Effects of fermented vegetables on insulin resistance
Kimchi fermented from many vegetables including cabbage has several
effects on insulin resistance associated diseases: anti-diabetic
properties 33,34, cardiovascular diseases35, dyslipidemia 36 or ageing37.
Lactobacilli have an inconstant effect on diseases associated with
insulin resistance. However, most studies are underpowered or have some
methodological flaws. Moreover, not all LAB strains have the same action
on insulin resistance.38 The redox mechanisms
of Lactobacillus spp. are involved in the downregulation of
reactive oxygen species (ROS)-forming enzymes and redox stress
resistance proteins or genes. 39,40 In addition, the
nuclear factor erythroid 2-like 2 (Nrf-2) and nuclear factor kappa B
(NF-κB) are two common transcription factors that also modulate
oxidative stress 41.
There are other products in fermented vegetables that can potentiate the
effect of LABs. Kimchi, when fermented for a long time, reduces insulin
intolerance to a greater extent than fresh kimchi 33,
indicating that newly formed products during fermentation are important.
In particular, Kimchi from cabbage and Chinese cabbage contains several
glucosinolates 1,42,43 that can be transformed in
sulforaphanes either in the plant itself or by the human microbiome24. Sulforaphanes were suggested to be effective in
diseases associated with insulin resistance 1,44-46.