Posted on 07/26/2018 8:14:23 PM PDT by 2ndDivisionVet
Kimchi, a well-known traditional fermented Korean food, is highly effective in preventing influenza virus in winter, according to the results of cell·animal experiments.
A joint research team from the Korea Food Research Institute and the World Institute of Kimchi recently announced that lactic acid bacteria and fermentation metabolites in kimchi inhibit the growth of influenza virus -- proving kimchi's effectiveness against flu for the first time in the world, along with the genetic information of strains(metagenome), fermentation metabolites, and bioactive mechanism.
Flu viruses are pathogens that cause acute respiratory conditions in winter. Swine flu (influenza A), which struck the world in 2009, and avian influenza (AI), which recently infected poultry in some countries, are two strains of influenza viruses. Due to mutation of virus, the prevention of flu from these kinds of viruses is so difficult, and infections caused by them are difficult to treat as well.
The research team, which consists of Dr. Kim, In-Ho (Korea Food Research Institute), Dr. Choi, Hak-Jong (World Institute of Kimchi), Korea University College of Medicine, and Dr. Ryu, Byung Hee (Daesang Corp., one of the leading food producers in Korea), collected kimchi samples at each fermentation stage (less-fermented, well-fermented, and over-fermented) and injected them into flu virus-infected cells and animals.
In this study, extracts from the kimchi sample at the 'well-fermented' stage (about 3-7 days after kimchi is made, when kimchi tastes best) were administered to cells infected with the influenza virus (H1N1) and the avian influenza virus (H7N9). In all of the cells, plaque formation significantly reduced, which means that the growth of the flu virus had been inhibited.
In the animal experiment where flu virus-infected mice were fed kimchi extracts, the rate of suffering from weight loss due to the flu also declined. In addition, the survival rate of the mice who consumed kimchi extracts was 30% higher than those who did not.
Dr. Kim, In-Ho of Korea Food Research Institute said, "Lactobacillus plantarum, which is produced in large quantities during the fermentation of kimchi, and its sub-ingredients such as green onion and ginger are thought to hinder the growth of influenza virus. We concluded that bioactive compounds from lactic acid bacteria produced by kimchi fermentation serve as antiviral agents by affecting the virus membrane surface or promptly activating immune cells mobilization." He added, "Our study is the world's first that scientifically verified kimchi's effectiveness against influenza viruses such as swine flu and AI viruses. In addition, we succeeded in isolating useful and safe lactic acid bacteria from kimchi, contributing to broadening its industrial applications. In other words, this can be applied not only to fermented foods including kimchi, paste, and liquors but also to animal feeds, and food and drug materials. It can also lay the milestone for the development of fermented foods and strains optimized for the constitution of Koreans, through analysis of microbial genome and metabolites in fermented foods as well as mechanism. As such, we have launched new food products in partnership with Daesang corp, aiming to contribute to safeguarding Koreans against virus threats of modern society and to strengthening Korea's competitiveness as the birthplace of kimchi."
In 2003, SARS (Severe Acute Respiratory Syndrome) was pandemic in many parts of the world including Hong Kong and mainland China, except for Korea where very few people were infected with the virus. Regarding this, some argued that kimchi has an antiviral effect. The results of the study (Effects of heat-killed Lactobacillus plantarum against influenza viruses in mice) were published in the February 2018 issue of the Journal of Microbiology.
Cision View original content:http://www.prnewswire.com/news-releases/kimchi-a-well-known-traditional-fermented-korean-food-has-proven-effective-against-influenza-virus-300687023.html
But is kimchi the Seoul reason...
Korean food is definitely more pungent and spicy than Japanese food, and the culture and personality of the people reflect this as well.
My problem with Chinese food, especially at restaurants, is that it’s over-laden MSG which I have major sensitivity too...though this goes for much of Asian cuisine if you eat out.
Normally though, Korean food is fresh, organic, and healthy with very little frying/grease or unnecessary additives involved. Lots of options for vegans too if that’s what floats one’s boat. But the meat is such a treat. I prefer un-marinated beef brisket with a side of sesame oil and salt to dip in! Especially nice when served “korean taco” style inside a lettuce leaf wrap (sang-chu) with rice, chopped garlic, and fermented soy paste. (samjang) :)
And you can request wood chopsticks at most Korean restaurants... <3
Interestingly enough, none of the Korean people I know, and there are many, have never come down with the flu. Just anecdotal, but still.
Take heed.
Stress is plausible with that culture. A lot of stuff accusing fermented vegetables after a brief search, ha.
Freegards
Fried kimchi, some white rice and bulgogi beef is a great meal.
How do we convince the virus to eat the kimchi?
Don't forget the Soju.
It has been found that kimchi liquid placed in the nose can cure chronic sinus infection.
https://lactobacto.com/2015/01/12/the-one-probiotic-that-cures-sinusitis/
Yes, probably. Real fermented sauerkraut has got to be full of beneficial bacteria too.
Scrapple, eggs, cabbage kimchi, and leftover fried rice is a GREAT breakfast. Long story but actually grossed out an army aviator when I ate it.
Kimchi doesn’t have to have seafood in it. I can’t eat seafood so I buy vegetarian kimchi. Just as good. I do not think kimchi causes stomach cancer anyway.
Whoa! One brave seoul who tested that hypothesis!
Want that.
I ended up buying the actual bacteria powder.
I sensed it was useless to reply after seeing the thread title and knowing the crowd here...........
I swear by my homemade kraut. That and homemade refrigerator pickles. And homemade kefir, and homemade kombucha. And I rarely pass gas.
It’s most effective to counter aqualung proclivity of boys and girls
The first kimchi I ever had, from a back streets Pusan mom & pop restaurant, would have killed everything within a 100 yard radius.
I barely made it out with my life, after downing two Cokes and six glasses of water!
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