Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

Abstract

BACKGROUND/OBJECTIVESKimchi 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/METHODSFresh 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.RESULTSKimchi 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.CONCLUSIONThe 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.

Kimchi attenuates fatty streak formation in the aorta of low-density lipoprotein receptor knockout mice via inhibition of endoplasmic reticulum stress and apoptosis

“…Moreover, antioxidants such as Nrf2, SOD, CAT, and GSHPx in the aorta were upregulated, suggesting that KME diminished the oxidative stress in the plasma and aorta, which might contribute to the inhibition of fatty streak formation. These results are in line with previous studies on kimchi that demonstrated antioxidative [ 7 ], hypolipidemic [ 8 ], anti-inflammatory [ 10 ], and anti-atherogenic effects [ 9 ]. Health promoting effects of kimchi are expected because kimchi bioactive compounds such as allicin, gingerol, quercetin, capsaicin, ascorbic acid, and HDMPPA have revealed antioxidative effects [ 10 ].…”

“…Kimchi is a Korean fermented vegetable dish made with cabbage, red pepper, garlic, ginger, green onion, and fermented fish sauce. Health benefits have been well established with respect to antioxidaitve [ 7 ], lipid-lowering [ 8 ], anti-atherogenic [ 9 ], and anti-inflammatory [ 10 ] effects. Health promoting effects of kimchi might be attributed to bioactive compounds present in kimchi.…”

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells

“…Kimchi is a traditional Korean fermented food dating back more than 2000 years, generally prepared with Baechu cabbage and radish, along with other ingredients such as green onion, red pepper powder, garlic, ginger, etc. 1 In recent decades, the functionalities of kimchi have been conrmed by several laboratory studies, and its benecial effects include anti-aging, 2 anti-obesity, 3 anti-diabetic, 4 anti-oxidative, 5 and anti-cancer. 6,7 Kimchi fermentation is initiated by lactic acid bacteria, which produce acids, ethanol, mannitol, and CO 2 that affect the kimchi characteristics (pH, acidity, and bacterial community) and change the typical avor prole of kimchi.…”

Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum)

“…There have been many studies reported on the functionality of lactic acid bacteria in the fermentation process of kimchi and their importance in the health beneficial effects of kimchi, including prevention of cancer. 29 According to pyrosequencing analysis of commercial kimchi samples to identify kimchi lactic acid bacteria, the genus Weissella was predominant at 44.4%. W. koreensis was 27.2% and W. cibaria was 8.7%.…”