A recent study published in the Journal of Functional Foods suggests that daily consumption of kimchi may aid in reducing body fat and improving gut microbiota composition in overweight individuals.
Obesity is a significant health concern linked to various conditions, including diabetes, heart disease, and cancer. It can result from a combination of genetic, dietary, and microbiome factors. Kimchi, a traditional Korean dish made from fermented vegetables, is rich in probiotics and has shown potential in managing obesity. The fermentation process of kimchi, which includes ingredients such as cabbage, garlic, ginger, and red pepper, produces bioactive compounds that may enhance gut health, regulate metabolism, and promote beneficial gut bacteria like Akkermansia muciniphila.
While previous animal and clinical studies have indicated kimchi’s potential to reduce body fat and restore gut microbiota balance, further research is necessary to validate these effects in diverse human populations.
The study recruited 90 adults aged 20 to 65 with a body mass index (BMI) between 23 and 30 kg/m². Participants were instructed to refrain from consuming kimchi during the trial. Exclusion criteria included recent severe cardiovascular events, malignant tumors, uncontrolled hypertension or diabetes, and significant kidney or liver dysfunction.
Participants were randomly assigned to one of three groups: a placebo group, a spontaneously fermented kimchi group (S-K), or a group receiving starter-fermented kimchi powder with Leuconostoc mesenteroides KCKM0828 (LMS-K). Each group consumed 3000 mg of their respective intervention in capsule form daily for 12 weeks.
The kimchi powders were prepared under controlled laboratory conditions, ensuring consistent ingredient ratios and fermentation quality. Body composition was assessed using dual-energy X-ray absorptiometry (DEXA), while blood samples were analyzed for metabolic markers. Fecal samples were collected for gut microbiome sequencing, and participants’ dietary intake and physical activity were monitored throughout the study.
The analysis of lactic acid bacteria (LAB) in S-K and LMS-K revealed that Latilactobacillus sakei (48.14%) and Leuconostoc carnosum (20.58%) were predominant in S-K, while Leuconostoc mesenteroides (39.93%) and L. sakei (28.06%) dominated in LMS-K.
Metabolite analysis using Liquid Chromatography-Mass Spectrometry (LC-MS) indicated higher concentrations of certain compounds in S-K, while LMS-K showed elevated levels of caffeate and p-coumarate.
Out of the 90 participants, 83 completed the study, with compliance rates exceeding 94% across all groups. Baseline characteristics—including age, BMI, and waist-to-hip ratios—showed no significant differences, except for hip circumference.
Anthropometric analysis revealed that the placebo group experienced significant increases in body fat mass and percentage after 12 weeks. In contrast, both kimchi groups exhibited significant reductions in body fat mass compared to the placebo group, even after adjusting for covariates. Additionally, LMS-K participants saw a notable increase in fat-free mass. While body weight and BMI increased in the placebo group, they remained stable in the kimchi groups.
Biochemical assessments indicated significant differences in baseline triglyceride (TG) levels, with the placebo group showing increased TG levels after 12 weeks, while the LMS-K group had a significant reduction. Improvements in Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) cholesterol levels were also noted in the LMS-K group, although some significance was lost after adjustments. Hemoglobin A1c (HbA1c) levels decreased significantly in both kimchi groups, while fasting glucose levels were reduced only in the placebo group.
Gut microbiome analysis showed no significant changes in alpha or beta diversity across groups. However, both kimchi groups exhibited increased levels of Akkermansia muciniphila, a bacterium associated with metabolic health. Linear Discriminant Analysis Effect Size (LEfSe) analysis revealed reduced levels of Proteobacteria in both kimchi groups, alongside other favorable shifts in microbial composition.
Dietary intake and physical activity levels remained consistent across groups, with no significant changes observed before or after the intervention. The study reported no serious adverse events, confirming the safety of kimchi consumption among participants.
Conclusions
This study concludes that kimchi consumption can significantly reduce body fat and improve obesity-related metabolic indicators in overweight individuals. Both S-K and LMS-K groups achieved reductions in body fat mass, with LMS-K showing additional benefits such as decreased LDL and TG levels and increased HDL levels.
The anti-obesity effects of kimchi may be linked to the presence of probiotics, including Akkermansia muciniphila, which increased in abundance with kimchi intake. The observed changes in gut microbiota, including reductions in Proteobacteria and enrichment of beneficial bacteria, suggest that kimchi fermentation positively influences microbial composition. Additionally, the phytochemicals in kimchi may act as prebiotics, enhancing probiotic growth and contributing to improved metabolic health.
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