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 ...
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 classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.
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 classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.
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문제 정의
김치 유래 유산균의 발암 가능성 물질인 아질산염 제거 효과가 보고되었고,91,95-98 세포 모델에서 3T3 cell 또는 HT-29 cell에서 김치의 항유전 독성 효과를 comet assay의 결과를 통해 보고하였다.
이에 본 조사에서는 1995년부터 현재까지의 김치 및 김치 유래 유산균의 기능성 관련 연구 동향을 조사하여, 우리나라 김치의 우수성을 위한 과학적 근거를 제시하고 다양한 연구 접근 방향을 제시하고자 한다.
대상 데이터
1995년부터 현재까지 출판된 문헌을 대상으로 실시하였으며, 국내 문헌 검색은 KISS (Koreanstudies Information Service System)을, 국외 문헌 검색은 pubmed를 이용하였다.
2 미국 건강 잡지인 Health 에서는 세계 5대 건강 식품으로 인도 렌틸콩, 스페인 올리브오일, 일본 콩요리, 그리스 요구르트 그리고 우리나라의 김치를 선정하였다.
그 다음으로는 Journal of Medicinal Food 총 15편이 게재되었다.
김치 및 김치 유래 유산균 관련 한글 논문에 제1저자 및 교신저자 또는 공동저자로 참여한 연구자는 총 830명으로, 총 5편 이상의 김치 관련 연구에 참여한 연구자는 43명이었다.
문헌검색을 통해서 검색한 실험 관련 논문은 한국어 논문 385편 및 영어 논문 205편으로 총 590 건으로 조사되었다.
본 조사에서 검토된 문헌은 2017년 11월 30일 까지 출판된 문헌만을 검토하였다 (Table 1).
성능/효과
116-120 또한 Foxp3-GFP KI mouse 또는 Balb/c mouse에서 김치 유래 유산균은 IL-6, IL-10, IL-12, IL-1β, TNFα, COX-2, iNOS 등의 생성 또는 발현을 감소시키는 것으로 나타났다.
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.
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.
138 비염의 경우도 하루 108 ~ 180 g 섭취하는 사람이 0 ~ 23.7 g 섭취하는 사람에 비해서 비염 유병률이 0.81배 감소함을 보여139 김치를 많이 섭취할수록 천식, 아토피, 비염 등의 면역질환을 예방하는 효과가 있는 것으로 보인다.
3) 김치에서 분리한 유산균을 이용하여 다른 식품 (우유, 인삼 등)을 발효 또는 생물 전환 이용한 연구는 김치의 기능성에서 제외하였다.
그 외에도 건강검진에 참여한 40 ~ 65세의 남자 102명을 대상으로 김치섭취와 지질지표와의 상관성을 분석하였을 때, 김치섭취는 HDL 콜레스테롤과는 양의 상관관계를 LDL 콜레스테과는 음의 상관관계를 보였으며,140 마산지역에 거주하는 20대 93명과 노인 143명을 대상으로 김치 섭취가 유리기 생성 및 산화억제에 미치는 영향을 보았을 때, 20대보다 노인에서 김치를 많이 섭취할수록 free radicals은 감소되고, oxidative substances (GSH/GSSG)는 증가됨을 보였다.
김치유래 유산균의 건강 기능성에 대한 in vitro, 세포 실험 및 동물실험은 산화적 스트레스 개선 효과, 돌연변이 및 독성에 대한 효과, 암예방 효과, 비만 및 지질 저해 효과 등 다양한 연구 결과들이 보고된 것으로 나타났으며, 특히 염증 또는 면역 관련 연구들이 주를 이루는 것으로 나타났다.
김치의 건강 기능성 관련 한국어 논문 중 항산화 기능성, 암예방, 항돌연변이 및 독성, 지질 저하 효과에 대한 연구 결과 순으로 많이 보고되었고, 김치 유래 유산균의 경우 면역 및 염증에 대한 보호 효과에 대한 연구 결과가 가장 많이 나타났다.
돌연변이 및 암 또는 독성에 대한 김치 유래 유산균의 효과는 Lactobacillus 속 (L. acidophilus, L. caser, L. plantarum, L. sake, L. sakei) 및 Leuconostoc 속 (Leu. citreum, Leu. lactis, Leu. mesenteroides, Leu. paramesenterioides), Pediococcus 속 (P. pentosacus)에 의한 것으로 나타났다.
또한 국민건강영양조사 2007 ~ 2011년 자료를 활용한 연구에서는 김치를 하루 40 g 미만으로 섭취하는 사람에 비해 김치를 그 이상으로 섭취하는 경우 성인의 천식의 유병률이 감소하였으며,137 국민건강영양조사 2010 ~ 2012년 자료를 활용하여 성인 19 ~ 49세의 성인을 대상으로 김치섭취와 아토피 피부염과의 관련성을 본 결과 김치를 하루 85 ~ 158 g 섭취하는 사람은 0 ~ 36 g 섭취하는 사람에 비해 아토피 피부염의 위험도가 0.68배 감소함을 보였다.
또한 성인남성을 대상으로 4주 동안 하루 배추김치 300 g을 섭취하여 체내 철분 영양상태를 반영하는 지표를 분석 시 혈청 철 (iron)과 페리틴 (ferritin) 수준이 김치섭취 기간 동안 유의하게 증가되었다.
먼저 김치 섭취에 따른 건강 기능성 연구 중 혈중 지질 개선효과에 대한 것으로는 건강한 성인에서 7일간 숙성한 김치를 다량 (210 g/d) 섭취 시 소량 (15 g/d) 섭취 대상자와 비교하였을 때 공복혈당 및 총콜레스테롤이 190 mg/dL 이상인 대상자에서 유의하게 감소하는 양상이 나타났다.
비만 연구에 주로 사용되는 3T3-L1 adipocyte에서 김치는 비만 억제 효과를 나타내었고,82 고지방식이로 비만을 유도한 마우스 (C57BL/6J mouse)83 또는 랫 (Wistar rat, Sprague-Dawley rat) 모델에서 김치는 체중 변화를 통해 비만 억제 효과를 나타내었다.
후속연구
김치 및 김치 유래 유산균의 건강 기능성에 대한 상반된 연구 결과들에 대해서 다방면으로 검증할 수 있는 연구를 진행하는 것이 연구 방향으로 생각되어지며, 이러한 연구 결과들은 한식의 우수성을 과학적으로 증명하는 근거가 될 것으로 사료된다.
김치의 우수한 건강 기능성을 과학적으로 증명하기 위해서는 세포 및 동물 실험 뿐 만 아니라 임상 실험 및 역학연구가 더욱 필요한 것으로 사료된다.
현재 역학 조사의 연구에서도 소금함량으로 인한 고혈압 상관 관계에 대해 서로 상반되는 연구가 보고되었으므로, 김치 내 소금 함량 및 그와 연관된 기능성 연구가 필요한 것으로 나타났다.
질의응답
핵심어
질문
논문에서 추출한 답변
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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Kim JH, Ryu JD, Lee HG, Park JH, Moon GS, Cheigh HS, Song YO. The effect of kimchi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM. J Korean Soc Food Sci Nutr 2002; 31(1): 117-123.
Han SY, Park MS, Seo KI. Biological activities of oyster mushroom kimchi. Korean J Food Preserv 2002; 9(1): 56-60.
Ryu BM, Ryu SH, Jeon YS, Lee YS, Moon GS. Inhibitory effect of solvent fraction of various kinds of kimchi on ultraviolet B induced oxidation and erythema formation of hairless mice skin. J Korean Soc Food Sci Nutr 2004; 33(5): 785-790.
Ryu BM, Ryu SH, Lee YS, Jeon YS, Moon GS. Effect of different kimchi diets on oxidation and photooxidation in liver and skin of hairless mice. J Korean Soc Food Sci Nutr 2004; 33(2): 291-298.
Song ES, Jeon YS, Cheigh HS. Antioxidative effect of chlorophylls and carotenoids in mustard leaf kimchi activity. J Korean Soc Food Sci Nutr 2001; 30(3): 421-425.
Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. Antioxidant effects of sea tangle added Korean cabbage kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 2007; 36(12): 1497-1502.
Kwon MJ, Song YS, Song YO. Antioxidative effect of kimchi ingredients on rabbits fed cholesterol diet. J Korean Soc Food Sci Nutr 1998; 27(6): 1189-1196.
Jeon HN, Kim HJ, Song YO. Effects of kimchi solvent fractions on anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet. J Korean Soc Food Sci Nutr 2003; 32(2): 250-255.
Kim HJ, Kwon MJ, Song YO. Effects of solvent fractions of Korean cabbage kimchi on antioxidative enzyme activities and fatty acid composition of phospholipid of rabbit fed 1% cholesterol diet. J Korean Soc Food Sci Nutr 2000; 29(5): 900-907.
Hwang SY, Hur YM, Choi YH, Rhee SH, Park KY, Lee WH. Inhibitory effect of kimchi extracts on mutagenesis of aflatoxin B1. Environ Mutagen Carcinog 1997; 17(2): 133-137.
Park KY, Cho EJ, Rhee SH. Increased antimutagenic and anticancer activities of Chinese cabbage kimchi by changing kinds and levels of sub-ingredient. J Korean Soc Food Sci Nutr 1998; 27(4): 625-632.
Park KY, Kim HC, Jung KO. Anticarcinogenic effect of kimchi extract on 2-AAF-induced rat hepatocarcinogenesis system. J Korean Assoc Cancer Prev 2000; 5(2): 81-86.
Kim SD, Woo CJ, Rhee CH, Kim MK, Kim ID. Changes in antimutagenic activities of crushed kimchi during fermentation at different conditions. Korean J Postharvest Sci Technol 2000; 7(2): 222-227.
Choi SM, Jeon YS, Rhee SH, Park KY. Fermentation characteristics and antimutagenicity of kimchi that prepared with different ratio of seed in red pepper powder. J Korean Assoc Cancer Prev 2002; 7(1): 51-59.
Choi SM, Kil JH, Jeon YS, Park KY. Fermentation characteristics, and antimutagenic and anticancer effects of mistletoe added kimchi. J Korean Assoc Cancer Prev 2003; 8(2): 98-106.
Kil JH, Choi SM, Moon SH, Rhee SH, Park KY. Increased chemopreventive effects of kimchi by manipulation of subingredients. J Korean Assoc Cancer Prev 2004; 9(4): 179-187.
Park KU, Kim JY, Cho YS, Yee ST, Jeong CH, Kang KS, Seo KI. Anticancer and immuno-activity of onion kimchi methanol extract. J Korean Soc Food Sci Nutr 2004; 33(9): 1439-1444.
Kim BK, Rhee SH, Park KY. Chemopreventive effects of chitosan added kimchi. J Korean Assoc Cancer Prev 2004; 9(3): 135-143.
Kong CS, Bahn YE, Kim BK, Lee KY, Park KY. Antiproliferative effect of chitosan-added kimchi in HT-29 human colon carcinoma cells. J Med Food 2010; 13(1): 6-12.
Park DC, Park JH, Gu YS, Han JH, Byun DS, Kim EM, Kim YM, Kim SB. Effects of salted-fermented fish products and their alternatives on nitrite scavenging activity of kimchi during fermentation. Korean J Food Sci Technol 2000; 32(4): 942-948.
Jung JK, Park SY, Kim SH, Kang JM, Yang JY, Kang SA, Chun HK, Park KY. Removal effects of bifenthrin and metalaxyl pesticides during preparation and fermentation of baechu kimchi. J Korean Soc Food Sci Nutr 2009; 38(9): 1258-1264.
Ji ST, Park JH, Hyun CK, Shin HK. The antigenotoxic effects of Korean native fermented food, baechu kimchi using comet assay. J Korean Soc Food Sci Nutr 2000; 29(2): 316-321.
Choi SM, Kil JH, Moon SH, Park KY. Chemopreventive effects of angelica gigas nakai leaf (agl) kimchi and agl added baechu kimchi. J Korean Assoc Cancer Prev 2003; 8(3): 181-187.
Moon SK, Suzuki T, Jeong BY, Ryu HS. Inhibitive effects of baik-kimchi against amaranth toxicity in rats. J Korean Soc Food Sci Nutr 2001; 30(6): 1246-1252.
Cho EJ, Rhee SH, Kang KS, Park KY. In vitro anticancer effect of Chinese cabbage kimchi fractions. J Korean Soc Food Sci Nutr 1999; 28(6): 1326-1331.
Cho EJ, Choi JS, Kim SH, Park KY, Rhee SH. In vitro anticancer effect of active compounds from Chinese cabbage kimchi. J Korean Assoc Cancer Prev 2004; 9(2): 98-103.
Kim HJ, Hwang Bo MH, Lee HJ, Yu TS, Lee IS. Antibacterial and anticancer effects of kimchi extracts prepared with monascus purpureus koji paste. Korean J Food Sci Technol 2005; 37(4): 618-623.
Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (guwun) salt. J Korean Soc Food Sci Nutr 2009; 38(8): 996-1002.
Yoon HH, Chang HC. Growth inhibitory effect of kimchi prepared with four year-old solar salt and topan solar salt on cancer cells. J Korean Soc Food Sci Nutr 2011; 40(7): 935-941.
Park KY, Cho EJ, Rhee SH, Jung KO, Yi SJ, Jhun BH. Kimchi and an active component, beta-sitosterol, reduce oncogenic h-RAS(V12)-induced DNA synthesis. J Med Food 2003; 6(3): 151-156.
Choi MW, Kim KH, Park KY. Effects of kimchi extracts on the growth of sarcoma-180 cells and phagocytic activity of mice. J Korean Soc Food Sci Nutr 1997; 26(2): 254-260.
Kong CS, Bak SS, Rhee SH, Kil JH, Rho CW, Hwang HJ, Kim NK, Park KY. Antitumor effect of young radish kimchi prepared with young radish cultivated in the soil containing sulfur on sarcoma-180 tumor cells transplanted mice. J Korean Soc Food Sci Nutr 2005; 34(10): 1520-1524.
Chang SK, Kim HJ. Physico-chemical properties and in vivo anti-cancer effects of potato kimchi prepared by adding hot water extracts of potato. J East Asian Soc Diet Life 2008; 18(3): 302-310.
Kim HY, Song JL, Chang HK, Kang SA, Park KY. Kimchi protects against azoxymethane/dextran sulfate sodium-induced colorectal carcinogenesis in mice. J Med Food 2014; 17(8): 833-841.
Jeong M, Park JM, Han YM, Park KY, Lee DH, Yoo JH, Cho JY, Hahm KB. Dietary prevention of Helicobacter pylori-associated gastric cancer with kimchi. Oncotarget 2015; 6(30): 29513-29526.
Yun YR, Kim HJ, Song YO. Kimchi methanol extract and the kimchi active compound,3'-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid, downregulate CD36 in THP-1 macrophages stimulated by oxLDL. J Med Food 2014; 17(8): 886-893.
Noh JS, Kim HJ, Kwon MJ, Song YO. Active principle of kimchi, 3-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid, retards fatty streak formation at aortic sinus of apolipoprotein e knockout mice. J Med Food 2009; 12(6): 1206-1212.
Noh JS, Choi YH, Song YO. Beneficial effects of the active principle component of Korean cabbage kimchi via increasing nitric oxide production and suppressing inflammation in the aorta of apoe knockout mice. Br J Nutr 2013; 109(1): 17-24.
Kim JY, Lee YS. The effects of kimchi intake on lipid contents of body and mitogen response of spleen lymphocytes in rats. J Korean Soc Food Sci Nutr 1997; 26(6): 1200-1207.
Kwon MJ, Song YO, Song YS. Effects of kimchi on tissue and fecal lipid composition and apolipoprotein and thyroxine levels in rats. J Korean Soc Food Sci Nutr 1997; 26(3): 507-513.
Sheo HJ, Seo YS. The effects of dietary Chinese cabbage kimchi juice on the lipid metabolism and body weight gain in rats fed high-calories-diet. J Korean Soc Food Sci Nutr 2004; 33(1): 91-100.
Yu MH, Lee HJ, Im HG, Hwang Bo MH, Kim HJ, Lee IS. The effects of kimchi with monascus purpureus on the body weight gain and lipid metabolism in rats fed high fat diet. J Life Sci 2005; 15(4): 536-541.
Kong YH, Cheigh HS, Song YO, Jo YO, Choi SY. Anti-obesity effects of kimchi tablet composition in rats fed high-fat diet. J Korean Soc Food Sci Nutr 2007; 36(12): 1529-1536.
Yang YR, Kim HL, Park YK. Effects of onion kimchi extract supplementation on blood glucose and serum lipid contents in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 2008; 37(4): 445-451.
Jo SY, Choi EA, Lee JJ, Chang HC. Characterization of starter kimchi fermented with leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and highcholesterol diet. J Sci Food Agric 2015; 95(13): 2750-2756.
Hwang JW, Song YO. The effects of solvent fractions of kimchi on plasma lipid concentration of rabbit fed high cholesterol diet. J Korean Soc Food Sci Nutr 2000; 29(2): 204-210.
Jeon HN, Kwon MJ, Song YO. Effects of kimchi solvent fractions on accumulation of lipids in heart, kidney and lung of rabbit fed high cholesterol diet. J Korean Soc Food Sci Nutr 2002; 31(5): 814-818.
Kim HJ, Kwon MJ, Seo JM, Kim JK, Song SH, Suh HS, Song YO. The effect of 3-(4-hydroxyl-33,53-dimethoxyphenyl) propionic acid in Chinese cabbage kimchi on lowering hypercholesterolemia. J Korean Soc Food Sci Nutr 2004; 33(1): 52-58.
Kim HJ, Lee JS, Chung HY, Song SH, Suh H, Noh JS, Song YO. 3-(4'- hydroxyl-3',5'-dimethoxyphenyl) propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits. J Agric Food Chem 2007; 55(25): 10486-10492.
Park DC, Park JH, Gu YS, Han JH, Byun DS, Kim EM, Kim YM, Kim SB. Effects of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of kimchi during fermentation. Korean J Food Sci Technol 2000; 32(4): 920-927.
Lee SM, Cho Y, Chung HK, Shin DH, Ha WK, Lee SC, Shin MJ. Effects of kimchi supplementation on blood pressure and cardiac hypertrophy with varying sodium content in spontaneously hypertensive rats. Nutr Res Pract 2012; 6(4): 315-21.
Jeong JW, Choi IW, Jo GH, Kim GY, Kim J, Suh H, Ryu CH, Kim WJ, Park KY, Choi YH. Anti-inflammatory effects of 3-(4'-Hydroxyl-3',5'- dimethoxyphenyl) propionic acid, an active component of korean cabbage kimchi, in lipopolysaccharidestimulated bv2 microglia. J Med Food 2015; 18(6): 677-684.
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Choi CY, Kim YH, Oh S, Lee HJ, Kim JH, Park SH, Kim HJ, Lee SJ, Chun T. Anti-inflammatory potential of a heat-killed lactobacillus strain isolated from kimchi on house dust miteinduced atopic dermatitis in nc/nga mice. J Appl Microbiol 2017; 123(2): 535-543.
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Lee HA, Song YO, Jang MS, Han JS. Alleviating effects of baechu kimchi added Ecklonia cava on postprandial hyperglycemia in diabetic mice. Prev Nutr Food Sci 2013; 18(3): 163-168.
Islam MS, Choi H. Antidiabetic effect of Korean traditional baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J Med Food 2009; 12(2): 292-297.
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Ryu SH, Jeon YS, Kwon MJ, Moon JW, Lee YS, Moon GS. Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr 1997; 26(5): 814-821.
Ryu BM, Ryu SH, Yang YC, Lee YS, Jeon YS, Moon GS. Morphological changes in the skin of hairless mouse fed various kimchi diet. J Korean Soc Food Sci Nutr 2004; 33(9): 1469-1475.
Lim SM. Resistance to reactive oxygen species and antioxidant activities of some strains of lactic acid bacteria from the mustard leaf kimchi. Korean J Microbiol 2010; 46(4): 375-382.
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Ji K, Jang NY, Kim YT. Isolation of lactic acid bacteria showing antioxidative and probiotic activities from kimchi and infant feces. J Microbiol Biotechnol 2015; 25(9): 1568-1577.
Hur HJ, Lee KW, Lee HJ. Production of nitric oxide, tumor necrosis factor-alpha and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi. Biofactors 2004; 21(1-4): 123-125.
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Lee JM. Adhesion of kimchi lactobacillus strains to Caco-2 cell membrane and sequestration of aflatoxin $B_1$ . J Korean Soc Food Sci Nutr 2005; 34(5): 581-585.
Choi JW, Park JH, Ji ST, Choi OB, Shin HK. Antigenotoxic effect of dominant bacterial isolates from kimchi in vitro. Korean J Food Sci Technol 1999; 31(4): 1071-1076.
Lee JJ, Chang HC, Lee MY. Acute toxicity of leuconostoc citreum GJ7 isolated from kimchi in mice. J Korean Soc Food Sci Nutr 2007; 36(5): 534-539.
Lee JJ, Lee YM, Chang HC, Lee MY. Repeated-dose toxicity study of pediococcus pentosaceus MD1, an anti-helicobacter pyroli activity lactic acid bacteria isolated from kimchi, in rats. J Korean Soc Food Sci Nutr 2007; 36(8): 975-982.
Lee JJ, Kim AR, Chan HC, Lee MY. Repeated-dose oral toxicity study of lactobacillus plantarum AF1 isolated from kimchi in rats. J Korean Soc Food Sci Nutr 2012; 41(5): 612-620.
Lee H, Lee JJ, Chang HC, Lee MY. Acute toxicity of lactobacillus plantarum AF1 isolated from kimchi in mice. Korean J Food Preserv 2012; 19(2): 315-321.
Kim AR, Lee MY, Chang HC, Lee JJ. Four-week repeated oral toxicity study of leuconostoc citreum GR1 in rats. J Korean Soc Food Sci Nutr 2013; 42(4): 600-607.
Chang JH, Shim YY, Cha SK, Reaney MJ, Chee KM. Effect of lactobacillus acidophilus KFRI342 on the development of chemically induced precancerous growths in the rat colon. J Med Microbiol 2012; 61(Pt 3): 361-368.
Park JE, Oh SH, Cha YS. Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. J Sci Food Agric 2014; 94(12): 2514-2520.
Kwon JY, Cheigh HS, Song YO. Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 2004; 36(6): 1014-1019.
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Cha SD, Yu JW, Kim TW, Cho HS, Lee DH. Effects of lactobacillus plantarum CIB 001 on lipid metabolism of hypercholesterolemic rats. Korean J Food Sci Technol 2012; 44(3): 324-330.
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Jo SG, Noh EJ, Lee JY, Kim G, Choi JH, Lee ME, Song JH, Chang JY, Park JH. Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice. J Microbiol 2016; 54(7): 503-509.
Rho MK, Kim YE, Rho HI, Kim TR, Kim YB, Sung WK, Kim TW, Kim DO, Kang H. Enterococcus faecium FC-K derived from kimchi is a probiotic strain that shows anti-allergic activity. J Microbiol Biotechnol 2017; 27(6): 1071-1077.
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Hong HJ, Kim E, Cho D, Kim TS. Differential suppression of heat-killed lactobacilli isolated from kimchi, a Korean traditional food, on airway hyper-responsiveness in mice. J Clin Immunol 2010; 30(3): 449-458.
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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