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Article: CREB5 promotes the proliferation and self-renewal ability of glioma stem cells.

Kim, Hyun-Jin / Jeon, Hye-Min / Batara, Don Carlo / Lee, Seongsoo / Lee, Suk Jun / Yin, Jinlong / Park, Sang-Ik / Park, Minha / Seo, Jong Bae / Hwang, Jinik / Oh, Young Joon / Suh, Sung-Suk / Kim, Sung-Hak

Cell death discovery

2024 Volume 10, Issue 1, Page(s) 103

Abstract: Glioblastoma multiforme (GBM) is the most fatal form of brain cancer in humans, with a dismal prognosis and a median overall survival rate of less than 15 months upon diagnosis. Glioma stem cells (GSCs), have recently been identified as key contributors ... ...

Abstract	Glioblastoma multiforme (GBM) is the most fatal form of brain cancer in humans, with a dismal prognosis and a median overall survival rate of less than 15 months upon diagnosis. Glioma stem cells (GSCs), have recently been identified as key contributors in both tumor initiation and therapeutic resistance in GBM. Both public dataset analysis and direct differentiation experiments on GSCs have demonstrated that CREB5 is more highly expressed in undifferentiated GSCs than in differentiated GSCs. Additionally, gene silencing by short hairpin RNA (shRNA) of CREB5 has prevented the proliferation and self-renewal ability of GSCs in vitro and decreased their tumor forming ability in vivo. Meanwhile, RNA-sequencing, luciferase reporter assay, and ChIP assay have all demonstrated the closely association between CREB5 and OLIG2. These findings suggest that targeting CREB5 could be an effective approach to overcoming GSCs.
Language	English
Publishing date	2024-02-28
Publishing country	United States
Document type	Journal Article
ISSN	2058-7716
ISSN	2058-7716
DOI	10.1038/s41420-024-01873-z
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Salicibibacter cibarius sp. nov. and Salicibibacter cibi sp. nov., two novel species of the family Bacillaceae isolated from kimchi.

Oh, Young Joon / Kim, Joon Yong / Lim, Seul Ki / Kwon, Min-Sung / Choi, Hak-Jong

Journal of microbiology (Seoul, Korea)

2021 Volume 59, Issue 5, Page(s) 460–466

Abstract: To date, all species in the genus Salicibibacter have been isolated in Korean commercial kimchi. We aimed to describe the taxonomic characteristics of two strains, NKC5- ... ...

Abstract	To date, all species in the genus Salicibibacter have been isolated in Korean commercial kimchi. We aimed to describe the taxonomic characteristics of two strains, NKC5-3
MeSH term(s)	Bacillaceae/classification ; Bacillaceae/genetics ; Bacillaceae/isolation & purification ; Bacillaceae/physiology ; Bacterial Typing Techniques ; Base Composition ; DNA, Bacterial/genetics ; DNA, Ribosomal/genetics ; Fatty Acids/analysis ; Fermented Foods/microbiology ; Genomics ; Hydrogen-Ion Concentration ; Phospholipids/analysis ; Phylogeny ; RNA, Ribosomal, 16S/genetics ; Republic of Korea ; Sodium Chloride ; Species Specificity
Chemical Substances	DNA, Bacterial ; DNA, Ribosomal ; Fatty Acids ; Phospholipids ; RNA, Ribosomal, 16S ; Sodium Chloride (451W47IQ8X)
Language	English
Publishing date	2021-04-28
Publishing country	Korea (South)
Document type	Journal Article
ZDB-ID	2012399-1
ISSN	1976-3794 ; 1225-8873
ISSN (online)	1976-3794
ISSN	1225-8873
DOI	10.1007/s12275-021-0513-1
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Article: Salicibibacter cibarius sp. nov. and Salicibibacter cibi sp. nov., two novel species of the family Bacillaceae isolated from kimchi

Oh, Young Joon / Kim, Joon Yong / Lim, Seul Ki / Kwon, Min-Sung / Choi, Hak-Jong

journal of microbiology. 2021 May, v. 59, no. 5

2021

Abstract: To date, all species in the genus Salicibibacter have been isolated in Korean commercial kimchi. We aimed to describe the taxonomic characteristics of two strains, NKC5-3ᵀ and NKC21-4ᵀ, isolated from commercial kimchi collected from various regions in ... ...

Abstract	To date, all species in the genus Salicibibacter have been isolated in Korean commercial kimchi. We aimed to describe the taxonomic characteristics of two strains, NKC5-3ᵀ and NKC21-4ᵀ, isolated from commercial kimchi collected from various regions in the Republic of Korea. Cells of these strains were rod-shaped, Gram-positive, aerobic, oxidase- and catalase-positive, non-motile, halophilic, and alkalitolerant. Both strains, unlike other species of the genus Salicibibacter, could not grow without NaCl. Strains NKC5-3ᵀ and NKC21-4ᵀ could tolerate up to 25.0% (w/v) NaCl (optimum 10%) and grow at pH 7.0–10.0 (optimum 8.5) and 8.0–9.0 (optimum 8.5), respectively; they showed 97.1% 16S rRNA gene sequence similarity to each other and were most closely related to S. kimchii NKC1-1ᵀ (97.0% and 96.8% similarity, respectively). The genome of strain NKC5-3ᵀ was nearly 4.6 Mb in size, with 4,456 protein-coding sequences (CDSs), whereas NKC21-4ᵀ genome was nearly 3.9 Mb in size, with 3,717 CDSs. OrthoANI values between the novel strains and S. kimchii NKC1-1ᵀ were far lower than the species demarcation threshold. NKC5-3ᵀ and NKC21-4ᵀ clustered together to form branches that were distinct from the other Salicibibacter species. The major fatty acids in these strains were anteiso-C₁₅:₀ and anteiso-C₁₇:₀, and the predominant menaquinone was menaquinone-7. The polar lipids of NKC5-3ᵀ included diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), and five unidentified phospholipids (PL), and those of NKC21-4ᵀ included DPG, PG, seven unidentified PLs, and an unidentified lipid. Both isolates had DPG, which is the first case in the genus Salicibibacter. The genomic G + C content of strains NKC5-3ᵀ and NKC21-4ᵀ was 44.7 and 44.9 mol%, respectively. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic analyses, strains NKC5-3ᵀ (= KACC 22040ᵀ = DSM 111417ᵀ) and NKC21-4ᵀ (= KACC 22041ᵀ = DSM 111418ᵀ) represent two novel species of the genus Salicibibacter, for which the names Salicibibacter cibarius sp. nov. and Salicibibacter cibi sp. nov. are proposed.
Keywords	Bacillaceae ; chemotaxonomy ; genome ; genomics ; kimchi ; menaquinones ; microbiology ; nucleotide sequences ; pH ; phenotype ; phospholipids ; phylogeny ; sequence homology ; South Korea
Language	English
Dates of publication	2021-05
Size	p. 460-466.
Publishing place	The Microbiological Society of Korea
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	2012399-1
ISSN	1225-8873
ISSN	1225-8873
DOI	10.1007/s12275-021-0513-1
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Article: Complete genome sequence of probiotic

Oh, Young Joon / Lee, Jieun / Lim, Seul Ki / Kwon, Min-Sung / Lee, Sulhee / Choi, Sang-Pil / Yu, Dohyeon / Oh, Yeon-Su / Park, Jinho / Choi, Hak-Jong

Journal of animal science and technology

2023 Volume 65, Issue 4, Page(s) 890–893

Abstract: Lactobacillus ... ...

Abstract	Lactobacillus johnsonii
Language	English
Publishing date	2023-07-30
Publishing country	Korea (South)
Document type	Journal Article
ZDB-ID	2775231-8
ISSN	2055-0391
ISSN	2055-0391
DOI	10.5187/jast.2022.e98
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Article ; Online: Mind-altering with the gut: Modulation of the gut-brain axis with probiotics.

Kim, Namhee / Yun, Misun / Oh, Young Joon / Choi, Hak-Jong

Journal of microbiology (Seoul, Korea)

2018 Volume 56, Issue 3, Page(s) 172–182

Abstract: It is increasingly evident that bidirectional interactions exist among the gastrointestinal tract, the enteric nervous system, and the central nervous system. Recent preclinical and clinical trials have shown that gut microbiota plays an important role ... ...

Abstract	It is increasingly evident that bidirectional interactions exist among the gastrointestinal tract, the enteric nervous system, and the central nervous system. Recent preclinical and clinical trials have shown that gut microbiota plays an important role in these gut-brain interactions. Furthermore, alterations in gut microbiota composition may be associated with pathogenesis of various neurological disorders, including stress, autism, depression, Parkinson's disease, and Alzheimer's disease. Therefore, the concepts of the microbiota-gut-brain axis is emerging. Here, we review the role of gut microbiota in bidirectional interactions between the gut and the brain, including neural, immune-mediated, and metabolic mechanisms. We highlight recent advances in the understanding of probiotic modulation of neurological and neuropsychiatric disorders via the gut-brain axis.
MeSH term(s)	Animals ; Brain/physiology ; Central Nervous System/physiology ; Dysbiosis/complications ; Enteric Nervous System/physiology ; Gastrointestinal Microbiome/physiology ; Gastrointestinal Tract/immunology ; Gastrointestinal Tract/microbiology ; Gastrointestinal Tract/physiology ; Humans ; Mice ; Nervous System Diseases/etiology ; Nervous System Diseases/microbiology ; Probiotics/administration & dosage ; Probiotics/therapeutic use
Language	English
Publishing date	2018-02-28
Publishing country	Korea (South)
Document type	Journal Article ; Review
ZDB-ID	2012399-1
ISSN	1976-3794 ; 1225-8873
ISSN (online)	1976-3794
ISSN	1225-8873
DOI	10.1007/s12275-018-8032-4
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Article: Complete genome sequence of

Oh, Young Joon / Kim, Joon Yong / Lee, Jieun / Lim, Seul Ki / Yu, Dohyeon / Oh, Yeon-Su / Park, Jinho / Choi, Hak-Jong

Journal of animal science and technology

2021 Volume 63, Issue 5, Page(s) 1207–1210

Abstract: Lactobacillus ... ...

Abstract	Lactobacillus amylovorus
Language	English
Publishing date	2021-09-30
Publishing country	Korea (South)
Document type	Journal Article
ZDB-ID	2775231-8
ISSN	2055-0391
ISSN	2055-0391
DOI	10.5187/jast.2021.e100
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Article ; Online: Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis

Kim, Namhee / Lee, Jieun / Song, Hye Seon / Oh, Young Joon / Kwon, Min-Sung / Yun, Misun / Lim, Seul Ki / Park, Hyo Kyeong / Jang, Young Seo / Lee, Sulhee / Choi, Sang-Pil / Roh, Seong Woon / Choi, Hak-Jong

Food Research International. 2022 Aug., v. 158 p.111533-

2022

Abstract: A high-fat diet (HFD) induces low-grade, chronic inflammation throughout the body including the hypothalamus, a key brain region involved in the control of satiety and energy expenditure in central nervous system (CNS). Kimchi is a traditional fermented ... ...

Abstract	A high-fat diet (HFD) induces low-grade, chronic inflammation throughout the body including the hypothalamus, a key brain region involved in the control of satiety and energy expenditure in central nervous system (CNS). Kimchi is a traditional fermented Korean food, which is recognized as a healthy food. In this study, we evaluated its ability to suppress the obesity-induced inflammation in mice fed an HFD. Male C57BL/6 mice were fed an HFD or HFD with kimchi (pH 5.2 ∼ 5.8). Oral administration of kimchi significantly reduced the body weight, fat mass gain, and levels of pro-inflammatory cytokines in serum. Furthermore, kimchi diminished the HFD-induced activation of astrocyte and microglial cells (reactive gliosis, a hallmark of CNS injury and inflammation) in hypothalamus region. IgG accumulation assay showed that kimchi ingestion suppressed HFD-induced breakage of the blood brain barrier (BBB) via upregulating the expression of tight junction molecules in cerebrovascular endothelial cells. In addition, kimchi modulated gut microbiome profiles, which showed an increase in the abundance of Akkermansia muciniphila. Moreover, kimchi enhanced acetate level and BBB integrity in A. muciniphila-colonized gnotobiotic mice. These results suggest that kimchi may exert beneficial effects to prevent and ameliorate obesity and associated neuroinflammation by changing gut microbiota composition and short-chain fatty acids production.
Keywords	acetates ; astrocytes ; blood serum ; blood-brain barrier ; cytokines ; energy expenditure ; fermentation ; food research ; germ-free animals ; healthy diet ; high fat diet ; hypothalamus ; inflammation ; ingestion ; intestinal microorganisms ; kimchi ; males ; obesity ; oral administration ; pH ; satiety ; tight junctions ; Neuroinflammation ; Microbiota ; Akkermansia muciniphila ; HFD ; DIO ; FFA ; MCP-1 ; TNF-α ; CNS ; SCFAs ; BBB ; GFAP ; Iba1 ; POMC ; CC-3 ; ARC ; PVN ; GF ; SPF
Language	English
Dates of publication	2022-08
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111533
Database	NAL-Catalogue (AGRICOLA)

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Article: Safety assessment of white colony-forming yeasts in kimchi

Jeong, Chang Hee / Kim, Joon Yong / Oh, Young Joon / Ko, Hye In / Roh, Seong Woon / Hong, Sung Wook / Kwon, Hyuk Cheol / Han, Sung Gu / Kim, Tae Woon

Food microbiology. 2022 Sept., v. 106

2022

Abstract: White colony-forming yeasts (WCFYs) have been reported to form a white colony on the surface of kimchi, resulting in the deterioration of kimchi sensory quality. However, toxicity of WCFY has rarely been studied. Thus, to evaluate the safety of WCFY (i.e. ...

Abstract	White colony-forming yeasts (WCFYs) have been reported to form a white colony on the surface of kimchi, resulting in the deterioration of kimchi sensory quality. However, toxicity of WCFY has rarely been studied. Thus, to evaluate the safety of WCFY (i.e., Kazachstania servazzii, Candia sake, and Pichia kudriavzevii), we conducted cell and animal experiments as well as genomic analysis. In vitro studies indicated that WCFY did not induce cytotoxic responses such as lactate dehydrogenase release, excessive oxidative stress, and mitochondrial damage at concentrations of up to 2.5 × 10⁵ CFU/mL in human intestinal and liver cells. In animal studies using rats (single-dose and 14-day repeated-dose oral toxicity studies), WCFY did not induce death, clinical signs of toxicity, histological alterations of the liver, or increases in the expression of pro-inflammatory cytokines nor cytochrome P450-2E1 in liver tissue at concentrations of up to 5 × 10⁸ CFU/head/day. Genomic analysis revealed that P. kudriavzevii did not harbor genes related to toxicity and antimicrobial resistance. Taken together, our data suggest that exposure to WCFY through kimchi intake did not induce toxic response in the Caco-2, HepG2, and Sprague-Dawley rats. The current work provides evidence for the safety of accidental major WCFY ingestion via kimchi.
Keywords	Kazachstania ; Pichia kudriavzevii ; antibiotic resistance ; cytokines ; cytotoxicity ; death ; food microbiology ; genomics ; histology ; humans ; intestines ; kimchi ; lactate dehydrogenase ; liver ; mitochondria ; oxidative stress ; safety assessment ; sake ; sensory properties
Language	English
Dates of publication	2022-09
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2022.104057
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Article ; Online: Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis.

Food research international (Ottawa, Ont.)

2022 Volume 158, Page(s) 111533

Abstract	A high-fat diet (HFD) induces low-grade, chronic inflammation throughout the body including the hypothalamus, a key brain region involved in the control of satiety and energy expenditure in central nervous system (CNS). Kimchi is a traditional fermented Korean food, which is recognized as a healthy food. In this study, we evaluated its ability to suppress the obesity-induced inflammation in mice fed an HFD. Male C57BL/6 mice were fed an HFD or HFD with kimchi (pH 5.2 ∼ 5.8). Oral administration of kimchi significantly reduced the body weight, fat mass gain, and levels of pro-inflammatory cytokines in serum. Furthermore, kimchi diminished the HFD-induced activation of astrocyte and microglial cells (reactive gliosis, a hallmark of CNS injury and inflammation) in hypothalamus region. IgG accumulation assay showed that kimchi ingestion suppressed HFD-induced breakage of the blood brain barrier (BBB) via upregulating the expression of tight junction molecules in cerebrovascular endothelial cells. In addition, kimchi modulated gut microbiome profiles, which showed an increase in the abundance of Akkermansia muciniphila. Moreover, kimchi enhanced acetate level and BBB integrity in A. muciniphila-colonized gnotobiotic mice. These results suggest that kimchi may exert beneficial effects to prevent and ameliorate obesity and associated neuroinflammation by changing gut microbiota composition and short-chain fatty acids production.
MeSH term(s)	Animals ; Brain-Gut Axis ; Endothelial Cells/metabolism ; Fermented Foods ; Inflammation/metabolism ; Male ; Mice ; Mice, Inbred C57BL ; Neuroinflammatory Diseases ; Obesity/prevention & control
Language	English
Publishing date	2022-06-21
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111533
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Article ; Online: Safety assessment of white colony-forming yeasts in kimchi.

Jeong, Chang Hee / Kim, Joon Yong / Oh, Young Joon / Ko, Hye In / Roh, Seong Woon / Hong, Sung Wook / Kwon, Hyuk Cheol / Han, Sung Gu / Kim, Tae Woon

Food microbiology

2022 Volume 106, Page(s) 104057

Abstract	White colony-forming yeasts (WCFYs) have been reported to form a white colony on the surface of kimchi, resulting in the deterioration of kimchi sensory quality. However, toxicity of WCFY has rarely been studied. Thus, to evaluate the safety of WCFY (i.e., Kazachstania servazzii, Candia sake, and Pichia kudriavzevii), we conducted cell and animal experiments as well as genomic analysis. In vitro studies indicated that WCFY did not induce cytotoxic responses such as lactate dehydrogenase release, excessive oxidative stress, and mitochondrial damage at concentrations of up to 2.5 × 10
MeSH term(s)	Animals ; Caco-2 Cells ; Fermented Foods ; Genomics ; Humans ; Rats ; Rats, Sprague-Dawley ; Yeasts/genetics ; Yeasts/metabolism
Language	English
Publishing date	2022-05-10
Publishing country	England
Document type	Journal Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2022.104057
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