Clinical trials of kimchi intakes on the regulation of metabolic parameters and colon health in healthy Korean young adults

Kimchi intakes significantly increased dietary fiber levels in volunteers. Intakes of standardized kimchi (SK) and functional kimchi (FK) tended to reduce body fat mass and percentage. Both kimchi groups showed reduced levels of LDL-C (p < 0.05), and increased levels of HDL-C (p < 0.01). However, FK intake was associated with reduction of TC, TG, and IL-6 levels, as well as an increase in adiponectin level (p < 0.05). In the fecal analysis, the SK and FK groups showed decreased pH, β-glucosidase, and β-glucuronidase levels (p < 0.01). Further, intakes of kimchi, especially FK, reduced the abundance of Firmicutes, but increased levels of Bacteroidetes. In addition, intakes of both types of kimchi increased the abundance of short chain fatty acid production related genera (Faecalibacterium, Roseburia, and Phascolactobacterium) and reduced Clostridium sp. and Escherichia coli group counts. Thus, kimchi intakes regulated metabolic parameters and colon health, and FK clearly increased health function in humans.