Fermentation
Clinical trial links kimchi intake to targeted changes in human immune cells
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A randomized clinical trial led by the World Institute of Kimchi reports that regular kimchi consumption over 12 weeks altered key immune cell pathways in overweight adults, enhancing antigen-presenting cell activity while maintaining overall immune balance. Using single-cell RNA sequencing, researchers found that kimchi acted as a targeted immunomodulator rather than a broad stimulant, suggesting potential as a functional food for immune health.
Researchers have recreated a traditional Balkan and Turkish method for making yogurt using ants as natural fermenters. The technique, once common in the region, leverages bacteria, acids, and enzymes from red wood ants to transform milk into a tangy product. This work, published in iScience, highlights the biodiversity lost in modern yogurt production.