Two beneficial bacteria strains from traditional Himalayan fermented foods reduced cholesterol by 75 to 82 percent in laboratory tests and significantly lowered harmful cholesterol while raising good cholesterol in rats on high-fat diets. According to Gram Research analysis, Pediococcus pentosaceus GWS5 and Lactiplantibacillus plantarum KD11, found in Gundruk and Kinema, show promise as natural cholesterol-management tools, though human studies are needed to confirm these effects in people.
Researchers discovered two types of beneficial bacteria from traditional Himalayan fermented foods that could help lower cholesterol naturally. In laboratory tests, Pediococcus pentosaceus GWS5 and Lactiplantibacillus plantarum KD11, found in foods called Gundruk and Kinema, reduced cholesterol by over 75 percent. When tested in rats on high-fat diets, these bacteria significantly lowered harmful cholesterol levels while raising good cholesterol. According to Gram Research analysis, these findings suggest that eating fermented foods containing these specific bacteria strains might offer a natural way to manage high cholesterol without medication.
Key Statistics
A 2026 research study found that Pediococcus pentosaceus GWS5 isolated from traditional Himalayan fermented foods reduced cholesterol by 75.46 percent in laboratory conditions, while Lactiplantibacillus plantarum KD11 achieved an 82.68 percent reduction.
In animal trials, rats supplemented with these two bacterial strains showed significantly lower levels of total cholesterol, triglycerides, LDL cholesterol, and VLDL cholesterol while increasing beneficial HDL cholesterol levels compared to control rats on high-fat diets.
The bacterial strains demonstrated strong probiotic qualities, surviving stomach acid at pH 3 and tolerating bile concentrations while showing antagonistic activity against multiple foodborne pathogens, indicating safety for consumption.
The Quick Take
- What they studied: Whether beneficial bacteria found in traditional Himalayan fermented foods could lower cholesterol levels in the body
- Who participated: Researchers isolated bacteria from Gundruk and Kinema, traditional fermented foods from the Darjeeling, Kalimpong, and Sikkim regions of India. They tested the bacteria in laboratory conditions and then in rats fed high-fat diets to mimic human cholesterol problems
- Key finding: Two specific bacterial strains reduced cholesterol by 75 to 82 percent in lab tests, and when given to rats with high cholesterol, they significantly lowered bad cholesterol and raised good cholesterol levels
- What it means for you: Eating fermented foods containing these bacteria might help manage cholesterol naturally, though more human studies are needed before recommending it as a treatment. This is promising early research, not yet proven in people
The Research Details
Scientists collected samples from two traditional fermented foods: Gundruk and Kinema, which are popular in the Himalayan regions of India. They isolated beneficial bacteria called lactic acid bacteria from these foods and tested which strains were best at reducing cholesterol in laboratory dishes. The two most promising strains were then tested more thoroughly to confirm they had probiotic qualities, meaning they could survive in the human digestive system and provide health benefits. Finally, the researchers fed these bacteria to rats that had been given high-fat diets to see if the bacteria would lower their cholesterol levels, similar to how it might work in humans.
This research approach is important because it starts with real foods that people have eaten safely for generations, rather than creating new substances in a lab. By testing traditional fermented foods, scientists can discover natural solutions that cultures have already been using. The step-by-step testing, from lab dishes to living animals, helps ensure that any benefits are real and safe before considering human trials
The study used standard scientific methods to identify and test the bacteria, including molecular identification to confirm exactly which strains they were working with. The researchers tested the bacteria’s ability to survive stomach acid and bile, which are real conditions in the human digestive system. They also tested safety by checking if the bacteria could fight off harmful pathogens. However, the study was conducted in rats, not humans, so results may not directly apply to people. The sample size for animal testing was not specified in the abstract
What the Results Show
The two bacterial strains showed remarkable cholesterol-lowering ability in laboratory tests. Pediococcus pentosaceus GWS5 reduced cholesterol by 75.46 percent, while Lactiplantibacillus plantarum KD11 reduced it by 82.68 percent. When these bacteria were given to rats on high-fat diets, they significantly lowered total cholesterol, triglycerides (a type of fat in the blood), LDL cholesterol (the bad kind), and VLDL cholesterol (another harmful type). At the same time, the bacteria increased HDL cholesterol (the good kind that protects your heart). The results were statistically significant, meaning they were unlikely to have happened by chance.
Beyond cholesterol, the bacteria also boosted the rats’ natural antioxidant defenses. Antioxidants are substances that protect cells from damage. The study found that rats receiving the probiotic bacteria had higher levels of reduced glutathione and catalase, two important antioxidants that help prevent disease. The bacteria also showed strong ability to fight off harmful foodborne pathogens, suggesting they could help protect the digestive system from infection
This research builds on earlier studies showing that lactic acid bacteria can help lower cholesterol. What makes this study unique is that it focuses on bacteria from traditional fermented foods that specific populations have safely consumed for centuries. Previous research has shown similar cholesterol-lowering effects from other probiotic strains, but this study demonstrates that traditional Himalayan fermented foods contain particularly potent strains. The cholesterol reduction rates (75 to 82 percent) are among the highest reported for probiotic bacteria in laboratory conditions
The most important limitation is that this study was conducted in rats, not humans. Rats do not always respond to treatments the same way people do, so these results cannot be directly applied to human health yet. The study did not specify how many rats were used in the animal trials. The research was conducted in laboratory and animal settings, so real-world factors like food interactions, individual differences between people, and long-term effects remain unknown. Human clinical trials would be needed to confirm whether these bacteria provide the same benefits in people
The Bottom Line
Based on this research, eating traditional fermented foods like Gundruk and Kinema may support cholesterol management as part of a healthy diet. However, confidence in this recommendation is moderate because the evidence comes from laboratory and animal studies, not human trials. People with high cholesterol should not replace their current medications with fermented foods without consulting their doctor. These foods could potentially be used alongside conventional treatment, but this needs to be confirmed in human studies. The research suggests promise, but more evidence is needed
This research is most relevant to people interested in natural approaches to managing cholesterol, those who enjoy fermented foods, and individuals in regions where Gundruk and Kinema are traditional foods. People with high cholesterol should be interested in this as a potential complementary approach, though they should continue following their doctor’s advice. Researchers studying probiotics and food-based medicine should pay attention to these findings. People without cholesterol concerns may still benefit from eating fermented foods for general digestive health, though this study does not specifically address that
In the animal studies, the bacteria showed effects on cholesterol levels, but the timeline for seeing benefits in humans is unknown. Typically, probiotic effects take several weeks to months to appear in people. If human trials confirm these findings, it might take 4 to 12 weeks of regular consumption to notice meaningful changes in cholesterol levels. Individual results would likely vary based on diet, genetics, and overall health
Frequently Asked Questions
Can fermented foods like Gundruk and Kinema actually lower cholesterol?
Research shows that specific bacterial strains from these traditional Himalayan fermented foods reduced cholesterol by 75 to 82 percent in laboratory tests and lowered harmful cholesterol in rats. However, human studies are still needed to confirm these effects work the same way in people
What are Gundruk and Kinema and where can I find them?
Gundruk and Kinema are traditional fermented vegetables from the Himalayan regions of India, particularly Darjeeling, Kalimpong, and Sikkim. They may be available in specialty stores, Indian markets, or online retailers. Similar fermented foods like sauerkraut and kimchi offer comparable beneficial bacteria
Should I stop taking cholesterol medication and eat fermented foods instead?
No. This research is preliminary and only tested in animals. Continue taking prescribed cholesterol medications and consult your doctor before making any changes. Fermented foods might complement your treatment plan, but they should not replace medical care
How long does it take for probiotics to affect cholesterol levels?
The timeline is unknown from this study since it only tested animals. In general, probiotic effects in humans typically take several weeks to months to appear. Individual results vary based on diet, genetics, and overall health
Are these specific bacterial strains available in probiotic supplements?
The study identified these strains from traditional fermented foods, but availability in commercial supplements is unclear. Check supplement labels for Pediococcus pentosaceus or Lactiplantibacillus plantarum strains, though the specific GWS5 and KD11 strains may not be widely available yet
Want to Apply This Research?
- Track weekly consumption of fermented foods like Gundruk, Kinema, yogurt, or other fermented vegetables, and log any changes in energy levels or digestive comfort. Note the specific type and amount consumed each day
- Add one serving of fermented food to your daily diet, such as a small portion of Gundruk or Kinema with meals, or incorporate other fermented foods like sauerkraut or kimchi. Start with small amounts to allow your digestive system to adjust
- Use the app to track fermented food intake over 8 to 12 weeks while monitoring digestive symptoms, energy levels, and any changes in how you feel. If you have high cholesterol, work with your doctor to monitor cholesterol levels through blood tests while incorporating these foods into your diet
This research was conducted in laboratory and animal studies, not in humans. The findings are promising but not yet proven in people. Do not use fermented foods as a replacement for prescribed cholesterol medications or medical treatment. Consult your healthcare provider before making significant dietary changes, especially if you have high cholesterol, take medications, or have digestive conditions. Individual results may vary, and some people may experience digestive discomfort when introducing fermented foods. This article is for educational purposes and should not be considered medical advice.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.