김치 종류에 따른 유산균의 생물학적 및 기능적 특성

고강희(Kang Hee Ko),유문려(Wenli Liu),이현희(Hyun Hee Lee),은걸(Jie Yin),김인철(In Cheol Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.1

갓김치, 배추김치, 열무김치, 깍두기로부터 348종의 유산균을 분리하여 각 김치 종류에 따른 유산균의 특징을 확인하였다. 열무김치의 유산균은 다른 3종의 김치에 비해 간균+단간균:구균의 비가 5.6:1로 구균의 함량이 적었다. Leuconostoc속으로 추정되는 구균의 함량은 4종의 김치가 모두 유사하였으나 Lactobacillus 속으로 추정되는 간균과 단간균의 함량은 깍두기에서 60.7%로 높게 나타났다. 다른 김치에 비해 배추김치 유래 유산균 중 18.7%가 plasmid가 없었으나 plasmid를 지닌 유산균 중에는 열무김치 유래 유산균에 평균 4.1±0.5개의 plasmid bands가 나타났다. 세포 외 다당(EPS)을 5 mg/mL 이상 생산하는 유산균은 무를 주재료로 한 깍두기와 열무김치에 각각 11.1%, 10.9%로 갓김치와 배추김치보다 많았지만 배추김치 유래 유산균이 8.4±2.0 mg/mL의 EPS를 생산해 다른 김치 유래 유산균들보다 1 mg 이상 높았다. 갓김치에는 V. parahaemolyticus에 대한 항균력을 지닌 유산균이 많은 반면 열무김치, 배추김치, 깍두기에서 Bacillus 속, L. monocytogenes, Salmonella Typhimurium에 대해 항균력을 지닌 유산균이 갓김치보다 2배 이상으로 나타났다. 열무김치와 깍두기 유래 유산균 중 43.3%,45.5%가 내산성을 지녔으며, 특히 깍두기의 유산균 중 36.3%가 내담즙성을 나타내 다른 김치보다 많았다. Caco-2 세포에 대한 장내부착능을 지닌 유산균은 18.6%의 비율로 갓김치에 가장 많았다. 이러한 결과에서 볼 때, 김치에 함유된 유산균은 종이 한정적임에도 불구하고 김치 종류에 따라 각 김치에 함유된 유산균의 생물학적 특징에 차이가 있었으며, 특히 내산성, 내담즙성, 장내부착능을 지닌 유산균이 김치에 따라 차이가 나타남으로써 본 연구의 결과가 프로바이오틱 기능성을 지닌 유산균을 선별하는데 유용한 자료가 될 것으로 기대된다. Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of 4.1±0.5 plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When 10<SUP>8</SUP> CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.

김균진의 신학과 신학적 공헌

김명용 연세대학교 신과대학 2009 신학논단 Vol.56 No.-

Kyun Jin Kim is one of very important modem theologians in Korea. He was president of Korean society of systematic theology and is now president of Korean society for Karl Barth's theology. He has served more than 30 years as professor of systematic theology at Yonsei university. He has made a big impact on Korean theology. I. Kyun Jin Kim' theological characteristics 1. Kyun Jin Kim's theology is a theology of the kingdom of God. Although soul salvation plays a big role in Kim' theology, the kingdom of God is the core of his theology. He has written his doctrine of systematic theology in the light of the kingdom of God. It is the purpose of his theology to establish the kingdom of God on the earth. 2. Kyun Jin Kim' theology is a messianic theology. According to Kim, it is important to know that Christ was the messiah. Kim denies that the concept messiah is interpreted only spiritually. He can be a political messiah, although he doesn't want to rule the world with coercive power. He is the messiah who saves not only our souls, but also the world and the earth. 3. Kyun Jin Kim's theology is a holistic theology. He is not interested in a biased theology. He loves holistic theological view. According to Kim, Korean Min Jung theology lacks this holistic view, although it shows us very important field to establish the kingdom of God. Ⅱ. Kyun Jin Kim's theological contributions 1. Kyun Jin Kim's first theological contribution to Korean theology is his five books of systematic theology. He accomplished his doctrine of systematic theology. His five books of systematic theology can be valued in Korean like Church Dogmatics of Karl Barth. 2. Kyun Jin Kim's theology is very academic. His theology is a very high level theology which can compete with european theologies. It is important to know that european theologians should learn from his theology. 3. Kyun Jin Kim's third theological contribution is his translation of many books of J. Moltmann. He translated into Korean the crucified God, Trinity and Kingdom of God, the Way of Jesus Christ, Sprit of life, the coming God etc. 4. Kyun Jin Kim's forth theological contribution is his contribution to the theology of life. He develops a very high level theology of life in Korea.

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.

여대생의 김치에 대한 의식과 섭취실태 조사

김은희,김성로 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.5

부산시내 7개 대학에 재학중인 여대생 267명을 대상으로 김치 선호도 및 섭취 실태 등을 조사한 결과는 다음과 같다. 75.2%가 김치를 선호하고, 적당히 숙성된 김치(54.0%)와 젓갈류중 멸치젓(42.1%)을 선호하였다. 김치의 맛은 시원한 맛(50.2%), 아삭한 맛(47.6%), 적당한 짠맛(43.8%)을 선호하며 짭짭한 맛(58.1%), 단맛 또는 젓갈맛(55.8%)을 가장 싫어하였다. 선호하는 김치는 통배추김치(22.2%), 총각김치(17.5%), 깍두기(11.5%), 물김치(9.9%), 오이소박이(8.5%), 겉절이(5.1%), 열무김치(4.9%), 동치미(4.4%)였고 파김치(3.9%), 고들빼기김치(3.6%), 깻잎김치(3.5%), 부추김치(2.5%), 갓김치(1.5%), 봄배추김치(0.9%)는 선호도가 낮았다. 가정에서 담는 김치는 통배추김치(24.1%), 깍두기(15.4%), 물김치(14.8%), 총각김치(14.2%), 파김치(6.4%), 열무김치(5.4%), 겉절이(4.5%), 오이소박이(3.6%), 동치미(3.3%), 부추김치(2.9%), 깻잎김치(2.8%), 갓김치(0.9%), 고들빼기김치(0.8%)였다. 김치이용 음식은 김치찌개(92.9%) 김치볶음밥(90.3%), 김치전(68.2%), 김치볶음김치(42.7%), 김치라면(31.8%)이었다. 62.6%의 대학생이 한 끼에 김치를 5∼6조각 이상 섭취하여 약 93g의 낮은 섭취량을 보였다. 가정에서 김치는 대부분이 어머니가 담으며(94.7%), 가정 김치 맛에 만족하였다. 70.3%가 김치를 담아 본 경험이 없고, 김치는 담아본 29.7%의 학생들은 부모님의 김장때(71.7%), 중.고등학교조리실습시간(14.1%), 대학조리실습시간(10.9%), 조리강습때(3.3%) 담아보았다고 하였다. 95.1%가 김치 담는 방법을 배우길 원했으며, 그 이유로는 일상적인 반찬이니까(66.1%), 전통음식이기 때문에(16.3%), 김치를 좋아하니까(15.9%)였다. 결혼한 후는 88.8%가 김치를 직접 담겠다고 하였다. 김치 구입처는 농협(48.5%), 대규모 김치공장(32.7%), 부식가계(11.2%), 백화점(7.7%)의 순서로 선택하였으며, 상업용 김치의 문제점으로는 정성, 맛, 조미료 첨가, 위생, 가격 등의 불량을 들었다. A survey of the notion and intake on Kimchi among college women in Pusan was conducted to get some basic information on kimchi. Two hundred sixty seven students in Pusan participated in this survery. Seventy five percent of students answered that they like kimchi., They preferred well-fermented kimchi with anchovy extracts, refreshing taste and crispy texture to salty and sweet. Chinese cabbage kimchi(87.6%) was found to be the most favored kimchi and Kakdugi(seasoned pickles of cubed radish), Nabak kimchi and Chonggak kimchi(ponytail kimchi) were followed in the order. The most favorite food made from kimchi was stir fried kimchi with rice. They disliked traditional special kimchi, such as Puchu kimchi(leek kimchi). Pa kimchi(green onion kinchi), Kkennip kimchi(perilla leaf kimchi), Godulbaegi kimchi(Korean wild lettuce kimchi) and Gat kimchi(Leaf mustard kimchi). About 93 grams of kimchi was consumed daily and this amount was a little. Seventy percent of students did not have any experiences preparing kimchi. Experiences of kimch preparation were given by mother through kimchii-making event for the winter(71.7%), cooking practice in middle or high school(14.1%) and college(10.9%) and general cooking education(33%). They preferred to buy kimchi at the Agricultural Cooperative Association(48.5%) or a large kimch factory(32.75). College students believe that kimchi is a healthy food and are willing to learn how to make kimchi.

감균된 부재료를 사용한 김치의 숙성

박인경,구연수,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치 부재료에는 각종 미생물이 오염되어 있어 김치의 보존성에 많은 영향을 미치므로 본 실험에서는 90℃에서 10분간 끓여식힌 10%의 소금물에 절인 배추, pH 8.2로 조정한 물로 10분간 증자한 후 열풍건조한 고춧가루, 끓인 후 염도를 보정한 젓갈, 70% 알코올로 세척한 마늘과 생강을 사용하여 담근김치(감균처리 김치)의 보존성을 조사하였다. 김치는 10℃에서 20일간 숙성시키면서 이화학적 변화와 미생물수의 변화, 기계적 조직감 및 관능검사, 색상의 변화를 관찰하였다. 그 결과 pH와 산도를 볼때 대조구가 숙성 15일에 최적숙기였으며 감균처리김치는 숙성 20일에도 최적숙기의 pH와 산도를 유지하여 김치의 가식기간이 5일 이상 연장되었고 미생물수는 전 숙성기간을 통해 총균수와 젖산균이 다소 낮게 나타났으며 기계적 조직감 역시 대조구보다 높으면서 질긴정도가 낮았다. 대조구는 발효 15일째에 비교적 높은 신맛을 보였으나 처리구는 숙성 20일째에도 보통정도의 신맛을 보였으며 아삭거리는 조직감도 다소 완만한 감소를 나타내었다. 종합적인 맛은 대조구는 숙성 15일에 평가점수 3.67로 최고치를 보인 후 감소하였으나 처리구는 숙성 20일에 평가점수 4.15로 최고치를 보였다. 김치의 색상은 무처리 고춧가루가 처리한 고춧가루보다 다소 밝은 적색이었으나 숙성말기에는 오히려 대조구보다는 L값이 다소 높아져 밝은 색상을 띠었고 a값 역시 높았다. The effect of decontaminated sub-ingredients(DSI) on the shelf-life of kimchi were investigated by measuring of pH, acidity, color, number of microorganisms, sensory taste and instrumental texture during fermentation at 10℃. Ingredients involved in kimchi preparation such as red pepper, fermented anchovy juice, garlic and ginger. As the fermentation proceeded, the changes of pH and acidity of kimchi stored at 10℃ indicated that the shelf-life of kimchi with DSI were retarded by 5 days compared with kimchi with general ingredients(control). Growth of total cell numbers and lactic acid bacteria in kimchi showed low by DSI throughout the fermentation periods. Sensory evaluation of kimchi with DSI was higher score than control kimchi in sour taste and overall taste. Hardness of kimchi measured instrumentally was higher for kimchi with DSI than for control kimchi. The Hunter “L” and “a” values of kimchi with microorganism reduced red pepper powders was highly maintained at the later fermentation. Considering all results obtained throughout this experiments, it can be concluded that kimchi with DSI can be sucessfully used for the extension of shelf-life of kimchi.

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Lee, Kang Wook,Shim, Jae Min,Kim, Dong Wook,Yao, Zhuang,Kim, Jeong A.,Kim, Hyun-Jin,Kim, Jeong Hwan Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.2

Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with Leuconostoc mesenteroides P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - $1^{\circ}C$ for 20 weeks. Titratable acidity values increased slowly and reached 0.96-1.01% (pH 3.73-3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.

견고한 고독의 세계 : Eine vergleichende Studie u¨ber Rilke und Hyon-seung Kim 릴케와 김현승

김재혁 한국독어독문학회 2002 獨逸文學 Vol.84 No.1

Der koreanische Dichter Hyon-seung Kim bekennt sich zu einem erheblichen Einfluß Rilkes auf seine Weltanschauung, insbesondere wegen Rilkes ernsthafter Haltung gegenu¨ber Leben und Kunst. In diesem Zusammenhang steht Kim unter dem starken Einfluß von Rilkes fru¨hen Werken wie Das Stunden-Buch und Das Buch der Bilder. Diese Werke behandeln wichtige Themen, die auch bei Kim ihren Niederschlag finden, das heißt Gott, Einsamkeit und Dichtung. Die Haltung des lyrischen Ichs bei Kim ist der Geba¨rde des lyrischen Ichs in Das Stunden-Buch sehr a¨hnlich. Der russische Mo¨nch in Rilkes Werk spricht aufs Knie fallend vor Gott Gebete, malt Ikonen und schreibt daru¨ber hinaus Verse. Diese fromme Haltung pra¨gt auch die des lyrischen Ich bei Kim. Ferner besteht große A¨hnlichkeit zwischen beiden Dichtern darin, dass die beiden in ihrer fru¨hen Zeit durch Gebet, also aus der Sehnsucht nach Gott, Verse schaffen. Man kann niemals bei Kim von der Einsamkeit im Herbst als literarischer Kulisse sprechen, ohne sich as Rilkes 「Herbsttag」zu erinnem. Trotzdem konnte Kim abda¨mmend gegen Rilkes Einfluß seine eigene Welt dadurch bewahren, dass er an der ihm eigentu¨mlichen Einsamkeit festha¨lt. Sein literarischer Verdienst findet sich dort, wo er mit Hilfe der Dinge und Ausdru¨cke solider Art seine existentielle Einsamkeit zu einem reinen poetischen Thema hat reifen lassen. Kims fester Glaube an die reine Einsamkeit entsprang seit Mitte der 1960er Jahre aus dem Mißtrauen gegen die christliche Gottheit und die fro¨mmelnden Christen. Unter diesen Umsta¨nden hatte er keinen anderen Weg, als nur auf das selbsta¨ndige Ich angewiesen zu sein. Zugleich hat er, wie seine Gedichte 「Absolute Einsamkeit」 und 「Solide Einsamkeit」zeigen, seine Einsamkeit positiv verarbeitet und ihr so einen Sin gegebenletzten Endes zu einer Ewigkeit, anders als Rilke, der auf jeden Fall seine Einsamkeit nur als Vorraussetzung fu¨r das Dichten betrachtet hat. Gerade hier hebt sich die originelle Seite der Einsamkeit von Kim gegen Rilke ab. In Hinsicht der sprachlichen Behandlung grenzen Kims Gedichte der absoluten Einsamkeit an Rilkes Dinggedichte in Neue Gedichte . Dieses Resultat ergibt sich daher, dass Kim seine dichterische Sprache wie ein Steinmetz meißelt, so dass er seine bloße Idee mit den soliden Ausdru¨cken bekleidet. Und dass Kim auf der Suche nach poetisch solider Gestaltung immer wieder auf sprachliche Pra¨chtigkeit und gefu¨hlvolles Pathos verzichtet hat, also dass er nach der "Poetischen Nu¨chternheit" gestrebt hat, bringt ihn noch mehr in die Na¨ch von Rilkes Dinggedichten. Aber Kim kehrte endgu¨ltig zu dem christlichen zuru¨ck, nachdem er Bluthochdruck erlitten hatte. Nach diesem Zwischenfall bereute er, dass er bisher - Gott aus dem Blick verlierend - zu dichterisch geneigt war. Natu¨rlich kann man auch in der literarischen Phase, wo er nur die absolute Einsamkeit verfolgt hatte, eine grundlegende Haltung mit Pra¨gung durch das christliche Ethos finden, Dies bedeutet, dass zu ihm die Einsamkeit eine Art Religion war. Also war seine Einsamkeit ein Prozess des christlichen Selbsterwachens. Wenn man die Tatsache in Betracht zieht, dass fu¨r ihn der Prozess der Einsamkeit eine Forsetzung des Dichtens war, so scheint seine Einamkeit ihr eigenes literarisches Dasein gefu¨hrt, moderne menschliche Bedingungen untersucht, und dadurch fu¨hlten sie sich menschlich gesteigert.

1930년대 김광주의 상해 체험과 아나키즘 인식

김명섭 ( Myung Seob Kim ) 단국사학회 2016 史學志 Vol.52 No.-

본 논문은 소설가 김광주의 회고를 통해 1930년대의 상해 한인사회에 대해 살펴보았다. 김광주는 1929년 상해로 이주한 이래 중일전쟁이 일어난 1937년 피신까지 약 10년 동안 상해 한인사회의 다양한 인물들을 만나고 항일운동과 함께 문화 활동을 펼쳤다. 이를 통해 1930년대 상해에서의 김광주는 영화계의 젊은 신진 감독을 비롯해 연극계의 다양한 문화예술가들과 교유하였음을 알 수 있다. ``일제의 지배가 싫은 젊은 세대``인 자유로운 문화예술가들과의 교류와 ``보헤미안극사`` 활동을 통해 그는 시, 꽁트, 연극, 영화 등에서 다양한 체험을 하게 되었다. 물론 그 바탕에는 1930년대 상해 한인 민족운동을 이끌고 있던 김구·안창호·김두봉 등 지도자들 후원이 컸다. 더욱이 남화연맹에서 활동한 아나키스트들과의 교류는 그의 항일 민족정서와 함께 자유정신을 키우는데 큰 영향을 끼쳤다. 특히 해방이후 상해체험을 회상하는 그의 작품의 대부분이 나라를 위해 싸우다 죽거나 방랑생활을 하다 귀국하지 못한 동지들에 대한 그리움이 한 축을 이루고 있다는 점에서, 상해체험이 그의 작품 활동에 미친 영향은 매우 컸다. This paper discussed the Korean community in China Shanghai in the 1930s by the novelist Kim Gwang-ju`s recalls. Kim Gwang-ju is a refuge for about 10 years until the 1937 war took place while since moved to Shanghai in 1929 to meet the various figures of the Korean community in Shanghai unfolded cultural activities with the anti-Japanese movement. Even though his shanghai settlement and time of refuge records are seem to inaccurate, but it is a relatively considered as a objective and analytic memoir of his experience. Through this we can know that Kim Gwang-ju associated with the young director of movies, including the various cultural artists of theatrical world in 1930s Shanghai. Through the interchange with "the young generation of unconstrained cultural artists who do not want the Japanese domination" and the activity of "Bohemian Theater Company", he had various experience in poem, conte, play and movie. Of course, theses are based on the great support of leaders such as Kim-Gu, Ahn-Changho and Kim Du-bong who led the Korean Independent Movement in Shanghai. Furthermore, the interchange with anarchists who were active in the ``Namhwa-Federation`` has had a big impact to raise his nationalistic emotion and the spirit of freedom. From the perspective of the Korean modern national movement, the research of Kim Gwang-ju`s life first, additional research materials for his family, especially elder brother Kim Dong-joo is very necessary. Kim Dong-joo is a secret help sponsor of activities of the Anti-Japanese independence fighters in Manchuria, as well as a important person who connected with an agents of a Provisional Government. His life was believed to be the future of course, also we need to study in depth the role and position of the personal hospital. Secondly, it is necessary to examine the local shelter, etc. Activity of Kim Gwang-ju activities in Shanghai. In other words, while Kim Gwang-ju live a long time is needed for local excavations and historical research, such as the Activity where many literary works written by the school and toughness. This is expected to find signs of shanghai, including Kim Gwang-ju Korean culture, artists in the 1930s who exchanges with him.

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.

상업적 김치에 대한 싱가포르 대학생의 인식 조사

한재숙,한경필,이진식,김영진,Han, Jae-Sook,Han, Gyeong-Phil,Lee, Jin-Shik,Kim, Young-Jin 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).