Table 1.

Potential beneficial effect of Korean foods against respiratory diseases.

Korean food	Respiratory and antiviral models	Inhibitory effect	Reference
Chongkukjang extract	Influenza A virus	Neuroraminidase inhibitory effect of 4565.9 to 28,242.4 by IC50 (μg/mL).	Wei et al. (2015)
Ethanol extract from Cheonggukjang	Allergic asthma in a murine model	70% ethanol extract (100 mg/kg/day) decreased degranulation and histamine release from mast cells	Bae et al. (2014a)
L. plantaruma (YML009) strain isolated from Kimchi	Influenza H1N1 virus	Antiviral activity at concentrations of 2a - 2c 10x cell-free supernatant.	Rather et al. (2015)
L. plantaruma DK119 isolated from Kimchi	Influenza H1N1 virus	A 109 CFU/mouse diary dose prevented weight loss of mice and maintained 100% survival.	(Park et al., 2013)
Lactobacillus strains isolated from Korean fermented foods	Mice model	Mice were fed a lyophilized powder (dose of 2.5 × 1010 CFU day−1) and induced the T-lymphocytes proliferation and IFN-γ production	Won et al. (2011)
L. citreumb HJ-P4 isolated from kimchi	Allergic mice model	A dose of 2 × 108 CFU/mL enhanced the secretion of IFN-γ and decreased IL-4 and IL-5	(Kang et al., 2009)
L. citreumb EFEL2061 isolated from kimchi	Allergic mice model	A dose of 1 × 1010 UFC was given daily and reduced the bystander B cell activation	(Kang, Moon, Lee, & Han, 2016)
S. succinuc 14BME20 isolated from doenjang	Allergic asthma in a murine model	A dose of 5 × 107 UFC reduced cytokines and induced the accumulation of anti-inflammatory cells	(Song et al., 2019)

^aLactiplantibacillus plantarum.

^bLeuconostoc citreum.

^cStaphylococcus succinus.