Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation

Abstract

Effect of capsaicinoids in hot pepper powder (HP) contains various chemical compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of the spicy taste. To evaluate the effect of HP on the microbial community in kimchi fermentation, kimchi [kimchi‐HP, kimchi‐HPE and kimchi‐HPER made by adding HP, HP alcohol extract (HPE) and HPE residues (HPER)] was fermented at 4°C for 28 days. The pH and titratable acidity of the samples and the number of bacteria changed with fermentation time. Kimchi‐HPER had significantly higher total viable and lactic acid bacteria (LAB) than other samples after 28 days of fermentation. The capsaicinoids content did not differ before and after fermentation, whereas the major free sugar content decreased, and the mannitol content increased. The principal component analysis (PCA) biplots showed similar patterns between kimchi‐HP and ‐HPE. It was confirmed that Leuconostoc and Weissella were related to the initial fermentation, and Lactobacillus was involved in late fermentation. Kimchi‐HP and kimchi‐HPE increased the ratio of Lactobacillus sakei and decreased that of Leuconostoc mesenteroides compared to kimchi‐HPER. Overall, these results revealed that capsaicinoids contained in HP affected Lactobacillus proliferation and mannitol increase during kimchi fermentation.

Metabolic shift during fermentation in kimchi according to capsaicinoid concentration

“…2 a). Chung et al [ 10 ] reported that for different kimchi samples, the pH sharply decreased in early stages of fermentation but gradually decreased after that. Moreover, Park et al [ 6 ] demonstrated that capsaicinoid addition significantly decreases kimchi pH.…”

“…As fermentation continued in the presence of different capsaicinoid concentrations, LAB growth significantly changed. Previous studies have shown that capsaicinoid concentrations have an influence on LAB during kimchi fermentation [ 6 , 10 , 14 ]. Therefore, as a result of this study, the capsaicinoid content may have an effect on the growth of LAB.…”

“…It to mannitol, which is a sugar alcohol that significantly influences kimchi flavor [ 16 ]. In heterolactic fermentation, LAB and certain other bacteria generate mannitol when utilizing fructose as an electron acceptor [ 10 ].

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“…In red pepper, capsaicin and dihydrocapsaicin are two major capsaicinoids, accounting for 77–98 % of their pungency [ 8 ]. Several studies have demonstrated the effects of red pepper content on spiciness and alteration in the abundance of lactic acid bacteria (LAB) in kimchi along with the correlation between capsaicinoids concentration and physicochemical properties of kimchi, such as spiciness, and changes in the composition of microbes and free sugar [ 9 , 10 ]. However, as the metabolites changes during kimchi fermentation are diverse, more evidence from metabolite analysis is needed to evaluate the effect of capsaicinoids.…”

Members of the Capsicum annuum CaTrxh Family Respond to High Temperature and Exhibit Dynamic Hetero/Homo Interactions

“…It can be expected that the functions of the subfamily belonging to the Trxh-type will be diverse. Identification of the Trxh-type in crops has not yet been [21] performed.…”