Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Abstract

Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances’ bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.

Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor

“…that the period with a decrease in temperature (reduced fermenters activities depreciate), the total phenols content remains on the rise suggesting that a prolonged fermentation period may favour an increase in phenolics compared to other phytochemicals estimated in this study. Knez et al [ 50 ] stated that ascorbic acid content in fermented samples is inversely proportional to the fermentation time in some selected vegetables and legumes.…”

Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients

“…The overall increase of calcium, zinc, iron and potassium content as fermentation progressed could be attributed to enzymatic activity during fermentation, leading to mineral release and solubilization. For example, the rise of potassium content over fermentation days is linked to the enzymatic degradation of cellular components and the subsequent release of intracellular potassium (Knez et al , 2023). Ultimately, the mineral elements whose concentration increased exhibited strong adsorption to the dough matrix (Tee et al , 2023).…”

Association between dietary patterns and chronic kidney disease combined with hyperuricemia

“…29 The inner mechanisms may be attributed to the probiotics and antioxidant potential in fermented vegetables. 41 Multiple lines of evidence indicate that dietary probiotics can restore the normal gut microbiome composition, and prevent and alleviate metabolic diseases by enhancing intestinal barrier integrity, reducing gut inflammation, and maintaining insulin sensitivity. [42][43][44] Experimental evidence has shown that Lactobacillus could alleviate hyperuricemia in rats, suggesting its potential therapeutic effect on patients with chronic hyperuricemia.…”