Korean fermented kimchi is probiotic food preventing
Helicobacter
pylori
(
H. pylori
)-associated atrophic gastritis in both animal and human trial. In order to reveal the effect of fermented kimchi against
H. pylori
infection, we performed clinical trial to document the changes of fecal microbiota in 32 volunteers (
H. pylori
(−) chronic superficial gastritis (CSG),
H. pylori
(+) CSG, and
H. pylori
(+) chronic atrophic gastritis (CAG) with 10 weeks kimchi. Each amplicon is sequenced on MiSeq of Illumina and the sequence reads were clustered into operational taxonomic units using VSEARCH and the Chao, Simpson, and Shannon Indices. Though significant difference in α- or β-diversity was not seen in three groups, kimchi intake led to significant diversity of fecal microbiome. As results,
Klebsiella
,
Enterococcus
,
Ruminococcaceae
,
Streptococcus
,
Roseburia
, and
Clostirdiumsensu
were significantly increased in
H. pylori
(+) CAG, while
Akkermansia
,
Citrobacter
, and
Lactobacillus
were significantly decreased in
H. pylori
(+) CAG. With 10 weeks of kimchi administration,
Bifidobacterium
,
Lactobacillus
, and
Ruminococcus
were significantly increased in
H. pylori
(+) CAG, whereas
Bacteroides
,
Subdoligranulum
, and
Eubacterium coprostanolines
were significantly decreased in
H. pylori
(−) CAG. 10 weeks of kimchi intake significantly improved pepsinogen I/II ratio (
p
<0.01) with significant decreases in interleukin-1β. Conclusively, fermented kimchi significantly changed fecal microbiota to mitigate
H. pylori
-associated atrophic gastritis.