The enzyme digestion of foods is known to have certain advantages, such as enhancing health improvement functions of functional foods. In this study, we investigated whether the memory enhancement effects of HongJam could be enhanced by enzymatic digestions. We found that enzyme digested HJ had more enhanced functionality than undigested HJ. We also found the molecular basis of memory enhancement by performing various biochemical and molecular biological experiments. (Grant No. PJ016908032023)

• Yoo Hee Kim(Ilsong Insitute of Life Science, Hallym University, Seoul, Korea)
• Hoang Nguyen Minh Anh(Department of Biomedical Gerontology, Hallym University, Chooncheon, Korea)
• Young Ho Koh(Ilsong Insitute of Life Science, Hallym University, Seoul, Korea, Department of Biomedical Gerontology, Hallym University, Chooncheon, Korea)