Nutr Res Pract.  2014 Dec;8(6):638-643. 10.4162/nrp.2014.8.6.638.

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

• Kim BK
• Choi JM
• Kang SA
• Park KY
• Cho EJ

• KMID: 2313790
• DOI: http://doi.org/10.4162/nrp.2014.8.6.638

Abstract

BACKGROUND/OBJECTIVES
Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the 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 fermented until the pH reached pH 5.6, pH 4.3, and pH 3.8, respectively. The radical scavenging activity and protective activity from oxidative 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, superoxide anion, 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, the protective effect against oxidative stress was related to regulation of cyclooxygenase-2, inducible nitric oxide synthase, nuclear factor-kappaB p65, and IkappaB expression. In particular, OvR showed the strongest protective effect from cellular oxidative stress among other kimchi.
CONCLUSION
The current study indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress. These findings suggest that kimchi is a promising functional food with an antioxidative effect and fermentation of kimchi led to elevation of antioxidative activity.

Keyword

Kimchi; fermentation; oxidative stress; nitrosative stress; free radical

MeSH Terms

Animals
Cell Survival
Cyclooxygenase 2
Fermentation*
Functional Food
Hydrogen-Ion Concentration
Hydroxyl Radical
Lipid Peroxidation
LLC-PK1 Cells
Methanol
Nitric Oxide
Nitric Oxide Synthase Type II
Oxidative Stress*
Superoxides
Swine
Vegetables
Cyclooxygenase 2
Hydroxyl Radical
Methanol
Nitric Oxide
Nitric Oxide Synthase Type II
Superoxides

Figure

• 

  Fig. 1 Protective effect of kimchi under different fermentation stage on cell viability and TBARS generation in SNP-treated LLC-PK1 cells. Values are expressed as mean ± SD (n = 3). a-fMeans with different letters are significantly different (P < 0.05) by Duncan's multiple range.

• 

  Fig. 2 Protective effect of kimchi under different fermentation stage on cell viability and TBARS generation in pyrogallol-treated LLC-PK1 cells. Values are expressed as mean ± SD (n = 3). a-eMeans with different letters are significantly different (P < 0.05) by Duncan's multiple range.

• 

  Fig. 3 Protective effect of kimchi under different fermentation stage on cell viability and TBARS generation in SIN-1-treated LLC-PK1 cells. Values are expressed as mean ± SD (n = 3). a-eMeans with different letters are significantly different (P < 0.05) by Duncan's multiple range.

• 

  Fig. 4 Effect of kimchi under different fermentation stage on mRNA and protein expression of COX-2 and iNOS in SIN-1 treated LLC-PK1 cells. COX-2 and iNOS mRNA expressions and protein levels were measured by RT-PCR (A), and western blot analysis (B). Values are expressed as mean ± SD (n = 3). a-dMeans with different letters are significantly different (P < 0.05) by Duncan's multiple range.

• 

  Fig. 5 Effect of kimchi under different fermentation stage on NF-κB p65 and IκB protein levels in SIN-1 treated LLC-PK1 cells. NF-κB p65 and IκB protein levels were measured by western blot analysis. Values are expressed as mean ± SD (n = 3). a-dMeans with different letters are significantly different (P < 0.05) by Duncan's multiple range.

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