Colonization Ability and Impact on Human Gut Microbiota of Foodborne Microbes From Traditional or Probiotic-Added Fermented Foods: A Systematic Review

Abstract

A large subset of fermented foods act as vehicles of live environmental microbes, which often contribute food quality assets to the overall diet, such as health-associated microbial metabolites. Foodborne microorganisms also carry the potential to interact with the human gut microbiome via the food chain. However, scientific results describing the microbial flow connecting such different microbiomes as well as their impact on human health, are still fragmented. The aim of this systematic review is to provide a knowledge-base about the scientific literature addressing the connection between foodborne and gut microbiomes, as well as to identify gaps where more research is needed to clarify and map gut microorganisms originating from fermented foods, either traditional or added with probiotics, their possible impact on human gut microbiota composition and to which extent foodborne microbes might be able to colonize the gut environment. An additional aim was also to highlight experimental approaches and study designs which could be better standardized to improve comparative analysis of published datasets. Overall, the results presented in this systematic review suggest that a complex interplay between food and gut microbiota is indeed occurring, although the possible mechanisms for this interaction, as well as how it can impact human health, still remain a puzzling picture. Further research employing standardized and trans-disciplinary approaches aimed at understanding how fermented foods can be tailored to positively influence human gut microbiota and, in turn, host health, are therefore of pivotal importance.

Association Between Consumption of Fermented Food and Food-Derived Prebiotics With Cognitive Performance, Depressive, and Anxiety Symptoms in Psychiatrically Healthy Medical Students Under Psychological Stress: A Prospective Cohort Study

“…Well-defined probiotic and prebiotic preparations and foodstuffs have been studied in this area ( 48 ), but little attention to date has been paid to fermented and prebiotic-containing foods that may be consumed on a daily basis but are not necessarily standardized. Even so, a link has been identified between such food intake and quality of gut microbiota ( 55 – 57 ). The present study applied the 7-day dietary record to determine the amount of fermented food and food-derived prebiotic consumption in medical students under psychological stress.…”

“…Participants were instructed to complete the FR form each time they eat a meal or drink a beverage by entering the estimated mass (in grams) of each foodstuff consumed over seven days preceding the final exam. Seven-day period of FR was chosen as gut microbiota qualitative changes may evolve for at least 4 days following dietary shift ( 55 , 84 ). As the seventh day of food recording was the day of the exam, participants were asked to record their food consumption until the moment of the start of the exam, but not the whole day (this made a total of about 6.25 days recorded).…”

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

“…The microorganisms present in fermented products with high titers can interact with microorganisms that inhabit the digestive tract and colonize it temporarily or permanently ( Davoren et al, 2019 ; Nemska et al, 2019 ; Roselli et al, 2021 ). Currently, due to the high degree of the variability of studies (heterogeneity of study design and methods used), and interindividual variability in the composition of the gastrointestinal microbiota, there is insufficient evidence for permanent colonization of the human gut by food microorganisms.…”

“…Currently, due to the high degree of the variability of studies (heterogeneity of study design and methods used), and interindividual variability in the composition of the gastrointestinal microbiota, there is insufficient evidence for permanent colonization of the human gut by food microorganisms. However, the transient colonization shown in some cases indicates the need for permanent introduction of fermented products into the diet to maintain the positive effects of strains on the human body ( Roselli et al, 2021 ).…”

Leuconostoc mesenteroides Strains Isolated from Carrots Show Probiotic Features

“…Among the various microbial species associated with food, some of them may share probiotic features. The main source of probiotics used in humans is represented by dairy foods, but increasing evidence has highlighted the importance to select probiotics from other sources, such as fresh fruits and vegetables [3]. Indeed, the availability of commercial milk-based products limits their consumption by people who are intolerant or allergic to lactose.…”