Fermented Foods and Their Role in Respiratory Health: A Mini-Review
Fermented foods (FFs) hold global attention because of their huge advantages. Their health benefits, palatability, preserved, tasteful, and aromatic properties impart potential importance in the comprehensive evaluation of FFs. The bioactive components, such as minerals, vitamins, fatty acids, amino...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/4/162 |
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| author | Periyanaina Kesika Subramanian Thangaleela Bhagavathi Sundaram Sivamaruthi Muruganantham Bharathi Chaiyavat Chaiyasut |
| author_facet | Periyanaina Kesika Subramanian Thangaleela Bhagavathi Sundaram Sivamaruthi Muruganantham Bharathi Chaiyavat Chaiyasut |
| author_sort | Periyanaina Kesika |
| collection | DOAJ |
| description | Fermented foods (FFs) hold global attention because of their huge advantages. Their health benefits, palatability, preserved, tasteful, and aromatic properties impart potential importance in the comprehensive evaluation of FFs. The bioactive components, such as minerals, vitamins, fatty acids, amino acids, and other phytochemicals synthesized during fermentation, provide consumers with several health benefits. Fermentation of food is an ancient process that has met with many remarkable changes owing to the development of scientific technologies over the years. Initially, fermentation relied on back-slapping. Nowadays, starter cultures strains are specifically chosen for the type of fermentation process. Modern biotechnological methods are being implemented in the fermentation process to achieve the desired product in high quality. Respiratory and gastrointestinal tract infections are the most severe health issues affecting human beings of all age groups, especially children and older adults, during this COVID-19 pandemic period. Studies suggest that the consumption of probiotic <i>Lactobacillus</i> strains containing fermented foods protects the subjects from common infectious diseases (CIDs, which is classified as upper respiratory tract infections, lower respiratory tract infections and gastrointestinal infections) by improving the host’s immune system. Further studies are obligatory to develop probiotic-based functional FFs that are effective against CIDs. Presently, we are urged to find alternative, safe, and cost-effective prevention measures against CIDs. The current manuscript briefs the production of FFs, functional properties of FFs, and their beneficial effects against respiratory tract infections. It summarizes the outcomes of clinical trials using human subjects on the effects of supplementation of FFs. |
| first_indexed | 2024-03-09T13:41:22Z |
| format | Article |
| id | doaj.art-6b912a1d0f10457199e10f72236f1644 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T13:41:22Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-6b912a1d0f10457199e10f72236f16442023-11-30T21:06:12ZengMDPI AGFermentation2311-56372022-04-018416210.3390/fermentation8040162Fermented Foods and Their Role in Respiratory Health: A Mini-ReviewPeriyanaina Kesika0Subramanian Thangaleela1Bhagavathi Sundaram Sivamaruthi2Muruganantham Bharathi3Chaiyavat Chaiyasut4Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandOffice of Research Administration, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandFermented foods (FFs) hold global attention because of their huge advantages. Their health benefits, palatability, preserved, tasteful, and aromatic properties impart potential importance in the comprehensive evaluation of FFs. The bioactive components, such as minerals, vitamins, fatty acids, amino acids, and other phytochemicals synthesized during fermentation, provide consumers with several health benefits. Fermentation of food is an ancient process that has met with many remarkable changes owing to the development of scientific technologies over the years. Initially, fermentation relied on back-slapping. Nowadays, starter cultures strains are specifically chosen for the type of fermentation process. Modern biotechnological methods are being implemented in the fermentation process to achieve the desired product in high quality. Respiratory and gastrointestinal tract infections are the most severe health issues affecting human beings of all age groups, especially children and older adults, during this COVID-19 pandemic period. Studies suggest that the consumption of probiotic <i>Lactobacillus</i> strains containing fermented foods protects the subjects from common infectious diseases (CIDs, which is classified as upper respiratory tract infections, lower respiratory tract infections and gastrointestinal infections) by improving the host’s immune system. Further studies are obligatory to develop probiotic-based functional FFs that are effective against CIDs. Presently, we are urged to find alternative, safe, and cost-effective prevention measures against CIDs. The current manuscript briefs the production of FFs, functional properties of FFs, and their beneficial effects against respiratory tract infections. It summarizes the outcomes of clinical trials using human subjects on the effects of supplementation of FFs.https://www.mdpi.com/2311-5637/8/4/162fermented foodsprobiotics<i>Lactobacillus</i>respiratory infectionimmune systemtraditional fermentation |
| spellingShingle | Periyanaina Kesika Subramanian Thangaleela Bhagavathi Sundaram Sivamaruthi Muruganantham Bharathi Chaiyavat Chaiyasut Fermented Foods and Their Role in Respiratory Health: A Mini-Review Fermentation fermented foods probiotics <i>Lactobacillus</i> respiratory infection immune system traditional fermentation |
| title | Fermented Foods and Their Role in Respiratory Health: A Mini-Review |
| title_full | Fermented Foods and Their Role in Respiratory Health: A Mini-Review |
| title_fullStr | Fermented Foods and Their Role in Respiratory Health: A Mini-Review |
| title_full_unstemmed | Fermented Foods and Their Role in Respiratory Health: A Mini-Review |
| title_short | Fermented Foods and Their Role in Respiratory Health: A Mini-Review |
| title_sort | fermented foods and their role in respiratory health a mini review |
| topic | fermented foods probiotics <i>Lactobacillus</i> respiratory infection immune system traditional fermentation |
| url | https://www.mdpi.com/2311-5637/8/4/162 |
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