Effect of Kimchi Intake on the Composition of Human Large Intestinal Bacteria

김치의 섭취가 인체의 장내 미생물에 미치는 영향

  • Lee, Ki-Eun (Department of Food Sciences, Seoul Women's University) ;
  • Choi, Un-Ho (Department of Food Sciences, Seoul Women's University) ;
  • Ji, Geun-Eog (Department of Food Science and Nutrition, Hallym University)
  • 이기은 (서울여자대학교 식품과학과) ;
  • 최언호 (서울여자대학교 식품과학과) ;
  • 지근억 (한림대학교 식품영양학과)
  • Published : 1996.10.30

Abstract

We have conducted this study to examine effect of kimchi intake on the composition of human large intestinal bacteria. Two hundred grams of kimchi were administered to 10 healthy young volunteers (20-30 years old) every day for 2 weeks, followed by 2 weeks of non-intake period. The non-intake-intake cycle was repeated for 10 weeks. Except antibiotics and materials which contain live bacteria, subjects were allowed to eat ad libitum. The composition of intestinal microflora (Bacteroides, Bifidobacterium, Escherichia coli, Streptococcus, Lactobacillus, Leuconostoc, Staphylococcus, Clostridium perfringens) was examined a1 the last day of each period. $\beta-Glucosidase$ and $\beta-glucuronidase$ activities, pH and moisture content of the fecal samples were also measured. During the administration of kimchi, the cell counts of Lactobacillus and Leuconostoc increased significantly (p<0.05), whereas those of other bacteria did not change significantly. The enzyme level of $\beta-glucosidase$ and $\beta-glucuronidase$ decreased during kimchi intake (p<0.05). Results indicate that a portion of lactic acid bacteria present in kimchi can pass human stomach and reside in the large intestinal tract.

Keywords

kimchi;composition;large intestinal bacteria;human