Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

Dental caries is an infectious disease that is caused by the interaction between the host, the diet, and a diverse microbial community. This study illustrated the anticariogenic effects of THYJ-15 against Streptococcus mutans, a major agent of dental caries. THYJ-15 was identified as Latilactobacillus sakei subsp. sakei through 16S rRNA sequencing, with a similarity of 99.72% to L. sakei subsp. sakei JCM 1157T. The cell-free supernatant of L. sakei subsp. sakei THYJ-15 observed MIC values of 10 mg/mL and MBC values of 20 mg/mL against S. mutans KACC 16833T. The cell-free supernatant of L. sakei subsp. sakei THYJ-15 showed significant inhibitory effects on biofilm formation, acid production and glucosyltransferases(GTFs) production against S. mutans. As a results, it was confirmed that L. sakei subsp. sakei THYJ-15 is a lactic acid bacterium possessing notable anticariogenic effects. Accordingly, L. sakei subsp. sakei THYJ-15 is expected to have great potential to be used as a basic substance for dental caries treatment caused by S. mutans.

Dental caries is an infectious disease accompanied by the destruction of teeth. It is a multifactorial disease caused by the interaction between microbes in dental plaque and food, with cariogenic Streptococcus mutans being one of the primary causes. In this study, the antimicrobial and antibiofilm activities of Lactiplantibacillus plantarum THK-j112 isolated from Kimchi, a traditional fermented food, against S. mutans were investigated. Furthermore, this paper also showed the possibility of developing this strain. After analyzing the 16S rRNA sequence, strain THK-j112 was named L. plantarum THK-j112 as it shared 99.93% similarity with L. plantarum ATCC 14917T. Both L. plantarum THK-j112 and L. plantarum ATCC 14917T demonstrated MIC values of 5 mg/mL and MBC values of 10 mg/mL against S. mutans KACC 16833T. The study confirmed that L. plantarum THK-j112 exhibited significant concentration-dependent inhibitory effects on biofilm formation, acid production, and glucosyltransferases(GTFs) production. Regarding hemolytic activity, Bacillus cereus ATCC 14579T, used as a positive control, was confirmed to cause hemolysis, whereas L. plantarum THK-j112 did not cause this phenomenon. Additionally, except for gentamicin, the antibiotic resistance test revealed a lower value than the MIC cut-off value for each antibiotic, indicating no resistance. Based on the findings, L. plantarum THK-j112 is expected to be useful in the food industry, such as functional food, as a lactic acid bacterium with antimicrobial and antibiofilm effects.

This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.

본 연구에서는 김치로부터 분리한 유산균 Weizmannia coagulans KK7(KCTC19023P) 균주를 이용하여 당근(Daucus carota var. sativa) 잎 추출물의 발효를 실시하고 얻은 생산물의 항염증 활성 및 성 분변화를 확인하였다. 발효에 의한 당근 잎 추출물의 성분 변화를 확인하기 위하여 고성능 액체크로마토그 래피를 이용하여 분석한 결과 발효 전과 비교하였을 때 발효 후에 플라보노이드의 일종인 루테올린 (luteolin)의 함량이 현저히 증가하는 것을 확인할 수 있었다. 당근 잎 추출물과 발효 당근 잎 추출물의 항 염 활성은 LPS에서 염증을 유발한 RAW 264.7 세포에서 NO (Nitric oxide) 생성 억제 효과로 확인하였 다. 발효 당근 잎 추출물을 처리하였을 때 당근 잎 추출물 처리군에 비해 NO 생성이 상대적으로 억제되는 것을 확인할 수 있었다. 발효 당근 잎 추출물 농도가 증가함에 따라 NO 생성 억제 효과도 유의적으로 증 가 하였다. Western blot을 통해 염증반응에서 NO 생합성과 관련된 효소 iNOS의 발현을 확인한 결과 발 효 당근 잎 추출물에서 단백질 발현이 농도 의존적으로 감소하는 것을 확인할 수 있었다. 이러한 실험 결과 로부터 미생물 발효를 통해 당근 잎의 항염 효과가 증대된다는 것을 확인할 수 있었으며 이는 식품으로 거 의 이용되지 않고 버려지는 당근 잎이 발효를 통해 새로운 식품 및 화장품 소재로 사용될 수 있음을 시사 한다.

This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.

To enhance the bioavailability and bioactivities of mixed herbal medicines (RW), they were fermented with lactic-acid bacteria isolated from kimchi into postbiotics (FRW). Then, from the results of the 16s rRNA sequencing analysis, lactic acid bacteria isolated from kimchi were identified to be of two species, namely Lactobacillus sakei and Leuconostoc mesenteroides. The FRW prepared from the RW were extracted using hot water (HW) and 70% EtOH (EtOH) for comparison of their macrophage-stimulating activities. Based on a comparison of the activities of the FRW extracts, nitric oxide (NO) production of HW was significantly higher than that in EtOH. An analysis of the chemical properties of the extracts showed that HW had higher contents of neutral sugar and uronic acid than EtOH as well as contained a large amount of glucose. In addition, crude polysaccharide (CP) was prepared to enhance the macrophage-stimulating activity. The FRW-CP not only secreted immunostimulatory mediators but also increased the expression of immunostimulatory genes (iNOS, TNF-α, MCP-1, and IL-6). The fractionated FRW-CP contained about 90% neutral sugars, and these sugars were mainly composed of glucose, galacturonic acid, and arabinose. Thus, FRW prepared by fermentation of RW with kimchi lactic acid bacteria were found to be immunostimulatory modulators.

The aim of this study was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi and antioxidant and anti-inflammatory activities of heat-killed LAB strains. Regarding probiotic properties, Lactiplantibacillus plantarum SMF398 and L. plantarum SMF470 isolated from kimchi can survive under artificial gastric condition and adhere strongly to HT-29 cells. The SMF398 and SMF470 strains showed strong antimicrobial activity and co-aggregation against pathogenic bacteria. The heat-killed cells of LAB (1 mg/mL) were prepared by heating at 121℃ for 15 min. MTT assay revealed that the heat-killed cells (1 mg/mL) of SMF398 and SMF470 were not toxic to HT-29 cells. The heat-killed SMF398 and SMF470 showed significantly higher DPPH and ABTS radical scavenging activities as well as β- carotene bleaching inhibitory activity than the heat-killed L. plantarum ATCC14917, a control probiotic strain (p<0.05). In lipopolysaccharide-induced RAW264.7 cells, the heat-killed SMF398 and SMF470 significantly reduced the nitric oxide production by 30.92% and 22.81%, respectively (p<0.05). Furthermore, the heat-killed SMF398 and SMF470 significantly decreased the gene expression levels of tumor necrosis factor-α, interleukin-6, inducible nitric oxide synthase, cyclooxygenase-2 up to 58.02%, 67.70%, 53.44%, 45.90%, respectively (p<0.05). These results suggest that the heat-killed L. plantarum SMF398 and L. plantarum SMF470 might be useful as antioxidant and anti-inflammatory agents.

In this study, probiotic properties such as acid resistance, bile tolerance, intestinal adhesion and fat accumulation inhibition of lactic acid bacteria isolated from kimchi were investigated in order to develop probiotics effective anti-adipogenic effects. Among the 120 types of lactic acid bacteria isolated from kimchi, 42 types of lactic acid bacteria being to acid resistance, 35 types of lactic acid bacteria being to bile resistance, and 24 types of lactic acid bacteria being to both acid resistance and bile resistance were selected. These 24 types were tested for the intestinal adhesion ability which is an essential factor of probiotics’ function and L. rhamnosus GG was used as a positive control in this test. 10 types of lactic acid bacteria having the intestinal adhesion ability were selected. The selected 10 types of lactic acid bacteria were treated in 3T3-L1 cells and intracellular fat was stained with Oil Red O reagent to measure fat accumulation. As a result, in the group treated with lactic acid bacteria OS-15, 48, 102 and 120, fat accumulation was significantly decreased compared with the non-treated group. And the strain OS-48 showed the greatest inhibitory effect on fat accumulation. The lactic acid bacterium OS-48 was identified as Lactiplantibacillus plantarum by analysis based on 16S rRNA sequencing and was named Lactiplantibacillus plantarum OS-48. Therefore, based on the results of this study, L. plantarum OS-48 is expected to be very useful as probiotics with anti-obesity effect in the food industry such as fermented food and functional food.

This study aimed to investigate the effects of antioxidant and anti-inflammatory activities of heat-killed lactic acid bacteria (LAB) produced under different temperature conditions. Regarding probiotic properties, Limosilactobacillus fermentum SMF743 and Lactiplantibacillus plantarum SMF796 isolated from kimchi showed strong acid and bile salt resistance, adhesion activity onto HT-29 cells, and antimicrobial activity against pathogenic bacteria. Based on the results of thermal death time and temperature, heat-killed LAB cells (1 mg/mL) were prepared by heating at 70oC (180 min), 80oC (120 min), 100oC (30 min), and 121oC (15 min). The heat-killed SMF743 and SMF796 showed significantly higher DPPH and ABTS radical scavenging activities than live cells (p<0.05). The heat-killed SMF743 and SMF796 at 70oC or 121oC revealed stronger DPPH and ABTS radical scavenging activities and inhibition of nitric oxide production than those at 80oC or 100oC. Furthermore, heat-killed SMF743 and SMF796 at 121oC significantly reduced the gene expression levels of tumor necrosis factor-, inducible nitric oxide synthase, and cyclooxygenase- 2 up to 53.33%, 58.67%, and 83.67%, respectively, in lipopolysaccharide (LPS)-induced RAW264.7 cells (p<0.05). These results suggest that heat-killed L. fermentum SMF743 and L. plantarum SMF796 can be used as natural antioxidants and anti-inflammatory agents.

In this study, the quality characteristics of kimchi, such as its salinity, pH, and acidity, were measured and compared, and the HT-29 human colon cancer cells were used to show the anticancer effects of kimchi. The kimchi samples used herein included standard kimchi (SK), turnip kimchi (TK), and turnip-powder-added kimchi (TPK). The measured pH and acidity of TK and TPK showed no significant differences with those of SK. Compared to SK and TK, TPK had higher DPPH scavenging activity and higher total flavonoid content, confirming its antioxidant activity. The cancer cell growth inhibition rates of TK and TPK were significantly higher than that of SK. In HT-29 cells treated with TPK, the mRNA expression of Bcl-xL, an anti-apoptosis-related gene, was lower, and the mRNA expressions of the apoptosis-related genes Bax, Bad, and caspase-9 were higher. TPK showed significantly higher levels of mRNA expressions for the cell-cycle-related genes p53 and p21 than the other samples, in addition to suppression effects on cancer cell proliferation. Compared to SK, TK and TPK suppressed the growth of colon cancer cells and showed higher anticancer effects. Therefore, it is shown that kimchi with added turnip powder had high anticancer effects.

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an ‘add flavored, fermented, pickled, vegetable food’ was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of ‘kimchi’, each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of ‘Altarimu kimchi’ evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie “Chonggak kimchi (1964),” starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.

Listeria monocytogenes (L. monocytogenes) is one of gram-positive foodborne pathogens with a very high fatality rate. Unlike most foodborne pathogens, L. monocytogenes is capable of growing at low temperatures, such as in refrigerated foods. Thus, various physical and chemical prevention methods are used in the manufacturing, processing and distribution of food. However, there are limitations to the methods such as possible changes to the food quality and the consumer awareness of synthetic preservatives. Thus, the aim of this study was to evaluate the anti-listeria activity of lactic acid bacteria (LAB) isolated from kimchi and characterize the bacteriocin produced by Lactococcus lactis which is one of isolated strains from kimchi. The analysis on the anti-listeria activity of a total of 36 species (Lactobacillus, Weissella, Lactobacillus, and Lactococcus) isolated from kimchi by the agar overlay method revealed that L. lactis NJ 1-10 and NJ 1-16 had the highest anti-listeria activity. For quantitatively analysis on the anti-listeria activity, NJ 1-10 and NJ 1-16 were co-cultured with L. monocytogenes in Brain Heat Infusion (BHI) broth, respectively. As a result, L. monocytogenes was reduced by 3.0 log CFU/mL in 20 h, lowering the number of bacteria to below the detection limit. Both LAB strains showed anti-listeria activity against 24 serotypes of L. monocytogenes, although the sizes of clear zone was slightly different. No clear zone was observed when the supernatants of both LAB cultures were treated with proteinase- K, indicating that their anti-listerial activities might be due to the production of bacteriocins. Heat stability of the partially purified bacteriocins of NJ 1-10 and NJ 1-16 was relatively stable at 60oC and 80oC. Yet, their anti-listeria activities were completely lost by 60 min of treatment at 100oC and 15 min of treatment at 121oC. The analysis on the pH stability showed that their anti-listeria activities were the most stable at pH 4.01, and decreased with the increasing pH value, yet, was not completely lost. Partially purified bacteriocins showed relatively stable anti-listeria activities in acetone, ethanol, and methanol, but their activities were reduced after chloroform treatment, yet was not completely lost. Conclusively, this study revealed that the bacteriocins produced by NJ 1-10 and NJ 1-16 effectively reduced L. monocytogenes, and that they were relatively stable against heat, pH, and organic solvents, therefore implying their potential as a natural antibacterial substance for controlling L. monocytogenes in food.

김치로부터 내산성, 내담즙성 및 항산화활성이 우수한 유산균을 분 리하였으며, 프로바이오틱스 활성이 우수한 2종의 균주를 스타터 로 선정하여 고농도의 홍삼 추출물이 보강된 요구르트를 제조하고, 그 품질특성을 평가하였다. 가정에서 제조된 배추김치로부터 분리 한 L. plantarum SY46과 L. brevis SY65 균주는 인공위액과 담 즙염에 대한 저항성, 병원균에 대한 항균활성 및 항산화활성이 상 업용 프로바이오틱스 균주인 L. rhamnosus GG(LGG)와 비교하 여 우수하였으며, auto-aggregation과 co-aggregation 능력은 유사한 특성을 나타내었다. 홍삼 추출분말 5%와 10%가 각각 첨가 된 우유에 SY46과 SY65의 복합 균주를 접종하고 24시간 발효한 결과, 홍삼 요구르트의 pH는 각각 4.46과 4.28, 산도는 1.25%와1.53%, 유산균 생균수는 9.26와 9.90 Log CFU/mL를 나타내었다. 홍삼의 첨가량이 증가할수록 DPPH 라디칼 소거능과 β-carotene bleaching 억제능이 증가되어, 유산균체의 항산화능과 더불어 홍 삼이 요구르트의 항산화능을 높이는데 기여하는 것으로 나타났다. 따라서 본 연구결과, L. plantarum SY46과 L. brevis SY65 균주 를 스타터로 활용하여 프로바이오틱스 및 홍삼의 기능성이 강화된 요구르트의 제조가 가능할 것으로 기대된다.

본 연구의 목적은 L. lactis 와 Leu. citreum 균주를 혼합 배양할 수 있는 배지 조성을 개발하여 이를 통해 김치의 발효 속도 조절을 통한 숙성도 맞춤형 김치를 제조하는 것이다. 먼저 김치 육수의 재 료인 북어, 양파, 무, 다시마, 건고추, 건새우, 대파, 건표고 등을 혼합 또는 단일로 하여 육수를 제조한 후, 이들이 L. lactis 증식에 미치는 영향을 알아본 결과, 건새우를 제외한 모든 재료가 증식을 억제하는 결과를 나타내었다. 질소원, 탄소원 및 성장 촉진 인자로 서 tryptone, peptone, yeast extract, lactose, ascorbic acid 등을 이용하였고 pH 완충제로는 potassium citrate를 사용하였 다. L. lactis가 잘 생장하는 M17배지와 균 생장 및 항균활성을 비 교 평가하여 최종적으로 배지 조성은 건새우 육수에 yeast extract 3%, ascorbic acid 0.05%, potassium citrate 1%, lactose 3% 로 하였다(식용 액체배지1). 개발된 식용 액체배지 1에 L. lactis 에 의해 생장 및 증식에 저해를 받지 않고 만니톨 생성능이 우수한 Leu. citreum을 혼합 배양하고자 glucose, maltose, fructose, sucrose 등 여러 가지 탄소원을 달리하여 Leu. citreum의 생육정 도를 살펴본 결과, 0.1-1%의 농도로 maltose 또는 fructose를 첨 가했을 때 선택적으로 잘 증식하였다. 이어서 발효 조절을 통한 숙 성도 맞춤형 김치를 제조하기 위하여 식용배지 1에다 maltose를 0%, 0.1%, 0.2%, 0.3%의 농도로 달리 첨가한 식용배지 2를 제조 하였다. 여기에 L. lactis 와 Leu. citreum을 혼합 배양한 후 김치 에 첨가하여 10℃에서 5일간 발효시킨 결과, 각 김치별로 pH 5.3, pH 4.9, pH 4.7, pH 4.5를 나타내어 각기 숙성도가 다른 특징을 보여주었다. 결론적으로 본 연구에서 개발한 식용 액체 배지를 사 용하여 L. lactis를 배양한 후 그 배양액을 김치에 첨가함으로써 종 균의 활성 및 생장을 극대화시킬 수 있었다. 또한 액체 배지 조성의 조절을 통해 Leu. citreum 균주와의 혼합 배양이 가능하였고, 이를 이용하여 김치 발효 속도 조절을 통한 숙성도 맞춤형 김치를 제조 할 수 있었다.