Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04777-9
Abstract: Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by… read more here.
Keywords: traditional korean; korean fermented; proteomic evaluation; kimchi traditional ... See more keywords
Neuroprotective Effects of the Methanol Extract of Kimchi, a Korean Fermented Vegetable Food, Mediated Via Suppression of Endoplasmic Reticulum Stress and Caspase Cascade Pathways in High-Cholesterol Diet-Fed Mice.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of medicinal food"
DOI: 10.1089/jmf.2017.4103
Abstract: Endoplasmic reticulum (ER) stress-related unfolded peptide accumulation is closely associated with the development of neurodegenerative diseases known as protein misfolding disorders. The antioxidative properties of kimchi, a traditional Korean fermented vegetable dish, have been well… read more here.
Keywords: endoplasmic reticulum; group; reticulum stress; korean fermented ... See more keywords
Agrilactobacillus fermenti sp. nov. isolated from fermented vegetable residue.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of systematic and evolutionary microbiology"
DOI: 10.1099/ijsem.0.005336
Abstract: A polyphasic taxonomic approach was used to characterize a Gram-stain-positive fermentative bacterium, designated strain CC-MHH1034T, isolated from a fermented vegetable residue. Cells of strain CC-MHH1034T were facultatively anaerobic, non-motile, and non-spore-forming rods, exhibiting positive catalase,… read more here.
Keywords: strain mhh1034t; fermented vegetable; vegetable residue; strain ... See more keywords
Anti-oxidant and Anti-aging Activities of Fermented Vegetable-Fruit Drink
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-9-5-1
Abstract: Fermented foods contain beneficial probiotics, which thus results in products with improved nutritional properties and healthy effects. There is however a need for research on clinical trials to measure the effects of fermented foods in… read more here.
Keywords: anti; fruit drink; fermented vegetable; vegetable fruit ... See more keywords