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

Dharaneedharan, Subramanian; Heo, Moon‐Soo

doi:10.5352/jls.2016.26.4.496

Cited by 13 publications

(16 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Large amounts of sodium are added for the preservation of traditional Korean foods [ 35 ]. Despite the high-sodium content, the traditional Korean food kimchi contains vitamin C, vitamin K, dietary fiber, and an abundance of lactic acid bacteria, such as Lactobacillus plantarum , Lactobacillus brevis , and Pediococcus cerevisiae [ 36 ]. Another high-sodium food is bean paste stew/rich soybean paste stew, made from soybean paste.…”

Section: Discussionmentioning

confidence: 99%

A Modified Recommended Food Score Is Inversely Associated with High Blood Pressure in Korean Adults

et al. 2020

View full text Add to dashboard Cite

Hypertension is associated with an increase in cardiovascular disease and mortality. The interplay between dietary intake—especially sodium intake—and high blood pressure highlights the importance of understanding the role of eating patterns on cardiometabolic risk factors. This study investigates the relationship between a modified version of the Recommended Food Score (RFS) and hypertension in 8389 adults aged 19–64 years from the Korea National Health and Nutrition Examination Survey 2013–2015. A dish-based, semi-quantitative, 112-item food frequency questionnaire was used to assess dietary intakes. Modified RFS (mRFS) is based on the reported consumption of foods recommended in the Dietary Approaches to Stop Hypertension (DASH) diet modified for Korean foods. High blood pressure included hypertension and prehypertension, also known as stage 1 hypertension. Men and women with the highest quintile of mRFS had a 27.2% (OR: 0.728, 95% CI: 0.545–0.971, p-trend = 0.0289) and 32.9% (OR: 0.671, 95% CI: 0.519–0.867, p-trend = 0.0087) lower prevalence of high blood pressure than those with the lowest quintile of mRFS, respectively. Our finding suggests that a higher mRFS may be associated with a lower prevalence of high blood pressure among the Korean adult population.

show abstract

Section: Discussionmentioning

confidence: 99%

A Modified Recommended Food Score Is Inversely Associated with High Blood Pressure in Korean Adults

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Lactobacillus is one of the best-known probiotic bacteria and a major constituent of the lactic acid bacteria group. Lactobacillus is present in fermented milk products like yogurt and cheese, as well as Kimchi [76,77]. Therefore, we speculated that the abundance of Lactobacillus would be increased by a Korean diet.…”

Section: Discussionmentioning

confidence: 99%

Differential Effects of Typical Korean Versus American-Style Diets on Gut Microbial Composition and Metabolic Profile in Healthy Overweight Koreans: A Randomized Crossover Trial

et al. 2019

View full text Add to dashboard Cite

The Westernized diet has been associated with the pathogenesis of metabolic diseases, whereas a Korean diet has been reported to exert beneficial effects on health in several studies. However, the effects of Western and Korean diets on the gut microbiome and host metabolome are unclear. To examine the diet-specific effects on microbiome and metabolome, we conducted a randomized crossover clinical trial of typical Korean diet (TKD), typical American diet (TAD), and recommended American diet (RAD). The trial involved a 4-week consumption of an experimental diet followed by a 2-week interval before diet crossover. 16S rRNA sequencing analysis identified 16, 10, and 14 differential bacteria genera specific to TKD, RAD, and TAD, respectively. The Firmucutes-Bacteroidetes ratio was increased by TKD. Nuclear magnetic resonance metabolome profiling revealed that TKD enriched branched chain amino acid metabolism, whereas ketone body metabolism was evident in RAD and TAD. Microbiome and metabolome responses to the experimental diets varied with individual enterotypes. These findings provide evidence that the gut microbiome and host metabolome rapidly respond to different cultural diets. The findings will inform clarification of the diet-related communication networks of the gut microbiome and host metabolome in humans.

show abstract

“…The involvement of different types of microorganisms in kimchi fermentation process was studied for the first time in Korea in 1939, and since then many LAB have been isolated and thoroughly characterized (Lee et al, 1997 ). Apart from this, many other traditional fermented foods were also studied for their microbiota composition (Jang et al, 2011 ; Dharaneedharan and Heo, 2016 ; Koo et al, 2016 ; Tamang et al, 2016 ). However, in the present study, emphasis was given on the kimchi microbiota because it is the most consumed fermented food in Asia and other continents of the world.…”

Section: Biological Changes During Kimchi Fermentationmentioning

confidence: 99%

“…Kimchi is recognized worldwide for the number of health claims that have been made (Figure 3 ). It was presented in Health Magazine in 2006 as one of the world's five healthiest foods (Lee G. I. et al, 2012 ; Park et al, 2014 ; Dharaneedharan and Heo, 2016 ; Tamang et al, 2016 ). These health benefits result from the utilization of raw materials of high nutritive value and the microbiota prevailing the fermentation.…”

Section: Biological Changes During Kimchi Fermentationmentioning

confidence: 99%

“…However, drying and salting are the most common practices that are applied in the old food preservation procedure. A number of fermented foods available in the Korean cuisine have been studied to some extend (Jang et al, 2011 ; Dharaneedharan and Heo, 2016 ; Koo et al, 2016 ; Tamang et al, 2016 ). Among them, kimchi, chongkukjang, doenjang, ganjang, and gochujang may be regarded as characteristic ones.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

et al. 2016

View full text Add to dashboard Cite

Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem, and health benefits of kimchi.

show abstract

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

Cited by 13 publications

References 27 publications

A Modified Recommended Food Score Is Inversely Associated with High Blood Pressure in Korean Adults

A Modified Recommended Food Score Is Inversely Associated with High Blood Pressure in Korean Adults

Differential Effects of Typical Korean Versus American-Style Diets on Gut Microbial Composition and Metabolic Profile in Healthy Overweight Koreans: A Randomized Crossover Trial

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

Contact Info

Product

Resources

About