Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now dem...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/6/1666 |
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| author | Estefanía Valero-Cases Débora Cerdá-Bernad Joaquín-Julián Pastor María-José Frutos |
| author_facet | Estefanía Valero-Cases Débora Cerdá-Bernad Joaquín-Julián Pastor María-José Frutos |
| author_sort | Estefanía Valero-Cases |
| collection | DOAJ |
| description | In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 10<sup>6</sup>–10<sup>7</sup> CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome. |
| first_indexed | 2024-03-10T19:24:03Z |
| format | Article |
| id | doaj.art-b3d982d6e72b427a8625ad0869c71c9e |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T19:24:03Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-b3d982d6e72b427a8625ad0869c71c9e2023-11-20T02:45:26ZengMDPI AGNutrients2072-66432020-06-01126166610.3390/nu12061666Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health BenefitsEstefanía Valero-Cases0Débora Cerdá-Bernad1Joaquín-Julián Pastor2María-José Frutos3Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, SpainResearch Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, SpainEngineering Department, Miguel Hernández University; 03312 Orihuela, SpainResearch Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, SpainIn alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 10<sup>6</sup>–10<sup>7</sup> CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.https://www.mdpi.com/2072-6643/12/6/1666intestinal microbiotavegetable drinkfermentationbeneficial microorganismslactic acid bacteriacereal |
| spellingShingle | Estefanía Valero-Cases Débora Cerdá-Bernad Joaquín-Julián Pastor María-José Frutos Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits Nutrients intestinal microbiota vegetable drink fermentation beneficial microorganisms lactic acid bacteria cereal |
| title | Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits |
| title_full | Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits |
| title_fullStr | Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits |
| title_full_unstemmed | Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits |
| title_short | Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits |
| title_sort | non dairy fermented beverages as potential carriers to ensure probiotics prebiotics and bioactive compounds arrival to the gut and their health benefits |
| topic | intestinal microbiota vegetable drink fermentation beneficial microorganisms lactic acid bacteria cereal |
| url | https://www.mdpi.com/2072-6643/12/6/1666 |
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