Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24

Probiotic properties of novel probiotic Levilactobacillus brevis KU15147 isolated from radish kimchi and its antioxidant and immune-enhancing activities

(2021) Kee-Tae Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

(2021) Maria L. Marco et al.   Nature Reviews Gastroenterology & Hepatology

Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract

(2021) Hyun Sook Lee et al.   Foods

Advanced Research on the Antioxidant Activity and Mechanism of Polyphenols from Hippophae Species—A Review

(2020) Mingyue Ji et al.   MOLECULES

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Comparison of Ginsenoside Components of Various Tissues of New Zealand Forest-Grown Asian Ginseng (Panax Ginseng) and American Ginseng (Panax Quinquefolium L.)

(2020) Wei Chen et al.   Biomolecules

A short-term, hydroponic-culture of ginseng results in a significant increase in the anti-oxidative activity and bioactive components

(2020) Ji Yun Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa

(2020) M. C. Setta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

(2020) Michael G Gänzle   Current Opinion in Food Science

Antioxidant and antibacterial effects of medicinal plants and their stick-type medicinal concentrated beverages

(2020) Hyeon-Jun Chang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

ROS Scavenging Biopolymers for Anti‐Inflammatory Diseases: Classification and Formulation

(2020) Jianhua Zhang et al.   Advanced Materials Interfaces

The antioxidant activities of Korean red ginseng (Panax ginseng) and ginsenosides: A systemic review through in vivo and clinical trials

(2020) Soo Kyung Park et al.   Journal of Ginseng Research

Ginseng polysaccharides: A potential neuroprotective agent

(2020) Na Wang et al.   Journal of Ginseng Research

Potential neuroprotective effects of heat-killed Lactococcus lactis KC24 using SH-SY5Y cells against oxidative stress induced by hydrogen peroxide

(2020) Sung-Min Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Neuroprotective Effects of Ginseng Phytochemicals: Recent Perspectives

(2019) Xing Huang et al.   MOLECULES

Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by Leuconostoc mesenteroides KCCM 12010P

(2019) Ji Eun Hwang et al.   MOLECULES

Inula britannica fermented with probiotic Weissella cibaria D30 exhibited anti-inflammatory effect and increased viability in RAW 264.7 cells

(2019) Hyeong-Yeop Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Ginsenoside compound K alleviates sodium valproate-induced hepatotoxicity in rats via antioxidant effect, regulation of peroxisome pathway and iron homeostasis

(2019) Luping Zhou et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

Anti-inflammatory and cytotoxic effects of ginseng extract bioconverted by Leuconostoc mesenteroides KCCM 12010P isolated from kimchi

(2018) Su Jin Eom et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

(2018) Hye Ji Jang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

(2018) Seo-Jin Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng

(2018) Ji Eun Hwang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Water Soluble Antioxidative Crude Polysaccharide From Russula senecis Elicits TLR Modulated NF-κB Signaling Pathway and Pro-inflammatory Response in Murine Macrophages

(2018) Somanjana Khatua et al.   Frontiers in Pharmacology

Anti-Inflammatory Activity of Rg3-Enriched Korean Red Ginseng Extract in Murine Model of Sepsis

(2018) Evelyn Saba et al.   Evidence-based Complementary and Alternative Medicine

Isolation of antioxidative compounds from Micromelum minutum guided by preparative thin layer chromatography-2,2-diphenyl-1-picrylhydrazyl (PTLC-DPPH) bioautography method

(2018) Nur Kartinee Kassim et al.   FOOD CHEMISTRY

Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis

(2018) Jae-Myung Yoo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P

(2017) Su Jin Eom et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity

(2017) Sung-Ho Son et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects

(2017) Jieun Jung et al.   Journal of Ginseng Research

Ginsenoside Rb1 protects against ischemia/reperfusion-induced myocardial injury via energy metabolism regulation mediated by RhoA signaling pathway

(2017) Yuan-Chen Cui et al.   Scientific Reports

Red ginseng powder fermented with probiotics exerts antidiabetic effects in the streptozotocin-induced mouse diabetes model

(2016) Sun-Hee Jang et al.   PHARMACEUTICAL BIOLOGY

Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi

(2015) Na-Kyoung Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Ginsenoside and Phenolic Ingredient Contents in Hydroponically-cultivated Ginseng Leaves, Fruits, and Roots

(2012) Sang-Yoon Choi et al.   Journal of Ginseng Research