Fermented foods, with a history spanning nearly 10,000 years, exhibit significant diversity in the 21st century. Each fermented food harbors a unique microorganism population, and when consumed, nutrients and microorganisms may persist to interact with the gut microbiome. This review explores key food fermentation pathways, the role of microorganisms, potential health benefits, and the ability of fermented foods to influence the gut microbiome.
In food fermentation, microorganisms release amino acids and bioactive peptides from proteins, convert fats into healthier forms like conjugated linoleic acid, and generate diverse metabolites such as short-chain fatty acids (SCFA), vitamins, exopolysaccharides, and gamma-aminobutyric acid. These compounds influence the sensory attributes and health-promoting qualities of the fermented food product demonstrated in the article. Many fermented foods, with microbial populations reaching up to 10^8 colony-forming units per gram (CFU/g), are consumed without further processing. These microorganisms have the capacity to enter the human gastrointestinal tract, participating in interactions and potentially becoming essential components of the gut microbiome detailed in the paper.
In summary, the potential of fermented foods to influence the gut microbiome post-consumption arises from compounds generated during fermentation or through interactions with microorganisms present in the fermented food that can endure the journey through the gastrointestinal tract.
What is your favorite fermented food and how do you feel it benefits your health? Do you have knowledge about the connection between gut microbiome and human health? Will you consider continuing to consume fermented foods after reading this paper?
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