Fermented Foods of Korea and Their Functionalities

Round 1

Reviewer 1 Report

The manuscript entitled “Fermented Foods in Korea and Their Functionalities” provide comprehensive information about traditional fermented foods and potential health benefits. In general, the authors summarized numerous studies and manuscript was written in a logical way. However, there are some problems need to be clarified before publication.

1.       The author should thoroughly revise all Figures in the manuscript to make it clear and standardized.

2.       Table 5, Page 22, anti-inflammation part, TNF-r or TNF-ɑ? Please check the whole manuscript such as these mistakes.

3.       Fermentation is international journal with reader from all over the world. Please cited English references rather than Korean journal.

4.       Line 552-558, citations should be given here.

5.       Line 794, it is interesting that fermented foods exhibited potential anti-cancer ability. Also, the author provided numerous evidences to support this point. Additionally, the author provided more discussion about the molecular mechanism.

6.       In this manuscript, there are many abbreviations, such as Line 569 renin-angiotensin system (RAS), please provide an abbreviations list.

Author Response

 Dear  Reviewer 1, 

The manuscript entitled “Fermented Foods in Korea and Their Functionalities” provide comprehensive information about traditional fermented foods and potential health benefits. In general, the authors summarized numerous studies and manuscript was written in a logical way. However, there are some problems need to be clarified before publication.

1. The author should thoroughly revise all Figures in the manuscript to make it clear and standardized.

 Response; I drew the figures as you suggested and presented the modifications.
           (Figure 1~12)

2. Table 5, Page 22, anti-inflammation part, TNF-r or TNF-ɑ?
   Please check the whole manuscript such as these mistakes.

Response; The indicators were carefully checked as suggested.
 Overall table 4 format has been modified.
 (We changed Table 5 to Table 4.)

3. Fermentation is international journal with reader from all over the world. Please cited English references rather than Korean journal.

Response; We appreciate the reviewer for the valuable suggestion.
As suggested, we have tried to cite references in English as much as possible.
The functionality of Korean fermented foods has been widely published internationally. However, references to the manufacturing process and types of Korean fermented foods are mainly published books or paper versions in Korean.

11. Song, YO: The functional properties of kimchi for the health benefits. Food Industry and Nutrition 2004, 9, 27-33.
12. Yang, H.J, Chung, KR, Kwon DY: DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili. J Ethnic Foods 2017,4:154-162.
13. Patra, J.K, Das G, Paramithiotis S, Shin HS: Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. Front Microbiol 2016, 7:1493
14. Lee CH; Korean Food and Ways;The Root of Health Functional Food, Springer, Singapore 2022,139~181.
15. Koo OK, Lee SJ, Chung KR, Jang DJ, Yang HJ, Kwon DY: Fermented marine products. J Ethnic Foods 2016 3:107-116.
    
    4. Line 552-558, citations should be given here.

      Response; As suggested, references (66, 75) have been added.
      (Page 24, line 558-559)

5. Line 794, it is interesting that fermented foods exhibited potential anti-cancer ability. Also, the author provided numerous evidences to support this point. Additionally, the author provided more discussion about the molecular mechanism.

Response; We appreciate the reviewer for the valuable suggestion
We attempted to provide a mechanism for the anticancer effects of fermented foods.

6. In this manuscript, there are many abbreviations, such as Line 569 renin-angiotensin system (RAS), please provide an abbreviations list.

Response; As suggested, we have presented a list of abbreviations
                  in table 4 (bottom). (Page 23)

Author Response File: Author Response.docx

Reviewer 2 Report

The manuscript represents very interesting and broad review on traditional Korean fermented foods and describes both: technological aspects and health promoting properties. However, first of all an extensive language correction is necessary, done by a native speaker preferably.

There are also several issues to be done referring to the article composition and editorial aspects:

- Table 1 content does not match the title and the subsequent comments in the text. Probably the content of Table 3 was introduced there by a mistake

- all tables should represent the same format (vertical lines separating the lines?)

- Figures 10 and 12 - improper words splitting in some text boxes

- Table 5 requires  major modification - the headings of the columns do not always match the content of the cells below. The way of data presentation within a column should be more uniform

- As a separate chapter dedicated to intestinal microorganisms is proposed (Chapter 4), at least a part of the subchapter 3.5 (gut microbiom) should be involved into it to avoid unwanted repetitions.

Author Response

 Dear reviewer 2,

The manuscript represents very interesting and broad review on traditional Korean fermented foods and describes both: technological aspects and health promoting properties. However, first of all an extensive language correction is necessary, done by a native speaker preferably.

There are also several issues to be done referring to the article composition and editorial aspects:

1. Table 1 content does not match the title and the subsequent comments in the text. Probably the content of Table 3 was introduced there by a mistake

Response; Thanks you for carefully reviewing the manuscript.
Table 1 was deleted and the contents were corrected and described in the manuscript.
(Page 10, line 291-295 ~ page11, line 296-307)

2. All tables should represent the same format (vertical lines separating the lines?)

Response; As suggested, we have revised the contents of the tables in general.
         (Table 1~ Table 3)

3. Figures 10 and 12 - improper words splitting in some text boxes
   Response; I drew the figures as you suggested and presented the modifications.
   (Figure 1~12)
4. Table 5 requires major modification
   Response; As suggested, overall table 4 format has been modified.
   (We changed Table 5 to Table 4.)

5. The way of data presentation within a column should be more uniform
   Response; As suggested, we have revised tables in general.

6. As a separate chapter dedicated to intestinal microorganisms is proposed (Chapter 4),at least a part of the subchapter 3.5 (gut microbiom) should be involved into it to avoid unwanted repetitions.

Response; We appreciate the reviewer for the valuable suggestion. We have considered presenting intestinal microorganisms as Chapter 4. However, it has been presented as being too voluminous to present the gut microbiome.
We present it as part of Nutrients of fermented foods, gut microbiome and IBS in chapter 3.5 section (Page 26, line 708-710 ~ page 27 line 711~713).

Thank you!

Author Response File: Author Response.docx

Reviewer 3 Report

Although the manuscript entitled ‘’Fermented Foods in Korea and Their Functionalities’’ treats an interesting and relative uninvestigated topic as whole, it should be improved in terms of structure and information provided to worldwide readers.

Weaknesses

1.      The Abstract should be more punctual and correlated with the manuscript title, with focus on the functionalities of the fermented foods too.

2.      The Introduction part contains details very well known and / or unnecessary in the context of the journal (i.e. the long history of the microorganisms), to the detriment of other important / necessary information (for example - without being limited to this, the types of microorganisms involved in production of the traditional fermented foods).

3.      The text is relative hard understandable, from Abstract to point 2.4. (‘’Vinegar’’).

4.      The Traditional fermented foods in Korea are presented in an understandable form for people that are not familiar with these ones. The text referring to Kimchi, Jang and Jeotgal is not cohesive / coherent, providing a lot of heterogenous information, in an unstructured manner. The scientific background of data is missing.

5.      The technological processes of various products do not offer complete information such as working parameters (i.e. fermentation temperature, brine concentration, temperature of sterilization and so on), amount of ingredients (ratio raw material : ingredients), type of microorganisms, type of enzymes involved in process, types of flavor compounds, types of packaging etc.

6.      Terms such as ‘’long-term fermentation’’, ‘’much higher’’, ‘’a very short period’’, ‘’fungi and some bacteria’’, ‘’proper ripening’’ etc. cannot offer to the readers a scientific background of the traditional fermented foods.

7.      A lot of attention should be paid to the graphical part (i.e. Figure 8 is not complete, being unclear where the rice entered in the process; Figure 12 is also unfinished) both in terms of design and information provided.

8.      There are a lot of uncorrelated information (i.e. Table 1 do not contain information referring to the types of Jeotgal according to raw fish used as raw material; row 393: ‘’As shown in Figure 12 ….’’ refers, instead of Figure 12, to Figure 11). Table 5 includes the column ‘’Consumption’’, but the data refers to different aspects / parameters, being not unitary, the coherence of information needing to be much improved.

9.      The manuscript structure should be reviewed / improved (i.e. point 3.5. referring to the gut microbiome is strong correlated with the point 4.1 ‘’Effect of fermented food on intestinal microorganisms’’).

Strength points

1.      The part related to Vinegar (point 2.4) is presented in a relative different manner comparatively with points 2.1 (Kimchi), 2.2 (Jang) and 2.3 (Jeotgal), being a little bit more clear / structured and scientific-based.

2.      Point 3 of the manuscript (‘’Health benefits of Korean fermented foods’’) contains useful information referring to the composition and functionalities of the traditional fermented food.

Author Response

Dear reviewer 3,

I. Weaknesses

1. The Abstract should be more punctual and correlated with the manuscript title, with focus on the functionalities of the fermented foods too.

Response; In response to reviewer’s recommendation, we rephrased abstract as follows: (Page 1, line 16-31)
 Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed fermented foods for at least 5000 years. Fermented product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods like Jang (fermented soybean products), Kimchi (fermented vegetables), Jeotgal (fermented fish), and vinegar (Liquor with grain and fruit fermentation) are prominent fermented foods in Korean culture. These four major fermented foods have been passed down through the generations and define Korean cuisine. However, scientific advancements in the fermentation process increased productivity and facilitated global exports. Recently, Korean kimchi and Jang have garnered significant attention due to their nutritional and health-beneficial properties. The health benefits of various Korean fermented foods have been consistently supported by both preclinical and clinical research. Korean fermented foods effectively reduce the risk of cardio-vascular diseases and chronic metabolic diseases such as immune regulation, memory improvement, obesity, diabetes, and high blood pressure. Additionally, Kimchi is known to prevent and improve multiple metabolic diseases, including irritable bowel syndrome (IBS), and improve beneficial intestinal bacteria. These functional health benefits may reflect the synergistic effect between raw materials and various physiologically active substances produced during fermentation. Thus, fermented foods all over the world not only enrich our dining table with taste, aroma, and nutrition, but also microorganisms involved in fermentation and metabolites of various fermentation have a profound effect on human health. This article describes the production and physiological functions of Korean fermented foods, which are anticipated to play a significant role in the wellness of the world's population in the coming decades.

2. The Introduction part contains details very well known and / or unnecessary in the context of the journal (i.e. the long history of the microorganisms), to the detriment of other important / necessary information (for example - without being limited to this, the types of microorganisms involved in production of the traditional fermented foods).

Response; We reviewed recommended articles and further described as follows:
We have presented the introduction with some modifications.
(Page 2, line 46-59)

3. The text is relative hard understandable, from Abstract to point 2.4. (‘’Vinegar’’).
   Response; We appreciate the reviewer for the valuable suggestion. As suggested, we have included the necessary sentences in abstract. Updated text in the 2.4 Vinegar as follows,
   (Page 14, line 435-463 ~ page 17 line 557)
   
4. The Traditional fermented foods in Korea are presented in an understandable form for people that are not familiar with these ones. The text referring to Kimchi, Jang and Jeotgal is not cohesive / coherent, providing a lot of heterogenous information, in an unstructured manner. The scientific background of data is missing.
   
   Response; We agree with the reviewer opinion. Some part added more information.
   
   
5. The technological processes of various products do not offer complete information such as working parameters (i.e. fermentation temperature, brine concentration, temperature of sterilization and so on), amount of ingredients (ratio raw material : ingredients), type of microorganisms, type of enzymes involved in process, types of flavor compounds, types of packaging etc.
   
   Response; We agree with the reviewer opinion. However usually traditional fermented foods are mostly based on experience not scientific background. Some part if possible add more data (added figures).
6. Terms such as ‘’long-term fermentation’’, ‘’much higher’’, ‘’a very short period’’, ‘’fungi and some bacteria’’, ‘’proper ripening’’ etc. cannot offer to the readers a scientific background of the traditional fermented foods.
   
   Response; We have tried to insert data as much as possible to present it (figures).
   The manuscript has been calibrated for native speakers.
7. A lot of attention should be paid to the graphical part (i.e. Figure 8 is not complete, being unclear where the rice entered in the process; Figure 12 is also unfinished) both in terms of design and information provided.
   
   Response; Thanks you for carefully reviewing the manuscript.
   I drew the figures as you suggested and presented the modifications (figure 1~12).
8. There are a lot of uncorrelated information (i.e. Table 1 do not contain information referring to the types of Jeotgal according to raw fish used as raw material; row 393: ‘’As shown in Figure 12 ….’’ refers, instead of Figure 12, to Figure 11).
   Response; The indicators were carefully checked as suggested.
   Table 1 was deleted and the contents were corrected and described in the manuscript. I drew the figures as you suggested and presented the modifications (figure 11~12).

Table 5 includes the column ‘’Consumption’’, but the data refers to different aspects / parameters, being not unitary, the coherence of information needing to be much improved.

Response; As suggested, overall table format has been updated Table 4.
(We changed Table 5 to Table 4.)

9. The manuscript structure should be reviewed / improved (i.e. point 3.5. referring to the gut microbiome is strong correlated with the point 4.1 ‘’Effect of fermented food on intestinal microorganisms’’).
   
   Response; We appreciate the reviewer for the valuable suggestion. We have considered presenting intestinal microorganisms as Chapter 4. However, it has been presented as being too voluminous to present the gut microbiome. We present it as part of Nutrients of fermented foods, gut microbiome and IBS in chapter 3.5 section
   (Page 26, line 708-710 ~ page 27 line 711~713).
   
   II. Strength points
   
   1. The part related to Vinegar (point 2.4) is presented in a relative different manner comparatively with points 2.1 (Kimchi), 2.2 (Jang) and 2.3 (Jeotgal), being a little bit more clear and structured and scientific-based.
   Response; We appreciate the reviewer for the valuable suggestion.
   
   2. Point 3 of the manuscript (‘’Health benefits of Korean fermented foods’’) contains useful information referring to the composition and functionalities of the traditional fermented food.
   Response; Thanks for the positive comments

Author Response File: Author Response.docx

Round 2

Reviewer 3 Report

The information as are presented in the revised version of the manuscript are well substantiated. The graphical part of the paper was also improved, both in terms of aesthetic and scientific data.

I suggest to authors to check carefully, once again, the entire manuscript and to pay attention to some details, such as (without being limited to these ones):

- In Figure 1 is mentioned ‘’optimum. temp.’’; although the reader can suppose what it means the sentence, it should be clear explained.

- The title of the Figure 1 (Fermentation process by microorganisms and enzymes) should be reviewed, because it could be both the enzymes released by microorganisms and the enzymes of the raw material.

- Chapter 2 (Traditional fermented foods in Korea): The sentence ‘’However, it tastes bland with a mild flavor and needs something salty to enhance the taste’’ is repeated.

- Page 15 and page 24: is repeated ’’3. Health benefits of Korean fermented foods’’.

Author Response

 Dear Reviewer,

Reviewer response letter

Reviewer 3. 

Comments and Suggestions for Authors

The information as are presented in the revised version of the manuscript are well substantiated. The graphical part of the paper was also improved, both in terms of aesthetic and scientific data.

I suggest to authors to check carefully, once again, the entire manuscript and to pay attention to some details, such as (without being limited to these ones):

1. In Figure 1 is mentioned ‘’optimum. temp.’’; although the reader can suppose what it means the sentence, it should be clear explained.

         Response; We appreciate the reviewer for the valuable suggestion

        We added optimum temperature (30~50 ℃) to Figure 1. (Page 1, line 63)

2. The title of the Figure 1 (Fermentation process by microorganisms and enzymes) should be reviewed, because it could be both the enzymes released by microorganisms and the enzymes of the raw material.

        Response; We appreciate the reviewer for the valuable suggestion

          We corrected the title of Figure 1.        
          Figure 1. Enzymes released by microorganisms and the enzymes of the                               raw material.

3. Chapter 2 (Traditional fermented foods in Korea): The sentence ‘’However, it tastes bland with a mild flavor and needs something  salty to enhance the taste’’ is repeated.

         Response; Thanks you for carefully reviewing the manuscript.   
          We reviewed recommended articles and further described as follows:
          (Page 2, line 66-72) 
          Hansik is composed of rice, soup, kimchi, and various Banchan (side
         dishes) with one serving called Bapsang. The principal aspects of Hansik                include proportionally high composition of fresh or cooked vegetables               (Namul), moderate to high consumption of fish and legumes and low                   consumption red meat.  Banchan are the different vegetable-based side               dishes served with cooked rice in Korean cuisine. Various fermented foods          are well suited to enhance the taste and are prepared using vegetables.   
        However, it tastes bland with a mild flavor and needs something salty to
       enhance the taste.   

4. Page 15 and page 24: is repeated ’’3. Health benefits of Korean fermented foods’’.

         Response; Thanks you for carefully reviewing the manuscript.
                           Deleted the title on page 24 (Page 24, line 556) 

        Thank you !

Author Response File: Author Response.doc