• Title/Summary/Keyword: kimchi

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Effects of Ethanol Extracts from Commonly Consumed Vegetables by Koreans on NO, TNF-${\alpha}$ and MCP-1 Production in LPS-stimulated RAW 264.7 Macrophages (한국인 다소비 채소의 에탄올 추출물이 LPS 처리된 대식세포에서 NO, TNF-${\alpha}$와 MCP-1 분비에 미치는 영향)

  • Ahn, Eun Mi;Kang, Hyun Ju;Park, Young-Hee;Kim, Young;Kang, Min-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.776-784
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    • 2014
  • Korean dishes, Hansik are characterized by healthful vegetable intake. The purpose of this study was to evaluate the inhibitory effect of commonly consumed vegetables by Koreans on obesity/metabolic disease-related inflammation. Through statistical analysis of the KNHANES database ($1^{st}$ 1998, $5^{th}$ 2010, 2011) and a literature review, we selected vegetables for study. Among the vegetables, main or sub ingredients of Kimchi were excluded. Samples were prepared using only edible portions and freeze-dried. After grinding, samples were extracted with ethanol, evaporated and finally lyophilized. The cytotoxicity of samples was determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, at various concentrations that do not affect cell viability. Raw 264.7 macrophages were treated with lipopolysaccharide (LPS) and 11 kinds of samples or positive control (troglitazone) dissolved in dimethyl sulfoxide (DMSO). After 24 hours, nitric oxide (NO), tumor necrosis factor ${\alpha}$ (TNF-${\alpha}$) and monocyte chemoattractant protein-1 (MCP-1) production were determined. Excepts for young pumpkin and bracken, nine samples effectively reduced NO production compared with control treated with LPS and DMSO. NO levels of five samples (bean sprouts, leeks, eggplant, mugwort, and pumpkin) were similar to that of the positive control. These five samples showed significantly decreased TNF-${\alpha}$ or MCP-1 compared to the control group. Our results suggest that consumption of commonly consumed vegetables contributes to partial prevention of obesity and related metabolic syndrome through reduction of NO, TNF-${\alpha}$, and MCP-1 production.

Conversion of Ginsenoside Rd to Compound K by Crude Enzymes Extracted from Lactobacillus brevis LH8 (Lactobacillus brevis LH8이 생산하는 효소에 의한 Ginsenoside Rd의 Compound K로의 전환)

  • Quan, Lin-Hu;Liang, Zhiqi;Kim, Ho-Bin;Kim, Se-Hwa;Kim, Se-Young;Noh, Yeong-Deok;Yang, Deok-Chun
    • Journal of Ginseng Research
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    • v.32 no.3
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    • pp.226-231
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    • 2008
  • Ginsenosides have been regarded as the principal components responsible for the pharmacological and biological activities of ginseng. Absorption of major ginsenosides from the gastrointestinal tract is extremely low, when ginseng is orally administered. In order to improve absorption and its bioavailability, conversion of major ginsenosides into more active minor ginsenoside is very much required. Here, we isolated lactic acid bacterium (Lactobacillus brevis LH8) having ${\beta}-glucosidase$ activity from Kimchi. Bioconversion ginsenoside Rd by this bacterium in different temperatures was investigated. The maximum activities of crude enzymes precipitated by ethanol were shown in $30^{\circ}C$ and then gradually decreased. In order to compare the effect of pH, the crude enzymes of L. brevis LH8 were mixed in 20mM sodium phosphate buffer (pH 3.5 to pH 8.0) and reacted ginsenoside Rd. Ginsenoside Rd was almost hydrolyzed between pH 6.0 and pH 12.0, but not hydrolyzed under pH 5.0 and above pH 13.0. Ginsenoside Rd was hydrolyzed after 48 h incubation, whereas ginsenoside F2 appeared from 48 h to 72 h, and ginsenoside Rd was almost converted into compound K after 72 h.

Repeated-dose oral toxicity study of crude antifungal compounds produced by Lactobacillus plantarum AF1 in rats (Lactobacillus plantarum AF1이 생성한 조항진균 물질의 흰쥐에 대한 반복투여독성)

  • Lee, Hwan;Lee, Myung-Yul;Chang, Hae-Choon;Lee, Jae-Joon
    • Food Science and Preservation
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    • v.20 no.3
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    • pp.394-403
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    • 2013
  • This study was performed to investigate the four-week repeated-dose toxicity of the crude antifungal compounds produced by Lactobacillus plantarum AF1 (Lb. plantarum AF1), a lactic acid bacterium isolated from kimchi, in male and female rats. Sprague-Dawley male and female rats were divided into four groups, with 10 animals in each group. The test article was administered once daily by gavage to rats at dosage levels of 0, 500, 1,000, and 2,000 mg/kg/day for four weeks. There were no test-article-related deaths or abnormal clinical signs in both the male and female rats during the observation period. Furthermore, no differences in the body weight changes, food intake and water consumption levels of the control and treatment groups were found. The hematological parameters, serum biochemical analysis results, histopathological examination results and all other findings also showed no significant or dose-dependent changes. There were also no changes in the organ weights upon the administration of the crude antifungal compounds produced by Lb. plantarum AF1. These results suggest that the oral administration of the crude antifungal compounds produced by Lb. plantarum AF1 had no adverse effects up to a dosage level of 2,000 mg/kg in both male and female rats.

Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly (일부 한국 노인 구강건강 관련 삶의 질 평가를 위한 핵심 음식 선택)

  • Hwang, Soo-Jeong
    • Journal of dental hygiene science
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    • v.16 no.5
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    • pp.361-369
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    • 2016
  • Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

Chemosensitization of Fusarium graminearum to Chemical Fungicides Using Cyclic Lipopeptides Produced by Bacillus amyloliquefaciens Strain JCK-12

  • Kim, K.;Lee, Y.;Ha, A.;Kim, Ji-In;Park, A.R.;Yu, N.H.;Son, H.;Choi, G.J.;Park, H.W.;Lee, C.W.;Lee, T.;Lee, Y.W.;Kim, J.C.
    • 한국균학회소식:학술대회논문집
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    • 2018.05a
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    • pp.44-44
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    • 2018
  • Fusarium head blight (FHB) caused by infection with Fusarium graminearum leads to enormous losses to crop growers, and may contaminate grains with a number of Fusarium mycotoxins that pose serious risks to human and animal health. Antagonistic bacteria that are used to prevent FHB offer attractive alternatives or supplements to synthetic fungicides for controlling FHB without the negative effects of chemical management. Out of 500 bacterial strains isolated from soil, Bacillus amyloliquefaciens JCK-12 showed strong antifungal activity and was considered a potential source for control strategies to reduce FHB. B. amyloliquefaciens JCK-12 produces several cyclic lipopeptides (CLPs) including iturin A, fengycin, and surfactin. Iturin A inhibits spore germination of F. graminearum. Fengycin or surfactin alone did not display any inhibitory activity against spore germination at concentrations less than 30 ug/ml, but a mixture of iturin A, fengycin, and surfactin showed a remarkable synergistic inhibitory effect on F. graminearum spore germination. The fermentation broth and formulation of B. amyloliquefaciens JCK-12 strain reduced the disease incidence of FHB in wheat. Furthermore, co-application of B. amyloliquefaciens JCK-12 and chemical fungicides resulted in synergistic in vitro antifungal effects and significant disease control efficacy against FHB under greenhouse and field conditions, suggesting that B. amyloliquefaciens JCK-12 has a strong chemosensitizing effect. The synergistic antifungal effect of B. amyloliquefaciens JCK-12 and chemical fungicides in combination may result from the cell wall damage and altered cell membrane permeability in the phytopathogenic fungi caused by the CLP mixtures and subsequent increased sensitivity of F. graminearum to fungicides. In addition, B. amyloliquefaciens JCK-12 showed the potential to reduce trichothecenes mycotoxin production. The results of this study indicate that B. amyloliquefaciens JCK-12 could be used as an available biocontrol agent or as a chemosensitizer to chemical fungicides for controlling FHB disease and as a strategy for preventing the contamination of harvested crops with mycotoxins.

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Isolation and Characterization of Lactobacillus brevis AML15 Producing γ-Aminobutyric acid ((γ-Aminobutyric acid를 생산하는 Lactobacillus brevis AML15의 분리 및 특성)

  • Shin, Ji-Won;Kim, Dong-Geol;Lee, Yong-Woo;Lee, Hyoung-Seok;Shin, Kee-Sun;Choi, Chung-Sig;Kwon, Gi-Seok
    • Journal of Life Science
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    • v.17 no.7 s.87
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    • pp.970-975
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    • 2007
  • For the screening of ${\gamma}-aminobutyric$ acid (CABA)-producing bacteria, 86 bacterial strains which produce GABA were isolated from Kimchi and Salted fisk .Among these, three strains designated AML15, AML45-1, AML72 with relatively high GABA productivity were selecled by thin layer chromatography (TLC). To elucidate the relationship between isolated strains and the genus Lactobacillus, their 16S rDNA sequence were examined. The result of their DNA sequences showed 99% similarity with Lactobacillus brevis ATCC 367. On the basis of the these results, isolated strains were identified as Lactobacillus brevis and designated L. brevis AML15. In order to determine the optimum conditions for GABA production, the isolated strains were cultivated in pyridoxal phosphate (PLP) and monosodium glutami. acid (MSG). Results showed that L. brevis AML15 had the highest CABA productivity with 10,424 $nM/{\mu}l$ concentration in MRS broth containing 5% (w/v) MSG and 10 ${\mu}M$ PLP at pH 5.0. The results imply that L. brevis AML15 has the potential to be developed as a strain for GABA hyper-production.

Microbiological and Mutagenical Safety Evaluation of Gamma Irradiated Ready-to-Eat Foods of Animal Origin (즉석식품 제조를 위한 육가공제품의 감마선 조사에 따른 미생물 및 유전독성학적 안전성 평가)

  • Lee Na-Young;Jo Cheorun;Kang Ho-Jin;Hong Sang-Pill;Kim Young-Ho;Lee Kyong-Haeng;Byun Myung-Woo
    • Food Science of Animal Resources
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    • v.25 no.1
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    • pp.13-19
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    • 2005
  • The radio-sensitivity of pathogens and the effect of irradiation on microbiologican safety and mutagenicity of meat products such as seasoned and cooked beef and ham were investigated. Samples were radiation-sterilized and inoculated at 10/sup 7/ cfu/g with each of the four pathogens including Salmonella typhimurium, Escherichia coli, Staphylcoccus aureus, and Listeria ivanovii. No viable cells of pathogens were observed in the sample irradiated with 3 kGy. The D/sub 10/ value of inoculated pathogens in seasoned and cooked beef and ham were 0.24∼0.48 and 0.39∼0.45, respectively. Results of Ames test performed with non-irradiated and irradiated seasoned and cooked beef and ham were both negative at the level of 625, 1,250, 2,500, 50,000, and! 10,000 ㎍ sample/plate, respectively. Results indicate that low dose (2∼3 kGy) irradiation is effective to ensure safety for seasoned and cooked beef and ham with toxicological wholesomeness.

Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces

  • Moon, Sung-Sil;Jin, Sang-Keun;Kim, Il-Suk;Park, Ki-Hoon;Hah, Kyung-Hee
    • Food Science of Animal Resources
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    • v.26 no.3
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    • pp.315-321
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    • 2006
  • Sixteen somimembranosus muscles were seamed out from sixteen left carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each treatment was aged in plastic box at $1^{\circ}C$ for 10 days. These samples were vacuum-packaged after treatment with sauces and held in a chill at $1^{\circ}C$ for 28 days. The pH of aged port in general, was decreased significantly (p<0.05) with storage in all treatments. Its falling rate was the slowest in T4 of all treatments, while it was faster in T2 and T3 than in T4. The salinity of aged pork was decreased (p<0.05) for T2 with increased storage days, but increased (p<0.05) for T1. The salinity showed T2 to be significantly higher (p<0.05) than T1 and T4 on 1 day, but to be lower(p<0.05) than T1 on 28 day. The saccharinity of T3 was significantly higher (p<0.05) on 1 day than those of T1 and T4, but decreased (p<0.05) on 14 and 28 day. While saccharinity of T1 was significantly the lowest(p<0.05) of all treatments on 1 day and increased (p<0.05) with increased storage days. For T1 and T2, the WHC (water holding capacity) results showed higher (p<0.05) on 14 day than on 1 and 28 day. On 28 day, the WHC result showed T4 to be the highest(p<0.05) of all treatments, but T2 to be the lowest (p<0.05). On 28 day, the shear force results showed a big difference (p<0.05) among treatments, being in order of T4>T3>T2>T1. Panelists rated T1 as having higher(p<0.05) aroma, flavor and overall acceptability than other treatments.

Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces

  • Moon, Sung-Sil;Jin, Sang-Keun;Kim, Il-Suk;Park, Ki-Hoon;Hah, Kyung-Hee
    • Food Science of Animal Resources
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    • v.26 no.3
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    • pp.322-330
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    • 2006
  • Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

Inhibition of Photooxidation by Breakdown of ChlorophyII in Oil Model System Using Gamma Irradiation (감마선 조사된 유지 model system의 chlorophyII 제거 및 광산화 억제)

  • Lee, Kyong-Haeng;Jo, Cheo-Run;Yook, Hong-Sun;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.33 no.6
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    • pp.693-699
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    • 2001
  • ChlorophyII destruction by irradiation in linoleic acid in methanol system was studied. ChlorophyII b standard (3 ppm) was added into methanol solution containing 1% of linoleic acid, and the sample was irradiated up to 20 kGy with or without nitrogen gas-bubbling. The content of chlorophyII b was analyzed by HPLC, and Hunter color value and UV-visible spectra were analyzed during 6 hr of photooxidation. The content of chlorophyll was reduced by irradiation and completely destroyed at 2.517 kGy. The model system with nitrogen gas-bubbling did not develop the lipid oxidation after irradiation or photooxidation at 20 kGy UV-visible spectra showed decreasing values of optical density by increase of irradiation doses, supporting the destruction of chlorophyII b. The results indicate that irradiation technology can be applied to reduce or eliminate the residual chlorophyII and to prolong the shelf-life of oil products.

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