Sae Hun Kim
고려대학교 생화학과 · 생화학·유전·분자생물학
Sae Hun Kim 교수의 연구실은 프로바이오틱스와 발효유제품이 장-골 축축( gut-bone axis )에 미치는 영향을 중심으로 연구를 진행하고 있습니다. 특히 낙농유를 이용한 발효제품이 골다골증 예방 및 치료에 미치는 영향, 프리바이오틱스를 활용한 프로바이오틱스의 안정화 및 미세캡슐화 기술 개발에도 주력하고 있습니다. 연구는 기초 생물학적 메커니즘부터 동물 모델 및 물리화학적 분석까지 다각도로 진행됩니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
Summary The objective of this study was to evaluate the effects of prebiotic substrates on the growth of Lactobacillus acidophilus ATCC 43121 and to investigate the utilisation of these prebiotic substrates as coating materials for microencapsulation. The cell growth of L. acidophilus ATCC 43121 was significantly increased in the presence of fructooligosaccharide, lactulose and raffinose. The microencapsulation of L. acidophilus ATCC 43121 cells was carried out by dry surface reforming process (
The current study aimed to investigate the anti‐osteoporotic effects of a Lactobacillus plantarum B719‐fermented milk product (FMP‐B719). Higher proliferation and mineralisation were observed in FMP‐B719‐treated MC3T3‐E1 mouse pre‐osteoblastic cells than those in L. casei ATCC 393‐FMP‐treated MC3T3‐E1 cells. Moreover, FMP‐B719 normalised the serum alkaline phosphatase (9.37 ± 1.92 U/L) and phosphorus (8.28 ± 0.1 mg/dL) in a rat model of ovariectomy‐induced postmenopausal osteoporosis. Furthermor
This article identifies novel factors involved in cholesterol reduction by probiotic bacteria, which were identified using genetic and proteomic approaches. Approximately 600 Lactobacillus acidophilus A4 mutants were created by random mutagenesis. The cholesterol-reducing ability of each mutant was determined and verified using two different methods: the o-phthalaldehyde assay and gas chromatographic analysis (GC). Among screened mutants, strain BA9 showed a dramatically diminished ability to re
Low moisture part-skim Mozzarella cheeses (MC) were manufactured using fresh bovine and caprine milk to study melting, physico-chemical, textural, and microstructural properties of the cheeses during 8 wk of refrigerated storage. Structural changes in cheese matrix were evaluated by scanning electron microscopy and by proteolytic patterns using nitrogen solubility, SDS-PAGE, and Gel-pro analyzer. Meltability of ripened cow and goat MC were not different when fat content of both milks were standa
Limited information is available regarding the effect of Lactobacillus on the gut–bone axis. We examined whether 10‐week administration of milk products fermented by Lactobacillus fermentum MF27 and/or Lactobacillus casei 393 modified gut–bone dysbiosis induced by ovariectomy and lipopolysaccharide (OVX‐LPS) in rats. The fermented milk products selectively modulated gut microbiota composition and improved intestinal barrier function; they suppressed osteoclastogenesis, thereby increasing trabecu
The two Lactobacillus FMPs used in the study can be an ideal method that has its potential of treating post-menopausal osteoporosis instead of drug treatments.
