Article
Food Science & Technology
Tingting Liu, Kaili Ding, Xinyun Zhou, Zhi-Hui Pan, Guozhong Zhao, Yunping Yao
Summary: Steam explosion (SE) pretreatment enhances fiber degradation of soy sauce residue (SSR), improving its internal structure and surface characteristics, which benefits soybean paste fermentation and enhances flavor formation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Azin Khosravi, Seyed Hadi Razavi
Summary: Polyphenols act as natural antioxidants in plants, with isoflavones and anthocyanins being two main groups found in soybean and black soybean. Fermentation converts glycoside polyphenols into aglycone form, enhancing their therapeutic effects, including anti-cancer and anti-diabetes properties. Fermentation of soybean products leads to changes in the structure and composition of polyphenols, increasing their therapeutic activity.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Food Science & Technology
Minnu Sasi, Sandeep Kumar, Muzaffar Hasan, S. R. Arpitha, Enriqueta Garcia-Gutierrez, Sweta Kumari, Om Prakash, Lata Nain, Archana Sachdev, Anil Dahuja
Summary: In the world of highly processed foods, there is growing attention to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria have positive effects on human health, and soy foods are an excellent choice for delivering probiotics and prebiotics. Using probiotics and prebiotics together in a product, known as synbiotics, shows great potential in meeting consumer needs.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, Yaxin Sang, Peng Zhou
Summary: This review provides a comprehensive analysis of fermented soybean curd (furu), including its classification, the microorganisms involved in fermentation, the formation of aroma and taste compounds, microbial metabolites and their bioactivities. The authors also discuss future prospects, challenges, and the need for further research. This information is crucial for protecting the regional characteristics and ensuring consistent quality of furu.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Plant Sciences
Csaba Balazs Kadar, Adriana Paucean, Elemer Simon, Dan Cristian Vodnar, Floricuta Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Visan, Simona Man, Maria Simona Chis, Georgiana Dretcanu
Summary: This study investigated the fermentation process of six chili cultivars and found that capsaicinoids were stable compounds. Different cultivars had varying levels of pungency, and the losses of ascorbic acid and phenolic compounds during fermentation were not significant. The concentration of lactic acid bacteria increased after fermentation. Fermented chili paste could be used in the technology of brining or curing meat products.
Article
Multidisciplinary Sciences
Weiwei Bi, Guixing Zhao, Yutong Zhou, Xiaoyu Xia, Jinsheng Wang, Guangjin Wang, Shuwen Lu, Wenjin He, Taifei Bi, Jinrong Li
Summary: Soybean seeds and sprouts in China contain biologically active substances that are beneficial to the human body, such as flavonoids. This study compared flavonoids in two soybean cultivars and investigated the effects of germination on their chemical profile. The results showed that soybean sprouts had a significant increase in metabolites compared to soybean seeds, suggesting that germination may enhance the content of flavonoid metabolites.
SCIENTIFIC REPORTS
(2022)
Review
Food Science & Technology
Abigail Raffner Basson, Saleh Ahmed, Rawan Almutairi, Brian Seo, Fabio Cominelli
Summary: This passage discusses the role of environmental factors, particularly diet, in the pathogenesis of inflammatory bowel diseases, with a focus on the Westernization of diet and its contribution to IBD. It also highlights the increasing research on the anti-inflammatory properties of soybean and its bioactive compounds in animal models of IBD.
Article
Biotechnology & Applied Microbiology
Jinkwi Kim, Jiyoun Jeong, Mi Jang, Jong-Chan Kim, Heeyoung Lee
Summary: This study evaluated the safety of doenjang and ganjang according to the different manufacturing methods. Both traditional and commercial products were found to be contaminated with aflatoxins and Bacillus cereus, although the levels of aflatoxin exceeded regulatory limits. However, the manufacturing method did not significantly affect the safety of the products.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Zhiyuan Tian, Kashif Ameer, Yanling Shi, Juanjuan Yi, Jiaqing Zhu, Qiaozhen Kang, Jike Lu, Changcheng Zhao
Summary: This study investigated changes in microbial diversity and volatile compounds of traditional fermented soybean paste from Henan using various techniques, showing differences in amino acids, reducing sugars, volatile compounds, and predominant bacterial species. The findings help understand the formation of volatile flavoring compounds during soybean paste fermentation.
Article
Green & Sustainable Science & Technology
Xiang Yin, Juanyan Wu, Jing Tian, Xiaoya Wang, Jianguo Zhang
Summary: This study selected dried soybean curd residue (SR) as an additive with high moisture-absorbing capacity and stable structure, which significantly improved fermentation quality, reduced protein degradation, and effluent production in high-moisture Napier grass silage. Adding 6% SR prevented effluent production completely, demonstrating SR's potential as an efficient moisture absorbent for high-quality silage production.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Food Science & Technology
Jiaqi Luo, Siyu Liu, Hongyun Lu, Qihe Chen, Ying Shi
Summary: This study analyzed the microbial diversity in milk and soybean kefir grains using third-generation sequencing. The results showed that Lactobacillus was the most common bacterial genus in both types of kefir grains, while Kazachstania dominated the fungal communities. Fermentation with kefir grains improved the nutritional value and sensory properties of soybean, as demonstrated by increased glutamic acid content and decreased unpleasant beany flavor compounds. Furthermore, fermentation was found to facilitate the bioconversion and absorption of isoflavones. In conclusion, kefir fermentation can modify the microbial structure of kefir grains, enhance the nutritional value of soybean-based fermented products, and offer potential solutions for soybean product development.
Article
Food Science & Technology
Guanmian Wei, Joe M. Regenstein, Peng Zhou
Summary: The research identified twenty-two important volatile flavor compounds in oil furu, which are associated with aroma characteristics. Different microbial communities have significant correlations with the aroma profile during fermentation of oil furu, and metabolic pathways in oil furu mainly involve amino acid, lipid, and carbohydrate metabolism.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Plant Sciences
Stefano Zanotto, Annick Bertrand, Randy W. Purves, Jorunn E. Olsen, Fatma M. Elessawy, Ashild Ergon
Summary: The ability to tolerate low freezing temperatures is crucial for the survival and persistence of red clover in winter. In this study, the effect of cold acclimation (CA) on the contents of carbohydrates, amino acids, and phenolic compounds in red clover crowns was investigated. The results showed that freezing tolerant (FT) accessions had higher levels of certain compounds, including raffinose, pinitol, arginine, serine, alanine, valine, phenylalanine, and a pinocembrin hexoside derivative, compared to freezing susceptible (FS) accessions. These findings provide new insights into the biochemical changes during cold acclimation and their role in freezing tolerance in Nordic red clover.
PHYSIOLOGIA PLANTARUM
(2023)
Article
Chemistry, Applied
Xiaoming Yu, Maninder Meenu, Baojun Xu, Hansong Yu
Summary: In this study, soy milk samples from different soybean varieties were prepared using various methods. Wet method preparation showed higher total phenolic content and antioxidant activity, while dry method preparation resulted in higher total flavonoid and phenolic acid content. Wet method was found to improve phenolic content and antioxidant activity of soy milk samples.
Article
Food Science & Technology
Weiqi Fu, Jiamin Ren, Shuwen Li, Dirong Ren, Xixi Li, Chenghuan Ren, Xueru Zhao, Jiaying Li, Fengjuan Li
Summary: Peony seed meal (PSM) was incorporated into traditional koji-making, and its impact on enzyme activities and flavor compounds in the final products was investigated. The optimal addition ratio of PSM to soybean was determined as 7:3, resulting in maximum enzyme activities and improved flavor compounds. These findings can be used to enhance the quality and flavor of traditional fermented paste while promoting PSM as a valuable resource for fermented foods.
Article
Chemistry, Multidisciplinary
Ramalingam Malathy, Mayakrishnan Prabakaran, Kathirvel Kalaiselvi, Ill-Min Chung, Seung-Hyun Kim
Summary: This study aimed to evaluate the antioxidant and anticorrosion activities of ginseng prepared using five different solvents, with the methanolic fruit extract showing comparably good activity. Furthermore, the study identified the presence of phenolic components through UHPLC, such as chlorogenic acid, gentisic acid, and rutin in higher amounts in the fruit extract, while m-coumaric acid and p-coumaric acid were significant in the leaf extract. Additionally, the anti-corrosive property of the fruit extract using methanol as a solvent was found to have 96% corrosion inhibition efficiency against 1 M HCl medium.
APPLIED SCIENCES-BASEL
(2021)
Review
Biochemistry & Molecular Biology
Woo-Suk Jung, Ill-Min Chung, Myeong Ha Hwang, Seung-Hyun Kim, Chang Yeon Yu, Bimal Kumar Ghimire
Summary: Light is a key factor affecting phytochemical synthesis and accumulation in plants. LED lighting has advantages over traditional light sources, leading to increased plant biomass, nutrient levels, and antioxidant properties.
Article
Chemistry, Applied
Manickam Ramesh Kumar, Ramalingam Malathy, Sundararajan Paramasivam, Ill-Min Chung, Seung-Hyun Kim, Prabakaran Mayakrishnan
Summary: The textile industry in India is important but high impact on environment due to large water consumption and polluted water discharge. Water conservation and reuse are crucial. The research focused on neutralizing pH during wastewater treatment in dyeing industry, using methods like HCl, wash water, and reverse osmosis. Results showed HCl treatment was most effective for pH reduction, wash water treatment for total solids reduction, and reverse osmosis for decreasing various parameters.
PIGMENT & RESIN TECHNOLOGY
(2022)
Article
Agronomy
Woo-Suk Jung, Ill-Min Chung, Seung-Hyun Kim, Hee-Yeon Chi, Chang Yeon Yu, Bimal Kumar Ghimire
Summary: An efficient in vitro direct shoot regeneration system was established for Lycium chinense Miller using leaf explants, where factors influencing the regeneration process were studied to optimize the culture conditions. The use of MS medium supplemented with lower concentrations of BAP and TDZ was found to increase shoot regeneration frequency, while IBA was more effective for root system regeneration and growth. The genetic stability between the regenerated shoots and donor plants was confirmed through ISSR analysis, suggesting the potential of this system for mass propagation and genetic improvement in L. chinense.
Article
Agronomy
Bimal Kumar Ghimire, Erik J. Sacks, Seung Hyun Kim, Chang Yeon Yu, Ill Min Chung
Summary: Miscanthus sacchariflorus is a potential source of sustainable biofuel and bioactive compounds. This study evaluated the morphological traits, antioxidant properties, and phenolic compound profile of M. sacchariflorus collected from various regions. The variation in morphological traits, bioactive properties, and phenolic compounds among the accessions may provide valuable information for breeding programs.
Article
Agronomy
Ill-Min Chung, Changhwan Lee, Myeong Ha Hwang, Seung-Hyun Kim, Hee-Yeon Chi, Chang Yeon Yu, Ramachandran Chelliah, Deog-Hwan Oh, Bimal Kumar Ghimire
Summary: The study demonstrated that LED light significantly affects the growth and antioxidant capacity of peanut sprouts, with blue LED light showing the most significant effects, resulting in higher levels of resveratrol and total phenolics. Additionally, the antioxidant activities of the sprouts grown under blue LED light were significantly higher compared to other wavelengths.
Article
Chemistry, Applied
Ill-Min Chung, Yun-Ju Kim, Hee-Sung Moon, Jae-Gu Han, Won-Sik Kong, Christopher T. Yarnes, Seung-Hyun Kim
Summary: The study evaluated the use of CSIA for accurate identification of the geographical origin of shiitake, showing high accuracy in distinguishing shiitake origins, particularly with glutamate and aspartate δ15N values as key variables. Compared to bulk stable isotope analysis, the CSIA model significantly improved origin identification predictability, emphasizing the importance of isotope signatures in developing a reliable origin labeling method for shiitake cultivated on sawdust medium for the global market.
Article
Food Science & Technology
Jung-Tae Kim, Ill-Min Chung, Mi-Jung Kim, Jin-Seok Lee, Beom-Young Son, Hwan-Hee Bae, Young Sam Go, Sun-Lim Kim, Seong-Bum Baek, Seung-Hyun Kim, Gibum Yi
Summary: This study compared five different assays to determine the antioxidant activity of fresh purple waxy corn during grain filling. The results showed significant correlations between different assays and anthocyanin content, but these correlations varied depending on the developmental stage of the corn kernel.
APPLIED BIOLOGICAL CHEMISTRY
(2022)
Article
Multidisciplinary Sciences
Rungnapa Phitaktansakul, Kyu-Won Kim, Kyaw Myo Aung, Thant Zin Maung, Myeong-Hyeon Min, Aueangporn Somsri, Wondo Lee, Sang-Beom Lee, Jungrye Nam, Seung-Hyun Kim, Joohyun Lee, Soon-Wook Kwon, Bhagwat Nawade, Sang-Ho Chu, Sang-Won Park, Kwon Kyoo Kang, Yoo-Hyun Cho, Young-Sang Lee, Ill-Min Chung, Yong-Jin Park
Summary: This study evaluated the variation of the BADH2 gene in rice through comprehensive analysis at the population, genetic, transcriptional, and metabolic levels. The results revealed the balancing selection of BADH2 in rice and identified expression quantitative trait loci (eQTLs) and protein quantitative trait loci (pQTLs) associated with BADH2 regulation. The analysis of volatile compounds indicated the potential of 15 compounds, including 2AP, as biomarkers for rice fragrance.
JOURNAL OF ADVANCED RESEARCH
(2022)
Article
Plant Sciences
Bimal Kumar Ghimire, Seung-Hyun Kim, Chang-Yeon Yu, Ill-Min Chung
Summary: The study showed that using indole-3-butyric acid (IBA) treatment can enhance the regeneration capacity of chrysanthemum stem cuttings, as well as increase the number and length of roots. The cutting position of stock plants and the type of explant also influence rooting capacity. Under specific conditions, a high concentration of IBA significantly promotes the formation of adventitious roots.
Article
Chemistry, Applied
Ill-Min Chung, Jung-Tae Kim, Hee-Sung Moon, Yun-Ju Kim, Seung-Hyun Kim
Summary: In this study, we investigated how complete media produced in different geographical regions affected the origin of Agaricus bisporus cultivated in Korea, using stable isotope ratios. We found that the features of A. bisporus significantly depended on the origin of the complete media used. Support vector machine method showed better performance in geo-origin classification compared to linear discriminant analysis.
Article
Engineering, Chemical
Ramalingam Malathy, Ragav Shanmugam, Ill-Min Chung, Seung-Hyun Kim, Mayakrishnan Prabakaran
Summary: A mixture of hydraulic lime and pozzolanic material can be used as a binder to reduce the environmental impact of cement production. The introduction of pozzolans in the lime mortar improves its strength and microstructural properties. Lime composite mortars achieve higher compressive strength and exhibit well-developed microstructures compared to pure lime mortar.
Article
Polymer Science
Manickam Rameshkumar, Ramalingam Malathy, Priyalatha Chandiran, Sundararajan Paramasivam, Ill-Min Chung, Seung-Hyun Kim, Mayakrishnan Prabakaran
Summary: This paper investigates the influence of warp knitted fabric on the flexural properties of ferrocement composites, proposes the idea of using non-metallic mesh to address corrosion issues, and demonstrates through experiments that the use of warp knitted fabric can increase the flexural strength of ferrocement composites.
Article
Chemistry, Applied
Yun-Ju Kim, Seung-Hyun Kim, Backki Kim, Hee-Jong Koh, Won-Ryeol Kim, Ji-Ye Kim, Ill-Min Chung
Summary: This study examined the metabolite profiling of COP1 mutated rice seed (yel-mutant) and found that the total fatty acid content decreased by more than 50% in the yel-mutant compared to the wild-type. The yel-mutant of both cultivars showed significantly higher flavone contents than their wild-type. This study provides useful information for colored rice breeding by revealing the detailed biofunctional metabolic profile under COP1 mutation.
Article
Construction & Building Technology
Ramalingam Malathy, Sellamuthu Ramachandran Rajagopal Sentilkumar, Annamalai Rangasamy Prakash, B. B. Das, Ill-Min Chung, Seung-Hyun Kim, Mayakrishnan Prabakaran
Summary: Silica sand can be used as a partial replacement for fine aggregate in concrete making, and it shows good performance in concrete production.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
