Eating Fermented: Health Benefits of LAB-Fermented Foods

被引：59

作者：

Castellone, Vincenzo ^{[1
]}

Bancalari, Elena ^{[1
]}

Rubert, Josep ^{[2
]}

Gatti, Monica ^{[1
]}

Neviani, Erasmo ^{[1
]}

Bottari, Benedetta ^{[1
]}

机构：

[1] Univ Parma, Dept Food & Drug, Viale Sci 49-A, I-43124 Parma, Italy

[2] Wageningen Univ, Food Qual & Design Grp, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands

来源：

FOODS | 2021年 / 10卷 / 11期

关键词：

lactic acid bacteria; fermented foods; health benefits; bioactive compounds; LACTIC-ACID BACTERIA; IN-VITRO EVALUATION; PROBIOTIC PROPERTIES; BIOACTIVE COMPOUNDS; GUT MICROBIOTA; FATTY-ACIDS; ALL-CAUSE; COW MILK; KIMCHI; KEFIR;

D O I：

10.3390/foods10112639

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

引用

页数：22

共 50 条

[21] Fermented foods: An update on evidence-based health benefits and future perspectives
Diez-Ozaeta, Inaki
Astiazaran, Oihana Juaristi
[J]. FOOD RESEARCH INTERNATIONAL, 2022, 156
[22] FERMENTED FOODS
HESSELTINE, CW
WANG, HL
[J]. CHEMISTRY & INDUSTRY, 1979, (12) : 393 - 399
[23] Benefits of Fermented Papaya in Human Health
Leitao, Mariana
Ribeiro, Tatiana
Garcia, Pablo A.
Barreiros, Luisa
Correia, Patricia
[J]. FOODS, 2022, 11 (04)
[24] Role of fermented dairy foods in human health
Kaur, Harpreet
Gupta, Taruna
Kapila, Suman
Kapila, Rajeev
[J]. INDIAN JOURNAL OF DAIRY SCIENCE, 2020, 73 (02): : 97 - 110
[25] One Health, Fermented Foods, and Gut Microbiota
Bell, Victoria
Ferrao, Jorge
Pimentel, Ligia
Pintado, Manuela
Fernandes, Tito
[J]. FOODS, 2018, 7 (12)
[26] Fermented foods and gastrointestinal health: underlying mechanisms
Mukherjee, Arghya
Breselge, Samuel
Dimidi, Eirini
Marco, Maria L.
Cotter, Paul D.
[J]. NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY, 2024, 21 (04) : 248 - 266
[27] Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee
Samuel Breselge
Eirini Dimidi
Maria L. Marco
Paul D. Cotter
[J]. Nature Reviews Gastroenterology & Hepatology, 2024, 21 : 248 - 266
[28] Fermented Foods Processing: Flavor, Preservation, and Health
Schilling, Wes
Campbell, Yan
[J]. FOOD TECHNOLOGY, 2021, 75 (07) : 57 - 59
[29] Raw foods and fermented foods
不详
[J]. JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1924, 83 : 370 - 370
[30] Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior
Hernandez-Carranza, P.
Fierro-Corona, G.
Tapia-Maruri, D.
Ruiz-Martinez, I.
Avila-Reyes, S. V.
Ruiz-Lopez, I. I.
Ochoa-Velasco, C. E.
[J]. FOOD AND BIOPROCESS TECHNOLOGY, 2023, 16 (12) : 3045 - 3056

← 1 2 3 4 5 →