MADRID, Nov 29. (EUROPA PRESS) –

A new clinical study has scientifically proven that kimchi, a traditional Korean fermented food but which is being increasingly used in the kitchens of many other countriesimproves the function of human immune cells and maintains the balance of the immune system. This is the first study worldwide that has elucidated the immunological effects of kimchi at a single-cell level and has shown that its consumption can contribute not only to metabolic health, but also to immunological health.

The World Kimchi Institute, a government-funded research institute under the Ministry of Science and ICT, has published the results of a single-cell genetic analysis suggesting that kimchi consumption has immunomodulatory effects, including suppressing excessive immune response while improving defense functions.

The participants in this study were overweight adults, divided into three groups. Participants in each group consumed a placebo, kimchi powder made from naturally fermented kimchi, or kimchi powder made from kimchi fermented with a starter culture for 12 weeks. After the 12-week intervention, peripheral blood mononuclear cells (PBMCs) were collected and single-cell transcriptomic analysis (scRNA-seq) was performed. By tracking changes in each cell’s gene expression using this cutting-edge technique, the research team was able to reveal subtle changes in the immune response that are difficult to detect with conventional tests.

The analysis of the results, published in the journal ‘npj Science of Food’, indicated that, in the groups that consumed kimchi, the function of antigen-presenting cells (APCs) was strengthened, which recognize foreign invaders, such as bacteria and viruses, and transmit signals. Furthermore, CD4+ T lymphocytes differentiated into defense cells and regulatory cells in a balanced manner. These results suggest that Kimchi not only stimulates the immune system, but also acts as a precision regulator that enhances the immune system’s defense ability when necessary and suppresses unnecessary and excessive responses.

Furthermore, differences in immunomodulatory effects were observed depending on the kimchi fermentation method used. While both naturally fermented and starter-fermented kimchi had positive effects on maintaining immune balance, the latter showed a more pronounced immunomodulatory effect, strengthening the ability of immune cells to recognize antigens and suppressing unnecessary signals. These results suggest that The health functionality of kimchi can be systematically improved using starter technology in the future.

“Our research has demonstrated for the first time in the world that kimchi has two simultaneous effects: the activation of defense cells and the suppression of excessive response –highlights Dr. Woo Jae Lee, from the World Kimchi Institute, who led the research team. “We plan to expand international research on kimchi and lactic acid bacteria in relation to immune and metabolic health in the future.”

The results of this research contribute to consolidating kimchi not only as a traditional fermented food, but also as a functional food with scientifically proven effects on immune health. The findings of this study are expected to be applied in various fields, such as the development of healthy functional foods, improving the effectiveness of vaccines, and preventing immune diseases.