Search Results - "Moeun Lee"

Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation by Lee, Moeun, Song, Jung Hee, Jung, Min Young, Lee, Se Hee, Chang, Ji Yoon

“…The microbial communities in kimchi vary widely, but the precise effects of differences in region of origin, ingredients, and preparation method on the…”
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Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells by Moeun Lee, Daun Kim, Ji Yoon Chang

“…Given the diversity of vegetables utilized in food fermentation and various lactic acid bacteria (LAB) populations in these materials, comprehensive studies on…”
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Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits by Lee, Moeun, Kim, Daun, Lee, Ki Won, Chang, Ji Yoon

“…Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the…”
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Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits by Moeun Lee, Daun Kim, Ki Won Lee, Ji Yoon Chang

“…Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the…”
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Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice by Yun, Ye-Rang, Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Chang, Ji Yoon

“…[Display omitted] •Vegetable juice was fermented with Companilactobacillus allii WiKim39 or Lactococcus lactis Wikim0124 isolated from kimchi.•VJ + WiKim39 and…”
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UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential by Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Yun, Ye-Rang, Lee, Ki Won, Chang, Ji Yoon

“…This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea…”
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Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor by Eom, Sanung, Lee, Shinhui, Lee, Jiwon, Pyeon, Minsu, Yeom, Hye Duck, Song, Jung Hee, Choi, Eun Ji, Lee, Moeun, Lee, Junho H, Chang, Ji Yoon

“…Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to…”
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Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control by Kang, Jin Yong, Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Mun, So Yeong, Kim, Daun, Lim, Seul Ki, Kim, Namhee, Park, Bo Yeon, Chang, Ji Yoon

“…This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth…”
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Use of Vegetable Waste as a Culture Medium Ingredient Improves the Antimicrobial and Immunomodulatory Activities of Lactiplantibacillus plantarum WiKim0125 Isolated from Kimchi by Seul-gi Jeong, Ho Myeong Kim, Moeun Lee, Jung Eun Yang, Hae Woong Park

“…Lactic acid bacteria (LAB) isolated from kimchi (a traditional Korean dish typically made of fermented cabbage) can provide various health benefits, including…”
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Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor by Sanung Eom, Shinhui Lee, Jiwon Lee, Minsu Pyeon, Hye Duck Yeom, Jung Hee Song, Eun Ji Choi, Moeun Lee, Junho H Lee, Ji Yoon Chang

“…Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to…”
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Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model by Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, Da Un Kim, Seul Ki Lim, Namhee Kim, Ji Yoon Chang

“…In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124,…”
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Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells by Lee, Moeun, Kim, Daun, Chang, Ji Yoon

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Bacterial diversity in Korean temple kimchi fermentation by Lee, Moeun, Song, Jung Hee, Park, Ji Min, Chang, Ji Yoon

“…Kimchi is manufactured using salted vegetables and various seasonings, including garlic, scallion, and jeotgal (fermented seafood). However, similar to vegan…”
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DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32 by Lee, Moeun, Song, Jung Hee, Shim, Won Bo, Chang, Ji Yoon

“…•We developed a DNAzyme-based colorimetric method for WiKim32-specific detection.•Free DNAzyme formed G-quadruplex-hemin conjugates, generating a visible…”
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Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposure by Lee, Moeun, Kim, Daun, Choi, Eun Ji, Song, Jung Hee, Kang, Jin Yong, Lee, Ki Won, Chang, Ji Yoon

“…[Display omitted] •Lactic acid bacteria (LAB) isolated from kimchi exhibit antioxidant activity.•Three LAB strains exhibit higher radical scavenging activity…”
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Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation by Lee, Moeun, Kim, Daun, Hwang, In Min, Chang, Ji Yoon

“…Starter cultures can enhance sensory properties during the starter kimchi fermentation. However, while many studies have primarily focused on physicochemical…”
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Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation by Lee, Moeun, Song, Jung Hee, Lee, Se Hee, Jung, Min Young, Chang, Ji Yoon

“…Kimchi is prepared by fermenting salted vegetables with various ingredients and lactic acid bacteria, which are essential for the process. The aim of this…”
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Structural basis of mannitol-induced activation of human taste receptor PKD2L1 by Lee, Shinhui, Eom, Sanung, Song, Jung Hee, Yeom, Hye Duck, Choi, Eun Ji, Lee, Moeun, Lee, Junho H., Chang, Ji Yoon

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Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi by Kang, Jin Yong, Lee, Moeun, Song, Jung Hee, Choi, Eun Ji, Mun, So Yeong, Kim, Daun, Lim, Seul Ki, Kim, Namhee, Park, Bo Yeon, Chang, Ji Yoon

“…The present study aimed to identify the metabolites associated with the physiological activity of kimchi‐derived lactic acid bacteria (LAB). A clear difference…”
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Lactobacillus allii sp. nov. isolated from scallion kimchi by Jung, Min Young, Lee, Se Hee, Lee, Moeun, Song, Jung Hee, Chang, Ji Yoon

“…A novel strain of lactic acid bacteria, WiKim39 , was isolated from a scallion kimchi sample consisting of fermented chili peppers and vegetables. The isolate…”
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