한빛사논문
- 조회367
Jeongmin Chaa,c, Yeon Bee Kimb,c, Seong-Eun Parka, Se Hee Leeb, Seong Woon Rohb, Hong-Seok Sona,*, and Tae Woong Whonb,*
aDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea;
bKimchi Functionality Research Group, WorldInstitute of Kimchi, Gwangju 61755, Republic of Korea;
cThese authors contributed equally:Jeongmin Cha, Yeon Bee Kim
*Corresponding authors: Hong-Seok Son, Tae Woong Whon
Abstract
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. Kimchi undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. Numerous LAB, including the genera Leuconostoc, Weissella, and Lactobacillus, participate in kimchi fermentation, reaching approximately 9–10 log colony forming units per gram or milliliter of food. The several health benefits of LAB (e.g., antioxidant and anti-inflammatory properties) combined with their probiotic potential in complex diseases including obesity, cancer, atopic dermatitis, and immunomodulatory effect have generated an interest in the health effects of LAB present in kimchi. In order to estimate the potential of kimchi as a probiotic food, we comprehensively surveyed the health functionalities of kimchi and kimchi LAB, and their effects on human gut environment, highlighting the probiotics function.
논문정보
- Review Paper
- 2023년 01월 (BRIC 등록일 2023-02-14)
- 국내 연구진
- 생명과학 > 미생물학
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