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201. Bacteroides thetaiotaomicronVPI-5482 glycoside hydrolase family 66 homolog catalyzes dextranolytic and cyclization reactions

Author

Kim, Young-Min, primary, Yamamoto, Eiji, additional, Kang, Min-Sun, additional, Nakai, Hiroyuki, additional, Saburi, Wataru, additional, Okuyama, Masayuki, additional, Mori, Haruhide, additional, Funane, Kazumi, additional, Momma, Mitsuru, additional, Fujimoto, Zui, additional, Kobayashi, Mikihiko, additional, Kim, Doman, additional, and Kimura, Atsuo, additional

Published
2012
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204. Novel Dextranase Catalyzing Cycloisomaltooligosaccharide Formation and Identification of Catalytic Amino Acids and Their Functions Using Chemical Rescue Approach

Author

Kim, Young-Min, primary, Kiso, Yoshiaki, additional, Muraki, Tomoe, additional, Kang, Min-Sun, additional, Nakai, Hiroyuki, additional, Saburi, Wataru, additional, Lang, Weeranuch, additional, Kang, Hee-Kwon, additional, Okuyama, Masayuki, additional, Mori, Haruhide, additional, Suzuki, Ryuichiro, additional, Funane, Kazumi, additional, Suzuki, Nobuhiro, additional, Momma, Mitsuru, additional, Fujimoto, Zui, additional, Oguma, Tetsuya, additional, Kobayashi, Mikihiko, additional, Kim, Doman, additional, and Kimura, Atsuo, additional

Published
2012
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206. Effects of solid-state fermentation using R. oligosporuson the phytochemical composition of wild-simulated ginseng leaf and its biological properties

Author

Lim, Juho, Kim, Hayeong, Park, Sung Bae, Pal, Kunal, Kim, Seung Wook, and Kim, Doman

Abstract

Wild-simulated ginseng (WSG) grown in the mountains without specific facilities is widely used as functional foods in Asian countries due to its bioactive compounds, such as ginsenosides. However, long-time cultivation, lower survival rate, and small size of WSG limit its use in the food industry. In this study, WSG leaves, which can be harvested annually, were fermented using R. oligosporusfor 0–10 days. The phytochemical compounds of fermented WSG leaves, including squalene, phenols, saponins, and most ginsenosides (except for Rb1), were increased. L-carnitine was newly synthesized in WSG leaves, with a content of 165.1 μg/g measured after 10 days of fermentation. Moreover, the minor ginsenosides Rg2, Rg3, Rh1, F1, F2, and CK increased by 1.32-, 1.58-, 1.42-, 1.91-, 1.49-, and 4.43-fold compared to non-fermented WSG leaves. The highest antioxidant activities, as measured by FRAP and ORAC assays of WSG leaves, were obtained after 3 days of fermentation. Furthermore, the suppression of NO release in LPS-stimulated RAW264.7 cells and lipid accumulation in mouse 3T3-L1 cells of fermented WSG leaves was greater than in WSG leaves. From these results, fermented WSG leaves have potential applications as functional materials in the food industry.

Published
2023
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219. WISDOM-II: Screening against multiple targets implicated in malaria using computational grid infrastructures

Author

Kasam, Vinod, primary, Salzemann, Jean, additional, Botha, Marli, additional, Dacosta, Ana, additional, Degliesposti, Gianluca, additional, Isea, Raul, additional, Kim, Doman, additional, Maass, Astrid, additional, Kenyon, Colin, additional, Rastelli, Giulio, additional, Hofmann-Apitius, Martin, additional, and Breton, Vincent, additional

Published
2009
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234. Enhanced production of butanol and isopropanol from sugarcane molasses using Clostridium beijerinckii optinoii.

Author

Moon, Young, Han, Kun, Kim, Doman, and Day, Donal

Subjects
SUGARCANE, BUTANOL, CLOSTRIDIUM beijerinckii, ISOPROPYL alcohol, GLUCOSE, ALCOHOLS (Chemical class)
Abstract

Sugarcane molasses was studied as a substrate for butanol and isopropanol fermentation by Clostridium beijerinckii optinoii in 10 L batch fermentations. Using 3% glucose as a carbon source, the solvent concentrations (butanol and isopropanol) and solvent yields were 10.03 g/L and 0.43 g/g, respectively, with a sugar utilization of 81.7%. However, on 2.5% glucose medium supplemented with an additional 0.5% sugar supplied as sugarcane molasses, sugar consumption was 100% and the solvent concentrations (13.37 g/L) and solvent yields (0.45 g/g) were both higher. Sugarcane molasses (3%) with or without invertase and without P2 vitamin/mineral solution produced a solvent concentration of 12.15 ~ 12.81 g/L and solvent yield of. 0.39 ~ 0.41 g/g with sugar consumption of 94.88 ~ 100%. This work demonstrated the value of sugarcane molasses as a supplementary nutrient for glucose fermentation for butanol and isopropanol production using C. beijerinckii optinoii as well as its value as a low cost carbon and media source. [ABSTRACT FROM AUTHOR]

Published
2015
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235. Synthesis of oligosaccharide-containing orange juice using glucansucrase.

Author

Nguyen, Thi, Seo, Ye-Seul, Cho, Jae-Young, Lee, Sun, Kim, Ghahyun, Yoon, Jong-Won, Ahn, Seung-Hyun, Hwang, Kyeong-Hwan, Park, Jun-Seong, Jang, Tae-Su, and Kim, Doman

Subjects
ORANGE juice, OLIGOSACCHARIDE synthesis, FRUIT composition, DEXTRANSUCRASE, GLUCANS
Abstract

Orange juice is a well-accepted fruit juice, and is a natural source of various vitamins, especially vitamin C, as well as sugar, potassium, thiamine, folate, flavonoids and antioxidants. The respective fructose, glucose, and sucrose concentrations were 9.3, 22.9, and 48.1 g/L in the original orange juice used in this study, and 183.4, 170.1, and 142.8 g/L after concentration. Over 97% of the sucrose in the juice was enzymatically converted to glucooligosaccharides upon addition of 3 U/mL dextransucrase, prepared from Leuconostoc mesenteroides 512FMCM, at 16°C. The synthesized oligosaccharides comprised 35.0% of the total saccharides in the concentrated juice and 31.7% in the original juice. The optimum conditions for oligosaccharide synthesis using the concentrated juice were 35.2 × 10 U/mL dextransucrase and 1% Ca(OH). The calories in the original and modified concentrated orange juices were 325.4 and 246.7 kcal/L, respectively. Compared to the original concentrated juice, the enzyme-modified concentrated juice prevented the formation of 62.7% of the insoluble glucan resulting from addition of mutansucrase, produced by Streptococcus mutans. [ABSTRACT FROM AUTHOR]

Published
2015
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236. Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation.

Author

Nguyen, Thi, Cho, Jae-Young, Seo, Ye-Seul, Woo, Hye-Jin, Kim, Hwa-Kyoung, Kim, Ghahyun, Jhon, Deok-Young, and Kim, Doman

Subjects
ORANGE juice, MANDARIN orange, LOW calorie foods, OLIGOSACCHARIDE synthesis, DEXTRANSUCRASE, LEUCONOSTOC mesenteroides, GLUCANS, STREPTOCOCCUS mutans
Abstract

Over 99 % of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47 % for the original and the concentrated mandarin juice, respectively. The degree of polymerization of oligosaccharides in the enzyme-modified juice was 2-7. Calories in the original and modified mandarin juice were 433 and 301 kcal/l (30.5 % reduction). Compared with the original juice, the enzyme-modified juice showed 82 % decrease of insoluble glucan formation by mutansucrase from Streptococcus mutans. A sensory evaluation of the juices revealed that the original and modified mandarin juices had sweetness values of 4.5 and 4.9 and the same values for overall acceptability. [ABSTRACT FROM AUTHOR]

Published
2015
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237. Anti-inflammatory effect of 635 nm irradiations on in vitro direct/indirect irradiation model.

Author

Lim, WonBong, Choi, Hongran, Kim, Jisun, Kim, Sangwoo, Jeon, SangMi, Zheng, Hui, Kim, DoMan, Ko, Youngjong, Kim, Donghwi, Sohn, HongMoon, and Kim, OkJoon

Subjects
IRRADIATION, ANTI-inflammatory agents, LASER therapy, WOUND healing, ANALGESIA, FIBROBLASTS, PORPHYROMONAS gingivalis, LIPOPOLYSACCHARIDES
Abstract

Low-level laser therapy (LLLT) has been promoted for its beneficial effects on tissue healing and pain relief. As during laser treatment it is possible to irradiate only a small area of the surface body or wound and, correspondingly, of a very small volume of the circulating blood, it is necessary to explain how its photomodification can lead to a wide spectrum of therapeutic effects. To establish the experimental model for indirect irradiation, irradiation with 635 nm was performed on immortalized human gingival fibroblasts (IGFs) in the presence of Porphyromonas gingivalis lipopolysaccharides (LPS). The irradiated medium was transferred to non-irradiated IGFs which were compared with direct irradiated IGFs. The protein expressions were assessed by Western blot, and prostaglandin E2 (PGE2) was measured using an enzyme-linked immunoassay. Reactive oxygen species (ROS) were measured by DCF-DA; cytokine profiles were assessed using a human inflammation antibody array. Cyclooxygenase-2 (COX-2) protein expression and PGE2 production were significantly increased in the LPS-treated group and decreased in both direct and indirect irradiated IGFs. Unlike direct irradiated IGFs, ROS level in indirect irradiated IGFs was decreased by time-dependent manners. There were significant differences of released granulocyte colony-stimulating factor (G-CSF), regulated on activated normal T-cell expressed and secreted (RANTES), and I-TAC level observed compared with direct and indirect irradiated IGFs. In addition, in the indirect irradiation group, phosphorylations of C-Raf and Erk1/2 increased significantly compared with the direct irradiation group. Thus, we suggest that not only direct exposure with 635 nm light, but also indirect exposure with 635 nm light can inhibit activation of pro-inflammatory mediators and may be clinically useful as an anti-inflammatory tool. [ABSTRACT FROM AUTHOR]

Published
2015
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238. Lime application for the efficient production of nutraceutical glucooligosaccharides from Leuconostoc mesenteroides NRRL B-742 (ATCC13146).

Author

Moon, Young, Madsen, Lee, Chung, Chang-Ho, Kim, Doman, and Day, Donal

Subjects
FOOD production, LIME (Minerals), FUNCTIONAL foods, OLIGOSACCHARIDES, LEUCONOSTOC mesenteroides, FERMENTATION, SUCROSE
Abstract

We have previously demonstrated the production of glucooligosaccharides via a fermentation of sucrose with Leuconostoc mesenteroides NRRL B-742 using sodium hydroxide (NaOH) to control the pH. Because NaOH is expensive, we sought to minimize the cost of our process by substituting hydrated lime and saccharate of lime (lime sucrate) in its place. The yield of glucooligosaccharides using either 5 % lime (41.4 ± 0.5 g/100 g) or 5 % lime sucrate (40.0 ± 1.4 g/100 g) were both similar to the NaOH control (42.4 ± 1.5 g/100 g). Based on this, it appears that the cost associated with pH control in our process can be reduced by a factor of approximately 2.4 using lime instead of NaOH. Because our chromatographic stage is based on a Ca-form resin to separate glucooligosaccharides, the use of lime not only negates the need for costly de-salting via ion-exchange (elimination of two ion-exchange sections) prior to separation, but also greatly reduces the resin regeneration cost. [ABSTRACT FROM AUTHOR]

Published
2015
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246. Production of Prunin and Naringenin by Using Naringinase from Aspergillus oryzaeNYO-2 and Their Neuroprotective Properties and Debitterization

Author

Seong, Hyeon-Jun, Im, Ae Eun, Kim, Hayeong, Park, Namhyeon, Yang, Kwang-Yeol, Kim, Doman, and Nam, Seung-Hee

Abstract

Naringin is a flavanone glycoside in citrus fruits that has various biological functions. However, its bitterness affects the quality, economic value, and consumer acceptability of citrus products. Deglycosylation of naringin using naringinase decreases its bitterness and enhances its functional properties. In this study, eight microbial strains with naringinase activity were isolated from 33 yuzu-based fermented foods. Among them, naringinase from Aspergillus oryzaeNYO-2, having the highest activity, was used to produce prunin and naringenin. Under optimal conditions, 19 mM naringin was converted to 14.06 mM prunin and 1.97 mM naringenin. The bitterness of prunin and naringenin was significantly decreased compared to naringin using the human bitter taste receptor TAS2R39. The neuroprotective effects of prunin and naringenin on human neuroblastoma SH-SY5Y cells treated with scopolamine were greater than that of naringin. These findings can widen the potential applications of deglycosylation of naringin to improve sensory and functional properties.

Published
2023
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247. Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast

Author

Kim, Hayeong, Hur, Seong, Lim, Juho, Jin, Kibum, Yang, Tae-hui, Keehm, Il-seop, Kim, Seung Wook, Kim, Taeyoon, and Kim, Doman

Abstract

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations of acetic acid bacteria (AAB) and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha. Thirteen combinations of AAB and yeasts formed SCOBY. The pH of Kombucha decreased to 2.31, and titratable acidity content increased to 20.76 g/L. Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L, respectively. The total phenolic and flavonoid contents increased by 3.53- and 5.2 fold, whereas the condensed tannin content decreased by 31.3 fold. Chlorogenic, p-coumaric, and ferulic acids were newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic acid, and rutin contents in Kombucha were increased. The antioxidant activity of Kombucha was enhanced up to 2.88 fold. The use of AAB and yeast has potential value in the industrial production of Kombucha.

Published
2023
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