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. 2021 Jan;58(1):389-396.
doi: 10.1007/s13197-020-04777-9. Epub 2020 Sep 17.

Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea

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Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea

Hae-Won Lee et al. J Food Sci Technol. 2021 Jan.

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: Geographical origin; Kimchi; Proteomic analysis; Shotgun proteomics.

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Conflict of interest statement

Conflicts of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
PCA scatter plot of Korean and Chinese kimchi samples. Blue and red squares denote Chinese and Korean kimchi samples, respectively
Fig. 2
Fig. 2
HCA dendrogram of Korean and Chinese kimchi samples. C1–10, Chinese kimchi samples; K1–10, Korean kimchi samples
Fig. 3
Fig. 3
Heat map of Korean and Chinese kimchi samples. Proteins included in the heat map were significantly increased in either Chinese (C1–10) or Korean (K1–10) kimchi (p < 0.001). The color intensity is proportional to the relative protein abundance

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