All Issue

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
PDF XML Citation
Abstract

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.

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
References
1
Bang, M. S., Jeong, A. N., Park, D. J., Lim, K. S., Oh, S. J. (2015) Acid stress response of Lactobacillus rhamnosus GG in commercial yogurt. J Dairy Sci Biotechnol 33:83-91.
2
Bong, Y. J., Jeong, J. K., Park, K. Y. (2013) Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters. J Korean Soc Food Sci Nutr 42:1717-1726. 10.3746/jkfn.2013.42.11.1717
3
Cho, E. J., Rhee, S. H., Park, K. Y. (1998) Standarization of kinds of ingredient in chinese cabbage kimchi. Korean J Food Sci Technol 30:1456-1463.
4
Cho, Y. H., Imm, J. Y., Kim, H. Y., Hong, S. G., Hwang, S. J., Park, D. J., Oh, S. J. (2009) Isolation and partial characterization of isoflavone transforming Lactobacillus plantarum YS712 for potential probiotic use. Food Sci Anim. Resour 29:640-646. 10.5851/kosfa.2009.29.5.640
5
Choi, H. J., Kim, Y. J., Lee, N. R., Park, H. W., Jang, J. Y., Park, S. H., Kang, M. R., Kim, H. J., Lee, J. H., Lee, J. H., Pyun, Y. R., Kim, T. W. (2014a) Selection of lactic acid bacteria with antibacterial activity for extension of kimchi shelf-life. J Korean Soc Food Sci Nutr 43:328-332. 10.3746/jkfn.2014.43.2.328
6
Choi, H. J., Lim, B. R., Kim, D. W., Kwon, G. S., Joo, W. H. (2014b) Probiotic properties of Lactobacillus strains isolated from kimchi. J Life Sci 24:1231-1237. 10.5352/JLS.2014.24.11.1231
7
Choi, H. J., Lee, H. W., Yoon, S. (2013) Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon. Korean J Food Sci 29:267-274. 10.9724/kfcs.2013.29.3.267
8
Choi, H. N., Oh, H. H., Yang, H. S., Huh, C. K., Bae, I. H., Lee, J. S., Jeong, Y. S., Jeong, E. J., Jung, H. K. (2013) Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi. Korean J Food Preserv 20:727-734. 10.11002/kjfp.2013.20.5.727
9
Choi, H. S., Hwang, J. H. (2000) Antioxidative characteristics of kimchi. Food Sci Nutr 5:52-56.
10
Choi, J., Lee, S., Park, Y. S. (2020) Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum. Korean J Food Sci Technol 52:191-199.
11
Chu, D., Kook, M. (2019) Physiological activity of Lactobacillus species isolated from kimchi. Lact Acid Bact Probiotics 5:65-69. 10.35732/ctlabp.2019.5.2.65
12
Han, S., Shin, J., Lim, S., Ahn, H. Y., Kim, B. J., Cho, Y. H. (2019) Dietary effect of Lactobacillus plantarum CJLP55 isolated from kimchi on skin pH and its related biomarker levels in adult subjects. J Nutr Health 52:149-156. 10.4163/jnh.2019.52.2.149
13
Higashikawa, F., Noda, M., Awaya, T., Nomura, K., Oku, H., Sugiyama, M. (2010) Improvement of constipation and liver function by plant-derived lactic acid bacteria: a double-blind, randomized trial. Nutrition 26:367-374. 10.1016/j.nut.2009.05.00819628371
14
Jang, M. H., Kim, M. D. (2010) Exploration of β-glucosidase activity of lactic acid bacteria isolated from kimchi. J Food Process Eng 14:243-248.
15
Jeong, E. J., Moon, D. W., Oh, J. S., Moon, J. S., Eom, H. J., Choi, H. S., Han, N. S. (2012) Composition optimization of cabbage extract medium for cell growth of Lactobacillus plantarum. Biotechnol. Bioprocess Eng 27:347-351. 10.7841/ksbbj.2012.27.6.347
16
Jung, C. L., Shin, H. W., Yang, J. W., Kim, S. J. (2020) Analysis of the current status of domestic probiotic products and future development plans. J Food Process Preserv 19:120-133.
17
Kahan, S., Manson, J. E. (2019) Obesity treatment, beyond the guidelines: practical suggestions for clinical practice. Jama 321:1349-1350. 10.1001/jama.2019.235230896727
18
Kang, C. H., Jeong, Y. A., Park, H. M., Kim, J. S., Kim, Y. G., Han, S. H., Paek, N. S. (2018) Anticariogenic activity and probiotic properties of lactic acid bacteria isolated from human and fermented foods. Biotechnol Bioprocess Eng 33:279-284. 10.7841/ksbbj.2018.33.4.279
19
Kang, M. R., Kim, D. R., Kim, T. W., Park, S. H., Kim, H. J., Jang, J. Y., Han, E. S. (2012) Selection of probiotic bacteria from yulmoo kimchi using a stimulated human intestinal model system. Korean J Food Nutr 41:396-401. 10.3746/jkfn.2012.41.3.396
20
Kang, S. M., Yang, W. S., Kim, Y. C., Joung, E. Y., Han, Y. G. (1995) Strain improvement of Leuconostoc mesenteroides for kimchi fermentation and effect of starter. Microbiol Biotechnol Lett 23:461-471.
21
Kerry, R. G., Patra, J. K., Gouda, S., Park, Y., Shin, H. S., Das, G. (2018) Benefaction of probiotics for human health: A review. J Food Drug Anal 26:927-939. 10.1016/j.jfda.2018.01.00229976412
22
Kim, B., Mun, E. G., Kim, D., Kim, Y., Park, Y., Lee, H. J., Cha, Y. S. (2018) A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria. J Nutr Health 51:1-13. 10.4163/jnh.2018.51.1.1
23
Kim, D. Y., Kim, H. S., Yoo, J. S., Cho, Y. A., Kim, C. H. (2020) Antioxidant activity of lactic acid bacteria isolated from korean traditional food kimchi. J Dairy Sci Biotechnol 38:89-98. 10.22424/jdsb.2020.38.2.89
24
Kim, D., Choi, Y., Kim, S., Ha, J., Oh, H., Lee, Y., Kim, Y., Seo, Y., Park, E., Kang, J., Lee, H., Yoon, Y. (2021) Lactobacillus fermentum SMFM2017-NK4 isolated from kimchi can prevent obesity by inhibiting fat accumulation. Foods 10:772. 10.3390/foods1004077233916566PMC8066894
25
Kim, E. A., Lee, D. H. (2008) The probiotic characteristics of Lactobacillus acidophilus isolated from infant feces. J Appl Biol Chem 51:93-101.
26
Kim, E. J., Shin, I. U., Kwun, S. Y., Park, E. H., Lee, J. H., Kim, M. D. (2019) Exploration of β-glucosidase activity of latic acid bacteria isolated from kimchi. Microbiol Biotechnol Lett 47:434-440. 10.4014/mbl.1901.01002
27
Kim, S. K., Lim, S. D. (2017) Physiological characteristics and anti-obesity effect of Lactobacillus plantarum K6 isolated from kimchi. J Dairy Sci Biotechnol 35:221-231. 10.22424/jmsb.2017.35.4.221
28
Kim, U. J., Chang, H. C. (2006) Isolation and characterization of exopolysaccharide producing lactic acid bacteria from kimchi. Microbiol Biotechnol. Lett 34:196-203.
29
Kwon, E. A., Kim, M. D. (2007) Microbial evaluation of commercially packed kimchi products. Food Sci Biotechnol 16:615-620.
30
Lee, C. H., Ahn, B. S. (1995) Literature review on kimchi, korean fermented vegetable foods. Korean J Dietary Culture 10:311-319.
31
Lee, G. H., Lee, J. H. (2011) Isolation of Leuconostoc and weissella species inhibiting the growth of Lactobacillus sakei from kimchi. J Microbiol Biotechnol 39:175-181.
32
Lee, J. J., Lee, Y. M., Kim, A. R., Chang, H. C., Lee, M. Y. (2008) Effect of Leuconostoc kimchii GJ2 isolated from kimchi (fermented korean cabbage) on lipid metabolism in high cholesterol-fed rats. Korean J Food Preserv 15:760-768.
33
Lee, K. H., Bong, Y. J., Lee, H. A., Kim, H. Y., Park, K. Y. (2016a) Probiotic effects of Lactobacillus plantarum and Leuconostoc mesenteroides isolated from kimchi. J Korean Soc Food Sci Nutr 45:12-19. 10.3746/jkfn.2016.45.1.012
34
Lee, X. M., Lee, H. A., Kweon, M., Park, E. S., Park, K. Y. (2016b) Probiotic effects of Lactobacillus plantarum strains isolated from kimchi. J Korean Soc Food Sci Nutr 45:1717-1724. 10.3746/jkfn.2016.45.12.1717
35
Lee, K. W., Park, J. Y., Chun, J. Y., Han, N. S., Kim, J. H. (2010) Importance of Weissella species during kimchi fermentation and future works. Microbiol Biotechnol Lett 38:341-348.
36
Lee, Y., Chang, H. C. (2008) Isolation and characterization of kimchi lactic acid bacteria showing anti-Helicobacter pylori activity. Microbiol Biotechnol Lett 36:106-114.
37
Lilly, D. M., Stillwell, R. H. (1965) Growth promoting factors produced by probiotics. Science 147:747-748. 10.1126/science.147.3659.74714242024
38
Lim, S. M. (2010) Resistance to reactive oxygen species and antioxidant activities of some strains of lactic acid bacteria from the mustard leaf kimchi. Korean J Microbiol 46:375-382.
39
Lim, S. M., Kim, D. S., Ahn, D. H. (2014) Anti-Helicobacter pylori activity of yogurt fermented with lactic acid bacteria from baikkimchi. J Microbiol 50:334-344. 10.7845/kjm.2014.4058
40
Lim, Y. S., Kim, J. Y., Kang, H. C. (2019) Isolation and identification of lactic acid bacteria with probiotic activities from kimchi and their fermentation properties in milk. J Dairy Sci Biotechnol 37:115-128. 10.22424/jmsb.2019.37.2.115
41
Lin, T. H., Pan, T. M. (2019) Characterization of an antimicrobial substance produced by Lactobacillus plantarum NTU 102. J Microbiol Immunol Infect 52:409-417. 10.1016/j.jmii.2017.08.00328863970
42
Marteau, P., Cuillerier, E., Meance, S., Gerhardt, M. F., Myara, A., Bouvier, M., Bouley, C., Tondu, F., Bommelaer, G., Grimaud, J. C. (2002) Bifidobacterium animalis strain DN‐173 010 shortens the colonic transit time in healthy women: a double‐blind, randomized, controlled study. Aliment Pharmacol Ther 16:587-593. 10.1046/j.1365-2036.2002.01188.x11876714
43
Meln, I., Wolff, G., Gajek, T., Koddebusch, J., Lerch, S., Harbrecht, L., Hong, W. J., Bayindir-Buchhalter, I., Krunic, D., Augustin, H. G., Vegiopoulos, A. (2019) Dietary calories and lipids synergistically shape adipose tissue cellularity during postnatal growth. Mol Metab 24:139-148. 10.1016/j.molmet.2019.03.01231003943PMC6531874
44
Miller, L. E., Ouwehand, A. C., Ibarra, A. (2017) Effects of probiotic-containing products on stool frequency and intestinal transit in constipated adults: systematic review and meta-analysis of randomized controlled trials. Ann Gastroenterol 30:629. 10.20524/aog.2017.019229118557PMC5670282
45
Min, H. K., Yi, H. K., Kang, K. H., Moon, J. W. (1992) Purification and properties of alpha-glucosidase from. Microbiol Biotechnol Lett 20:143-149.
46
Moon, Y. J., Soh, J. R., Yu, J. J., Sohn, H. S., Cha, Y. S., Oh, S. H. (2012) Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK 1‐6 isolated from kimchi on differentiating adipocyte. J Appl Microbiol 113:652-658. 10.1111/j.1365-2672.2012.05348.x22621265
47
Oh, N. S., In, M. J. (2008) Production of a fermented soymilk using a new strain Leuconostoc mesenteroides KC51 isolated from kimchi. J Appl Biol Chem 51:88-91.
48
Ouwehand, A. C., Kirjavainen, P. V., Shortt, C., Salminen, S. (1999) Probiotics: mechanisms and established effects. Int Dairy J 9:43-52. 10.1016/S0958-6946(99)00043-6
49
Park, E. H., Kim, M. D. (2016) Antipathogenic activity of Lactobacillus plantarum isolated from pickled mulberry leaf. Microbiol Biotechnol Lett 44:163-170. 10.4014/mbl.1602.02004
50
Park, E. S., Lee, S. M., Park, K. Y. (2018) In vitro anti-obesity effects of kimchi prepared with solar salts without bittern on 3T3-L1 adipocytes. J Korean Soc Food Sci Nutr 47:229-234. 10.3746/jkfn.2018.47.2.229
51
Park, J. E., Oh, S. H., Cha, Y. S. (2013) Lactobacillus brevis OPK‐3 isolated from kimchi inhibits adipogenesis and exerts anti‐inflammation in 3T3‐L1 adipocyte. J Food Sci 94:2514-2520. 10.1002/jsfa.658824453065
52
Park, J. H., Oh, D. H., Chung, H. Y. (2012) Antimicrobial activity of Lactobacillus sakei J4 isolated from korean dongchimi and its probiotic properties. Food Eng Prog 16:122-128.
53
Park, K. Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24:169-182.
54
Park, Y. J. (2017) Isolation and characterization of kimchi lactic acid showing antibacterial activity. Microbiol Biotechnol Lett 26:547-558. 10.5934/kjhe.2017.26.6.547
55
Pi, K., Lee, K., Kim, Y., Lee, E. J. (2014) The inhibitory effect of Weissella koreensis 521 isolated from kimchi on 3T3-L1 adipocyte differentiation. Int J Food Sci Nutr 8:7-10.
56
Ryu, D. G., Park, S. K., Kang, M. G., Jeong, M. C., Jeong, H. J., Kang, D. M., Lee, J. H., Kim, Y. M., Lee, M. S. (2020) Antioxidant and cholesterol-lowering effects of lactic acid bacteria isolated from kelp Saccharina japonica kimchi. Fish Aquatic Sci 53:351-360.
57
Saarela, M., Mogensen, G., Fondén, R., Mättö, J., Mattila-Sandholm, T. (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84:197-215. 10.1016/S0168-1656(00)00375-8
58
Seo, Y., Yoon, Y., Kim, S. (2019) Functionality and safety of probiotics. J Dairy Sci Biotechnol 37:94-101. 10.22424/jmsb.2019.37.2.94
59
Shin, D. H. (1997) Research trends of natural antioxidant. Food Sci Ind 30:14-21.
60
Shin, H. J., Choi, H. J., Kim, D. W., Ahn, C. S., Lee, Y. G., Jeong, Y. K., Joo, W. H. (2012) Probiotic potential of Pediococcus pentosaceus BCNU 9070. J Life Sci 22:1194-1200. 10.5352/JLS.2012.22.9.1194
61
Shin, M. K., Shin, Y. S. (1995) Antimicrobial effect of water extract of green tea against Pediococcus pentosaceus and Lactobacillus brevis isolated from kimchi. J East Asian Soc Diet Life 5:309-315.
62
Sim, H. S., Kim, M. D. (2015) Characteristics of lactic acid production by Lactobacillus buchneri isolated from kimchi. Microbiol Biotechnol Lett 43:286-290. 10.4014/mbl.1506.06006
63
Song, S., Lee, H. J., Kim, J. H., Oh, S. (2015) Probiotic characteristics of lactic acid bacteria isolated from home-made kimchi and infant feces. Curr Top Latic Acid Bac Probio 3:76-80. 10.35732/ctlabp.2015.3.2.76
64
Won, S. M., Chen, S., Park, K. W., Yoon, J. H. (2020) Isolation of lactic acid bacteria from kimchi and screening of Lactobacillus sakei ADM14 with anti-adipogenic effect and potential probiotic properties. LWT 126:109296. 10.1016/j.lwt.2020.109296
65
Yun, Y. R., Kim, H. J., Song, Y. O. (2014) Kimchi methanol extract and the kimchi active compound, 3'-(4'-hydroxyl-3', 5'-dimethoxyphenyl) propionic acid, downregulate CD36 in THP-1 macrophages stimulated by oxLDL. J Med Food 17:886-893. 10.1089/jmf.2013.294325010893PMC4126270
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
Journal Informaiton Journal of Agricultural, Life and Environmental Sciences Journal of Agricultural, Life and Environmental Sciences
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • KCI 문헌 유사도 검사
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close