Sang‐Hee Cho, Hyun‐Jeong Shim, Mi‐Ra Park, Jina Choi et al.
Abstract Galectin 3-binding protein (LGALS3BP, also known as 90K) is a multifunctional glycoprotein involved in immunity and cancer. However, its precise role in colon inflammation and tumorigenesis remains unclear. Here, we showed that Lgals3bp −/− mice were highly susceptible to colitis and colon ...
Md. Azizul Haque, Soo Young Hong, Chung Eun Hwang, Su Cheol Kim et al.
Chlorpyrifos (CP) residues are absorbed from soil and often found in Korean cabbages that are being used to make kimchi. Lactobacillus sakei WCP904, harboring the organophosphorus (OP) hydrolase gene opdD, was isolated from CP-impregnated mulkimchi. The cloned gene opdD from strain CP904 comprises 8...
Md. Azizul Haque, Chung Eun Hwang, Su Cheol Kim, Du Yong Cho et al.
This study is aimed to reveal the molecular incidence of organophosphorus insecticides degradation during the fermentation of Korean food yeulmu-mulkimchi. To this end, two opdA and opdE which consist of 930 and 894 bp that encode 309 and 297 amino acids, respectively, were cloned from the Leuconost...
Chung Eun Hwang, Md. Azizul Haque, Jin Hwan Lee, Yeong Hun Song et al.
This study evaluated the changes in γ-aminobutyric acid (GABA) and isoflavone aglycone contents from soy powder yogurt (SPY) due to sprouting of soybean (1 cm) and fermentation with Lactobacillus brevis. The levels of GABA and the aglycone form increased, and the glutamate decarboxylase and β-glucos...
Chung Eun Hwang, Md. Azizul Haque, Jin Hwan Lee, Ok Soo Joo et al.
In this study, soy-powder yogurt (SPY) with enhanced levels of γ-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAA...
Chung Eun Hwang, Md. Azizul Haque, Su Young Hong, Su Cheol Kim et al.
The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain re...
Md. Azizul Haque, Hee Yul Lee, Du Yong Cho, Jin Hwan Lee et al.
Abstract An organophosphorus (OP) insecticides degrading strain Lactobacillus plantarum WCP931, harboring OP hydrolase (OpdC) gene, was isolated during kimchi fermentation. The strain WCP931 appeared a significant survival rate of 51 to 96% under the artificial gastric acidic condition at pH 2 to 3 ...