According to new research, the spicy pleasure of kimchi may do more for our bodies than just the noise it gives our taste buds.
A study suggests that Korean fermented food may help our immune system by boosting the immune system while helping to regulate the level of the immune response.
The research, conducted by the Global Kimchi Institute – a government-funded research center in South Korea dedicated to advancing the science, culture and industry of kimchi – was published in the prestigious journal. npj journal of food sciencepart of the Nature journal series.
The study focused on a study in which three groups of overweight adults were given placebo, either kimchi powder made from naturally fermented kimchi, or kimchi powder made from primary culture fermented kimchi over a 12-week period.
At the end of the 12-week trial, peripheral blood mononuclear cells – which play a key role in the immune system – were collected and analyzed to see which genes were active in each cell.
By tracking changes in the gene expression of each cell using this advanced technique, the research team was able to reveal subtle changes in immune responses that are difficult to detect using conventional tests.
The team found that in the kimchi consuming groups, the function of antigen presenting cells (APCs) was enhanced. The function of APCs is to recognize and identify foreign invaders, such as bacteria and viruses, and effectively spotlight them for the rest of the immune system to fight.
In addition, the kimchi-eaters’ results showed that CD4+ T cells, whose purpose is to coordinate the immune system’s battle plan and tell other immune cells when and how to attack, also benefited.
In particular, these cells differentiated equally into defense cells and regulatory cells. It helps to calm the immune system after the threat is under control, prevents excessive inflammation and stops the immune system from mistakenly attacking body tissues.
Dr. Woo Jae-Lee of the Global Kimchi Institute, who led the research team, said: “Our research proved for the first time in the world that kimchi has two different effects at the same time: activating immune cells and suppressing the overreaction.”
He added: In the future, we intend to expand international research on kimchi bacteria and lactic acid in relation to the health of the immune and metabolic systems.
Of the two different types of kimchi powder given to the test subjects, both boosted the immune response, but the research team said the starter-fermented kimchi had the most pronounced effect.
“These results suggest that the health performance of kimchi can be systematically enhanced using starter technology in the future,” the team said.
They hope their work can promote kimchi not only as a traditional fermented food, but also as “a functional food with scientifically proven effects on immune system health.”
They also suggested that these findings could be used in various other fields, including the development of healthy functional foods, improving vaccine efficacy, and preventing immune diseases.
