Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Abstract

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

Polyphenol-Enriched Blueberry Preparation Controls Breast Cancer Stem Cells by Targeting FOXO1 and miR-145

“…Mounting evidence supports the idea that healthy eating habits can control and reduce many epithelial cancers, including breast cancer [ 9 , 10 ]. In this sense, natural products such as probiotics, polyphenols, and fermented plant foods are known for their anti-inflammatory effects [ 11 , 12 , 13 ] and may control neoplasia [ 14 ]. Blueberries are a well-known source of antioxidants and polyphenols [ 15 ].…”

“…Blueberries are a well-known source of antioxidants and polyphenols [ 15 ]. Polyphenols found in blueberries are shown to reduce inflammation, oxidative stress [ 12 ], and metastasis [ 16 ], while promoting apoptosis in cancer cells [ 17 ].…”

“…During the fermentation process, bioefficacy, bioavailability, and content of blueberry polyphenols increase [ 12 ]. We have previously shown that fermentation of blueberry juice with Rouxiella badensis subsp.…”

Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by Bacillus natto

“…A large number of studies have confirmed that NK has many beneficial effects on cardiovascular health. NK has potent antithrombotic [9], antihypertensive [10], anti-atherosclerotic, lipid-lowering [11], and neuroprotective [12] activities. Moreover, it has been reported that the ether extracts of rice bran subjected to fermentation with B. natto show good antioxidant activity [13].…”

Lingonberries—General and Oral Effects on the Microbiome and Inflammation

“…Low-grade inflammation induced and caused by persistent microbes is challenging because systemic antibiotics or local antiseptics may be used only for a limited time, and they abolish the normal microbiome alongside the pathogens. Natural products, and especially fermented plant foods, may eventually offer an alternative approach to novel anti-inflammatory and immunomodulatory pathways for controlling oral health [25].…”