Nutrition Research and Practice

  • 제6권4호
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  • Pages.315-321
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  • 2012
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  • 1976-1457(pISSN)
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  • 2005-6168(eISSN)
한국영양학회 (The Korean Nutrition Society)
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Effects of kimchi supplementation on blood pressure and cardiac hypertrophy with varying sodium content in spontaneously hypertensive rats

  • Lee, Seung-Min (Department of Food and Nutrition and Institute of Health Sciences, Korea University) ;
  • Cho, Yoon-Su (Department of Food and Nutrition and Institute of Health Sciences, Korea University) ;
  • Chung, Hye-Kyung (Department of Food and Nutrition and Institute of Health Sciences, Korea University) ;
  • Shin, Dong-Hyuk (DAESANG FNF Corporation) ;
  • Ha, Woel-Kyu (DAESANG FNF Corporation) ;
  • Lee, Sang-Chul (DAESANG FNF Corporation) ;
  • Shin, Min-Jeong (Department of Food and Nutrition and Institute of Health Sciences, Korea University)
  • 투고 : 2012.03.28
  • 심사 : 2012.07.09
  • 발행 : 2012.08.31
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초록

We tested the effects of dietary intake of freeze-dried Korean traditional fermented cabbage (generally known as kimchi) with varying amounts of sodium on blood pressure and cardiac hypertrophy in spontaneously hypertensive rats (SHRs). Wistar-Kyoto rats (WKY), as a control group, received a regular AIN-76 diet, and the SHRs were divided into four groups. The SHR group was fed a regular diet without kimchi supplementation, the SHR-L group was fed the regular diet supplemented with low sodium kimchi containing 1.4% salt by wet weight, which was provided in a freeze-dried form, the SHR-M group was supplemented with medium levels of sodium kimchi containing 2.4% salt, and the SHR-H group was supplemented with high sodium kimchi containing 3.0% salt. Blood pressure was measured over 6 weeks, and cardiac hypertrophy was examined by measuring heart and left ventricle weights and cardiac histology. SHRs showed higher blood pressure compared to that in WKY rats, which was further elevated by consuming high sodium containing kimchi but was not influenced by supplementing with low sodium kimchi. None of the SHR groups showed significant differences in cardiac and left ventricular mass or cardiomyocyte size. Levels of serum biochemical parameters, including blood urea nitrogen, creatinine, glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, sodium, and potassium were not different among the groups. Elevations in serum levels of aldosterone in SHR rats decreased in the low sodium kimchi group. These results suggest that consuming low sodium kimchi may not adversely affect blood pressure and cardiac function even under a hypertensive condition.

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참고문헌

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  1. Modeling of Published Data vol.14, pp.4, 2016, https://doi.org/10.5808/GI.2016.14.4.222
  2. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review vol.7, pp.1664-302X, 2016, https://doi.org/10.3389/fmicb.2016.01493
  3. Health benefits of fermented foods pp.1549-7852, 2019, https://doi.org/10.1080/10408398.2017.1383355
  4. Risk of Metabolic Syndrome according to Intakes of Vegetables and Kimchi in Korean Adults: Using the 5th Korea National Health and Nutrition Examination Survey, 2010–2011 vol.22, pp.6, 2017, https://doi.org/10.5720/kjcn.2017.22.6.507
  5. A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria vol.51, pp.1, 2018, https://doi.org/10.4163/jnh.2018.51.1.1
  6. Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence vol.1, pp.1, 2012, https://doi.org/10.1016/j.jef.2014.11.004
  7. 배추김치 섭취와 대사증후군 발생률과의 관련성 : 한국인유전체역학조사사업의 10년 추적조사 결과 vol.52, pp.6, 2019, https://doi.org/10.4163/jnh.2019.52.6.569