Ontology type: schema:ScholarlyArticle Open Access: True
2019-12
AUTHORSAshutosh Bahuguna, Shruti Shukla, Jong Suk Lee, Vivek K. Bajpai, So-Young Kim, Yun Suk Huh, Young-Kyu Han, Myunghee Kim
ABSTRACTThree different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-proliferative activity of garlic-supplemented Doenjang. As a measure of nutritive value, a high amount of total free amino acids, 4,290.73 mg/100 g-5,492.94 mg/100 g, was observed in prepared Doenjang. Among all preparations, 3% freeze-dried garlic-supplemented Doenjang proved the most effective against gastric adenocarcinoma and lung adenocarcinoma with 50% inhibition concentration of 7.66 ± 0.53 mg/mL and 7.82 ± 0.34 mg/mL, respectively. However 10% fresh-garlicsupplemented Doenjang (GGD-10) showed better activity against colorectal adenocarcinoma (HT29) cell line. Furthermore, GGD-10 effectively reduced colony formation and altered mitochondrial membrane potential of HT29 cells. Absence of pathogenic bacteria (Staphylococcus aureus, Salmonella species and Bacillus cereus) and aflatoxin was observed in Doenjang samples. In addition, nontoxic amount of anti-nutritional biogenic amines was observed in all the samples. The results collectively suggest that the addition of garlic in Doenjang can improve its nutritional and functional value, resulting in the protection of consumers from protein deficiencies and various stress conditions. More... »
PAGES5436
http://scigraph.springernature.com/pub.10.1038/s41598-019-41691-3
DOIhttp://dx.doi.org/10.1038/s41598-019-41691-3
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1113158031
PUBMEDhttps://www.ncbi.nlm.nih.gov/pubmed/30931955
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Biochemistry and Cell Biology",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Biological Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "Yeungnam University",
"id": "https://www.grid.ac/institutes/grid.413028.c",
"name": [
"Department of Food Science and Technology, Yeungnam University, 38541, Gyeongsan, Gyeongsangbuk-do, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Bahuguna",
"givenName": "Ashutosh",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Dongguk University",
"id": "https://www.grid.ac/institutes/grid.255168.d",
"name": [
"Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, 04620, Seoul, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Shukla",
"givenName": "Shruti",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Taegu Science University",
"id": "https://www.grid.ac/institutes/grid.496134.d",
"name": [
"Division of Food & Nutrition and Cook, Taegu Science University, 41453, Daegu, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Lee",
"givenName": "Jong Suk",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Dongguk University",
"id": "https://www.grid.ac/institutes/grid.255168.d",
"name": [
"Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, 04620, Seoul, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Bajpai",
"givenName": "Vivek K.",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Rural Development Administration",
"id": "https://www.grid.ac/institutes/grid.420186.9",
"name": [
"Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, 166 Nongsaengmyeong-ro, Iseo-myeon, 55365, Wanju, Jellabuk-do, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Kim",
"givenName": "So-Young",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Inha University",
"id": "https://www.grid.ac/institutes/grid.202119.9",
"name": [
"Department of Biological Engineering, Biohybrid Systems Research Center (BSRC), Inha University, 100 Inha-ro, 22212, Nam-gu, Incheon, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Huh",
"givenName": "Yun Suk",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Dongguk University",
"id": "https://www.grid.ac/institutes/grid.255168.d",
"name": [
"Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, 04620, Seoul, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Han",
"givenName": "Young-Kyu",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Yeungnam University",
"id": "https://www.grid.ac/institutes/grid.413028.c",
"name": [
"Department of Food Science and Technology, Yeungnam University, 38541, Gyeongsan, Gyeongsangbuk-do, Republic of Korea"
],
"type": "Organization"
},
"familyName": "Kim",
"givenName": "Myunghee",
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1016/j.phymed.2015.10.015",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1000422466"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11912-010-0139-7",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1001294844",
"https://doi.org/10.1007/s11912-010-0139-7"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11912-010-0139-7",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1001294844",
"https://doi.org/10.1007/s11912-010-0139-7"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0891-5849(98)00315-3",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1001804157"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0378-1097(03)00611-6",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1004161037"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.cmet.2013.12.003",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1006240168"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1186/s12906-016-1437-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007108650",
"https://doi.org/10.1186/s12906-016-1437-x"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1186/s12906-016-1437-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007108650",
"https://doi.org/10.1186/s12906-016-1437-x"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1750-3841.2010.01774.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1009949534"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fm.2005.12.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1011920650"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0076-6879(99)99017-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1013129962"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ejphar.2003.11.059",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1013202422"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jff.2014.12.026",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1013362932"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2016.10.135",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1016906515"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.chroma.2011.10.040",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1016952075"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.4093/dmj.2016.40.1.12",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1021657820"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.biocel.2006.07.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1023574724"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1186/1475-2891-1-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1024529865",
"https://doi.org/10.1186/1475-2891-1-4"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1432-1033.1974.tb03714.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1024991741"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0168-1605(03)00080-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1025776252"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0168-1605(03)00080-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1025776252"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3390/molecules13030581",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1026508211"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3390/molecules13030581",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1026508211"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3389/fmicb.2016.02170",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029838787"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/jfs.12109",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1032592119"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2006.01.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1033426688"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.4315/0362-028x.jfp-15-416",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1034559110"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2006.08.028",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1035562948"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3164/jcbn.12-24",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1036358180"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3390/nu3060694",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1039915192"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fct.2010.01.034",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041385601"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1080/21553769.2015.1051243",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1044349183"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/1750-3841.12942",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1045991749"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.nut.2005.11.007",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1047868069"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.4103/1477-3163.126759",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1049139714"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2222.2009.03374.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1053113599"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1016/j.jef.2015.02.003",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1053269179",
"https://doi.org/10.1016/j.jef.2015.02.003"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf010865b",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055899061"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf010865b",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055899061"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf9913458",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055932019"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf9913458",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055932019"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1089/jmf.2014.0064",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1059283371"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.2174/18715206113139990301",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1069218880"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.3746/pnf.2016.21.3.221",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1071359438"
],
"type": "CreativeWork"
},
{
"id": "https://app.dimensions.ai/details/publication/pub.1077516033",
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/acssuschemeng.6b01937",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1083825145"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/jfs.12368",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1085461643"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodcont.2017.06.035",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1086154035"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2017.07.024",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1090689527"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.lwt.2017.08.047",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1091223728"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fgb.2017.08.005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1091237689"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1038/s41598-017-09551-0",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1091572446",
"https://doi.org/10.1038/s41598-017-09551-0"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ijfoodmicro.2017.09.011",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1091862749"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1038/s41598-017-18644-9",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1100179136",
"https://doi.org/10.1038/s41598-017-18644-9"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1038/s41598-017-18644-9",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1100179136",
"https://doi.org/10.1038/s41598-017-18644-9"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fct.2018.04.018",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1103195334"
],
"type": "CreativeWork"
}
],
"datePublished": "2019-12",
"datePublishedReg": "2019-12-01",
"description": "Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-proliferative activity of garlic-supplemented Doenjang. As a measure of nutritive value, a high amount of total free amino acids, 4,290.73\u2009mg/100\u2009g-5,492.94\u2009mg/100\u2009g, was observed in prepared Doenjang. Among all preparations, 3% freeze-dried garlic-supplemented Doenjang proved the most effective against gastric adenocarcinoma and lung adenocarcinoma with 50% inhibition concentration of 7.66\u2009\u00b1\u20090.53\u2009mg/mL and 7.82\u2009\u00b1\u20090.34\u2009mg/mL, respectively. However 10% fresh-garlicsupplemented Doenjang (GGD-10) showed better activity against colorectal adenocarcinoma (HT29) cell line. Furthermore, GGD-10 effectively reduced colony formation and altered mitochondrial membrane potential of HT29 cells. Absence of pathogenic bacteria (Staphylococcus aureus, Salmonella species and Bacillus cereus) and aflatoxin was observed in Doenjang samples. In addition, nontoxic amount of anti-nutritional biogenic amines was observed in all the samples. The results collectively suggest that the addition of garlic in Doenjang can improve its nutritional and functional value, resulting in the protection of consumers from protein deficiencies and various stress conditions.",
"genre": "research_article",
"id": "sg:pub.10.1038/s41598-019-41691-3",
"inLanguage": [
"en"
],
"isAccessibleForFree": true,
"isPartOf": [
{
"id": "sg:journal.1045337",
"issn": [
"2045-2322"
],
"name": "Scientific Reports",
"type": "Periodical"
},
{
"issueNumber": "1",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "9"
}
],
"name": "Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste",
"pagination": "5436",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"2f7a92d4c16fd3335814920614bd72c374aea29d65856ac442f3269ec86c63e0"
]
},
{
"name": "pubmed_id",
"type": "PropertyValue",
"value": [
"30931955"
]
},
{
"name": "nlm_unique_id",
"type": "PropertyValue",
"value": [
"101563288"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1038/s41598-019-41691-3"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1113158031"
]
}
],
"sameAs": [
"https://doi.org/10.1038/s41598-019-41691-3",
"https://app.dimensions.ai/details/publication/pub.1113158031"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-11T14:20",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000372_0000000372/records_117121_00000003.jsonl",
"type": "ScholarlyArticle",
"url": "https://www.nature.com/articles/s41598-019-41691-3"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1038/s41598-019-41691-3'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1038/s41598-019-41691-3'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1038/s41598-019-41691-3'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1038/s41598-019-41691-3'
This table displays all metadata directly associated to this object as RDF triples.
273 TRIPLES
21 PREDICATES
78 URIs
21 LITERALS
9 BLANK NODES