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Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS, Whon TW. Does kimchi deserve the status of a probiotic food? Crit Rev Food Sci Nutr 2023:1-14. [PMID: 36718547 DOI: 10.1080/10408398.2023.2170319] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. Kimchi undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. Numerous LAB, including the genera Leuconostoc, Weissella, and Lactobacillus, participate in kimchi fermentation, reaching approximately 9-10 log colony forming units per gram or milliliter of food. The several health benefits of LAB (e.g., antioxidant and anti-inflammatory properties) combined with their probiotic potential in complex diseases including obesity, cancer, atopic dermatitis, and immunomodulatory effect have generated an interest in the health effects of LAB present in kimchi. In order to estimate the potential of kimchi as a probiotic food, we comprehensively surveyed the health functionalities of kimchi and kimchi LAB, and their effects on human gut environment, highlighting the probiotics function.
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Affiliation(s)
- Jeongmin Cha
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Yeon Bee Kim
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Se Hee Lee
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Seong Woon Roh
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of Korea
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Woo M, Kim MJ, Song YO. Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta. Nutrients 2018; 10:nu10101554. [PMID: 30347786 PMCID: PMC6213637 DOI: 10.3390/nu10101554] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/10/2018] [Accepted: 10/18/2018] [Indexed: 12/22/2022] Open
Abstract
This study investigated the abilities of kimchi and its bioactive compounds to ameliorate amyloid beta (Aβ)-induced memory and cognitive impairments. Mice were given a single intracerebroventricular injection of Aβ25-35, followed by a daily oral administration of capsaicin (10 mg·kg-bw–1), 3-(4′-hydroxyl-3′,5′-dimethoxyphenyl)propionic acid (50 mg/kg bw), quercetin (50 mg/kg bw), ascorbic acid (50 mg/kg bw), or kimchi methanol extract (KME; 200 mg/kg bw) for 2 weeks (n = 7 per group). Carboxymethylcellulose was used as a vehicle for the normal and control groups. Behavioral task tests showed that the learning and memory abilities were significantly waned by the injected Aβ25-35, but these cognitive deficits were recovered by the administrated KME and kimchi bioactive compounds (p < 0.05). The reactive oxygen species, peroxynitrite, and thiobarbituric acid reactive substances levels were lower, and the glutathione level was higher, in the KME and bioactive compound groups than in the control group (p < 0.05). In the KME and bioactive compound groups, the protein expression levels of antioxidant enzymes (nuclear factor (erythroid-derived 2)-like 2-regulated superoxide dismutase-1 and glutathione peroxidase) were increased, whereas those of inflammation-related enzymes (nuclear factor-kappaB -regulated inducible nitric oxide synthase and cyclooxygenase-2) were decreased (p < 0.05). Thus, the antioxidative and anti-inflammatory properties of bioactive compounds-rich kimchi might help to attenuate the symptoms of Alzheimer’s disease.
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Affiliation(s)
- Minji Woo
- Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan 46241, Korea.
| | - Mi Jeong Kim
- Department of Food and Nutrition, Silla University, Busan 46958, Korea.
| | - Yeong Ok Song
- Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan 46241, Korea.
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Kim B, Mun EG, Kim D, Kim Y, Park Y, Lee HJ, Cha YS. A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria. ACTA ACUST UNITED AC 2018. [DOI: 10.4163/jnh.2018.51.1.1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- Bohkyung Kim
- Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea
| | - Eun-Gyung Mun
- Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea
| | - Doyeon Kim
- Department of Food and Nutrition, Hanyang University, Seoul 04762, Korea
| | - Young Kim
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeonbuk 55365, Korea
| | - Yongsoon Park
- Department of Food and Nutrition, Hanyang University, Seoul 04762, Korea
| | - Hae-Jeung Lee
- Department of Food and Nutrition, Gachon University, Seongnam, Gyeonggi 13120, Korea
| | - Youn-Soo Cha
- Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea
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Kim HJ, Noh JS, Song YO. Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis. J Med Food 2017; 21:127-135. [PMID: 29271694 DOI: 10.1089/jmf.2017.3946] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Atherosclerosis is a progressive disease that is characterized by accumulation of lipids and fibrous elements in large arteries. Its etiology is involved with pathophysiological factors such as lipoprotein oxidation, inflammation, and dyslipidemia. Kimchi is a Korean fermented vegetable side dish made with vegetables and kimchi condiments. To date, numerous in vitro, in vivo, and human studies have cited the health benefits of kimchi. 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic acid is one of the active compounds of kimchi, and its antioxidant and anti-atherosclerosclerotic effects have been reported. This review presents the laboratory and clinical evidence of the anti-atherosclerotic effects of kimchi based on its lipid-lowering, antioxidant, and anti-inflammatory activities.
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Affiliation(s)
- Hyun Ju Kim
- 1 Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi , Gwangju, Korea
| | - Jeong Sook Noh
- 2 Department of Food Science and Nutrition, Tongmyong University , Busan, Korea
| | - Yeong Ok Song
- 3 Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University , Busan, Korea
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Woo M, Kim M, Noh JS, Park CH, Song YO. Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice. Food Sci Biotechnol 2017; 27:211-218. [PMID: 30263742 DOI: 10.1007/s10068-017-0202-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 08/14/2017] [Accepted: 08/30/2017] [Indexed: 12/24/2022] Open
Abstract
This study investigated the effect of kimchi on hepatic lipid metabolism and inflammatory response. Low-density lipoprotein receptor knockout mice fed high cholesterol diet (HCD) with an oral administration of kimchi methanol extracts (KME, 200 mg kg bw-1 day-1) or distilled water for 8 weeks (n = 10 per group). Compared with the control group, plasma and hepatic lipid concentrations were lower in the kimchi group (p < 0.05), which was confirmed with hepatic histological examination by Oil Red O staining. Hepatic expressions for fatty acid synthesis were downregulated whereas those for beta-oxidation were upregulated in the kimchi group (p < 0.05). Hepatic expressions for cholesterol synthesis were decreased but those for cholesterol export was increased in the kimchi group (p < 0.05). Moreover, kimchi intake reduced expression for inflammatory cytokines (p < 0.05). Kimchi exerted beneficial effects on HCD-induced hepatic damage by suppressing lipid synthesis and inflammation, and facilitating fatty acid oxidation and cholesterol excretion.
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Affiliation(s)
- Minji Woo
- 1Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241 Republic of Korea
| | - Mijeong Kim
- 1Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241 Republic of Korea
| | - Jeong Sook Noh
- 2Department of Food Science and Nutrition, Tongmyong University, Busan, 48520 Republic of Korea
| | - Chan Hum Park
- 3Department of Medicinal Crop Research, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong, 55365 Republic of Korea
| | - Yeong Ok Song
- 1Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241 Republic of Korea
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Woo M, Kim M, Noh JS, Park CH, Song YO. Kimchi attenuates fatty streak formation in the aorta of low-density lipoprotein receptor knockout mice via inhibition of endoplasmic reticulum stress and apoptosis. Nutr Res Pract 2017; 11:445-451. [PMID: 29209454 PMCID: PMC5712494 DOI: 10.4162/nrp.2017.11.6.445] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 08/22/2017] [Accepted: 08/31/2017] [Indexed: 11/26/2022] Open
Abstract
BACKGROUND/OBJECTIVES Endoplasmic reticulum (ER) stress is positively associated with atherosclerosis via elevating macrophage cell death and plaque formation, in which oxidative stress plays a pivotal role. Antioxidative, lipid-lowering, and anti-atherogenic effects of kimchi, a Korean fermented vegetable, have been established, wherein capsaicin, ascorbic acid, quercetin, 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, and lactic acids were identified. In this study, mechanisms of action of kimchi methanol extracts (KME) on fatty streak formation via suppression of ER stress and apoptosis in aorta were examined in low-density lipoprotein receptor knockout mice. MATERIALS AND METHODS Mice fed a high cholesterol diet with an oral administration of KME (KME group, 200 mg·kg-bw−1·day−1) or distilled water (control group) for 8 weeks (n = 20 for group). Plasma lipid and oxidative stress levels were evaluated. Protein expression was measured by western blot assay. Fatty streak lesion size and the degree of apoptosis were examined in the aorta. RESULTS Compared to the control group, in the KME group, plasma lipids levels were decreased and oxidative stress was alleviated (P < 0.05). Protein expression levels of nuclear factor (erythroid-derived 2)-like 2-mediated antioxidants in aorta were increased whereas those for ER stress markers, glucose regulated protein 78, phospho-protein kinase RNA-like ER kinase, phospho-eukaryotic initiation factor 2 subunit α, X-box binding protein 1, and C/EBP homologous protein were decreased in the KME group (P < 0.05). Moreover, apoptosis was suppressed via downregulation of phospho-c-Jun N-terminal kinase, bcl-2-associated X protein, caspases-9, and -3 with a concomitant upregulation of anti-apoptotic protein, B-cell lymphoma 2 (P < 0.05). Fatty streak lesion size was reduced and the degree of apoptosis was less severe in the KME group (P < 0.05). CONCLUSIONS In conclusion, antioxidant activity of KME might prevent fatty streak formation through, in part, inhibition of ER stress and apoptosis in aortic sinus where macrophages are harbored.
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Affiliation(s)
- Minji Woo
- Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea
| | - Mijeong Kim
- Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea
| | - Jeong Sook Noh
- Department of Food Science and Nutrition, Tongmyong University, Busan 48520, Korea
| | - Chan Hum Park
- Department of Medicinal Crop Research, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 55365, Korea
| | - Yeong Ok Song
- Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63 beon-gil, Geumjeong-gu, Busan 46241, Korea
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Woo M, Kim M, Noh JS, Song YO. Kimchi methanol extracts attenuate hepatic steatosis induced by high cholesterol diet in low-density lipoprotein receptor knockout mice through inhibition of endoplasmic reticulum stress. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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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 Lipopolysaccharide-Stimulated BV2 Microglia. J Med Food 2015; 18:677-84. [PMID: 25919915 DOI: 10.1089/jmf.2014.3275] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
We investigated the protective ability of 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid (HDMPPA), an active principle in Korean cabbage kimchi, against the production of proinflammatory mediators and cytokines, and the mechanisms involved in lipopolysaccharide (LPS)-stimulated BV2 microglial cells. HDMPPA significantly suppressed the production of nitric oxide (NO) and prostaglandin E2, along with the expression of inducible NO synthase and cyclooxygenase-2 in LPS-stimulated BV2 cells, at concentrations with no cytotoxicity. HDMPPA also attenuated the LPS-induced expression and secretion of proinflammatory cytokines, such as tumor necrosis factor-α and interleukin-1β. Furthermore, HDMPPA inhibited LPS-induced nuclear factor-κB (NF-κB) activation, which was associated with the abrogation of IκB-α degradation and phosphorylation, and subsequent decreases in NF-κB p65 levels. Moreover, the phosphorylation of mitogen-activated protein kinases (MAPKs) and Akt, a downstream molecule of phosphatidylinositol-3-kinase (PI3K), in LPS-stimulated BV2 cells was suppressed markedly by HDMPPA. This effect was associated with a significant reduction in the formation of intracellular reactive oxygen species. The findings in this study suggest that HDMPPA may exert anti-inflammatory responses by suppressing LPS-induced expression of proinflammatory mediators and cytokines through blockage of NF-κB, MAPKs, and PI3K/Akt signaling pathways and oxidative stress in microglia.
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Affiliation(s)
- Jin-Woo Jeong
- 1Department of Biochemistry, Dongeui University College of Korean Medicine, Busan, Korea
| | - Il-Whan Choi
- 2Department of Microbiology, College of Medicine, Inje University, Busan, Korea
| | - Guk-Heui Jo
- 1Department of Biochemistry, Dongeui University College of Korean Medicine, Busan, Korea
| | - Gi-Young Kim
- 3Department of Marine Life Sciences, Jeju National University, Jeju, Korea
| | - Jinwoo Kim
- 4Department of Chemistry, Pusan National University, Busan, Korea
| | - Hongsuk Suh
- 4Department of Chemistry, Pusan National University, Busan, Korea
| | - Chung-Ho Ryu
- 5Division of Applied Life Science, Gyeongsang National University, Jinju, Korea
| | - Wun-Jae Kim
- 6Department of Urology, Chungbuk National University College of Medicine, Cheongju, Korea
| | - Kun-Young Park
- 7Department of Food and Nutrition, Busan National University, Busan, Korea
| | - Yung Hyun Choi
- 1Department of Biochemistry, Dongeui University College of Korean Medicine, Busan, Korea
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Kim BK, Choi JM, Kang SA, Park KY, Cho EJ. Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress. Nutr Res Pract 2014; 8:638-43. [PMID: 25489403 PMCID: PMC4252523 DOI: 10.4162/nrp.2014.8.6.638] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 07/02/2014] [Accepted: 07/11/2014] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND/OBJECTIVES Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermented until the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity from oxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-PK1 cells. RESULTS Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxide anion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation, while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, the protective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclear factor-κB p65, and IκB expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress among other kimchi. CONCLUSION The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentation of kimchi led to elevation of antioxidative activity.
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Affiliation(s)
- Boh Kyung Kim
- Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 609-735, Korea
| | - Ji Myung Choi
- Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 609-735, Korea
| | - Soon Ah Kang
- Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul 137-867, Korea
| | - Kun Young Park
- Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 609-735, Korea
| | - Eun Ju Cho
- Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 609-735, Korea
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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; 17:886-93. [PMID: 25010893 DOI: 10.1089/jmf.2013.2943] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Macrophage foam cell formation by oxidized low-density lipoprotein (oxLDL) is a key step in the progression of atherosclerosis, which is involved in cholesterol influx and efflux in macrophages mediated by related proteins such as peroxisome proliferator-activated receptor γ (PPARγ), CD36, PPARα, liver-X receptor α (LXRα), and ATP-binding cassette transporter A1 (ABCA1). The aim of this study was to investigate the beneficial effects of kimchi methanol extract (KME) and a kimchi active compound, 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid (HDMPPA) on cholesterol flux in THP-1-derived macrophages treated with oxLDL. The effects of KME and HDMPPA on cell viability and lipid peroxidation were determined. Furthermore, the protein expression of PPARγ, CD36, PPARα, LXRα, and ABCA1 was examined. OxLDL strongly induced cell death and lipid peroxidation in THP-1-derived macrophages. However, KME and HDMPPA significantly improved cell viability and inhibited lipid peroxidation induced by oxLDL in THP-1-derived macrophages (P<.05). Moreover, KME and HDMPPA suppressed CD36 and PPARγ expressions, both of which participate in cholesterol influx. In contrast, KME and HDMPPA augmented LXRα, PPARα, and ABCA1 expression, which are associated with cholesterol efflux. Consequently, KME and HDMPPA suppressed lipid accumulation. These results indicate that KME and HDMPPA may inhibit lipid accumulation, in part, by regulating cholesterol influx- and efflux-related proteins. These findings will thus be useful for future prevention strategies against atherosclerosis.
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Affiliation(s)
- Ye-Rang Yun
- 1 Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University , Busan, Korea
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