The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells-Reference-Cited by-同舟云学术

The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Published:2012-04 Issue:4 Volume:131 Page:1347-1354
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lee Jin Hwan,Nam Sang Hae,Seo Weon Taek,Yun Han Dae,Hong Su Young,Kim Min Keun,Cho Kye Man

Funder

Ministry of Education, Science and Technology

Academic-industrial Cooperative Research Program of the Small & Medium Business Administration (SMBA), Republic of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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3. Surfactin induces apoptosis in human breast cancer MCF-7 cells through a ROS/JNK-mediated mitochondrial/caspase pathway;Cao;Chemico–Biological Interactions,2010

4. Characterization of potential probiotics Bacillus subtilis CS90 from soybean paste (doenjang) and its antimicrobial activity against food-borne pathogens;Cho;Journal of Applied Biological Chemistry,2008

5. Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1;Cho;Food Chemistry,2009

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