1
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Park J, Heo S, Lee G, Hong SW, Jeong DW. Bacterial diversity of baechu- kimchi with seafood based on culture-independent investigations. Food Sci Biotechnol 2024; 33:1661-1670. [PMID: 38623433 PMCID: PMC11016024 DOI: 10.1007/s10068-023-01471-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 04/17/2024] Open
Abstract
Baechu-kimchi is a traditional Korean dish of fermented vegetables, in which kimchi cabbage is the major ingredient. Seafood is added to baechu-kimchi in coastal areas, giving this dish regional diversity. However, little is known about how the addition of seafood affects the bacterial diversity of kimchi. Therefore, in this study, the bacterial diversity of five varieties of baechu-kimchi with seafood and one variety of baechu-kimchi without seafood was analyzed using culture-independent techniques. In 81.7% of all kimchi analyzed, the predominant species were members of the phylum Firmicutes and the lactic acid bacteria, Latilactobacillus sakei, Leuconostoc mesenteroides, Pediococcus inopinatus, and Weissella koreensis. These organisms were similar to those identified in baechu-kimchi without the addition of seafood, which was used as a control group, and bacterial community of previously reported kimchi. Therefore, the results of this study confirmed that the addition of seafood did not significantly affect the bacterial community in baechu-kimchi.
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Affiliation(s)
- Junghyun Park
- Department of Food and Nutrition, Dongduk Women’s University, Seoul, 02748 Republic of Korea
| | - Sojeong Heo
- Department of Food and Nutrition, Dongduk Women’s University, Seoul, 02748 Republic of Korea
| | - Gawon Lee
- Department of Food and Nutrition, Dongduk Women’s University, Seoul, 02748 Republic of Korea
| | - Sung Wook Hong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women’s University, Seoul, 02748 Republic of Korea
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2
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Kim JC, Hwang IM, Kim HM, Kim S, Shin TS, Woo SD, Park HW. Rapid analysis of insecticidal metabolites from the entomopathogenic fungus Beauveria bassiana 331R using UPLC-Q-Orbitrap MS. Mycotoxin Res 2024; 40:123-132. [PMID: 37968430 DOI: 10.1007/s12550-023-00509-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/18/2023] [Accepted: 11/06/2023] [Indexed: 11/17/2023]
Abstract
Beauveria bassiana, a representative entomopathogenic fungus, is increasingly being utilized as an eco-friendly pest management alternative to chemical insecticides. This fungus produces a range of insecticidal secondary metabolites that act as antimicrobial and immunosuppressive agents. However, detailed qualitative and quantitative analysis related to these compounds remains scarce, we developed a method for the rapid analysis of these metabolites. Eight secondary metabolites (bassianin, bassianolide, beauvericin, beauveriolide I, enniatin A, A1, and B, and tenellin) were efficiently extracted when B. bassiana-infected Tenebrio molitor larvae were ground in 70% EtOH extraction solvent and subsequently subjected to ultrasonic treatment for 30 min. The eight metabolites were rapidly and simultaneously analyzed using ultra-performance liquid chromatography-quadrupole-Orbitrap mass spectrometry (UPLC-Q-Orbitrap MS). Bassianolide (20.6-51.1 µg/g) and beauvericin (63.6-109.8 µg/g) were identified as the main metabolites in B. basssiana-infected larvae, indicating that they are likely major toxins of B. bassiana. Validation of the method exhibited recovery rates in the range of 80-115% and precision in the range of 0.1-8.0%, indicating no significant interference from compounds in the matrix. We developed a method to rapidly analyze eight insecticidal metabolites using UPLC-Q-Orbitrap MS. This can be extensively utilized for detecting and producing insecticidal fungal secondary metabolites.
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Affiliation(s)
- Jong-Cheol Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - In Min Hwang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Seulbi Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
- Division of Applied Bioscience & Biotechnology, Chonnam National University, Gwangju, 500-757, Republic of Korea
| | - Teak Su Shin
- R&D Center, Solvm Co., Ltd., Daejeon, 34014, Republic of Korea
| | - Soo-Dong Woo
- Department of Agricultural Biology, College of Agriculture, Life & Environment Science, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
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3
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Jeong S, Lee HG, Lee SY, Yoo S. Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor. J Food Sci 2024; 89:419-434. [PMID: 38010734 DOI: 10.1111/1750-3841.16852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/29/2023]
Abstract
Carbon dioxide and kimchi odor compounds, formed during fermentation, negatively affect the long-distance distribution of commercial kimchi. To address these issues, in this study, we modified different porous media (activated carbon, bleaching earth, diatomite, and zeolite) using sodium bicarbonate and silver (Ag) ions. Functional sheets were prepared using linear low-density polyethylene, calcium hydroxide, a porous medium, and a blowing agent. Various prepared porous media and sheets were effective in removing acetic acid, sulfur compounds (allyl methyl sulfide, dimethyl disulfide, allyl methyl disulfide, and diallyl disulfide), and carbon dioxide. Porous media with micropores exhibited a sulfur compound removal efficiency of 43.5%-99.4%, while no effect was observed on acetic acid removal. However, porous media with mesopores showed an acetic acid removal efficiency of 42.3%-90.7%, with no reduction in sulfur compounds removal. The impregnation of porous materials with sodium bicarbonate significantly (p < 0.05) enhanced the acetic acid removal activity. Ag modification improved the sulfur compound removal of the mesoporous bleaching earth and diatomite statistically (p < 0.05). Additionally, the incorporation of sodium bicarbonate-impregnated mesoporous media significantly improved carbon dioxide removal, reducing concentrations from 25.97% to 14.27% with respect to the control group. Our functional food packaging materials can solve the current issues in kimchi distribution by removing carbon dioxide and kimchi odor without affecting its quality. PRACTICAL APPLICATION: Food active packaging materials containing calcium hydroxide and modified porous medium are effective in removing carbon dioxide and kimchi odor (acetic acid and sulfur compounds). The removal of carbon dioxide and kimchi odor, which adversely affect the distribution and sale of commercial kimchi, can help solve the current issues with kimchi distribution without affecting its quality.
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Affiliation(s)
- Suyeon Jeong
- World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hyun-Gyu Lee
- World Institute of Kimchi, Gwangju, Republic of Korea
| | | | - SeungRan Yoo
- World Institute of Kimchi, Gwangju, Republic of Korea
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4
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Lim JY, Choi YJ, Yu H, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation. ACS Omega 2023; 8:47735-47745. [PMID: 38144087 PMCID: PMC10733927 DOI: 10.1021/acsomega.3c06046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023]
Abstract
Fermentation of salted shrimp involves the interaction of multiple factors. However, studies of the effects of shrimp variety and fermentation temperature on metabolites generated during fermentation are limited. Therefore, we investigated the effects of the shrimp variety, fermentation temperature, and fermentation period on the composition of fermented salted shrimp. Four different varieties of salted shrimp, namely, Detteugijeot (SSA), Red shrimp jeot (SSB), Chujeot (SSC), and Yukjeot (SSD), were prepared and stored at 5 and 10 °C for 5 months. The pH values ranged from 6.71 to 6.99, with SSD showing the lowest pH at both temperatures. Although total nitrogen content remained relatively constant, amino nitrogen exhibited an upward trend after 2 months and was particularly increased at 10 °C. This increase was attributed to variations in microorganisms and enzymes in the salted shrimp. Except for proline, citrulline, and ornithine, amino acid levels increased during fermentation with the highest amounts detected in SSA. Additionally, the levels of glutamic acid and branched-chain amino acids were found to be sensitive to fermentation temperature. Amino acid levels were apparently affected by species-specific metabolic pathways of the microorganisms present in each salted shrimp. Compared to the other varieties, SSB had significantly higher contents of adenosine triphosphate and hypoxanthine. A high hypoxanthine content could contribute to increased bitterness and an umami taste profile. Furthermore, the correlation between salted shrimp and metabolites was unique in SSB, whereas partial clustering was observed between the SSA and SSC.
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Affiliation(s)
- Ju-Young Lim
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
- Department
of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yun-Jeong Choi
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Hyejin Yu
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Ji-Young Choi
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Ji-Hee Yang
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | | | - Sung-Hee Park
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Sung Gi Min
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Mi-Ai Lee
- . Tel.: +82 62 610 1733.
Fax: +82 62 610 1850
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5
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Oh YJ, Lee J, Lim SK, Kwon MS, Lee S, Choi SP, Yu D, Oh YS, Park J, Choi HJ. Complete genome sequence of probiotic Lactobacillus johnsonii 7409N31 isolated from a healthy Hanwoo calf. J Anim Sci Technol 2023; 65:890-893. [PMID: 37970500 PMCID: PMC10640944 DOI: 10.5187/jast.2022.e98] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/20/2022] [Accepted: 10/31/2022] [Indexed: 11/17/2023]
Abstract
Lactobacillus johnsonii 7409N31 was isolated from the feces of a healthy 11-day-old Hanwoo calf from a farm in Geochang-gun, Gyeongsangnam-do, Korea. The genome of the strain was completely sequenced using the PacBio RSII sequencing system, and it was confirmed that it was composed of one circular chromosome. The size of the entire genome was 2,198,442 bp, and it had 35.01 mol% guanine + cytosine (G + C) content and 2,222 protein-coding sequences, 24 rRNA, 3 ncRNA, and 112 tRNA genes. Strain 7409N31 possessed genes encoding enzymes involved in the hydrolysis of both fibrous and non-fibrous carbohydrates. These data provide a comprehensive theoretical understanding for developing industrial probiotic feed additives that improve nutrient digestibility.
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Affiliation(s)
- Young Joon Oh
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Jieun Lee
- Kimchi Industry Promotion Division, World
Institute of Kimchi, Gwangju 61755, Korea
| | - Seul Ki Lim
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Min-Sung Kwon
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Sulhee Lee
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Sang-Pil Choi
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Dohyeon Yu
- College of Veterinary Medicine, Gyeongsang
National University, Jinju 52828, Korea
| | - Yeon-su Oh
- College of Veterinary Medicine and
Institute of Veterinary Science, Kangwon National University,
Chuncheon 24341, Korea
| | - Jinho Park
- Veterinary Internal Medicine, College of
Veterinary Medicine, Jeonbuk National University, Iksan 54596,
Korea
| | - Hak-Jong Choi
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
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6
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Choi SP, Park SW, Kang SJ, Lim SK, Kwon MS, Choi HJ, Chun T. Monitoring mRNA Expression Patterns in Macrophages in Response to Two Different Strains of Probiotics. Food Sci Anim Resour 2023; 43:703-711. [PMID: 37484002 PMCID: PMC10359838 DOI: 10.5851/kosfa.2023.e23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 07/25/2023] Open
Abstract
As an initial study to elucidate the molecular mechanism of how probiotics modulate macrophage activity, we monitored mRNA expression patterns in peritoneal macrophages (PMs) treated with two different strains of probiotics. After treatment with either Weissella cibaria WIKIM28 or Latilactobacillus sakei WIKIM50, total RNAs from PMs were isolated and subjected into gene chip analyses. As controls, mRNAs from vehicle (phosphate-buffered saline, PBS)-treated PMs were also subjected to gene chip analysis. Compared to vehicle (PBS)-treated PMs, WIKIM28-treated and WIKIM50-treated PMs exhibited a total of 889 and 432 differentially expressed genes with expression differences of at least 4 folds, respectively. Compared to WIKIM28-treated PMs, WIKIM50-treated PMs showed 25 up-regulated genes and 21 down-regulated genes with expression differences of more than 2 folds. Interestingly, mRNA transcripts of M2 macrophage polarization marker such as anxa1, mafb, and sepp1 were increased in WIKIM50-treated PMs comparing to those in WIKIM28-treated PMs. Reversely, mRNA transcripts of M1 macrophage polarization marker such as hdac9, ptgs2, and socs3 were decreased in WIKIM50-treated PMs comparing to those in WIKIM28-treated PMs. In agreement with these observations, mRNA expression levels of tumor necrosis factor-α and interleukin-1α were significantly reduced in WIKIM50-treated macrophages compared to those in WIKIM28-treated macrophages. These results may indicate that probiotics can be classified as two different types depending on their ability to convert macrophages into M1 or M2 polarization.
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Affiliation(s)
- Sang-Pil Choi
- Department of Biotechnology, College of
Life Sciences and Biotechnology, Korea University, Seoul
02841, Korea
| | - Si-Won Park
- Department of Biotechnology, College of
Life Sciences and Biotechnology, Korea University, Seoul
02841, Korea
| | - Seok-Jin Kang
- Department of Biotechnology, College of
Life Sciences and Biotechnology, Korea University, Seoul
02841, Korea
| | - Seul Ki Lim
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Min-Sung Kwon
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Hak-Jong Choi
- Technology Innovation Research Division,
World Institute of Kimchi, Gwangju 61755, Korea
| | - Taehoon Chun
- Department of Biotechnology, College of
Life Sciences and Biotechnology, Korea University, Seoul
02841, Korea
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7
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Hwang IM, Jung S, Jeong JY, Kim MJ, Jang HY, Lee JH. Elemental Analysis of Kimchi Cabbage Leaves, Roots, and Soil and Its Potential Impact on Human Health. ACS Omega 2023; 8:20892-20899. [PMID: 37323378 PMCID: PMC10268290 DOI: 10.1021/acsomega.3c01672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 05/22/2023] [Indexed: 06/17/2023]
Abstract
In view of their rich mineral content and flavor, kimchi cabbage leaves and roots have high nutritional and medicinal values. In this study, we quantified major nutrient (Ca, Cu, Fe, K, Mg, Na, and Zn), trace (B, Be, Bi, Co, Ga, Li, Ni, Se, Sr, V, and Cr), and toxic (Pb, Cd, Tl, and In) elements in kimchi cabbage cultivation soil, leaves, and roots. The analysis method relied on inductively coupled plasma-optical emission spectrometry for major nutrient elements and inductively coupled plasma-mass spectrometry for trace and toxic elements and complied with the Association of Official Analytical Chemists (AOAC) guidelines. Kimchi cabbage leaves and roots featured high contents of K, B, and Be, while the contents of all toxic elements in all samples were below the WHO-stipulated threshold values and therefore did not pose any health risks. The distribution of elements was characterized by heat map analysis and linear discriminant analysis to reveal independent separation according to the content of each element. The analysis confirmed that there was a difference in content between the groups and that each group was independently distributed. This study may contribute to a better understanding of the complex relationships between plant physiology, cultivation condition, and human health.
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8
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Lee S, Kim EH, Kim TW, Chung YB, Yang JH, Park SH, Lee MA, Min SG. Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts. ACS Omega 2023; 8:8256-8262. [PMID: 36910935 PMCID: PMC9996576 DOI: 10.1021/acsomega.2c06323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
During storage and fermentation of kimchi, white film-forming yeasts (WFY) are generated on the surface of kimchi under various conditions. These yeasts include Candida sake, Pichia kudriavzevii, Kazachstania servazzii, Debaryomyces hansenii, and Hanseniaspora uvarum. Because of the off-odor and texture-softening properties of WFY that degrade the quality of kimchi, a method to prevent WFY is required. In this study, cinnamaldehyde (CIN) and gold nanoparticles (AuNPs) with a large surface area were grafted on a paper surface, which was termed the "Paper_AuNPs_CIN" film. CIN is an antimicrobial agent that is approved for use in food applications. In the as-fabricated Paper_AuNPs_CIN film, antimicrobial CIN molecules were physically adsorbed to the surface of AuNPs and simultaneously chemically synthesized on the paper surface via the imine reaction. The Paper_AuNPs_CIN film exhibited greater antimicrobial activity against the three WFY strains than a Paper_CIN film (which contains only CIN molecules). Since more CIN molecules were adsorbed to the large surface area of the paper-reduced AuNPs, the Paper_AuNPs_CIN film exhibited a higher antimicrobial activity. Using AuNPs and CIN simultaneously to inhibit the growth of WFY is a novel approach that has not yet been reported. The morphology and elemental mapping of the functionalized films were examined via scanning electron microscopy and energy-dispersive spectroscopy, elemental composition was analyzed via inductively coupled plasma optical emission spectroscopy, and chemical bonding and optical properties were investigated via Fourier transform infrared spectroscopy and diffuse reflectance spectroscopy. Additionally, agar-well diffusion assays were used to determine the antimicrobial activity against three representative WFY strains: C. sake, P. kudriavzevii, and K. servazzii.
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Affiliation(s)
| | | | | | | | | | | | | | - Sung Gi Min
- . Tel.: +82-62-610-1806.
Fax: +82-62-610-1850
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9
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Jeong JY, Bae M, Kim MJ, Jang HY, Jung S, Lee JH, Hwang IM. Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MS. ACS Omega 2023; 8:3896-3904. [PMID: 36743029 PMCID: PMC9893261 DOI: 10.1021/acsomega.2c06303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 12/16/2022] [Indexed: 06/18/2023]
Abstract
Kimchi is a traditional Korean salted spontaneous lactic acid bacteria (LAB)-fermented food made using various vegetables. Organic acids, free sugars, and amino acids are key metabolites produced during LAB fermentation that determine the taste and quality of kimchi. However, each metabolite is typically analyzed using an independent analytical method, which is time-consuming and expensive. Therefore, in this study, we developed a method based on LC-Q-Orbitrap MS using which 20 types of representative fermented kimchi metabolites were selected and simultaneously analyzed within 10 min. The established method was validated, and its detection and quantification limits, linearity, precision, and accuracy were found to satisfy the Association of Official Agricultural Chemists (AOAC) validation guidelines. The 20 metabolites were simultaneously extracted from kimchi with different degrees of fermentation and quantitatively analyzed using LC-Q-Orbitrap MS. These results were analyzed using linear discriminant analysis and heat mapping, and the metabolites were grouped into early, middle, and late stages of fermentation. Malic acid (6.518-7.701 mMol) was only present in the initial stage of fermentation, and l-phenylalanine rapidly increased from the middle stage (2.180 mMol) to late stage (4.770 mMol). Lactic acid, which is representative of the sour taste of kimchi, was detected in the middle stage and increased rapidly up to 74.452 mMol in the late stage. In summary, in this study, 20 major kimchi metabolites were accurately analyzed within 10 min and grouped based on the degree of fermentation. Therefore, the method established in this study accurately and rapidly provides information on kimchi consumption and fermentation that could be highly valuable to the kimchi industry and kimchi consumers.
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10
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Kim J, Ahn SW, Kim JY, Whon TW, Lim SK, Ryu BH, Han NS, Choi HJ, Roh SW, Lee SH. Probiotic Lactobacilli ameliorate alcohol-induced hepatic damage via gut microbial alteration. Front Microbiol 2022; 13:869250. [PMID: 36081800 PMCID: PMC9446534 DOI: 10.3389/fmicb.2022.869250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 07/20/2022] [Indexed: 11/13/2022] Open
Abstract
Alcoholic liver disease (ALD), which includes fatty liver, cirrhosis, steatosis, fibrosis, and hepatocellular carcinoma, is a global health problem. The probiotic effects of lactic acid bacteria (LAB) are well-known; however, their protective effect against ALD remains unclear. Therefore, in this study, our objective was to assess the protective effects of LAB on ALD. To this end, mice were fed either a normal diet or an alcohol diet for 10 days (to induce ALD) accompanied by vehicle treatment (the NC and AC groups) or kimchi-derived LAB (Lactiplantibacillus plantarum DSR J266 and Levilactobacillus brevis DSR J301, the AL group; or Lacticaseibacillus rhamnosus GG, the AG group). Our results showed that mice in the AC group showed significantly higher serum aspartate aminotransferase and alanine aminotransferase levels than those in the normal diet groups; however, their levels in the AL and AG groups were relatively lower. We also observed that the AL and AG groups showed relatively lower interleukin-6 levels than the AC group. Additionally, AC group showed the accumulation of several fat vesicles in the liver, while the AL and AG groups showed remarkably lower numbers of fat vesicles. The relative abundance of Enterococcus feacalis, which showed association with liver injury, significantly increased in the AC group compared with its levels in the normal diet groups. However, the AG group showed a decreased relative abundance in this regard, confirming that LAB exerted an improvement effect on gut microbial community. These findings suggested that via gut microbiota alteration, the ingestion of LAB can alleviate the ill effects of alcohol consumption, including inflammation, liver damage, gut dysbiosis, and abnormal intestinal nutrient metabolism.
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Affiliation(s)
- Juseok Kim
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
- Microbiome Research Team, LISCure Biosciences Inc., Seongnam, South Korea
| | - Seong Woo Ahn
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
- Microbiome Research Team, LISCure Biosciences Inc., Seongnam, South Korea
| | - Joon Yong Kim
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
- Microbiome Research Team, LISCure Biosciences Inc., Seongnam, South Korea
| | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
| | - Seul Ki Lim
- Fermentation Regulation Technology Research Group, World Institute of Kimchi, Gwangju, South Korea
| | - Byung Hee Ryu
- Food Research Division, Food BU, Daesang Corporation Research Institute, Icheon, South Korea
| | - Nam Soo Han
- Department of Food Science and Biotechnology, Brain Korea 21 Center for Bio-Health Industry, Chungbuk National University, Cheongju, South Korea
| | - Hak-Jong Choi
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
| | - Seong Woon Roh
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
- Microbiome Research Team, LISCure Biosciences Inc., Seongnam, South Korea
| | - Se Hee Lee
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, South Korea
- *Correspondence: Se Hee Lee,
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11
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Hwang IM, Lee HM, Lee HW, Jung JH, Moon EW, Khan N, Kim SH. Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP-MS and HPLC-ICP-MS. ACS Omega 2021; 6:19427-19434. [PMID: 34368530 PMCID: PMC8340090 DOI: 10.1021/acsomega.1c01273] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/28/2021] [Indexed: 05/10/2023]
Abstract
Toxic elements (Cd, Pb, and As) accumulate into the environment by industrialization and natural phenomena and then pass to organisms. Analysis of toxic elements in food must be accurately carried out on a regular basis so as to avoid any adverse impact. Salted foods are difficult samples and accurate analysis of As is not easy due to salt interference. In this study, analysis of As was carried without influence of salts in three types of salted foods via an analytical method, which was validated using spiking recovery experiments and by analyzing certified reference materials. As a result, toxic elements were detected in all samples but none of these exceeded the World Health Organization recommended limits. Among the As species, arsenobetaine (AsB) was the most abundant, while inorganic As was below the detection limit in all samples. All the analyzed salted food samples appeared to be safe for consumption. In addition, the analysis of sea shrimp, freshwater shrimp, and seawater verified As bioaccumulation in these organisms from the environment.
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Affiliation(s)
- In Min Hwang
- Hygienic
Safety and Analysis Center, World Institute
of Kimchi, Gwangju 61755, Republic of Korea
| | - Hee Min Lee
- Strategy
and Planning Division/SME Service Department, World Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Hae-Won Lee
- Hygienic
Safety and Analysis Center, World Institute
of Kimchi, Gwangju 61755, Republic of Korea
| | - Ji-Hye Jung
- Strategy
and Planning Division/SME Service Department, World Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Eun Woo Moon
- Strategy
and Planning Division/SME Service Department, World Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Naeem Khan
- Department
of Chemistry, Kohat University of Science
& Technology, Kohat 26000, Khyber Pakhtunkhwa, Pakistan
| | - Sung Hyun Kim
- Strategy
and Planning Division/SME Service Department, World Institute of Kimchi, Gwangju 61755, Republic
of Korea
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12
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Kim JY, Whon TW, Lim MY, Kim YB, Kim N, Kwon MS, Kim J, Lee SH, Choi HJ, Nam IH, Chung WH, Kim JH, Bae JW, Roh SW, Nam YD. The human gut archaeome: identification of diverse haloarchaea in Korean subjects. Microbiome 2020; 8:114. [PMID: 32753050 PMCID: PMC7409454 DOI: 10.1186/s40168-020-00894-x] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 07/17/2020] [Indexed: 05/11/2023]
Abstract
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 the diversity and abundance of other archaeal phylotypes is available. RESULTS We surveyed the archaeome of faecal samples collected from 897 East Asian subjects living in South Korea. In total, 42.47% faecal samples were positive for archaeal colonisation; these were subsequently subjected to archaeal 16S rRNA gene deep sequencing and real-time quantitative polymerase chain reaction-based abundance estimation. The mean archaeal relative abundance was 10.24 ± 4.58% of the total bacterial and archaeal abundance. We observed extensive colonisation of haloarchaea (95.54%) in the archaea-positive faecal samples, with 9.63% mean relative abundance in archaeal communities. Haloarchaea were relatively more abundant than methanogens in some samples. The presence of haloarchaea was also verified by fluorescence in situ hybridisation analysis. Owing to large inter-individual variations, we categorised the human gut archaeome into four archaeal enterotypes. CONCLUSIONS The study demonstrated that the human gut archaeome is indigenous, responsive, and functional, expanding our understanding of the archaeal signature in the gut of human individuals. Video Abstract.
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Affiliation(s)
- Joon Yong Kim
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Tae Woong Whon
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Mi Young Lim
- Research Group of Healthcare, Research Division of Food Functionality, Korea Food Research Institute, Jeollabuk-do, 55365 Republic of Korea
| | - Yeon Bee Kim
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Namhee Kim
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Min-Sung Kwon
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Juseok Kim
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Se Hee Lee
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Hak-Jong Choi
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - In-Hyun Nam
- Geologic Environment Division, Korea Institute of Geoscience and Mineral Resources, Daejeon, 34132 Republic of Korea
| | - Won-Hyong Chung
- Research Group of Healthcare, Research Division of Food Functionality, Korea Food Research Institute, Jeollabuk-do, 55365 Republic of Korea
| | - Jung-Ha Kim
- Department of Family Medicine, Chung-Ang University Hospital, Chung-Ang University College of Medicine, Seoul, 06973 Republic of Korea
| | - Jin-Woo Bae
- Department of Biology, Kyung Hee University, Seoul, 02447 Republic of Korea
| | - Seong Woon Roh
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Young-Do Nam
- Research Group of Healthcare, Research Division of Food Functionality, Korea Food Research Institute, Jeollabuk-do, 55365 Republic of Korea
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13
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Kim HM, Choi IS, Lee S, Hwang IM, Chun HH, Wi SG, Kim JC, Shin TY, Kim JC, Kim JS, Kim J, Park HW. Advanced strategy to produce insecticidal destruxins from lignocellulosic biomass Miscanthus. Biotechnol Biofuels 2019; 12:188. [PMID: 31367233 PMCID: PMC6657178 DOI: 10.1186/s13068-019-1530-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 07/18/2019] [Indexed: 06/01/2023]
Abstract
BACKGROUND Biorefineries are widely recognized as the most feasible solution to the problem of achieving environmental sustainability along with economic growth. Furthermore, pine wilt disease has caused severe environmental and economic damage worldwide to date. Herein, a highly efficient, advanced process for producing destruxins (DTXs) from Miscanthus (MCT) is reported, along with an application strategy. RESULTS The acetic acid-sodium chlorite pretreatment of MCT (AASC-MCT) is found to improve the monosaccharide production. Through biocatalytic conversion processes (simultaneous saccharification and cultivation), Metarhizium anisopliae JEF-279 can efficiently produce DTXs from 1% (w/v) AASC-MCT, i.e., DTX E (334.8 mg/L), A (288.8 mg/L), and B (48.6 mg/L). Monochamus alternatus (MA, Japanese pine sawyer) is known to act as a mediator transferring Bursaphelenchus xylophilus to pinewood. As B. xylophilus is associated with the occurrence of pine wilt disease, biological control of MA is a major strategy or controlling this disease. In this study, upon the application of a mixture of DTXs and protease-containing culture filtrate (PCF), complete mortality of MA is observed after a 5-day incubation. The MA immune system response is believed to cause an overexpression of actin and tropomyosin as a defense mechanism against the flaccid paralysis induced by the DTXs and PCF treatment. CONCLUSIONS These results suggest that MCT can be used as a major feedstock in the biorefinery industry and that DTXs can be applied as an insecticide for biological control of pine wilt disease via MA termination.
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Affiliation(s)
- Ho Myeong Kim
- R&D Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea
| | - In Seong Choi
- R&D Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea
| | - Seoyoun Lee
- R&D Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea
| | - In Min Hwang
- R&D Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea
| | - Ho Hyun Chun
- R&D Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea
| | - Seung Gon Wi
- Asian Pear Research Institute, Chonnam National University, Gwangju, 61186 Republic of Korea
| | - Jin-Cheol Kim
- Division of Applied Bioscience & Biotechnology, Chonnam National University, Gwangju, 61186 Republic of Korea
| | - Tae Young Shin
- Department of Agricultural Biology, College of Agricultural and Life Sciences, Chonbuk National University, Jeonju, 54896 Republic of Korea
| | - Jong Cheol Kim
- Department of Agricultural Biology, College of Agricultural and Life Sciences, Chonbuk National University, Jeonju, 54896 Republic of Korea
| | - Jae Su Kim
- Department of Agricultural Biology, College of Agricultural and Life Sciences, Chonbuk National University, Jeonju, 54896 Republic of Korea
| | - Junheon Kim
- National Institute of Forest Science, Seoul, 02455 Republic of Korea
| | - Hae Woong Park
- R&D Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea
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