Health benefits of fermented foods

Abstract

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

“…The current experimental study was approved by the Institutional Animal Care and Use Committee (IACUC) of Dong-A University, Busan, Korea (IAUAC approval number: DIACUC- [11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27].…”

“…Thus, fermented foods are produced depending on factors such as nature of microorganisms, ingredients and environmental conditions [3][4][5]. In more detail, there might be different kinds of fermentation processes; these include alcoholic fermentation (yeasts), lactic acid fermentation (lactic acid bacteria) and acetic acid fermentation (Bacillus or molds) [6][7][8][9][10].It is well known that fermented foods can be characterized by enhanced nutritional properties and health-promoting effects [11][12][13][14][15][16].…”

Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action

“…In order to increase the shelf life and improve the flavour, fermentation is a process used for many years in a wide variety of food matrices such as soy, milk, meat and vegetables. Due to the presence of health-promoting compounds, fermented foods are considered important components of the human diet [1]. In fact, this type of food processing not only improves the organoleptic properties of the food matrix, but it can also increase the availability of various constituents, which can exert positive effects after consumption [2].…”

Beneficial Effects of Fermented Papaya Preparation (FPP®) Supplementation on Redox Balance and Aging in a Mouse Model

“…During this process, growth of spoilage and pathogenic organisms is inhibited by secondary metabolites produced by fermenting organisms, preserving and extending the storage of perishable foods [3,4]. Beyond conservation, fermentation gives to food a characteristic aroma and taste and enhance their organoleptic profiles and palatability, digestibility of proteins and carbohydrates, and the bioavailability of vitamins and minerals [4][5][6][7]. Since ancient times, fermented foods and beverages have been a fundamental part of human diet and their beneficial effects in reducing cholesterol levels and blood pressure, boosting immune system, protecting from toxic pathogens and in the prevention of carcinogenesis, osteoporosis, diabetes, cardiovascular and hepatic diseases have been widely characterized [8].…”