Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

Abstract

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi and the probiotic properties of its LAB.

Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes

“…Kimchi has antiobesity effects in 3T3-L1 cells and mice (9), and kimchi supplemented with green tea has been reported to have a greater antiobesity effect than kimchi without green tea (2). Green tea contains polyphenols, especially epigallocatechin gallate, and these have been found to reduce total TG accumulation in 3T3-L1 preadipocytes during their differentiation to adipocytes (23) and to boost glycerol release due to the up-regulation of lipid lipolysis (24).…”

“…The major lactic acid bacteria (LAB) in kimchi are Leuconostoc mesenteroides and Lactobacillus plantarum, which predominate during the early and late stages of fermentation, respectively (9). Leuconostoc sp.…”

Real-Time Monitoring System Using Smartphone-Based Sensors and NoSQL Database for Perishable Supply Chain

“…Kimchi is considered a vegetable probiotic food that confers health benefits in a similar manner as yogurt and other dairy probiotic foods. The major ingredients of kimchi are cruciferous vegetables, green onions, red pepper powder, garlic, ginger, and fermented seafood (jeotgal) [39]. In the Korean kimchi industry, consumer concerns over food quality and safety are increasing.…”

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“…It is ranked third after rice and fresh vegetables in annual production due to the high demand of the crop in the production of Kimchi; a Korean national dish and the most important processed food product in the country (FAO, 2013, Park et al, 2014. However, there is pressure exerted on Chinese cabbage production by pests and diseases especially in the highland areas (Kim et al, , 2014.…”