A review and comparative perspective on health benefits of probiotic and fermented foods

Abstract

SummaryFermented foods such as yogurt, kefir, and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities these microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases, and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics, and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products.

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

“…Fermented food Gummies Feng et al (2023) Lactobacillus plantarum P8 (ATCC 14917) Bread Zhang et al (2018) Lactobacillus rhamnosus GG (ATCC 7469) Minas Frescal cheese Prezzi et al (2020) and preventing disease (Ibrahim et al, 2023). Fermentation, which has become a trend in food processing, is a traditional process that converts complex chemicals into more biologically active compounds and degrades anti-nutritional factors and toxins (Terefe & Augustin, 2020).…”

“…Probiotic‐driven fermentation enhances/alters the effectiveness of MFH by transforming and releasing its active ingredients, thereby promoting human health and improving its sensory properties, as well as extending its shelf life (Leonard et al., 2021; Torres et al., 2020). Probiotic‐fermented MFH is a rich source of active ingredients and probiotics, as well as the secondary metabolites produced by probiotics during the fermentation process, which are beneficial for maintaining physiological balance and preventing disease (Ibrahim et al., 2023).…”

“…Fermented MFH is being explored and developed more deeply with the update of modern analytical instruments and the rapid development of multi‐omics technology. Up to now, although there have been related reports that mainly focused on the conversion of active ingredients in MFH by lactic acid bacteria or the health benefits of probiotic fermented foods, there are few reports on probiotic fermented MFH, and there is a lack of systematic elaboration on the interactions between probiotics and MFH and the effects of probiotic fermented MFH on human health (Huifeng et al., 2022; Ibrahim et al., 2023; Qin et al., 2022; Torres et al., 2020). Furthermore, a report on the future trend of probiotic fermentation of MFH in combination with modern technology is not yet available.…”

Bibliometric analysis of the impact of ultra‐processed foods on the gut microbiota

“…The composition and function of the gut microbiome have a substantial impact on human metabolism and overall health. Food design should consider the needs of both commensal bacteria and human physiology (Ibrahim et al, 2023). Commensal gut bacteria thrive on substances not easily accessible to humans, serving as their primary nourishment (Ercolini & Fogliano, 2018).…”

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

“…Fermentation has a long history and great importance in food production and preservation, which involved modifying food through controlled microbial growth, for the production of healthier food with extended shelf life (A gag€ und€ uz et al, 2022). Fermented foods are gaining popularity worldwide due to the growing consumer awareness of the high nutritional profile and proven beneficial health effects of fermented food (Ibrahim et al, 2023). In ancient times, food was fermented for preservation purposes, for instance for consumption of kefir when away from their home region.…”