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Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kim...

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Autores principales: Kim, Boh Kyung, Choi, Ji Myung, Kang, Soon Ah, Park, Kun Young, Cho, Eun Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252523/
https://www.ncbi.nlm.nih.gov/pubmed/25489403
http://dx.doi.org/10.4162/nrp.2014.8.6.638
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author Kim, Boh Kyung
Choi, Ji Myung
Kang, Soon Ah
Park, Kun Young
Cho, Eun Ju
author_facet Kim, Boh Kyung
Choi, Ji Myung
Kang, Soon Ah
Park, Kun Young
Cho, Eun Ju
author_sort Kim, Boh Kyung
collection PubMed
description BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermented until the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity from oxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-PK(1) cells. RESULTS: Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxide anion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation, while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, the protective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclear factor-κB p65, and IκB expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress among other kimchi. CONCLUSION: The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentation of kimchi led to elevation of antioxidative activity.
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spelling pubmed-42525232014-12-08 Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress Kim, Boh Kyung Choi, Ji Myung Kang, Soon Ah Park, Kun Young Cho, Eun Ju Nutr Res Pract Original Research BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermented until the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity from oxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-PK(1) cells. RESULTS: Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxide anion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation, while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, the protective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclear factor-κB p65, and IκB expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress among other kimchi. CONCLUSION: The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentation of kimchi led to elevation of antioxidative activity. The Korean Nutrition Society and the Korean Society of Community Nutrition 2014-12 2014-08-30 /pmc/articles/PMC4252523/ /pubmed/25489403 http://dx.doi.org/10.4162/nrp.2014.8.6.638 Text en ©2014 The Korean Nutrition Society and the Korean Society of Community Nutrition http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Kim, Boh Kyung
Choi, Ji Myung
Kang, Soon Ah
Park, Kun Young
Cho, Eun Ju
Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
title Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
title_full Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
title_fullStr Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
title_full_unstemmed Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
title_short Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
title_sort antioxidative effects of kimchi under different fermentation stage on radical-induced oxidative stress
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252523/
https://www.ncbi.nlm.nih.gov/pubmed/25489403
http://dx.doi.org/10.4162/nrp.2014.8.6.638
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