Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China
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Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea Hae-Won Lee1 • So-Ra Yoon1 • Ji-Su Yang1 • Hee Min Lee1 • Su-Ji Kim1 Jae Yong Lee1 • In Min Hwang1 • Su-Yeon You1 • Ji-Hyoung Ha1
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Revised: 3 July 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract 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. Keywords Kimchi Proteomic analysis Shotgun proteomics Geographical origin
Hae-Won Lee, So-Ra Yoon and Ji-Su Yang have contributed equally to this work.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04777-9) contains supplementary material, which is available to authorized users. & Ji-Hyoung Ha [email protected] 1
Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Republic of Korea
Introduction Kimchi, a United Nations Educational, Scientific, and Cultural Organization-designated heritage asset, is a traditional Korean food that has been consumed for over 2000 years as a side dish for many meals (Jung et al. 2014), and has been reported to possess functional health effects (Song and Lee 2014). Kimchi is also a low-calorie food that is rich in vitamins, minerals, and dietary fiber (Song and Lee 2014, Chang et al. 2008). Because of its potential health benefits, kimchi has been extensively studied worldwide. Not only is kimchi the representative ethnic food of Koreans (Kim, 2013), it is also widely consumed in other countries, such as Japan and China (Patra et al. 2016). In addition, a significant amount of commercial kimchi is imported from China to Korea (2016 import price; $ 121,450,000) because the cost of manufacturing kimchi is lower in China (Park 2017). In general, fresh vegetables contain less than 1% of protein (Vincente et al. 2014). However, although it accounts for only a small proportion of vegetables, protein serves as a key component of certain molecular machinery for cellular activity (Pflieger et al. 2011). In addition, although vegetable proteins lack essential amino acids compared with animal proteins (Ananey-Obiri et al. 2018), they do not contain any additional saturated fats and cholesterol, which are prevalent causes
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