Fermented food in the context of a healthy diet

Leroy, Frédéric; Vuyst, Luc De

doi:10.1097/mco.0000000000000108

Cited by 45 publications

(21 citation statements)

References 81 publications

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“…The main focus, at the moment, is to prove their functionality, meaning they still have to demonstrate improvements in target functions in the human body leading to health and well-being. Nevertheless, numerous food market options, from milks and yogurts to fermented soy products, cereals, vegetables and juices are already available [20]. Human studies will have to be carried out to validate the potential benefits already shown in in vitro and rats/mice studies up to now.…”

Section: Fermented Foods On Societymentioning

confidence: 99%

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

et al. 2018

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Dietary changes have accompanied the evolution of humanity and is proven to be fundamental in human evolution and well-being. Nutrition is essential for survival and as a matter of health and equilibrium of the human body. About 1/3 of the human diet is composed by fermented foods and beverages, which are widely distributed and consumed in different societies around the world, no matter the culture and lifestyle. Fermented foods are derived from the fermentation process of different substrates by microorganisms, and more importantly to humans, by those with beneficial characteristics, due to the positive impact on health. Food is transformed in the gut, gaining new proprieties, and increasing its value to the organism. The effects of fermented foods and beverages can be assessed by its influence at the gut microbiota level. Recent studies show the major importance of the gut microbiota role in modulating the organism homeostasis and homeorhesis. More crosslinks between health, gut microbiota and diet are being established especially in the gut–brain axis field. Therefore, the benefits of diet, in particularly of fermented foods and beverages, should be studied and pursued in order to promote a good health status.

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Section: Fermented Foods On Societymentioning

confidence: 99%

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

et al. 2018

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“…Currently, different kinds of probiotic dairy products are produced and consumed all over the world including pasteurized milk, ice cream, fermented milks, cheese and baby milk powders. Milk and dairy products acquire some nutritional properties like the high lactose content which permit the growth and the existence of probiotic bacteria [17]. Some dairy products likefermented milks and cheesesare also preferred to be a vehicle for probiotic regarding their pH, buffering capacity, and fat content which create an additional protection for probiotics passing gastrointestinal tract and improve their maintenance [39][40][41][42].…”

Section: Dairy Productsmentioning

confidence: 99%

“…Therefore, the matrix and process engineering in food probiotic production are nowadays an advanced and developed science and technology [17][18][19]. However, although production and maintenance of probiotic food products are considerably more difficult than the drug ones, the consumers are expected and enjoy inherently ingesting medicinal additives via food stuffs rather than the drugs.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Supplements and Food Products: A Comparative Approach

Nm¹,

Am²

2017

Biochem Pharmacol

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Probiotics have a long overall history of traditional application. Currently they are mainly used as processed foods or nutritional supplements due to customers'awareness about the linkage of diet and health. The live bacteria exist in the probiotic products are mainly lactic acid bacteria, including lactobacilli, bifidobacteriaand Enterococci. Nowadays, the probiotic markets have a considerable markets share either in food or drug industry. However, the impact of ingesting probiotics via food products or drug supplements is not actually the same from consumer point of view as well as from efficacy. In this article, drug supplements and food products containing probiotic microorganisms are considered in a comparative approach from different aspects including functional and efficacy, hedonistic and economical standpoints.

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“…Most fermented foods contain a variety of microorganisms that might transform chemical constituents of food sources during fermentation, resulting in enrichment of substrates with vitamins, essential amino acids, bioactive compound, improvement of nutrient, inhibition of pathogen, and degrading toxic components (Leroy and De Vuyst 2014;Koo et al 2016). The consumption of fermented food has beneficial effects, including health-promoting, anti-aging, anti-carcinogenic, and anti-obesity activities.…”

Section: Introductionmentioning

confidence: 99%

“…Naturally fermented food and beverages can be classically defined as functional foods with beneficial effects for the host (Stanton et al 2005;Leroy and De Vuyst 2014). Most fermented foods contain a variety of microorganisms that might transform chemical constituents of food sources during fermentation, resulting in enrichment of substrates with vitamins, essential amino acids, bioactive compound, improvement of nutrient, inhibition of pathogen, and degrading toxic components (Leroy and De Vuyst 2014;Koo et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

2018

JABC

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The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.

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Fermented food in the context of a healthy diet

Cited by 45 publications

References 81 publications

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

Probiotic Supplements and Food Products: A Comparative Approach

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

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