Kimchi and its antiobesity and anticancer functions

Abstract

Abstract Kimchi is a Korean traditional vegetable fermented food with lactic acid bacteria (LAB). Fermented kimchi contains live LAB (probiotics), dietary fibers (prebiotics) and dead LAB and fermented metabolites (postbiotics), and it may have various health benefits. The taste and functionalities of kimchi are dependent on its main ingredients and subingredients, fermentation conditions, LAB in the fermentation, etc. There are many types of kimchi, but Baechu kimchi is the most popular and commonly used kimchi in Korea. Baechu kimchi is prepared by LAB fermentation of Baechu cabbage mixed with other subingredients such as radish, green onion, red pepper powder, garlic, ginger and fermented small sea fishes. Kimchi contains high levels of vitamins, minerals, dietary fibers and other functional components and fermented metabolites. Various studies have reported on kimchi and its antimutagenic and anticancer, antioxidative and antiaging, antiatherosclerotic, antidiabetic, antiobesity, and anti-inflammatory effects. Fermented kimchi contains high levels of LAB (108–9 CFU/g) and LAB also contribute functionalities to kimchi. We will discuss the process of manufacturing kimchi, fermentation of kimchi and related microorganisms. Though it briefly discuss on the general functionalities of kimchi, we will focus on the history and functions of the antiobesity, anticancer, and anti-inflammatory effects of kimchi in detail with better taste and preservation period. To increase the antiobesity and anticancer functions of kimchi we will introduce kimchi recipes, salt kinds, other added ingredients, etc. It was finally discussed on postbiotics in kimchi and their health benefits.

Keywords

• Kimchi
• Lactic acid bacteria (LAB)
• Functions
• Antiobesity
• Anticancer