Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ki, Hosam | - |
dc.contributor.author | Baek, Jun-Seok | - |
dc.contributor.author | Hawkes, Hye-Jin Kim | - |
dc.contributor.author | Kim, Young Soo | - |
dc.contributor.author | Yeon Hwang, Kwang | - |
dc.date.accessioned | 2023-09-04T19:23:32Z | - |
dc.date.available | 2023-09-04T19:23:32Z | - |
dc.date.created | 2023-07-04 | - |
dc.date.issued | 2023-05 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/190212 | - |
dc.description.abstract | Kamut sprouts (KaS) contain several biologically active compounds. In this study, solid-state fermentation using Saccharomyces cerevisiae and Latilactobacillus sakei was used to ferment KaS (fKaS-ex) for 6 days. The fKaS-ex showed a 26.3 mg/g dried weight (dw) and 46.88 mg/g dw of polyphenol and the beta-glucan contents, respectively. In the Raw264.7 and HaCaT cell lines, the non-fermented KaS (nfKaS-ex) decreased cell viability from 85.3% to 62.1% at concentrations of 0.63 and 2.5 mg/mL, respectively. Similarly, the fKaS-ex decreased cell viability, but showed more than 100% even at 1.25 and 5.0 mg/mL concentrations, respectively. The anti-inflammatory effect of fKaS-ex also increased. At 600 mu g/mL, the fKaS-ex exhibited a significantly higher ability to reduce cytotoxicity by suppressing COX-2 and IL-6 mRNA expressions as well as that for IL-1 beta mRNA. In summary, fKaS-ex exhibited significantly lower cytotoxicity and increased anti-oxidant and anti-inflammatory properties, indicating that fKaS-ex is beneficial for use in food and other industries. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | MDPI | - |
dc.title | Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Hawkes, Hye-Jin Kim | - |
dc.identifier.doi | 10.3390/foods12112107 | - |
dc.identifier.scopusid | 2-s2.0-85163136535 | - |
dc.identifier.wosid | 001004903700001 | - |
dc.identifier.bibliographicCitation | FOODS, v.12, no.11, pp.1 - 16 | - |
dc.relation.isPartOf | FOODS | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 12 | - |
dc.citation.number | 11 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 16 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | SOLID-STATE FERMENTATION | - |
dc.subject.keywordPlus | KHORASAN | - |
dc.subject.keywordPlus | WHEAT | - |
dc.subject.keywordPlus | HEALTH | - |
dc.subject.keywordPlus | ANCIENT | - |
dc.subject.keywordPlus | FLOURS | - |
dc.subject.keywordPlus | IMPACT | - |
dc.subject.keywordPlus | DIET | - |
dc.subject.keywordAuthor | kamut sprouts | - |
dc.subject.keywordAuthor | anti-oxidant | - |
dc.subject.keywordAuthor | fermentation | - |
dc.subject.keywordAuthor | cytotoxicity studies | - |
dc.identifier.url | https://www.mdpi.com/2304-8158/12/11/2107 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea+82-2-2220-1365
COPYRIGHT © 2021 HANYANG UNIVERSITY.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.