Food Science
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 at North Carolina State University have found that while a specific yeast dominates sourdough starters regardless of flour type, bacterial communities vary based on the flour used, potentially affecting bread's flavor and texture. The study, published in Microbiology Spectrum, highlights how environmental factors like flour influence these microbes. This work began as a classroom experiment to teach students about fermentation and evolution.
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Researchers have developed a method to transform carrot processing leftovers into a nutritious protein source using edible fungi, which volunteers preferred in vegan foods over traditional options. This innovation addresses global food security by repurposing waste into sustainable alternatives. The study highlights the potential of fungal mycelium to reduce environmental impact while providing high-quality nutrition.