Nutritional Contributions and Health Associations of Traditional Fermented Foods
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. Tr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/289 |
| _version_ | 1797504829001564160 |
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| author | Berenice Negrete-Romero Claudia Valencia-Olivares Gloria Andrea Baños-Dossetti Beatriz Pérez-Armendáriz Gabriel Abraham Cardoso-Ugarte |
| author_facet | Berenice Negrete-Romero Claudia Valencia-Olivares Gloria Andrea Baños-Dossetti Beatriz Pérez-Armendáriz Gabriel Abraham Cardoso-Ugarte |
| author_sort | Berenice Negrete-Romero |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T04:09:56Z |
| format | Article |
| id | doaj.art-289c5ea83bcd4640ac83ee82b8699c91 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:09:56Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-289c5ea83bcd4640ac83ee82b8699c912023-11-23T08:13:33ZengMDPI AGFermentation2311-56372021-11-017428910.3390/fermentation7040289Nutritional Contributions and Health Associations of Traditional Fermented FoodsBerenice Negrete-Romero0Claudia Valencia-Olivares1Gloria Andrea Baños-Dossetti2Beatriz Pérez-Armendáriz3Gabriel Abraham Cardoso-Ugarte4Facultad de Biotecnología, Decanato de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio de Santiago, Puebla 72410, MexicoFacultad de Biotecnología, Decanato de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio de Santiago, Puebla 72410, MexicoFacultad de Biotecnología, Decanato de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio de Santiago, Puebla 72410, MexicoFacultad de Biotecnología, Decanato de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio de Santiago, Puebla 72410, MexicoFacultad de Gastronomía, Universidad Popular Autónoma del Estado de Puebla, 21 Sur No. 1103, Barrio de Santiago, Puebla 72410, MexicoThe 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.https://www.mdpi.com/2311-5637/7/4/289traditional fermented foodsdiabetesobesityirritable bowel syndromelactic acid bacteria |
| spellingShingle | Berenice Negrete-Romero Claudia Valencia-Olivares Gloria Andrea Baños-Dossetti Beatriz Pérez-Armendáriz Gabriel Abraham Cardoso-Ugarte Nutritional Contributions and Health Associations of Traditional Fermented Foods Fermentation traditional fermented foods diabetes obesity irritable bowel syndrome lactic acid bacteria |
| title | Nutritional Contributions and Health Associations of Traditional Fermented Foods |
| title_full | Nutritional Contributions and Health Associations of Traditional Fermented Foods |
| title_fullStr | Nutritional Contributions and Health Associations of Traditional Fermented Foods |
| title_full_unstemmed | Nutritional Contributions and Health Associations of Traditional Fermented Foods |
| title_short | Nutritional Contributions and Health Associations of Traditional Fermented Foods |
| title_sort | nutritional contributions and health associations of traditional fermented foods |
| topic | traditional fermented foods diabetes obesity irritable bowel syndrome lactic acid bacteria |
| url | https://www.mdpi.com/2311-5637/7/4/289 |
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