptibilities, hemolytic activities, and technological properties of 46 Leuconostoc citreum isolates from kimchi were evaluated to select starter candidates. All strains susceptible clindamycin erythromycin, while some exhibited resistance ampicillin, chloramphenicol, gentamicin, streptomycin, tetracycline; all resistant kanamycin based on the EFSA breakpoint values for species. PCR analysis did not detect genes these six antibiotics in any strain. None demonstrated clear α- or β-hemolytic activity. thrived a medium supplemented with 6% NaCl, displaying protease activity acid media containing 3% respectively. Consequently, five strains, AK5T17, AK5T19, AK10M04, DMLC16, YK10T20, identified as candidates, L. strain DMLC16 emerging top choice due its elevated production capacities. These findings support safe application candidate fermented food production.

Language: Английский

Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica DOI Creative Commons
Sabina Fijan,

Polona Fijan,

Lei Wei

et al.

Applied Microbiology, Journal Year: 2024, Volume and Issue: 4(3), P. 1165 - 1176

Published: July 28, 2024

Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented has surged due their functional properties health benefits. Cruciferous vegetables of the genus Brassica, such as cabbage, broccoli, cauliflower, are commonly used produce like sauerkraut, kimchi, pao cai, turnips, others. These rich lactic acid bacteria (LAB) bioactive compounds, which contribute potential health-promoting properties. We examined 12 clinical trials investigating Brassica. studies, mainly assessed benefits kimchi or sauerkraut consumption, found that regular intake can alleviate symptoms irritable bowel syndrome (IBS), aid weight loss, enhance metabolic health. Seven observational studies also observed when consuming Six seven on linked reduced obesity risk other An study cabbage consumption breast cancer risk. Despite these findings, exact roles various microorganisms compounds within effects require further investigation. This review underscores cruciferous foods, advocates more mechanistic understand optimize

Language: Английский

Citations

8
Effect of Fermented Foods on Inflammatory Bowel Disease: A Focus on the MAPK and NF-kβ Pathways DOI

Ramses Cruz-Valencia,

Lourdes Santiago‐López, Luis Mojica

et al.

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 6, 2025

The aim of this review is to summarize and analyze up date information related the impact fermented dairy plant foods on modulation anti-inflammatory pathways MAPKs NF-κβ associated with inflammatory bowel disease (IBD). This work shows potential modulate MAPK pathways. Also, effect microbiota are discussed. Fermented could act as IBD adjuvants due their bioactive components metabolite content, including peptides, short-chain fatty acids, exopolysaccharides, phenolic compounds, dietary fiber. food metabolites interact key pro-inflammatory cytokines IBD, such ERK 1/2, JNK, p38, p50, p65. Available suggests that compounds from signaling proteins in be used adjuvant treatments for alleviation disease.

Language: Английский

Citations

0
Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach DOI Creative Commons
Young‐Do Nam,

Boyeon Park,

So Yeong Mun

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101713 - 101713

Published: Feb. 1, 2025

Language: Английский

Citations

0
Flavor biotransformation of “Uiseong” garlic during the fermentation process by lactic acid bacteria DOI

Tae-Eun Kwon,

Su‐Kyung Sung,

Augustine Yonghwi Kim

et al.

Food Science and Biotechnology, Journal Year: 2025, Volume and Issue: 34(9), P. 2005 - 2010

Published: Feb. 14, 2025

Language: Английский

Citations

0
Changes in Quality and Metabolites of Pickled Purple Radish During Storage DOI Creative Commons
Seung-Hun Chae,

Sang‐Hyeon Lee,

Kim Seung-Hwan

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1259 - 1259

Published: April 3, 2025

This study investigated the changes in physicochemical properties and metabolites of pickled purple radish during storage. Pickles ('Boraking') prepared by addition acetic acid sugar were stored dark at 4 °C for 60 days. The color changed from to pink, while pickling solution pink purple. During storage, sucrose content gradually decreased, glucose fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, anthocyanins, identified. antioxidant capacity meter may undergo due altered non-volatile compounds (cyanidins, adenosine, acids) Anthocyanins had negative correlations with radish. radical scavenging activity ferric-reducing power declined These findings emphasized need further research develop processing storage methods enhance bioactivity stability

Language: Английский

Citations

0
Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation DOI Creative Commons
Ji‐Su Lee, Min Ji Lee,

Mi-Ja Jung

et al.

npj Science of Food, Journal Year: 2025, Volume and Issue: 9(1)

Published: April 25, 2025

Recent studies aim to prevent kimchi spoilage and enhance the sensory nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as starters. However, factors enabling successful adaptation predominance of species remain unclear. This study investigates that contribute starter strains WiKim32, WiKim33, WiKim0121 CBA3628 during fermentation a comprehensive multi-omics approach. Our findings reveal ATP-dependent molecular chaperones, which respond cold acidic environments, play crucial roles in successfully adapting strains. Moreover, genes involved carbohydrate metabolic pathways ATP production, thereby supporting chaperone activity bacterial growth. highlights practical use WiKim33 identifies essential for their fermentation.

Language: Английский

Citations

0
Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice DOI
Hyun Ju Kim,

Dong-Gu Kim,

Sa-Haeng Kang

et al.

Food Science and Biotechnology, Journal Year: 2024, Volume and Issue: 33(9), P. 2233 - 2242

Published: July 1, 2024

Language: Английский

Citations

2
Surface dielectric barrier discharge plasma inactivates white colony-forming yeast in kimchi seasoning DOI Creative Commons
Hye‐Yeon Song,

Yun-Mi Dang,

Se Hoon Ki

et al.

LWT, Journal Year: 2024, Volume and Issue: 207, P. 116637 - 116637

Published: Aug. 15, 2024

White colony-forming yeast (WCFY) is a major source of food spoilage. Although it does not cause cytotoxic reactions, WCFY on kimchi results in unpleasant odors that are unappealing to consumers, resulting economic losses and wastage. Chemical physical disinfection methods for have limitations. Surface dielectric barrier discharge (S-DBD) plasma treatment recent innovation shows promise inactivating WCFYs; however, this approach has yet been tested kimchi. Therefore, study, we aimed investigate whether S-DBD Kazachstania servazzii inhibits colony formation seasoning during storage. Through visual confirmation, found the optimized effectively inhibited formation. Moreover, with exerted only an anti-WCFY effect did significantly change physicochemical properties (e.g., pH, titratable acidity, volatile organic compounds) samples, indicating quality was preserved. Maximum reduction occurred at 67.8% relative humidity, 120.0 min time, 15.1 °C. In conclusion, effective alternative current anti-yeast approaches potential improve production.

Language: Английский

Citations

2
The Potential of Glucosinolates and Their Hydrolysis Products as Inhibitors of Cytokine Storms DOI Creative Commons
Kingsley Ochar, Kanivalan Iwar,

Vadakkemuriyil Divya Nair

et al.

Molecules, Journal Year: 2024, Volume and Issue: 29(20), P. 4826 - 4826

Published: Oct. 11, 2024

A cytokine storm is an intense inflammatory response characterized by the overproduction of proinflammatory cytokines, resulting in tissue damage, and organ dysfunction. Cytokines play a crucial role various conditions, such as coronavirus disease, which immune system becomes overactive releases excessive levels including interleukins, tumor necrosis factor-alpha (TNF-α), interferon-gamma (IFN-γ). This anomalous often leads to acute respiratory distress syndrome (ARDS), disseminated intravascular coagulation (DIC), multiple injury (MOI). Glucosinolates are plant secondary metabolites predominantly found

Language: Английский

Citations

1
Rapid and non-destructive classification of salinity levels in brined kimchi cabbage using hyperspectral imaging DOI Creative Commons
Hye‐Yeon Song, Myounghwan Kim,

Kwang Sun Yoo

et al.

Heliyon, Journal Year: 2024, Volume and Issue: 10(23), P. e40817 - e40817

Published: Nov. 29, 2024

Language: Английский

Citations

1