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NTIS 바로가기Journal of nutrition and health, v.51 no.1, 2018년, pp.1 - 13
김보경 (전북대학교 식품영양학과) , 문은경 (전북대학교 식품영양학과) , 김도연 (한양대학교 식품영양학과) , 김영 (농촌진흥청 국립농업과학원) , 박용순 (한양대학교 식품영양학과) , 이해정 (가천대학교 식품영양학과) , 차연수 (전북대학교 식품영양학과)
Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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김치란 무엇인가? | 김치는 독특한 저장 및 보존 방식을 가진 우리나라 전통 발효 채소 식품이다.1 전 세계적으로 다양한 채소 절임 식품이 존재하는데, 단순한 채소 절임이 아닌 채소를 절인 후 2차로 침채와 발효를 하는 식품은 김치가 유일하다. | |
김치의 숙성여부는 과체중이나 비만인의 대사증후군에 어떠한 영향을 미치는가? | 130-134 비만 여성을 대상으로 8주 동안 숙성된 김치 (180 g/d)를 섭취한 군에서 숙성하지 않은 신선한 김치 (180 g/d)를 섭취한 군에 비해 유전자 발현, 장내 미생물 균총, 체중, 체질량지수 (body mass index, BMI), 허리둘레, 공복 혈당, HDL-콜레스테롤, 인슐린, C-반응성 단백 (c-reactive protein, CRP), 수축기/이완기 혈압과 유의한 상관성이 나타났다.130 과체중이나 비만인을 대상으로 숙성된 김치 (300 g/d)와 신선한 김치 (300 g/d)를 교차섭취 시 숙성된 김치를 섭취한 4주 동안 체지방 (%), 수축기/이완기 혈압, 공복 혈당 및 총 콜레스테롤 농도가 유의적으로 감소하여 대사증후군의 위험성을 낮추는 것으로 보고되었다.131 또한 전 당뇨병을 진단받은 성인에서 숙성된 김치 (100 g/d)와 신선한 김치 (100 g/d)를 교차섭취 시 두군 모두 체중, 체질량지수 및 허리둘레가 유의하게 감소되는 양상이 나타났고 특히 숙성된 김치 섭취 시 수축기/이완기 혈압 및 인슐린 저항상/민감성에 더욱 효과적인 것으로 나타났다. | |
김치 및 김치 유래 유산균의 기능성 효과는? | 김치 및 김치 유래 유산균의 기능성은 항산화 효과, 항돌연변이 및 항독성 효과, 암예방 효과, 지질 저하 효과, 대장 건강 개선 기능, 면역 기능 증진, 아토피 및 알러지 저하 효과 등 다양한 건강 기능성 연구 결과들이 보고되고 있다. 특히 김치에 기능성 부재료 또는 물질을 첨가하여 김치를 제조하여 기능성을 향상시키는 연구들도 많이 진행되고 있다. |
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Jang SE, Hyun YJ, Trinh HT, Han MJ, Kim DH. Antiscratching behavioral effect of lactobacillus plantarum PM008 isolated from kimchi in mice. Immunopharmacol Immunotoxicol 2011; 33(3): 539-544.
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Lim JH, Seo BJ, Kim JE, Chae CS, Im SH, Hahn YS, Park YH. Characteristics of immunomodulation by a lactobacillus sakei proBio65 isolated from kimchi. Korean J Microbiol Biotechnol 2011; 39(3): 313-316.
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Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS, Choe SJ, Kim TY, Han SJ, Kim HJ, Kim DJ, Lee KW. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res 2011; 31(6): 436-443.
An SY, Lee MS, Jeon JY, Ha ES, Kim TH, Yoon JY, Ok CO, Lee HK, Hwang WS, Choe SJ, Han SJ, Kim HJ, Kim DJ, Lee KW. Beneficial effects of fresh and fermented kimchi in prediabetic individuals. Ann Nutr Metab 2013; 63(1-2): 111-119.
Baek YH, Kwak JR, Kim SJ, Han SS, Song YO. Effects of kimchi supplementation and/or exercise training on body composition and plasma lipids in obese middle school girls. J Korean Soc Food Sci Nutr 2001; 30(5): 906-912.
Lee H, Kim DY, Lee MA, Jang JY, Choue R. Immunomodulatory effects of kimchi in chinese healthy college students: a randomized controlled trial. Clin Nutr Res 2014; 3(2): 98-105.
Hong JS, Lee HJ. Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence. J Ethn Food 2014; 1(1): 8-12.
Song HJ, Park SJ, Jang DJ, Kwon DY, Lee HJ. High consumption of salt-fermented vegetables and hypertension risk in adults: a 12-year follow-up study. Asia Pac J Clin Nutr 2017; 26(4): 698-707.
Kim HJ, Ju S, Park YK. Kimchi intake and atopic dematitis in Korean aged 19-49 years: the Korean National Health and Nutrition Examination Survey 2010-2012. Asia Pac J Clin Nutr 2017; 26(5): 914-922.
Kwon YS, Park Y, Chang H, Ju S. Relationship between plant food (fruits, vegetables, and kimchi) consumption and the prevalence of rhinitis among Korean adults: based on the 2011 and 2012 Korean National Health and Nutrition Examination Survey data. J Med Food 2016; 19(12): 1130-1140.
Kwon MJ, Chun JH, Song YS, Song YO. Daily kimchi consumption and its hypolipidemic effect in middle-aged men. J Korean Soc Food Sci Nutr 1999; 28(5): 1144-1150.
Kim JH, Ryu JD, Song YO. The effect of kimchi intake on free radical production and the inhibition of oxidation in young adults and the elderly people. Korean J Community Nutr 2002; 7(2): 257-265.
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