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

Bohkyung Kim; Eun-Gyung Mun; Doyeon Kim; Young Kim; Yongsoon Park; Hae-Jeung Lee; Youn-Soo Cha

doi:10.4163/jnh.2018.51.1.1

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Kim, Mun, Kim, Kim, Park, Lee, and Cha: A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria

Review

Journal of Nutrition and Health 2018; 51(1): 1-13.

Published online: 28 February 2018

DOI: https://doi.org/10.4163/jnh.2018.51.1.1

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

Bohkyung Kim¹, Eun-Gyung Mun¹, Doyeon Kim², Young Kim³, Yongsoon Park², Hae-Jeung Lee⁴, 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, cha8@jbnu.ac.kr

Received 17 January 2018 Revised 3 February 2018 Accepted 13 February 2018

The Korean Nutrition Society

(open-access):

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

Figures and Tables

Table 1

Publications of kimchi and kimchi lactic acid bacteria (LAB) from 1995 to 2017

Table 2

Health benefits of kimchi in vitro, cellular and in vivo experiments from 1995 to 2017

Table 3

Health benefits of kimchi lactic acid bacteria (LAB) in vitro, cellular and in vivo experiments from 1995 to 2017

Table 4

Health benefits of kimchi and kimchi lactic acid bacteria (LAB) in clinical trials from 1995 to 2017

MF: males and females, M: males, F: females, FBG: fasting blood glucose, TG: triglycerides, AI: atherogenic index, TC: total cholesterol, BP: blood pressure, WC: waist circumference, Wt: weight

Table 5

Health benefits of kimchi and kimchi lactic acid bacteria (LAB) in epidemiology from 1995 to 2017

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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87. Ryu SH, Jeon YS, Kwon MJ, Moon JW, Lee YS, Moon GS. Effect of kimchi extracts to reactive oxygen species in skin cell cytotoxicity. J Korean Soc Food Sci Nutr. 1997; 26(5):814–821.

88. Ryu BM, Ryu SH, Yang YC, Lee YS, Jeon YS, Moon GS. Morphological changes in the skin of hairless mouse fed various kimchi diet. J Korean Soc Food Sci Nutr. 2004; 33(9):1469–1475.

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92. Markus J, Mathiyalagan R, Kim YJ, Abbai R, Shingh P, Ahn S, Perez ZE, Hurh J, Yang DC. Intracellular synthesis of gold nanoparticles with antioxidant activity by probiotic lactobacillus kimchicus DCY51T isolated from Korean kimchi. Enzyme Microb Technol. 2016; 95:85–93.

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95. Oh CK, Oh MC, Hyon JS, Choi WJ, Lee SH, Kim SH. Depletion of nitrite by lactic acid bacteria isolated from kimchi (I). J Korean Soc Food Sci Nutr. 1997; 26(4):549–555.

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.

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