Fermentation characteristic and increased health functionality of kimchi by kimchi lactic acid bacteria starters (644.14)

Abstract

Fermentation characteristics and health functionalities of kimchi by inoculating kimchi lactic acid bacteria (LAB) starters were studied. We isolated two kinds of LAB (Lab. plantarum pnu and Leu. mesenteroides pnu), and manufactured single LAB starter kimchis (Lab. plantarum pnuK, Lab. plantarum 3099K, Leu. mesenteroides pnuK), mixed LAB starter kimchis (Lab. plantarum pnu/Leu. mesenteroides pnuK, Lab. plantarum 3099/Leu. mesenteroides pnuK) with inoculum size of 106 CFU/g and naturally fermented kimchi (NK) as a control. These kimchis were fermented for 6 days at 15℃. Kimchi with the starters rapidly decreased in pH and increased in acidity. During fermentation, kimchis with or without Lab. plantarum (LP) showed similar levels of total aerobic bacteria and Lactobacillus sp., but kimchis with the Leuconostoc sp. showed higher levels of Leuconostoc sp. than the kimchis without the inoculation. LAB inoculated kimchis showed higher antioxidative effects than NK. In the MTT assay of HCT‐116 and HT‐29 human colon cancer cells, LPpnuK exhibited the highest inhibition rates (77.1 and 68.8%). In mRNA expressions of the LAB inoculated kimchis, Bax, p53 and p21 were increased, and Bcl‐2, iNOS and COX‐2 were decreased. Therefore, inoculating of LAB starters can promote health beneficial effects of kimchi.