Solid-state fermentation of germinated black bean (Rhynchosia nulubilis) using Lactobacillus pentosus SC65 and its immunostimulatory effect
DC Field | Value | Language |
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dc.contributor.author | Lee, Sulhee | - |
dc.contributor.author | Kwon, Ha Kyoung | - |
dc.contributor.author | Park, Hye-Jin | - |
dc.contributor.author | Park, Young-Seo | - |
dc.date.available | 2020-02-27T08:41:13Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2018-12 | - |
dc.identifier.issn | 2212-4292 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/2991 | - |
dc.description.abstract | Germinated black bean (Rhynchosia nulubilis) (GRN) has several beneficial health effects, including immunostimulation. To enhance the immunostimulatory effect of GRN, it was fermented with lactic acid bacteria (LAB). A total of 57 strains of LAB that showed good growth on GRN were isolated from various fermented foods and vegetables. Among them, Lactobacillus pentosus SC65 was selected as a starter culture for GRN fermentation. Optimum solid-state fermentation conditions of GRN with L. pentosus SC65 (GRN-SC65) were: water content of 40% (v/w), fermentation time of 24 h, fermentation temperature of 30 degrees C, and inoculation volume of 5% (v/w). RAW264.7 cells treated with hot water extract of GRN-SC65 showed high nitric oxide production and phagocytic activity, indicating high immunostimulatory activity of GRN-SC65. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.relation.isPartOf | FOOD BIOSCIENCE | - |
dc.subject | LACTIC-ACID BACTERIA | - |
dc.subject | PHASEOLUS-VULGARIS L. | - |
dc.subject | NITRIC-OXIDE PRODUCTION | - |
dc.subject | STARTER CULTURES | - |
dc.subject | WHEAT BRAN | - |
dc.subject | SEED COATS | - |
dc.subject | ANTIOXIDANT | - |
dc.subject | MACROPHAGES | - |
dc.subject | ANTHOCYANINS | - |
dc.subject | OPTIMIZATION | - |
dc.title | Solid-state fermentation of germinated black bean (Rhynchosia nulubilis) using Lactobacillus pentosus SC65 and its immunostimulatory effect | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000449837800009 | - |
dc.identifier.doi | 10.1016/j.fbio.2018.09.009 | - |
dc.identifier.bibliographicCitation | FOOD BIOSCIENCE, v.26, pp.57 - 64 | - |
dc.identifier.scopusid | 2-s2.0-85054192720 | - |
dc.citation.endPage | 64 | - |
dc.citation.startPage | 57 | - |
dc.citation.title | FOOD BIOSCIENCE | - |
dc.citation.volume | 26 | - |
dc.contributor.affiliatedAuthor | Lee, Sulhee | - |
dc.contributor.affiliatedAuthor | Kwon, Ha Kyoung | - |
dc.contributor.affiliatedAuthor | Park, Hye-Jin | - |
dc.contributor.affiliatedAuthor | Park, Young-Seo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Fermentation | - |
dc.subject.keywordAuthor | Germinated Rhynchosia nulubilis | - |
dc.subject.keywordAuthor | Immunostimulation | - |
dc.subject.keywordAuthor | Lactic acid bacteria | - |
dc.subject.keywordAuthor | Macrophage | - |
dc.subject.keywordPlus | LACTIC-ACID BACTERIA | - |
dc.subject.keywordPlus | PHASEOLUS-VULGARIS L. | - |
dc.subject.keywordPlus | NITRIC-OXIDE PRODUCTION | - |
dc.subject.keywordPlus | STARTER CULTURES | - |
dc.subject.keywordPlus | WHEAT BRAN | - |
dc.subject.keywordPlus | SEED COATS | - |
dc.subject.keywordPlus | ANTIOXIDANT | - |
dc.subject.keywordPlus | MACROPHAGES | - |
dc.subject.keywordPlus | ANTHOCYANINS | - |
dc.subject.keywordPlus | OPTIMIZATION | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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