김치 유산균의 건강기능성에 대한 문헌 연구

초록

Kimchi is a traditional Korean food produced through the microbial fermentation of vegetables and various spices. To date, the physiologically active substances in the raw materials used and the health-promoting functions of the various microorganisms involved in their fermentation have been reported. The present review primarily summarizes the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi based on literature published after 2000. LAB isolated from kimchi exhibit excellent adhesion ability as well as acid and bile tolerance, which allow them to survive in the human body and form intestinal colonies. Furthermore, LAB exhibit antibacterial properties, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, and inhibitory effects on lipid accumulation in adipocytes. Taken together, these reports indicate that LAB isolated from kimchi may serve as potent probiotics.

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