Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More
Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Life |
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| Online Access: | https://www.mdpi.com/2075-1729/13/4/1044 |
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| author | Eliza Knez Kornelia Kadac-Czapska Małgorzata Grembecka |
| author_facet | Eliza Knez Kornelia Kadac-Czapska Małgorzata Grembecka |
| author_sort | Eliza Knez |
| collection | DOAJ |
| description | Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyrate. Moreover, intake of fermented vegetables and legumes influences epigenetic changes, which lead to inhibition of lipogenesis and decreased appetite. Lifestyle diseases’ feature is increased inflammation; thus, foods with high antioxidant potential are recommended. Silages are characterized by having a higher bioavailable antioxidants content than fresh samples. That is due to fermentative microorganisms that produce the enzyme β-glucosidase, which releases these compounds from conjugated bonds with antinutrients. However, fermented vegetables and legumes are rich in salt or salt substitutes, such as potassium chloride. However, until today, silages intake has not been connected to the prevalence of hypertension or kidney failure. |
| first_indexed | 2024-03-11T04:50:06Z |
| format | Article |
| id | doaj.art-823d39bc59914b48a7709758a8aacc59 |
| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-11T04:50:06Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Life |
| spelling | doaj.art-823d39bc59914b48a7709758a8aacc592023-11-17T20:07:23ZengMDPI AGLife2075-17292023-04-01134104410.3390/life13041044Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and MoreEliza Knez0Kornelia Kadac-Czapska1Małgorzata Grembecka2Department of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, PolandDepartment of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, PolandDepartment of Bromatology, Medical University of Gdańsk, Gen. J. Hallera Aw. 107, 80-416 Gdansk, PolandSilages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyrate. Moreover, intake of fermented vegetables and legumes influences epigenetic changes, which lead to inhibition of lipogenesis and decreased appetite. Lifestyle diseases’ feature is increased inflammation; thus, foods with high antioxidant potential are recommended. Silages are characterized by having a higher bioavailable antioxidants content than fresh samples. That is due to fermentative microorganisms that produce the enzyme β-glucosidase, which releases these compounds from conjugated bonds with antinutrients. However, fermented vegetables and legumes are rich in salt or salt substitutes, such as potassium chloride. However, until today, silages intake has not been connected to the prevalence of hypertension or kidney failure.https://www.mdpi.com/2075-1729/13/4/1044fermented vegetableslifestyle diseasesobesitymicrobiomeprobiotic foodfermentation |
| spellingShingle | Eliza Knez Kornelia Kadac-Czapska Małgorzata Grembecka Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More Life fermented vegetables lifestyle diseases obesity microbiome probiotic food fermentation |
| title | Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More |
| title_full | Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More |
| title_fullStr | Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More |
| title_full_unstemmed | Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More |
| title_short | Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More |
| title_sort | fermented vegetables and legumes vs lifestyle diseases microbiota and more |
| topic | fermented vegetables lifestyle diseases obesity microbiome probiotic food fermentation |
| url | https://www.mdpi.com/2075-1729/13/4/1044 |
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