3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic Acid, an Active Principle of Kimchi, Inhibits Development of Atherosclerosis in Rabbits

Abstract

The effects of 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid (HDMPPA) originating from Korean cabbage kimchi were investigated, showing an antioxidant effect on the prevention of atherosclerosis in hypercholesterolemic rabbits. Twenty-one 3-month-old rabbits were fed an atherogenic diet containing 0.5% (w/w) cholesterol and 10% (w/w) coconut oil, whereas another two groups were given an atherogenic diet with intravenous injection of either HDMPPA or simvastatin (0.33 mg/kg/day) for 4 weeks. HDMPPA inhibited the oxidative modification of low-density lipoprotein (IC 50 = 1.4 microg/mL) and increased 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activity (IC 50 = 0.78 microg/mL) in a dose-dependent manner. In hypercholesterolemic rabbits, the thickness of intima of aorta of the HDMPPA group was significantly reduced (control versus HDMPPA, 42%; simvastatin, 38%) without a plasma cholesterol-lowering effect. Thiobarbituric acid reactive substance formation in the plasma of the HDMPPA group was significantly decreased compared to that of the control group. Furthermore, the generation of vascular reactive oxygen species in HDMPPA group was suppressed as the cyclooxygenase-2 protein level decreased. These findings suggest that HDMPPA prevents the development of aortic atherosclerosis in high-cholesterol-fed rabbits. The antiatherosclerotic effect of HDMPPA may be due to an antioxidative effect at a low dose without cholesterol-lowering effects.

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

“…Many previous studies have reported that kimchi has anticancer, antioxidative, antiatherosclerotic, antidiabetic, antiobesity effects, and so on. [8][9][10][11] These physiological effects originate from bioactive compounds present in various ingredients of kimchi and their functionalities, which are amplified during the fermentation process. Usually, fermented kimchi contains high levels of LAB (about 10 7 -10 9 CFU/g) and these LAB also contribute various functionalities to kimchi.…”

Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial

“…1 Kimchi and its ingredients have been spotlighted for their health-promoting functionalities, including: antioxidative activity, 2 anti-aging, 3 anti-mutagenic and antitumor, 4 anti-microbial activity, 5 immune stimulating activity, 6 anti-obesity, 7 and anti-atherogenic effects. [8][9][10][11] In a previous study, 3-(4 0 -hydroxyl-3 0 ,5 0 -dimethoxyphenyl)propionic acid (HDMPPA), an active principle in cabbage kimchi, 2 demonstrated anti-atherogenic activity in terms of preventing the fatty streak formation or aortic sinus. 10,11 Among the possible mechanisms, it was suggested that HDMPPA suppressed transcription rate for the enzymes responsible for the production of reactive oxygen species and also inhibited adhesion molecule expression whereas endothelial nitric oxide synthase activity in the aorta was elevated.…”

“…[8][9][10][11] In a previous study, 3-(4 0 -hydroxyl-3 0 ,5 0 -dimethoxyphenyl)propionic acid (HDMPPA), an active principle in cabbage kimchi, 2 demonstrated anti-atherogenic activity in terms of preventing the fatty streak formation or aortic sinus. 10,11 Among the possible mechanisms, it was suggested that HDMPPA suppressed transcription rate for the enzymes responsible for the production of reactive oxygen species and also inhibited adhesion molecule expression whereas endothelial nitric oxide synthase activity in the aorta was elevated. 11 In a human study, kimchi consumption exerted favorable plasma lipid lowering effects and improved metabolic syndrome parameters in obese people.…”

Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications

“…Previous studies have reported that kimchi has anticancer, antioxidative, antiatherosclerotic, antidiabetic, antiobesity effects [17,22,23,48] as it is rich in vitamins, minerals, dietary fibers and other functional components. The classical identification of bacterial strains from kimchi found that Leuconopstoc mesenteroides and Lactobacillus plantarum were the predominant species [37] and majority of bacteria are culturable [24,30].…”