Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Improved Quality and Increased in Vitro Anticancer Effect of Kimchi by Using Natural Sea Salt without Bittern and Baked (Guwun) Salt

제(除)간수 천일염 및 구운소금 절임 배추김치의 품질 및 in Vitro 항암 기능성 증진 효과

  • Han, Gwi-Jung (Dept. of Korean Food Research for Globalization, NIAST, RDA) ;
  • Son, A-Reum (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Lee, Sun-Mi (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Jung, Ji-Kang (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, So-Hee (School of Culinary Art & Baking Technology, Dong-Ju College) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 한귀정 (농촌진흥청 한식세계화연구단) ;
  • 손아름 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이선미 (부산대학교 식품영양학과 및 김치연구소) ;
  • 정지강 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김소희 (동주대학 외식조리 및 영양계열) ;
  • 박건영 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2009.08.31
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Abstract

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

배추김치 제조 시 소금 종류별 품질 차이 및 항암 기능성 증진 효과를 알아보기 위해 정제염, 일반 천일염, 제간수 천일염, 구운소금을 사용하여 비교 연구하였다. pH 변화 및 산도에서 발효가 진행됨에 따라 정제염과 구운소금으로 제조한 김치가 일반 천일염과 제간수 천일염으로 제조한 김치에 비해 발효 속도가 지연되는 경향을 보였다. 젖산균의 변화에서는 제간수 천일염과 구운소금으로 제조한 김치에서 김치의 맛과 향을 증진시킬 수 있는 Leuconostoc sp.의 성장이 촉진되고 Lactobacillus sp.의 성장은 억제됨을 관찰할 수 있었다. 또한 제간수 천일염과 구운소금으로 제조한 김치에서 텍스쳐가 좋았고 관능검사에서도 높은 점수를 나타내었다(p<0.05). AGS 인체 위암세포와 HT-29 인체 결장암세포를 이용한 항암 효과 실험에서도 제간수 천일염과 구운소금으로 제조한 김치의 항암 기능성이 증가되었다. 따라서 총 4가지 종류의 소금 중 제간수 천일염과 구운소금으로 제조한 김치가 우수한 품질을 나타내었고 항암 기능성도 증진시켜 김치 발효에 적합한 것으로 확인되었다. 그러나 품질 및 건강 기능면과 경제적인 면을 고려해 본다면 전통적으로 사용되었던 제간수 천일염이 김치 제조 시 가장 적합한 소금으로 생각된다.

Keywords

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