Work

Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach

Year: 2025

Type: article

Abstract: Kimchi, a traditional Korean fermented food, is valued for its health-promoting properties, primarily attributed to lactic acid bacteria (LAB). Starter cultures are increasingly recognized as a practical solution for achieving standardization in industrial kimchi production, with recent trends highlighting the rising demand for their application. This study examined the neuroinflammation-modulating and sensory-enhancing effects of kimchi produced using Latilactobacillus curvatus WiKim0094 (WiKim0094) as a starter, alone and in combination with Leuconostoc mesenteroides WiKim32 (WiKim32). The cell-free conditioned medium of WiKim0094 significantly reduced lipopolysaccharide-induced nitric oxide production and glial cell proliferation, indicating its anti-neuroinflammatory potential. Kimchi fermented with WiKim0094 alone showed high LAB dominance but lower sensory preference. Co-inoculation with WiKim32 improved the sensory characteristics of WiKim0094-inoculated kimchi. Additionally, combined starter kimchi showed reduced IL-1β and IL-6 expression in glial cells, supporting its neuroinflammation-modulating effects. These findings suggest that the combined use of WiKim0094 and WiKim32 as starters produces multifunctional kimchi with health benefits and enhanced sensory qualities, thus contributing to further advancements in the kimchi industry through the use of combined starter cultures. • Latilactobacillus curvatus WiKim0094 was identified as a novel kimchi starter with neuroinflammation-modulating properties. • Kimchi fermented with WiKim0094 exhibited enhanced neuroinflammation-improving effects compared to control kimchi, although its sensory evaluation scores were relatively lower. • A combined starter culture comprising WiKim0094 and Leuconostoc mesenteroides WiKim32 enhanced both the sensory qualities and functional health benefits of kimchi. • These findings propose a novel approach for the development of multifunctional kimchi starters that optimize health-promoting functionality and sensory quality.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2025.101713