Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Anti-stress Effects of Kimchi

  • Lee, Hye-Ran (Center of Food & Culture, Nongshim Co., Ltd.) ;
  • Lee, Jong-Mee (Department of Food and Nutrition, Baewha Woman's College)
  • Published : 2009.02.28
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Abstract

The anti-stress effects of kimchi were studied in the Sprague-Dawley rats dosed with kimchi. The rats in the stress groups were subjected to immobilization stress for 2 hr/day for 5 days. At the end of the experimental period, daily average food intake and body weight (BW) gain had been reduced in the stress group compared to the control group. Daily average food intake was significantly increased in the stress-kimchi diet group compared to the stress-only group. The weights of the thymus and spleen were decreased by immobilization stress, but this reduction was partially suppressed by the addition of kimchi. The weights of the adrenal gland and epididymal adipose tissue were increased in the stress group, but ingestion of kimchi completely and partially suppressed these stress-induced changes, respectively. Serum levels of total cholesterol and triglyceride, and plasma levels of corticosterone were increased in the stress group, but at control levels in the stress-kimchi diet group.

Keywords

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