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Fermented Foods and Health Modulation
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Fermented Foods and Health Modulation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 20 October 2026 | Viewed by 2384

Special Issue Editor

Prof. Dr. Xuegang Luo

E-Mail Website
Guest Editor
Microbiology of the Ministry of Education & Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: probiotics; prebiotics; synbiotics; postbiotics; paraprobiotics; gut microbiota
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods, as long-standing staples of traditional diets worldwide, have emerged as a pivotal focus in nutritional and biomedical research. Beyond their roles in food preservation and flavor enhancement, a growing body of evidence is shedding light into their profound impacts on health, driven by their bioactive components (e.g., bioactive peptides, short-chain fatty acids) and inherent probiotics. Unlike dietary interventions that target a single endpoint, fermented foods act holistically: they modulate the gut microbiome, regulate immune function, fine-tune metabolic processes, support gastrointestinal barrier integrity, and even confer benefits to skin and oral health—all of which are critical for disease prevention and systemic homeostasis maintenance.

This Special Issue seeks cutting-edge research that include the following: the mechanisms underlying the interactions between fermented food components and the gut microbiome, immune system, metabolic organs, skin, or nervous system; and the effects of fermented foods on conditions such as chronic diseases (type 2 diabetes, cardiovascular disease, obesity), intestinal disorders (inflammatory bowel disease, irritable bowel syndrome), hyperuricemia/gout, neurological conditions (Alzheimer’s disease, anxiety, depression), dermatological issues (atopic dermatitis), oral health concerns, and immune-related disorders.

You may choose our Joint Special Issue in Nutrients.

Prof. Dr. Xuegang Luo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented foods
  • health modulation
  • gut microbiome
  • bioactive components
  • bioactive peptides
  • short-chain fatty acids
  • probiotics
  • chronic diseases
  • type 2 diabetes
  • cardiovascular disease
  • obesity
  • intestinal disorders
  • inflammatory bowel disease
  • irritable bowel syndrome
  • hyperuricemia
  • gout
  • neurological conditions
  • anxiety
  • depression
  • dermatological issues
  • atopic dermatitis
  • oral health
  • immune-related disorders
  • gastrointestinal barrier integrity

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Published Papers (3 papers)

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Research

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18 pages, 1993 KB  
Article
Lactobacillus plantarum IOB602 and Its Postbiotics Attenuate Hypertension-Induced Damage by Modulating the RAS, PI3K/AKT/eNOS Pathways, and Gut Microbiota
by Yining Wang, Weilong Liu, Jingyang Tong, Chao Huo, Xuemei Han and Xuegang Luo
Foods 2026, 15(11), 1869; https://doi.org/10.3390/foods15111869 - 25 May 2026
Abstract
Hypertension is a common cardiovascular disorder, and current pharmacological treatments are often associated with significant side effects, highlighting the need for safer alternatives. Probiotics and their postbiotics have emerged as promising candidates due to their favorable safety profiles. This study evaluated the potential [...] Read more.
Hypertension is a common cardiovascular disorder, and current pharmacological treatments are often associated with significant side effects, highlighting the need for safer alternatives. Probiotics and their postbiotics have emerged as promising candidates due to their favorable safety profiles. This study evaluated the potential of Lactobacillus plantarum IOB602 and its 602P postbiotic to attenuate hypertension-induced damage. We first assessed their ACE inhibitory activity in vitro. Subsequently, we investigated their protective effects against organ damage and the underlying mechanisms in L-NAME-induced hypertensive rats using biochemical assays, real-time qPCR, histopathological analysis, and 16S rRNA sequencing. In vitro results showed that IOB602 exhibited strong tolerance to simulated gastric acid and bile salts, indicating good gastrointestinal survivability. Both the culture supernatant and the postbiotic displayed significant ACE inhibitory activity, with the postbiotic achieving an inhibition rate of 82.21%. In vivo, treatment with IOB602 or 602P significantly reduced plasma angiotensin II levels, upregulated the PI3K-Akt-eNOS pathway, restored nitric oxide bioavailability, and attenuated oxidative stress and inflammatory responses in hypertensive rats. Histological analysis revealed that both interventions alleviated pathological damage in the thoracic aorta, heart, and kidneys. Furthermore, IOB602 and its postbiotic reshaped the gut microbiota composition by decreasing harmful genera such as Ruminococcus and enriching beneficial taxa including Akkermansia and Christensenellaceae. In conclusion, L. plantarum IOB602 and its 602P postbiotic show potential for development as functional foods or pharmaceutical adjuvants for the treatment of hypertension-induced organ damage.: Full article
(This article belongs to the Special Issue Fermented Foods and Health Modulation)
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29 pages, 9361 KB  
Article
Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation
by Lin Cheng, Yujing Wang, Xin Feng, Bing Li, Yifang Chen, Feiliang Zhong and Xuegang Luo
Foods 2026, 15(6), 999; https://doi.org/10.3390/foods15060999 - 11 Mar 2026
Cited by 1 | Viewed by 637
Abstract
The brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor influencing the development of the volatile and non-volatile substances in THHJ during post-fermentation. This study systematically investigated the dynamic changes in [...] Read more.
The brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor influencing the development of the volatile and non-volatile substances in THHJ during post-fermentation. This study systematically investigated the dynamic changes in microbial community, volatile substances and microbial metabolites by using absolute quantitative sequencing and multi-omics analysis. This study also reported that the correlation between microorganisms and substance biosynthesis was analyzed using PICRUSt. Absolute quantitative sequencing results showed that Pediococcus, Saccharomycopsis, Rhizopus, Weissella, and Limosilactobacillus were the dominant microbial genera during saccharification. 737 volatile compounds (170 esters, 94 hydrocarbons, 82 organoheterocyclic compounds) and 4370 metabolites (18 organic acids, 22 amino acids, 1124 peptides and 9 categories of functional compounds) were identified throughout the post-fermentation period. Sensory profiling revealed six main flavor attributes (Balsamic, sweet, rose, green, fruity, bitter) in THHJ and phenylethyl alcohol exerted the most prominent effect on the overall flavor of THHJ. Correlation analysis revealed that the biosynthesis of phenylethyl alcohol was potentially correlated with Saccharomyces, Cyberlindnera, Pichia, Pediococcus, Pseudomonas and Lactococcus. The biosynthesis of flavonoids was potentially correlated with Pediococcus, Lactococcus, and Lactiplantibacillus. These findings contribute to monitoring product quality and optimizing the processing techniques of THHJ. Full article
(This article belongs to the Special Issue Fermented Foods and Health Modulation)
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Review

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27 pages, 456 KB  
Review
Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
by Corina-Aurelia Zugravu and Ciprian Constantin
Foods 2026, 15(1), 28; https://doi.org/10.3390/foods15010028 - 22 Dec 2025
Cited by 2 | Viewed by 1335
Abstract
Background: Fermentation is among the oldest and most versatile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While Asian and Western fermented foods are extensively studied, traditional Eastern European fermentations—such as sauerkraut, kefir, bryndza, kvass, and sourdough—remain [...] Read more.
Background: Fermentation is among the oldest and most versatile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While Asian and Western fermented foods are extensively studied, traditional Eastern European fermentations—such as sauerkraut, kefir, bryndza, kvass, and sourdough—remain largely unexplored despite their enduring cultural and dietary importance. These foods combine spontaneous or mixed-culture fermentations, diverse substrates, and unique microbial consortia that may yield distinct bioactive profiles with potential health benefits. Methods: This narrative review synthesizes data from scientific articles, regional reports, and ethnographic sources retrieved from PubMed, Scopus, and Google Scholar up to 2025. Studies were selected for relevance to composition, microbiology, bioactive compounds, and human or experimental health outcomes related to Eastern European fermented foods. Results: Available evidence indicates that traditional fermented dairy, cereal, and vegetable products from Eastern Europe contain fermentation-derived bioactive compounds, including specific bioactive peptides, transformed polyphenols, microbial-synthesized vitamins, organic acids, and live or non-viable microorganisms. Experimental studies describe the generation of ACE-inhibitory peptides, polyphenol biotransformation, and prebiotic or postbiotic metabolites with reported antioxidant, antihypertensive, immunomodulatory, and metabolic effects. However, substantial variability in artisanal production practices and the limited number of standardized human studies currently constrain definitive conclusions. Conclusions: Eastern European fermented foods represent a culturally unique yet scientifically undercharacterized component of functional nutrition. Their complex microbial ecosystems and diverse substrates offer valuable models for studying diet–microbe interactions. Further omics-based and clinical research is warranted to clarify bioavailability, mechanisms of action, and their potential integration into evidence-based dietary strategies. Full article
(This article belongs to the Special Issue Fermented Foods and Health Modulation)
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