The metabolites of Korean traditional fermented foods and their healthy functions

Abstract

The metabolomics approaches for Korean traditional fermented foods are very attracted because they give us two important informatics : microbial metabolomics during fermentation and physiological metabolomics during metabolic digestion. In Korea, recently metabolomics study was studied on the microorganism for Korea traditional fermented foods such as kimchi, sool, chungkukjang, meju/doenjang and kochujang and also we started metabolomics study of Korea traditional fermented foods on animals and humans. Another important metabolomic/metagenomic area in foods is metabolomic/genomic investigation of intestinal microbial flora in human bodies, but this area is not investigated in Korea although many scientists are interested. Here, we are introduced primary microbial metabolites identified from the Korea traditional fermented foods (chungkukjang, meju and kochujang). Kimchi is very most important items for metabolomic study, however, we did not studied due to some restrictions. Also we reported the health effect of Korean fermented soy bean products on anti‐obesity, anti‐inflammation, anti‐diabetes and other healthy effect. In few years, we can discussed physiological metabolites/metabolomes during digestion of Korea fermented foods and nutraceuticals.