Ryu Eun-Hye, Yang Ji-Su, Lee Min-Jung, Kim Sung Hyun, Seo Hye-Young, Jung Ji-Hye
Berry & Biofood Research Institute, Jeonbuk 56417, Korea.
World Institute of Kimchi, 86 Kimchiro, Namgu, Gwangju 61755, Korea.
Nutr Res Pract. 2019 Apr;13(2):87-94. doi: 10.4162/nrp.2019.13.2.87. Epub 2019 Mar 8.
BACKGROUND/OBJECTIVES: Oxidative stress is a major effector of various diseases; accordingly, antioxidants are frequently ingested in order to prevent or alleviate disease symptoms. Kimchi contains various natural antioxidants, and it is known that the functional activity varies depending on the ingredients and fermentation state. Black raspberries (BR) contain various bioactive compounds with antioxidant effects. This study investigated the antioxidant and liver-protection effects of kimchi supplemented with black raspberry juice powder (BJP).
MATERIALS/METHODS: BJP-added kimchi (BAK; at 0.5%, 1%, and 2% concentrations of BJP) and control (without BJP) were prepared and fermented at 4℃ for 4 weeks. Changes in the antioxidant effects of BAK during fermentation were investigated. In addition, the protective activity of BAK against oxidative stress was investigated in a liver cirrhosis-induced animal model .
BAK groups showed the acidity and pH of optimally ripened (OR) kimchi at 2 weeks of fermentation along with the highest lactic acid bacterial counts. Additionally, BAK groups displayed a higher content of phenolic compounds and elevated antioxidant activities relative to the control, with the highest antioxidant effect observed at 2 weeks of fermentation of OR 1% BAK. After feeding the OR 1% BAK to thioacetamide-induced liver cirrhosis rats, we observed decreased glutamate oxaloacetate transaminase and glutamate pyruvate transaminase activities and elevated superoxide dismutase activity.
These findings showed that the antioxidant effects of OR BAK and feeding of OR 1% BAK resulted in liver-protective effects against oxidative stress.
背景/目的：氧化应激是多种疾病的主要影响因素；因此，人们经常摄入抗氧化剂以预防或减轻疾病症状。泡菜含有多种天然抗氧化剂，并且已知其功能活性会因成分和发酵状态而异。黑树莓（BR）含有多种具有抗氧化作用的生物活性化合物。本研究调查了添加黑树莓汁粉（BJP）的泡菜的抗氧化和肝脏保护作用。
材料/方法：制备添加BJP的泡菜（BAK；BJP浓度分别为0.5%、1%和2%）和对照组（不添加BJP），并在4℃下发酵4周。研究了发酵过程中BAK抗氧化作用的变化。此外，在肝硬化诱导的动物模型中研究了BAK对氧化应激的保护活性。
BAK组在发酵2周时显示出最佳成熟（OR）泡菜的酸度和pH值，同时乳酸菌数量最高。此外，与对照组相比，BAK组的酚类化合物含量更高，抗氧化活性更高，在OR 1% BAK发酵2周时观察到最高的抗氧化效果。给硫代乙酰胺诱导的肝硬化大鼠喂食OR 1% BAK后，我们观察到谷氨酸草酰乙酸转氨酶和谷氨酸丙酮酸转氨酶活性降低，超氧化物歧化酶活性升高。
这些结果表明，OR BAK的抗氧化作用以及喂食OR 1% BAK可产生针对氧化应激的肝脏保护作用。
