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김예리,한혜진,오연수,신학동,박권철,박성희,John A. Manthey,김양,김유리 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.4
Rebaudioside A (Reb A) and neohesperidin dihydrochalcone (NHDC) are known as intense sweeteners. This study aimed to examine the anti-obesity effects of Reb A and NHDC. C57BL/6 J-ob/ob mice were supplemented with Reb A (50 mg/kg body weight [b.w.]), NHDC (100 mg/kg b.w.), or their combination (COMB) for 4 weeks. COMB-supplemented mice showed significant reduction in b.w. gain, food efficiency ratio, and fat mass. Additionally, mice in the COMB group showed suppressed levels of genes related to adipogenesis, lipogenesis, and lipolysis in the perirenal fat and the levels of hepatic triglyceride, glutamic oxaloacetic transaminase, and glutamic pyruvic transaminase. The lipogenesis and pro-inflammatory gene expressions were also downregulated in the liver, whereas β-oxidation related genes were upregulated in the COMB group. In addition, mice that received COMB showed distinct gut microbiota structure, enriched in Blautia and Parabacteroides, and depleted in Faecalibaculum and Mucispirillum, in relation to the control group. These results suggest that supplementation with Reb A and NHDC may be an effective treatment for obesity-related metabolic disorders.
김경천,오수지,권현준,유예빈,정근수,이원준,신학동 한국식품과학회 2023 식품과학과 산업 Vol.56 No.1
Postbiotics, the metabolites produced by probiotics, have received attention in recent years due to their potential health benefits, including immunomodulatory and anti-inflammatory effects. Plant extracts have been identified as a promising source of postbiotics, and the development of postbiotics using plant extracts has become an attractive area in the related fields. In this review, we summarize the current knowledge on postbiotics, their health benefits, and the potential of plant extracts as a source of bioactive compounds for postbiotic development. We present potential candidate strains for postbiotics among probiotics with confirmed health functionality. We also propose a development strategy for postbiotics using functional plant extracts. Finally, we explore the potential of postbiotics based on the Microbiome-Gut-Brain axis, which has recently received attention. This review provides an overview of the potential of plant extracts as a source of postbiotics, along with a development strategy for their application in functional foods and supplements.
Lee Woojung,Kim Min-Hee,Park Juyeon,Kim You Jin,Kim Eiseul,Heo Eun Jeong,Kim Seung Hwan,Kim Gyungcheon,신학동,Kim Soon Han,김해영 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.2
Lettuce is one of the most consumed vegetables worldwide. However, it has potential risks associated with pathogenic bacterial contamination because it is usually consumed raw. In this study, we investigated the changes in the bacterial community on lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea, and the prevalence of foodborne pathogens on lettuce in different seasons using 16S rRNA gene-based sequencing. Our data revealed that the Shannon diversity index showed the same tendency in term of the number of OTUs, with the index being greatest for summer samples in comparison to other seasons. Moreover, the microbial communities were significantly different between the four seasons. The relative abundance of Actinobacteriota varied according to the season. Family Micrococcaceae was most dominant in all samples except summer, and Rhizobiaceae was predominant in the microbiome of the summer sample. At the genus level, the relative abundance of Bacillus was greatest in spring samples, whereas Pseudomonas was greatest in winter samples. Potential pathogens, such as Staphylococcus and Clostridium, were detected with low relative abundance in all lettuce samples. We also performed metagenome shotgun sequencing analysis on the selected summer and winter samples, which were expected to be contaminated with foodborne pathogens, to support 16S rRNA gene-based sequencing dataset. Moreover, we could detect seasonal biomarkers and microbial association networks of microbiota on lettuce samples. Our results suggest that seasonal characteristics of lettuce microbial communities, which include diverse potential pathogens, can be used as basic data for food safety management to predict and prevent future outbreaks.