Fermented Foods, Health and the Gut Microbiome
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Nutrients |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2072-6643/14/7/1527 |
| _version_ | 1797438093437960192 |
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| author | Natasha K. Leeuwendaal Catherine Stanton Paul W. O’Toole Tom P. Beresford |
| author_facet | Natasha K. Leeuwendaal Catherine Stanton Paul W. O’Toole Tom P. Beresford |
| author_sort | Natasha K. Leeuwendaal |
| collection | DOAJ |
| description | Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet. |
| first_indexed | 2024-03-09T11:31:10Z |
| format | Article |
| id | doaj.art-0bb0de2e257d4ec4a5d841e6f863833c |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T11:31:10Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-0bb0de2e257d4ec4a5d841e6f863833c2023-11-30T23:49:32ZengMDPI AGNutrients2072-66432022-04-01147152710.3390/nu14071527Fermented Foods, Health and the Gut MicrobiomeNatasha K. Leeuwendaal0Catherine Stanton1Paul W. O’Toole2Tom P. Beresford3Teagasc Food Research Centre, P61 C996 Cork, IrelandTeagasc Food Research Centre, P61 C996 Cork, IrelandAPC Microbiome Ireland, University College Cork, T12 K8AF Cork, IrelandTeagasc Food Research Centre, P61 C996 Cork, IrelandFermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.https://www.mdpi.com/2072-6643/14/7/1527fermented foodsfood microbiotadietgut microbiome |
| spellingShingle | Natasha K. Leeuwendaal Catherine Stanton Paul W. O’Toole Tom P. Beresford Fermented Foods, Health and the Gut Microbiome Nutrients fermented foods food microbiota diet gut microbiome |
| title | Fermented Foods, Health and the Gut Microbiome |
| title_full | Fermented Foods, Health and the Gut Microbiome |
| title_fullStr | Fermented Foods, Health and the Gut Microbiome |
| title_full_unstemmed | Fermented Foods, Health and the Gut Microbiome |
| title_short | Fermented Foods, Health and the Gut Microbiome |
| title_sort | fermented foods health and the gut microbiome |
| topic | fermented foods food microbiota diet gut microbiome |
| url | https://www.mdpi.com/2072-6643/14/7/1527 |
| work_keys_str_mv | AT natashakleeuwendaal fermentedfoodshealthandthegutmicrobiome AT catherinestanton fermentedfoodshealthandthegutmicrobiome AT paulwotoole fermentedfoodshealthandthegutmicrobiome AT tompberesford fermentedfoodshealthandthegutmicrobiome |