Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Water-soluble and Water-insoluble Fractions of Kimchi on the Alteration of Plasma Lipids and Fibrinolytic Activity in Middle-aged Healthy Subjects

  • Choi, Sun-Hye (Department of Food Science and Nutrition, Pusan National University) ;
  • Kwon, Myung-Ja (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Mi-Jeong (Department of Food Science and Nutrition, Pusan National University) ;
  • Kwon, Sun-Jin (Department of Food Science and Nutrition, Pusan National University) ;
  • Baek, Yeong-Ho (Department of Physical Education, Pusan National University) ;
  • Song, Yeong-Ok (Department of Food Science and Nutrition, Pusan National University)
  • Published : 2006.09.01
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Abstract

Freeze-dried kimchi fractions, water-soluble (WSK) versus water-insoluble (WISK), on their effects on plasma lipids and for their fibrinolytic activities were studied. Nineteen middle-aged healthy subjects were assigned to WSK, WISK, or placebo during 6 weeks of kimchi supplementation. Subjects in the WSK and WISK groups were supplemented with 3 grams of kimchi pills (equivalent to 60 grams of fresh kimchi), while the placebo group was on their normal diets. LDL/HDL and atherogenic index decreased in the subjects who received kimchi pills, but not in those in the placebo group. The levels of plasma triglyceride were significantly decreased in the WSK group compared with those in the WISK group (p<0.05). However, there was no difference in the levels of total cholesterol and HDL between the two groups. Fibrinolytic activity of WISK was significantly higher than that of WSK.

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