Gyuri Lee

isolates and their enzymes have the potential for practical application to reduce levels of OTA in food and feed.

Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter. The major phylum-level strains of commercial kom-1 and kom-2 showed differences in proteobacteria of 35.60% and 78.1%, and Firmicutes of 64.06% and 15.57%, respectively. During ferment

Aflatoxins are classified as Group 1 (carcinogenic to humans) by the International Agency for Research on Cancer. In this study, a total of 134 fungal strains were isolated from 65 meju samples, and two fungal isolates were selected as potential aflatoxin B₁ (AFB₁)-biodetoxification fungi. These fungi were identified as <i>Aspergillus oryzae</i> MAO103 and <i>A. oryzae</i> MAO104 by sequencing the beta-tubulin gene. The two <i>A. oryzae</i> strains were able to degrade more

Overexposure to ultraviolet B (UVB) irradiation induces photoaging that is characterized by the formation of wrinkles and loss of skin elasticity. To understand the mechanism of action of probiotics and prebiotics in skin protection against photoaging, we investigated the effects of dietary supplementation with the probiotic, <i>Bifidobacterium longum</i>, and prebiotic, galacto-oligosaccharide, on UVB-induced photoaging in hairless mice. We measured short chain fatty acid (SCFA) levels, antioxi

INTRODUCTION: Facemasks are an important piece of personal protective equipment (PPE) to mitigate the spread of respiratory illnesses, but they can impede communication between patients and healthcare providers. The purpose of this scoping review is to identify effective communication practices while wearing facemasks. DESIGN: Scoping review using a systematic search of articles from the PubMed, CINAHL, and Embase databases. METHODS: The PEO (population, exposure, outcome) methodology was select

Abstract Person-centered mealtime care is individually tailored and directly delivered care that engages individuals in mealtime activities and addresses their needs and preferences. Person-centered mealtime care is associated with positive mealtime behaviors and outcomes in older adults with dementia. Existing tools that assess caregiver knowledge and self-efficacy of mealtime care have low psychometric quality, and few tools focus on person-centered mealtime care. This study developed and test