Antiobesity Effect of Baek-Kimchi (Whitish Baechu Kimchl) in Rats Fed High Fat Diet

Yoon, Ji-Young,Jung, Keun-Ok,Kim, So-Hee,Park, Kun-Young The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.3

Baek-kimchi (whitish baechu kimchi) was evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20 %) diet, and compared to the similar effects of baechu kimchi. Baek-kimchi does not use red pepper powder but contains higher levels of sliced radish and pear than baechu kimchi. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or HFD containing 5 % baek-kimchi or 5 % baechu kimchi. Feed consumption was not different among the groups, but weight gains were significantly lower in the groups fed either the normal diet or HFD with baek-kimchi or baechu kimchi diets than the group fed HFD alone. The weights of liver and epididymal and perirenal fat pads in baek-kimchi and baechu kimchi diet groups were lower than those of the HFD groups, but the baek-kimchi diet group had lower epididymal and perirenal fat pad weights than the baechu kimchi diet group (p<0.05). The baechu kimchi dietary group also had significantly lower triglyceride and cholesterol contents in liver and epididymal and perirenal fat, reversing the higher levels seen in HFD. Baek-kimchi and baechu kimchi diets were also effective in lowering serum triglyceride and cholesterol levels (p<0.05). These results suggest that baek-kimchi and baechu kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that baek-kimchi is more effective than baechu kimchi. The greater effect is probably due to the higher content of radish and pear used in baek-kimchi.

고춧가루내의 고추씨 함량이 김치발효와 항돌연변이 활성에 미치는 영향

최선미,전영수,이숙희,박건영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

The fermentation characteristics such as pH, acidity, lactic acid bacterial counts and panel taste of kimchi, and antimutagenic activity of kimchi were studied when the kimchi prepared with different ratio of seed (S) pericarp (P) in red pepper powder and fermented at 15℃. The pHs of P:S = 9:1 kimchi and P:S = 7:3 kimchi decreased gradually during the kimchi fermentation, however, pHs of P:S = 5:5 kimchi and P:S = 3:7 kimchi decreased very fast during the fermentation. The counts of Leuconostoc sp were high in P:S = 9:1 kimchi and P:S = 7:3 kimchi but the levels were low in P:S = 5:5 kimchi and P:S = 3:7 kimchi. Whereas Lactobacillus sp counts were low in P:S = 9:1 kimchi and P:S = 7:3 kimchi, but the counts were high in P:S = 5:5 kimchi and P:S = 3:7 kimchi during the fermentation. P:S = 3:7 kimchi showed the highest prevalence in the panel taste of the kimchis and the P:S = 3:7 kimchi resulted in the lowest prevalence. The antimutagenic activities of the kimchi juices were studied by Ames test using Salmonella typhimurium TA100 and SOS chromotest using E. coil PQ37. As the ratio of the seed increased, the antimutagenicities increased. Among the kimchi samples, P:S = 5:5 kimchi significantly reduced (p<0.05) the mutagenicities induced by aflatoxin B_1(AFB_1) in Ames test and SOS response against N-methy1-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest. From the results of the experiments, the P:S = 7:3 kimchi seems to be the best seed ratio of red pepper powder for the preparation of kimchi in terms of fermentation characteristics and antimutagenicity of the kimchi.

서울지역의 김치섭취에 관한 실태조사

강선이,한명주 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were‘don’t have time’(39.4%),‘don’t know how to make Kimchi’(18.2%) and‘don’t eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were‘less than 50g’(42.3%) or‘50-100g’(29.8%). They ate Kimchi because it was‘delicious’(48.4%), or‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored‘moderate’in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).

김치의 숙성 및 발효중 오염지표미생물과 유산균의 변화-제1보

김종규,윤준식,Kim, Jong-Gyu,Yoon, Joon-Sik 한국환경보건학회 2005 한국환경보건학회지 Vol.31 No.1

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

인천지역 고등학생들의 김치에 대한 인지 및 선호도에 관한 연구

김복순,강근옥,Kim, Bok Soon,Kang, Kun Og 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: This research was conducted to provide basic data on Kimchi consumption of high school students by determining their recognition and preferences related to Kimchi. Methods: Our survey was administered to 450 high school students in the Incheon area from September 1 to October 30, 2015. A total of 412 questionnaires were used for the final analysis. Results: Most students (42.6%) consumed Kimchi every meal (more than 3 meals/day), and only 3.6% did not consume Kimchi at all. The most common reason for consuming Kimchi was 'tasty' (46.4%). On the other hand, those who did not consume Kimchi cited 'preference for other side dishes' (50.0%). 'Home-made Kimchi' was the most common source of consumed Kimchi (63.0%). With respect to recognition of Kimchi, most cited terms were 'traditional' ($4.64{\pm}0.58$), followed by 'healthy' ($4.30{\pm}0.77$) and 'prefer home-made' ($3.88{\pm}0.93$) (p<0.001). The average preference for Kimchi was $3.71{\pm}1.07$. The most common reason for preferences was 'crisp texture' (37.6%). The most popular flavor was 'spicy' (33.6%), and the most popular fermentation level was 'appropriate' (55.6%). When preferences for Kimchi were further analyzed, 'baechu Kimchi' (4.18) was the most popular. Further, Kimchi is a popular ingredient for many dishes, and the most popular dish was 'stir-fried pork with Kimchi' (4.50). Conclusion: In the future, positive recognition of Kimchi consumption can be promoted through nutrition education and various advertisements. Furthermore, efforts should be made to establish the principles of traditional Korean food for students.

여자고등학생의 김치 섭취, 기호도 및 이용 실태

박은숙,이경희 대한지역사회영양학회 2000 대한지역사회영양학회지 Vol.5 No.4

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

중국 산동성 지역 성인의 한국 김치류에 대한 인식 조사

장향매 ( Xiang Mei Zhang ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered `through mass media`, while 23.9% reported that they learned about Kimchi `through friends`. Most subjects recognized Kimchi as a `Korean traditional food` (92.6%), a `delicious food` (53.2%), and a `fermented food` (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through `Korean movie and/or drama`. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi 1~2 times per month, while 32.1% reported that they ate Kimchi 1~2 time per year. The most common places that Kimchi was eaten were a `Korean restaurant` (67.6%) or with a `colleague` (32.8%). The primary reasons for not having eaten Kimchi were `no knowledge or dislike of Kimchi by family` (30.3%), `difficulty purchasing Kimchi` (21.2%), `high priced Kimchi` (21.2%), and `dislike the smell and shape of Kimchi` (12.1%).

한국 전통 김치의 중국 시장 확대를 위한 중국 산동성 지역 성인의 기호도 조사

장향매 ( Xiang Mei Zhang ),박신인 ( Shin In Park ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese`s most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

연구논문 : 김치와 문화적 지식: 전라도 김치의 명칭과 구분법에 대한 인지인류학적 접근

조숙정 ( Sook Jeong Jo ) 한국문화인류학회 2007 韓國文化人類學 Vol.40 No.1

This paper analyzes a case study of the folk classification of Jeollado kimchi, and applies an ethnoscientific model to reveal a system of cultural knowledge corresponding to the classificatory terms. Kimchi is classified by the people of Jeollado using an elaborately developed native terminological system. The research began by collecting 35 kinds of kimchi and eliciting 84 terms including phonetic and/or morphological variants. All 51 categories of kimchi are semantically structured in hierarchical inclusion relation. In other words, the semantic organization is characterized by an elaborate folk taxonomy. Using the method of componential analysis, distinctive semantic components and significations of various kinds of kimchi are found to exist in the Jeollado taxonomy. A second finding of the research is that kimchi is a Korean traditional fermented food closely related to climate and natural environment, and 35 kinds of kimchi are perceived and divided into 4 seasons. Kimchang-kimchi is especially prominent in the seasonal classification of kimchi. Kimchi is also classified into 6 stages according to its degree of fermentation. This fermentation classification is characterized by relationships of stage and process. A third finding of this research is the ethnographic identification of a prototypic category of kimchi. In the native speakers` folk knowledge system, baechu-kimchi seems to regarded as the most prototypic category of Kimchi. A final interesting point of this study is the intra-cultural variation of knowledge about kimchi, varying by gender and age. Cultural knowledge of kimchi is closely associated with women, especially married women, and the older generation has a more elaborate terminological system for kimchi than the younger generation. Hence, the native terminological system of kimchi is changing intra-culturally.

초등학생의 김치 섭취에 대한 의식 및 기호도 조사

지현정 ( Hyun Jung Ji ),남은숙 ( Eun Sook Nam ),박신인 ( Shin In Park ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4

The purpose of this study was to evaluate the perception and preference of Kimchi among the elementary school children. The survey was conducted via questionnaire to 439 elementary school children(224 males and 215 females) who lived in Seongnam. 77.2% of the surveyed children had an affirmative opinion of Kimchi intake. Children regarded Kimchi as traditional, nutritious, healthy, fermented and delicious food. It also revealed that the higher grade(4~6 grade) students were more awareness in Korean traditional fermented healthy food as for Kimchi than the lower grade(1~3 grade) students. They should eat Kimchi mainly because Kimchi is good for health(82.9%), nutritious food(62.9%), our traditional food(58.3%), and delicious food(41.5%). 73.9% of the children responded that the parents influenced on their consumption of Kimchi, but 16.5% of the children answered that their parents did not meddle. 67.3% of the children liked Kimchi, whereas 5.3% of them disliked it. The preference of Kimchi was significantly higher for lower grade students than for higher grade students. The main reason liking Kimchi was hot taste(60.8%) of Kimchi, and then texture of chewing(59.0%), taste of freshness(29.2%), cool taste(28.7%), and peculiar taste(26.9%) of Kimchi in order. The majority reasons for dislike the Kimchi were salty taste, hot taste, not eat oftenly, smell, appearance of Kimchi in order. The hot taste of Kimchi was the number one reason of their diskike of Kimchi, especially for lower grade students and female students, and it was the most important reason for those also like Kimchi. The children preferred the a little hot taste of Kimchi, properly fermented Kimchi, medium amount of seasoning in Kimchi, and any parts of Baechu in Kimchi.