The general population has become enamored with the idea of consuming probiotic foods, otherwise referred to as functional foods, and this area of the market is expected to continue growing[1,2,3]. Microorganisms that are involved in the production of these foods have been studied to define their probiotic effects in humans[4]. A common classification of these organisms is lactic acid bacteria (LAB). One common product where LAB are used is kimchi, a form of fermented cabbage[1,2,3,4,5]. Exports of kimchi from Korea to the United States have risen steadily since 2007, showing an upward trend of consumption for this probiotic product (visualized here)[6]. Through which processes could probiotic foods such as kimchi benefit human health? The LAB used in kimchi production have been studied, and researchers have found that consumption of these bacteria can show beneficial effects in humans[7]. Specifically, research has been conducted to determine probiotic effects on metabolism and obesity-related weight loss[8,9,10]. So how can these findings be leveraged in food production? By confirming that certain LAB strains show the inhibition of adipocyte growth from in vitro human cell studies[5] to clinical human trials[11], researchers identify novel kimchi starter organisms that could be used by production companies in place of traditional strains.
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It is always interesting to me when we can find direct links between the foods we eat, the way they alter our gut microbiota, and the impacts that has on us. In looking through the sources you provided, it seems like the increase in Akkermansia muciniphila is a major factor in the decrease in body weight that comes from eating Kimchi. Studies like these always make me curious to see if ingesting the bacterium through a different medium (like a lyophilized version or added to a different type of food) would provide the same probiotic effect or if the combination of the microbe and the food it ferments are necessary for it to be added to the microbiome. If so, I would be curious to see if there is a commensal effect between A. muciniphila and another microbe that is also part of kimchi that we have not identified yet.
I think it’s really cool how probiotic foods like kimchi could have metabolism-boosting effects beyond just gut health. If certain strains of LAB can actually help prevent fat cell growth, I would wonder if they could try to have the same benefits but through other foods or if it has to be kimchi for one reason or another to boost your metabolism and prevent adipose tissue growth. I wonder how these bacteria interact with the rest of the gut microbiome and what interactions they have with other bacteria as well. Something I have questioned is if in order to have the positive benefits of kimchi, do they only work when consumed regularly, or do they have lasting effects? The weight loss industry brings in a LOT of money, so part of me always wonders how much of the general probiotic trend is based on solid science versus just marketing. I think we can see that there are legitimate benefits, but there have been cases of companies claiming the legitimate benefits of probiotics without actually having them. My last thought is if there are specific LAB strains that have been proven to be more effective than others. If so, it would be interesting to see how they differ and what properties of the selectively more effective LAB have.
This is a really interesting look at how probiotics in kimchi could play a role in weight management!
Food companies could use these findings by swapping in specific LAB strains that help with metabolism and fat storage. Instead of just using traditional starter cultures, they could create kimchi and other probiotic foods designed specifically for weight management. As research keeps backing this up, we might start seeing more foods made with targeted probiotics for different health benefits. I am also starting to question the “weight-loss” products that are on the shelves now and how much they actually support gut health in a meaningful way. With more research on probiotic strains like those in kimchi, we might see a shift toward products that promote long-term metabolic health rather than just quick fixes. It’s exciting to think about where this could lead in the future of functional foods!
Learning about a person’s diet and how it affects their overall health has been a topic that I have been fascinated in for a while. There are a lot of ways diet influences a person’s health that often go overlooked. A healthy diet is associated with improved skin health, cognition, and hormonal balance. Fermented foods can play a role in these improvements. Foods like yogurt, kimchi, and sauerkraut have a long history of being used for health and immunity. Hunger can be caused by different factors, including hormonal related conditions. Lactic acid bacteria and other beneficial microbes found in fermented foods can help with conditions like this, potentially helping with weight-loss.