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- 저자 : Kuntal Ghosh (검색결과 5 건)
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Electrodermal Screening of Asthmatics with AcuGraph 4
Kuntal Ghosh,Alex Hankey,Thaiyar M. Srinivasan 사단법인약침학회 2017 Journal of Acupuncture & Meridian Studies Vol.10 No.2
Traditional Chinese Medicine holds that acupuncture meridian activity is correlated with quality of function of specific organs. This study sets out to determine acupuncture meridian characteristics of subjects with moderate asthma distinguishing them from healthy subjects. Fifty asthma patients (age 35.36 8.68 years) and fifty similarly aged (34.11 7.29 years) healthy volunteers were enrolled in the study. Electrodermal conductances at Jing Well points were measured with Acugraph 4 and also Peak Expiratory Flow Rate (PEFR) for the asthma group. All mean meridian conductances were lower for the asthma group, significance differences were in Lung and right Bladder meridians. In contrast, all but two of the standard deviations of group meridian conductances for the Asthma group were higher than those for the Healthy group. Difference in mean PEFR values between Asthma and Healthy groups was significant. These suggest that group measures of electrical conductance at Jing Well points can distinguish asthma from healthy individuals. The study provides support for the usefulness of meridian energy measurements to assess organ related dysfunction and for the idea that pathology groups exhibit higher standard deviations i.e. lower quality of regulation.
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Ghosh, Kuntal,Kang, Hai Seong,Hyun, Woo Bin,Kim, Kwang-Pyo Elsevier 2018 FOOD MICROBIOLOGY Vol.76 No.-
<P><B>Abstract</B></P> <P>While the detrimental effect of bacteriophages on lactic acid bacterial fermentation is well documented, the importance of <I>Bacillus subtilis</I> phages in soybean-based fermented foods is not. In this study, we show for the first time that 100% of Korean soybean-based fermented foods (<I>Doenjang, Gochujang, and Cheonggukjang</I>) and 70% of raw materials (<I>Meju</I> and rice straw) were contaminated with <I>B. subtilis</I>-infecting phages (as high as 3.7 × 10<SUP>4</SUP> PFU g<SUP>−1</SUP>). Among 15 isolated <I>B. subtilis</I>-infecting phages, BSP18 was selected for further studies due to its specificity to and relatively broad host infectivity (34%) against <I>B. subtilis</I>. This <I>Myoviridae</I> family phage, BSP18 could infect all of the tested wild-type and commercially-used strains for soybean-based fermented food preparation. Furthermore, artificial contamination of as low as 10<SUP>2</SUP> PFU g<SUP>−1</SUP> of BSP18 significantly inhibited <I>B. subtilis</I> growth during <I>Cheonggukjang</I> fermentation. Moreover, phage-treated samples contained considerably more degraded γ-PGA which could negatively affect the functional property of <I>Cheonggukjang</I>. We also present the data, strongly suggesting BSP18-encoded, not bacterial, γ-PGA hydrolase was responsible for γ-PGA degradation. In conclusion, <I>B. subtilis</I> phages are widespread in Korean soybean-based fermented foods and it should be of great concern as phages may hamper the bacterial growth during fermentation and yield poor quality products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> High prevalence of <I>B. subtilis</I> phages in Korean soybean-based fermented foods. </LI> <LI> Inhibition of <I>B. subtilis</I> growth in BSP18-applied <I>Cheonggukjang</I> samples. </LI> <LI> Fragmented γ-PGA was detected in BSP18-applied <I>Cheonggukjang</I> samples. </LI> <LI> <I>B. subtilis</I> phage contamination decreases the quality of soybean fermented foods. </LI> </UL> </P>
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Folk to functional: An explorative overview of rice-based fermented foods and beverages in India
Mousumi Ray,Kuntal Ghosh,Somnath Singh,Keshab Chandra Mondal 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.1
Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.
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