Dr. So-Young Kim

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Academic Career Length

14Years (2013-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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27 November 2021 in Microorganisms

Journal Article

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

예장

Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W. cibaria JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on W. cibaria JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.) were intrinsic characteristics; (2) There were no acquired virulence genes including Cytolysin (cylA), aggregation substance (asa1), Hyaluronidase (hyl), and Gelatinase (gelE); (3) this strain also lacked β-hemolysis and the production of toxic metabolites (D-lactate and bile salt deconjugation). Consequently, W. cibaria JW15 is expected to be applied as a functional food ingredient in the food market.

3 November 2015 in Molecules

Journal Article

Antihypertensive Effects of Artemisia scoparia Waldst in Spontaneously Hypertensive Rats and Identification of Angiotensin I Converting Enzyme Inhibitors

We investigated the antihypertensive effects of Artemisia scoparia (AS) in spontaneously hypertensive rats (SHR). The rats were fed diets containing 2% (w/w) hot water extracts of AS aerial parts for 6 weeks. The AS group had significantly lower systolic and diastolic blood pressure levels than the control group. The AS group also had lower angiotensin I converting enzyme (ACE) activity and angiotensin II content in serum compared to the control group. The AS group showed higher vascular endothelial growth factor and lower ras homolog gene family member A expression levels in kidney compared to the control group. The AS group had significantly lower levels of plasma lipid oxidation and protein carbonyls than the control group. One new and six known compounds were isolated from AS by guided purification. The new compound was determined to be 4′-O-β-D-glucopyranoyl (E)-4-hydroxy-3-methylbut-2-enyl benzoate, based on its nuclear magnetic resonance and electrospray ionization-mass spectroscopy data.

27 January 2022 in Foods

Journal Article

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Srinivasan Ramalingam

Dr. Ashutosh Bahuguna

Gochujang, fermented red pepper paste, is a grain-based Korean traditional food. The quality of gochujang produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of gochujang from 35 traditional cottage industries for physicochemical and microbial characteristics, along with volatile compound contents. In addition to microbial characteristics, salinity, pH, free amino nitrogen, and alcohol content were evaluated. Ethanol was detected as the predominant alcohol and 57% of tested gochujang products harbored >1% of total alcohol content, which was above the recommended level for halal products. Gochujang products contained hexadecanoic and linoleic acids predominantly and several volatile compounds belonging to the classes of alcohols, aldehydes, alkanes, nitrogen-containing compounds, and terpenes. A wide range of aerobic mesophilic bacteria (2.79–8.73 log CFU/g) and yeast counts (1.56–7.15 log CFU/g) was observed. Five distinct yeast species were identified, including Zygosaccharomyces rouxii. Eight gochujang products were found to be contaminated with Bacillus cereus (>4 log CFU/g). This study suggests that there is a need to limit B. cereus contamination in cottage industry products and reduce alcohol content to comply with halal food guidelines.

28 December 2021 in Foods

Journal Article

Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

예장

The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples fermented by Aspergillus oryzae alone or with Bacillus velezensis. We developed fast-stable processing techniques to obtain Meju from A. oryzae and B. velezensis using the inoculation method, thereby ensuring safety in the production of soybean paste. The amino-type nitrogen content increased from an initial 180–228 mg% to a final 226–776 mg% during fermentation and was higher in Meju inoculated separately with the fungi and bacteria (C group) than in Meju co-inoculated with both the starters concurrently (D group). The levels of metabolites such as glucose, myo-inositol, glycerol, and fatty acids (palmitic, stearic, oleic, and linoleic acids) in Meju fermented by A. oryzae with B. velezensis were higher than those in Meju fermented by A. oryzae alone. Fungal growth was affected by the inoculated bacteria, which often occurs during the fermentation of co-inoculated Meju.

8 May 2023 in Fermentation

Journal Article

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds. To discover functional AAB for industrial use, we isolated and selected strains from farm-produced vinegars using a CaCO₃-containing medium. The seven isolated strains belonged to Acetobacter cerevisiae and Acetobacter pasteurianus. These strains were tolerant to ethanol concentrations up to 12% (v/v). Acidification was seen for GHA 7, GYA 23, JGB 21-17, and GHA 20 strains at a growth temperature of 40 °C. The seven AAB isolates had strong antibacterial activity against Staphylococcus aureus. Antioxidant activity, as assessed using the DPPH and ABTS assays, was two- and four-fold higher than that for the negative control (1% acetic acid), respectively. We also observed 91.3% inhibition of angiotensin-converting enzyme activity for the KSO 5 strain, which was higher than that for the positive control, 0.1% captopril (76.9%). All strains showed complete inhibition of α-glucosidase, except JGB 21-17 and GHA 7, which showed 98.3% inhibition. Our work suggests the usefulness of the selected strains as seed strains for the highly efficient production of functional vinegar and illustrates the identification of useful functional characteristics on a scientific basis.

5 July 2022 in Agriculture

Journal Article

Antioxidant and Anti-Inflammatory Effects of Ethanol Extract from Whole Onion (Allium cepa L.) with Leaves

This study was conducted to evaluate and to increase the usage of the whole onion (Allium cepa L.), which is composed of a small bulb and many leaves that are discarded as by-products before the bulbs grow. Whole onions are harvested early in immature condition, which allows the other onion bulbs to grow well. We compared its functional activities with those of quercetin, which is one of its major components. The antioxidant activities of ethanol extract from the whole onion (WOEE) were measured by DPPH and ABTS radical scavenging activities, and superoxide dismutase (SOD) and catalase (CAT) activities. The anti-inflammatory effects of WOEE were investigated in RAW 264.7 macrophages treated with LPS by analyzing cytokine levels and expressions using ELISA kits and RT-PCR assays, respectively. WOEE showed high antioxidant effects on DPPH and ABTS radical scavenging activities, and SOD and CAT activities. WOEE significantly reduced the production of nitric oxide, IL-1β, IL-6, and TNF-α, and/or their mRNA expressions in a dose-dependent manner. The results indicated that whole onions had antioxidant and anti-inflammatory effects, which were comparable with quercetin and may be used as a novel potential therapeutic candidate.

About Me

So-Young Kim (Dr.) was born in the Republic of Korea in 1977. She received B.E., M.E., and Ph.D. degrees from Chungbuk National University (Cheonju, Korea) in 2000 and 2003, and Tokyo University of Agriculture and Technology (Tokyo, Japan) in 2006, respectively. She joined Postdoctoral Training in Food Science and Technology, Chungbuk National University (Cheonju, Korea) from 2006 to 2008. Dr. Kim has been a member of the Rural Development Administration (RDA), Wanju, Korea, since 2008, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. Her recent publications are as follows: Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products. (2021) Foods 2021, 10, 2370.; Metabolite profile and immunomodulatory properties of bellflower root vinegar produced using Acetobacter pasteurianus A11-2. (2020) Foods 9, 1063.; Study on relationship between quality characteristics and exterior environment of the Korean traditional Gochujang produced in 2018 by 8 regions of Korea Korean J. (2019) Food Preserv., 26; and Changes in physicochemical characteristics in law-salt Doenjang by adding halophytes. (2018) Korean J. Food Preserv. 25(7), 819-829.

Dr. So-Young Kim

Dr. So-Young Kim

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Representative Publications

About Me