"Have You Made Kimchi Yet?"... Remarkable Changes in Immunity After Three Months of Eating Kimchi

[Financial News] Clinical research has demonstrated that consuming the traditional fermented food Kimchi not only enhances the function of immune cells in the human body but also suppresses excessive immune responses. This scientific evidence suggests that Kimchi is beneficial not only for metabolism but also for overall health.
The World Institute of Kimchi, a government-funded research institute under the Ministry of Science and ICT (MSIT), announced on the 19th that it has confirmed through single-cell gene analysis that eating Kimchi suppresses excessive immune responses while boosting the body’s defense functions.
This study is the first in the world to identify the immunological effects of Kimchi at the single-cell level. It is recognized as evidence that Kimchi can contribute not only to metabolic health but also to immune health.
The research involved overweight adults who consumed either a placebo, naturally fermented Kimchi powder, or starter culture fermented Kimchi powder for 12 weeks. Peripheral blood mononuclear cells (PBMCs) were collected from their blood, and single-cell transcriptome analysis (scRNA-seq) was performed. This approach allowed researchers to track gene expression changes in each cell and observe subtle immune responses that conventional tests could not detect.
The findings revealed that in the Kimchi consumption group, the function of antigen-presenting cells (APCs), which recognize and signal the presence of external invaders such as bacteria and viruses, was enhanced. It was also observed that CD4+ T cells differentiated in a balanced manner into both defensive and regulatory cells.
These results indicate that Kimchi acts not only as an immune stimulator but also as a 'precision regulator,' enhancing defense when necessary and suppressing unnecessary excessive responses.
Differences were also observed depending on the fermentation method. Both natural fermentation and starter culture fermentation contributed positively to immune balance, but starter culture fermented Kimchi showed a more pronounced immune-modulating effect by further enhancing antigen recognition and suppressing unnecessary signals. The results suggest that starter culture technology can systematically enhance the health benefits of Kimchi.
The World Institute of Kimchi emphasized that this research elevates Kimchi from a traditional fermented food to a scientifically validated functional food that supports immune health. The findings are expected to be applied in various fields, including the development of health functional foods, improving vaccine efficacy, and preventing immune-related diseases.
The research was published in 'npj Science of Food,' a top 10% international journal in the field of food science.
[email protected] Seo Yoon-kyung Reporter