Academic Journal
Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach
| Title: | Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach |
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| Authors: | Namhee Kim, Boyeon Park, So Yeong Mun, Eun Ji Choi, Moeun Lee, Jung Hee Song, Jin Yong Kang, Daun Kim, Ho Myeong Kim |
| Source: | Journal of Agriculture and Food Research, Vol 20, Iss , Pp 101713- (2025) |
| Publisher Information: | Elsevier, 2025. |
| Publication Year: | 2025 |
| Collection: | LCC:Agriculture (General) LCC:Nutrition. Foods and food supply |
| Subject Terms: | Kimchi, Starter culture, Leuconostoc mesenteroides WiKim32, Latilactobacillus curvatus WiKim0094, Neuroinflammation, Sensory evaluation, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641 |
| More Details: | Kimchi, a traditional Korean fermented food, is valued for its health-promoting properties, primarily attributed to lactic acid bacteria (LAB). Starter cultures are increasingly recognized as a practical solution for achieving standardization in industrial kimchi production, with recent trends highlighting the rising demand for their application. This study examined the neuroinflammation-modulating and sensory-enhancing effects of kimchi produced using Latilactobacillus curvatus WiKim0094 (WiKim0094) as a starter, alone and in combination with Leuconostoc mesenteroides WiKim32 (WiKim32). The cell-free conditioned medium of WiKim0094 significantly reduced lipopolysaccharide-induced nitric oxide production and glial cell proliferation, indicating its anti-neuroinflammatory potential. Kimchi fermented with WiKim0094 alone showed high LAB dominance but lower sensory preference. Co-inoculation with WiKim32 improved the sensory characteristics of WiKim0094-inoculated kimchi. Additionally, combined starter kimchi showed reduced IL-1β and IL-6 expression in glial cells, supporting its neuroinflammation-modulating effects. These findings suggest that the combined use of WiKim0094 and WiKim32 as starters produces multifunctional kimchi with health benefits and enhanced sensory qualities, thus contributing to further advancements in the kimchi industry through the use of combined starter cultures. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2666-1543 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2666154325000845; https://doaj.org/toc/2666-1543 |
| DOI: | 10.1016/j.jafr.2025.101713 |
| Access URL: | https://doaj.org/article/ce7a9e2e91b24ac4b8e03cebaa49ea07 |
| Accession Number: | edsdoj.7a9e2e91b24ac4b8e03cebaa49ea07 |
| Database: | Directory of Open Access Journals |
| ISSN: | 26661543 |
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| DOI: | 10.1016/j.jafr.2025.101713 |
| Published in: | Journal of Agriculture and Food Research |
| Language: | English |