ArticleJournal of microbiology and biotechnology2024
Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.
Article in Journal of microbiology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 11 citations in OpenAlex.
- Foods as Modulators of GLP-1 Secretion.Nutrients · 2026Review
- Anti-obesity effect ofFood science and biotechnology · 2026Article
- Single-cell RNA sequencing reveals that kimchi dietary intervention modulates human antigen-presenting and CD4⁺ T cells.NPJ science of food · 2025Article
- Anti-adipogenic effects of fermentedFood science and biotechnology · 2025Article
- Antioxidant and lipid-lowering effects of freeze-dried kimchi cabbage and onion mediated via inhibition of adipogenesis in 3T3-L1 adipocytes.Food & nutrition research · 2025Article
- The Potential Teeth Bleaching and Halitosis Prevention Effects ofJournal of functional biomaterials · 2024Article
- Exploring the anti-obesity effects of kimchi through enhanced thermogenesis in differentiated T37i brown adipocytes.Food & nutrition research · 2024Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) isolated from kimchi have various functions, including antioxidant, anti-inflammation, and anti-obesity activities, and are therefore widely used in the food, pharmaceutical, and medical fields. To date, the health functionalities of LAB have been widely reported; however, those of kimchi fermented with LAB as a starter have rarely been reported. Therefore, research on the selection of LAB with anti-obesity activity and the health functionality of kimchi fermented with LAB is needed. In the present study, LAB with anti-obesity activity were initially selected by measuring the Oil-Red O intensity. Among the four LAB strains, anti-obesity activity was confirmed by measuring cell viability, lipid levels, and lipid accumulation. Then, starter kimchi (SK) was prepared by inoculating selected LABs, and its pH, total acidity, and salinity were compared with those of naturally fermented kimchi (NK). Lastly, anti-obesity activity was also investigated in 3T3-L1 cells. Selected LAB showed no cytotoxicity up to 10
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Registered trials
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