Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3‐L1 adipocytes

Abstract

Citrus is cultivated throughout Jeju Island and is thought to possess some medicinal properties. Citrus concentrate is the most extensively utilized form of citrus in the food industry. In this study, antioxidant and antiobesity effects of Kimchi supplemented with citrus concentrate were investigated. Prepared Kimchi was infused with 7% citrus concentrate (CK) and freeze‐dried for analysis. Normal Kimchi (NK) without citrus concentrate was utilized as a control. Total phenol content (TPC), total flavonoid content (TFC), and antioxidant activities were examined. Cytotoxicity, intracellular triglycerides (TG), and total cholesterol (TC) levels in 3T3‐L1 adipocytes were also measured. Additionally, the inhibitory effects on lipid accumulation were trialed by measuring the oil‐red O (ORO)‐stained cells. TPC, TFC, and antioxidant activities of CK were significantly higher than those of NK ( p < .05). CK showed less cytotoxicity and attenuated the lipid accumulation at all concentrations by reducing TG and TC levels compared to NK. The inhibitory effect of CK on lipid accumulation was observed via reducing ORO‐stained lipid droplets. Consequently, the antioxidant and antiobesity effects of CK were revealed in vitro. Furthermore, the addition of citrus may provide competitive price due to low production costs as well as health functionality.

Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States

“…FRAP in Korean commercial kimchi was approximately 39% higher than that in Chinese commercial kimchi (1956.56 and 1398.95 µM, respectively). In previous studies, most kimchi showed high antioxidant activity, which is deemed to be caused by a physiologically active substance in the ingredients [3,7]. Therefore, the observed difference in the antioxidant activities could be attributed to the differences in the physiological properties of the ingredients.…”

“…Moreover, kimjang (making and sharing kimchi) was proudly listed in UNESCO's list of the intangible cultural heritage of humanity in 2013 [2]. Kimchi is commonly known to contain abundant nutrients and functional ingredients; and therefore, it exhibits various health benefits, including antioxidant [3][4][5], anti-obesity [6][7][8], anti-diabetic [9,10], and anti-cancer effects [11,12], among others.…”

“…There is ongoing kimchi research focused on its health benefits. Kimchi supplemented with Jeju citrus concentrate shows anti-obesity effects in vitro and in vivo by reducing triglyceride levels and downregulating the expression of obesity-related genes [7,8]. In addition, the functionality of lactic acid bacteria (LAB) isolated from kimchi is analyzed extensively [15][16][17].…”

Network pharmacology combined with molecular docking to explore the potential mechanisms for the antioxidant activity of Rheum tanguticum seeds

“…The FRAP assay was carried out using a Total Antioxidant Capacity Assay Kit (A015–3-1) [ 34 ]. The FRAP working solution was prepared by mixing detection buffer, matrix fluid and substrate solution according to a 10:1:1 ratio.…”

Use of Vegetable Waste as a Culture Medium Ingredient Improves the Antimicrobial and Immunomodulatory Activities of Lactiplantibacillus plantarum WiKim0125 Isolated from Kimchi

“…In particular, recent studies on the correlation between antioxidant transcription factors and COVID-19 found that the intake of kimchi, a representative Korean fermented dish, could alleviate COVID-19 symptoms by activating nuclear factor-erythroid 2-related factor-2 [ 3 , 4 ]. Other health benefits of kimchi, such as anticancer, anti-obesity, anti-diabetes, and antioxidant effects, have also been well established, and are closely associated with lactic acid bacteria (LAB) and LAB-derived bioactive substances [ 5 - 11 ].…”