A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria.
A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria.
复制标题
DOI：
10.4163/jnh.2018.51.1.1
复制
发表时间：
2018-01-01
影响因子：
--
通讯作者：
Cha, Y. S.
中科院分区：
文献类型：
--
作者：
Kim BohKyung, Kim BohKyung;Mun EunGyung, Mun EunGyung;Cha, Y. S.
目的：本文概述了1995年至2017年发表的关于泡菜和泡菜乳酸菌的健康益处的研究论文的趋势。方法：收集1995年至2017年关于泡菜和泡菜乳酸菌的所有出版物，并进行综述和分类。这篇综述文章涵盖了泡菜和泡菜乳酸菌的实验，临床试验和流行病学研究的健康益处的出版物。结果：在此期间，泡菜的出版物数量为590：385篇韩语出版物和205篇英语出版物。关于泡菜和泡菜乳酸菌的健康益处的出版物数量为韩语95篇，英语54篇。在实验模型中，关于泡菜和泡菜乳酸菌的出版物数量分别为84和38。在临床试验中发现了10篇关于泡菜的研究论文和7篇流行病学的出版物。泡菜或泡菜乳酸菌在体外、细胞和体内动物模型中对氧化应激、致突变性、毒性、癌症、血脂异常、高血压、免疫和炎症具有保护作用。此外，在人体临床试验中，泡菜对血脂、肠道菌群、铁状态、肥胖和代谢参数都有影响。在流行病学方面，泡菜对高血压、哮喘、特应性皮炎、鼻炎、胆固醇水平和自由基有影响。结论：本文综述了有关泡菜和泡菜乳酸菌的健康益处的出版物，通过建立泡菜健康益处评价数据库，提出了泡菜和泡菜乳酸菌研究的未来方向。
Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.