Kim Hee-Young, Park Eui-Seong, Choi Young Sik, Park Seun Ja, Kim Jae Hyun, Chang Hee Kyung, Park Kun-Young
Korean Medicine Research Center for Healthy Aging, Pusan National University, Yangsan, Gyeongsangnam-do, Republic of Korea.
Yuhan Care R&D Center, Yongin, Gyeonggi-do, Republic of Korea.
Food Nutr Res. 2022 May 23;66. doi: 10.29219/fnr.v66.8268. eCollection 2022.
Irritable bowel syndrome (IBS) can be caused by abnormal bowel movements, altered brain-gut axis, gut microbiota change, and low levels of inflammation or immune activation. The intake of food containing much fiber and lactic acid bacteria (LABs) can alleviate IBS.
This study was undertaken to confirm the alleviative effect of kimchi on symptoms of IBS.
Three types of kimchi (standard kimchi, SK; dead nano-sized nF1 (nLp) added to standard kimchi, nLpSK; or functional kimchi, FK) were given to 30 individuals in each of three groups, that is, the SK group ( = 30), the nLpSK group ( = 30), or the FK group ( = 30) at 210 g a day for 12 weeks. Food intake records, serum levels of inflammatory factors, fecal levels of harmful enzymes, and microbiome changes were investigated over the 12-week study period.
After intervention, dietary fiber intake was increased in all groups. Typical IBS symptoms (abdominal pain or inconvenience, desperation, incomplete evacuation, and bloating), defecation time, and stool type were also improved. In serum, all groups showed reductions in tumor necrosis factor (TNF)-α ( < 0.001) levels. In addition, serum IL-4 ( < 0.001), IL-10 ( < 0.001), and IL-12 ( < 0.01) were significantly reduced in the nLpSK and FK groups, and serum monocyte chemotactic protein (MCP)-1 ( < 0.05) was significantly reduced in the nLpSK group. Furthermore, activities of fecal β-glucosidase and β-glucuronidase were significantly decreased in all three groups, and these reductions were greatest in the nLpSK group. Gut microbiome analysis showed that kimchi consumption increased Firmicutes populations at the expense of Bacteroidetes and Tenericutes populations. In addition, the population increased significantly in the FK group ( = 0.026).
Kimchi intake helps alleviate IBS by increasing dietary fiber intake and reducing serum inflammatory cytokine levels and harmful fecal enzyme activities. Notably, nLp improved the immune system, and several functional ingredients in FK promoted the growth of in gut.
肠易激综合征（IBS）可能由肠道运动异常、脑-肠轴改变、肠道微生物群变化以及低水平炎症或免疫激活引起。摄入富含纤维和乳酸菌（LABs）的食物可以缓解肠易激综合征。
本研究旨在证实泡菜对肠易激综合征症状的缓解作用。
将三种类型的泡菜（标准泡菜，SK；添加到标准泡菜中的灭活纳米级nF1（nLp），nLpSK；或功能性泡菜，FK）分别给予三组中的每组30名个体，即SK组（n = 30）、nLpSK组（n = 30）或FK组（n = 30），每天210克，持续12周。在为期12周的研究期间，调查食物摄入记录、炎症因子血清水平、有害酶粪便水平和微生物群变化。
干预后，所有组的膳食纤维摄入量均增加。典型的肠易激综合征症状（腹痛或不适、绝望、排便不尽和腹胀）、排便时间和粪便类型也得到改善。在血清中，所有组的肿瘤坏死因子（TNF）-α水平均降低（P < 0.001）。此外，nLpSK组和FK组的血清白细胞介素（IL）-4（P < 0.001）、IL-10（P < 0.001）和IL-12（P < 0.01）显著降低，nLpSK组的血清单核细胞趋化蛋白（MCP）-1水平显著降低（P < 0.05）。此外，所有三组的粪便β-葡萄糖苷酶和β-葡萄糖醛酸酶活性均显著降低，nLpSK组的降低幅度最大。肠道微生物群分析表明，食用泡菜会增加厚壁菌门菌群数量，同时减少拟杆菌门和柔膜菌门菌群数量。此外，FK组的双歧杆菌属数量显著增加（P = 0.026）。
摄入泡菜有助于通过增加膳食纤维摄入量、降低血清炎症细胞因子水平和有害粪便酶活性来缓解肠易激综合征。值得注意的是，nLp改善了免疫系统，FK中的几种功能成分促进了肠道中双歧杆菌属的生长。
