Kim Boh Kyung, Choi Ji Myung, Kang Soon Ah, Park Kun Young, Cho Eun Ju
Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 609-735, Korea.
Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul 137-867, Korea.
Nutr Res Pract. 2014 Dec;8(6):638-43. doi: 10.4162/nrp.2014.8.6.638. Epub 2014 Aug 30.
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-PK1 cells.
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.
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.
背景/目的：泡菜是一种传统的韩国发酵蔬菜，含有多种成分。我们研究了不同发酵阶段泡菜甲醇提取物对氧化损伤的保护活性。
材料/方法：新鲜泡菜（Fresh）、最佳成熟泡菜（OptR）和过度成熟泡菜（OvR）分别发酵至pH值达到5.6、4.3和3.8。使用LLC-PK1细胞在体外和细胞系统中研究了泡菜在发酵过程中的自由基清除活性和对氧化应激的保护活性。
泡菜对1,1-二苯基-2-苦基肼、一氧化氮、超氧阴离子和羟自由基表现出较强的自由基清除活性。此外，自由基生成剂导致细胞活力丧失和脂质过氧化升高，而用泡菜处理则导致细胞活力显著增加和脂质过氧化降低。此外，对氧化应激的保护作用与环氧合酶-2、诱导型一氧化氮合酶、核因子-κB p65和IκB表达的调节有关。特别是，OvR在其他泡菜中对细胞氧化应激表现出最强的保护作用。
当前研究表明，泡菜，尤其是OptR和OvR，对自由基诱导的氧化应激起到了保护作用。这些发现表明，泡菜是一种有前景的具有抗氧化作用的功能性食品，泡菜发酵导致抗氧化活性提高。
