Anti-inflammatory, antioxidant effects, and antimicrobial effect of P223.

This study aimed to investigate the anti-inflammatory, antioxidant, and antimicrobial effects of P223 which is known to have probiotic properties. P223 that had been killed by heat in LPS-induced RAW 264.7 cells decreased nitric oxide (NO) production.

Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway.

Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydrolysates (OMHs) obtained by using various proteolytic enzymes (Alcalase, bromelain, α-chymotrypsin, Neutrase, pancreatin, papain, Protamax, and trypsin) in RAW 264.

Anti-biofilm effect of enzymatic hydrolysates of ovomucin in Listeria monocytogenes and Staphylococcus aureus.

Despite modern advances in food hygiene, food poisoning due to microbial contamination remains a global problem, and poses a great threat to human health. Especially, Listeria monocytogenes and Staphylococcus aureus are gram-positive bacteria found on food-contact surfaces with biofilms. These foodborne pathogens cause a considerable number of food poisoning and infections annually.

Heat-Treated Paraprobiotic KU15041 and KU15003 Show an Antioxidant and Immunostimulatory Effect.

The lactic acid bacteria, including and , have been widely studied for their preventive and therapeutic effects. In this study, the underlying mechanism of action for the antioxidant and immunostimulatory effects of two strains of heat-treated paraprobiotics was examined. Heat-treated KU15041 and KU15003 showed higher radical scavenging activity in both the 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assays than the commercial probiotic strain LGG.

The inhibitory effect of ovomucoid from egg white on biofilm formation by Streptococcus mutans.

Background: Streptococcus mutans, the main pathogen associated with tooth decay, forms cariogenic biofilms on tooth surfaces. Therefore, controlling oral biofilm helps prevent dental caries. Hen's egg is a nutrient-dense food, and egg white is a good source of protein.

Neuroprotective effects of hydroponic ginseng fermented by Lactococcus lactis KC24 in oxidatively stressed SH-SY5Y cells.

Background: Panax ginseng Meyer, a traditional herb in Asia, contains bioactive compounds such as polyphenolic compounds, flavonoids, and ginsenosides. Furthermore, fermentation with probiotics can promote the biofunctional activities of ginseng. This study's object was to investigate the neuroprotective effect of hydroponic ginseng against hydrogen peroxide (H O )-induced cytotoxicity and its effect on the fermentation time.

Fermentative effects by probiotic B7 on antioxidant and anti-inflammatory properties of hydroponic ginseng.

Soil-cultivation presents environmental limitations and requires considerable labor, space, and water supply. Alternatively, hydroponically-cultured ginseng (HG) was improved its productivity, availability, and functionality. Improvement of bio-functionality by probiotic fermentation also has been studied.

Improved Antioxidative, Anti-Inflammatory, and Antimelanogenic Effects of Fermented Hydroponic Ginseng with Strains.

Compared with traditionally cultured ginseng, hydroponic ginseng (HG) contains more remarkable bioactive compounds, which are known to exert diverse functional effects. This study aimed to enhance the multifunctional effects, including the antioxidative, anti-inflammatory, and antimelanogenic effects, exhibited by fermented HG with strains, such as KU43, KU201, SCD, and KU3, at 37 °C for 48 h. After fermentation by KU201, the antioxidant activity, determined using ABTS and FRAP assays, increased from 25.

Immune-Enhancing Effect of Heat-Treated Levilactobacillus brevis KU15159 in RAW 264.7 Cells.

Probiotics are alive microbes that present beneficial to the human's health. They influence immune responses through stimulating antibody production, activating T cells, and altering cytokine expression. The probiotic characteristics of Levilactobacillus brevis KU15159 were evaluated on the tolerance and adherence to gastrointestinal conditions.

Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with NK181 and KU200171 and Sensory Evaluation.

This study was carried out to develop a functional yogurt with inhibitory effects on angiotensin-converting enzyme (ACE) and antioxidant activity using various probiotic strains. Yogurts were prepared using a commercial LAB freeze-dried product and probiotics.Yogurt with only commercial LAB product as control group (C) and probiotics supplemented with GG KCTC 12202 BP, as a reference group (T1), KU15003 (T2), KU15031 (T3), NK181 (T4), and KU200171 (T5).

Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with KC24.

Meyer is used as a medicinal plant. The aim of this study was to ferment hydroponic ginseng with KC24 and confirm its antioxidant activity and inhibitory effect on nitric oxide (NO) production. Flavonoid and phenol contents in fermented ginseng extracts were measured.

Co-Fermentation by B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt.

The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation.

Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract.

Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.

Probiotic properties of novel probiotic KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities.

This study was conducted to evaluate the probiotic properties and antioxidant activities of lactic acid bacteria strains including KU15147 isolated from kimchi to determine their potential as a probiotic. The tolerance of all strains to gastric acid and bile salts was more than 90%. The strains did not produce a β-glucuronidase and survived following treatment with gentamicin, kanamycin, streptomycin, and ciprofloxacin.

In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic KU15154 in Mice.

The purpose of this study was to evaluate the immune-enhancing effect of red gamju fermented with KU15154, isolated from kimchi, as a biofunctional beverage using mice. Thirty-two mice were used, and after a 2-week feeding, the growth, cytokine and immunoglobulin production, and immune-related cell activation (phagocytes and natural killer [NK] cells) of the mice were evaluated. The red gamju- (SR) and fermented red gamju- (FSR) treated groups had 3.

Probiotic Properties and Antioxidant Activities of SC28 and KU15151 in Fermented Black Gamju.

Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel SC28 and KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected.

Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health.

Lactobacillus fermentum KU200060 was isolated from watery kimchi and its probiotic characteristics were evaluated, including tolerance to artificial gastric acid and bile salt, production of enzymes, ability to adhere to HT-29 cells, and antibiotic susceptibility. The antibacterial and antibiofilm effects of L. fermentum KU200060 against Streptococcus mutans KCTC 5316 were compared to those of Lactobacillus rhamnosus GG and Lactobacillus brevis KU15006.

Probiotic and Antioxidant Properties of Novel KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells.

The purpose of this study was to determine the probiotic properties of KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, KCCM 12203P was resistant to 0.

Enhanced photocurrent in organic photodetectors by the tunneling effect of a hafnium oxide thin film as an electron blocking layer.

To achieve high detectivity of organic photodetectors (OPDs), we investigated hafnium oxide (HfO) as an electron blocking layer in an attempt to obtain a low leakage current and high photocurrent by the tunneling effect. The prepared devices consisted of indium tin oxide (ITO)/HfO/(poly(3-hexylthiophene-2,5-diyl)[P3HT]:PCBM)/Yb/Al. To explore the tunneling effect in a hafnium oxide thin film, we fabricated a thin film using successive ionic layer deposition.

Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by KCCM 12010P.

Hydroponic ginseng (HPG) has been known to have various bio-functionalities, including an antioxidant effect. Recently, fermentation by lactic acid bacteria has been studied to enhance bio-functional activities in plants by biologically converting their chemical compounds. HPG roots and shoots were fermented with KCCM 12010P isolated from kimchi.

Improved in vitro antioxidant properties and hepatoprotective effects of a fermented Inula britannica extract on ethanol-damaged HepG2 cells.

This study aimed to improve antioxidant effect and hepatoprotective effect of Inula britannica using fermentation. Epigallocatechin gallate (EGCG) in an I. britannica extract was found to be upregulated from 2.

A Novel Approach for the Development of Moisture Encapsulation Poly(vinyl alcohol--ethylene) for Perovskite Solar Cells.

In this study, we developed the universal encapsulation method using poly(vinyl alcohol--ethylene) (EVOH) to improve the water stability of perovskite solar cells. In order to enhance the moisture barrier property, we utilized SiO and graphene oxide (GO) fillers in the EVOH matrix. First, UV-treated SiO increased the dispersibility in the EVOH matrix and made the penetrating path more complicated, which led to a better moisture barrier property.

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin-resistant strains.

The aim of this study was to evaluate the antimicrobial efficacy of fermented Inula britannica extract (FIBE) against Staphylococcus aureus strains including methicillin-resistant S. aureus (MRSA). I.

Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract.

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.