박사

Metagenomics와 Metabolomics 기법을 이용한 김치 발효 특성 및 항비만 효능 규명

박성은 2020년
논문상세정보
' Metagenomics와 Metabolomics 기법을 이용한 김치 발효 특성 및 항비만 효능 규명' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • metabolomics
  • metagenomics
  • 김치
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
158 0

0.0%

' Metagenomics와 Metabolomics 기법을 이용한 김치 발효 특성 및 항비만 효능 규명' 의 참고문헌

  • Yoo, S. R., Kim, Y. J., Park, D. Y., Jung, U. J., Jeon, S. M., Ahn, Y. T., . . . Choi, M. S. (2013). Probiotics L. plantarum and L. curvatus in combination alter hepatic lipid metabolism and suppress diet‐induced obesity. Obesity, 21(12), 2571-2578.
  • Ultrafast clustering algorithms for metagenomic sequence analysis .
    13 , 656–668 . [2012]
  • The ameliorative effects of probiotic Lactobacillus fermentum strain RS-2 on alloxan induced diabetic rats
    28 , 275-284 [2017]
  • The Generalization of Student 's Ratio
    2 , 360-378 [1931]
  • Studies on the Standardization of Chinese Cabbage Kimchi
    30 , 324-332 . [1998]
  • Starter cultures for kimchi fermentation
    25 , 559–568 . [2015]
  • Spontaneous Formation of a Mannitol-Producing Variant of Leuconostoc pseudomesenteroides Grown in the Presence of Fructose
    67 , 2867-2870 [2001]
  • Screening of natural preservatives to inhibit kimchi fermentation
    27 , 257–263 [1995]
  • Screening of Lactic Acid Bacteria as a StarterCulture in Fermented Sausage
    43 , 1289-1295 [2014]
  • Relationship between intestinal microbiota and ulcerativeColitis : Mechanisms andClinical application of probiotics and fecal microbiota transplantation
    24 ( 1 ) , 5 [2018]
  • Qin, Y., Roberts, J. D., Grimm, S. A., Lih, F. B., Deterding, L. J., Li, R., ... & Wade, P. A. (2018). An obesity-associated gut microbiome reprograms the intestinal epigenome and leads to altered colonic gene expression. Genome biology, 19(1), 7.
  • QIIME allows analysis of high-throughputCommunity sequencing data
    7 , 335–336 . [2010]
  • Profiling of fermentative metabolites in kimchi : volatile and non-volatile organic acids
    55 , 463-469 [2012]
  • Park, J. M., Shin, J. H., Gu, J. G., Yoon, S. J., Song, J. C., Jeon, W. M., …Kim, J. M. (2011). Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period. Journal of Bioscience and Bioengineering, 112(4), 356-359.
  • Park, D.-Y., Ahn, Y.-T., Park, S.-H., Huh, C.-S., Yoo, S.-R., Yu, R., . . . Choi, M.-S. (2013). Supplementation of Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032 in diet-induced obese mice is associated with gut microbial changes and reduction in obesity. PloS one, 8(3), e59470.
  • Overweight and obesity : a review of their relationship to metabolic syndrome , cardiovascular disease , and cancer in South America
    71 ( 3 ) , 168-179 . [2013]
  • Obesity and Dysbiosis
    24 ( 3 ) , 121-125 [2015]
  • Obesity : the disease of the twenty-first century
    26 ( S4 ) , S2 [2002]
  • Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation
    23 ( 2 ) , 90-94 . [2009]
  • Novel Leuconostoc citreum starter culture system for the fermentation of kimchi , a fermented cabbage product
    84 , 247–253 . [2003]
  • Microbial succession and metabolite changes during long-term storage of kimchi
    78 , M763–M769
  • Microbial succession and metabolite changes during fermentation of dongchimi , traditional Korean watery kimchi
    164 , 46–53
  • Microbial population dynamics and temperature changes during fermentation of kimjang Kimchi
    46 ( 5 ) , 590–593 [2008]
  • Microbial ecology : human gut microbes associated with obesity
    444 ( 7122 ) , 1022 [2006]
  • Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation
    163 , 171-179 . [2013]
  • Metagenomic analysis of kimchi , a traditional Korean fermented food
    77 , 2264–2274 . [2011]
  • Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
    54 , 1152-1161 [2013]
  • Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeasts in grape wine .
    57 ( 11 ) , 4801– 4809 . [2009]
  • Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 Kimchi samples during fermentation
    66 , 173–183 [2017]
  • Lactobacillus plantarum HAC01 regulates gut microbiota and adipose tissue accumulation in a diet-induced obesity murine model
    101 ( 4 ) , 1605-1614 [2017]
  • Lactobacillus brevis OPK‐3 isolated from kimchi inhibits adipogenesis and exerts anti‐inflammation in 3T3‐L1 adipocyte .
    94 ( 12 ) , 2514-2520 [2014]
  • Lactic acid bacteria in kimchi and their immunomodulatory activities
    1 ( 1 ) , 28–37 [2013]
  • Korean Kimchi : Promoting healthy meals through cultural tradition
    4 ( 3 ) , 172–180 . [2017]
  • Kimchi microflora : History , current status , and perspectives for industrial kimchi production
    98 , 2385–2393 [2014]
  • Kimchi ( Korean fermented vegetables ) as a probiotic food . In R. R. Watson , & V. R. Preedy ( Eds ) , Probiotics , prebiotics , and synbiotics : bioactive foods in health promotion
    pp . 391-408 [2016]
  • Kim, D. W., Kim, B. M., Lee, H. J., Jang, G. J., Song, S. H., Lee, J. I., ... Kim, H. J. (2017). Effects of differnet salt treatments on the fermentation metabolites and bacterial profiles of Kimchi. Journal of Food Science, 82(5), 1124–1131.
  • Is It Time to Use Probiotics to Prevent or Treat Obesity ?
    10 ( 11 ) , 1613 . [2018]
  • In vitro characterization of Lactobacillus brevis KU15006 , an isolate from kimchi , reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties
    112 , 135-141 [2017]
  • Improvements in the Quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain , Leuconostoc citreum GJ7 as a starter
    75 , M103–M110 [2010]
  • Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from Kimchi , a traditional fermented vegetable
    43 , 42-48 . [2014]
  • Human metabolic phenotype diversity and its association with diet and blood pressure
    453 , 396-400 [2008]
  • Human gut microbiota in obesity and after gastric bypass
    106 ( 7 ) , 2365-2370 . [2009]
  • Highly sensitive feature detection for high resolution LC/MS
    9 , 504 [2008]
  • Health benefits of kimchi ( Korean fermented vegetables ) as a probiotic food
    17 , 6–20 [2014]
  • GC–.MS based metabolomics approach of kimchi for the understanding of Lactobacillus plantarum fermentation characteristics
    68 , 313–321 [2016]
  • Functionality and safety of lactic bacterial strains from Korean kimchi
    31 ( 2 ) , 467-473 [2013]
  • From sample treatment to biomarker discovery : a tutorial for untargeted metabolomics based on GC- ( EI )
    900 , 21-35 [2015]
  • Fermentation property of Chinese cabbage kimchi by fermentation temperature and salt concentration
    43 ( 1 ) , 7–11 . [2000]
  • FLASH : fast length adjustment of short reads to improve gen ome assemblies
    27 , 2957–2963 . [2011]
  • Evaluating the anti-obesity potential of Lactobacillus fermentum 4B1 , a probiotic strain isolated from balao-balao , a traditional Philippine fermented food
    24 ( 2 ) , 819 [2017]
  • Endophytic bacterial diversity in Korean kimchi made of Chinese cabbage leaves and their antimicrobial activity against pathogens
    56 , 24-33 [2015]
  • Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation
    160 , 252– 259
  • Effects of four Bifidobacteria on obesity in high-fat diet induced rats
    16 ( 27 ) , 3394 [2010]
  • Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
    153 , 378–387 [2012]
  • Effect of temperature on microbial changes during kimchi fermentation
    2 ( 1 ) , 9–14 [2013]
  • Effect of fermentation temperature on the volatile composition of Kimchi
    81 ( 11 ) , C2623– C2629 . [2016]
  • Effect of Temperature and Salt Concentration on Kimchi Fermentation
    16 , 443-450 [1984]
  • Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi
    19 , 641–.646 [2010]
  • Effect of Lactobacillus acidophilus NS1 on plasma cholesterol levels in diet-induced obese mice
    98 ( 3 ) , 1492-1501 [2015]
  • Discussion on the origin of Kimchi , representative of Korean unique fermented vegetables
    2 ( 3 ) , 126–136 . [2015]
  • Diet-induced metabolic improvements in a hamster model of hypercholesterolemia are strongly linked to alterations of the gut microbiota
    75 ( 12 ) , 4175-4184 [2009]
  • Controlled fermentation of kimchi using naturally occurring antimicrobial agents
    32 , 20-31 [2012]
  • Comparative meta-analysis of the effect of Lactobacillus species on weight gain in humans and animals .
    53 ( 2 ) , 100-108 . [2012]
  • Change of microbial communities in kimchi fermentation at low temperature
    39 ( 1 ) , 45–50 [2003]
  • Biochemical , microbiological , and nutritional aspects of kimchi ( Korean fermented vegetable products )
    34 , 175–203 [1994]
  • Bacterial community structure in kimchi , a Korean fermented vegetable food , as revealed by 16S rRNA gene analysis
    103 , 91–96 [2005]
  • Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing
    30 , 197–204 [2012]
  • Association between body mass index and Firmicutes/Bacteroidetes ratio in an adult Ukrainian population
    17 ( 1 ) , 120 . [2017]
  • Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce ( moromi ) fermentation
    78 , 181-188 [2017]
  • Antiobesity effects of kimchi in diet-induced obese mice
    2 ( 3 ) , 137-144 . [2015]
  • Analysis of kimchi microflora using denaturing gradient gel electrophoresis
    102 , 143–150 [2005]
  • A taxonomic signature of obesity in a large study of American adults
    8 ( 1 ) , 9749 [2018]