Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages

Park, So-Eun; Bong, Yeon-Ju; Kim, Hee-Young; Park, Kun-Young

doi:10.11002/kjfp.2013.20.6.854

Korean Journal of Food Preservation

2013

DOI: 10.11002/kjfp.2013.20.6.854

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Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages

So-Eun Park¹,

Yeon-Ju Bong²,

Hee-Young Kim³

et al.

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Cited by 4 publications

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“…또한 다양한 마우스 (SAMP8 mouse, Balb/C mouse, SKH-1 hairless mouse), [23][24][25][26][27] 랫 (Sprague-Dawley rat) 28,29 , 토끼 (New Zealand white rabbit) 14,15,18,19,34,38,39,41,[48][49][50][51][52] 폐암 (A549 cell), • The correlation coefficient between the kimchi intake and the total free radicals was -0.1862 (p < 0.05) and that for GSH/GSSG was 0.1861 (p < 0.05) 141…”

mentioning

confidence: 99%

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

et al. 2018

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Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

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confidence: 99%

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

et al. 2018

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Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)

Oh,

Moon

et al. 2024

Food Sci Biotechnol

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Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’

Park¹,

Chung²,

Park³

et al. 2018

Korean Journal of Food Preservation

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The quality characteistics and kimchi processing ability of the kimchi cabbage cultivar 'Cheonjincheongmayup' (CC) were analyzed and compared with those of the 'Chunkwang' (CK) cultivar. The head weight of CC was lower than that of CK, and the head length of CC was larger than that of CK. CC had narrower and longer mid ribs than CK. Furthermore, the head formation index of CC was lower than that of CK. The firmness and soluble solid content were higher in CC than in CK. The salinity of Cheonjincheongmayup kimchi (CCK) was 2.89-3.02%, which was higher than 1.94-2.10% salinity measured in Chunkwang kimchi (CKK). The initial titratable acidity in CCK was higher than that of CKK, but increasd more slowly during storage. CCK was firmer than CKK; lactic acid bacteria in CCK was lower than in CKK initially, but increased more in CKK than in CCK after six weeks of storage. We found that CC was suitable for making Makkimchi because of its long and narrow mid ribs, saltiness, and slow fermentation. CC should be improved as less hot spicy and less hard texture to use a Makkimchi material. Key words：kimchi cabbage, quality, kimchi processability, Cheonjincheongmayeop, Chunkwang 서 론

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Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages

Cited by 4 publications

References 18 publications

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)

Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’

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