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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.9 No.2
- 발행연도
- 2004.6
- 수록면
- 161 - 166 (6page)
이용수
초록· 키워드
The effects of kimchis intake on Helicobacter pylori infection in the stomach, the counts of lactic acid bacteria in the large intestine, and bacterial enzymes (β-glucosidase, β-glucuronidase) and pH in feces were examined. A total of 20 participants (age range 34～57) were assessed for H. pylori infection status by ¹³C urea breath test. Fourteen participants were eliminated because they were H. pylori-negative. This study consisted of 4 consecutive phase, each of which lasted 4 weeks. Three hundred grams of kimchi were administered to H. pylori-infected subjects during the kimchi phase, followed by 4 weeks of control phase. During the control phase, subjects consumed 60 g of kimchi, the minimum amount in their customary diets. All participants were found to be H. pylori-positive during all experimental periods. During the kimchi phase, delta over baseline (DOB) level was lower than during the control phase, although significant difference between the kimchi and control phases were not found (p=0.9439). However, the counts of Lactobacillus sp. and Leuconostoc sp. significantly (p＜0.0005) increased during the kimchi phase. β-Glucosidase and β-glucuronidase activities and pH were significantly decreased by kimchi intake compared to control (p=0.0001). These results suggested that kimchi consumption did not show any therapeutic effect on H. pylori in the stomach. However, kimchi seemed to be a good food for colon health, since it increased the beneficial bacteria such as lactobacillus and decreased toxic enzyme (β-glucosidase and β-glucuronidase) activity and pH.
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목차
- Abstract
- INTRODUCTION
- MATERIALS AND METHODS
- RESULTS AND DISCUSSION
- ACKNOWLEDGMENTS
- REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018079733
