A comprehensive review of synbiotics: an emerging paradigm in health promotion and disease management.

Synbiotics are complex preparations of prebiotics that can be selectively utilized by live microorganisms to improve host health. Synbiotics are divided into complementary synbiotics, which consist of probiotics and prebiotics with independent functions, and synergistic synbiotics, which consist of prebiotics that are selectively used by gut microorganisms. Complementary synbiotics used in human clinical trials include Lactobacillus spp.

Complete genome sequence of probiotic 7409N31 isolated from a healthy Hanwoo calf.

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.

The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with MK1 and Their Derived Peptides.

Soybean-derived peptides exert several beneficial effects in various experimental models. However, only a few studies have focused on the radical scavenging and anti-wrinkle effects of soymilk-derived peptides produced via different processes, such as fermentation, enzymatic treatment, and ultrafiltration. Therefore, in this study, we investigated the radical scavenging and antiwrinkle effects of soymilk fractions produced using these processes.

Clinical Implication of Serum Adiponectin Levels in Adult Patients with Atopic Dermatitis.

Atopic dermatitis (AD) is characterized by chronic, relapsing, pruritic inflammatory skin disease. Adiponectin has been reported to have anti-inflammatory effects not only on metabolic disorders but also on various inflammatory disorders. The study aimed to validate adiponectin as a potential biomarker for AD disease severity and treatment response.

Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis.

A high-fat diet (HFD) induces low-grade, chronic inflammation throughout the body including the hypothalamus, a key brain region involved in the control of satiety and energy expenditure in central nervous system (CNS). Kimchi is a traditional fermented Korean food, which is recognized as a healthy food. In this study, we evaluated its ability to suppress the obesity-induced inflammation in mice fed an HFD.

Effect of water-soluble propolis administration on the ethanol-induced hangover in rats.

Water soluble propolis was prepared using β-cyclodextrin, and its effect on an ethanol-induced hangover was examined in Sprague-Dawley (SD) rats fed with ethanol. When SD rats were administrated with propolis 30 min after ethanol feeding, ethanol content in the rat serum decreased 2.1 times 1 h after ethanol feeding.

Molecular typing tools for identifying and characterizing lactic acid bacteria: a review.

Identification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use. Genotyping tools show comparatively better prospects, and they are widely used for distinguishing microorganisms.

Tracking of deliberately inoculated and in kimchi.

The objective of this study was to track intentionally inoculated (11251) and (B151) strains in kimchi using random amplified polymorphic DNA (RAPD), repetitive element palindromic PCR (rep-PCR), and comparative housekeeping gene sequences analysis. The 16S rRNA gene provided species-level information for 30 colonies randomly picked from kimchi inoculated with strains 11251 and B151. Out of 30 colonies, one colony was matched to strain 11251, and two colonies were found identical to strain B151 reference strain in inoculated kimchi.

Tracking of Intentionally Inoculated Lactic Acid Bacteria Strains in Yogurt and Probiotic Powder.

The present work aimed at tracking intentionally inoculated lactic acid bacteria (LAB) strains in yogurt and probiotic powder. (11251), (B151), and (LB41) strains were tracked in yogurt, and (LB41) was tracked in a commercial probiotic powder. The yogurt was intentionally inoculated with the selected bacterial strains.

Structural Analysis of Gluco-Oligosaccharides Produced by and Their Prebiotic Effect.

CCK940, which exhibits glycosyltransferase activity, produces oligosaccharides using sucrose and maltose as donor and receptor molecules, respectively. The oligosaccharides produced were purified by Bio-gel P2 chromatography and the purified oligosaccharides (CCK-oligosaccharides) consisted of only glucose. H-NMR analysis revealed that the CCK-oligosaccharides were composed of 77.

In Vivo and In Vitro Study of Immunostimulation by -Produced Gluco-Oligosaccharides.

Glycosyltransferase-producing CCK940 produces CCK- oligosaccharides, gluco-oligosaccharide molecules, using sucrose and maltose as donor and acceptor molecules, respectively. In this study, the immunostimulatory activities of CCK-oligosaccharides on RAW264.7 macrophages and BALB/c mice were evaluated.

Analysis of strains using multilocus sequence typing.

The objective of this study was to perform genetic diversity analysis of 13 strains isolated from South Korean foods by multilocus sequence typing (MLST). For typing, seven housekeeping loci (, , , , , , and ) were selected, amplified and analyzed. Fifty-one polymorphic sites varying from 1 to 22 in each species were identified.

DNA profiling of strains isolated from fermented foods and farm produce in Korea by repetitive-element PCR.

Lactic acid bacteria are known for their preservative effects on food products like meat and sausage. Since they are related to humans, these bacteria require proper characterization and identification among various other bacteria in the surroundings. For their identification, several typing methods have already been applied of which the genotyping methods provide reproducible and unambiguous results.

Optimization of Oligosaccharide Production from Using a Response Surface Methodology and the Immunostimulating Effects of These Oligosaccharides on Macrophage Cells.

Production of oligosaccharides from CCK940 was optimized using a response surface methodology with a central composite design. Culture temperature and the concentrations of sucrose and maltose were used as the main factors. The predicted optimum conditions for the production of oligosaccharides were a culture temperature of 30 °C, a sucrose concentration of 9.

Genetic diversity analysis of Leuconostoc mesenteroides from Korean vegetables and food products by multilocus sequence typing.

In the present study, 35 Leuconostoc mesenteroides strains isolated from vegetables and food products from South Korea were studied by multilocus sequence typing (MLST) of seven housekeeping genes (atpA, groEL, gyrB, pheS, pyrG, rpoA, and uvrC). The fragment sizes of the seven amplified housekeeping genes ranged in length from 366 to 1414 bp. Sequence analysis indicated 27 different sequence types (STs) with 25 of them being represented by a single strain indicating high genetic diversity, whereas the remaining 2 were characterized by five strains each.

Molecular typing of Lactobacillus brevis isolates from Korean food using repetitive element-polymerase chain reaction.

Lactobacillus brevis is a part of a large family of lactic acid bacteria that are present in cheese, sauerkraut, sourdough, silage, cow manure, feces, and the intestinal tract of humans and rats. It finds its use in food fermentation, and so is considered a "generally regarded as safe" organism. L.

DNA Profiling of Strains in Fermented Foods by Repetitive Element Polymerase Chain Reaction.

To identify and discriminate the bacterial species at the subspecific level, rep-PCR is a reliable genomic fingerprinting tool. Fourteen strains of bacteria were isolated from different food sources, identified as using 16S rRNA gene sequencing, and amplified using rep-primers (REP, ERIC, and (GTG)). Fingerprinting patterns generated bands in the range of 300-6,000 bp with REP, 150-6,000 bp with ERIC, and 200-1,700 bp with (GTG) primers.

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.

For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, 1026 was selected as a starter for ethanol production and MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.

RAPD typing of isolated from various food products from Korea.

In the present study, the fingerprinting technique, random amplified polymorphic DNA-PCR was evaluated to characterize 13 strains of , isolated from different vegetable products of South Korea. Two primers i.e.

Fed-batch fermentation of onion vinegar using .

To produce onion vinegar with high efficiency, various fermentation conditions, such as varying initial ethanol concentrations and the addition of ethanol or onion juice were optimized. KFCC 11476P consumed ethanol at a rate of 0.125-0.

Effect of Short-Term Steroid Therapy on Early Recurrence During the Blanking Period After Catheter Ablation of Atrial Fibrillation.

Background: Early recurrence (ER) of atrial tachyarrhythmias during the first 3 months (blanking period) after atrial fibrillation ablation can be highly symptomatic, often requiring emergency treatment. Short-term steroid therapy may suppress ER during the blanking period.

Methods And Results: We prospectively enrolled 138 patients who were randomly assigned to 2 groups (steroid group and control group).

Bioconversion of Ginsenosides from Red Ginseng Extract Using Candida allociferrii JNO301 Isolated from Meju.

Red ginseng (Panax ginseng), a Korean traditional medicinal plant, contains a variety of ginsenosides as major functional components. It is necessary to remove sugar moieties from the major ginsenosides, which have a lower absorption rate into the intestine, to obtain the aglycone form. To screen for microorganisms showing bioconversion activity for ginsenosides from red ginseng, 50 yeast strains were isolated from Korean traditional meju (a starter culture made with soybean and wheat flour for the fermentation of soybean paste).

Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food.

A Gram-stain-positive, polar flagella-containing, rod-shaped, obligate aerobic, endospore-forming bacterium, strain TK1655(T), was isolated from the traditional Korean food gochujang. The 16S rRNA sequence of strain TK1655(T) was a member of the genus Oceanobacillus similar to that of the type strain of Oceanobacillus oncorhynchi subsp. incaldanensis DSM 16557(T) (97.

Analysis of microflora profile in Korean traditional nuruk.

A variety of nuruk were collected from various provinces in Korea, and their microflora profiles were analyzed at the species level. A total of 42 nuruk samples were collected and when the viable cell numbers in these nuruk were enumerated, the average cell numbers of bacteria, fungi, yeast, and lactic acid bacteria from all nuruk were 7.21, 7.