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Literature DB >> 21742551

Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period.

Jung-Min Park¹, Jin-Ho Shin, Ja-Gyeong Gu, Su-Jin Yoon, Jae-Chul Song, Woo-Min Jeon, Hyung-Joo Suh, Un-Jae Chang, Cheul-Young Yang, Jin-Man Kim.

Abstract

This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes.

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Year: 2011 PMID： 21742551 DOI： 10.1016/j.jbiosc.2011.06.003

Source DB: PubMed Journal: J Biosci Bioeng ISSN： 1347-4421 Impact factor: 2.894

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Cited

13 in total

1. Probiotic characterization of Bacillus subtilis P223 isolated from kimchi.

Authors: Hye-Lin Jeon; Na-Kyoung Lee; Seo-Jin Yang; Won-Suck Kim; Hyun-Dong Paik
Journal: Food Sci Biotechnol Date: 2017-07-13 Impact factor: 2.391

2. Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods.

Authors: Seo-Yeon Park; Hye-Lim Jang; Jong-Hun Lee; Youngmin Choi; Haengran Kim; Jinbong Hwang; Dongwon Seo; Sanghee Kim; Jin-Sik Nam
Journal: Food Sci Biotechnol Date: 2017-02-28 Impact factor: 2.391

3. 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.

Authors: Ye-Rang Yun; Hyun-Ju Kim; Yeong-Ok Song
Journal: J Med Food Date: 2014-07-10 Impact factor: 2.786

4. Effect of Baechu Kimchi Added Ecklonia cava Extracts on High Glucose-induced Oxidative Stress in Human Umbilical Vein Endothelial Cells.

Authors: Hyun-Ah Lee; Yeong-Ok Song; Mi-Soon Jang; Ji-Sook Han
Journal: Prev Nutr Food Sci Date: 2014-09

Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period.

1. Probiotic characterization of Bacillus subtilis P223 isolated from kimchi.

2. Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods.

3. 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.

4. Effect of Baechu Kimchi Added Ecklonia cava Extracts on High Glucose-induced Oxidative Stress in Human Umbilical Vein Endothelial Cells.

5. Intake Trends of Red Meat, Alcohol, and Fruits and Vegetables as Cancer-Related Dietary Factors from 1998 to 2009.

6. Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria.

7. Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder.

8. Alleviating Effects of Baechu Kimchi Added Ecklonia cava on Postprandial Hyperglycemia in Diabetic Mice.

9. Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress.

Review 10. Functional Properties of Microorganisms in Fermented Foods.