Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis.

Kimchi is a traditional Korean dish made from fermenting vegetables. The fermentation process is crucial for enhancing its quality and flavor during storage. Approaches such as hyperspectral imaging (HSI) and chemometrics (PLS, partial least square; SVR, support vector regression) including principal component analysis (PCA), and 2-dimensional correlation spectroscopy (2D-COS) can detect key physical and chemical components and changes in total soluble solids (TSS), pH, titratable acidity (TA), salinity, and lactic acid bacteria (LAB).

Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood () During Fermentation.

Salted and fermented seafood () is known for its long shelf life and unique flavor. Despite the existence of various types of salted seafood, the factors influencing this quality have yet to be identified. These factors are essential for improving the quality of salted seafood, optimizing the fermentation process, and advancing the industrialization of fermented foods.

Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi.

Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter.

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Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental problems. This study aimed to evaluate the potential of OS and SS as natural calcium resources.

Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.

The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi.

Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.

Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community.

Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.

Unlabelled: Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi.

Optimization of spray drying process for recovery of onion-stevia leaf hot water extract powder using response surface methodology.

It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology.

Antioxidant and anti-inflammatory effects of solar salt brined kimchi.

Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi.

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration.

The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson-Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated.

Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts.

During storage and fermentation of kimchi, white film-forming yeasts (WFY) are generated on the surface of kimchi under various conditions. These yeasts include , , , , and . Because of the off-odor and texture-softening properties of WFY that degrade the quality of kimchi, a method to prevent WFY is required.

Effects of salt type on the metabolites and microbial community in kimchi fermentation.

The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we investigated the effects of salts with different mineral contents on the microbial community and metabolite profiles of fermented kimchi using multivariate statistical analysis. We evaluated different types of salt used to prepare kimchi, namely, solar salt aged for 1 year, solar salt aged for 3 years, dehydrated solar salt, and purified salt.

Changes in the component sugar and immunostimulating activity of polysaccharides isolated from Dendrobium officinale in the pretreatments.

Background: To isolate polysaccharides with enhanced immunostimulatory activity from Dendrobium officinale, which is used as a herbal medicine in China and Southeast Asia, D. officinale (DO) was pretreated with organic solvents (DOOS) or puffing at 7.5 and 9.

Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation.

Effect of capsaicinoids in hot pepper powder (HP) contains various chemical compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of the spicy taste. To evaluate the effect of HP on the microbial community in kimchi fermentation, kimchi [kimchi-HP, kimchi-HPE and kimchi-HPER made by adding HP, HP alcohol extract (HPE) and HPE residues (HPER)] was fermented at 4°C for 28 days. The pH and titratable acidity of the samples and the number of bacteria changed with fermentation time.

Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage.

Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment with 0.5% CA showed the lowest change in the brown index during the storage period.

A Case of Infection Diagnosed by Colonoscopy.

A case of infection detected by small bowel series and colonoscopy is described. The patient was a 42-year-old Korean man accompanied by discharge of movable proglottids via anus. He used to eat raw pig liver but seldom ate beef.

Is there evidence that can cause an outbreak of acute food poisoning?

After publishing results of a study that revealed diarrheagenic and emetic activity in 4-5-day old mice infected with () spores, the Korea Centers for Disease Control and Prevention reported 11 events of " food poisoning" in 2015. The epidemiological design of the previous study was descriptive rather than analytical; therefore, this study aimed to further investigate the pathogenicity of . Academic articles showing evidence of the pathogenicity of were searched via PubMed using the citation discovery tool.

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion.

The quality characteristics of pork loin frozen by cryogenic immersion were examined, such as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility, lipid and protein oxidation, color, and microstructure, and compared after different tempering methods: radio frequency (27.12MHz), water immersion, forced-air convection, and microwave tempering. Forced-air tempering was the most time-consuming process, whereas electromagnetic energy methods (radio frequency and microwave) were the shortest.

Clinical characteristics of gastroallergic anisakiasis and diagnostic implications of immunologic tests.

Purpose: Recent studies have used the term "gastroallergic anisakiasis" to describe incidental gastrointestinal infection with Anisakis spp. larvae, proposed as a causative agent of food hypersensitivity. However, it is unknown whether this condition represents an independent disease entity distinguishable from acute gastric anisakiasis.

Partial purification and properties of a cysteine protease from citrus red mite Panonychus citri.

Several studies have reported that the citrus red mites Panonychus citri were an important allergen of citrus-cultivating farmers in Jeju Island. The aim of the present study was to purify and assess properties of a cysteine protease from the mites acting as a potentially pathogenic factor to citrus-cultivating farmers. A cysteine protease was purified using column chromatography of Mono Q anion exchanger and Superdex 200 HR gel filtration.

Acute invasive small-bowel Anisakiasis: clinical and CT findings in 19 patients.

Purpose: To evaluate the clinical and CT findings in patients with small-bowel Anisakiasis.

Materials And Methods: Nineteen patients with small-bowel Anisakiasis and who underwent abdominal CT between 2005 and 2012 were enrolled in our study. All of these patients were diagnosed using either a serologic test for Anisakiasis (n = 18) or by pathology (n = 1).

Anaphylaxis to husband's seminal plasma and treatment by local desensitization.

Hypersensitivity to human seminal fluid is rare but can be life threatening. We report a case of IgE-mediated anaphylaxis to seminal plasma that was diagnosed by skin prick tests and successfully treated by local desensitization. A 32-year-old woman suffering from angioedema and hypotension after exposure to semen was treated with epinephrine upon admission.

Partial purification and characterization of a cysteine protease inhibitor from the plerocercoid of Spirometra erinacei.

Helminthic cysteine proteases are well known to play critical roles in tissue invasion, nutrient uptake, and immune evasion of the parasites. In the same manner, the sparganum, the plerocercoid of Spirometra mansoni, is also known to secrete a large amount of cysteine proteases. However, cysteine protease inhibitors regulating the proteolytic activities of the cysteine protease are poorly illustrated.

A 27 kDa cysteine protease secreted by newly excysted Paragonimus westermani metacercariae induces superoxide anion production and degranulation of human eosinophils.

Eosinophil degranulation plays a crucial role in tissue inflammatory reactions associated with helminth parasitic infections and allergic diseases. Paragonimus westermani, a lung fluke causing human paragonimiasis, secretes a large amount of cysteine proteases, which are involved in nutrient uptake, tissue invasion, and modulation of hos's immune responses. There is, however, limited information about the response of eosinophils to direct stimulation by cysteine proteases (CP) secreted by P.