Enhanced continuous biohydrogen production using dynamic membrane with conductive biofilm supporter.

The present study investigated the effect of a conductive biofilm supporter on continuous production of biohydrogen in a dynamic membrane bioreactor (DMBR). Two lab-scale DMBRs were operated: one with a nonconductive polyester mesh (DMBR I) and the other with a conductive stainless-steel mesh (DMBR II). The highest average hydrogen productivity and the yield were 16.8% greater in DMBR II than in DMBR I, with values of 51.64 ± 0.66 L/L-d and 2.01 ± 0.03 mol H2/mol hexoseconsumed, respectively. The improved hydrogen production was concurrent with a higher NADH/NAD+ ratio and a lower ORP (Oxidation-reduction potential). Metabolic flux analysis implied that the conductive supporter promoted H2-producing acetogenesis and repressed competitive NADH-consuming pathways, such as homoacetogenesis and lactate production. Microbial community analysis revealed that electroactive Clostridium sp. were the dominant H2 producers in DMBR II. Conclusively, conductive meshes may be useful as biofilm supporters of dynamic membranes during H2 production for selectively enhancing H2-producing pathways.

Effect of fermentation stages on glucosinolate profiles in kimchi: Quantification of 14 intact glucosinolates using ultra-performance liquid chromatography-tandem mass spectrometry.

We developed and validated an ultra-performance liquid chromatography-electrospray ionization tandem mass spectrometry-based analytical method to determine intact glucosinolates in kimchi and evaluate the effects of fermentation stages on glucosinolate profiles. The developed method yielded reliable data in the kimchi matrix in terms of selectivity, matrix effect (88 %-105 %), linearity (coefficients of determination ≥0.9991), sensitivity (limits of quantification ≤35 nmol/L), accuracy (82 %-101 %), and precision (≤8%). The kimchi samples contained progoitrin, sinigrin, glucoraphanin, glucoraphenin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, glucoberteroin, gluconasturtiin, 4-methoxyglucobrassicin, and neoglucobrassicin, of which 4-methoxyglucobrassicin, glucobrassicanapin, and gluconapin were the major compounds. Total glucosinolate content was decreased by 31 %-97 % and 91-100 % in the moderate-fermented and over-fermented samples, respectively, compared with that in the non-fermented samples, revealing sudden glucosinolate degradation between the moderate- and over-fermentation stages. In summary, we report an efficient analytical method to estimate kimchi glucosinolate profiles, which could be a foundation for future studies.

Effect of bioaugmentation using Clostridium butyricum on the start-up and the performance of continuous biohydrogen production.

This study aimed to mitigate the instability in the start-up and continuous performance of dark fermentative biohydrogen production using heat-treated sludge by the addition of an exogenous H2-producing strain. Continuous fermentation augmented with Clostridium butyricum showed the highest average biohydrogen production rate (HPR) as 50.35 ± 2.56 and 58.57 ± 5.03 L/L-d with H2-producing butyric and acetic acid pathways, whereas the fermenters without bioaugmentation showed the termination of biohydrogen production in 3 days of continuous operation with non H2-producing lactic acid pathway and H2-consuming propionic acid pathway. The bioaugmentation blocked the growth of the competitors for hexose such as Streptococcus, Lactobacillus and Megasphaera, and provided H2-producer dominated microbiome with not only Clostridium butyricum, but also Clostridium puniceum and Clostridium neuense originated from heat-treated sludge. Bioaugmentation of a H2-producing strain would be a reliable dissemination strategy for dark fermentative biohydrogen production by minimizing the influence of seed sludge population.

Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis.

Identification of soft rot disease in napa cabbage, an essential ingredient of kimchi, is challenging at the industrial scale. Therefore, nondestructive imaging techniques are necessary. Here, we investigated the potential of hyperspectral imaging (HSI) processing in the near-infrared region (900-1700 nm) for classifying napa cabbage quality using nondestructive measurements. We determined the microbiological and physicochemical qualitative properties of napa cabbage for intercomparison of HSI information, extracted HSI characteristics from hyperspectral images to predict and classify freshness, and established a novel approach for classifying healthy and rotten napa cabbage. The second derivative Savitzky-Golay method for data preprocessing was implemented, followed by wavelength selection using variable importance in projection scores. For multivariate data of the classification models, partial least square discriminant analysis (PLS-DA), support vector machine (SVM), and random forests were used for predicting cabbage conditions. The SVM model accurately distinguished the cabbage exhibiting soft rot disease symptoms from the healthy cabbage. This study presents the potential of HSI systems for separating soft rot disease-infected napa cabbages from healthy napa cabbages using the SVM model, especially under the most effective wavelengths (970, 980, 1180, 1070, 1120, and 978 nm), prior to processing. These results are applicable to industrial multispectral images.

Effect of Ultraviolet-C Light-Emitting Diode Treatment on Disinfection of Norovirus in Processing Water for Reuse of Brine Water.

Processes in the food industry that use large amounts of water have been an important cause of waterborne disease outbreaks, as they expose individuals to risks for waterborne disease transmission. Developing technologies to ensure the hygiene and safety of food-processing steps is an urgent concern from an economic perspective. Furthermore, economic benefits can be derived if the processed water can be reused under microbiologically safe conditions. Among the major manufacturing processes in the kimchi industry, the brining process for salted kimchi cabbages requires a considerable amount of brine (approximately 2,000-2,500 l/1,000 kg of raw cabbage). The aim of this study was to establish virucidal conditions with ultraviolet-C light-emitting diodes (UVC LEDs) that can ensure the microbiological safety of brine water samples with various turbidities for reuse after disinfection. For quantitative analysis, first of all, magnetic bead separation (MBS) technique was used to capture and recover the human norovirus (HuNoV) virus particles; propidium monoazide (PMA) combined with RT-qPCR (PMA-RT-qPCR) was subsequently used to selectively detect infectious norovirus. Overall, as the turbidity of the brine water samples increased, the reduction in the HuNoV genogroup II genotype 4 (HuNoV GII.4) levels by UVC LED disinfection decreased. The derived inactivation rate constant (kinac ) and inactivation curves (calculated using the log-linear model) were studied as a function of turbidity based on the exponential one-phase inactivation kinetics of HuNoV. Using an impeller system set at 100 rotations/min (rpm) with an eight-nephelometric turbidity unit (NTU) sample (the lowest turbidity studied), the kinact based on the levels of viral genomic RNA concentrations was approximately 2.15-fold higher than that observed without rotation (0 rpm). Moreover, the kinact increased 1.69-fold with a 56-NTU sample (the highest turbidity studied) when the impeller system was set at 100 rpm. UVC LED treatment decreased the HuNoV GII.4 population more effectively in conjunction with the impeller system (100 rpm) than without the impeller system. Our novel findings and model provide fundamental and scientific data that may help reuse brine water and ensure its microbiological safety through disinfection. Our study highlights the benefits of UVC LED treatment in successfully eliminating waterborne viruses in a prompt, resistance-reducing, and energy-efficient approach at the laboratory scale, which lays the foundation for future plant-scale studies of UVC LED-disinfection systems.

Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus.

This study aimed to evaluate the virucidal effect and potential use as a disinfectant of undiluted and diluted slightly acidic electrolyzed water (SAEW) on human noroviruses (HuNoVs) using the in vitro suspension test and in food test. The oxidization reduction potential of SAEW gradually decreased with the increase in distilled water volume. Moreover, as the volume of distilled water and the dilution ratio increased, the available chlorine concentration of the samples significantly decreased from 31.2 ± 0.63 (SAEW) to 1.3 ± 0.21 (1:10 dilution of SAEW solution) (p < 0.05). Undiluted SAEW presented the lowest pH (5.56 ± 0.02) and as SAEW was diluted in distilled water, the pH of the sample increased. Considering the standard reduction values of pathogenic virus (> 4.00 log reduction), the reduction value of HuNoVs in cabbage samples was 4.65 (GI.6) and 4.28 (GII.4) log. These results suggest the potential application of SAEW for inactivating HuNoVs in the food industry. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-021-01011-w.

High-rate biohydrogen production from xylose using a dynamic membrane bioreactor.

This study aimed a high-rate dark fermentative H2 production from xylose using a dynamic membrane module bioreactor (DMBR) with a 444-µm pore polyester mesh. 20 g xylose/L was fed continuously to the DMBR at different hydraulic retention times (HRTs) from 12 to 3 h at 37 °C. The maximum average H2 yield (HY) and H2 production rate (HPR) at 3 h HRT were found to be 1.40 ± 0.07 mol H2/mol xyloseconsumed and 30.26 ± 1.19 L H2/L-d, respectively. The short HRT resulted in the maximum suspended biomass concentration (8.92 ± 0.40 g VSS/L) along with significant attached biomass retention (7.88 ± 0.22 g VSS/L). H2 was produced by both butyric and acetic acid pathways. Low HY was concurrent with lactic acid production. The bacterial population shifted from non-H2 producers, such as Lactobacillus and Sporolactobacillus spp., to Clostridium sp., when HY increased. Thus, xylose from lignocellulose is a feasible substrate for dark fermentative H2 production using DMBR.

The effects of information-seeking behaviours on prevention behaviours during the COVID-19 pandemic: the mediating effects of anxiety and fear in Korea.

OBJECTIVES: Identifying determinants of prevention behaviours during the emergence of a new infectious disease is important. We investigated the associations between information-seeking and prevention behaviours during the coronavirus disease 2019 (COVID-19) pandemic and mediating effects of psychiatric factors. METHODS: In total, 1,970 participants from the Cardiovascular and Metabolic Etiology Research Center cohort participated in an online survey 55 days after the first COVID-19 case in Korea was diagnosed. Time spent seeking information related to COVID-19; information sources; psychiatric factors, including anxiety, depression, post-traumatic stress symptoms (PTSS), and the fear of COVID-19; and prevention behaviours were examined. The mediating effect of psychiatric factors was estimated using mediation analysis. RESULTS: Time spent seeking information and information sources affected several behavioural responses. In men, anxiety mediated associations between information-seeking and prevention behaviours, including purchasing sanitary supplies (effect size [ES], 0.038; 95% confidence interval [CI], 0.002 to 0.095) and hoarding (ES, 0.029; 95% CI, 0.002 to 0.068). The fear of COVID-19 also mediated associations between information-seeking and prevention behaviours including refraining from going out (men: ES, 0.034; 95% CI, 0.009 to 0.068; women: ES, 0.052; 95% CI, 0.030 to 0.080), wearing face masks (men: ES, 0.085; 95% CI, 0.031 to 0.184), avoiding public transportation (men: ES, 0.020; 95% CI, 0.000 to 0.044; women: ES, 0.031; 95% CI, 0.015 to 0.051), hoarding (women: ES, 0.051; 95% CI, 0.029 to 0.792), and trying alternative remedies (men: ES, 0.024; 95% CI, 0.004 to 0.053). Depressive symptoms and PTSS did not have any mediating effects. CONCLUSIONS: While the availability of information related to COVID-19 can help prevent infections, it can also promote anxiety and fear, leading to negative behaviours such as hoarding and trying unverified alternative treatments.

Effect of genus Clostridium abundance on mixed-culture fermentation converting food waste into biohydrogen.

This study examined the effect of various inocula on mixed-culture dark fermentative H2 production from food waste. Heat-treated and frozen H2-producing granular sludge (HPG) grown with monomeric sugars showed a higher H2 yield, production rate, and acidogenic efficiency along with a shorter lag phase than heat-treated methanogenic sludge. Among three different methods of methanogenic sludge inoculation, inoculation after centrifugation showed better H2 production performance. Propionic acid production and homoacetogenesis were regarded as major H2-consuming pathways when methanogenic sludge was used, whereas only homoacetogenesis was found in HPG-inoculated fermentation. During fermentation, the abundance of Clostridium increased greater than 48-fold for methanogenic sludge and greater than 108-fold for HPG, respectively. The initial abundance of Clostridium showed a linear relationship with the H2 production rate and lag-phase time. The use of inoculum with a high abundance of Clostridium is essential for H2 production from food waste.

In-Bed Sensorimotor Rehabilitation in Early and Late Subacute Stroke Using a Wearable Elbow Robot: A Pilot Study.

Objects: To evaluate the feasibility and effectiveness of in-bed wearable elbow robot training for motor recovery in patients with early and late subacute stroke. Methods: Eleven in-patient stroke survivors (male/female: 7/4, age: 50.7 ± 10.6 years, post-stroke duration: 2.6 ± 1.9 months) received 15 sessions of training over about 4 weeks of hospital stay. During each hourly training, participants received passive stretching and active movement training with motivating games using a wearable elbow rehabilitation robot. Isometric maximum muscle strength (MVC) of elbow flexors and extensors was evaluated using the robot at the beginning and end of each training session. Clinical measures including Fugl-Meyer Assessment of upper extremity (FMA-UE), Motricity Index (MI) for upper extremities, Modified Ashworth Scale (MAS) were measured at baseline, after the 4-week training program, and at a 1-month follow-up. The muscle strength recovery curve over the training period was characterized as a logarithmic learning curve with three parameters (i.e., initial muscle strength, rate of improvement, and number of the training session). Results: At the baseline, participants had moderate to severe upper limb motor impairment {FMA-UE [median (interquartile range)]: 28 (18-45)} and mild spasticity in elbow flexors {MAS [median (interquartile range)]: 0 (0-1)}. After about 4 weeks of training, significant improvements were observed in FMA-UE (p = 0.003) and MI (p = 0.005), and the improvements were sustained at the follow-up. The elbow flexors MVC significantly increased by 1.93 Nm (95% CI: 0.93 to 2.93 Nm, p = 0.017) and the elbow extensor MVC increased by 0.68 Nm (95% CI: 0.05 to 1.98 Nm, p = 0.036). Muscle strength recovery curve showed that patients with severe upper limb motor impairment had a greater improvement rate in elbow flexor strength than those with moderate motor impairment. Conclusion: In-bed wearable elbow robotic rehabilitation is feasible and effective in improving biomechanical and clinical outcomes for early and late subacute stroke in-patients. Results from the pilot study suggested that patients with severe upper limb motor impairment may benefit more from the robot training compared to those with moderate impairment.

Neurocognitive Effects of Chemotherapy for Colorectal Cancer: A Systematic Review and a Meta-Analysis of 11 Studies.

PURPOSE: Chemotherapy-related cognitive impairment (CRCI) is a controversial concept not much explored on colorectal cancer patients. MATERIALS AND METHODS: We identified 11 prospective studies: eight studies on 696 colorectal cancer patients who received chemotherapy and three studies on 346 rectal cancer patients who received neoadjuvant chemoradiotherapy. Standardized mean differences (SMDs) of neuropsychological test results and the cognitive quality-of-life scale were calculated using random effect models. A meta-regression was conducted to investigate the association between mean study population age and effect sizes. RESULTS: The association between chemotherapy and cognitive impairment was not clear in colorectal cancer patients (SMD, 0.003; 95% confidence interval, ‒0.080 to 0.086). However, a meta-regression showed that older patients are more vulnerable to CRCI than younger patients (ß=‒0.016, p < 0.001). CONCLUSION: Chemotherapy has an overall positive negligible effect size on the cognitive function of colorectal patients. Age is a significant moderator of CRCI.

Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea.

Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by shotgun proteomics. A total of 250 proteins were annotated, and 29 of these were expressed at > 1% of the average relative abundance. Discrimination of the geographical origins of Korean and Chinese kimchi samples was possible using multivariate analysis of the proteomic data, and 23 proteins were expressed differently between the two types (p < 0.001), and represent possible markers to discriminate between Chinese and Korean kimchi. This study provides important insights into the kimchi proteome and illustrates the proteomic differences caused by geographical origin.

Volatile Metabolic Markers for Monitoring Pectobacterium carotovorum subsp. carotovorum Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry.

Identifying the extracellular metabolites of microorganisms in fresh vegetables is industrially useful for assessing the quality of processed foods. Pectobacterium carotovorum subsp. carotovorum (PCC) is a plant pathogenic bacterium that causes soft rot disease in cabbages. This microbial species in plant tissues can emit specific volatile molecules with odors that are characteristic of the host cell tissues and PCC species. In this study, we used headspace solid-phase microextraction followed by gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to identify volatile compounds (VCs) in PCC-inoculated cabbage at different storage temperatures. HS-SPME-GC-MS allowed for recognition of extracellular metabolites in PCC-infected cabbages by identifying specific volatile metabolic markers. We identified 4-ethyl-5-methylthiazole and 3-butenyl isothiocyanate as markers of fresh cabbages, whereas 2,3-butanediol and ethyl acetate were identified as markers of soft rot in PCC-infected cabbages. These analytical results demonstrate a suitable approach for establishing non-destructive plant pathogen-diagnosis techniques as alternatives to standard methods, within the framework of developing rapid and efficient analytical techniques for monitoring plant-borne bacterial pathogens. Moreover, our techniques could have promising applications in managing the freshness and quality control of cabbages.

Application of colorimetric indicators to predict the fermentation stage of kimchi.

Cabbage kimchi, a popular side dish in Korean cuisine, produces several fermentation by-products (FBPs). Kimchi is praised for its flavor, taste, and texture when suitably fermented at 0.7% to 0.9% total acidity, or a pH of approximately 4.1. Beyond this acidity level, the quality of the product decreases, negatively impacting consumers' purchase preferences. Therefore, the current study seeks to develop an optimally fermented (OptF) kimchi indicator that can be inserted into product packaging to evaluate its utility at 4 and 10 °C. A gradual change in the total color difference (ΔE) was observed during the kimchi fermentation stage, and the highest ΔE values were observed at 4 (34.87) and 10 °C (37.99), after 9 weeks. Moreover, the color-change response function value F(Xc) was more linear at 4 and 10 °C (0.981 and 0.984, respectively) compared to the ΔE over time, during kimchi fermentation. Coefficients of determination for F(Xc)-carbon dioxide (0.983), F(Xc)-pH (0.979), and F(Xc)-titratable acidity (0.974) were sufficient to meet the optimal polynomial regression model, while that for F(Xc)-lactic acid bacteria (0.881) was not. Standardized residuals of predicted data indicated that 95% of the residuals were in the range of -2.0 to 2.0. The regression analysis further suggested that the OptF kimchi indicator could be used as a kimchi fermentation indicator. PRACTICAL APPLICATION: Cabbage kimchi, a traditional Korean fermented food, produces several fermentation by-products. After the optimal fermenting stage, the sensory evaluation of cabbage kimchi and consumers' purchase preference decreases. This study describes an optimally fermented kimchi indicator and its utility at 4 and 10 °C. Our results demonstrate the ability of this indicator to predict the freshness and fermentation stage of kimchi without the need for sensory evaluation. This method could help increase the purchase preference for commercial kimchi.

Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry.

Long-term storage of chili pepper powder results in physicochemical and microbiological changes that decrease its commercial value; these changes occur owing to fungal growth and production of off-flavor compounds. Herein, long-term-stored chili pepper powder (LSCPP) and fresh chili pepper powder (FCPP) were analyzed using internal transcribed spacer sequencing and volatile organic compound fingerprinting by headspace capillary-gas chromatography-ion mobility spectrometry. Fungal analysis detected only Xeromyces bisporus with high accuracy in all the analyzed LSCPP samples. However, the proliferation of X. bisporus on nonspecific spots complicated the distinguishing process between the two groups based solely on fungal analysis. Therefore, nine compounds (three ketones, one alcohol, two aldehydes, one ester, one furan, and one sulfur compound) obtained by autoxidation and fungal metabolism were selected as potential markers for distinguishing LSCPP and FCPP. These above-mentioned substances, which were confirmed as off-flavor species owing to "stale" odor, emitted lipid fragrance and were used to successfully distinguish LSCPP from FCPP using principal component analysis and linear discriminant analysis. PRACTICAL APPLICATION: According to the research results, it was possible to discriminate between long-term stored and fresh chili pepper powders using nine VOC markers for quality control in industry. In addition, the fungus generated from long-term storage of chili pepper powder was Xeromyces bisporus, which was confirmed to be safe for intake because it does not form secondary toxic metabolites.

Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in Lupinus angustifolius L. and Its Processed Foods by UPLC-MS/MS.

Quinolizidine alkaloids (QAs) are toxic secondary metabolites of Lupinus plants. This study reports the simultaneous quantification of five alkaloids from Lupinus angustifolius L. and its processed foods by ultraperformance liquid chromatography with electrospray ionization mass spectrometric detection. After optimizing the extraction conditions, the analytical method was validated for the QAs in lupin beans and in three major processed foods through detection and quantification limits, linearity, precision, and accuracy. The detection and quantification limits of the QAs were 0.5-1.7 and 1.5-5.7 mg kg-1, respectively. The linearity was greater than 0.9992 and the precision was less than 3.1%. The recoveries of three different concentrations of each QA were 89.5-106.2%. For both raw lupin beans and processed foods, lupanine was the major QA, and 13-hydroxylupanine and angustifoline were detected in lower amounts. This method could be widely used for accurate risk assessment of QAs.

The first synthesis and immunomodulatory properties of p-hydroxyphenyl caffeate derived from Wedelia trilobata.

Herein, we report a concise and efficient method for the synthesis of p-hydroxyphenyl caffeate, a novel natural caffeic acid ester derivative isolated from Wedelia trilobata. The key feature of this synthesis is the Verley-Doebner modification of the Knoevenagel condensation of the p-hydroxyphenyl malonate intermediate. The synthesized p-hydroxyphenyl caffeate enhanced interleukin 2 production by murine lymph node T cells, and suppressed interleukin 13 production by murine epidermal T cells. This implies that p-hydroxyphenyl caffeate might be a novel immunomodulatory drug candidate, specifically targeting T helper 2 cell type responses in skin diseases such as atopic dermatitis and vitiligo. [Formula: see text].

Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation.

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), 98.34 ± 5.34 mg/kg (mild), 243.47 ± 3.71 mg/kg (medium), 428.63 ± 30.78 mg/kg (hot), and 1,320.49 ± 28.27 mg/kg (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea.

BACKGROUND: Kimchi, a Korean food, is now produced and consumed in many other countries. In this study, the macro, trace, and toxic element content in varieties of kimchi from Korea and China was evaluated. A health-risk assessment, involving the calculation of estimated dietary intake values, was undertaken. To discriminate among samples with different origins, linear discriminant analysis (LDA) and principal component analysis (PCA) were applied. RESULTS: The analytical methods used for analyses were successfully validated. In the quantification of elements, no significant differences were detected in the concentrations of the elements that were analyzed. Based on the fresh weight of kimchi, among the macro elements, the concentrations of Na and K were relatively high, with values of 4181.9-9919.8 mg kg-1 and 1661.8-6623.5 mg kg-1 , respectively. Among the trace elements that were analyzed, zinc in Korean samples, and strontium in Chinese samples showed the highest concentrations, at 2.67 and 2.98 mg kg-1 , respectively. Concentration levels of the toxic trace elements were within permissible limits. The amount of daily intake and provisional daily intake of each element calculated based on kimchi intake confirmed its safety for consumption. Linear discriminant analysis and PCA successfully discriminated among the samples of Chinese and Korean origin. CONCLUSION: The provisional daily intake of the toxic elements was within provisional tolerable daily intake values. The normal intake of kimchi could not pose a threat upon consumption. © 2019 Society of Chemical Industry.

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

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.