• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.259-264
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• 2004

Baek-kimchi (whitish baechu kimchi) was evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20 %) diet, and compared to the similar effects of baechu kimchi. Baek-kimchi does not use red pepper powder but contains higher levels of sliced radish and pear than baechu kimchi. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or HFD containing 5 % baek-kimchi or 5 % baechu kimchi. Feed consumption was not different among the groups, but weight gains were significantly lower in the groups fed either the normal diet or HFD with baek-kimchi or baechu kimchi diets than the group fed HFD alone. The weights of liver and epididymal and perirenal fat pads in baek-kimchi and baechu kimchi diet groups were lower than those of the HFD groups, but the baek-kimchi diet group had lower epididymal and perirenal fat pad weights than the baechu kimchi diet group (p<0.05). The baechu kimchi dietary group also had significantly lower triglyceride and cholesterol contents in liver and epididymal and perirenal fat, reversing the higher levels seen in HFD. Baek-kimchi and baechu kimchi diets were also effective in lowering serum triglyceride and cholesterol levels (p<0.05). These results suggest that baek-kimchi and baechu kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that baek-kimchi is more effective than baechu kimchi. The greater effect is probably due to the higher content of radish and pear used in baek-kimchi.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.854-862
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• 2013

본 연구에서는 한국산 봄배추와 일본산 봄배추의 품질특성과 기능성을 살펴보고, 이 배추를 이용하여 김치를 제조한 후 $5^{\circ}C$에서 4주 동안 발효하여 이화학적 특성 및in vitro 건강 기능성의 차이를 살펴보았다. 품질특성으로 수분함량, pH, 산도, 총균수, Lactobacillus sp.의 수, Leuconostoc sp.의 수, 조직감, 관능평가를 실시하였으며 적숙기에서의 항산화, in vitro 항암 기능성 실험을 하였다. 일본산 배추는 97.1%의 수분을 함유하였고 한국산 배추는 92.4%의 수분을 함유한 것으로 나타나 일본산배추가 한국산 배추에 비해 높은 수분을 함유하고 있었다. 생배추와 절임배추에서 한국산 배추가 일본산 배추보다 탄력성이 높았고 4주간 숙성한 김치의 탄력성은 한국산 김치가 53.5%로, 일본산 김치(41.4%)보다 월등히 높은 것을 확인할 수 있었다. 한국산 배추로 제조하여 발효한 김치는 총균수는 낮으면서 젖산균인 Lactobacillus sp.와 Leuconostoc sp.의 수는 높게 나타났다. 관능평가에서 한국산 배추로 제조한 김치의 관능적 만족도가 높게 평가되었다. 발효 3주차의 김치를 이용하여 DPPH radical 소거능을 측정한 결과 한국산 배추로 제조한 김치는 83.2%, 일본산 배추로 제조한 김치는 46.1%로 한국산 배추로 제조한 김치에서 약 2배 정도 높은 DPPH radical 소거효과를 나타냈다. AGS 인체 위암세포에 김치의 메탄올 추출물을 1 mg/mL의 농도로 처리했을 때 한국산 배추로 제조한 김치는 45%, 일본산 배추로 제조한 김치는 26%의 암세포 성장 저해율을 나타냈고, 2 mg/mL의 농도에서는 각각 97%, 74%의 암세포 성장 저해율을 나타내어 한국산 배추로 제조한 김치에서 저해 효과가 높은 것으로 나타났다. 결국 한국산 배추의 품질이 우수하고 이로 제조한 김치가 일본산 배추로 제조한 김치보다 품질이 우수하고 더 높은 항산화 및 항암기능성(AGS 위암세포)을 나타내었다.

• 동아시아식생활학회지
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• 제17권4호
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• 한국식품영양과학회지
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• 제29권2호
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• pp.316-321
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• 2000

This study carried out to eluciate the cancer chemoprevention of Korean native fermented food, baechu kimchi using Comet assay (in other words, single cell microgel electrophoresis). For this purpose, baechu kimchi was fractionated by water, n-hexane, chloroform and ethyl acetate. 5 strains of dominant fermented bacteria were isolated from baechu kimchi. The water fraction, n-hexane fraction, chloroform fraction, ethyl acetate fraction and water insoluble fractions showed no antigenotoxicitie in non-tumoral normal 3T3 cells. Among 5 bacteria isolates from baechu kimchi, two isolates bacteria 1 and 2 strongly inhibited genotoxicity of N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in non-tumoral normal 3T3 cells (p<0.05). Bacteria 3, 4 and 5 were also not antigenotoxic.

• 한국식생활문화학회지
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• 제19권6호
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• pp.587-597
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• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• 한국환경성돌연변이발암원학회지
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• 제21권1호
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• pp.51-56
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• 2001

Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

• 동아시아식생활학회지
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• 제19권5호
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• 한국식품영양과학회지
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• 제43권7호
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• pp.1081-1087
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• 2014

김치를 절임 배추와 양념소로 각각 분리하여 발효하였을 때와 포기김치의 형태로 함께 발효하였을 때 그 품질특성이 어떻게 변화하는지를 $4^{\circ}C$에서 4주간 발효하면서 관찰하였다. 절임 배추, 양념소와 포기김치의 이화학적 특성으로는 pH, 산도, 총균 및 유산균의 수, 배추 조직의 탄력성 평가를 실시하였다. $4^{\circ}C$에서 4주간 저장한 양념소는 pH, 산도의 변화와 미생물수의 변화로 미루어 볼 때 절임 배추나 포기김치보다 발효가 더디게 진행되는 것을 알 수 있었다. $4^{\circ}C$에서 4주간 분리하여 저장한 절임 배추의 경우는 양념소에 비해 빠르게 발효가 진행되는 것을 알 수 있었으며 이것은 포기김치의 발효 양상과 거의 비슷한 경향을 보였다. 이로써 김치의 발효는 양념소에 의한 것보다는 배추에서 유래되는 영향이 더 큰 것으로 생각된다. 또한 포기김치의 형태로 저장한 이후 실험 직전에 절임 배추와 양념소를 따로 분리하여 그 발효 양상을 관찰하였다. 포기김치로부터 분리해낸 절임 배추와 양념소의 pH, 산도, 미생물수는 4주간 따로 저장한 절임 배추, 양념소와 비슷한 경향을 나타내어 따로 혹은 함께 발효를 진행하여도 그 발효 양상이 비슷함을 알 수 있었다. 또한 김치와 절임 배추 조직의 탄력성을 측정한 결과 4주간의 발효기간 동안 유의적인 차이를 보이지 않는 것으로 나타났다. 이를 바탕으로 김치의 발효는 양념소보다는 절임 배추에 의해 보다 큰 영향을 받는 것으로 생각된다.

• 한국식생활문화학회지
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• 제19권1호
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• pp.30-42
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• 2004

김치냉장고에서 배추김치에 가장 적합한 발효온도와 시간 및 저장온도를 결정하기 위하여 발효와 저장 온도-시간 조합을 달리하여 16주 동안 저장하면서 배추김치의 품질 특성 변화를 분석하였다. pH의 변화는 발효온도가 높을수록 pH가 크게 감소하여 $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합과 $5^{\circ}C$ 6일 발효/$-1^{\circ}C$ 저장 조합의 경우 초기 1주 동안 pH가 크게 감소한 이후에는 아주 서서히 감소하였다. Hardness와 chewiness는 발효온도가 높을수록 더 낮은 값을 보였는데 발효가 진행됨에 따라 서서히 감소하는 경향을 나타냈고 특히 초기 4주 동안 크게 감소하였다. 관능적 특성에서 탄산미는 $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합에서는 4주. $5^{\circ}C$ 3일 발효 또는 6일 발효/$-1^{\circ}C$ 저장 조합에서는 8주 후가 가장 좋았다. 신맛은 $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합에서는 8주. $5^{\circ}C$ 3일 또는 6일 발효/$-1^{\circ}C$ 저장 조합에서는 12주후에 강한 신맛을 주었고 무발효/$-1^{\circ}C$ 저장 조합에서는 16주 후까지 신맛이 서서히 증가되었다. 따라서 총 기호도는 $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합에서는 4주. $5^{\circ}C$ 3일 또는 6일 발효/$-1^{\circ}C$ 저장 조합에서는 8주 후가 가장 좋았다. 총 균수는 발효온도가 높을수록 높았고 $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합의 경우 5일 후에 $4.47{\times}10^8$으로 최고치를 나타낸 후에 16주 후에는 $1.51{\times}10^5$까지 감소하였다. 젖산균 수는 $5^{\circ}C$ 6일 발효/$-1^{\circ}C$ 저장 조합의 경우 Leuconostoc은 6일 후에 $1.05{\times}109$으로 Lactobacillus는 5일 후에 $1.35{\times}109$으로 최고치를 나타내 $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합의 경우보다 많은 것으로 나타났다. 이상의 결과로부터, $20^{\circ}C$ 24시간 발효/$-1^{\circ}C$ 저장 조합의 김치냉장고에서 배추김치는 4주가 최적 가식기간이었고, $5^{\circ}C$ 6일 발효/$-1^{\circ}C$ 저장 조합과 $5^{\circ}C$ 3일 발효/$-1^{\circ}C$ 저장 조합에서는 8주가 최적 가식기간인 것으로 분석되었다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.633-638
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• 1998

Fibrionolytic activity(FA) of kimchi in rat and FAs of water and methanol extracts of kimchi ingredient were determined using fibrin plate method to see where the active principles for FA are present in kimchi. Nine Sprague-Dawley per each group were fed diet containing 3, 5 or 10% of freeze dried kimchi for 6 weeks. The FA of plasma obtained from 10% kimchi group showed stronger FA than that of control. FAs of 3 and 5% kimchi group were not noticeable. FA from methanol extract of kimchi was approximately 6 times higher than that from water extract assuming that the active material may be present in a fat soluble fraction. From water extract of kimchi ingredients, dropwort, green onion, radish and baechu showed FA in descending order. And from methanol extracts, red pepper powder, radish, green onion and baechu showed FA in decending order. The Fa of methanol extract of red pepper powder was the most noticeable among samples.