Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches

Lee, Se Hee; Whon, Tae Woong; Roh, Seong Woon; Jeon, Che Ok

doi:10.1007/s00253-020-10804-8

Cited by 57 publications

(39 citation statements)

References 118 publications

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“…Indeed, Lactobacilli produce lactic acid through the fermentation of dietary ethanol, carbohydrates and acetate 67 which is related to liver injury 68 and higher fibrosis scores 69 in patients with NASH. In particular, several Lactobacillus species produce ethanol 70‐72 and oxidize ethanol to acetaldehyde, 73 which damage the intestinal barrier and increase intestinal permeability, leading to NASH 74 . Therefore, VVYP may attenuate ethanol‐ or acetaldehyde‐induced intestinal permeability and endotoxemia through reducing the abundance of Lactobacillus .…”

Section: Discussionmentioning

confidence: 99%

Val‐Val‐Tyr‐Pro protects against non‐alcoholic steatohepatitis in mice by modulating the gut microbiota and gut‐liver axis activation

Xie

Zhang

Yuan

et al. 2021

J Cellular Molecular Medi

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Val‐Val‐Tyr‐Pro (VVYP) peptide is one of the main active components of Globin digest (GD). Our previous studies indicated that VVYP could protect against acetaminophen and carbon tetrachloride‐induced acute liver failure in mice and decrease blood lipid level. However, the effects and underlying mechanisms of VVYP in the treatment of non‐alcoholic steatohepatitis (NASH) have not been discovered. Our present study was designed to investigate the preventive effect of VVYP on NASH and its underlying specific mechanisms. We found that VVYP inhibited the cytotoxicity and lipid accumulation in L‐02 cells that were exposed to a mixture of free fatty acid (FFA). VVYP effectively alleviated the liver injury induced by methionine‐choline‐deficient (MCD) diet, demonstrated by reducing the levels of serum alanine aminotransferase (ALT)/aspartate aminotransferase (AST)/triglycerides (TG)/non‐esterified fatty acids (NEFA) and improving liver histology. VVYP decreased expression levels of lipid synthesis‐related genes and reduced levels of the proinflammation cytokines in the liver of mice fed by MCD diet. Moreover, VVYP inhibited the increased level of LPS and reversed the liver mitochondria dysfunction induced by MCD diet. Meanwhile, VVYP significantly increased the abundance of beneficial bacteria such as Eubacteriaceae , coriobacteriacease, Desulfovibrionaceae, S24‐7 and Bacteroidia in high‐fat diet (HFD)‐fed mice, however, VVYP reduced the abundance of Lactobacillus . Moreover, VVYP conferred the protective effect of intestinal barrier via promoting the expression of the mucins and tight junction (TJ)‐associated genes and inhibited subsequent liver inflammatory responses. These results indicated that the protective role of VVYP on NASH is mediated by modulating gut microbiota imbalance and related gut‐liver axis activation. VVYP might be a promising drug candidate for NASH.

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Section: Discussionmentioning

confidence: 99%

Val‐Val‐Tyr‐Pro protects against non‐alcoholic steatohepatitis in mice by modulating the gut microbiota and gut‐liver axis activation

Xie

Zhang

Yuan

et al. 2021

J Cellular Molecular Medi

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“…Kimchi is a naturally fermented vegetable food with LAB [ 130 , 131 ]. It is the traditional side dish in Korea which is made of different raw vegetables, mainly Chinese cabbage (Brassica rapa), fermented in a seasoning mixture such as red pepper, garlic, ginger, and green onion and fermented seafood sauce [ 110 , 112 , 114 , 131 , 132 , 133 , 134 ]. Kimchi is a functional food containing a high level of LAB, nutrients, vitamins, and phytochemicals such as indole compounds, b-sitosterol, benzyl isothiocyanate, and thiocyanate [ 131 , 132 , 135 ], which plays various physiological roles in the human body, including antioxidative, anti-inflammatory, anticarcinogenic, antiaging, antiobesity, antidiabetic, antihypertensive, anti-constipation, and lipid-lowering activities [ 131 , 132 , 136 , 137 , 138 ].…”

Section: Fermented Cabbage Productsmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

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“…Their diversity highly depends on communities’ dietary habits and the availability of the raw materials. Asian and South Asian regions have abundant and diverse fermented foods produced from both plant-based raw commodities such as soybeans to produce tempeh (Sanjukta & Rai, 2016), cabbage to produce kimchi ( Lee, Whon, Roh, & Jeon, 2020 ), durian to produce tempoyak ( Khalil et al, 2018 ) and glutinous rice tapai ( Raji, Ab Karim, Ishak, & Arshad, 2017 ). In addition, fermented fish, shrimp paste, and fish sauce are known fermented foods in most of the Asian countries ( Saisithi, 1994 ).…”

Section: Introductionmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches

Cited by 57 publications

References 118 publications

Val‐Val‐Tyr‐Pro protects against non‐alcoholic steatohepatitis in mice by modulating the gut microbiota and gut‐liver axis activation

Val‐Val‐Tyr‐Pro protects against non‐alcoholic steatohepatitis in mice by modulating the gut microbiota and gut‐liver axis activation

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

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