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Production, Characteristics and Health Functions of Kimchi
Cheigh, Hong Sik 부산대학교 김치연구소 1997 김치의 과학과 기술 Vol.3 No.-
Kimchi is a Korean traditional fermented vegetable food and is produced through a series of processes, including brining of Chinese cabbage or radish, etc., blending with various other ingredients (red pepper powder, garlic, ginger, green onion, salt-pickled seafoods, etc), and fermentation. There are two major groups, ordinary kimchi and water (or brine solution) added kimchi, with many kinds in each group. Baechu (Chinese cabbage) kimchi belongs in the ordinary kimchi group and is the typical and popular product. Kimchi fermentation is initiated by various microorganisms originally present in raw materials. However, the fermentation is gradually dominated by lactic acid bacteria. Several physicochemical and biological factors, especially salt and sugar concentrations, temperature, exposure to air and population of desirable microorganisms, influence the fermentation behaviour and kimchi quality. On the other hand, complex biochemical changes occur depending on the environmental conditions before, during, and after fermentation. The characteristics of kimchi differ depending on the raw materials used, brining process, fermentation and preservation methods. Nutritionally, kimchi contains high level of vitamins (ascorbic acid, carotene, vitamin B-complex), minerals (calcium, iron, potassium, etc.) and dietary fiber. In addition, both kimchi and kimchi ingredients exhibit some numerous beneficial roles other than nutritional functions, such as antioxidative, antimutagenic, anticancer activities. Several biologically active components including carotene, capsaicin, chlorophylls, dietary fibers, phenolic compounds, ascorbic acid, allylsulfides, lactic acid, etc were considered to be the most active consituents for the health functions of kimchi. Kimchi is a Korean traditional fermented vegetable food. Today it is the most popular food in Korea and well known in many parts of the world. Traditionally, kimchi was mainly prepared for the winter season in Korea when the fresh vegetable supply was limited (Cho, 1981; Kim, 1984). Because of its tradition and good taste it has changed to most popular year-round food even though there is an abundant supply of fresh vegetable during all seasons these days. There are many varieties of kimchi; more than 50 different kinds are known, depending on the raw materials used and preparation methods (Chang, 1975; Cho, 1979; S. Lee, 1986). Kimchi is prepared through the series of processes including pretreatment of the major raw materials, brining treatment, blending with various spices and other minor ingredients, and fermentation. Many different vegetables, spices, and minor ingredients are selected for the preparation of the various types of kimchi, but the most popular kimchi is prepared with Chinese cabbage or radish (large Oriental radish) as the major raw material. Until recent years, kimchi production was considered solely as a home product, but today considerable amounts of kimchi are being produced commercially. For a large part they are packed and distributed in the form of plastic film bags and glass jars, but also in other packing materials for domestic consumption and for export (S. Lee, 1986, Shin and Ku, 1988). Although properly fermented or ripened kimchi has a unique sour and somewhat spicy or sweet taste, its fresh and carbonated-like taste, a special flavor, and texture are the major characteristics of kimchi that appeal to most of the Koreans and non-Koreans who have tasted it. It is consumed mainly as the most favored side dish with cooked rice of other main foods. The current consumption of kimchi is about 124g per Korean per day (Ministry of Health and Welfare, 1997). Nutritionally, kimchi is considered as an important source .of vitamins, minerals, dietary fiber and other nutrients. In addition, it is well known by Koreans that kimchi can help digestion, prevent constipation, control intestinal flora, and it is also reported to have anti carcinogenic and other health functions (Kim, 1984; Park and Cheigh, 1992; Cheigh and Park, 1994, Park, 1996). Recently, more people in Asian and Western countries have shown an interest in kimchi due to its uniqueness in organoleptic and physiological characteristics that go along with any kind of cereal or meat based meals (Lee, 1991; Steinkraus, 1983).
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Biosynthesis of L-Ascorbic Acid by Microorganisms in Kimchi Fermentation Process
Cheigh, Hong Sik,Yu, Rina,Choi, Hyun Jeong,Jun, Hong Ki 부산대학교 김치연구소 1997 김치의 과학과 기술 Vol.3 No.-
Kimchi is an important source of various vitamins, minerals, dietary fiber, organic acids and other nutrients. In order to get a basic information for developing vitamins-rich funtional kimchi, we investigated microorganisms which are capable of synthesis of vitamin C in kimchi system. Microorganisms isolated from aliquots of kimchi were screened and cultured by using MRS or nutrient agar medium. L-Ascorbic acid produced by microorganism in medium was measured with high performance liquid chromatography. As the result, we isolated two bacteria strains N7 and N5202 producing L-ascorbic acid from the kimchi system. Morphological and Gram staining experiments showed that N7 was Gram positive bacilli, while N5202 was Gram negative. There were also several bacteria that were considered to synthesize erythorbic acid which is an analog of ascorbic acid. These results suggested that vitamin C-rich functional food could be developed by using the kimchi microorganisms.
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Cheigh, Hong-Sik,Um, Soo-Hyoun,Lee, Chang Y. 부산대학교 유전공학연구소 1995 분자생물학 연구보 Vol.11 No.-
Antioxidant activity of melanin related products obtained from enzymatic oxidation of catechin was studied from the catechin-polyphenol oxidase reaction at pH 6.5 and 25℃ at various time intervals. All catechin-enzyme reaction products (CERPs) were brown in varied intensities with increased absorption at 210-220, 380-390nm, and 420-430 nm. CERPs obtained at the early stage of the reaction showed a higher antioxidant activity than those from the later stage. Antioxidant activity of CERPs may be explained by their abilities of hydrogen atom donation, free radical scavenging, and lipoxygenase inhibition. However, the exact mechanism of the antioxidant activity of CERPs cannot be explained until their chemical structures are elucidated.
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Cheigh, Chan-Ick,Park, Mi-Hyun,Chung, Myong-Soo,Shin, Jung-Kue,Park, Young-Seo Elsevier 2012 Food Control Vol.25 No.2
<P><B>Abstract</B></P><P>The purpose of this study was to compare the degree of microbial inactivation and cell damage induced by intense pulsed light (IPL) and short-wavelength ultraviolet (UVC) in <I>Listeria monocytogenes</I> and <I>Escherichia coli</I> O157:H7. The viability of the food-borne pathogens treated with IPL and UVC (254 nm) decreased exponentially with treatment time. Particularly dramatic reductions in <I>L. monocytogenes</I> and <I>E. coli</I> O157:H7 were observed for IPL treatments at energy densities of 376 and 455 W/m<SUP>2</SUP>, with an approximately 7-log reduction for a treatment time of 60–180 s. Also, a 4-log reduction of <I>L. monocytogenes</I> and a 5-log reduction of <I>E. coli</I> O157:H7 were achieved with UVC irradiation for 1200 s. The types and amounts of IPL- and UVC-induced DNA damage in both microorganisms were determined and compared. DNAs from cells irradiated with either IPL or UVC accumulated double-strand breaks (DSBs), single-strand breaks, and cyclobutane pyrimidine dimers, and with a similar pattern; however, more DSBs were detected following UVC than following IPL in both types of microorganism. Transmission electron microscopy observations of IPL- and UVC-induced cell damage clearly indicate that bacterial cell structures were destroyed by IPL treatment but not by UVC treatment.</P> <P><B>Highlights</B></P><P>► Cell damage induced by intense pulsed light (IPL) and UVC irradiation were compared. ► The viability of pathogens decreased exponentially with IPL treatment time. ► More double-strand breaks accumulated in DNA from bacteria treated with IPL than UVC. ► Bacterial cell structures were destroyed by IPL treatment but not by UVC treatment.</P>
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Cheigh, C.I.,Chung, E.Y.,Chung, M.S. Applied Science Publishers 2012 Journal of food engineering Vol.110 No.3
Flavanones including hesperidin and narirutin constitute the majority of the flavonoids that occur naturally in citrus fruits. The main purpose of this study was to extract valuable natural flavanones from agricultural by-products such as citrus peels using subcritical water extraction (SWE). Thus, the application of SWE to extraction of flavanones hesperidin and narirutin from Citrus unshiu peel was evaluated, and the effect of key operating conditions was determined by varying the extraction temperature (110-200<SUP>o</SUP>C) and time (5-20min) under high pressure (100+/-10atm). The maximum yields of hesperidin (72+/-5mg/g C. unshiu peel) and narirutin (11.7+/-0.8mg/g C. unshiu peel) were obtained at an extraction temperature of 160<SUP>o</SUP>C for an extraction time of only 10min. These yields accounted for approximately 99% of the total amount of these flavanones in the original material. The SWE was compared with three conventional extraction methods in terms of the extraction time and recovery yields for hesperidin and narirutin. The hesperidin yield by SWE was more than 1.9-, 3.2-, and 34.2-fold higher than those obtained by extraction methods using ethanol, methanol, or hot water, respectively, and the narirutin yield was more than 1.2-, 1.5-, and 3.7-fold higher.
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Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties
( Chan-ick Cheigh ),( You-lee Kang ),( Myong-soo Chung ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2
The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4℃). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4℃, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.
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