Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
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BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigatedthe protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermenteduntil the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity fromoxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-PK1 cells. RESULTS: Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxideanion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation,while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, theprotective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclearfactor-κB p65, and IκB expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress amongother kimchi. CONCLUSION: The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-inducedoxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentationof kimchi led to elevation of antioxidative activity.
Abstract
BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigatedthe protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kimchi (OptR), and over ripened kimchi (OvR) were fermenteduntil the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity fromoxidative stress of kimchi during fermentation were investigated under in vitro and cellular systems using LLC-PK1 cells. RESULTS: Kimchi exhibited strong radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxideanion, and hydroxyl radical. In addition, the free radical generators led to loss of cell viability and elevated lipid peroxidation,while treatment with kimchi resulted in significantly increased cell viability and decreased lipid peroxidation. Furthermore, theprotective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclearfactor-κB p65, and IκB expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress amongother kimchi. CONCLUSION: The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-inducedoxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentationof kimchi led to elevation of antioxidative activity.
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