دورية أكاديمية
Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.
| العنوان: | Metabolic shift during fermentation in kimchi according to capsaicinoid concentration. |
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| المؤلفون: | Chung YB; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Park SJ; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Choi YJ; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Yun YR; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Lee MA; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Park SH; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Min SG; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea., Seo HY; Research and Development Division Kimchi, World Institute of Kimchi, Gwangju, 91755, Republic of Korea. |
| المصدر: | Heliyon [Heliyon] 2024 Jan 11; Vol. 10 (2), pp. e24441. Date of Electronic Publication: 2024 Jan 11 (Print Publication: 2024). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: London : Elsevier Ltd, [2015]- |
| مستخلص: | The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry. Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:Hye-Young Seo reports financial support was provided by 10.13039/501100003722World Institute of Kimchi. Sung Gi Min reports financial support was provided by 10.13039/501100003722World Institute of Kimchi. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors. Published by Elsevier Ltd.) |
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| فهرسة مساهمة: | Keywords: Capsaicinoids; Fermentation; Kimchi; Metabolites; Red-pepper |
| تواريخ الأحداث: | Date Created: 20240202 Latest Revision: 20240203 |
| رمز التحديث: | 20240205 |
| مُعرف محوري في PubMed: | PMC10831603 |
| DOI: | 10.1016/j.heliyon.2024.e24441 |
| PMID: | 38304807 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2405-8440 |
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| DOI: | 10.1016/j.heliyon.2024.e24441 |