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“Spreading excellence of Korean fermented food”
Kang Sa-ouk, Professor of Biological Sciences at Seoul National University
Biophysicist and microbiologist Kang Sa-ouk is credited with a number of his contributions to the fields: 1) putting an end to the Japanese claim that kimchi originated from Japan – it is Korean 2) publishing a paper that lactobacillus in kimchi can be effective for AI and various diseases of chicken – BBC reported the paper 3) finding cyclic dipeptides in culture medium of kimchi lactobacillus and commercializing the technique 4) studying on methylglyoxal and drawing a substantial result in the anticancer substance research that can remove harmful substances in the body. BBC and MBC paid a great attention to the cyclic dipeptides Kang found which are not destroyed even after the heat sterilization. Kang also exerted part of his effort in development of feedstuff additives that can alter infectious disease researches and antibiotics while actively publishing 160 papers and obtaining 20 patents in the field of microbiology. Kang asserts that the cyclic dipeptides in kimchi lactobacillus are still alive even after long fermentation and cooking above 100¡É, and eating 100g of well fermented kimchi a day can give you antibacterial, antivirus and anticancer effects. The same amount of these cyclic dipeptides are also found in soybean paste, soy sauce and pickled seafood, according to Kang. Currently, Kang is researching on cultivating ‘bacillus subtilis’. Bacillus subtilis is the bacillus fermentative organism used for making soybean paste, fast-fermented bean paste and pickled seafood. Germany and France are known as the pioneers of microbiology. While researching on blood cancer and protein tissues abroad, Kang found the concentrated vitamin C substances in the cancer tissues. He formulated a hypothesis on its decomposition process and published a paper about the methylglyoxal made by the microorganism in the process of the monosaccharide carbhydrate appetite and lactic acid fermentation. The enzyme in the body that cultivates cells and removes foreign substances is revealed to be accumulated in the body; and the possibility of the synthesis and formation of the methylglyoxal, and the research on the hypothesis ‘the faster the methylglyoxal increases the slower the cell growth’ has been going on for the last 10 years in the USA. Regarding the matter, Kang said that a research on microbiological component analysis in relation to the methylglyoxal is urgent, like he found the answer from kimchi lactobacillus. Kang is the first microbiology graduate of Seoul National University and obtained a doctoral degree in biophysics from University of Giessen in Germany. He also worked as a theoretical biology researcher, and also as a biophysics researcher, at University of Chicago. Kang says that Korea has the advantage in research on clinical demonstration of kimchi from which Korea can lead the fields of fermentation and microbiology.
Note: <Power Korea> “rewrites” the Korean article in English “concisely” for native English speakers and staff of foreign missions in Korea.
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