Fermented Vegetables as Vectors for Relocation of Microbial Diversity from the Environment to the Human Gut

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

“…Another study by Chen et al (2018) reported the production of a peptide with high ACE-1 activity when Ruditapes philippinarum clams was fermented with Bacillus natto which also exerts anti-cancer property. Other than ACE-I production, SCFAs production during human gut microbiota fermentation was discovered by Pérez-Díaz (2019) when investigating the potential health effects of probiotic salami with dietary fibre. According to Bartkiene et al (2019) , lacto-fermentation can enhance the safety and nutitional value of fermented meat products due to the production of several antimicrobial compounds and the degradation of toxins naturally present in meat.…”

“…Other traditionally fermented foods such as the kimchi, idli, babroo and sauerkraut have also been proven to have probiotic, antioxidant and antimicrobial properties ( Table 1 ).Critical functions for microbes associated with plant-based foods include the contribution to improve the defence activities of the human host. Fermentation serves to pre-adapt beneficial microbes indigenous to fresh vegetables to the acidic pH and high lactic acid concentration characteristic of the colon and to the metabolism of dietary fibre, particularly pectic substances naturally present in the plant material and the gut ( Pérez-Díaz, 2019 ). The great numbers of studies found in the literature demonstrated the health benefits of plant-based and animal-based fermented foods ( Chilton, Burton, & Reid, 2015 ; Marco et al, 2017 , 2021 ; Tamang et al, 2016 ).…”