Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Abstract

Background: With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic factors in overweight participants. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes. Methods: A total of 21 participants with prediabetes were enrolled. During the first 8 weeks, they consumed either fresh (1-day-old) or fermented (10-day-old) kimchi. After a 4-week washout period, they switched to the other type of kimchi for the next 8 weeks. Results: Consumption of both types of kimchi significantly decreased body weight, body mass index, and waist circumference. Fermented kimchi decreased insulin resistance, and increased insulin sensitivity, QUICKI and disposition index values (p = 0.004 and 0.028, respectively). Systolic and diastolic blood pressure (BP) decreased significantly in the fermented kimchi group. The percentages of participants who showed improved glucose tolerance were 9.5 and 33.3% in the fresh and fermented kimchi groups, respectively. Conclusions: Consumption of kimchi had beneficial effects on glucose metabolism-related and anthropometric factors in participants with prediabetes. Fermented kimchi had additional effects on BP and insulin resistance/sensitivity. The percentage of participants who showed improvement in glucose tolerance was high in the fermented kimchi group.

Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women

“…It has been shown that fresh and fermented kimchi can exert similar beneficial effects on some vital clinical parameters related to metabolic disorders . This is in agreement with our study, where ingestion of fresh or fermented kimchi for eight weeks resulted in decrement of a number of clinical parameters, except triglyceride, and pulse rate (Table ).…”

Lactobacillus plantarum Strain Ln4 Attenuates Diet-Induced Obesity, Insulin Resistance, and Changes in Hepatic mRNA Levels Associated with Glucose and Lipid Metabolism

“…Among them, Kimchi is a traditional fermented food in Korea that uses napa cabbage, white radish, red pepper, and green onion. It has been demonstrated that its consumption reduces weight gain and improves the metabolic parameters in obese patients [ 13 , 20 , 21 ]. According to results from whole-genome sequences of the metagenome, abundant microbial populations are in kimchi with dominant members of genera, especially Leuconostoc , Weissella , and Lactobacillus [ 22 ].…”

Fermented Food and Non-Communicable Chronic Diseases: A Review

“…Multiple benefits against non-communicable diseases and metabolic impairments have been attributed to this food group, such as weight maintenance, reductions in risks of cardiovascular diseases, diabetes type 2 and overall mortality, and improved glucose metabolism [ 6 , 7 , 8 , 9 , 10 ]. Also, for kimchi, a traditional Korean vegetable mix, scientific evidence indicates anti-diabetic and anti-obesity potential [ 11 ]. For other public health relevant diseases concerning mood and brain activity [ 12 , 13 , 14 ] as well as immune-related pathologies (e.g., sclerosis and arthritis) [ 15 ], beneficial effects of fermented foods have been proposed but will need further investigation, particularly in the form of clinical studies.…”