{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T03:14:38Z","timestamp":1790651678826,"version":"4.1.0"},"reference-count":41,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2019,9,27]],"date-time":"2019-09-27T00:00:00Z","timestamp":1569542400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003624","name":"Ministry of Agriculture, Food and Rural Affairs","doi-asserted-by":"publisher","award":["918005\u20104"],"award-info":[{"award-number":["918005\u20104"]}],"id":[{"id":"10.13039\/501100003624","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2019,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The aim of this study was to investigate the ability of <jats:italic>Lactobacillus plantarum<\/jats:italic> EM as a starter culture to control cabbage\u2013apple juice fermentation and to explore the cholesterol\u2010lowering effects of the fermented juice (EM juice) in rats. <jats:italic>L. plantarum<\/jats:italic> EM produced strong antimicrobial activities against bacteria and fungi, suppressing other microorganisms in the fermented juice, and was the dominant organism during fermentation and storage. The EM juice also showed strong and broad\u2010spectrum antimicrobial activity. Rats fed a high\u2010fat and high\u2010cholesterol diet and administered EM juice showed significantly reduced total cholesterol (TC), triglyceride, and LDL\u2010cholesterol levels, as well as a reduced atherogenic index, lower cardiac factors in serum, and lower TC levels in the liver, while total lipid and TC levels in the rat feces increased. Reverse transcription\u2013polymerase chain reaction analysis revealed that the hepatic mRNA expression of HMG\u2010CoA reductase decreased and the expressions of cholesterol 7\u03b1\u2010hydroxylase and low\u2010density lipoprotein receptor increased in rats administered EM juice. The effects of EM juice on rats included inhibition of cholesterol synthesis as well as enhancement of cholesterol uptake and cholesterol excretion. The results of this study indicate that the use of <jats:italic>L.\u00a0plantarum<\/jats:italic> EM as a functional starter culture for juice fermentation exerts microbial control, enhances sanitary safety, and provides beneficial food effects against hypercholesterolemia.<\/jats:p>","DOI":"10.1002\/fsn3.1217","type":"journal-article","created":{"date-parts":[[2019,9,27]],"date-time":"2019-09-27T17:00:37Z","timestamp":1569603637000},"page":"3622-3634","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Characterization of juice fermented with <i>Lactobacillus plantarum<\/i> EM and its cholesterol\u2010lowering effects on rats fed a high\u2010fat and high\u2010cholesterol diet"],"prefix":"10.1002","volume":"7","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9807-8858","authenticated-orcid":false,"given":"Yu Bin","family":"Jeon","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition Kimchi Research Center Chosun University Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5737-612X","authenticated-orcid":false,"given":"Jae\u2010Joon","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Kimchi Research Center Chosun University Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9476-9889","authenticated-orcid":false,"given":"Hae Choon","family":"Chang","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Kimchi Research Center Chosun University Gwangju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,9,27]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10534-006-9036-9"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1038\/ncomms7356"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0021-9150(98)00046-x"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6467"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1126\/science.3513311"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.4065\/mcp.2009.0391"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01486.x"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-2275(20)37444-7"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.01.019"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nutres.2013.04.006"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9258(18)64849-5"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1093\/clinchem\/18.6.499"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1079\/bjn20051598"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.3164\/jcbn.17-3"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/0140-6736(93)92876-U"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1538\/expanim.52.99"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.4163\/jnh.2017.50.6.543"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2009.04.011"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7018"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2013.07.048"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1128\/aem.02892-09"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-016-0032-8"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.08.044"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2003.09.004"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf503681r"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2013.09.005"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2016.11.010"},{"key":"e_1_2_8_29_1","first-page":"659","volume-title":"Korea health statistics 2013: Korea national health and nutrition examination survey (KNHANES \u2165\u20101)","author":"Ministry of Health and Welfare","year":"2013"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1161\/hq0102.102588"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.10.009"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/1440-1681.12534"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.80787"},{"key":"e_1_2_8_34_1","volume-title":"Report on Korean industry trends in fermented beverages (ed.)","author":"Ohm I. 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