Kimchi consumption significantly reduces body fat and enhances metabolic indicators in overweight individuals, highlighting its role in obesity management.
By Vijay Kumar MalesuReviewed by Lily Ramsey, LLMNov 22 2024 Study highlights kimchi’s role in modulating gut microbiota, increasing beneficial bacteria, and reducing body fat mass in overweight individuals.
Kimchi’s contains cabbage, garlic, ginger, and red pepper, which are metabolized into bioactive compounds during fermentation, which improve gut health, regulate metabolism, and increase beneficial gut bacteria like Akkermansia muciniphila. Participants were randomly assigned to three groups , or starter-fermented kimchi powder with Leuconostoc mesenteroides KCKM0828 ), with each group receiving a unique screening code to ensure blindness. Each group consumed 3000 mg daily of their respective intervention in capsule form for 12 weeks.
Study results To assess the LAB composition in S-K and LMS-K, bacterial 16S ribosomal Ribonucleic Acid gene amplicons were sequenced using Illumina technology. Latilactobacillus sakei and Leuconostoc carnosum dominated in S-K, whereas Leuconostoc mesenteroides and L. sakei were predominant in LMS-K.
Anthropometric analysis revealed significant increases in body fat mass and percentage in the placebo group after 12 weeks. In contrast, the S-K and LMS-K groups demonstrated significant reductions in body fat mass compared to placebo, even after adjusting for covariates. Hemoglobin A1c levels significantly decreased in both kimchi groups, while fasting glucose was only reduced in the placebo group. No significant changes were observed in free fatty acids, insulin, or inflammatory markers.
Bacteria Body Mass Index Cancer Diabetes Diet Fermentation Food Garlic Genetics Ginger Heart Heart Disease Lipoprotein Metabolism Microbiome Physical Activity Placebo Probiotics Research
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