Special Issue "Health Effects of Fermentation"

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: 15 October 2019.

Special Issue Editor

Guest Editor
Dr. Christèle Humblot Website E-Mail
Institute of Research for Development, France
Interests: cereal; fermentation; food; function; gut; Lactobacillus; nutrition; microbiota; mineral; vitamin

Special Issue Information

Dear Colleagues,

Fermentation is one of the oldest food processing technologies known to humankind. Almost all edible materials are fermented around the world, using different processes and leading to a huge diversity of food products. Fermentation also occurs in the gut, with not digested nutrients as substrates. Most of the works dealing with health effect of fermentation have primarily focused on the modulation of gut microbiome through the action of prebiotic and probiotic. Despite the numerous articles available, most still focus on a description of the actors of fermentation. Fermented foods can also be a source of prebiotics and probiotics, but still, only a limited variety of food has been investigated, thus leading to a failure to find new sources of microorganisms with interesting properties. The health-related functional properties of the microorganisms are less studied, but many other health-related bioactive compounds are produced from fermentation.

This Special Issue of Nutrients entitled “Health Effects of Fermentation” welcomes the submission of manuscripts describing original research or reviews of scientific literature. Linking fermentation and health is needed, dealing with evidence on the effect of functional molecules derived from gut and food fermentation on health.

Dr. Christèle Humblot
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 papers will be 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 100 words) can be sent to the Editorial Office for announcement on this website.

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. Nutrients is an international peer-reviewed open access monthly 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 2000 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

  • Fermentation
  • Food
  • Function
  • Gut
  • Health

Published Papers (1 paper)

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Review

Open AccessReview
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review
Nutrients 2019, 11(5), 1189; https://doi.org/10.3390/nu11051189 - 27 May 2019
Abstract
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from [...] Read more.
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories. Full article
(This article belongs to the Special Issue Health Effects of Fermentation)
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