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2021 Vol.33, Issue 3

Review Article

Health-promoting Properties of Lactic Acid Bacteria Isolated from Kimchi: A Review

김치 유산균의 건강기능성에 대한 문헌 연구

Jeong-Ah Yoon1
,
Yu-Jeong Lee2
,
Eun-Hee Park34
,
Bong-Hwan Chung5
,
Myoung-Dong Kim67*
윤 정아1
,
이 유정2
,
박 은희34
,
정 봉환5
,
김 명동67*
1Ph.D. Course, Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea
2Master Course, Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea
3Ph.D. Course, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
4CEO, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea
5CTO, Hongcheon Institute of Medicinal Herb, Hogcheon 25142, Korea
6Professor, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
7CTO, Institute of Fermentation and Brewing, Kangwon National University, Chuncheon 24341, Korea
1강원대학교 식품환경융합학과 박사과정
2강원대학교 식품환경융합학과 석사과정
3강원대학교 식품생명공학과 박사과정
4(주)메타스크린 대표
5(재)홍천메디컬허브연구소장
6강원대학교 바이오산업공학부 식품생명공학전공 교수
7강원대학교 누룩연구소장
*Corresponding Author
31 December 2021. pp. 237-249
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Abstract

Kimchi is a traditional Korean food produced through the microbial fermentation of vegetables and various spices. To date, the physiologically active substances in the raw materials used and the health-promoting functions of the various microorganisms involved in their fermentation have been reported. The present review primarily summarizes the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi based on literature published after 2000. LAB isolated from kimchi exhibit excellent adhesion ability as well as acid and bile tolerance, which allow them to survive in the human body and form intestinal colonies. Furthermore, LAB exhibit antibacterial properties, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, and inhibitory effects on lipid accumulation in adipocytes. Taken together, these reports indicate that LAB isolated from kimchi may serve as potent probiotics.

Keywords
Antibacterial activity
Antiobesity
Kimchi
Lactic acid bacteria
Probiotics

김치는 한국인이 가장 사랑하는 발효식품으로 주재료인 채소와 다양한 부재료를 미생물을 통해 발효한 한국 전통 발효식품이다. 미생물에 의해 발효되면서 원재료가 가지고 있는 생리활성물질과 발효 과정 중 성장하는 미생물에 의한 건강 기능성 등이 꾸준히 보고되고 있다. 본 문헌 연구에서는 주로 2000년 이후에 보고된 학술논문을 대상으로 김치에서 분리된 유산균의 프로바이오틱스 특성에 대하여 정리하였다. 김치 유산균은 내산성 및 내담즙성, 장부착능이 우수하여 체내에서 생존하고 장내 집락을 형성하여 기능성을 나타낼 수 있을 것으로 확인되었다. 또한, 유해균에 대한 항균활성과 DPPH radical 소거능을 나타냈으며, 지방 분화 억제능이 보고되었다. 김치 유산균의 항돌연변이, 항암, 면역증진에 대한 효과도 꾸준히 보고되고 있어 프로바이오틱스로서 활용이 더욱 증가될 것으로 기대된다.

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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 33
  • No :3
  • Pages :237-249
  • Received Date : 2021-06-30
  • Revised Date : 2021-08-12
  • Accepted Date : 2021-08-12
  • DOI :https://doi.org/10.22698/jales.20210024
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