Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

김치 및 김치 유래 유산균의 건강 기능성에 대한 연구 동향 조사

  • Kim, Bohkyung (Department of Food Science and Human Nutrition, Chonbuk National University) ;
  • Mun, Eun-Gyung (Department of Food Science and Human Nutrition, Chonbuk National University) ;
  • Kim, Doyeon (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Young (National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Park, Yongsoon (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Hae-Jeung (Department of Food and Nutrition, Gachon University) ;
  • Cha, Youn-Soo (Department of Food Science and Human Nutrition, Chonbuk National University)
  • 김보경 (전북대학교 식품영양학과) ;
  • 문은경 (전북대학교 식품영양학과) ;
  • 김도연 (한양대학교 식품영양학과) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 박용순 (한양대학교 식품영양학과) ;
  • 이해정 (가천대학교 식품영양학과) ;
  • 차연수 (전북대학교 식품영양학과)
  • Received : 2018.01.17
  • Accepted : 2018.02.13
  • Published : 2018.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

Keywords

References

  1. History of kimchi. In: Cheigh HS, editor. Kimchi Culture and Scientific Technology Series I. Seoul: Hyoil; 2002. p.147-270.
  2. Cheigh HS, Park KY. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 1994; 34(2): 175-203. https://doi.org/10.1080/10408399409527656
  3. Raymond J. World's healthiest foods: Kimchi (Korea). Health [Internet]. Tampa: Health Media Ventures, Inc.; 2013 [cited 2017 December 7]. Available from: http://www.health.com/health/article/0,,20410300,00.html.
  4. Yun JY, Jeong JK, Moon SH, Park KY. Effects of brined baechu cabbage and seasoning on fermentation of kimchi. J Korean Soc Food Sci Nutr 2014; 43(7): 1081-1087. https://doi.org/10.3746/jkfn.2014.43.7.1081
  5. Park KY, Cheigh HS. Kimchi. In: Hui YH, Goddik LM, Hansen AS, Josephsen J, Nip WK, Stanfield PS, Vilardell T, editors. Handbook of Food and Beverage Fermentation Technology. New York (NY): Marcel Dekker; 2004. p.621-655.
  6. Lee CJ, Park HW, Kim KY. The book of kimchi. Seoul: The Korean Overseas Culture and Information Service; 1998
  7. Lee YO, Cheigh HS. Antioxidant activity of various solvent extracts from freeze dried kimchi. J Life Sci 1996; 6(1): 66-71.
  8. Song ES, Jeon YS, Cheigh HS. Antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat. J Korean Soc Food Sci Nutr 1997; 26(6): 993-997.
  9. Hwang JH, Song YO, Cheigh HS. Fermentation characteristics and antioxidative effect of red mustard leaf kimchi. J Korean Soc Food Sci Nutr 2000; 29(6): 1009-1015.
  10. Park MJ, Joen YS, Han JS. Antioxidative activity of mustard leaf kimchi added green tea and pumpkin powder. J Korean Soc Food Sci Nutr 2001; 30(6): 1053-1059.
  11. Lee YM, Kwon MJ, Kim JK, Suh HS, Choi JS, Song YO. Isolation and identification of active principle in Chinese cabbage kimchi responsible for antioxidant effect. Korean J Food Sci Technol 2004; 36(1): 129-133.
  12. Woo SM, Jeong YJ, Whang K. Effect of germinated brown rice extract powder on free amino acid content, antioxidant and nitrite scavenging ability of the Korean cabbage kimchi. Korean J Food Preserv 2006; 13(5): 548-554.
  13. Kim BN. Antioxidation activities of bottled mustard leaf kimchi during fermentation. J East Asian Soc Diet Life 2009; 19(6): 950-957.
  14. Han GJ, Choi HS, Lee SM, Lee EJ, Park SE, Park KY. Addition of starters in pasteurized brined baechu cabbage increased kimchi quality and health functionality. J Korean Soc Food Sci Nutr 2011; 40(1): 110-115. https://doi.org/10.3746/jkfn.2011.40.1.110
  15. Cho SK, Moon JS, Kim Y, Kim JE, Choi HY, Ahn JE, Otgonbayar GE, Eom HJ, Kim TJ, Kim YM, Kim HR, Han NS. Comparison of chemical and microbiological characteristics of commercial kimchi products in Korea and Japan. Korean J Food Sci Technol 2012; 44(2): 155-161. https://doi.org/10.9721/KJFST.2012.44.2.155
  16. Kang HW, Cho YJ. Antioxidant activities of extracts from various kimchi with heat and non-heat treatment of saltfermented anchovies. J East Asian Soc Diet Life 2013; 23(2): 257-263.
  17. Bong YJ, Jeong JK, Park KY. Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters. J Korean Soc Food Sci Nutr 2013; 42(11): 1717-1726. https://doi.org/10.3746/jkfn.2013.42.11.1717
  18. Kim HY, Kil JH, Park KY. Comparing the properties and functionality of kimchi made with Korean or Japanese baechu cabbage and recipes. J Korean Soc Food Sci Nutr 2013; 42(4): 520-526. https://doi.org/10.3746/jkfn.2013.42.4.520
  19. Park SE, Bong YJ, Kim HY, Park KY. Quality characteristics and functionalities of Korean and Japanese spring baechu cabbages and the kimchi prepared with such cabbages. Korean J Food Preserv 2013; 20(6): 854-862. https://doi.org/10.11002/kjfp.2013.20.6.854
  20. Park JM, Shin JH, Gu JG, Yoon SJ, Song JC, Jeon WM, Suh HJ, Chang UJ, Yang CY, Kim JM. Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period. J Biosci Bioeng 2011; 112(4): 356-359. https://doi.org/10.1016/j.jbiosc.2011.06.003
  21. Kim BK, Choi MJ, Kang SA, Park KY, Cho EJ. Antioxidative effects of kimchi under different fermentation stage on radicalinduced oxidative stress. Nutr Res Pract 2014; 8(6): 638-643. https://doi.org/10.4162/nrp.2014.8.6.638
  22. Lee HA, Song YO, Jang MS, Han JS. Effect of baechu kimchi Added ecklonia cava extracts on high glucose-induced oxidative stress in human umbilical vein endothelial cells. Prev Nutr Food Sci 2014; 19(3): 170-177. https://doi.org/10.3746/pnf.2014.19.3.170
  23. Kim JH, Kwon MJ, Lee SY, Ryu JD, Moon GS, Cheigh HS, Song YO. The effect of kimchi intake on production of free radicals and anti-oxidative enzyme activities in the liver of SAM. J Korean Soc Food Sci Nutr 2002; 31(1): 109-116. https://doi.org/10.3746/jkfn.2002.31.1.109
  24. Kim JH, Ryu JD, Lee HG, Park JH, Moon GS, Cheigh HS, Song YO. The effect of kimchi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM. J Korean Soc Food Sci Nutr 2002; 31(1): 117-123. https://doi.org/10.3746/jkfn.2002.31.1.117
  25. Han SY, Park MS, Seo KI. Biological activities of oyster mushroom kimchi. Korean J Food Preserv 2002; 9(1): 56-60.
  26. Ryu BM, Ryu SH, Jeon YS, Lee YS, Moon GS. Inhibitory effect of solvent fraction of various kinds of kimchi on ultraviolet B induced oxidation and erythema formation of hairless mice skin. J Korean Soc Food Sci Nutr 2004; 33(5): 785-790. https://doi.org/10.3746/jkfn.2004.33.5.785
  27. Ryu BM, Ryu SH, Lee YS, Jeon YS, Moon GS. Effect of different kimchi diets on oxidation and photooxidation in liver and skin of hairless mice. J Korean Soc Food Sci Nutr 2004; 33(2): 291-298. https://doi.org/10.3746/jkfn.2004.33.2.291
  28. Song ES, Jeon YS, Cheigh HS. Antioxidative effect of chlorophylls and carotenoids in mustard leaf kimchi activity. J Korean Soc Food Sci Nutr 2001; 30(3): 421-425.
  29. Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. Antioxidant effects of sea tangle added Korean cabbage kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 2007; 36(12): 1497-1502. https://doi.org/10.3746/jkfn.2007.36.12.1497
  30. Kwon MJ, Song YS, Song YO. Antioxidative effect of kimchi ingredients on rabbits fed cholesterol diet. J Korean Soc Food Sci Nutr 1998; 27(6): 1189-1196.
  31. Jeon HN, Kim HJ, Song YO. Effects of kimchi solvent fractions on anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet. J Korean Soc Food Sci Nutr 2003; 32(2): 250-255. https://doi.org/10.3746/jkfn.2003.32.2.250
  32. Kim HJ, Kwon MJ, Song YO. Effects of solvent fractions of Korean cabbage kimchi on antioxidative enzyme activities and fatty acid composition of phospholipid of rabbit fed 1% cholesterol diet. J Korean Soc Food Sci Nutr 2000; 29(5): 900-907.
  33. Hwang SY, Hur YM, Choi YH, Rhee SH, Park KY, Lee WH. Inhibitory effect of kimchi extracts on mutagenesis of aflatoxin B1. Environ Mutagen Carcinog 1997; 17(2): 133-137.
  34. Park KY, Cho EJ, Rhee SH. Increased antimutagenic and anticancer activities of Chinese cabbage kimchi by changing kinds and levels of sub-ingredient. J Korean Soc Food Sci Nutr 1998; 27(4): 625-632.
  35. Park KY, Kim HC, Jung KO. Anticarcinogenic effect of kimchi extract on 2-AAF-induced rat hepatocarcinogenesis system. J Korean Assoc Cancer Prev 2000; 5(2): 81-86.
  36. Kim SD, Woo CJ, Rhee CH, Kim MK, Kim ID. Changes in antimutagenic activities of crushed kimchi during fermentation at different conditions. Korean J Postharvest Sci Technol 2000; 7(2): 222-227.
  37. Choi SM, Jeon YS, Rhee SH, Park KY. Fermentation characteristics and antimutagenicity of kimchi that prepared with different ratio of seed in red pepper powder. J Korean Assoc Cancer Prev 2002; 7(1): 51-59.
  38. Choi SM, Kil JH, Jeon YS, Park KY. Fermentation characteristics, and antimutagenic and anticancer effects of mistletoe added kimchi. J Korean Assoc Cancer Prev 2003; 8(2): 98-106.
  39. Kil JH, Choi SM, Moon SH, Rhee SH, Park KY. Increased chemopreventive effects of kimchi by manipulation of subingredients. J Korean Assoc Cancer Prev 2004; 9(4): 179-187.
  40. Park KU, Kim JY, Cho YS, Yee ST, Jeong CH, Kang KS, Seo KI. Anticancer and immuno-activity of onion kimchi methanol extract. J Korean Soc Food Sci Nutr 2004; 33(9): 1439-1444. https://doi.org/10.3746/jkfn.2004.33.9.1439
  41. Kim BK, Rhee SH, Park KY. Chemopreventive effects of chitosan added kimchi. J Korean Assoc Cancer Prev 2004; 9(3): 135-143.
  42. Kong CS, Bahn YE, Kim BK, Lee KY, Park KY. Antiproliferative effect of chitosan-added kimchi in HT-29 human colon carcinoma cells. J Med Food 2010; 13(1): 6-12. https://doi.org/10.1089/jmf.2009.1213
  43. Park DC, Park JH, Gu YS, Han JH, Byun DS, Kim EM, Kim YM, Kim SB. Effects of salted-fermented fish products and their alternatives on nitrite scavenging activity of kimchi during fermentation. Korean J Food Sci Technol 2000; 32(4): 942-948.
  44. Jung JK, Park SY, Kim SH, Kang JM, Yang JY, Kang SA, Chun HK, Park KY. Removal effects of bifenthrin and metalaxyl pesticides during preparation and fermentation of baechu kimchi. J Korean Soc Food Sci Nutr 2009; 38(9): 1258-1264. https://doi.org/10.3746/jkfn.2009.38.9.1258
  45. Ji ST, Park JH, Hyun CK, Shin HK. The antigenotoxic effects of Korean native fermented food, baechu kimchi using comet assay. J Korean Soc Food Sci Nutr 2000; 29(2): 316-321.
  46. Choi SM, Kil JH, Moon SH, Park KY. Chemopreventive effects of angelica gigas nakai leaf (agl) kimchi and agl added baechu kimchi. J Korean Assoc Cancer Prev 2003; 8(3): 181-187.
  47. Moon SK, Suzuki T, Jeong BY, Ryu HS. Inhibitive effects of baik-kimchi against amaranth toxicity in rats. J Korean Soc Food Sci Nutr 2001; 30(6): 1246-1252.
  48. Cho EJ, Rhee SH, Kang KS, Park KY. In vitro anticancer effect of Chinese cabbage kimchi fractions. J Korean Soc Food Sci Nutr 1999; 28(6): 1326-1331.
  49. Cho EJ, Choi JS, Kim SH, Park KY, Rhee SH. In vitro anticancer effect of active compounds from Chinese cabbage kimchi. J Korean Assoc Cancer Prev 2004; 9(2): 98-103.
  50. Kim HJ, Hwang Bo MH, Lee HJ, Yu TS, Lee IS. Antibacterial and anticancer effects of kimchi extracts prepared with monascus purpureus koji paste. Korean J Food Sci Technol 2005; 37(4): 618-623.
  51. Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (guwun) salt. J Korean Soc Food Sci Nutr 2009; 38(8): 996-1002. https://doi.org/10.3746/jkfn.2009.38.8.996
  52. Yoon HH, Chang HC. Growth inhibitory effect of kimchi prepared with four year-old solar salt and topan solar salt on cancer cells. J Korean Soc Food Sci Nutr 2011; 40(7): 935-941. https://doi.org/10.3746/jkfn.2011.40.7.935
  53. Park KY, Cho EJ, Rhee SH, Jung KO, Yi SJ, Jhun BH. Kimchi and an active component, beta-sitosterol, reduce oncogenic h-RAS(V12)-induced DNA synthesis. J Med Food 2003; 6(3): 151-156. https://doi.org/10.1089/10966200360716544
  54. Choi MW, Kim KH, Park KY. Effects of kimchi extracts on the growth of sarcoma-180 cells and phagocytic activity of mice. J Korean Soc Food Sci Nutr 1997; 26(2): 254-260.
  55. Kong CS, Bak SS, Rhee SH, Kil JH, Rho CW, Hwang HJ, Kim NK, Park KY. Antitumor effect of young radish kimchi prepared with young radish cultivated in the soil containing sulfur on sarcoma-180 tumor cells transplanted mice. J Korean Soc Food Sci Nutr 2005; 34(10): 1520-1524. https://doi.org/10.3746/jkfn.2005.34.10.1520
  56. Chang SK, Kim HJ. Physico-chemical properties and in vivo anti-cancer effects of potato kimchi prepared by adding hot water extracts of potato. J East Asian Soc Diet Life 2008; 18(3): 302-310.
  57. Kim HY, Song JL, Chang HK, Kang SA, Park KY. Kimchi protects against azoxymethane/dextran sulfate sodium-induced colorectal carcinogenesis in mice. J Med Food 2014; 17(8): 833-841. https://doi.org/10.1089/jmf.2013.2986
  58. Jeong M, Park JM, Han YM, Park KY, Lee DH, Yoo JH, Cho JY, Hahm KB. Dietary prevention of Helicobacter pylori-associated gastric cancer with kimchi. Oncotarget 2015; 6(30): 29513-29526. https://doi.org/10.18632/oncotarget.4897
  59. Yun YR, Kim HJ, Song YO. Kimchi methanol extract and the kimchi active compound,3'-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid, downregulate CD36 in THP-1 macrophages stimulated by oxLDL. J Med Food 2014; 17(8): 886-893. https://doi.org/10.1089/jmf.2013.2943
  60. Noh JS, Kim HJ, Kwon MJ, Song YO. Active principle of kimchi, 3-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid, retards fatty streak formation at aortic sinus of apolipoprotein e knockout mice. J Med Food 2009; 12(6): 1206-1212. https://doi.org/10.1089/jmf.2009.0034
  61. Noh JS, Choi YH, Song YO. Beneficial effects of the active principle component of Korean cabbage kimchi via increasing nitric oxide production and suppressing inflammation in the aorta of apoe knockout mice. Br J Nutr 2013; 109(1): 17-24. https://doi.org/10.1017/S0007114512000633
  62. Kim JY, Lee YS. The effects of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats. J Korean Soc Food Sci Nutr 1997; 26(6): 1200-1207.
  63. Kwon MJ, Song YO, Song YS. Effects of kimchi on tissue and fecal lipid composition and apolipoprotein and thyroxine levels in rats. J Korean Soc Food Sci Nutr 1997; 26(3): 507-513.
  64. Sheo HJ, Seo YS. The effects of dietary Chinese cabbage kimchi juice on the lipid metabolism and body weight gain in rats fed high-calories-diet. J Korean Soc Food Sci Nutr 2004; 33(1): 91-100. https://doi.org/10.3746/jkfn.2004.33.1.091
  65. Yu MH, Lee HJ, Im HG, Hwang Bo MH, Kim HJ, Lee IS. The effects of kimchi with monascus purpureus on the body weight gain and lipid metabolism in rats fed high fat diet. J Life Sci 2005; 15(4): 536-541. https://doi.org/10.5352/JLS.2005.15.4.536
  66. Kong YH, Cheigh HS, Song YO, Jo YO, Choi SY. Anti-obesity effects of kimchi tablet composition in rats fed high-fat diet. J Korean Soc Food Sci Nutr 2007; 36(12): 1529-1536. https://doi.org/10.3746/jkfn.2007.36.12.1529
  67. Ku HS, Noh JS, Yun YR, Kim HJ, Kwon MJ, Cheigh HS, Song YO. Weight reduction and lipid lowering effects of sea tangle added Korean cabbage kimchi. J Korean Soc Food Sci Nutr 2007; 36(9): 1140-1147. https://doi.org/10.3746/jkfn.2007.36.9.1140
  68. Yang YR, Kim HL, Park YK. Effects of onion kimchi extract supplementation on blood glucose and serum lipid contents in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 2008; 37(4): 445-451. https://doi.org/10.3746/jkfn.2008.37.4.445
  69. Jo SY, Choi EA, Lee JJ, Chang HC. Characterization of starter kimchi fermented with leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and highcholesterol diet. J Sci Food Agric 2015; 95(13): 2750-2756. https://doi.org/10.1002/jsfa.7018
  70. Hwang JW, Song YO. The effects of solvent fractions of kimchi on plasma lipid concentration of rabbit fed high cholesterol diet. J Korean Soc Food Sci Nutr 2000; 29(2): 204-210.
  71. Jeon HN, Kwon MJ, Song YO. Effects of kimchi solvent fractions on accumulation of lipids in heart, kidney and lung of rabbit fed high cholesterol diet. J Korean Soc Food Sci Nutr 2002; 31(5): 814-818. https://doi.org/10.3746/jkfn.2002.31.5.814
  72. Kim HJ, Kwon MJ, Seo JM, Kim JK, Song SH, Suh HS, Song YO. The effect of 3-(4-hydroxyl-33,53-dimethoxyphenyl) propionic acid in Chinese cabbage kimchi on lowering hypercholesterolemia. J Korean Soc Food Sci Nutr 2004; 33(1): 52-58. https://doi.org/10.3746/jkfn.2004.33.1.052
  73. Kim HJ, Lee JS, Chung HY, Song SH, Suh H, Noh JS, Song YO. 3-(4'- hydroxyl-3',5'-dimethoxyphenyl) propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits. J Agric Food Chem 2007; 55(25): 10486-10492. https://doi.org/10.1021/jf072454m
  74. Park DC, Park JH, Gu YS, Han JH, Byun DS, Kim EM, Kim YM, Kim SB. Effects of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of kimchi during fermentation. Korean J Food Sci Technol 2000; 32(4): 920-927.
  75. Lee SM, Cho Y, Chung HK, Shin DH, Ha WK, Lee SC, Shin MJ. Effects of kimchi supplementation on blood pressure and cardiac hypertrophy with varying sodium content in spontaneously hypertensive rats. Nutr Res Pract 2012; 6(4): 315-21. https://doi.org/10.4162/nrp.2012.6.4.315
  76. Jeong JW, Choi IW, Jo GH, Kim GY, Kim J, Suh H, Ryu CH, Kim WJ, Park KY, Choi YH. Anti-inflammatory effects of 3-(4'-Hydroxyl-3',5'- dimethoxyphenyl) propionic acid, an active component of korean cabbage kimchi, in lipopolysaccharidestimulated bv2 microglia. J Med Food 2015; 18(6): 677-684. https://doi.org/10.1089/jmf.2014.3275
  77. Ahn TW, Lim SR, Wang SK. Effect of kimchi containing cordyceps sinensis extract on the immine function of balb/c mice. Korean J Orient Prev Med 2002; 6(2): 156-167.
  78. Lim JS. Effect of immune function on the fermentation of kimchi intake to append acanthopanacis cortex extract in Balb/c mice. Thesis Collect Res Inst Korean Med 2003; 12(1): 1-9.
  79. Trinh HT, Bae EA, Hyun YJ, Jang YA, Yun HK, Hong SS, Kim DH. Anti-allergic effects of fermented ixeris sonchifolia and its constituent in mice. J Microbiol Biotechnol 2010; 20(1): 217-223. https://doi.org/10.4014/jmb.0904.04015
  80. Choi CY, Kim YH, Oh S, Lee HJ, Kim JH, Park SH, Kim HJ, Lee SJ, Chun T. Anti-inflammatory potential of a heat-killed lactobacillus strain isolated from kimchi on house dust miteinduced atopic dermatitis in nc/nga mice. J Appl Microbiol 2017; 123(2): 535-543. https://doi.org/10.1111/jam.13515
  81. Kim MJ, Kwon MJ, Song YO, Lee EK, Youn HJ, Song YS. The effects of kimchi on hematological and immunological parameters in vivo and in vitro. J Korean Soc Food Sci Nutr 1997; 26(6): 1208-1214.
  82. Lee KH, Song JL, Park ES, Ju J, Kim HY, Park KY. Anti-obesity effects of starter fermented kimchi on 3T3-L1 adipocytes. Prev Nutr Food Sci 2015; 20(4): 298-302. https://doi.org/10.3746/pnf.2015.20.4.298
  83. Park JA, Tirupathi Pichiah PB, Yu JJ, Oh SH, Daily JW 3rd, Cha YS. Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. J Appl Microbiol 2012; 113(6): 1507-1516. https://doi.org/10.1111/jam.12017
  84. Lee HA, Song YO, Jang MS, Han JS. Alleviating effects of baechu kimchi added Ecklonia cava on postprandial hyperglycemia in diabetic mice. Prev Nutr Food Sci 2013; 18(3): 163-168. https://doi.org/10.3746/pnf.2013.18.3.163
  85. Islam MS, Choi H. Antidiabetic effect of Korean traditional baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J Med Food 2009; 12(2): 292-297. https://doi.org/10.1089/jmf.2008.0181
  86. Ryu SH, Jeon YS, Moon JW, Lee YS, Moon GS. Effect of kimchi ingredients to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 1997; 26(6): 998-1005.
  87. Ryu SH, Jeon YS, Kwon MJ, Moon JW, Lee YS, Moon GS. Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 1997; 26(5): 814-821.
  88. Ryu BM, Ryu SH, Yang YC, Lee YS, Jeon YS, Moon GS. Morphological changes in the skin of hairless mouse fed various kimchi diet. J Korean Soc Food Sci Nutr 2004; 33(9): 1469-1475. https://doi.org/10.3746/jkfn.2004.33.9.1469
  89. Lim SM. Resistance to reactive oxygen species and antioxidant activities of some strains of lactic acid bacteria from the mustard leaf kimchi. Korean J Microbiol 2010; 46(4): 375-382.
  90. Kim DS, Cho HW, Kim DH, Oh KH. Functional characterization of lactobacillus sakei JK-17 Isolated from long-term fermented kimchi, Muk Eun Ji. KSBB J 2013; 28(1): 18-23. https://doi.org/10.7841/ksbbj.2013.28.1.18
  91. Ji K, Jang NY, Kim YT. Isolation of lactic acid bacteria showing antioxidative and probiotic activities from kimchi and infant feces. J Microbiol Biotechnol 2015; 25(9): 1568-1577. https://doi.org/10.4014/jmb.1501.01077
  92. Markus J, Mathiyalagan R, Kim YJ, Abbai R, Shingh P, Ahn S, Perez ZE, Hurh J, Yang DC. Intracellular synthesis of gold nanoparticles with antioxidant activity by probiotic lactobacillus kimchicus DCY51T isolated from Korean kimchi. Enzyme Microb Technol 2016; 95: 85-93. https://doi.org/10.1016/j.enzmictec.2016.08.018
  93. Chang JH, Shim YY, Cha SK, Chee KM. Probiotic characteristics of lactic acid bacteria isolated from kimchi. J Appl Microbiol 2010; 109(1): 220-230. https://doi.org/10.1111/j.1365-2672.2009.04648.x
  94. Hur HJ, Lee KW, Lee HJ. Production of nitric oxide, tumor necrosis factor-alpha and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi. Biofactors 2004; 21(1-4): 123-125. https://doi.org/10.1002/biof.552210124
  95. Oh CK, Oh MC, Hyon JS, Choi WJ, Lee SH, Kim SH. Depletion of nitrite by lactic acid bacteria isolated from kimchi (I). J Korean Soc Food Sci Nutr 1997; 26(4): 549-555.
  96. Oh CK, Oh MC, Hyon JS, Choi WJ, Lee SH, Kim SH. Depletion of nitrite by lactic acid bacteria isolated from kimchi (II). J Korean Soc Food Sci Nutr 1997; 26(4): 556-562.
  97. Ko JL, Oh CK, Oh MC, Kim SH. Depletion of nitrite by lactic acid bacteria isolated from commercial kimchi. J Korean Soc Food Sci Nutr 2009; 38(7): 892-901. https://doi.org/10.3746/JKFN.2009.38.7.892
  98. Lee JM. Adhesion of kimchi lactobacillus strains to Caco-2 cell membrane and sequestration of aflatoxin $B_1$. J Korean Soc Food Sci Nutr 2005; 34(5): 581-585. https://doi.org/10.3746/jkfn.2005.34.5.581
  99. Choi JW, Park JH, Ji ST, Choi OB, Shin HK. Antigenotoxic effect of dominant bacterial isolates from kimchi in vitro. Korean J Food Sci Technol 1999; 31(4): 1071-1076.
  100. Lee JJ, Chang HC, Lee MY. Acute toxicity of leuconostoc citreum GJ7 isolated from kimchi in mice. J Korean Soc Food Sci Nutr 2007; 36(5): 534-539. https://doi.org/10.3746/jkfn.2007.36.5.534
  101. Lee JJ, Lee YM, Chang HC, Lee MY. Repeated-dose toxicity study of pediococcus pentosaceus MD1, an anti-helicobacter pyroli activity lactic acid bacteria isolated from kimchi, in rats. J Korean Soc Food Sci Nutr 2007; 36(8): 975-982. https://doi.org/10.3746/jkfn.2007.36.8.975
  102. Lee JJ, Kim AR, Chan HC, Lee MY. Repeated-dose oral toxicity study of lactobacillus plantarum AF1 isolated from kimchi in rats. J Korean Soc Food Sci Nutr 2012; 41(5): 612-620. https://doi.org/10.3746/jkfn.2012.41.5.612
  103. Lee H, Lee JJ, Chang HC, Lee MY. Acute toxicity of lactobacillus plantarum AF1 isolated from kimchi in mice. Korean J Food Preserv 2012; 19(2): 315-321. https://doi.org/10.11002/kjfp.2012.19.2.315
  104. Kim AR, Lee MY, Chang HC, Lee JJ. Four-week repeated oral toxicity study of leuconostoc citreum GR1 in rats. J Korean Soc Food Sci Nutr 2013; 42(4): 600-607. https://doi.org/10.3746/jkfn.2013.42.4.600
  105. Chang JH, Shim YY, Cha SK, Reaney MJ, Chee KM. Effect of lactobacillus acidophilus KFRI342 on the development of chemically induced precancerous growths in the rat colon. J Med Microbiol 2012; 61(Pt 3): 361-368. https://doi.org/10.1099/jmm.0.035154-0
  106. Moon YJ, Soh JR, Yu JJ, Sohn HS, Cha YS, Oh SH. Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte. J Appl Microbiol 2012; 113(3): 652-658. https://doi.org/10.1111/j.1365-2672.2012.05348.x
  107. Park JE, Oh SH, Cha YS. Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. J Sci Food Agric 2014; 94(12): 2514-2520. https://doi.org/10.1002/jsfa.6588
  108. Kwon JY, Cheigh HS, Song YO. Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 2004; 36(6): 1014-1019.
  109. Lee JJ, Lee YM, Kim AR, Chang HC, Lee MY. Effect of leuconostoc kimchii GJ2 isolated from kimchi (fermented Korean cabbage) on lipid metabolism in high cholesterol-fed rats. Korean J Food Preserv 2008; 15(5): 760-768.
  110. Cha SD, Yu JW, Kim TW, Cho HS, Lee DH. Effects of lactobacillus plantarum CIB 001 on lipid metabolism of hypercholesterolemic rats. Korean J Food Sci Technol 2012; 44(3): 324-330. https://doi.org/10.9721/KJFST.2012.44.3.324
  111. Won TJ, Kim B, Song DS, Lim YT, Oh ES, Lee DI, Park ES, Min H, Park SY, Hwang KW. Modulation of Th1/Th2 balance by lactobacillus strains isolated from kimchi via stimulation of macrophage cell line J774A.1 in vitro. J Food Sci 2011; 76(2): H55-61. https://doi.org/10.1111/j.1750-3841.2010.02031.x
  112. Shin JS, Jung JY, Lee SG, Shin KS, Rhee YK, Lee MK, Hong HD, Lee KT. Exopolysaccharide fraction from pediococcus pentosaceus KFT18 induces immunostimulatory activity in macrophages and immunosuppressed mice. J Appl Microbiol 2016; 120(5): 1390-1402. https://doi.org/10.1111/jam.13099
  113. Chae O, Shin K, Chung H, Choe T. Immunostimulation effects of mice fed with cell lysate of lactobacillus plantarum isolated from kimchi. Korean J Biotechnol Bioeng 1998; 13(4): 424-430.
  114. Jo SG, Noh EJ, Lee JY, Kim G, Choi JH, Lee ME, Song JH, Chang JY, Park JH. Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice. J Microbiol 2016; 54(7): 503-509. https://doi.org/10.1007/s12275-016-6160-2
  115. Rho MK, Kim YE, Rho HI, Kim TR, Kim YB, Sung WK, Kim TW, Kim DO, Kang H. Enterococcus faecium FC-K derived from kimchi is a probiotic strain that shows anti-allergic activity. J Microbiol Biotechnol 2017; 27(6): 1071-1077. https://doi.org/10.4014/jmb.1611.11020
  116. Park CW, Youn M, Jung YM, Kim H, Jeong Y, Lee HK, Kim HO, Lee I, Lee SW, Kang KH, Park YH. New functional probiotic lactobacillus sakei probio 65 alleviates atopic symptoms in the mouse. J Med Food 2008; 11(3): 405-412. https://doi.org/10.1089/jmf.2007.0144
  117. Hong HJ, Kim E, Cho D, Kim TS. Differential suppression of heat-killed lactobacilli isolated from kimchi, a Korean traditional food, on airway hyper-responsiveness in mice. J Clin Immunol 2010; 30(3): 449-458. https://doi.org/10.1007/s10875-010-9375-8
  118. Jang SE, Hyun YJ, Trinh HT, Han MJ, Kim DH. Antiscratching behavioral effect of lactobacillus plantarum PM008 isolated from kimchi in mice. Immunopharmacol Immunotoxicol 2011; 33(3): 539-544. https://doi.org/10.3109/08923973.2010.549136
  119. Won TJ, Kim B, Lim YT, Song DS, Park SY, Park ES, Lee DI, Hwang KW. Oral administration of lactobacillus strains from kimchi inhibits atopic dermatitis in NC / Nga mice. J Appl Microbiol 2011; 110(5): 1195-1202. https://doi.org/10.1111/j.1365-2672.2011.04981.x
  120. Kim JY, Park BK, Park HJ, Park YH, Kim BO, Pyo S. Atopic dermatitis-mitigating effects of new lactobacillus strain, lactobacillus sakei probio 65 isolated from kimchi. J Appl Microbiol 2013; 115(2): 517-526. https://doi.org/10.1111/jam.12229
  121. Lim JH, Seo BJ, Kim JE, Chae CS, Im SH, Hahn YS, Park YH. Characteristics of immunomodulation by a lactobacillus sakei proBio65 isolated from kimchi. Korean J Microbiol Biotechnol 2011; 39(3): 313-316.
  122. Hong YF, Kim H, Kim HR, Gim MG, Chung DK. Different immune regulatory potential of lactobacillus plantarum and lactobacillus sakei isolated from kimchi. J Microbiol Biotechnol 2014; 24(12): 1629-1635. https://doi.org/10.4014/jmb.1406.06062
  123. Lee HA, Bong YJ, Kim H, Jeong JK, Kim HY, Lee KW, Park KY. Effect of nanometric lactobacillus plantarum in kimchi on dextran sulfate sodium-induced colitis in mice. J Med Food 2015; 18(10): 1073-1080. https://doi.org/10.1089/jmf.2015.3509
  124. Park JS, Joe I, Thee PD, Jeong CS, Jeong G. A Lactic acid bacterium isolated from kimchi ameliorates intestinal inflammation in DSS-induced colitis. J Microbiol 2017; 55(4): 304-310. https://doi.org/10.1007/s12275-017-6447-y
  125. Choi IH, Noh JS, Han JS, Kim HJ, Han ES, Song YO. Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial. J Med Food 2013; 16(3): 223-229. https://doi.org/10.1089/jmf.2012.2563
  126. Choi SH, Kim HJ, Kwon MJ, Baek YH, Song YO. The effect of kimchi pill supplementation on plasma lipid concentration in healthy people. J Korean Soc Food Sci Nutr 2001; 30(5): 913-920.
  127. Kim JY, Choi EY, Hong YH, Song YO, Han JS, Lee SS, Han ES, Kim TW, Choi IS, Cho KK. Changes in Korean adult females intestinal microbiota resulting from kimchi intake. J Nutr Food Sci 2016; 6: 486.
  128. Lee KE, Choi UH, Ji GE. Effect of kimchi intake on the composition of human large intestinal bacteria. Korean J Food Sci Technol 1996; 28(5): 981-986.
  129. Oh YJ, Hwang IJ. Effects of kimchi consumption on iron status in adult male volunteers. Korean J Nutr 1997; 30(10): 1188-1194.
  130. Han K, Bose S, Wang JH, Kim BS, Kim MJ, Kim EJ, Kim H. Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women. Mol Nutr Food Res 2015; 59(5): 1004-1008. https://doi.org/10.1002/mnfr.201400780
  131. Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS, Choe SJ, Kim TY, Han SJ, Kim HJ, Kim DJ, Lee KW. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res 2011; 31(6): 436-443. https://doi.org/10.1016/j.nutres.2011.05.011
  132. An SY, Lee MS, Jeon JY, Ha ES, Kim TH, Yoon JY, Ok CO, Lee HK, Hwang WS, Choe SJ, Han SJ, Kim HJ, Kim DJ, Lee KW. Beneficial effects of fresh and fermented kimchi in prediabetic individuals. Ann Nutr Metab 2013; 63(1-2): 111-119. https://doi.org/10.1159/000353583
  133. Baek YH, Kwak JR, Kim SJ, Han SS, Song YO. Effects of kimchi supplementation and/or exercise training on body composition and plasma lipids in obese middle school girls. J Korean Soc Food Sci Nutr 2001; 30(5): 906-912.
  134. Lee H, Kim DY, Lee MA, Jang JY, Choue R. Immunomodulatory effects of kimchi in chinese healthy college students: a randomized controlled trial. Clin Nutr Res 2014; 3(2): 98-105. https://doi.org/10.7762/cnr.2014.3.2.98
  135. Hong JS, Lee HJ. Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence. J Ethn Food 2014; 1(1): 8-12. https://doi.org/10.1016/j.jef.2014.11.004
  136. Song HJ, Park SJ, Jang DJ, Kwon DY, Lee HJ. High consumption of salt-fermented vegetables and hypertension risk in adults: a 12-year follow-up study. Asia Pac J Clin Nutr 2017; 26(4): 698-707.
  137. Kim H, Oh SY, Kang MH, Kim KN, Kim Y, Chang N. Association between kimchi intake and asthma in Korean adults: the Fourth and Fifth Korea National Health and Nutrition Examination Survey (2007-2011). J Med Food 2014; 17(1): 172-178. https://doi.org/10.1089/jmf.2013.3013
  138. Kim HJ, Ju S, Park YK. Kimchi intake and atopic dematitis in Korean aged 19-49 years: the Korean National Health and Nutrition Examination Survey 2010-2012. Asia Pac J Clin Nutr 2017; 26(5): 914-922.
  139. Kwon YS, Park Y, Chang H, Ju S. Relationship between plant food (fruits, vegetables, and kimchi) consumption and the prevalence of rhinitis among Korean adults: based on the 2011 and 2012 Korean National Health and Nutrition Examination Survey data. J Med Food 2016; 19(12): 1130-1140. https://doi.org/10.1089/jmf.2016.3760
  140. Kwon MJ, Chun JH, Song YS, Song YO. Daily kimchi consumption and its hypolipidemic effect in middle-aged men. J Korean Soc Food Sci Nutr 1999; 28(5): 1144-1150.
  141. Kim JH, Ryu JD, Song YO. The effect of kimchi intake on free radical production and the inhibition of oxidation in young adults and the elderly people. Korean J Community Nutr 2002; 7(2): 257-265.

Cited by

  1. Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.319
  2. Complete Genome Sequence of Leuconostoc kimchii Strain NKJ218, Isolated from Homemade Kimchi vol.8, pp.27, 2019, https://doi.org/10.1128/mra.00367-19
  3. 배추김치 섭취와 대사증후군 발생률과의 관련성 : 한국인유전체역학조사사업의 10년 추적조사 결과 vol.52, pp.6, 2019, https://doi.org/10.4163/jnh.2019.52.6.569
  4. 김치산업의 현황과 발전 방향 vol.53, pp.2, 2020, https://doi.org/10.23093/fsi.2020.53.2.166
  5. Fermentation for tailoring the technological and health related functionality of food products vol.60, pp.17, 2018, https://doi.org/10.1080/10408398.2019.1666250
  6. Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi vol.24, pp.4, 2018, https://doi.org/10.13050/foodengprog.2020.24.4.235
  7. 김치 유래 Lactobacillus plantarum을 이용한 팽화 검은콩 발효물의 제조 및 품질특성 vol.35, pp.6, 2020, https://doi.org/10.13103/jfhs.2020.35.6.618
  8. 체계적 문헌고찰을 통한 한국음식의 선호도와 인지도 분석 vol.35, pp.6, 2018, https://doi.org/10.7318/kjfc/2020.35.6.503
  9. UPLC-MS/MS를 이용한 배추와 배추김치의 글루코시놀레이트 및 대사체 분석 vol.52, pp.6, 2018, https://doi.org/10.9721/kjfst.2020.52.6.587
  10. Supercooling as a potentially improved storage option for commercial kimchi vol.86, pp.3, 2018, https://doi.org/10.1111/1750-3841.15633
  11. Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods vol.13, pp.5, 2021, https://doi.org/10.3390/nu13051516
  12. Metagenomic, Metabolomic, and Functional Evaluation of Kimchi Broth Treated with Light-Emitting Diodes (LEDs) vol.11, pp.8, 2021, https://doi.org/10.3390/metabo11080472