从沈阳市7个区25份朝鲜族家庭制作的传统发酵辣白菜中分离出81株乳酸菌疑似菌株,初步鉴定34株为杆菌,47株为球菌。进一步采用16S r DNA序列分析对81株菌进行分子鉴定,通过序列分析进行属种鉴定。结果表明:81株菌均为乳酸菌,分别来自2个...从沈阳市7个区25份朝鲜族家庭制作的传统发酵辣白菜中分离出81株乳酸菌疑似菌株,初步鉴定34株为杆菌,47株为球菌。进一步采用16S r DNA序列分析对81株菌进行分子鉴定,通过序列分析进行属种鉴定。结果表明:81株菌均为乳酸菌,分别来自2个属6个种,45株为屎肠球菌,25株为植物乳杆菌,4株为干酪乳杆菌,3株为戊糖乳杆菌,2株为短乳杆菌,2株为坚强肠球菌。研究结果为我国东北辣白菜中乳酸菌作进一步研究奠定了基础。展开更多
AIM: This case-control study investigated the effects of kimchi,soybean paste, fresh vegetables,nonfermented alliums, nonfermented seafood, nonfermented soybean foods, and the genetic polymorphisms of some metabolic e...AIM: This case-control study investigated the effects of kimchi,soybean paste, fresh vegetables,nonfermented alliums, nonfermented seafood, nonfermented soybean foods, and the genetic polymorphisms of some metabolic enzymes on the risk of gastric cancer in Koreans. METHODS: We studied 421 gastric cancer patients and 632 age- and sex-matched controls. Subjects completed a structured questionnaire regarding their food intake pattern. Polymorphisms of cytochrome P450 1A1 (CYP1A1), cytochrome P450 2E1 (CYP2E1), glutathione S-transferase mu 1 (GSTM1),glutathione S-transferase theta 1 (65777) and aldehyde dehydrogenase 2 (ALDH2) were investigated. RESULTS: A decreased risk of gastric cancer was noted among people with high consumption of nonfermented alliums and nonfermented seafood. On the other hand, consumption of kimchi, and soybean pastes was associated with increased risk of gastric cancer. Individuals with the CYP1A1 Ile/Val or Val/Val genotype showed a significantly increased risk for gastric cancer. Increased intake of kimchi or soybean pastes was a significant risk factor for the CYP1A1 lie/lie, the CYP2E1 c1/c1,the GSTM1 non-null, the GSTT1 non-null, or the ALDH2 *1/*1 genotype.In addition, eating soybean pastes was associated with the increased risk of gastric cancer in individuals with the GSTM1 null type. Nonfermented alliums were significant in individuals with the CYP1A1 lie/lie, the CYP2E1 c1/c2 or c2/c2, the GSTT1 null, the GSTT1 non-null, or the ALDH2 *1/*2 or *2/*2 genotype,nonfermented seafood was those with the CYP1A1 lie/lie,the CYP2E1 c1/c1, the ALDH2 *1/*1 genotype or any type of GSTM1 or GSTT1. In homogeneity tests, the odds ratios of eating kimchi for gastric cancer according to the GSTM1 or 65777 genotype were not homogeneous. CONCLUSION: Kimchi, soybean pastes, and the CYP1A1 Ile/Val or Val/Val are risk factors,and nonfermented seafood and alliums are protective factors against gastric cancer in Koreans. Salt or some chemicals contained in kimchi and soybean pastes, which are increased by f展开更多
从延边11个泡菜样品中分离出37株酵母菌,根据其子囊孢子、假菌丝和细胞形态等生理生化特征,可将其分为爱尼拉酵母属、拿逊酵母属和毕赤氏酵母属等9个属。再从中筛选出6株耐盐酵母菌。对6株耐盐酵母菌的26S r DNA D1/D2区域进行测序,通...从延边11个泡菜样品中分离出37株酵母菌,根据其子囊孢子、假菌丝和细胞形态等生理生化特征,可将其分为爱尼拉酵母属、拿逊酵母属和毕赤氏酵母属等9个属。再从中筛选出6株耐盐酵母菌。对6株耐盐酵母菌的26S r DNA D1/D2区域进行测序,通过序列分析和构建系统发育树,进行种属鉴定。结果表明:6株耐盐酵母菌分别来自两个属。LB1-3和YB1-3属于酿酒酵母属,LB1-3被鉴定为Kazachstania turicensis;YB1-3被鉴定为Kazachstania exigua。LD1-3、TB1-3、YL1-2和TL1-2属于酵母属,被鉴定均为赛瓦酵母(Saccharomyces servazzii)。展开更多
文摘从沈阳市7个区25份朝鲜族家庭制作的传统发酵辣白菜中分离出81株乳酸菌疑似菌株,初步鉴定34株为杆菌,47株为球菌。进一步采用16S r DNA序列分析对81株菌进行分子鉴定,通过序列分析进行属种鉴定。结果表明:81株菌均为乳酸菌,分别来自2个属6个种,45株为屎肠球菌,25株为植物乳杆菌,4株为干酪乳杆菌,3株为戊糖乳杆菌,2株为短乳杆菌,2株为坚强肠球菌。研究结果为我国东北辣白菜中乳酸菌作进一步研究奠定了基础。
基金Supported by the Korea Science and Engineering Foundation, No.2000-2-219-001-2
文摘AIM: This case-control study investigated the effects of kimchi,soybean paste, fresh vegetables,nonfermented alliums, nonfermented seafood, nonfermented soybean foods, and the genetic polymorphisms of some metabolic enzymes on the risk of gastric cancer in Koreans. METHODS: We studied 421 gastric cancer patients and 632 age- and sex-matched controls. Subjects completed a structured questionnaire regarding their food intake pattern. Polymorphisms of cytochrome P450 1A1 (CYP1A1), cytochrome P450 2E1 (CYP2E1), glutathione S-transferase mu 1 (GSTM1),glutathione S-transferase theta 1 (65777) and aldehyde dehydrogenase 2 (ALDH2) were investigated. RESULTS: A decreased risk of gastric cancer was noted among people with high consumption of nonfermented alliums and nonfermented seafood. On the other hand, consumption of kimchi, and soybean pastes was associated with increased risk of gastric cancer. Individuals with the CYP1A1 Ile/Val or Val/Val genotype showed a significantly increased risk for gastric cancer. Increased intake of kimchi or soybean pastes was a significant risk factor for the CYP1A1 lie/lie, the CYP2E1 c1/c1,the GSTM1 non-null, the GSTT1 non-null, or the ALDH2 *1/*1 genotype.In addition, eating soybean pastes was associated with the increased risk of gastric cancer in individuals with the GSTM1 null type. Nonfermented alliums were significant in individuals with the CYP1A1 lie/lie, the CYP2E1 c1/c2 or c2/c2, the GSTT1 null, the GSTT1 non-null, or the ALDH2 *1/*2 or *2/*2 genotype,nonfermented seafood was those with the CYP1A1 lie/lie,the CYP2E1 c1/c1, the ALDH2 *1/*1 genotype or any type of GSTM1 or GSTT1. In homogeneity tests, the odds ratios of eating kimchi for gastric cancer according to the GSTM1 or 65777 genotype were not homogeneous. CONCLUSION: Kimchi, soybean pastes, and the CYP1A1 Ile/Val or Val/Val are risk factors,and nonfermented seafood and alliums are protective factors against gastric cancer in Koreans. Salt or some chemicals contained in kimchi and soybean pastes, which are increased by f
文摘从延边11个泡菜样品中分离出37株酵母菌,根据其子囊孢子、假菌丝和细胞形态等生理生化特征,可将其分为爱尼拉酵母属、拿逊酵母属和毕赤氏酵母属等9个属。再从中筛选出6株耐盐酵母菌。对6株耐盐酵母菌的26S r DNA D1/D2区域进行测序,通过序列分析和构建系统发育树,进行种属鉴定。结果表明:6株耐盐酵母菌分别来自两个属。LB1-3和YB1-3属于酿酒酵母属,LB1-3被鉴定为Kazachstania turicensis;YB1-3被鉴定为Kazachstania exigua。LD1-3、TB1-3、YL1-2和TL1-2属于酵母属,被鉴定均为赛瓦酵母(Saccharomyces servazzii)。
