Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract
DC Field | Value | Language |
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dc.contributor.author | Cho, Yun-Ju | - |
dc.contributor.author | Kim, Dong-Hyeon | - |
dc.contributor.author | Jeong, Dana | - |
dc.contributor.author | Seo, Kun-Ho | - |
dc.contributor.author | Jeong, Heon Sang | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.contributor.author | Kim, Hyunsook | - |
dc.date.accessioned | 2022-07-12T00:48:23Z | - |
dc.date.available | 2022-07-12T00:48:23Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2018-04 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/150238 | - |
dc.description.abstract | Few studies have assessed the probiotic characteristics and antioxidant activity of the kefir-derived yeast, Kluyveromyces marxianus, and its synergistic interactions with polyphenol-rich grape seed flour (GSF)/extract (GSE). We examined several probiotic characteristics (gastric resistance, intestinal resistance, cholesterol reduction, adhesiveness to intestinal cells) of four K. marxianus strains. Each of the yeasts showed 5–25% greater intestinal cell adhesiveness than that of Lactobacillus acidophilus. Among the four yeast strains, K. marxianus KU140723-02 (KM2) exhibited the greatest antioxidant activity. When incubated with GSF/GSE, its antioxidant activity was synergistically increased by two-fold. In conclusion, a combination of kefir-derived yeast KM2 and GSF/GSEs may be a novel functional food ingredient with antioxidant properties targeting gut health. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.title | Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.contributor.affiliatedAuthor | Kim, Hyunsook | - |
dc.identifier.doi | 10.1016/j.lwt.2018.01.010 | - |
dc.identifier.scopusid | 2-s2.0-85044305847 | - |
dc.identifier.wosid | 000426535600073 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.90, pp.535 - 539 | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 90 | - |
dc.citation.startPage | 535 | - |
dc.citation.endPage | 539 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | LACTOBACILLUS-ACIDOPHILUS | - |
dc.subject.keywordPlus | ANTIOXIDANT ACTIVITY | - |
dc.subject.keywordPlus | CHOLESTEROL | - |
dc.subject.keywordPlus | BACTERIA | - |
dc.subject.keywordPlus | MICROBIOTA | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | STRAINS | - |
dc.subject.keywordPlus | GRAINS | - |
dc.subject.keywordPlus | ACID | - |
dc.subject.keywordAuthor | Kefir | - |
dc.subject.keywordAuthor | Yeast | - |
dc.subject.keywordAuthor | Probiotics | - |
dc.subject.keywordAuthor | Grape seed flour | - |
dc.subject.keywordAuthor | Antioxidant activity | - |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0023643818300100?via%3Dihub | - |
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