Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

doi:10.3390/nu11081806

Paper

Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

Published Aug 1, 2019 · E. Dimidi, S. Cox, M. Rossi

Nutrients

Q1 SJR score

400

Citations

10

Influential Citations

Open Access PDF Full text Semantic Scholar

Abstract

Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.

Literature Review

Very Rigorous Journal

Highly Cited

Study Snapshot

Fermented foods, particularly kefir, have limited clinical evidence for their effectiveness in gastrointestinal health and disease, with potential benefits in lactose malabsorption and Helicobacter pylori eradication.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

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References

Food and Agriculture Organization of the United Nations—FAO

The So Paulo Forest Institute's ex situ conservation bank effectively preserves intrapopulational evolutionary potential and retains rare alleles in Gallesia goraremo populations.

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Kefir consumption may improve gut microbiota and enhance the quality of life for patients with inflammatory bowel disease in the short term.

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Kefir, a probiotic milk product, has shown significant modulatory effects on gut microbiota, potentially contributing to its health benefits.

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Kombucha has numerous health benefits, but human clinical trials are needed to confirm these assertions.

Conjugated Linoleic Acid Effects on Cancer, Obesity, and Atherosclerosis: A Review of Pre-Clinical and Human Trials with Current Perspectives

Conjugated linoleic acid (CLA) shows potential in combating cancer, obesity, and atherosclerosis, with potential mechanisms including gut microbiota as a mediator.

Citations

Maternal kefir intake during lactation impacts the breast milk and gut microbiota of the Wistar rat's offspring.

Maternal kefir intake during lactation improves offspring Wistar rat's gut microbiota and bacterial composition in breast milk, potentially benefiting their intestinal health.

Higher bacterial diversity, bioactive peptides, and enhanced immunomodulatory effects in raw milk kefir made with defined starter cultures compared to backslopping methods

Defined starter cultures in raw milk kefir produce higher bacterial diversity, bioactive peptides, and enhanced immune modulation compared to backslopping methods.

The impact of bariatric surgery on gut microbiota: a bibliometric analysis of research trends and scientific contributions

Bariatric surgery alters gut microbiota, which plays a crucial role in weight loss, and future research will focus on its effects, its role in weight loss, and the development of combined treatments based on gut microbiota.

An integrated multiphase dynamic genome-scale model explains batch fermentations led by species of the Saccharomyces genus.

The IMC model improves the accuracy of intracellular flux predictions and simplifies implementation, enabling more efficient production of target compounds and novel biotechnological applications in batch fermentation.

Evaluation of the in vitro probiotic properties of Ligilactobacillus salivarius JCF5 and its impact on Jersey yogurt quality.

Ligilactobacillus salivarius JCF5 is a promising probiotic strain for enhancing the quality of Jersey yogurt by improving texture properties when combined with commercial starter cultures.