Scientists studied a helpful bacteria called Lactiplantibacillus plantarum found in traditional Thai fermented pork. They gave this bacteria to rats eating unhealthy, fatty food—some rats got the bacteria alone, and others got it mixed with a special fiber called inulin. After four weeks, the rats that received both the bacteria and fiber showed big improvements: their “good” cholesterol went up, their “bad” cholesterol went down, and their body’s inflammation decreased. The researchers used advanced technology to see exactly how the bacteria was helping at the cellular level. These results suggest that eating fermented foods with helpful bacteria might be a natural way to improve heart and liver health.

The Quick Take

  • What they studied: Whether a helpful bacteria from fermented pork, especially when combined with a special fiber, could fix metabolic problems caused by eating too much fatty food
  • Who participated: 32 male laboratory rats divided into four equal groups: one group eating normal food, one eating high-fat food, one eating high-fat food plus bacteria, and one eating high-fat food plus bacteria and fiber
  • Key finding: Rats that received both the bacteria and fiber showed the best results: their good cholesterol increased by about 16%, their bad cholesterol dropped by about 10%, and their inflammation markers decreased significantly (one marker dropped by 31%)
  • What it means for you: This suggests that fermented foods containing helpful bacteria, especially when combined with fiber-rich foods, may naturally help improve cholesterol levels and reduce inflammation. However, this was tested in rats, so more human studies are needed before making major dietary changes

The Research Details

Researchers took a helpful bacteria called Lactiplantibacillus plantarum from traditional Thai fermented pork and tested it on rats. They divided 32 rats into four groups: one group ate normal, healthy food; the other three groups ate high-fat food (which causes health problems similar to what happens in humans). One of these groups also received the helpful bacteria, and another group received both the bacteria and a special fiber called inulin that helps the bacteria grow better in the stomach.

For four weeks, the researchers carefully monitored what happened to each group. They measured standard health markers like cholesterol levels, liver and kidney function, and inflammation in the blood. But they also did something more advanced: they used special technology called mass spectrometry to examine the actual proteins in the rats’ livers. Proteins are like the workers in your body that do all the important jobs, so looking at which proteins changed tells scientists exactly how the bacteria was helping.

This research approach is important because it doesn’t just show that something works—it shows exactly how it works at the molecular level. By combining traditional measurements (like cholesterol tests) with advanced protein analysis, the researchers could prove that the bacteria wasn’t just making rats feel better, but was actually changing how their bodies process fat and handle inflammation. This kind of detailed evidence is much more convincing to scientists and doctors.

This study was published in Scientific Reports, a well-respected scientific journal. The researchers used a controlled design where different groups received different treatments, which is a strong way to test if something actually works. The sample size of 32 animals is reasonable for this type of study. However, because this was done in rats rather than humans, the results may not apply exactly the same way to people. The study was relatively short (only 4 weeks), so we don’t know if the benefits would continue over months or years.

What the Results Show

The rats that received both the helpful bacteria and the special fiber (inulin) showed the most impressive improvements. Their HDL cholesterol—the “good” kind that protects your heart—increased by about 16%. At the same time, their LDL cholesterol and VLDL cholesterol—the “bad” kinds that can clog arteries—both decreased by about 10-16%. These changes are similar to what doctors hope to see when treating people with high cholesterol.

The bacteria and fiber combination also reduced inflammation in the rats’ bodies. One inflammation marker called TNF-alpha dropped by about 13%, and another called CRP dropped by a remarkable 31%. Inflammation is like your body’s alarm system going off too much, and reducing it is important for preventing heart disease and other health problems.

The researchers also found that the bacteria helped the rats’ livers work better. A liver enzyme called ALP decreased by about 3%, which suggests the liver was under less stress. When you eat too much fatty food, your liver has to work extra hard, so this improvement is meaningful.

When the researchers looked at the actual proteins in the liver cells, they found that the bacteria was turning on specific proteins that help the body burn fat more efficiently and protect against damage from harmful molecules called free radicals.

The study found that the bacteria alone (without the fiber) helped somewhat, but not nearly as much as the bacteria combined with fiber. This shows that the fiber is important—it acts like food for the bacteria, helping them survive and work better in the stomach. The researchers also discovered that the bacteria caused changes in genes related to how cells are organized and function, suggesting that the benefits go deeper than just surface-level improvements.

Previous research has shown that probiotics (helpful bacteria) can improve cholesterol and reduce inflammation, but this study adds important new information. By using bacteria from a traditional fermented food and combining it with fiber, the researchers showed that this combination works better than either one alone. This supports the idea that traditional fermented foods might have real health benefits that modern science is only now beginning to understand and explain.

The biggest limitation is that this study was done in rats, not humans. Rats’ bodies work differently from human bodies in some ways, so we can’t be completely sure these results would happen the same way in people. The study only lasted four weeks, which is a short time. We don’t know if the benefits would continue if rats (or people) kept taking the bacteria for months or years, or if the benefits would eventually wear off. The study also didn’t test different doses of the bacteria or fiber, so we don’t know what the best amounts would be for humans. Finally, the study was relatively small with only 32 rats total, so larger studies would give us more confidence in the results.

The Bottom Line

Based on this research, eating fermented foods that naturally contain helpful bacteria (like traditional fermented pork, yogurt, kimchi, or sauerkraut) combined with fiber-rich foods (like whole grains, beans, and vegetables) may help improve cholesterol levels and reduce inflammation. However, this recommendation comes with moderate confidence because the study was done in animals, not humans. If you have high cholesterol or inflammation concerns, talk to your doctor before making major dietary changes. This research suggests a promising direction, but it’s not yet strong enough to replace medical treatments that your doctor might recommend.

This research is most relevant to people who are concerned about high cholesterol, heart health, or inflammation. It may be especially interesting to people who prefer natural approaches to health and enjoy fermented foods. However, people with certain digestive conditions or weakened immune systems should talk to their doctor before significantly increasing fermented foods. This research is less relevant to people who already have excellent cholesterol levels and good overall health.

In the rat study, improvements appeared after just four weeks. If similar results happened in humans, you might expect to see changes in cholesterol levels within a month or two of regularly eating fermented foods combined with fiber. However, the full benefits might take longer to appear, and you would need to maintain these dietary changes to keep the benefits. It’s important to have realistic expectations—this isn’t a quick fix, but rather a long-term dietary approach.

Want to Apply This Research?

  • Track weekly servings of fermented foods (yogurt, kimchi, sauerkraut, fermented pork) and daily fiber intake in grams. Set a goal of 3+ servings of fermented foods per week and 25-30 grams of fiber daily. Log these in your app each day to build consistency.
  • Add one fermented food to your diet this week (such as plain yogurt with breakfast, a side of sauerkraut with lunch, or kimchi with dinner). Pair it with a high-fiber food like whole grain bread, beans, or vegetables. Use your app to remind you daily and track your progress.
  • After 4-8 weeks of consistent fermented food and fiber intake, ask your doctor to check your cholesterol levels and inflammation markers (like CRP). Track these results in your app over time to see if you’re moving in the right direction. Also monitor how you feel—energy levels, digestion, and overall wellness—as these may improve alongside the measurable health markers.

This research was conducted in laboratory rats, not humans, so results may not apply the same way to people. This study is preliminary evidence and should not replace medical advice from your doctor. If you have high cholesterol, heart disease, digestive disorders, or a weakened immune system, consult your healthcare provider before making significant dietary changes or starting probiotic supplements. While fermented foods are generally safe for most people, some individuals may experience digestive discomfort when first increasing their intake. This article is for educational purposes only and is not medical advice.