• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1304-1308
• /
• 1997

In the course of studies for anti-plaque agents, novel procyanidin structure isolated from Artocarpus heterophyllus folium was established by thiolysis and spectroscopic analysis. The chemical structure was identified for $(-)-epiafzelecin-(4{\beta}{\rightarrow}8)-afzelecin-(4{\alpha}-8)-catechin$ containing the trimeric flavan-3-ols and molecular weight was 833[M-H] by FAB-MS negative ion method. The inhibitory effect on the glucosyltransferase activity was investigated, novel compound showed complete inhibition at 1.0 mM and inhibited on the glucosyltransferase noncompetitively.

• 한국생물공학회:학술대회논문집
• /
• 2005.04a
• /
• pp.110-110
• /
• 2005

• Food Science and Industry
• /
• v.40 no.4
• /
• pp.10-18
• /
• 2007

• Journal of the Korean Society of Food Culture
• /
• v.38 no.4
• /
• pp.185-190
• /
• 2023

This paper elucidates the novel direction of food research in the era of the 4^th Industrial Revolution characterized by personalized approaches. Since conventional approaches for identifying novel food materials for health benefits are expensive and time-consuming, there is a need to shift towards AI-based approaches which offer more efficient and cost-effective methods, thus accelerating progress in the field of food science. However, relevant research papers in this field present several challenges such as regional and ethnic differences and lack of standardized data. To tackle this problem, our study proposes to address the issues by acquiring and normalizing food and biological big data. In addition, the paper demonstrates the association between heath status and biological big data such as metabolome, epigenome, and microbiome for personalized healthcare. Through the integration of food-health-bio data with AI technologies, we propose solutions for personalized healthcare that are both effective and validated.

• 한국생물공학회:학술대회논문집
• /
• 2005.04a
• /
• pp.29-29
• /
• 2005

• Proceedings of the Korean Society of Food Science and Nutrition Conference
• /
• 2004.11a
• /
• pp.198-202
• /
• 2004

• Bulletin of Food Technology
• /
• v.19 no.2
• /
• pp.140-148
• /
• 2006

• Food Industry And Nutrition
• /
• v.8 no.3
• /
• pp.1-8
• /
• 2003

• Food Industry And Nutrition
• /
• v.5 no.2
• /
• pp.60-64
• /
• 2000

• Korean Journal of Food Science and Technology
• /
• v.52 no.1
• /
• pp.11-18
• /
• 2020

Bacteria of the genus Enterococcus are of importance in food fermentations as well as their use as probiotics in humans and livestock. However, they are also important nosocomial pathogens that cause infections. Some strains are resistant to multiple antibiotics and possess virulence factors. The role of Enterococcus species in disease has raised issues on their safety for use in foods or as probiotics. First, this review summarized the positive and negative traits of Enterococcus spp. to illustrate the controversial nature of this bacterial genus and discussed the current genomic approaches can eliminate pathogenic strains. Then, this review examined the current status of starter development for traditional food fermentations and the regulation on the approval of novel food microorganisms in Korea to point out problems in the regulation. Based on the conclusions from the studies on Enterococcus spp., we suggested the direction of safety assessment of novel food microorganisms in Korea.