Nutritional Contributions and Health Associations of Traditional Fermented Foods

Abstract

The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.

Health Benefit of Plant-base Fermented Food and Beverage on Type 2 Diabetes Mellitus

“…Study elucidated that type 2 diabetes is related to the composition and alteration in gut microbiota, while probiotics can positively and promisingly change gastrointestinal [6]. However, the specific pathway and diabetes-probiotic relationship are unconfirmed [4].…”

“…Soybeans are within the traditional diet in Asian countries with relatively lower type 2 diabetes incidents, such as China, Korea, Vietnam, and Japan, and the association between type 2 diabetes and soybeans had been widely studied [11,25]. Despite the abundance of nutrients and components, two major components, isoflavonoids, including daidzein and genistein, and soy protein, are investigated worldwide the most [4,25]. Figure 1 presents the isoflavone content in different soybean products.…”

“…In the fermentation process, microorganisms and molecules such as enzymes, bacteria, or fungi will be involved, implementing biochemical reactions and improving the taste and nutrition value of food [1]. Many studies revealed the health benefits of fermented food, such as reducing cardiovascular disease risks, potential enhancement in gut microbiota composition, antihypertension, anti-inflammatory, and enhancing insulin secretion [1,4,5]. Hence, investigating the health benefits of fermented food became a focus of study.…”

“…The mechanism and risk factors of this disease are substantially explored, and in which the family history of diabetes, high-calorie intake diet, deficiency in physical activity, dyslipidemia, hormone factors, and obesity are the risk factors for the onset of type 2 diabetes [5,6]. Adjusting to a healthier lifestyle, including decreasing calorie intake, preventing trans fatty acid intake, and selecting food with low glycemic index, will be helpful in treating or preventing type 2 diabetes [4].…”

“…According to studies, several fermented foods, such as kimchi, have been validated with potential health benefits in preventing type 2 diabetes [5]. Additionally, food fermentation had shown with hypoglycemic effect by decreasing soluble carbohydrate content, increasing resistant starch, and increasing dietary fiber concentration [4].…”