• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.975-982
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• 2007

The purpose of this study was to investigate repeated-dose toxicity in male and female rats orally administered with Pediococcus pentosaceus MD1, an anti-Helicobacter pyroli producing lactic acid bacteria isolated from kimchi. Sprague-Dawley rats were divided into 4 groups, 10 animals in each group. The test article was administered once daily by gavage to rats at dose levels of 0, 500, 1,000 and 2,000 mg/kg for 4 weeks. No test article-related deaths and clinical findings in both sexes of rats during the study period were resulted. In addition, no differences were found between control and treated groups in body weight changes, food intake consumption and water consumptions. Hematological parameters, serum biochemical analysis and any other findings did not also show any significant or dose-dependent alterations. There were no alterations in absolute and relative organ weights by the administration of Pediococcus pentosaceus MD1. These results suggest that no-observed-adverse-effect level (NOAEL) of Pediococcus pentosaceus MD1 is considered to be more than 2 g/kg in male and female rats.

• KSBB Journal
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• v.24 no.2
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• pp.149-155
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• 2009

19 strains, which could be identified as Lactobacillus sp. were isolated. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink with Cucurbita maxima and strains originated from Kimchi. Many kinds of lacctobacci species existed in the fermented food cannot survive in the acidic conditions in the stomach. So we tried to search and select a strain, which can arrive to the small intestine. A species of a Lactobacillus named as C332 was identifed as Lactobacillus plantarum and selected for the fermentation process. With the treatment with artificial gastric juice and artificial bile the survival rate of the cells could be calculated. The physiological characteristics at the variable conditions have been tested. After fermentation process the sensoric tests on the product with panels were tried. The most of the cells could survive in the acidic conditions and falcultive anaerobe. Especially some antibacterial effects aganinst E.coli were also found. With all kinds of the results from our research the fermented Cucurbita maxima drink can be a successful item in the market.

• 식품문화 한맛한얼
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• v.1 no.1
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• pp.9-12
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• 2008

발효는 어떤 식품에 유용한 미생물이 자라 큰 분자의 영양소를 분해하여 소화되기 쉬운 식품으로 변하게 한다. 그리고 음식속의 영양소를 이용하여 산성분, 맛성분, 생리활성 물질을 만들어내어 음식물의 보존기간을 연장할 뿐 아니라 균자체(유산균, 프로바이오틱 이라함)나 그 생성물들은 사람의 건강을 증진시키는 효과를 갖는다. 우리나라의 발효식품에는 김치, 장류(된장, 간장, 청국장, 고추장 등), 젓갈류, 막걸리가 대표적이다. 서양에서는 우유 발효식품으로 요구르트, 치즈, 채소발효식품으로는 사우어 크라우트, 피클, 올리브가 있고, 발효빵, 발효소세지, 술로는 포도주, 맥주 등이 있다. 발효 콩제품으로는 템페(인도네시아), 미소(일본된장), 쇼유, 낫또, 수후, 도우치 등 다양하다. 이에 우리나라에서 가장 많이 섭취하고 있는 김치, 된장 및 청국장의 암 예방효과에 대하여 알아보고자 한다.

• Food Science and Preservation
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• v.18 no.5
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• pp.786-794
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• 2011

To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at $10^{\circ}C$ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the $10^{th}$ day of fermentation was ${\simeq}pH$ 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the $10^{th}$ day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.581-585
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• 2005

Five lactic acid bacteria (LAB) including 2 Lactobacillus strains isolated from Kimchi were evaluated to determine the binding ability to Caco-2 cells and $AFB_1$. LAB were divided into three different groups ; viable, heat-treated, and acid-treated cells. In the radioactive-labeling assay for bound cell counting, viable Lactobacillus Plantarum KCTC 3099 showed the higher adhesion to Caco-2 cells with the binding capacity of $39.2\%$, which was $149\%$ higher than Lactobacillus rhamnosus GG as a positive control. Leuconostoc mesenteroids KCTC 3100 showed the similar binding ability to L. rhamnosus GG. After 1 hour incubation at $37^{\circ}C$ with $AFB_1$, viable L. Planterum KTCC 3099 removed the toxin by $49.8\%$, which was similar level to L. rhamnosus GG. Both heat- and acid-treated groups showed high binding effect but acid-treated group was more effective for both Caco-2 cell binding and $AFB_1$ removal than the other. These results indicate that components of bacterial cell wall might be involved in tile binding to intestinal cells and toxins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.96-101
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• 2013

This study was carried out to investigate the changes in antioxidant activity, and the isoflavone and free amino acid content in fermented tofu of the ingredients of kimchi (red pepper, garlic, ginger, and anchovies) and lactic acid bacteria (Pediococcus acidilactici KL-6) during 24 weeks of fermentation at $20^{\circ}C$. The total polyphenol content of various types of fermented tofu such as the control (tofu with kimchi ingredients mixture), tofu and kimchi ingredients with lactic acid bacteria (TL), and tofu in pre-fermented kimchi ingredients with lactic acid bacteria (TPL) ranged from 156.34 to 165.17 mg/g, showing that TPL was significantly higher in terms of fermentation time (6 weeks) compared to others. The DPPH free radical scavenging activity of TPL (84.11%) was higher than that of the control (76.68%) and TL (78.95%) after 12 weeks fermentation at $20^{\circ}C$. The changes of nitrite scavenging activity and SOD-like activity in the tested tofu showed the same tendency as the DPPH free radical scavenging activity during 14 weeks fermentation TPL showed statistically significant levels of increased antioxidant activity, so we compared the isoflavone and free amino acid content. The isoflavone and free amino acid content of TPL was 2.34 mg/g and 20.81 mg/g after 14 weeks fermentation, respectively.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.149-156
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• 2019

Purpose: The skin pH is maintained by epidermal lactate, free fatty acids (FFAs), and free amino acids (FAAs). As a significant determinant of skin health, the skin pH is increased (less acidic) under abnormal and aged skin conditions. In a search for dietary alternatives that would promote an acidic skin pH, this study investigated the dietary effects of Lactobacillus plantarum CJLP55 isolated from Korean kimchi on the skin pH, and epidermal levels of lactate, FFAs, and FAAs in adult subjects. Methods: Seventy eight subjects (mean age $24.9{\pm}0.5years$, range 19 ~ 37 years) were assigned randomly to ingest CJLP55, Lactobacillus strain from kimchi, (n = 39, CJLP group) or placebo supplements (n = 39, placebo group) for 12 weeks in a double-blind, placebo-controlled trial. Skin pH and epidermal levels of lactate, FFAs and FFAs were assessed at 0, 6 and 12 weeks. Results: Although significant decreases in skin pH were observed in both the CJLP and placebo groups at 6 weeks, the skin pH was decreased significantly only in the CJLP group at 12 weeks. In parallel, the epidermal level of lactate in the CJLP group was also increased by 25.6% at 12 weeks. On the other hand, the epidermal level of FAAs were not altered in the CJLP and placebo groups, but the epidermal level of total FFAs, including palmitic acid and stearic acid, was lower in the CJLP group than in the placebo group over 12 weeks. The changes in the other FFAs, such as palmitoleic acid and oleic acid, were similar in the CJLP and placebo groups over 12 weeks. Conclusion: Overall, a dietary supplement of CJLP55 promotes acidic skin pH with a selective increase in epidermal lactate in adult subjects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.692-698
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• 2014

In this study, we investigated cancer cell growth inhibitory effects of kimchi extracts obtained from cabbage kimchi. Kimchi extracts (S46h, S47h, S48h) were obtained from the samples fermented at $15^{\circ}C$ for 46 h, 47 h, and 48 h during the first 10 days, which were subsequently stored at $-1.4^{\circ}C$ in kimchi refrigerator (hereinafter DV kimchi extracts). The samples showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared to control kimchi extract (S0h) obtained from sample stored at $-1.4^{\circ}C$ without fermentation. The DV kimchi contained higher levels of ${\gamma}$-aminobutyric acid (GABA) and ornithine compared to the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial, as it is rich in GABA and ornithine. Therefore, it could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.623-625
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• 2000

Bacteriocin-producing lactic acid bacteria was isolated from Kimchi using MRS as selective media and Lactobacillus delbruekii subsp. delbruekii as an indicator strain. Strain JC-3 was tentatively identified as Lactococcus latis subsp. lactis through the API test and the bacteriocin produced by JC-3 showed the inhibitory activity against Grampositive pathogens and other lactic acid bacteria. The antimicrobial substance was inactivated by Protamax, Aroase AP-10, Neutrase, R-AMANO and was confirmed to be heating at $100^{\circ}C$. However, it was lost at high pH values showed the highest bacteriocin activity at a culture temperature of $30^{\circ}C$. The bacteriocin was partially purified by ammonium sulfate precipitation, Sep-pak $C_{18}$ cartridge. The apparent molecular mass of the bacteriocin was about 8 Kda, which was determined through the direct detection of bactericidal activity using SDS -PAGE.