Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health
Abstract
:1. Introduction
2. Nutrition and Human Evolution
3. Fermented Foods on Society
4. Health Benefits of Fermented Foods and Beverages
5. Fermentation Benefits and Risks
6. The Role of Gut Microbiota
7. Gut Microbiota, Fermented Foods, and Beverages
8. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Fermented Food | Microorganism Present | Beneficial Effect Associate | Study Group | Reference |
---|---|---|---|---|
Yogurt | Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus | Lower risk of T2D | Non-diabetic human volunteers, N = 194,458 | [41] |
Fermented milk | Lactobacillus casei Shirota | Normalization of bowel movement and infection control | Elderly human volunteers, N = 72 | [42] |
Fermented milk | Lactobacillus casei DN-114 001 | Reduction of respiratory infection | Elderly human volunteers, N = 1072 | [21] |
Chungkookjang (Korean fermented soybean paste) | Bacillus licheniformis | Improvement of body composition in overweight and obese adults | Overweight/obese human volunteers, N = 120 | [43] |
Kimchi (Korean fermented and salted vegetables) | Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Enterococcus faecalis and Leuconostoc mesenteroides | Reduction of body weight | Overweight/obese human volunteers, N = 22 | [44] |
Ancient grain bread | Saccharomyces cerevisiae | Reduction of cardiovascular risk factors | Healthy human volunteers, N = 45 | [45] |
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Mota de Carvalho, N.; Costa, E.M.; Silva, S.; Pimentel, L.; Fernandes, T.H.; Pintado, M.E. Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health. Fermentation 2018, 4, 90. https://doi.org/10.3390/fermentation4040090
Mota de Carvalho N, Costa EM, Silva S, Pimentel L, Fernandes TH, Pintado ME. Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health. Fermentation. 2018; 4(4):90. https://doi.org/10.3390/fermentation4040090
Chicago/Turabian StyleMota de Carvalho, Nelson, Eduardo M. Costa, Sara Silva, Lígia Pimentel, Tito H. Fernandes, and Manuela Estevez Pintado. 2018. "Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health" Fermentation 4, no. 4: 90. https://doi.org/10.3390/fermentation4040090