Traditional Korean Food Research Articles

What contributes to older Korean American immigrants becoming frail? A qualitative study

BackgroundFrailty is prevalent in older adults and represents a dynamic condition that can improve with early detection and interventions focused on influencing factors. Older immigrant populations, marked by diverse cultural backgrounds, distinct health beliefs and behaviors, language barriers, and low health literacy, require a focused exploration of factors influencing frailty. This study examines the perceived factors affecting frailty among older Korean American immigrants (OKAIs).MethodsA focus group interview was conducted with nine OKAIs (five frail/prefrail and four robust) in Alabama, supplemented by demographic and health-related surveys. Semi-structured questions addressed health literacy, physical activity, nutrition, and mental health. Data analysis included both descriptive and content analysis methods.ResultsParticipants displayed notable differences in health literacy scores between Korean and English assessments. Content analysis highlighted that social activities, health behaviors, and healthcare utilization for OKAIs were shaped by distinct environmental and healthcare contexts compared to those in Korea. Limited English proficiency and access to healthcare resources further influenced their experiences. Participants expressed a preference for Korean healthcare providers, interpreters, and traditional food options to maintain well-being.ConclusionInterventions aimed at preventing and managing frailty among OKAIs should consider their unique characteristics and challenges to improve effectiveness.

Stimulation of Hair Growth Effect by Fermented Ginsenosides Using Levilactobacillus brevis THK-D437

Hair growth is crucial for physiological functions and psychological well-being, leading to an increasing demand for research in this area. While low-molecular ginsenosides have been shown to promote hair growth in mice, studies on their effects are limited, and there is a lack of research examining the impact of ginsenoside fermentation products derived from lactic acid bacteria. This study investigated the hair-growth-promoting effect of fermented ginsenoside by fermentation of Levilactobacillus brevis THK-D437, which was isolated from the traditional Korean fermented food kimchi and features high β-glucosidase activity. In the cell-based MTT assay, the proliferation rate was increased by 25% in the fermented ginsenoside-treated group on human hair dermal papilla cells (HHDPCs). In the alopecia mouse model study (C57BL/6 mouse model), enhanced hair growth was observed in the fermented ginsenoside-treated mouse groups. Tissue histological analyses showed that the number of hair follicles and the thickness of the epidermis, respectively, were increased in the fermented ginsenoside-treated mouse groups. These results suggested that fermented ginsenoside has a promoting effect on hair growth and a retarding effect on the catagen stage. Therefore, fermented ginseng products might be a new potential therapeutic candidate for promoting hair growth.

Gochujang suppresses cell survival and changes reactive oxygen species metabolism in colorectal cancer cells.

There is a significant global increase in colorectal cancer (CRC) among young adults. Gochujang, one of the signature Korean traditional fermented foods, contains various bioactive compounds and has multiple health-beneficial effects, including anticancer effects; however, the detailed cellular and molecular mechanisms of its anticancer outcomes are not fully understood. The objective of the present study was to investigate the detailed underlying anticancer mechanisms of Gochujang in CRC cells. Gochujang was extracted with 80% ethanol, and total polyphenol contents (9.9 ± 1.63 mgGAE/g) and total flavonoid contents (0.14 ± 0.07 mgQE/g) of Gochujang extract (GE) were evaluated. GE significantly suppressed cell viability, migration, and colony formation in CRC cells. Also, GE increased the cell cycle arrest-related protein p21 level, whereas it decreased cell cycle progression-associated proteins, such as p-Rb. Moreover, GE markedly elevated the levels of proapoptotic proteins (e.g. Bim and c-PARP), while it downregulated antiapoptotic protein expressions (e.g. Bcl-2 and Bcl-xL). GE also altered the expression of the autophagy-involved proteins. Furthermore, GE strongly reduced the expression of major antioxidant enzymes and increased the reactive oxygen species (ROS) generation in CRC cells, causing an imbalance of ROS metabolism. In conclusion, this study demonstrated that Gochujang exerts anticancer effects in CRC cells by inhibiting cell proliferation, increasing cell death, and interrupting ROS metabolism.

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food

Anti-periodontitic Effects of Weissella cibaria SPM402 and <i>Lactobacillus paracasei</i> SPM412 Isolated from Korean Traditional Foods

Anti-periodontitic Effects of Weissella cibaria SPM402 and <i>Lactobacillus paracasei</i> SPM412 Isolated from Korean Traditional Foods

Effects of kimchi consumption on body fat and intestinal microbiota in overweight participants: A randomized, double-blind, placebo-controlled, single-center clinical trial

Obesity is caused by an energy imbalance and leads to metabolic syndrome and diseases. The gut microbiota, influenced by diet, crucially impacts obesity. Kimchi, a traditional Korean fermented food rich in lactic acid bacteria, may alter gut microbiota composition. This randomized, double-blind, placebo-controlled trial enrolled 90 participants (BMI 23–30 kg/m2) to investigate the anti-obesity effects of kimchi. Participants consumed 3000 mg of spontaneously fermented kimchi powder (S-K) or starter-fermented kimchi powder with Leuconostoc mesenteroides KCKM0828 (LMS-K) daily for 12 weeks, while the placebo group consumed lactose. Both the S-K and LMS-K groups exhibited a significant reduction in body fat mass compared to the placebo group (S-K: p = 0.004, LMS-K: p = 0.003). Kimchi consumption also increased the proportion of Akkermansia muciniphila while decreasing that of Proteobacteria. Cumulatively, these findings suggest that daily kimchi consumption may alleviate obesity symptoms by regulating gut microbiota.

Antifungal activity of metabolites of Weissella cibaria KM14 isolated from traditional Korean food kimchi against three spoilage fungi

The Weissella genus has recently gained popularity due to its antifungal and probiotic properties. In this study, the antifungal activity of isolate KM14 of Weissella cibaria on Aspergillus fumigatus, Penicillium expansum, and P. oxalicum were evaluated by the overlay method and microplate inhibition analysis; results showed that the bacterium had a high inhibition rate against these three fungi, ranging from 99.4 to 94.3%. The evaluation of the antifungal activity of compounds (organic acid/proteins/H2O2) produced by the bacterium revealed that organic acids were responsible for this activity. As observed by scanning electron microscopy (SEM), shrunken hyphae and pores on the cell surface were observed in cell free supernatant (CFS)-treated fungi. The predominant organic acids identified in the CFS were lactic acid and acetic acid, respectively. Furthermore, the genome of W. cibaria KM14 contained a significant number of genes (130) that were responsible for organic acid biosynthesis. Based on these data, it has been speculated that W. cibaria KM14-CFS inhibits fungal growth via two potential mechanisms: decreasing hyphal surface decoration and damaging the mycelia.

Complete genome sequence of candidate probiotic Limosilactobacillus fermentum KUFM407.

It has been reported that the administration of Limosilactobacillus fermentum alleviates diseases such as osteoporosis and colitis. In this study, we report the complete genome sequence of Limosilactobacillus fermentum KUFM407, a probiotic strain of LAB isolated from Korean traditional fermented food, Kimchi. Whole genome sequencing of L. fermentum KUFM407 was performed on the Illumina MiSeq and Oxford Nanopore MinION platform. The genome consisted of one circular chromosome (2,077,616 base pair [bp]) with a guanine cytosine (GC) content of 51.5% and one circular plasmid sequence (13,931 bp). Genome annotation identified 1,932 protein-coding genes, 15 rRNAs, and 58 tRNAs in the assembly. The function annotation of the predicted proteins revealed genes involved in the biosynthesis of bacteriocin and fatty acids. The complete genome of L. fermentum KUFM407 could provide valuable information for the development of new probiotic food and health supplements.

일본인 학습자를 위한 요리 한국어 교재 개발 연구

This study is intended to define the development process of the 『K-food Korean』 textbook, which was designed to enable Japanese learners to learn Korean and Korean cuisine at the same time, and to present practical ways to apply it in the educational field by combining Korean cuisine and Korean language education. K-food refers to popular Korean food currently enjoyed by people around the world, beyond the category of traditional Korean food. The K-food menu is based on the results of a survey, but selected by focusing on that Korean teachers and cooking instructors participate to explain the cooking process in easy Korean, and foreign learners who are new to cooking can easily follow along by watching cooking videos. As a result, 10 menus such as ‘Kimchi-jjigae, Bulgogi, Tteok-bokki, Gimbap, Chicken, Sujebi, Dak-hanmari, Sotteok Sotteok, Hotteok, and Ttungkarong’ were selected, composed of a total of 10 units with each cuisine as one lesson. The biggest advantage of this textbook is that it is composed of the Korean cuisine and Korean language parts organically and independently, and it is different from other Korean textbooks that utilized already developed cuisine in that not only Korean teachers but also professional cooking instructors participated to select menus and produce cooking videos. Based on the results of this study, it is expected that the K-food Korean language program will be successfully spread not only in Japan but also in other countries.

인공지능 융합교육 수업 사례 연구

Objectives This study aimed to develop an AI convergence education lesson case that can be applied to integrated curriculum for lower elementary school students, and to analyze its effectiveness by applying it to actual lessons. Methods For this purpose, AI-based educational lessons were developed in accordance with the ADDIE model and subsequently implemented over 16 sessions with 20 first-grade students from an elementary school in Daegu. In order to assess the efficacy of the aforementioned lessons, a range of methodologies were employed, including the evaluation of learning outcomes, surveys on lesson satisfaction, in-depth interviews with students, an analysis of students' diaries, and the examination of teacher's field notes. Results The results of the study indicated that integrating AI content within the framework of subject-centered convergence education in elementary schools can significantly enhance students' understanding of AI, including its principles and applications. The lessons, which were developed around themes such as the “Community, Autumn, and South Korea” taught in the first grade of elementary school, led to high levels of satisfaction among students. In particular, the projects “Creating a Sharing Market Stall,” “Getting Acquainted with Autumn,” and “Promoting Traditional Korean Foods” not only facilitated a deeper understanding of AI but also enabled students to become proficient in using AI tools. Furthermore, these activities contributed to the development of students' creative thinking and problem-solving skills, thereby demonstrating the potential of AI convergence education for supporting comprehensive learning outcomes in young learners. Conclusions The results of this study have demonstrated the potential of AI convergence education within elementary education. In order to implement AI convergence education programmes effectively for lower-grade elementary students, it is necessary to develop educational materials, enhance the technical capabilities of AI tools, and establish institutional support measures.

Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods

This study investigated consumer acceptance and perception of traditional Korean food, braised meat in soy sauce, among older consumers to determine the product’s potential in the senior-friendly food market. Sorted napping (SN) was used to assess similarities in the sensory characteristics of eight samples based on consumer evaluations. The 82 older adults, participating in the study, evaluated the sample acceptance, attribute intensity, and attitudes toward the samples. They used check-all-that-apply (CATA) questions to select liking and disliking factors. In the SN, the participants differentiated between senior-friendly and general products. Additionally, groups that appeared in the SN were similar in the order of the overall liking scores, and it was observed that overall liking correlated with the perceived similarity of the sample. The feasibility of using SN in older populations has been confirmed. This study revealed a lower acceptance of senior-friendly food samples, highlighting the need for quality improvements in terms of appearance, odor, and taste. The taste, texture, and familiarity of the samples influenced the consumer attitudes of older adults. The food products (BGP, SGP, CGB, and BGB) were highly preferred for their chili pepper flavor, brown and soy sauce flavor, smoked smell, meat grains, and chewiness. Conversely, senior-friendly products (HSB, HSP, and SSP) were disliked because of their rancid smell. In conclusion, this study provides crucial information for the senior-friendly food industry to meet food quality requirements based on the sensory characteristics perceived by older adults.

Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses

AbstractThis study determined the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH2‐N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong‐made samples had strong fermented and lipid/musty aromas. The Cheongju‐made doenjang had a high protease activity and a high NH2‐N content. The Goesan‐made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon‐made doenjang had a high soluble solid content and an intense spice aroma. This study describes for the first time the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do.Practical applicationsTraditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as doenjang and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional doenjang produced in a small city within a specific region (Chungcheongbuk‐do). The findings from this study can give baseline information on the doenjang produced by small‐ to mid‐sized doenjang manufacturers located in Chungcheongbuk‐do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.

Protective Effects of the Postbiotic Levilactobacillus brevis BK3 against H2O2-Induced Oxidative Damage in Skin Cells.

Postbiotics have various functional effects, such as antioxidant, anti-inflammatory, and anti-obesity. Levilactobacillus brevis BK3, the subject of this study, was derived from lactic acid bacteria isolated from Kimchi, a traditional Korean fermented food. The antioxidant activity of BK3 was confirmed through the measurements of 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and total antioxidant capacity (TAC). The wrinkle improvement effect was validated by assessing elastase inhibitory activity and collagenase inhibitory activity. The intracellular activity was confirmed using human keratinocytes (HaCaT) and human fibroblasts (HFF-1). BK3 protects skin cells from oxidative stress induced by H2O2 and reduces intracellular reactive oxygen species (ROS) production. In addition, the expressions of the antioxidant genes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) were upregulated. Meanwhile, matrix metalloproteinase-1 (MMP-1) and collagen type I alpha 1 (COL1A1), involved in collagen degradation and synthesis, were significantly regulated. These results suggest the possibility of utilizing BK3 as a functional ingredient with antioxidant and wrinkle-improving effects.

A traditional Korean fermented food, Gochujang exerts anti-hypertensive effects, regardless of its high salt content by regulating renin-angiotensin-aldosterone system in SD rats

The current study aimed to investigate the distinct outcomes of table salt and salt in Gochujang on blood pressure (BP). Animals were divided into 3 groups, including normal diet (NS, 0.5 % NaCl), high-salt diet (HS, normal diet with 8 % NaCl), or high-salt Gochujang diet (HSG, normal diet with Gochujang containing 8 % NaCl). Compared to the NS groups, the HS group showed significantly increased systolic blood pressure (SBP), while the HSG group did not elevate SBP. The HS group had lower serum angiotensin II and aldosterone levels than the NS group, while the HSG group showed higher levels of those parameters than the HS group. The renal mRNA expression related to the renin-angiotensin-aldosterone system (RAAS) was significantly higher in the HS group than the NS group, while the HSG group had markedly lower expression of those markers. The urinary and fecal Na+/K+ proportion was higher in both HS and HSG groups relative to the NS group, but the HSG group showed a decreased Na+/K+ ratio in urine and feces compared to the HS group. Moreover, the HS group had a significantly upregulated mRNA level of Na+/HCO3− co-transporter (Slc4a4) in the kidney than the NS group, whereas the HSG group showed downregulated mRNA expression of Slc4a4 compared to the HS group. This study demonstrates that Gochujang has anti-hypertensive effects regardless of its high salt content and provide the evidence regarding the distinct impacts between salt in Gochujang and the table salt.

The whole-genome sequence of Bacillus sp. KICET-3, isolated from doenjang.

Bacillus sp. KICET-3, isolated from doenjang, a traditional Korean fermented food, has a single chromosomal DNA fragment of 4,616,861 bp, and the G+C content is 45.52%. It is estimated to have 4,450 predicted coding DNA sequences, 84 tRNAs, and 24 rRNAs.

Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial.

Foods that help improve menopausal syndrome are being studied worldwide. Doenjang is a traditional Korean fermented soybean food with potential health benefits for menopausal women. In this clinical trial using Doenjang, we aimed to compare the effectiveness of traditional Doenjang and commercial Doenjang in menopausal women. Furthermore, we compared whether Doenjang has a better effect if the number of beneficial microbes is higher. The analyses included the following groups: traditional Doenjang containing either a high dose (HDC; n = 18) or low dose (LDC; n = 18) of beneficial microbes and commercial Doenjang (CD; n = 20). The Kupperman index and hematological changes were examined before and after the use of Doenjang pills. The effects of Doenjang on obesity and body composition were studied before and after ingestion. Lastly, the microorganisms and short-chain fatty acid changes in the stool were compared. The Kupperman index decreased after Doenjang consumption in all three groups, with the greatest decrease in the LDC group. Only the groups that took traditional Doenjang pills exhibited reduced LDL cholesterol. No changes in obesity and inflammation-related indicators were observed. The number of Firmicutes, associated with obesity, decreased in the CD group but the numbers of Bacteroidetes increased in the HDC and CD groups. Thus, traditional Doenjang is more effective in alleviating menopausal syndrome than commercial Doenjang. Further research on the anti-obesity effect or changes in microbiomes and short-chain fatty acids in feces is needed.

Complete genome sequence of Enterococcus faecium strain AK_C_05 with potential characteristics applicable in livestock industry.

The Enterococcus faecium (E. faecium) strain AK_C_05 was isolated from cheonggukjang, the Korean traditional food, collected from a local market in South Korea. In this report, we presented the complete genome sequence of E. faecium strain AK_C_05. The genome of E. faecium strain AK_C_05 genome consisted of one circular chromosome (2,691,319 bp) with a guanine + cytosine (GC) content of 38.3% and one circular plasmid (177,732 bp) with a GC content of 35.48%. The Annotation results revealed 2,827 protein-coding sequences (CDSs), 18 rRNAs, and 68 tRNA genes. It possesses genes, which encodes enzymes such as alpha-galactosidase (EC 3.2.1.22), beta-glucosidase (EC 3.2.1.21) and alpha-L-arabinofuranosidase (EC 3.2.1.55) enabling efficient utilization of carbohydrates. Based on Clusters of Orthologous Groups analysis, E. faecium strain AK_C_05 showed specialization in carbohydrate transport and metabolism indicating the ability to generate energy using a variety of carbohydrates.

Gochujang, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced colitis mice

The mechanisms underlying chronic inflammatory diseases remain unclear. Therefore, researchers have explored the mechanisms underlying colitis using diverse materials. Recently, there has been an increasing interest in fermented products and bioconversion materials, their potential efficacy is being actively studied. Gochujang, a traditional Korean fermented product, is crafted by blending fermented Meju powder, gochu (Korean chili) powder, glutinous rice, and salt. In our study, we explored the effectiveness of Gochujang (500 mg/kg; Cheongju and Hongcheon, Korea) in dextran sulfate sodium (DSS)-induced colitis mice model. Gochujang was orally administered for 2 weeks, followed by the induction of colitis using 3% DSS in the previous week. During our investigation, Gochujang variants (TCG22-25, Cheongju and TCG22-48, Hongcheon) did not exhibit significant inhibition of weight reduction (p = 0.061) but notably (p = 0.001) suppressed the reduction in large intestine length in DSS-induced colitis mice. In the serum from colitis mice, TCG22-48 demonstrated reduced levels of the inflammatory cytokines interleukin (IL)-6 (p = 0.001) and tumor necrosis factor (TNF)-α (p = 0.001). Additionally, it inhibited the phosphorylation of Erk (p = 0.028), p38, and NF-κB (p = 0.001) the inflammatory mechanism. In our study, TCG22-25 demonstrated a reduction in the IL-6 level (p = 0.001) in serum and inhibited the phosphorylation of p38 and NF-κB (p = 0.001). Histological analysis revealed a significant (p = 0.001) reduction in the pathological score of the large intestine from TCG22-25 and TCG22-48. In conclusion, the intake of Gochujang demonstrates potent anti-inflammatory effects, mitigating colitis by preventing the large intestine length reduction of animals with colitis, lowering serum levels of TNF-α and IL-6 cytokines, and inhibiting histological disruption and inflammatory mechanism phosphorylation.

Protective effect of soy germ-fermented postbiotics derived from Lacticaseibacillus paracasei DCF0429 (SGPB-DCF0429) in human reconstituted skin

Postbiotics are non-viable microorganisms and their components that provide health benefits to their hosts. At this time, the potential effects of food-based postbiotics have not been reported. This study was designed to isolate lactic acid bacteria (LAB) from traditional Korean fermented foods and to evaluate the beneficial properties of soy germ-fermented postbiotics produced using LAB in a reconstructed epidermis model. Among the LABs isolated from traditional Korean fermented foods, Lacticaseibacillus paracasei DCF0429 showed the highest antioxidant and β-glucosidase activities without any harmful enzyme activities. Additionally, L. paracasei DCF0429 increased the isoflavone aglycone content and antioxidant activity of soy germ during postbiotic production. Finally, the soy germ-fermented postbiotic DCF0429 (SGPB-DCF0429) was investigated for its skin barrier properties. SGPB-DCF0429 protected epidermis tissue against oxidative stress by increasing the cell viability and regulating pro-inflammatory cytokines. These results suggest that SGPB-DCF0429 could serve as a promising protective effect in oxidative stress-induced epidermis tissue.

Lactococcus kimchii extends lifespan and alleviates motility decline in Caenorhabditis elegans through ins-20, an insulin-like peptide gene.

Lactococcus kimchii is isolated from commercial kimchi, which is a traditional Korean fermented food. This study was conducted to evaluate the probiotic effects of L. kimchii. Caenorhabditis elegans was fed L. kimchii, and its longevity, motility, and gene expression were examined. When fed a 1:1 mixture of Escherichia coli OP50 and L. kimchii (OP+LK), C. elegans had a significantly longer lifespan and increased locomotion than when it was fed OP alone. There was no significant difference in brood size between the OP+LK and OP groups, suggesting that these effects occurred in a dietary restriction-independent manner. RNA sequencing and Gene Ontology analysis showed that the expression of ins-20, an insulin-like peptide and agonist of the insulin receptor, was significantly upregulated in the OP+LK group. The ins-20 mutation annulled the effects of OP+LK on lifespan extension and motility. In addition, OP+LK failed to extend the lifespan of C. elegans deficient in daf-2, a receptor for the insulin-like signaling pathway. These results suggest that L. kimchii extends the lifespan and alleviates motility decline in C. elegans through the insulin signaling pathway, highlighting the potential of using L. kimchii as a beneficial bacterium for probiotics and postbiotics.