Improved Quality and Increased in Vitro Anticancer Effect of Kimchi by Using Natural Sea Salt without Bittern and Baked (Guwun) Salt

한귀정,; 손아름,; 이선미,; 정지강,; 김소희,; 박건영,

doi:10.3746/jkfn.2009.38.8.996

Cited by 32 publications

(16 citation statements)

References 3 publications

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“…Different kinds of salt, natural sea salt (NS) without bittern or baked salt was also used to increase anticancer effect and taste of kimchi. 17 …”

Section: Process Of Manufacturing Kimchimentioning

confidence: 97%

“…71 The kinds of salt in kimchi are also very important. Han et al 17 indicated that the quality and anticancer effects of kimchi were affected by changing various kinds of salt. Purified salt, NS, natural sea salt without bittern (NS-B) or baked salt, and Gowun salt (G) have all been used for preparing kimchi.…”

Section: Other Health Benefits Of Kimchimentioning

confidence: 99%

“…17 It has been reported that NaCl may cause stomach cancer and high blood pressure in humans. However, salt itself did not exhibit mutagenic or carcinogenic effects, but it can be comutagenic and carcinogenic when present together with mutagens and carcinogens.…”

Section: Other Health Benefits Of Kimchimentioning

confidence: 99%

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Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

Park

et al. 2014

Journal of Medicinal Food

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355

191

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Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi and the probiotic properties of its LAB.

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“…Different kinds of salt, natural sea salt (NS) without bittern or baked salt was also used to increase anticancer effect and taste of kimchi. 17 …”

Section: Process Of Manufacturing Kimchimentioning

confidence: 97%

Section: Other Health Benefits Of Kimchimentioning

confidence: 99%

See 1 more Smart Citation

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

Park

et al. 2014

Journal of Medicinal Food

Self Cite

355

191

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“…Recently, the excellence of fermented food that is produced by using natural sea salt has been revealed. In Kimchi made of natural sea salt without bittern, for example, the growth promotion of effective microorganisms was accelerated as compared to the Kimchi made of refined salt, and further the extract of Kimchi that used the natural sea salt was reported to display anticancer effects (Han et al, 2009). Also, the water extract of soybean paste that is made of natural sea salt was shown to suppress cancer cell proliferation and promoted its destruction as compared to the water extract of soybean paste that made use of refined salt (Chang, 2009).…”

Section: Cellmentioning

confidence: 98%

Isolation and characterization of lactic acid bacteria strains with ornithine producing capacity from natural sea salt

2010

J Microbiol.

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Two lactic acid bacteria (LAB) having ornithine-producing capacity were isolated from Korean natural sea salt. They were Gram-positive, short rod-type bacteria, and able to grow anaerobically with CO(2) production. The isolates grew well on MRS broth at 30-37 degrees C and a pH of 6.5-8.0. The optimum temperature and pH for growth are 37 degrees C and pH 7.0. The isolates fermented D-ribose, D-galactose, D-lactose, D-maltose, Dcellobiose, D-tagatose, D-trehalose, sucrose, D-melezitose, gentiobiose, D-glucose but not D-melibiose, inositol, and L-sorbose. The 16S rDNA sequences of the two isolates showed 99.5% and 99.6% homology with the Weissella koreensis S5623 16S rDNA (Access no. AY035891). They were accordingly identified and named as Weissella koreensis MS1-3 and Weissella koreensis MS1-14, and produced intracellular ornithine at levels of 72 mg/100 g cell F.W. and 105 mg/100 g cell F.W. and extracellular ornithine at levels of 4.5 mg/100 ml and 4.6 mg/100 ml medium, respectively, by culturing in MRS broth supplemented with 1% arginine. High cell growth was maintained in MRS broth with a NaCl concentration of 0-6%. These results show for the first time that Korean natural sea salts contain lactic acid bacteria Weissella koreensis strains having ornithine producing capacity.

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“…Thus, the kind of salt is an important factor for increasing quality and functionality of kimchi (Yoon and Chang, 2011;Chang et al, 2014;Han et al, 2009). Korean solar salt contains various minerals including K, Ca, Fe, and Mg, compared with purified salt.…”

Section: Salt and No 3 Content In Kimchimentioning

confidence: 99%