Journal List > J Nutr Health > v.51(1) > 1081545

J Nutr Health. 2018 Feb;51(1):1-13. Korean.
Published online February 28, 2018.  https://doi.org/10.4163/jnh.2018.51.1.1
© 2018 The Korean Nutrition Society
A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria
Bohkyung Kim,1 Eun-Gyung Mun,1 Doyeon Kim,2 Young Kim,3 Yongsoon Park,2 Hae-Jeung Lee,4 and Youn-Soo Cha1
1Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea.
2Department of Food and Nutrition, Hanyang University, Seoul 04762, Korea.
3National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeonbuk 55365, Korea.
4Department of Food and Nutrition, Gachon University, Seongnam, Gyeonggi 13120, Korea.

To whom correspondence should be addressed. tel: +82-63-270-3822, Email: cha8@jbnu.ac.kr
Received January 17, 2018; Revised February 03, 2018; Accepted February 13, 2018.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.

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

Tables


Table 1
Publications of kimchi and kimchi lactic acid bacteria (LAB) from 1995 to 2017
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Table 2
Health benefits of kimchi in vitro, cellular and in vivo experiments from 1995 to 2017
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Table 3
Health benefits of kimchi lactic acid bacteria (LAB) in vitro, cellular and in vivo experiments from 1995 to 2017
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Table 4
Health benefits of kimchi and kimchi lactic acid bacteria (LAB) in clinical trials from 1995 to 2017
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Table 5
Health benefits of kimchi and kimchi lactic acid bacteria (LAB) in epidemiology from 1995 to 2017
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Notes

This work was carried out with the support of “Cooperative Research Program for Agriculture Science and Technology Development (project No. PJ011427022017)” Rural Development Administration, Republic of Korea.

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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.
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