Kimchi and other fermented foods for gastrointestinal health

In general, fermented foods (FFs) are considered as functional foods. Since the awareness about the health benefits of FFs has increased, the consumption of FF also improved significantly in recent decades. Diabetes is one of the leading threats of the health span of an individual. The present manuscript details the general methods of the production of FFs, and the results of various studies (in vitro, in vivo, and clinical studies) on the antidiabetic properties of FFs. The fermentation method and the active microbes involved in the process play a crucial role in the functional properties of FFs. Several in vitro and in vivo studies have been reported on the health-promoting properties of FFs, such as anti-inflammation, anticancer, antioxidant properties, improved cognitive function and gastrointestinal health, and the reduced presence of metabolic disorders. The studies on the functional properties of FFs by randomized controlled clinical trials using human volunteers are very limited for several reasons, including ethical reasons, safety concerns, approval from the government, etc. Several scientific teams are working on the development of complementary and alternative medicines to improve the treatment strategies for hyperglycemia.

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Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

Nutrients ◽

10.3390/nu11081806 ◽

2019 ◽

Vol 11 (8) ◽

pp. 1806 ◽

Cited By ~ 38

Author(s):

Eirini Dimidi ◽

Selina Rose Cox ◽

Megan Rossi ◽

Kevin Whelan

Keyword(s):

Controlled Trial ◽

Health Benefits ◽

Biologically Active ◽

Fermented Foods ◽

Lactose Malabsorption ◽

Gastrointestinal Health ◽

Sourdough Bread ◽

Health And Disease ◽

The Impact

Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.

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S1299 Fermented Foods and Gastrointestinal Health: An Analysis of Online Patient Resources

The American Journal of Gastroenterology ◽

10.14309/01.ajg.0000707244.45258.5d ◽

2020 ◽

Vol 115 (1) ◽

pp. S653-S653

Author(s):

Leen Raddaoui ◽

Victoria Garland ◽

Francis Carro-Cruz ◽

Abdalla Khouqeer ◽

Joseph Cioffi ◽

...

Keyword(s):

Fermented Foods ◽

Gastrointestinal Health ◽

Patient Resources

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Recommendation and limitation of probiotics supplements

Current Trends in Pharmacy and Pharmaceutical Chemistry ◽

10.18231/j.ctppc.2021.006 ◽

2021 ◽

Vol 3 (3) ◽

pp. 19-22

Author(s):

Swapan Banerjee

Keyword(s):

Medical Professionals ◽

Fermented Foods ◽

Health Issues ◽

Gastrointestinal Health ◽

Beneficial Effects ◽

Gluten Intolerance ◽

Adults And Children ◽

Irritable Bowel ◽

Tract Infections ◽

Harmful Effects

Probiotics are beneficial microorganisms often recommended for various patients or persons suffering from gastrointestinal health issues. These microorganisms are generally helpful bacteria and yeast present naturally in fermented foods. There is a growing demand for probiotic supplements manufactured by pharmaceuticals and nutraceuticals companies globally due to the beneficial effects of natural probiotic intolerance. This study is a mini-review narrated the helpful and harmful effects among various sections of patients usually concerned with supplements. Probiotics are highly recommended for patients with ulcerative colitis, Crohn's disease, weight management, urinary tract infections, lactose and gluten intolerance, irritable bowel syndrome, and many more. Bifidobacterium, Lactobacillus are the probiotics or 'good bacteria, and is a type of yeast that has also become a popular probiotic for the recommendation in diarrhea cum gastrointestinal issues. The study has emphasized the mode of actions and beneficial effects of supplements and categorically discussed the side effects, special precautions, and warnings for adults and children. More importantly, whether recommendations or limitations should be considered by experienced medical professionals treating such patients. More awareness and research are required in this probiotics field to understand the proper guidance and limits.

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Fermentation of Bovine, Non-Bovine and Vegetable Milk

10.5772/intechopen.96699 ◽

2021 ◽

Author(s):

Tridjoko Wisnu Murti

Keyword(s):

Pathogenic Bacteria ◽

Fermented Milk ◽

Raw Material ◽

Fermented Foods ◽

Gastrointestinal Health ◽

Vegetable Extract ◽

Anti Cancer ◽

History Of ◽

Vegetable Milk

Fermented milk has been developing alongside the history of human civilization. It is observed having positive effect on gastrointestinal health. It has reaches at the steps of explaining what happens in the process, despite some information is still unclear. Fermentation involves many organisms, technique, biochemical reactions, tool and apparatus as well as cultural diversity among people and regions due to differences and changes in climate. Fermented milks, using milk as the raw material from bovine and non-bovine dairy species, and in some regions, especially in Asia and Africa, they also use materials from vegetable extracts. Some progress in Fermented Milk Science, has explained the role of such fermented foods for human health. These benefits have been more and more progressing to select specific microbes, known as probiotic cultures, which combined with specific substances from vegetable extract (prebiotic) could improve lactose digestion, role anti-cancer, anti-hypercholesteremic and anti-pathogenic bacteria as well as anti-virus were discussed in this article.

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Probiotic Potential of Fermented Foods and Their Effects on Immune System

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i10.1744-1750.3880 ◽

2021 ◽

Vol 9 (10) ◽

pp. 1744-1750

Author(s):

İlkin Yücel Şengün ◽

Damla Güney

Keyword(s):

Immune System ◽

Gut Microbiota ◽

Nutritional Value ◽

Intestinal Barrier ◽

Fermented Foods ◽

Health It ◽

Positive Health ◽

Gastrointestinal Health ◽

Positive Effects ◽

Probiotic Potential

Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hence, consumption of fermented foods plays an important role in modulating of gut microbiota and supplying positive effects on health. With the help of beneficial microorganisms, the intestinal barrier can be improved which induces the activity of the immune cells associated to the gut. In recent years, probiotics have been used in foods in order to produce functional foods that have the potential to improve gastrointestinal health. It is known that intestinal microbiota and probiotics can interact in immune system and these interactions provide positive health effects like reducing risk of hypertension, improving gut microbiota, regulating immune system, preventing diabetes, allergies and diarrhea. In this paper, fermented foods having probiotic potential and the effects of consuming these foods on the immune system are revised.

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Probiotics for Gastrointestinal Health and�General�Wellbeing

International Journal of Probiotics and Prebiotics ◽

10.37290/ijpp2641-7197.15:22-29 ◽

2019 ◽

Vol 15 (1) ◽

pp. 22-29

Author(s):

E.O. Irokanulo ◽

M.A. Akalegbere

Keyword(s):

Human Health ◽

Low Income ◽

Environmental Conditions ◽

Mode Of Action ◽

World Wide ◽

Gut Flora ◽

Gastrointestinal Infections ◽

Gastrointestinal Health ◽

Rural Settings ◽

General Wellbeing

Gastrointestinal health is a precursor to general wellbeing in humans. Maintaining good normal gut flora for the health benefits they provide is important. Unfortunately, however, the good gut flora is sometimes dislodged during feeding and treatment with certain drugs. Foods that lead to such gut flora displacement may contain other microorganisms whose actions create unfavourable environmental conditions for resident flora. The principle of removing unwanted harmful gut flora; introducing good microorganisms through ingestion of live microorganisms, known as probiotics or foods that contain specific live microbes of interest is now practiced. Consumption of foods containing probiotics has long been practiced world-wide especially in rural settings and in low-income economies even though such consumptions may be unintended. Presently, careful isolation, characterization and testing of candidate probiotic organisms, has become the norm. This re-emerging phenomenon and the great impact it has on human health is considered here looking at probiotic sources; including foods, the role they play in gastrointestinal health, their mode of action and the disease types where they are beneficial to man including their safety and how their introduction in the �medical menu� in low-income nations can help in combating the rather very �regular� gastrointestinal infections in these countries.

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