Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

被引:12
作者
Deveci, Guelsuem [1 ]
Celik, Elif [1 ]
Agagunduz, Duygu [1 ]
Bartkiene, Elena [2 ,3 ]
Rocha, Joao Miguel F. [4 ,5 ,6 ]
Ozogul, Fatih [7 ,8 ]
机构
[1] Gazi Univ, Fac Hlth Sci, Dept Nutr & Dietet, TR-06490 Ankara, Turkiye
[2] Lithuanian Univ Hlth Sci, Dept Food Safety & Qual, Tilzes 18, LT-47181 Kaunas, Lithuania
[3] Lithuanian Univ Hlth Sci, Inst Anim Rearing Technol, Tilzes 18, LT-47181 Kaunas, Lithuania
[4] Univ Catolica Portuguesa, CBQF Ctr Biotecnol, Quim Fina Lab Associ ado, Escola Super Biotecnol, Rua Diogo Botelho 1327, P-4169005 Porto, Portugal
[5] Univ Porto, Fac Engn, LEPABE Lab Proc Engn Environm Biotechnol & Energy, Rua Dr Roberto Frias S-N, P-4200465 Porto, Portugal
[6] Univ Porto, Fac Engn, ALiCE Associate Lab Chem Engn, Rua Dr Roberto Frias S-N, P-4200465 Porto, Portugal
[7] Cukurova Univ, Dept Seafood Proc Technol, TR-01330 Adana, Turkiye
[8] Cukurova Univ, Biotechnol Res & Applicat Ctr, TR-01330 Adana, Turkiye
来源
FERMENTATION-BASEL | 2023年 / 9卷 / 11期
关键词
fermentation; fermented foods; bioactive compounds; health; microorganisms; PROCESSED MEAT CONSUMPTION; LACTIC-ACID BACTERIA; PROBIOTIC YOGURT CONSUMPTION; CARDIOVASCULAR-DISEASE RISK; DOSE-RESPONSE METAANALYSIS; TYPE-2; DIABETES-MELLITUS; FREE AMINO-ACIDS; BIOGENIC-AMINES; ANTIOXIDANT ACTIVITY; IN-VITRO;
D O I
10.3390/fermentation9110923
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.
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页数:50
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