Virtue of Kimchi

Professor Kim Ji-hyun from Samsung Medical Center in Seoul makes a presentation on the study on positive effects of kimchi on atopic dermatitis at the EAACI Congress 2017 held in Helsinki, Finland, on June 20.
Professor Kim Ji-hyun from Samsung Medical Center in Seoul makes a presentation on the study on positive effects of kimchi on atopic dermatitis at the EAACI Congress 2017 held in Helsinki, Finland, on June 20.

 

CJ CheilJedang announced on June 26 that it announced its study results on the clinical efficacy of lactobacillus CJLP-133 took out from kimchi on children with atopic dermatitis at the European Academy of Allergy and Clinical Immunology (EAACI) Congress 2017 held in Helsinki, Finland, on the 20th.

The conference is an annual international meeting hosted by the EAACI, the largest non-profit organisation active in the field of allergy and clinical immunology in Europe. Experts have been gathering and exchanging information about new research and findings at the congress since the EAACI was founded in 1956.

CJ CheilJedang presented its study results on the clinical efficacy of lactobacillus CJLP-133 extracted from kimchi on atopic dermatitis at the meeting this year. Professor Kim Ji-hyun from Samsung Medical Center in Seoul, a co-author of the clinical study of Kimchi’s lactic enzyme, made the presentation. There are two key findings in the study. First, skin lactobacillus CJLP-133 helps reduce skin immunity hypersensitivity reaction. Second, skin lactobacillus CJLP-133 works better in patients with atopic dermatitis who have more allergic inflammatory reactions caused by food and house dust-mite.

CJ CheilJedang started the study on Kimchi’s lactic enzyme in earnest in 2007 and introduced its BYO Probiotic CJLP-133 in in December 2013. The product, which contains lactobacillus plantarum (CJLP-133), a strain selected out of 3,500 varieties found in kimchi, has proved its efficacy in skin irritation, being recognized as a dietary ingredient that helps improve skin immunity hypersensitivity reaction for the first time by the Ministry of Food and Drug Safety. 

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