Chan-Ho Lee

Bio: Chan-Ho Lee is an academic researcher. The author has contributed to research in topics: Chemistry & Immunology. The author has an hindex of 1, co-authored 1 publications receiving 371 citations.

Aspergillus oryzae GB -107 fermentation improves nutritional quality of food soybeans and feed soybean meals

Abstract: This study evaluated the effect of fermentation on the nutritional quality of food-grade soybeans and feedgrade soybean meals. Soybeans and soybean meals were fermented by Aspergillus oryzae GB-107 in a bed-packed solid fermentor for 48 hours. After fermentation, their nutrient contents as well as trypsin inhibitor were measured and compared with those of raw soybeans and soybean meals. Proteins were extracted from fermented and non-fermented soybeans and soybean meals, and the peptide characteristics were evaluated after electrophoresis. Fermented soybeans and fermented soybean meals contained 10% more (P 60 kDa) (P < .05). Fe...

Fermented Sprouts of Codonopsis lanceolata Suppress LPS-Induced Inflammatory Responses by Inhibiting NF-κB Signaling Pathway in RAW 264.7 Macrophages and CD1 Mice

Abstract: The interest in bioconversion through fermentation of sprouts produced in smart farms is increasing due to their potential health benefits. Codonopsis lanceolata (CL) is reported to alleviate inflammatory conditions, but much research is still needed to determine which types and parts of CL are most effective. This study investigated the anti-inflammatory effects of a fermented extract of CL sprouts’ aerial part (F-CSA) against LPS-stimulated RAW 264.7 macrophages and mice. In the screening test, F-CSA showed the most substantial anti-inflammatory effect among several samples, containing the highest total flavonoids, tannins, and polyphenols. UPLC-ESI-Q/TOF-MS and HPLC analysis revealed that F-CSA had the highest amount of luteolin among all the CL samples analyzed. F-CSA reduced the release of inflammatory cytokines and mediators such as NO and PGE2 by inhibiting the expression levels of iNOS and COX-2 in LPS-stimulated macrophages. Further, we found that the anti-inflammatory effects of F-CSA were mediated by inhibiting the JNK/NF-κB signaling pathway. Moreover, F-CSA improved survival rates and reduced plasma levels of NO and IL-6 in CD1 mice stimulated with LPS. These findings suggest that F-CSA, which contains luteolin, can alleviate inflammation in LPS-induced RAW 264.7 cells and a CD1 mouse model by inhibiting the JNK/NF-κB signaling pathways.

Banana by-products: an under-utilized renewable food biomass with great potential.

Abstract: Banana (Musaceae) is one of the world’s most important fruit crops that is widely cultivated in tropical countries for its valuable applications in food industry. Its enormous by-products are an excellent source of highly valuable raw materials for other industries by recycling agricultural waste. This prevents an ultimate loss of huge amount of untapped biomass and environmental issues. This review discusses extensively the breakthrough in the utilization of banana by-products such as peels, leaves, pseudostem, stalk and inflorescence in various food and non-food applications serving as thickening agent, coloring and flavor, alternative source for macro and micronutrients, nutraceuticals, livestock feed, natural fibers, and sources of natural bioactive compounds and bio-fertilizers. Future prospects and challenges are the important key factors discussed in association to the sustainability and feasibility of utilizing these by-products. It is important that all available by-products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products.

Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.

Abstract: Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.

Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs.

Abstract: An experiment was conducted to determine the apparent (AID) and standardized (SID) ileal digestibility of CP and AA in weanling pigs of 4 soybean products, fish meal, and casein. The 4 soybean products were conventional dehulled soybean meal (SBM), soy protein isolate (SPI), fermented soybean meal (FSBM), and enzyme-treated soybean meal (ESBM). Seven weanling barrows (initial BW: 10.9 +/- 2.3 kg) were individually fitted with a T-cannula in the distal ileum. The barrows were allotted to a 7 x 7 Latin square design with 7 diets and seven 7-d periods. Six cornstarch-based diets were prepared using each of the protein sources as the sole source of CP and AA. An N-free diet was used to measure basal endogenous losses of CP and AA. Results showed that except for Lys, the AID and SID of AA in FSBM was not different from SBM, and with a few exceptions, the AID and SID of most AA in SBM, FSBM, and ESBM were not different from each other and from the AID and SID of AA in fish meal. Likewise, the AID and SID of AA in ESBM and SPI were not different, but the AID and SID of most AA in SPI were greater (P < 0.05) than in SBM and FSBM. The AID and SID of most AA in SPI were not different from the AID and SID of AA in casein. In conclusion, FSBM and ESBM had similar SID of most AA as SBM, but SPI has the greatest SID of AA among the 4 soybean products. Casein had the greatest SID of AA among the protein sources studied.

Immunoreactivity and amino acid content of fermented soybean products.

Abstract: Food allergy has become a public health problem that continues to challenge both the public and the food industry. The objective of this research was the detection and quantification of the major human allergenic soy proteins and to study the reduction in immunoreactivity and improvement of amino acid content after fermentation of soybean flour. Fermentation was carried out in the solid state of cracked seeds inoculated with Aspergillus oryzae, Rhizopus oryzae, and Bacillus subtilis and in the liquid state of milled soybean flours fermented naturally by microorganisms present only in the seeds or by inoculation with Lactobacillus plantarum. ELISA and Western blot were used to quantify IgE antibody response, and HPLC was used to identify and quantify total amino acids. L. plantarum fermented soy flour showed the highest reduction in IgE immunoreactivity (96-99%) depending upon the sensitivity of the plasma used. Among the solid fermented products, the lowest reduction in immunoreactivity was obtained when mold strains, R. oryzae and A. oryzae, were used (66 and 68%, respectively, for human plasma 97.5 kUA/L). Among the solid fermented products, those inoculated with B. subtilis yielded a 81 and 86% reduction in immunoreactivity against both human plasma 97.5 IgE kUA/L and human pooled plasma samples, respectively. When soybean was subjected to liquid fermentation, most of the total amino acids increased significantly ( p < or = 0.05). In solid fermentation with R. oryzae, only Ala and Thr content improved. Fermentation can decrease soy immunoreactivity, and there is potential of developing nutritious hypoallergenic soy products.