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Article
Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus
Sorghum (Sorghum bicolor) is a gluten-free supercrop with a high content of phenolic compounds, along with anti-nutrient factors such as tannin that limit its use in food. In this study, we conducted solid-state ...
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Article
Open AccessEnzymatic upcycling of wild-simulated ginseng leaves for enhancing biological activities and compound K
Compound K (CK), a ginsenoside with high bioavailability, is present at low levels in wild-simulated ginseng leaves (WSGL). WSGL contains the CK precursors, Rd and F2, in amounts up to 26.4 ± 0.4 and 24.1 ± 1....
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Article
Open AccessEnhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus
Maca (Lepidium meyenii Walp) is renowned for its phytochemicals, including amino acids, saponins, and macamides, confer nutritional and medicinal benefits. This study analyzed the bioactive constituents of maca v...
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Article
Effects of tomato ketchup and tomato paste extract on hepatic lipid accumulation and adipogenesis
Tomatoes include high levels of lycopene, which is a potent antioxidative, hypolipidemic, and antidiabetic phytochemical. The intake of lycopene is associated with a reduced risk of insulin resistance and meta...
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Article
Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems
This study was conducted to investigate whether the saltiness of naengmyeon (NMS) and onmyeon soups (OMS) could be influenced by the addition of vinegar. The NMS samples were prepared by adding NaCl (at 0.25-1.0%...
