1. Fermented cabbage preserves intestinal barrier function in vitro.
2. Enriched metabolites, including lactic acid and D-phenyl-lactate, reduce paracellular permeability.
3. Addition of specific bacteria enhanced metabolomic profiles without impairing barrier protection. 
4. Research suggests health-promoting properties may be linked to metabolite enrichment during cabbage fermentation. 

Source: Applied and Environmental Microbiology