Effects of salt type on the metabolites and microbial community in kimchi fermentation

Lee, Mi-Ai; Choi, Yun-Jeong; Kim, Ye-Sol; Jeon, Seo-Young; Chung, Young Bae; Park, Sung-Hee; Yun, Ye‐Rang; Min, Sung‐Gi; Yang, Ho-Chul; Seo, Hye‐Young

doi:10.1016/j.heliyon.2022.e11360

Cited by 16 publications

(10 citation statements)

References 36 publications

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“…Interestingly, we identified the LAB group of fermenters to predominate the fermented rice cultures ( Table 1 ). The major LABs identified in our study, namely Leuconostoc and Weisella genus, are known to be present during the fermentation of rice and other forms of foods such as cereals and vegetables [ 43 , 44 , 45 ]. In general, Lactic Acid Bacteria (LAB) have been shown to modulate local and systemic effects in dysbiosis in mice [ 39 , 46 , 47 ].…”

Section: Discussionmentioning

confidence: 99%

Postbiotics of Naturally Fermented Synbiotic Mixture of Rice Water Aids in Promoting Colonocyte Health

Anbalagan,

Nandabalan,

Sankar

et al. 2024

Biomolecules

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The eubiotic state of the gut microbiota is primarily brought about by various probiotic species that colonize the gut. It is becoming very clear that the probiotic-metabolite mixtures in the gut luminal milieu is central in establishing cross-kingdom signalling networks to maintain gut-multi-organ axes health. Culturally, different fermented foods and beverages have been regional staples since ancient times, and are known to be enriched with probiotics. However, regional variations including the environment, the staple food source (prebiotics), and fermentation methods, among other factors, influence the fermenting probiotic species. Fermented rice water (FRW), an economical, easy to make, simple beverage is a rich source of synbiotics. Therefore, consumption of fermented rice water allows for the intake of a variety of region-specific live probiotics. The secondary metabolites (postbiotics) present in such symbiotic mixtures may also contribute toward maintaining normal intestinal cellular functions. In this study, we highlight that regional staples such as rice consumed in their fermented form may hold promise in alleviating gut-related diseases. Our results show that simple overnight fermentation of cooked edible rice enables the growth of probiotic bacterial species belonging to the Lactic Acid Bacteria group (Leuconostoc lactis, Weisella confusa, Weisella cibacria, Lactococcus lactis, lactococcus taiwanensis, Lactobacillus fermentum, Lactobacillus nagelii, and Lactobacillus delbrueckii ssp. indicus). Metabolomic analysis of the overnight fermented and over two-nights fermented rice water identified more than 200 postbiotic metabolites. Our results show that postbiotics contributing to energy metabolism, gut-multiorgan axes, and microbial paraprobiotics are enriched in the overnight (~10 h) fermented rice water as compared to the over two-nights fermented rice water. Functional analysis via gene expression studies for nutrient absorption (mct-1 and mct-2) and barrier integrity (occludin and zo-1) reveals significant upregulation of these genes upon FRW treatment of HT29 colon cells. This study is a first-of-its-kind to demonstrate the proof-of-principle that postbiotics of naturally fermented rice water positively modulates colonocyte health.

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Section: Discussionmentioning

confidence: 99%

Postbiotics of Naturally Fermented Synbiotic Mixture of Rice Water Aids in Promoting Colonocyte Health

Anbalagan,

Nandabalan,

Sankar

et al. 2024

Biomolecules

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“…Minerals, classified as inorganic nutrients, are indispensable for maintaining specific physicochemical processes within the body's tissues [ 1 ]. The primary means of acquiring these minerals is by maintaining a well-rounded diet.…”

Section: Introductionmentioning

confidence: 99%

“…Diverse minerals undertake distinct roles within the body, and their deficiency can lead to a range of illnesses. Conversely, an overabundance of minerals can disrupt homeostatic equilibrium and result in adverse toxic effects [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Mineral composition, crystallinity and dielectric evaluation of Bamboo Salt, Himalaya Salt, and Ba’kelalan salt content

Meng,

Sharifah Robiah Mohamad,

Mohd Nasir

et al. 2024

Heliyon

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“…In addition, L. reuteri EFEL6901 exhibits anti-inflammatory effects in vitro and in vivo, potentially enhancing the health benefits of kimchi [ 19 ]. LAB produce various metabolites and improve the quality and functionalities of kimchi [ 20 - 24 ]. Organic acids, free sugars, and amino acids are the major metabolites produced during kimchi fermentation which contribute to its quality.…”

Section: Introductionmentioning

confidence: 99%

“…Organic acids, free sugars, and amino acids are the major metabolites produced during kimchi fermentation which contribute to its quality. These metabolites vary considerably depending on the LAB as well as the kimchi ingredients, including salt and starch sauce [ 20 - 22 ]. Vegetable juice fermented using LAB is known to produce indole-3-lactic acid, leucic acid, and phenyllactic acid as metabolites, which inhibit lipid accumulation in vitro [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

Hyun,

Hong,

et al. 2023

J. Microbiol. Biotechnol.

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Lactic acid bacteria (LAB) isolated from kimchi have various functions, including antioxidant, anti-inflammation, and anti-obesity activities, and are therefore widely used in the food, pharmaceutical, and medical fields. To date, the health functionalities of LAB have been widely reported; however, those of kimchi fermented with LAB as a starter have rarely been reported. Therefore, research on the selection of LAB with anti-obesity activity and the health functionality of kimchi fermented with LAB is needed. In the present study, LAB with anti-obesity activity were initially selected by measuring the Oil-Red O intensity. Among the four LAB strains, anti-obesity activity was confirmed by measuring cell viability, lipid levels, and lipid accumulation. Then, starter kimchi (SK) was prepared by inoculating selected LABs, and its pH, total acidity, and salinity were compared with those of naturally fermented kimchi (NK). Lastly, anti-obesity activity was also investigated in 3T3-L1 cells. Selected LAB showed no cytotoxicity up to 10 7 CFU/ml, with Lactobacillus brevis JC7 and Leuconostoc mesenteroides KCKM0828 having higher inhibitory effects on TG, TC content and lipid accumulation. Most SKs showed fermentation properties similar to those of the NK. SKs showed no cytotoxicity at concentrations of up to 1,000 μg/ml. SKs showed strong inhibitory effects on TG content, lipid accumulation, and obesity-related gene and protein expressions. Taken together, the utilization of LAB as a starter could improve the health benefits of kimchi.

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Effects of salt type on the metabolites and microbial community in kimchi fermentation

Cited by 16 publications

References 36 publications

Postbiotics of Naturally Fermented Synbiotic Mixture of Rice Water Aids in Promoting Colonocyte Health

Postbiotics of Naturally Fermented Synbiotic Mixture of Rice Water Aids in Promoting Colonocyte Health

Mineral composition, crystallinity and dielectric evaluation of Bamboo Salt, Himalaya Salt, and Ba’kelalan salt content

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

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