Impact of sauerkraut consumption on metabolic control, inflammatory status and host-microbiome-interactions

The gut microbiome has been associated with a number of diseases including obesity and holds great potential for the treatment or prevention of various illnesses. Fresh fermented vegetables, such as sauerkraut, contain a large number of lactic acid bacteria that may have beneficial effects on host metabolism. We therefore hypothesize that daily consumption of sauerkraut with live lactic acid bacteria improves metabolic and inflammatory status of healthy and overweight study participants via modulation of the gut microbiome. Furthermore, we expect a similar effect from consumption of pasteurized sauerkraut with heat-killed bacteria compliant with the postbiotic concept (a postbiotic is a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”).