Abstract
Changes in fermentation properties and ornithine levels of Baechu kimchi by storage conditions were investigated. After making and fermenting kimchi at 15 ℃ for 32hr(S1), 36hr(S2), 40hr(S3), 44hr(S4), and 48hr(S5) during the first 10 days of storage, kimchi samples were subsequently sto...
Abstract
Changes in fermentation properties and ornithine levels of Baechu kimchi by storage conditions were investigated. After making and fermenting kimchi at 15 ℃ for 32hr(S1), 36hr(S2), 40hr(S3), 44hr(S4), and 48hr(S5) during the first 10 days of storage, kimchi samples were subsequently stored in -1℃ kimchi refrigerator up to 60 days. Changes in pH values and lactic acid content of S4 and S5 samples were slightly bigger than S1, S2 and S3 samples with no significance differences between them. According to lactic acid bacteria (LAB) number, all samples showed the largest augmentation in the number of lactobacillius for the first 20 days of storage. After 20 days of storage, S4 and S5 samples showed larger accumulation of LAB than S1, S2 and S3 samples. Weissella genus was predominated at the 40 day of storage in the S5 sample. Ornithine levels were increased up to 170 mg per 100g during the storage period of 40-50 days in S5 sample. However, the increase of ornithine levels in S1, S2 and S3 samples was smaller than those of S4 and S5 samples. These results indicated that the conditions of kimchi fermentation, 48 hr at 15 ℃ before storage was proved to be in a superior for ornithine levels in the kimchi refrigerator.
We investigated cancer cell growth inhibitory effects of kimchi extracts obtained from Baechu kimchi. Kimchi extracts (S46h, S47h, S48h) obtained from the samples fermented at 15℃ for 46h, 47h, 48h of the first 10 days and subsequently stored at -1.4 ℃ kimchi refrigerator (hereinafter DV kimchi extracts) showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared with control kimchi extract(S0h) obtained from sample stored at -1.4 ℃ without fermentation. The DV kimchi contained higher levels of γ-aminobutyric acid(GABA) and ornithine compared with the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial as it is rich in GABA and ornithine and therefore could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.
We investigated the effects of LAB isolated from Baechu kimchi on proliferation and apoptosis of cancer cells. The cell-free supernatant concentrate of Lactobacillus brevis OPK-3 significantly retarded the proliferation of human acute promyelocytic (HL60), human histiocytic (U937), and mouse lymphocytic (L1210) leukemia cell lines in vitro at concentrations over 2.25-9.0 mg/ml. The treatments of the concentrate leaded to the increased apoptosis and decreased mitochondrial transmembrane potential in cultured U937 leukemia cell lines. In addition, the treatments of the concentrate showed the increased expression of p53 gene in cultured U937 and HL60 leukemia cell lines. On the other hand, the cell-free supernatant concentrate of control Lactobacillus brevis strain (KCCM 41028) showed a relatively little effect on the cancer cell proliferation, apoptosis, and mitochondrial transmembrane potential at the similar concentration ranges compared with the Lactobacillus brevis OPK-3 samples. These results suggest that the consumption of Lactobacillus brevis OPK-3 could be beneficial for the inhibitory action on leukemia cell proliferation and for the stimulatory action on the cancer cell apoptosis.
Obesity, most often defined as a body mass index (BMI) of ≥30 kg/m2 caused by an imbalance between energy intake and expenditure. It is widely recognized as the largest and fastest growing public health problem in the developed and developing world. Obesity results by an increase in adipose tissue mass, resulting from the multiplication of fat cells followed by adipogenesis and increased deposition of intracellular cytoplasmic triglycerides. In this study, we investigated the anti-adipogenic properties of the extracts (KEs) obtained from Baechu kimchi (Korean traditional fermented vegetable) fermented using Kimchi refrigerator under different storage conditions. In order to examine the proliferation of pre-adipocytes, cell growth inhibition was measured over a period of time (initial, 24 h and 48 h) using cell viability assay. The intracellular lipid droplets and triglyceride accumulation in the differentiated adipocytes were also measured. We observed that the KEs significantly lower the contents of cellular triglyceride and formation of intracellular lipid droplets via inhibiting the differentiation of 3T3-L1 adipocytes. These results suggested that KEs have anti-adipogenic effects and may contribute to food industries in developing functional foods based therapies for the prevention of obesity.
Abstract
Changes in fermentation properties and ornithine levels of Baechu kimchi by storage conditions were investigated. After making and fermenting kimchi at 15 ℃ for 32hr(S1), 36hr(S2), 40hr(S3), 44hr(S4), and 48hr(S5) during the first 10 days of storage, kimchi samples were subsequently stored in -1℃ kimchi refrigerator up to 60 days. Changes in pH values and lactic acid content of S4 and S5 samples were slightly bigger than S1, S2 and S3 samples with no significance differences between them. According to lactic acid bacteria (LAB) number, all samples showed the largest augmentation in the number of lactobacillius for the first 20 days of storage. After 20 days of storage, S4 and S5 samples showed larger accumulation of LAB than S1, S2 and S3 samples. Weissella genus was predominated at the 40 day of storage in the S5 sample. Ornithine levels were increased up to 170 mg per 100g during the storage period of 40-50 days in S5 sample. However, the increase of ornithine levels in S1, S2 and S3 samples was smaller than those of S4 and S5 samples. These results indicated that the conditions of kimchi fermentation, 48 hr at 15 ℃ before storage was proved to be in a superior for ornithine levels in the kimchi refrigerator.
We investigated cancer cell growth inhibitory effects of kimchi extracts obtained from Baechu kimchi. Kimchi extracts (S46h, S47h, S48h) obtained from the samples fermented at 15℃ for 46h, 47h, 48h of the first 10 days and subsequently stored at -1.4 ℃ kimchi refrigerator (hereinafter DV kimchi extracts) showed a higher anti-proliferative effect against AGS (human, gastric adenocarcinoma) cell lines compared with control kimchi extract(S0h) obtained from sample stored at -1.4 ℃ without fermentation. The DV kimchi contained higher levels of γ-aminobutyric acid(GABA) and ornithine compared with the control kimchi extract. Among the DV kimchi extracts, the S46h sample showed a higher anti-proliferative effect against the cancer cell growth and contained higher amount of GABA than the other kimchi samples. These results suggest that the consumption of DV kimchi can be more beneficial as it is rich in GABA and ornithine and therefore could be helpful in retarding the proliferation of cancer cells compared to the control kimchi.
We investigated the effects of LAB isolated from Baechu kimchi on proliferation and apoptosis of cancer cells. The cell-free supernatant concentrate of Lactobacillus brevis OPK-3 significantly retarded the proliferation of human acute promyelocytic (HL60), human histiocytic (U937), and mouse lymphocytic (L1210) leukemia cell lines in vitro at concentrations over 2.25-9.0 mg/ml. The treatments of the concentrate leaded to the increased apoptosis and decreased mitochondrial transmembrane potential in cultured U937 leukemia cell lines. In addition, the treatments of the concentrate showed the increased expression of p53 gene in cultured U937 and HL60 leukemia cell lines. On the other hand, the cell-free supernatant concentrate of control Lactobacillus brevis strain (KCCM 41028) showed a relatively little effect on the cancer cell proliferation, apoptosis, and mitochondrial transmembrane potential at the similar concentration ranges compared with the Lactobacillus brevis OPK-3 samples. These results suggest that the consumption of Lactobacillus brevis OPK-3 could be beneficial for the inhibitory action on leukemia cell proliferation and for the stimulatory action on the cancer cell apoptosis.
Obesity, most often defined as a body mass index (BMI) of ≥30 kg/m2 caused by an imbalance between energy intake and expenditure. It is widely recognized as the largest and fastest growing public health problem in the developed and developing world. Obesity results by an increase in adipose tissue mass, resulting from the multiplication of fat cells followed by adipogenesis and increased deposition of intracellular cytoplasmic triglycerides. In this study, we investigated the anti-adipogenic properties of the extracts (KEs) obtained from Baechu kimchi (Korean traditional fermented vegetable) fermented using Kimchi refrigerator under different storage conditions. In order to examine the proliferation of pre-adipocytes, cell growth inhibition was measured over a period of time (initial, 24 h and 48 h) using cell viability assay. The intracellular lipid droplets and triglyceride accumulation in the differentiated adipocytes were also measured. We observed that the KEs significantly lower the contents of cellular triglyceride and formation of intracellular lipid droplets via inhibiting the differentiation of 3T3-L1 adipocytes. These results suggested that KEs have anti-adipogenic effects and may contribute to food industries in developing functional foods based therapies for the prevention of obesity.
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