Antioxidant and anti-inflammatory effects of solar salt brined kimchi
Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS),...
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| Veröffentlicht in: | Food science and biotechnology 2023-04, Vol.32 (5), p.679-687 |
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| creator | Yun, Ye-Rang Choi, Yun-Jeong Kim, Ye-Sol Chon, Seo-Young Lee, Mi-Ai Chung, Young Bae Park, Sung-Hee Min, Sung-Gi Yang, Ho-Chul Seo, Hye-Young |
| description | Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. Owing to the antioxidant and anti-inflammatory effects, using solar salt in kimchi preparation could have potential health benefits. |
| doi_str_mv | 10.1007/s10068-022-01203-y |
| format | Article |
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Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. Owing to the antioxidant and anti-inflammatory effects, using solar salt in kimchi preparation could have potential health benefits.</description><identifier>ISSN: 1226-7708</identifier><identifier>EISSN: 2092-6456</identifier><identifier>DOI: 10.1007/s10068-022-01203-y</identifier><identifier>PMID: 37009041</identifier><language>eng</language><publisher>Singapore: Springer Nature Singapore</publisher><subject>Anticancer properties ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Cytotoxicity ; Dehydration ; Fermentation ; Fermented food ; Food Science ; Gene expression ; Inflammation ; Kimchi ; Lipopolysaccharides ; Nitric oxide ; Nutrition ; Research Article ; Salts ; Toxicity</subject><ispartof>Food science and biotechnology, 2023-04, Vol.32 (5), p.679-687</ispartof><rights>The Korean Society of Food Science and Technology 2022. 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Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. 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| subjects | Anticancer properties Antioxidants Chemistry Chemistry and Materials Science Cytotoxicity Dehydration Fermentation Fermented food Food Science Gene expression Inflammation Kimchi Lipopolysaccharides Nitric oxide Nutrition Research Article Salts Toxicity |
| title | Antioxidant and anti-inflammatory effects of solar salt brined kimchi |
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