[제4주제]김치의 生理活性機能과 産業化의 課題

• 발행기관: 인제대학교 식품과학연구소
• 저자명: 조재경
• 간행물 정보: 『인제식품과학 FORUM 논총』제3회, 159~175쪽, 전체 17쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1995.01.01

영문 초록

Kimchi is the salted-fermented vegetable product with various spices and fermented fish extracts. It was used mainly in winter as preserved vegetable product early time in Korea. but nowadays. it is used as unique flavored food rather than preserved food because kimchi is processed year round by year round supply of Chinese cabbage. Latest interest on kimchi is concentrated in its biological function. Bioactivity of kimchi is due to the components present in ingredients and produced by lactic acid bacteria. Absorption of mutagens, such as aflatoxin B₁, benzopyrene, amines is disturbed by complexing with chloropyll and chlorophyllin present in chinese cabbage. Availability of vitamin B₁ was improved by the reaction between B₁ and alliin of garlic. Derivatives of alliin have various bilogical activities, such as antibacterial, fibrinolytic, anticarcinogenic, hypocholeaction and so on. Other spices such as red pepper. zinger and leek. having sulfur compounds have also similar action to garlic. Most of lactic acid bacteria in kimchi have bacteriocidal activity by producing bacteriocins. Components of some bacteriocin were identified as proteineous compounds in cell wall of the bacteria. Lactobacillus plantarun could be retained in human intestine and play antimutagenic and anticarcinogenic action. Pediococcus acidilactici plays also antimutagenic action. Since β-glucuronidase and nitro reductase activity in feces were decreased by feeding the kimchi. colon cancer seems to be prevented by kimchi. Kimchi was commercialized already and the ratio of commercialization is estimated to 30%. For the promotion of commercialization of kimchi. such problems as stable supply of Chinese cabbage. extention of shelf-life. quality control of subsidiary ingredients. and approving the biological functions should be solved.

목차

Abstract

1. 서론

2. 김치의 생리활성기능

3. 김치산업의 활성화 방안

4. 결론

참고문헌