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.

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness.

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson's correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food.

This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto-aggregation), and functional characteristics (antimicrobial, antioxidant, and ß-galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L. plantarum WiKim84, Pediococcus pentosaceus WiKim85, P. pentosaceus WiKim86, and L. plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce ß-glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains (L. plantarum WiKim83, L. plantarum WiKim84, and L. plantarum WiKim87) to be superior. L. plantarum WiKim84 showed high antimicrobial activity against pathogens, and L. plantarum WiKim83 exhibited the highest antioxidant and ß-galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L. plantarum WiKim83 and L. plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, ß-galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.

Impact of germination on the structures and in vitro digestibility of starch from waxy brown rice.

The in vitro digestibility as well as the molecular and crystalline structures of waxy rice starches isolated from brown rice, germinated brown rice (GBR), ultrasonicated GBR, and heat-moisture treated GBR were investigated. The germinated brown rice starch (GBRS) had a lower average molecular weight and a higher proportion of DP 6-12 in amylopectin than brown rice starch (BRS). The relative crystallinity, intensity ratio of the band at 1,047 cm(-1) and 1,022 cm(-1), gelatinization temperature and pasting temperature of waxy rice starch were reduced by germination. However, the ultrasonication and heat-moisture treatment of GBRS increased the relative crystallinity and gelatinization temperature. The digestibility of starch from brown waxy rice was increased by germination. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents were 50.5%, 42.4%, and 7.1% in BRS, and 69.0%, 27.9% and 3.1% in GBRS, respectively. The ultrasonication and heat-moisture treatment of GBRS reduced RDS content and increased RS content in raw and gelatinized starches. The decrease in starch digestibility of cooked GBR was more pronounced after heat-moisture treatment than after ultrasonication.

Influence of molecular structure on physicochemical properties and digestibility of normal rice starches.

Normal rice starches were isolated from six different rice varieties grown in Korea and their molecular structure, crystalline structure, and in vitro digestibility were investigated. Apparent amylose content was the highest in starch from Junam cultivar (25.5%) and lowest in Hopum (22.4%). Starch from Hiami cultivar had the lowest molecular weights of amylose and amylopectin, average amylopectin chain length, proportion of short chains (DP 6-12), and proportion of long chains (DP≥37) among the tested rice starches. The relative crystallinity and ratio of 1047/1022 ranged from 30.2 to 36.7% and from 0.638 to 0.652, respectively. Hiami had the lowest gelatinization temperatures and the highest gelatinization enthalpy. Hiami had the highest pasting temperature (92.1°C), the lowest setback (515cP) and final viscosity (876cP), whereas Hanareum had the lowest pasting temperature (82.7°C), the highest setback (1002cP), and final viscosity (1580cP). The rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) content ranged from 43.9-53.5%, 35.5-52.6%, and 0.5-15.6%, respectively. The Junam cultivar had the lowest RDS content, whereas Hiami had the highest RDS content. The RS content of Hanareum (16.2%) and Boramchan (14.5%) was significantly higher than that of other normal rice cultivars (3.0-6.5%).

Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches.

The in vitro digestibility, molecular structure and crystalline structure of waxy rice starches isolated from six Korean cultivars (Shinsun, Dongjin, Baekok, Whasun, Chungbaek, and Bosuk) were investigated. The molecular weight (M(w)) of waxy rice starches ranged from 1.1 × 10(8)g/mol to 2.2 × 10(8)g/mol. Chungbaek waxy rice starch had the highest average chain length (24.3) and proportion (20.7%) of long branch chains (DP ≥ 37), and the lowest proportion (19.0%) of short branch chains (DP 6-12) among the tested six waxy rice starches. The relative crystallinity and intensity ratio of 1047/1022 ranged from 38.9% to 41.1% and from 0.691 to 0.707, respectively. Chungbaek had the highest gelatinization temperature and enthalpy. Chungbaek had the highest pasting temperature (70.7 °C), setback (324 cP) and final viscosity (943 cP), whereas Baekok showed the highest peak viscosity (1576 cP) and breakdown (1031 cP). Chungbaek had lower rapidly digestible starch (RDS) content and expected glycemic index (eGI), and higher resistant starch (RS) content, whereas Whasun exhibited higher RDS content and eGI. The slowly digestible starch (SDS) content of Shinsun (38.3%) and Bokok (32.0%) was significantly higher than that of other cultivars (11.3-22.0%).

Effects of right- versus left-arm injections of contrast material on computed tomography of the head and neck.

OBJECTIVE: To investigate the effects of the right- and left-arm injections of contrast material on image quality in computed tomography of the head and neck. METHODS: Sixty patients were prospectively and randomly assigned into 2 groups. Eighty milliliters of contrast material (iodine concentration, 300 mg/mL) was administered into the right (n = 30) or the left (n = 30) antecubital vein at a 2-mL/s injection rate. The attenuation of the carotid artery (CA) and the internal jugular vein (IJV) was measured at 1.5-second intervals in each patient. The mean attenuation values for CA and IJV, the time to reach peak attenuation, the duration of diagnostic window (both CA and IJV enhancement were greater than 150 HU), the perivenous artifacts, and the retrograde flow of contrast material column from the subclavian or brachiocephalic vein were statistically compared between patients with right-arm injection and those with left-arm injection. RESULTS: The mean attenuation values in CA and IJV were slightly higher in patients with right-arm injection than in those with left-arm injection, although no significant difference was reached (P = 0.06 for CA and 0.07 for IJV). The right-arm injection resulted in significantly reduced perivenous artifacts and retrograde flow of contrast material column. There were no significant differences in the time to reach the peak attenuation and in the duration of the diagnostic window between the 2 groups. CONCLUSIONS: The right-arm injection of contrast material may provide better image quality in the computed tomography of the head and neck when compared with the left-arm injection.

Multi-detector row CT of the head and neck: comparison of different volumes of contrast material with and without a saline chaser.

INTRODUCTION: The aim of this study was to determine the effect of different volumes of contrast material with and without a saline chaser on tissue enhancement in multidetector row CT (MDCT) of the head and neck. METHODS: In a blind prospective fashion, 120 patients were randomized into the following four groups: group 1, 80 ml contrast material administered at a flow rate of 2.0 ml/s; group 2, 80 ml followed by 40 ml saline at 2.0 ml/s; group 3, 60 ml at 1.5 ml/s; and group 4, 60 ml followed by 30 ml saline at 1.5 ml/s. The attenuation values of the carotid artery, internal jugular vein, and muscle were measured at an interval of 1.5 s in each patient. The degree of perivenous artifacts was subjectively assessed. RESULTS: Mean attenuation values in the carotid artery and internal jugular vein were significantly higher in groups 1 and 2 than in groups 3 and 4. The width of the diagnostic window (both carotid and jugular enhancement >150 HU) were significantly longer in groups 1 and 2 than in groups 3 and 4. The addition of a saline chaser did not result in improved vascular enhancement or a wider diagnostic window, but reduced perivenous artifacts, compared with using contrast material alone. CONCLUSION: Reduction of contrast material from 80 to 60 ml results in insufficient enhancement of neck vessels. In addition, the benefit of a saline chaser technique is not obvious except for its ability to reduce perivenous artifacts.