SEOUL, Dec. 26 (Korea Bizwire) – A new study has found fermented foods with lactic acid bacteria such as kimchi can help fight the flu.
The joint study conducted by Korea University, the World Institute of Kimchi, and Daesang Corporation revealed that traditional fermented foods with lactobacillus can help control flu viruses, according to the Korea Food Research Institute on Monday.
According to the research team, the flu virus is a common respiratory disease during the winter season, and avian influenza viruses, which are a type of zoonotic contagious flu, have been increasing steadily in South Korea every year since 2003.
It is thought to be difficult to respond to influenza viruses effectively despite the development of antibodies, as the viruses mutate over time.
The joint research team extracted high quality lactic acid bacteria from traditional fermented foods, which were then sent to a virus lab at Korea University to be examined.
The research team then examined the medical effect of lactic acid bacteria after injecting the flu virus into laboratory rats and treating them with lactic acid bacteria every day over a period of four weeks. A control group received no such lactic acid bacteria.
The laboratory rats that received lactobacillus showed no side effects, with a 100 percent survival rate, vouching for the safety of lactic acid bacteria.
The research team has published three theses and applied for two patents, and is set to use the findings to develop health functional foods.
Ashley Song (firstname.lastname@example.org)