318 results on '"Lee, Byung-Hoo"'
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2. Hydrolysis of oligosaccharides in the gastrointestinal tract alters their prebiotic effects on probiotic strains
3. Characterization of green banana starch from “Songkibab” species cultivated in the southern part of Korea
4. Efficient biotransformation of naringenin to naringenin α-glucoside, a novel α-glucosidase inhibitor, by amylosucrase from Deinococcus wulumuquiensis
5. The branching ratio of enzymatically synthesized α-glucans impacts microbiome and metabolic outcomes of in vitro fecal fermentation
6. Slowly hydrolyzable property of microbial dextrans at the small intestinal α-glucosidase levels leads to the modulated glycemic responses in the mouse model
7. α-Glucan-type exopolysaccharides with varied linkage patterns: Mitigating post-prandial glucose spike and prolonging the glycemic response
8. Sargahydroquinoic acid from Sargassum macrocarpum attenuates TNF-α and UV-induced skin aging in human dermal fibroblasts
9. Modulation of gut microbiota by rice starch enzymatically modified using amylosucrase from Deinococcus geothermalis
10. Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIM
11. Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae
12. Production of highly branched α-limit dextrins with enhanced slow digestibility by various glycogen-branching enzymes
13. Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources
14. Bifidogenic property of enzymatically synthesized water-insoluble α-glucans with different α-1,6 branching ratio
15. New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels
16. Cryoprotective effect of turanose on lyophilized Lactobacillus paracasei subsp. paracasei, L. casei 431
17. Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate
18. Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties
19. Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo
20. Undaria pinnatifida ameliorates nasal inflammation by inhibiting eosinophil and mast cell activation and modulating the NF‐κB/MAPKs signaling pathway
21. Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
22. Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY
23. Physicochemical properties of turanose and its potential applications as a sucrose substitute
24. Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates
25. Increasing the dietary fiber contents in isomaltooligosaccharides by dextransucrase reaction with sucrose as a glucosyl donor
26. Hydrolysis of oligosaccharides in the gastrointestinal tract alters their prebiotic effects on probiotic strains
27. Undaria pinnatifida extract attenuates allergic airway inflammation by the modulation of epithelial cell dysfunction and oxidative stress
28. Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility
29. Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans
30. Characterization of rice starch gels reinforced with enzymatically-produced resistant starch
31. Optimization of in vitro carbohydrate digestion by mammalian mucosal α-glucosidases and its applications to hydrolyze the various sources of starches
32. Green process development for apple-peel pectin production by organic acid extraction
33. Effects of raw potato starch on body weight with controlled glucose delivery
34. Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans
35. Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis
36. Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus
37. Optimization of leucrose production by dextransucrase from Streptococcus mutans and its application as an adipogenesis regulator
38. TEMPORARY REMOVAL: Acidic polysaccharide from the edible insect Protaetia brevitarsis seulensis activates antiviral immunity to suppress norovirus infection
39. Characterization of green banana starch from “Songkibab” species cultivated in the southern part of Korea
40. Macromolecular α-glucans with α-1,3/α-1,4 branching structures produced using dual glycosyltransferases: Elucidation of physicochemical and slowly digestible properties
41. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides
42. Small intestine mucosal α-glucosidase: A missing feature of in vitro starch digestibility
43. Enzymatic synthesis of 2-deoxyglucose-containing maltooligosaccharides for tracing the location of glucose absorption from starch digestion
44. Potential Probiotic Properties of Exopolysaccharide-Producing Lacticaseibacillus paracasei EPS DA-BACS and Prebiotic Activity of Its Exopolysaccharide
45. Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIM
46. Human α-amylase Present in Lower-Genital-Tract Mucosal Fluid Processes Glycogen to Support Vaginal Colonization by Lactobacillus
47. Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources
48. Lactobacillus acidophilus PIN7 paraprobiotic supplementation ameliorates DSS-induced colitis through anti-inflammatory and immune regulatory effects
49. Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles
50. New glucogenesis inhibition model based on complete α‐glucosidases from rat intestinal tissues validated with various types of natural and pharmaceutical inhibitors
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