Fermented foods, their microbiome and its potential in boosting human health

Microbial Biotechnology, Год журнала: 2024, Номер 17(2)

Опубликована: Фев. 1, 2024

Fermented foods (FFs) are part of the cultural heritage several populations, and their production dates back 8000 years. Over last ~150 years, microbial consortia many most widespread FFs have been characterised, leading in some instances to standardisation production. Nevertheless, limited knowledge exists about communities local traditional possible effects on human health. Recent findings suggest they might be a valuable source novel probiotic strains, enriched nutrients highly sustainable for environment. Despite increasing number observational studies randomised controlled trials, it still remains unclear whether how regular FF consumption is linked with health outcomes enrichment gut microbiome health-associated species. This review aims sum up associated microbiomes, outlining role fermentation respect boosting nutritional profiles attempting establish link between health-beneficial outcomes.

Язык: Английский

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Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health

Probiotics and Antimicrobial Proteins, Год журнала: 2025, Номер unknown

Опубликована: Янв. 14, 2025

Язык: Английский

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Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(2)

Опубликована: Март 1, 2025

Traditional fermented foods and beverages have played a vital role in the diet, culture, economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, sustainable development. Despite their importance, comprehensive documentation production methods, nutritional benefits, safety challenges remains limited. This review critically examines most widely consumed region, derived from both plant dairy sources, with focus on processing technologies, microbial dynamics, profiles, issues. Data were gathered systematic published unpublished scientific research between March April 2023. These products are predominantly obtained through spontaneous fermentation, bioprocessing method that enhances shelf life, value, sensory attributes. A diverse range products, including non-alcoholic alcoholic beverages, porridges, breads, yogurt-like rely heavily activity lactic acid bacteria yeasts. While these rich essential nutrients such as carbohydrates, proteins, vitamins, minerals, non-standardized fermentation processes often result inconsistent quality pose risks related foodborne pathogens toxins. emphasizes urgent need developing standardized practices, isolation application starter cultures, improve product quality. Furthermore, scaling up traditional methods commercialization offers significant opportunities enhance regional nutrition economic development while addressing assurance.

Язык: Английский

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Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468

Опубликована: Авг. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Язык: Английский

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Macronutrient balance determines the human gut microbiome eubiosis: insights from in vitro gastrointestinal digestion and fermentation of eight pulse species

Frontiers in Microbiology, Год журнала: 2025, Номер 15

Опубликована: Янв. 30, 2025

The interactions between macronutrients, the human gut microbiome, and their metabolites (short-chain fatty acids) were comprehensively investigated via an in vitro digestion fermentation model subjected to eight pulse species. 16S rRNA sequencing taxonomic analysis of digesta fermented for up 24 h revealed increase relative abundance health-detrimental genera represented by Escherichia-Shigella kidney bean, soybean, cowpea, chickpea, black bean samples. In contrast, health-positive genera, including Bacteroides , Eubacterium Akkermansia was elevated red mung Heunguseul. At same time, proportion pathogenic decreased. Concurrently, these three species exhibited microbial diversity as evidenced calculation α -diversity (Shannon index) β (Bray-Curtis distance). Despite lower nutrient contents pulses, carbohydrates, amino acids, network that possess complex positive or negative correlations with a variety bacteria, well metabolites. These more pronounced Heunguseul than other pulses. It postulated overall potential nourish environments due balance nutritional components. linear regression demonstrated there association carbohydrate acid Shannon indices. Furthermore, ratio carbohydrates acids displayed increase. showed weak correlation. is noteworthy diet comprising foods balanced profile supports growth beneficial microbes, thereby promoting eubiosis. Consistent work on different ingredients essential precise insight into interplay food microbiome dietary patterns.

Язык: Английский

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Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104891 - 104891

Опубликована: Янв. 1, 2025

Язык: Английский

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Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications

Process Biochemistry, Год журнала: 2025, Номер unknown

Опубликована: Фев. 1, 2025

Язык: Английский

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Fibre & fermented foods: differential effects on the microbiota-gut-brain axis

Proceedings of The Nutrition Society, Год журнала: 2024, Номер unknown, С. 1 - 16

Опубликована: Окт. 25, 2024

The ability to manipulate brain function through the communication between microorganisms in gastrointestinal tract and along gut-brain axis has emerged as a potential option improve cognitive emotional health. Dietary composition patterns have demonstrated robust capacity modulate microbiota-gut-brain axis. With their possess pre-, pro-, post-, synbiotic properties, dietary fibre fermented foods stand out potent shapers of gut microbiota subsequent signalling brain. Despite this potential, few studies directly examined mechanisms that might explain beneficial action on axis, thus limiting insight treatments for dysfunction. Herein, we evaluate differential effects from whole food sources functioning. Potential mediating health via are described. Although more multimodal research combines psychological assessments biological sampling compare each type is needed, evidence accumulated date suggests fibre, foods, and/or combination within psychobiotic diet can be cost-effective convenient approach functioning across lifespan.

Язык: Английский

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The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics

Fermentation, Год журнала: 2025, Номер 11(3), С. 110 - 110

Опубликована: Фев. 25, 2025

To diversify fermented plant-based products, vegetables can be with fruits. This study aimed to evaluate the effect of spontaneous fermentation on amino acid nutritional profile sliced carrot (Daucus carota) and celeriac (Apium graveolens), without addition apple (Malus domestica). Lactic bacteria rapidly lowered pH, ensuring product’s microbiological stability safety. The apples root had a beneficial maintaining high number active lactic bacteria. process significantly influenced composition, reducing content acidic acids (aspartic glutamic acid) while increasing levels several essential acids. Leucine was found limiting in all variants, although its increased during fermentation. Essential Amino Acid Index (EAAI) products generally higher variants (carrot = 1.13, 1.03). results indicate that enhances protein quality contributes development nutritionally valuable, microbiologically safe foods. supports sustainable dietary practices by utilizing locally available create innovative products.

Язык: Английский

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Association of pickled food consumption with non-digestive system cancers: a systematic review and meta-analysis

BMJ Open, Год журнала: 2025, Номер 15(2), С. e082786 - e082786

Опубликована: Фев. 27, 2025

Several studies have demonstrated a significant association between the consumption of pickled foods and an increased risk gastrointestinal cancer. However, relationship food intake non-digestive system cancers (NDSCs) remains uncertain. This meta-analysis aims to systematically review analyse NDSCs associated with foods. Systematic meta-analysis. The PubMed, Cochrane Library, Embase Web Science databases were comprehensively searched from inception July 2024. Observational focus on development in children adults included. A random-effects model was used for meta-analyses calculate pooled NDSCs, including lung cancer, breast prostate kidney bladder brain cervical thyroid cancer lymphoma. Meta-sensitivity analysis subgroup conducted explore potential sources heterogeneity. total 51 studies, encompassing 2 518 507 individuals, met eligibility criteria. results our study suggested notable correlation elevated heightened susceptibility (OR: 1.22, 95% CI: 1.07 1.39, I2=85.1%, p<0.01), 1.38, 1.18 1.60, I2=75.9%, lymphoma 1.12, 1.01 1.25, I2=55.8%, p=0.05), 1.23 2.07, p<0.01) 1.28, 1.13 1.45, I2=0%, p=0.56), when compared individuals who either refrain or lower food. no statistically found leukaemia. systematic lymphoma, Nevertheless, certainty evidence rated as very low. Future research should biological mechanisms investigate diverse populations. CRD42023434186.

Язык: Английский

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