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.
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Acknowledgements
This research was supported by a grant from the World Institute of Kimchi (KE1601-4 and KE2002-2), funded by the Ministry of Science and ICT, Republic of Korea. We thank Dr. Joseph Kwon and Ms. Kyung-Seo Oh (Korea Basic Science Institute, Republic of Korea) for their assistance with the proteomic analysis.
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Lee, HW., Yoon, SR., Yang, JS. et al. Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea. J Food Sci Technol 58, 389–396 (2021). https://doi.org/10.1007/s13197-020-04777-9
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DOI: https://doi.org/10.1007/s13197-020-04777-9