Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
Key points
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Fermented foods provide a unique combination of beneficial microorganisms and bioactive compounds that can contribute to gastrointestinal health in a variety of ways.
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A better understanding of fermented foods, their associated gastrointestinal health benefits and the underlying mechanisms has benefited from a greater appreciation of the unique biological and chemical composition of different fermented foods.
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Fermentation can be utilized to reduce or even remove undesirable compounds present in food substrates, such as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) or gluten, to aid patients with intolerances that influence the gut.
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Fermented foods represent a safe way for increased microbial exposure with a view to improving gut health and potentially reducing the risk of chronic gut disease.
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Further research into fermented foods, especially involving randomized and controlled human trials, is required.
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Change history
18 December 2023
In the version of this article initially published, exponent values did not appear in Table 1, footnote b, and are now restored in the HTML and PDF versions of the article.
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Acknowledgements
A.M. was supported by the Marie Skłodowska-Curie Career-FIT PLUS Fellowship (MF20210247); this project has received funding from the European Union’s Horizon 2020 Research and Innovation Programme under the Marie Skłodowska-Curie Grant Agreement (as per Article 29.4 of the grant agreement). Research in the Cotter laboratory is funded by the European Union’s Horizon 2020 Research and Innovation Programme, under the MASTER project (grant number 818368), by Science Foundation Ireland (SFI) (grant number SFI/12/RC/2273_P2) (APC Microbiome Ireland), by SFI together with the Irish Department of Agriculture, Food and the Marine (grant number SFI/16/RC/3835) (VistaMilk), by Enterprise Ireland and industry in the Food for Health Ireland (FHI)-3 project (grant number TC/2018/0025), and by the Institute for the Advancement of Food and Nutritional Sciences (grant number NA-AGFOODDEVELAUTH-20201216). Discussions with R. Balasubramanian helped the authors improve the revised manuscript; they thank her for her help.
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E.D. has received an education grant from Alpro, research funding from the British Dietetic Association, Almond Board of California, the International Nut and Dried Fruit Council and Nestec Ltd, and has served as a consultant for Puratos. M.L.M. has been compensated for consulting, speaking fees or service on advisory boards for the Kerry Health and Nutrition Institute, the Icelandic Milk & Skyr Corporation, and NURA USA. Research in the laboratory of P.D.C. has been funded by Friesland Campina, PrecisionBiotics Group, PepsiCo and Danone. P.D.C. has received support from PepsiCo, Yakult and H&H to attend/present at scientific meetings/conferences, and is the Chief Technical Officer and a co-founder of SeqBiome. A.M. and S.B. declare no competing interests.
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Mukherjee, A., Breselge, S., Dimidi, E. et al. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 21, 248–266 (2024). https://doi.org/10.1038/s41575-023-00869-x
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DOI: https://doi.org/10.1038/s41575-023-00869-x
