Fermented Foods, Health and the Gut Microbiome

Abstract

Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

“…Bacteria involved in natural fermentation include Lactobacillus, Leuconostoc, and Pediococcus, specifically L. plantarum, L. brevis, L. paracasei, L. acidophilus, Lactobacillus casei, L. sanfranciscensis, L. pontis, L. alimentarius, L. fructivorans, L. reuteri, L. fermentum, etc. ( Leeuwendaal et al., 2022 ) . Yeast species involved in natural fermentation include Saccharomyces cerevisiae (the most common), Saccharomyces uvarum, Brettanomyces anomalus, Candida javanica, Geotrichum candidum, Hansenula anomala, Pichia burtonii, Rhodotorula glutinis, Saccharomycopsis fibuligera, Saccharomyces dairensis, Saccharomyces globosus, Saccharomyces kluyveri, Saccharomyces sake, Torulopsis versatilis, Trichosporon pullulans, Zygosaccharomyces rouxii sake etc ( Leeuwendaal et al., 2022 ; Tamang and Fleet, 2009 ).…”

“…( Leeuwendaal et al., 2022 ) . Yeast species involved in natural fermentation include Saccharomyces cerevisiae (the most common), Saccharomyces uvarum, Brettanomyces anomalus, Candida javanica, Geotrichum candidum, Hansenula anomala, Pichia burtonii, Rhodotorula glutinis, Saccharomycopsis fibuligera, Saccharomyces dairensis, Saccharomyces globosus, Saccharomyces kluyveri, Saccharomyces sake, Torulopsis versatilis, Trichosporon pullulans, Zygosaccharomyces rouxii sake etc ( Leeuwendaal et al., 2022 ; Tamang and Fleet, 2009 ). Even though natural fermentations are not standardized, they are a valuable source of bioactive compounds such as antioxidants, bioactive beeps, short-chain fatty acids, amino acids, vitamins, and minerals ( Cuvas-Limon et al., 2021 ).…”

Drugs, Guts, Brains, but Not Rock and Roll: The Need to Consider the Role of Gut Microbiota in Contemporary Mental Health and Wellness of Emerging Adults

“…To our knowledge, there is no specific recommended diet for EAs. Given the benefits of certain foods on the GM, such as fermented foods [ 113 ], future research is recommended to understand the short- and long-term impact of healthy GM-promoting nutrients for this age group. Furthermore, in the context of emerging adulthood, researchers need to understand the relationship between food, activity/exercise, substance use, and sleep, and their short- and long-term impact on the GM of EAs.…”

Food environments and gut microbiome health: availability of healthy foods, alcohol, and tobacco in a rural Oklahoma tribal community

“…For example, interventions to increase fresh food selection and purchases in tribal stores have shown promise and should be more widely implemented in other tribal communities [103,105,106]. Beyond a variety of fruits and vegetables, interventions targeting GM health could feature "microbe-friendly" foods, such as fermented and high fiber foods [8,107] and plant protein [84]. The recent addition of fresh food within some dollar stores [108] represents another promising development that should be evaluated, especially in rural tribal communities.…”