Screening for potential probiotic bacteria from Korean fermented soybean paste: <i>In vitro</i> and <i>Caenorhabditis elegans</i> model testing

Oh, Ahram,Daliri, Eric Banan-Mwine,Oh, Deog H. Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.88 No.-

<P>In the present study, we screened for potential probiotics from 34 lactic acid bacteria (LAB) isolated from the Korean fermented soybean paste. The LAB were tested for their survival abilities in the simulated gastrointestinal conditions. Seven lactic acid bacteria namely Pediococcus acidilactici SDL 1402, Pediococcus acidilactici SDL 1405, Pediococcus acidilactici SDL 1406, Weissella cibaria SCCB 2306, Streptococcus thermophilus SCML 337, Streptococcus thermophilus SCML 300 and Enterococcus faecium SC 54 were resistant to the tested conditions. All seven LAB were sensitive to penicillin, tetracycline, kanamycin, gentamycin, erythromycin, clindamycin and chloramphenicol but resistant to streptomycin and ampicillin. Only Streptococcus thermophilus SCML 337 was sensitive to vancomycin. The seven lactic acid bacteria showed auto-aggregation abilities between 28 and 42.9%. They also showed good co-aggregation abilities against Escherichia coli 0157:H7, Listeria monocytogenes ATCC 15313, Bacillus cereus ATCC 14576, Staphylococcus aureus ATCC 19095 and Salmonella enterica ATCC14028. Additionally, all the lactic acid bacteria strongly attached to Caenorhabditis elegans gut indicating their strong gut colonization ability. The results from this study indicate that these seven lactic acid bacteria are promising probiotic candidates.</P>

Effect of Different Preservation Methods on Physicochemical Quality of Beef

Akter, H.,Akhter, S.,Rahman, S.M.E.,Rahman, M.M.,Hossain, M.M.,Ra, C.S.,Kim, Jai-Moung,Oh, Deog-Hwan The Korean Society of Food Hygiene and Safety 2009 한국식품위생안전성학회지 Vol.24 No.3

본 연구는 쇠고기의 품질에 있어서 건조, 절임, 냉동의 효과를 평가하기 위해 수행되었다. 건조의 3가지 타입(소금 비처리 = $T_1$, 소금 처리 = $T_2$, 소금 및 향료 처리 = $T_3$), 절임의 3가지 타입(소금 절임 = $T_4$, 설탕 처리 = $T_5$, 소금물 처리 = $T_6$)과 냉동의 3가지 타입($0^{\circ}C$ = T7, $-10^{\circ}C$ = T8, $-20^{\circ}C$ = T9)으로 180일 동안 시간 간격을 두고 쇠고기의 단백질, 지방, 회분, 색도와 조리 영양손실을 분석하였다. 모든 화학적 구성요소들(단백질, 지방과 회분)은 120일 까지 점차적으로 감소하였으며 감소 경향은 저장 120일이 지난 후 180일까지 빠르게 진행되는 것으로 관찰되었다. 180일 저장 기간 동안 $T_7$에서 단백질 손실이 11.1%로 가장 높았으며 $T_6$는 3.85%로 가장 낮은 단백질 손실을 나타냈고 다른 처리구들에서도 유의적 차이(p < 0.01)가 나타났다. $T_6$에서 지방 손실이 7.52%로 가장 높았으며 $T_2$에서 3.18%로 가장 낮았다. 또한 다른 처리구들에서도 서로 유의적인 차이(p < 0.05)를 나타내었다. 향료가 처리된 건조 쇠고기가 가장 밝은 색을 나타냈으며 절임 쇠고기는 갈색으로 나타났다 색의 명암은 저장 기간이 증가함에 따라 점차적으로 감소하였다. 3가지 벙동 타입 중 $T_9$ 쇠고기가 가장 낮은 조리 영양손실을 나타냈으며 다른 처리구들 또한 유의적 차이(p < 0.01)를 나타냈다 설탕 절임($T_5$)과 향료처리 건조($T_3$)방법은 농촌 지역에서 육류 저장기술로 유용할 것이며 냉동($T_9$)방법은 도시 지역에서 큰 규모의 저장에 사용되면 좋을것으로 사료된다. The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = $T_1$, with salt = $T_2$ and salt + spices = $T_3$); three types of cured (salt curing = $T_4$, sugar curing = $T_5$ and brine curing = $T_6$) and three types of frozen beef ($0^{\circ}C=T_7^{\circ}C$, $-10^{\circ}C=T_8$ and $-20^{\circ}C=T_9$) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in $T_7$ (11.1 %) and the lowest protein loss was found in $T_6$ (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in $T_6$ (7.62%) and the lowest fat loss was observed in $T_2$ (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. $T_9$ showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing ($T_5$) and spices drying ($T_3$) would be the useful technique of meat preservation in rural areas and freezing ($T_9$) would be used in large scale preservation at urban areas.

Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles

Rahman, M. H.,Hossain, M. M.,Rahman, S. M. E.,Amin, M. R.,Oh, Deog-Hwan Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.6

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.

Novel Impulsive Driving Schemes for 120Hz LCD Panels

Nam, Hyoung-Sik,Oh, Jae-Ho,Shin, Byung-Hyuk,Oh, Kwan-Young,Berkeley, Brian H.,Kim, Nam-Deog,Kim, Sang-Soo The Korean Infomation Display Society 2008 Journal of information display Vol.9 No.1

Two new impulsive driving technologies for 120Hz liquid crystal display (LCD) panels are proposed to improve moving picture quality. One technology generates the dark frame using an adder and a shifter simply without using any look up tables (LUTs). It results in a cost effective impulsive scheme with motion picture quality comparable to that of high speed driving. The other is a backlight flashing method designed to avoid ghost images. The issue of ghost images caused by the slow response time of liquid crystal (LC) is solved by means of 120Hz overdriving and 120Hz backlight flashing. Using the perceived blur edge time (PBET) metric, measured moving picture response time (MPRT) values were 10.8ms and 4.4ms, respectively, while that of 120Hz high speed driving was 10.1ms.

Current trends and perspectives of bioactive peptides

Daliri, Eric Banan-Mwine,Lee, Byong H.,Oh, Deog H. Informa UK (TaylorFrancis) 2018 Critical reviews in food science and nutrition Vol.58 No.13

Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by <i>Pediococcus pentosaceus</i> SDL1409

Daliri, Eric Banan-Mwine,Lee, Byong H.,Park, Mi Houn,Kim, Jong-Hak,Oh, Deog-Hwan Elsevier 2018 LWT- Food science and technology Vol.93 No.-

<P>In this study, Pediococcus pentosaceus SDL1409 was used to ferment soybean protein isolates for 48h at 37 degrees C. Low molecular weight peptides (<= 7 KDa) from the fermented sample showed strong angiotensin I-converting enzyme inhibitory ability of 65.1 +/- 0.78% (IC50 = 0.123 +/- 0.02 mg protein/ml). The low molecular weight peptides were identified using liquid chromatography-electrospray ionization quantitative time-of-flight mass spectrometry analysis. On the basis of peptide abundance and common structural features, four peptides were selected and chemically synthesized. The peptides namely EDEVSFSP, SRPFNL, RSPFNL and ENPFNL showed strong IC50 values of 0.571 +/- 0.12, 0.131 +/- 0.02, 0.811 +/- 0.05 and 0.287 +/- 0.07mg/mL respectively. EDEVSFSP was fairly resistant to gastrointestinal enzyme digestion. The presence of P/FNL, the N-terminal sequence as well as the position of amino acids in the peptides were essential for ACE inhibition. Our data demonstrate that Pediococcus pentosaceus SDL1409 could be useful for developing antihypertensive functional foods from soybean proteins.</P>

The human microbiome and metabolomics: Current concepts and applications

Daliri, Eric Banan-Mwine,Wei, Shuai,Oh, Deog H.,Lee, Byong H. Informa UK (TaylorFrancis) 2017 Critical reviews in food science and nutrition Vol.57 No.16

<P>The mammalian gastrointestinal tract has co-developed with a large number of microbes in a symbiotic relationship over millions of years. Recent studies indicate that indigenous bacteria are intimate with the intestine and play essential roles in health and disease. In the quest to maintain a stable niche, these prokaryotes influence multiple host metabolic pathways, resulting from an interactive host-microbiota metabolic signaling and impacting strongly on the metabolic phenotypes of the host. Since dysbiosis of the gut bacteria result in alteration in the levels of certain microbial and host co-metabolites, identifying these markers could enhance early detection of diseases. Also, identification of these metabolic fingerprints could give us clues as to how to manipulate the microbiome to promote health or treat diseases. This review provides an overview of our current knowledge of the microbiome and metablomics, applications and the future perspectives.</P>

Human microbiome restoration and safety

Daliri, Eric Banan-Mwine,Tango, Charles Nkufi,Lee, Byong H.,Oh, Deog-Hwan Elsevier 2018 International journal of medical microbiology Vol.308 No.5

<P><B>Abstract</B></P> <P>The human gut microbiome consists of many bacteria which are in symbiotic relationship with human beings. The gut microbial metabolism, as well as the microbial-host co-metabolism, has been found to greatly influence health and disease. Factors such as diet, antibiotic use and lifestyle have been associated with alterations in the gut microbial community and may result in several pathological conditions. For this reason, several strategies including fecal microbiota transplant and probiotic administration have been applied and proven to be feasible and effective in restoring the gut microbiota in humans. Yet, safety concerns such as potential health risks that may arise from such interventions and how these strategies are regulated need to be addressed. Also, it will be important to know if these microbiome restoration strategies can have a profound impact on health. This review provides an overview of our current knowledge of the microbiome restoration strategies and safety issues on how these strategies are regulated.</P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Hurdle technology: A novel approach for enhanced food quality and safety – A review

Khan, Imran,Tango, Charles Nkufi,Miskeen, Sumaira,Lee, Byong H.,Oh, Deog-Hwan Elsevier 2017 FOOD CONTROL Vol.73 No.2

<P>Obscure hazards and insufficient knowledge regarding foodborne threats make food safety an important issue. Foodborne threats can disrupt markets and can lead to substantial economic losses for everyone from farm input traders to customers. The food industry is increasing its efforts to enhance food safety throughout the world. Researchers have redirected their focus toward food science to conform to the issues and find feasible solutions. A variety of conventional and novel techniques have been assessed to solve food safety-related problems. However, certain of these techniques adversely affect the quality of the food, the nutrients it contains and its organoleptic properties. This review highlights the effectiveness of decontamination techniques and discusses several successful combinations of thermal and non thermal technologies. This review also examines the effects of food processing technologies on nutrients and organoleptic properties. (C) 2016 Elsevier Ltd. All rights reserved.</P>

Antihypertensive Peptides from Whey Proteins Fermented By Lactic Acid Bacteria

Rubab Momna,Charles Nkufi Tango,Shuai Wei,Youn-Seo Park,Imran Khan,Shakhawat Hussain,Eric Banan-Mwine Daliri,Paul Francois Ngnitcho Kounkeu,Se-Hun Kim,Byung-Jae Park,Deog H. Oh 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10