J Nutr Health.  2018 Feb;51(1):1-13. 10.4163/jnh.2018.51.1.1.

A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

• Kim B
• Mun EG
• Kim D
• Kim Y
• Park Y
• Lee HJ
• Cha YS

• KMID: 2410320
• DOI: http://doi.org/10.4163/jnh.2018.51.1.1

Abstract

PURPOSE
This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017.
METHODS
All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies.
RESULTS
The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals.
CONCLUSION
This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

Keyword

kimchi; kimchi lactic acid bacteria (LAB); research; health benefits

MeSH Terms

Asthma
Bacteria*
Cholesterol
Dermatitis, Atopic
Dyslipidemias
Epidemiology
Free Radicals
Gastrointestinal Microbiome
Humans
Hypertension
In Vitro Techniques
Inflammation
Insurance Benefits*
Iron
Lactic Acid*
Models, Animal
Models, Theoretical
Obesity
Oxidative Stress
Rhinitis
Cholesterol
Free Radicals
Iron
Lactic Acid

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96. Oh CK, Oh MC, Hyon JS, Choi WJ, Lee SH, Kim SH. Depletion of nitrite by lactic acid bacteria isolated from kimchi (II). J Korean Soc Food Sci Nutr. 1997; 26(4):556–562.

97. Ko JL, Oh CK, Oh MC, Kim SH. Depletion of nitrite by lactic acid bacteria isolated from commercial kimchi. J Korean Soc Food Sci Nutr. 2009; 38(7):892–901.

98. Lee JM. Adhesion of kimchi lactobacillus strains to Caco-2 cell membrane and sequestration of aflatoxin B₁. J Korean Soc Food Sci Nutr. 2005; 34(5):581–585.

99. Choi JW, Park JH, Ji ST, Choi OB, Shin HK. Antigenotoxic effect of dominant bacterial isolates from kimchi in vitro. Korean J Food Sci Technol. 1999; 31(4):1071–1076.

100. Lee JJ, Chang HC, Lee MY. Acute toxicity of leuconostoc citreum GJ7 isolated from kimchi in mice. J Korean Soc Food Sci Nutr. 2007; 36(5):534–539.

101. Lee JJ, Lee YM, Chang HC, Lee MY. Repeated-dose toxicity study of pediococcus pentosaceus MD1, an anti-helicobacter pyroli activity lactic acid bacteria isolated from kimchi, in rats. J Korean Soc Food Sci Nutr. 2007; 36(8):975–982.

102. Lee JJ, Kim AR, Chan HC, Lee MY. Repeated-dose oral toxicity study of lactobacillus plantarum AF1 isolated from kimchi in rats. J Korean Soc Food Sci Nutr. 2012; 41(5):612–620.

103. Lee H, Lee JJ, Chang HC, Lee MY. Acute toxicity of lactobacillus plantarum AF1 isolated from kimchi in mice. Korean J Food Preserv. 2012; 19(2):315–321.

104. Kim AR, Lee MY, Chang HC, Lee JJ. Four-week repeated oral toxicity study of leuconostoc citreum GR1 in rats. J Korean Soc Food Sci Nutr. 2013; 42(4):600–607.

105. Chang JH, Shim YY, Cha SK, Reaney MJ, Chee KM. Effect of lactobacillus acidophilus KFRI342 on the development of chemically induced precancerous growths in the rat colon. J Med Microbiol. 2012; 61(Pt 3):361–368.

106. Moon YJ, Soh JR, Yu JJ, Sohn HS, Cha YS, Oh SH. Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte. J Appl Microbiol. 2012; 113(3):652–658.

107. Park JE, Oh SH, Cha YS. Lactobacillus brevis OPK-3 isolated from kimchi inhibits adipogenesis and exerts anti-inflammation in 3T3-L1 adipocyte. J Sci Food Agric. 2014; 94(12):2514–2520.

108. Kwon JY, Cheigh HS, Song YO. Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol. 2004; 36(6):1014–1019.

109. Lee JJ, Lee YM, Kim AR, Chang HC, Lee MY. Effect of leuconostoc kimchii GJ2 isolated from kimchi (fermented Korean cabbage) on lipid metabolism in high cholesterol-fed rats. Korean J Food Preserv. 2008; 15(5):760–768.

110. Cha SD, Yu JW, Kim TW, Cho HS, Lee DH. Effects of lactobacillus plantarum CIB 001 on lipid metabolism of hypercholesterolemic rats. Korean J Food Sci Technol. 2012; 44(3):324–330.

111. Won TJ, Kim B, Song DS, Lim YT, Oh ES, Lee DI, Park ES, Min H, Park SY, Hwang KW. Modulation of Th1/Th2 balance by lactobacillus strains isolated from kimchi via stimulation of macrophage cell line J774A.1 in vitro. J Food Sci. 2011; 76(2):H55–H61.

112. Shin JS, Jung JY, Lee SG, Shin KS, Rhee YK, Lee MK, Hong HD, Lee KT. Exopolysaccharide fraction from pediococcus pentosaceus KFT18 induces immunostimulatory activity in macrophages and immunosuppressed mice. J Appl Microbiol. 2016; 120(5):1390–1402.

113. Chae O, Shin K, Chung H, Choe T. Immunostimulation effects of mice fed with cell lysate of lactobacillus plantarum isolated from kimchi. Korean J Biotechnol Bioeng. 1998; 13(4):424–430.

114. Jo SG, Noh EJ, Lee JY, Kim G, Choi JH, Lee ME, Song JH, Chang JY, Park JH. Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice. J Microbiol. 2016; 54(7):503–509.

115. Rho MK, Kim YE, Rho HI, Kim TR, Kim YB, Sung WK, Kim TW, Kim DO, Kang H. Enterococcus faecium FC-K derived from kimchi is a probiotic strain that shows anti-allergic activity. J Microbiol Biotechnol. 2017; 27(6):1071–1077.

116. Park CW, Youn M, Jung YM, Kim H, Jeong Y, Lee HK, Kim HO, Lee I, Lee SW, Kang KH, Park YH. New functional probiotic lactobacillus sakei probio 65 alleviates atopic symptoms in the mouse. J Med Food. 2008; 11(3):405–412.

117. Hong HJ, Kim E, Cho D, Kim TS. Differential suppression of heat-killed lactobacilli isolated from kimchi, a Korean traditional food, on airway hyper-responsiveness in mice. J Clin Immunol. 2010; 30(3):449–458.

118. Jang SE, Hyun YJ, Trinh HT, Han MJ, Kim DH. Anti-scratching behavioral effect of lactobacillus plantarum PM008 isolated from kimchi in mice. Immunopharmacol Immunotoxicol. 2011; 33(3):539–544.

119. Won TJ, Kim B, Lim YT, Song DS, Park SY, Park ES, Lee DI, Hwang KW. Oral administration of lactobacillus strains from kimchi inhibits atopic dermatitis in NC/Nga mice. J Appl Microbiol. 2011; 110(5):1195–1202.

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123. Lee HA, Bong YJ, Kim H, Jeong JK, Kim HY, Lee KW, Park KY. Effect of nanometric lactobacillus plantarum in kimchi on dextran sulfate sodium-induced colitis in mice. J Med Food. 2015; 18(10):1073–1080.

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135. Hong JS, Lee HJ. Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence. J Ethn Food. 2014; 1(1):8–12.

136. Song HJ, Park SJ, Jang DJ, Kwon DY, Lee HJ. High consumption of salt-fermented vegetables and hypertension risk in adults: a 12-year follow-up study. Asia Pac J Clin Nutr. 2017; 26(4):698–707.

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