Ji Youn Hong

Objectives: The aim of this study was to evaluate whether dietary intake-guided precision nutrition interventions, derived from AI-driven food intake monitoring, improve cognitive function and electroencephalographic (EEG) biomarkers in older adults receiving long-term care. Methods: A total of 108 adults aged ≥50 years were recruited from five long-term care facilities. The study included 4 weeks of AI-driven dietary data collection, 2 weeks of data analysis and participant grouping, and 4 weeks of targeted nutritional intervention. Dietary intake was assessed using an AI-based food scanner. Anthropometric measures, biochemical markers, nutritional and cognitive questionnaires, and EEG were evaluated at baseline and postintervention. Participants were classified into three groups based on nutrient intake: “severely inadequate,” “marginally inadequate,” and “adequate.” Tailored food-based interventions, including nut mixes, senior-friendly meat products, and oral nutritional supplements, were provided according to group classification. Results: Energy intake increased in all groups. Nutritional status and cognitive function improved primarily in the severely inadequate group, while favorable EEG changes were observed across all groups. Changes in dietary composition and lipid profiles were observed in the “adequate” group, whereas the “marginally inadequate” group showed no significant changes. Conclusions: AI-based monitoring and nutritional intervention may improve nutritional status, cognitive-related outcomes, and EEG biomarkers in older adults receiving long-term care, supporting the potential of precision nutrition approaches in this population. Clinical Trial Registration KCT0009558 (CRIS, Republic of Korea).

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73–100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9–10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations.

Mi Jeong Kim, Min Seo Jung, Gyumin Kang, Woo Jin Kim, Ji Youn Hong, and Young Jun Kim. Journal of the Korean Society of Food Science and Nutrition 2026;55:231-9. https://doi.org/10.3746/jkfn.2026.55.3.231

The fruit of Hovenia dulcis Thunb. (HD) is renowned for its medicinal properties and is rich in bioactive compounds, traditionally used in East Asian medicine as a natural antidote for alcohol intoxication. A randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial was conducted to compare the effects of beverages containing 0.475% HD (HDB), HD combined with 0.1% Pueraria lobata extract (HDPB), and HD combined with 0.02% glutathione yeast extract (HDGB) with the PLA on the symptoms of a hangover. Subjects (n = 30) were randomized into six test groups consuming three beverages, including the PLA. After ingestion, blood alcohol and blood acetaldehyde concentrations were measured at 0, 0.25, 0.5, 1, 2, 4, 6, and 15 h post-alcohol consumption. No significant differences in hematology tests and vital signs were observed amongst the treatment groups; however, at 0.5 and 6 h, the blood alcohol concentrations of the HDB and HDPB groups were significantly lower compared to the PLA group (p < 0.05). Additionally, the blood acetaldehyde concentrations in the HDPB group showed significantly lower values than the PLA after 6 h (p < 0.05). These findings suggest that HD may aid in alcohol detoxification and limit acetaldehyde accumulation. This indicates the potential for HD as a functional food ingredient for alleviating hangover symptoms.

Alcohol consumption is associated with both short- and long-term adverse effects, including hangover symptoms. The objective of this study was to examine the potential benefits of traditional beverages containing a combination of Hovenia dulcis extract (HD) with either Pueraria lobata extract (HDPB) or glutathione yeast extract (HDGB) in abbreviating alcohol intoxication and mitigating hangover symptoms. A total of 25 participants between the ages of 19 and 40 who had previously experienced a hangover were evaluated in a randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial. Results showed that lower blood alcohol concentrations in the HDPB and HDGB groups were significantly lower than in the PLA group at 0.25 and 0.5 h, suggesting that HD aids in early alcohol metabolism (0 h, p < 0.05). Analysis of the hourly Acute Hangover Scale (AHS) showed that all treatment groups had significantly reduced gastrointestinal disorder symptoms compared to the PLA group (p < 0.05). It can be confirmed that hangover symptoms can be significantly improved by consuming HD combination drinks, apart from the effect of reducing blood alcohol and acetaldehyde concentrations. Therefore, it is predicted that the consumption of natural phytochemicals added to HD is safe for humans and may help accelerate recovery from hangover symptoms.

Vegetables and fruits, high in starch and sugars, are promising substrates for bioethanol production, but can also yield valuable nootropic compounds, such as α-glycerylphosphorylcholine (α-GPC). This compound is a known cognitive enhancer that works by increasing the release of acetylcholine, a neurotransmitter essential for learning and memory. In this study, select root and tuber crops, as well as fruits, were subjected to Saccharomyces cerevisiae fermentation to observe the co-production of ethanol and α-GPC. The ethanol yields from these substrates were comparable to those from wheat (var. AC Andrew), ranging from 30.44 g/L (beet) to 70.04 g/L (lotus root). Aside from ethanol, α-GPC was also produced, with purple top turnip yielding 0.91 g/L, the second highest concentration after wheat (used as a reference), which produced 1.25 g/L. Although α-GPC yields in the tested substrates were lower than those from cereal grains (e.g., wheat and barley), a noteworthy observation was the production of methanol in many of these substrates. Methanol was detected in all feedstocks except wheat, with concentrations ranging from 0.10 g/L (cassava) to 1.69 g/L (purple top turnip). A linear regression analysis revealed a strong correlation between methanol and α-GPC content (R² = 0.876; slope = 0.52), suggesting a potential link in their biosynthetic pathways. These feedstocks not only proved effective as substrates for bioethanol production, but also showed potential for generating value-added compounds such as α-GPC. This dual-purpose potential presents new market opportunities for producers by leveraging both biofuel and nootropic compound production. Furthermore, the observed relationship between methanol and α-GPC production warrants further investigation to elucidate the metabolic pathways involved.

Han D, et al. Food Suppl Biomater Health. 2024 Dec;4:e21. https://doi.org/10.52361/fsbh.2024.4.e21

Hong JY, et al. Food Suppl Biomater Health. 2024 Sep;4:e19. https://doi.org/10.52361/fsbh.2024.4.e19

Park YJ, et al. Food Suppl Biomater Health. 2024 Feb;4:e2. https://doi.org/10.52361/fsbh.2024.4.e2