Fermented Food in Asthma and Respiratory Allergies—Chance or Failure?

Abstract

In the last few decades, a dramatic increase in the global prevalence of allergic diseases and asthma was observed. It was hypothesized that diet may be an important immunomodulatory factor influencing susceptibility to allergic diseases. Fermented food, a natural source of living microorganisms and bioactive compounds, has been demonstrated to possess health-promoting potentials and seems to be a promising strategy to reduce the risk of various immune-related diseases, such as allergic diseases and asthma. The exact mechanisms by which allergic diseases and asthma can be alleviated or prevented by fermented food are not well understood; however, its potential to exert an effect through modulating the immune response and influencing the gut microbiota has been recently studied. In this review, we provide the current knowledge on the role of diet, including fermented foods, in preventing or treating allergic diseases and asthma.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…It has been reported that during the fermentation process, the hyaluronic acid inhibition rate of pomegranate juice in the fermentation group was always higher than that in the non-fermented group, and its anti-allergic ability was increased 2.68 times at the end of fermentation ( Basiri et al, 2013 ). Fermented carrot juice and pear juice can enhance the proliferation ability of mouse spleen lymphocytes, increase the expression levels of CD3, CD4 and CD8, and promote the action of serum IFN- and the production of IL-6, thus improving the immunity of mice ( Muhialdin et al, 2021 , Dębińska and Sozańska, 2022 ).…”

New arrivals in anaphylaxis to foods

“…Although soy allergy is a well known to occur and often resolve in childhood, anaphylactic reactions are increasingly being reported in adults linked to natto, a fermented soybean. Natto, tempeh, miso and soy sauce are associated with numerous health benefits, thought to be due to the fermentation process increasing the amount of isoflavones which may protect against allergic inflammation [48]. The case reports usually describe Japanese adults who can tolerate soy products but have had anaphylactic reactions to natto, which is soybeans in a mucilage [49,50].…”

Role and importance of fermented products in the diet

“…Mikrobiologiczne kultury starterowe mają wpływ na tekstu rę, smak mleka fermentowanego oraz odgrywają kluczową rolę w tworzeniu składników bioaktywnych, które nadają surowcowi potencjał przeciwutleniający, przeciwnadciś nieniowy, przeciwcukrzycowy i antyalergiczny [11,13,17]. Proteoliza zachodząca w fermentowanym mleku powodu je zwiększenie ilości peptydów i aminokwasów, zwłaszcza cystyny, histydyny i asparaginy.…”