Pub Date : 2023-10-09DOI: 10.1186/s42779-023-00204-4
David Nugroho, Reggie Surya, Jirapad Janshongsawang, Aphinya Thinthasit, Rachadaporn Benchawattananon
Abstract Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data were obtained via comprehensive interviews conducted with a consumer, a food technology lecturer, an owner of a traditional shop, and a government staff member. The study was conducted in the Khon Kaen Province. The data supporting the research were obtained through a comprehensive review of relevant literature. Som tum is considered a significant aspect of the cultural experience in Thailand, particularly in the northeastern region. This particular food item has gained popularity among a broader demographic and is now regularly consumed as a staple food. Currently, this product has been introduced as an innovative addition to the business sector, with its availability in various products including ready-to-eat and seasoning. Som tum has the potential in the health food sector because it is made from many ingredients, so it is rich in glutamic acid, vitamin C, protease enzymes and essential amino acids which are good for human health. The objective of this article was to impart information relating to the historical background, uniqueness, composition, processing, health benefits, development, and innovation of som tum.
Som tum是一种被广泛认可的传统民族美食，起源于泰国。这道菜由多种食材组成，包括生木瓜、西红柿、辣椒、棕榈糖、大蒜、酸橙和烤花生等。这种食物在名称、历史、文化、性质和味道方面都是独一无二的。增强健康、体能和免疫力是有益的结果。本研究采用描述性方法。这些数据是通过对一位消费者、一位食品技术讲师、一位传统商店老板和一位政府工作人员进行全面采访获得的。这项研究在孔敬省进行。通过对相关文献的全面回顾，获得了支持本研究的数据。Som tum被认为是泰国文化体验的一个重要方面，特别是在东北部地区。这种特殊的食物在更广泛的人群中受到欢迎，现在经常被作为主食食用。目前，该产品已作为一种创新产品引入商业领域，可用于各种产品，包括即食和调味料。Som tum在保健食品领域具有潜力，因为它由多种成分制成，因此富含对人体健康有益的谷氨酸、维生素C、蛋白酶和必需氨基酸。本文的目的是传授有关番麻的历史背景、独特性、组成、加工、健康益处、发展和创新的信息。
{"title":"Som tum, the famous ethnic food of Thailand: its benefit and innovations","authors":"David Nugroho, Reggie Surya, Jirapad Janshongsawang, Aphinya Thinthasit, Rachadaporn Benchawattananon","doi":"10.1186/s42779-023-00204-4","DOIUrl":"https://doi.org/10.1186/s42779-023-00204-4","url":null,"abstract":"Abstract Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data were obtained via comprehensive interviews conducted with a consumer, a food technology lecturer, an owner of a traditional shop, and a government staff member. The study was conducted in the Khon Kaen Province. The data supporting the research were obtained through a comprehensive review of relevant literature. Som tum is considered a significant aspect of the cultural experience in Thailand, particularly in the northeastern region. This particular food item has gained popularity among a broader demographic and is now regularly consumed as a staple food. Currently, this product has been introduced as an innovative addition to the business sector, with its availability in various products including ready-to-eat and seasoning. Som tum has the potential in the health food sector because it is made from many ingredients, so it is rich in glutamic acid, vitamin C, protease enzymes and essential amino acids which are good for human health. The objective of this article was to impart information relating to the historical background, uniqueness, composition, processing, health benefits, development, and innovation of som tum.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135095744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-04DOI: 10.1186/s42779-023-00191-6
Ümit Sormaz, Kadir Dursun, Neslihan Onur
Abstract Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.
梅夫列维菜(Mevlevi cuisine)是土耳其科尼亚(Konya)的一种民族菜系，它承载着该地区的历史痕迹。据了解，随着更多以民族美食为理念的餐厅开业，该地区在美食旅游方面将会产生积极的互动。研究目的:利用菜单分析法，对偏爱民族餐厅的客人对民族美食的餐食和饮品进行评价。本研究采用了定性研究模式之一的个案研究。研究样本包括somatfihi Ma Fih餐厅，该餐厅试图通过土耳其科尼亚省的Mevlevi美食概念来保持民族饮食文化的活力，并自愿参与研究。研究的数据收集阶段是根据与这家餐厅的经理和厨师的访谈，文件审查和信息进行的，这构成了研究的样本。根据研究结果，从菜单中选取了14个菜单项进行菜单工程分析。经过分析，共有6个产品被纳入明星组，4个产品被纳入问题组，3个产品被纳入马组，1个产品被纳入谜题组。研究结果表明，喜欢民族菜的客人不喜欢的Mevlevi菜应该从菜单中删除，取而代之的是味道更浓郁的菜。
{"title":"Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’","authors":"Ümit Sormaz, Kadir Dursun, Neslihan Onur","doi":"10.1186/s42779-023-00191-6","DOIUrl":"https://doi.org/10.1186/s42779-023-00191-6","url":null,"abstract":"Abstract Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135596087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-02DOI: 10.1186/s42779-023-00203-5
Merve Onur, Firuze Ceylan
Abstract Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral wheat varieties. Having survived without any genetic modification, ancestral wheat is a biological and cultural heritage. The rich nutritional value, unique flavor, and aroma of ancestral wheat varieties make them more valuable than their modern equivalents. However, prioritizing the production of modern wheat varieties has prompted the oblivion of ancestral ones and a decline in their production. This study aimed to raise awareness about the registered ancestral wheat varieties (i.e., siyez, gacer, and menceki), the cultural heritage of Anatolia, which has sunk into oblivion. To this end, it tackled the general characteristics of ancestral wheat varieties, an indispensable part of the Turkish cuisine, their nutritional value, and their use in local cuisines. Increasing the use of these registered ancestral wheat varieties in local culinary cultures and ensuring the sustainability of local values increases the significance of this study.
{"title":"Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)","authors":"Merve Onur, Firuze Ceylan","doi":"10.1186/s42779-023-00203-5","DOIUrl":"https://doi.org/10.1186/s42779-023-00203-5","url":null,"abstract":"Abstract Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral wheat varieties. Having survived without any genetic modification, ancestral wheat is a biological and cultural heritage. The rich nutritional value, unique flavor, and aroma of ancestral wheat varieties make them more valuable than their modern equivalents. However, prioritizing the production of modern wheat varieties has prompted the oblivion of ancestral ones and a decline in their production. This study aimed to raise awareness about the registered ancestral wheat varieties (i.e., siyez, gacer, and menceki), the cultural heritage of Anatolia, which has sunk into oblivion. To this end, it tackled the general characteristics of ancestral wheat varieties, an indispensable part of the Turkish cuisine, their nutritional value, and their use in local cuisines. Increasing the use of these registered ancestral wheat varieties in local culinary cultures and ensuring the sustainability of local values increases the significance of this study.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135791292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-26DOI: 10.1186/s42779-023-00202-6
Dae Young Kwon, Kim Soon-Hee, Kyung Rhan Chung, James W. Daily, Sunmin Park
{"title":"Correction: Science and philosophy of Korea traditional foods (K-food)","authors":"Dae Young Kwon, Kim Soon-Hee, Kyung Rhan Chung, James W. Daily, Sunmin Park","doi":"10.1186/s42779-023-00202-6","DOIUrl":"https://doi.org/10.1186/s42779-023-00202-6","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134887140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-19DOI: 10.1186/s42779-023-00196-1
İbrahim Çekiç
Abstract Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to make inferences on the content characteristics of the determined desserts. For the objectives of the study, firstly the Ottoman archives were examined and old cookbooks were reviewed. In this context, it has been determined that six desserts containing chicken, lamb, and fish (chicken breast pudding, neck dessert, anchovy dessert, quince dessert with minced meat) and fish and lamb glue (diamante dessert, diamante dessert with mutton legs) are included in traditional Turkish cuisine. As a result of the evaluations made on the current literature and old cookbooks, it has been understood that the desserts in question are on the verge of being forgotten and that ready-made jelly desserts have taken the place of diamante desserts. It is important for these desserts, which reflect the traditional taste of the Turkish nation, to be popularized and transformed into tourism products, in terms of protecting the ethnic and cultural heritage, adopting a sustainable structure, and promoting and marketing them.
{"title":"Think outside the box: traditional meat desserts in the culture of Turkish cuisine","authors":"İbrahim Çekiç","doi":"10.1186/s42779-023-00196-1","DOIUrl":"https://doi.org/10.1186/s42779-023-00196-1","url":null,"abstract":"Abstract Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to make inferences on the content characteristics of the determined desserts. For the objectives of the study, firstly the Ottoman archives were examined and old cookbooks were reviewed. In this context, it has been determined that six desserts containing chicken, lamb, and fish (chicken breast pudding, neck dessert, anchovy dessert, quince dessert with minced meat) and fish and lamb glue (diamante dessert, diamante dessert with mutton legs) are included in traditional Turkish cuisine. As a result of the evaluations made on the current literature and old cookbooks, it has been understood that the desserts in question are on the verge of being forgotten and that ready-made jelly desserts have taken the place of diamante desserts. It is important for these desserts, which reflect the traditional taste of the Turkish nation, to be popularized and transformed into tourism products, in terms of protecting the ethnic and cultural heritage, adopting a sustainable structure, and promoting and marketing them.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135014424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-14DOI: 10.1186/s42779-023-00183-6
Soon-Hee Kim, Juyeon Ko, Dae Young Kwon
Abstract Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abundant there, a way to make delicious soybeans has been developed. Jang is a food made by fermenting soybeans, and representative types include doenjang , gochujang , kanjang , and cheongkukjang . Koreans usually season their food with jangs instead of salt. The representative seasoning of Korea traditional food is jang and yangnyom . When soybeans are fermented, soybean proteins decompose and produce fermentation by-products such as peptides, amino acids, and organic acids that provide new taste and flavor. Therefore, seasoning with jang provides a much richer taste than salt alone. Jang is an essential element of Korean food, adding taste and flavor to other dishes. Since jang is the most important and widely used food in Korean cuisine, Koreans have devoted all their efforts to making jang . These efforts include cleaning the surrounding environment, hanging meju (the blocked soybean) under the roof to dry, using charcoal and red pepper, and more. From a modern scientific perspective, their earnest devotion served functions of hygiene, moisture control, microbial inoculation, and salt control. Jang is a unique Korean food culture born from the tireless efforts of Korean mothers to feed their families with the most delicious food possible, even during times of food scarcity when they had to survive on rough grass.
{"title":"Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet","authors":"Soon-Hee Kim, Juyeon Ko, Dae Young Kwon","doi":"10.1186/s42779-023-00183-6","DOIUrl":"https://doi.org/10.1186/s42779-023-00183-6","url":null,"abstract":"Abstract Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abundant there, a way to make delicious soybeans has been developed. Jang is a food made by fermenting soybeans, and representative types include doenjang , gochujang , kanjang , and cheongkukjang . Koreans usually season their food with jangs instead of salt. The representative seasoning of Korea traditional food is jang and yangnyom . When soybeans are fermented, soybean proteins decompose and produce fermentation by-products such as peptides, amino acids, and organic acids that provide new taste and flavor. Therefore, seasoning with jang provides a much richer taste than salt alone. Jang is an essential element of Korean food, adding taste and flavor to other dishes. Since jang is the most important and widely used food in Korean cuisine, Koreans have devoted all their efforts to making jang . These efforts include cleaning the surrounding environment, hanging meju (the blocked soybean) under the roof to dry, using charcoal and red pepper, and more. From a modern scientific perspective, their earnest devotion served functions of hygiene, moisture control, microbial inoculation, and salt control. Jang is a unique Korean food culture born from the tireless efforts of Korean mothers to feed their families with the most delicious food possible, even during times of food scarcity when they had to survive on rough grass.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135489316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-11DOI: 10.1186/s42779-023-00200-8
Yeliz Demir, Serkan Bertan
Abstract This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.
{"title":"Spatial distribution of Türkiye’s local Turkish coffee kinds","authors":"Yeliz Demir, Serkan Bertan","doi":"10.1186/s42779-023-00200-8","DOIUrl":"https://doi.org/10.1186/s42779-023-00200-8","url":null,"abstract":"Abstract This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135938069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage ( Brassica rapa ) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S -transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health.
{"title":"Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai","authors":"David Nugroho, Reggie Surya, Fahrul Nurkolis, Ervan Surya, Aphinya Thinthasit, Nurkhalida Kamal, Jin-Seok Oh, Rachadaporn Benchawattananon","doi":"10.1186/s42779-023-00201-7","DOIUrl":"https://doi.org/10.1186/s42779-023-00201-7","url":null,"abstract":"Abstract Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage ( Brassica rapa ) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S -transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health.","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135981381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-29DOI: 10.1186/s42779-023-00198-z
Ellington Chukwu, W. Dogbe
{"title":"The cause and effect of the nutrition transition in Nigeria: analysis of the value of indigenous knowledge and traditional foods in Enugu State, Igboland","authors":"Ellington Chukwu, W. Dogbe","doi":"10.1186/s42779-023-00198-z","DOIUrl":"https://doi.org/10.1186/s42779-023-00198-z","url":null,"abstract":"","PeriodicalId":38042,"journal":{"name":"Journal of Ethnic Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44317424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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