Nutr Res Pract.  2019 Apr;13(2):87-94. 10.4162/nrp.2019.13.2.87.

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

• Ryu EH
• Yang JS
• Lee MJ
• Kim SH
• Seo HY
• Jung JH

• KMID: 2442365
• DOI: http://doi.org/10.4162/nrp.2019.13.2.87

Abstract

BACKGROUND/OBJECTIVES
Oxidative stress is a major effector of various diseases; accordingly, antioxidants are frequently ingested in order to prevent or alleviate disease symptoms. Kimchi contains various natural antioxidants, and it is known that the functional activity varies depending on the ingredients and fermentation state. Black raspberries (BR) contain various bioactive compounds with antioxidant effects. This study investigated the antioxidant and liver-protection effects of kimchi supplemented with black raspberry juice powder (BJP).
MATERIALS/METHODS
BJP-added kimchi (BAK; at 0.5%, 1%, and 2% concentrations of BJP) and control (without BJP) were prepared and fermented at 4℃ for 4 weeks. Changes in the antioxidant effects of BAK during fermentation were investigated. In addition, the protective activity of BAK against oxidative stress was investigated in a liver cirrhosis-induced animal model in vivo.
RESULTS
BAK groups showed the acidity and pH of optimally ripened (OR) kimchi at 2 weeks of fermentation along with the highest lactic acid bacterial counts. Additionally, BAK groups displayed a higher content of phenolic compounds and elevated antioxidant activities relative to the control, with the highest antioxidant effect observed at 2 weeks of fermentation of OR 1% BAK. After feeding the OR 1% BAK to thioacetamide-induced liver cirrhosis rats, we observed decreased glutamate oxaloacetate transaminase and glutamate pyruvate transaminase activities and elevated superoxide dismutase activity.
CONCLUSIONS
These findings showed that the antioxidant effects of OR BAK and feeding of OR 1% BAK resulted in liver-protective effects against oxidative stress.

Keyword

Antioxidants; kimchi; raspberries; fermentation; oxidative stress

MeSH Terms

Animals
Antioxidants*
Bacterial Load
Fermentation*
Glutamic Acid
Hydrogen-Ion Concentration
Lactic Acid
Liver Cirrhosis
Liver*
Models, Animal
Oxaloacetic Acid
Oxidative Stress*
Phenol
Pyruvic Acid
Rats*
Rubus*
Superoxide Dismutase
Antioxidants
Glutamic Acid
Lactic Acid
Oxaloacetic Acid
Phenol
Pyruvic Acid
Superoxide Dismutase

Figure

• 

  Fig. 1 Changes in pH (A) and acidity (B) of kimchi supplemented with BJP during fermentation for 4 weeks at 4℃. (◆) control, kimchi without BJP; (○ BAK-0.5, kimchi with 0.5% BJP; (■) BAK-1, kimchi with 1% BJP; (□) BAK-2, kimchi with 2% BJP. Data are shown as the mean ± SD (n = 3). BAK, kimchi with added BJP; BJP, freeze-dried black raspberry juice powder.

• 

  Fig. 2 Changes in total viable bacteria (A) and viable LAB (B) cells in kimchi supplemented with BJP during fermentation for 4 weeks at 4℃. (◆) control, kimchi without BJP; (○ BAK-0.5, kimchi with 0.5% BJP; (■) BAK-1, kimchi with 1% BJP; (□) BAK-2, kimchi with 2% BJP. Data are shown as the mean ± SD (n = 3). BAK, kimchi with added BJP; BJP, freeze-dried black raspberry juice powder; LAB, lactic acid bacteria.

• 

  Fig. 3 Determination of the GOT and GPT activities of kimchi supplemented with BJP. The effects of kimchi on GOT (A) and GPT (B) levels in the livers of rats fed the indicated diets for 4 weeks are shown. Data reflect the mean ± SD (n = 9/group). ***P < 0.001 compared with the normal group; ###P < 0.001 compared with the TAA group. Normal, rats fed a normal chow diet; TAA, LC rats fed a normal chow diet; TAA + CTL, LC rats fed a chow diet containing 0.1% kimchi without BJP; TAA + BAK-1, LC rats fed a chow diet containing 0.1% kimchi with 1% BJP. Abbreviations: BAK, kimchi with added BJP; BJP, freeze-dried black raspberry juice powder; CTL, control; GOT, glutamate oxaloacetate transaminase; GPT, glutamate pyruvate transaminase; LC, liver cirrhosis; TAA, thioacetamide.

• 

  Fig. 4 SOD activity of kimchi supplemented with BJP. The effects of kimchi on SOD activity in the livers of rats fed the indicated diets for 4 weeks. Data represent the mean ± SD (n = 9/group). **P < 0.01 compared with the normal group; ###P < 0.001 compared with the TAA group. Normal, rats fed a normal chow diet; TAA, LC rats fed a normal chow diet; TAA + CTL, LC rats fed a chow diet containing 0.1% kimchi without BJP; TAA + BAK-1, LC rats fed a chow diet containing 0.1% kimchi with 1% BJP. Abbreviations: BAK, kimchi with added BJP; BJP, freeze-dried black raspberry juice powder; CTL, control; LC, liver cirrhosis; SOD, superoxide dismutase; TAA, thioacetamide.

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