Does kimchi deserve the status of a probiotic food?

Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. Kimchi undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. Numerous LAB, including the genera Leuconostoc, Weissella, and Lactobacillus, part...

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Published in:Critical reviews in food science and nutrition 2024-07, Vol.64 (19), p.6512-6525
Main Authors: Cha, Jeongmin, Kim, Yeon Bee, Park, Seong-Eun, Lee, Se Hee, Roh, Seong Woon, Son, Hong-Seok, Whon, Tae Woong
Format: Article
Language:English
Subjects:
Anti-inflammatory agents
Atopic dermatitis
Bacteria
Dermatitis
Fermentation
Fermented food
Food
Global health
Immunomodulation
Kimchi
Lactic acid
Lactic acid bacteria
Natural & organic foods
probiotic
Probiotics
Public health
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Summary:Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. Kimchi undergoes spontaneous fermentation, mainly by lactic acid bacteria (LAB) originating from its raw ingredients. Numerous LAB, including the genera Leuconostoc, Weissella, and Lactobacillus, participate in kimchi fermentation, reaching approximately 9-10 log colony forming units per gram or milliliter of food. The several health benefits of LAB (e.g., antioxidant and anti-inflammatory properties) combined with their probiotic potential in complex diseases including obesity, cancer, atopic dermatitis, and immunomodulatory effect have generated an interest in the health effects of LAB present in kimchi. In order to estimate the potential of kimchi as a probiotic food, we comprehensively surveyed the health functionalities of kimchi and kimchi LAB, and their effects on human gut environment, highlighting the probiotics function.
ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2023.2170319