배추김치 저장 조건별 품질 특성 및 김치유산균의 지방세포분화 억제 효능

박기범1,*, 전종인1, 차연수2
Ki Bum Park1,*, Jong In Jeon1, Youn Soo Cha2
Author Information & Copyright
1㈜대유위니아 연구소
2전북대학교 식품영양학과
1Research and Development Center, DAYOU WINIA Co., Ltd., Asan 336-843, Korea
2Department of Food Science and Human Nutrition, BK21 Plus Project, Chonbuk National University, Jeonju 561-756, Korea
*Corresponding author: Ki Bum Park, Research and Development Center, DAYOU WINIA Co., Ltd., Asan 336-843, Korea, Tel: 82-41-530-6066, Fax: 82-41-530-3378, E-mail:

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019


Obesity, most often defined as a body mass index (BMI) of ≥ 30 kg/m2 caused by an imbalance between energy intake and expenditure. It is widely recognized as the largest and fastest growing public health problem in the developed and developing world. Obesity results by an increase in adipose tissue mass, resulting from the multiplication of fat cells followed by adipogenesis and increased deposition of intracellular cytoplasmic triglycerides. In this study, we investigated the anti-adipogenic properties of the extracts (KEs) obtained from Kimchi (Korean traditional fermented vegetable) fermented using Kimchi refrigerator under different storage conditions. The intracellular lipid droplets in the differentiated adipocytes were also measured. We observed that the KEs significantly lower the contents of cellular triglyceride and formation of intracellular lipid droplets. These results suggested that KEs have anti-adipogenic effects and may contribute to food industries in developing functional.

Keywords: kimchi; adipocyte; ornithine; Weissella koreensis