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Modulation of Intestinal Microbiota by Supplementation of Fermented Kimchi in Rats

Journal of Life Science 2019년 29권 9호 p.986 ~ 995
 ( An Su-Jin ) - Gyeongnam National University of Science and Technology Department of Animal Resources Technology

 ( Kim Jae-Young ) - Gyeongnam National University of Science and Technology Swine Science and Technology Center
 ( Kim In-Sung ) - Gyeongnam National University of Science and Technology Department of Animal Resources Technology
 ( Adhikari Bishnu ) - University of Arkansas Department of Poultry Science
 ( Yu Da-Yoon ) - Gyeongnam National University of Science and Technology Department of Animal Resources Technology
 ( Kim Jeong-A. ) - Gyeongnam National University of Science and Technology Department of Animal Resources Technology
 ( Kwon Young-Min ) - University of Arkansas Department of Poultry Science
 ( Lee Sang-Suk ) - Sunchon National University Department of Animal Science and Technology
 ( Choi In-Soon ) - Silla University Department of Life Sciences
 ( Cho Kwang-Keun ) - Gyeongnam National University of Science and Technology Department of Animal Resources Technology

Abstract


Intestinal microbiota play a key role in maintaining the host’s health, and variety and richness of this microbiota is directly influenced and modulated by the host’s diet. Kimchi is a fermented food rich in dietary fibers and lactic acid bacteria (LAB). To investigate the effect of fermented kimchi on the host’s response and the composition of intestinal microbiota, 45 male Sprague-Dawley rats six weeks old were divided into three experimental groups that received either a basal diet (CON) or a basal diet supplemented with fermented kimchi (FK) or chitosan-added fermented kimchi (CFK) for four weeks. Body weights and feed intakes were measured weekly, and the intestinal contents were collected aseptically and were used for 16S rRNA gene profiling via pyrosequencing. As compared to the control, FK and CFK groups showed less body weight gain, feed efficiency, and blood triglyceride concentration. The diversity of intestinal microbiota was increased in both FK and CFK as compared to the control. At the phylum level, obesity-associated Firmicutes decreased, while leanness-associated Bacteroidetes increased. At the genus-level, the genera that consist of LAB, leanness-associated bacteria, and butyric acid?producing bacteria increased in FK and CFK as compared to the control. The overall results suggest that the consumption of fermented kimchi can reduce obesity and promote the host’s health through mechanisms involving the modulation of intestinal microbiota.

키워드

Chitosan; Kimchi; microbiota; obesity
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