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Review

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

by 1,2, 1,2,* and 1,2,3,*
1
Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
2
Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
3
APC Microbiome Ireland, University College Cork, T12 YN60 Co. Cork, Ireland
*
Authors to whom correspondence should be addressed.
Nutrients 2020, 12(6), 1679; https://doi.org/10.3390/nu12061679
Received: 8 April 2020 / Revised: 9 May 2020 / Accepted: 3 June 2020 / Published: 4 June 2020
Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved. View Full-Text
Keywords: fermentates; lactic acid bacteria (LAB); health effects; gut; immunomodulation; antimicrobial fermentates; lactic acid bacteria (LAB); health effects; gut; immunomodulation; antimicrobial
MDPI and ACS Style

Mathur, H.; Beresford, T.P.; Cotter, P.D. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. Nutrients 2020, 12, 1679. https://doi.org/10.3390/nu12061679

AMA Style

Mathur H, Beresford TP, Cotter PD. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. Nutrients. 2020; 12(6):1679. https://doi.org/10.3390/nu12061679

Chicago/Turabian Style

Mathur, Harsh, Tom P. Beresford, and Paul D. Cotter 2020. "Health Benefits of Lactic Acid Bacteria (LAB) Fermentates" Nutrients 12, no. 6: 1679. https://doi.org/10.3390/nu12061679

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