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ODFM, an omics data resource from microorganisms associated with fermented foods
Scientific Data, 2021 ODFM is a data management system that integrates comprehensive omics information for microorganisms associated with various fermented foods, additive ingredients, and seasonings (e.g.
Tae Woong Whon +10 more
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The human gut archaeome: identification of diverse haloarchaea in Korean subjects
Microbiome, 2020 Background Archaea are one of the least-studied members of the gut-dwelling autochthonous microbiota. Few studies have reported the dominance of methanogens in the archaeal microbiome (archaeome) of the human gut, although limited information regarding ...
Joon Yong Kim +14 more
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Scientific Reports, 2022 Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major goals of biomedicine. Sirtuins, a family of NAD+ dependent deacylase enzymes, could be pivotal targets of novel preventive and therapeutic strategies to ...
Carlos Terriente-Palacios +4 more
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Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
Fermentation, 2023 Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in ...
Núria Ferrer-Bustins +5 more
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BMC Microbiology, 2020 Background Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated ...
Min Young Jung +4 more
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Antioxidants, 2023 Particulate matter (PM) induces and augments oxidative stress and inflammation, leading to respiratory diseases. Although Artemisia gmelinii Weber ex Stechm has antioxidant and anti-inflammatory effects, there are no reports on whether Artemisia gmelinii
Hyeon-Ji Song +12 more
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Frontiers in Immunology, 2018 Lactobacillus sakei WIKIM30 is a Gram-positive facultative anaerobic bacterium isolated from kimchi, a Korean fermented vegetable food. In this study, we found that WIKIM30 promoted regulatory T cell (Treg) differentiation by inducing dendritic cells ...
Min-Sung Kwon +13 more
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Frontiers in Nutrition, 2022 Background and AimsExcessive intake of advanced glycation end products (AGEs), which are formed in foods cooked at high temperatures for long periods of time, has negative health effects, such as inflammatory responses and oxidative stress.
Ho-Young Park +11 more
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Genistin: A Novel Potent Anti-Adipogenic and Anti-Lipogenic Agent
Molecules, 2020 Soy isoflavones are popular ingredients with anti-adipogenic and anti-lipogenic properties. The anti-adipogenic and anti-lipogenic properties of genistein are well-known, but those of genistin and glycitein remain unknown, and those of daidzein are ...
Yae Rim Choi, Jaewon Shim, Min Jung Kim
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Antioxidants, 2023 Acute respiratory distress syndrome (ARDS) is a life-threatening pulmonary condition characterized by the sudden onset of respiratory failure, pulmonary edema, dysfunction of endothelial and epithelial barriers, and the activation of inflammatory ...
Eun Yeong Lim +3 more
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