Researchers have found that consuming fermented Korean kimchi can boost the immune system, going beyond the mere energy boost its tangy flavor provides. (Kimchi: a traditional Korean dish made from fermented vegetables and special spices. It is a staple of Korean cuisine and is typically served as an appetizer or side dish.)
The study, conducted by the World Kimchi Institute, a government-funded research center in South Korea specializing in the science, culture, and industry of kimchi, focused on three groups of overweight adults. For 12 weeks, each group received one of the following options: a placebo, naturally fermented kimchi powder, or kimchi powder fermented using yeast starter cultures (a specific mixture of microbes (usually beneficial bacteria or yeasts) added to food or drink to guide the fermentation process).
At the end of the experiment, peripheral blood mononuclear cells, which play a key role in the immune system, were collected for analysis of the genes active in them.
This advanced technology revealed subtle changes in the immune response that are difficult to detect with traditional tests.
The results showed that consuming kimchi enhanced the function of antigen-presenting cells (APCs), which are responsible for detecting bacteria and viruses and alerting the rest of the immune system to fight them. CD4+ T cells, which coordinate the immune response, also benefited, differentiating into defensive and regulatory cells in a balanced way. This helps calm the immune system after the threat has been neutralized, preventing excessive inflammation or the accidental attack on the body's own tissues.
Dr. Wu-Jae Lee, the research team leader, explained that "kimchi shows for the first time two simultaneous effects: activation of defense cells and suppression of the overactive response."
The team noted that both types of kimchi powder used increased immune responses, but kimchi fermented with yeast starters showed a stronger effect.
The researchers confirmed that these results open the way for systematically improving the health benefits of kimchi using yeast starter technology.
They expressed hope that kimchi would be viewed not only as a traditional food, but also as a functional food with scientifically proven effects on immune health, with the potential to apply the results in developing healthy foods, improving the effectiveness of vaccines, and preventing immune diseases.
The study was published in the prestigious journal npj Science of Food, part of the Nature group.
