Harvard Medical School and Massachusetts General Hospital, 40 Crescent St,, Suite 201, Waltham, MA 02453, USA.
J Physiol Anthropol. 2014 Jan 15;33(1):2. doi: 10.1186/1880-6805-33-2.
The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.
发酵在食品和饮料制备中的有意应用，是提供美味、营养价值、防腐剂和药用特性的一种古老方法。发酵食品和饮料继续为传统饮食模式做出重要贡献。随着我们对人类微生物组的了解不断增加，包括其与心理健康（例如焦虑和抑郁）的联系，越来越明显的是，我们体内的微生物与许多生理方面之间存在着无数的联系。与这项研究相关的是新发现，即发酵在食用前如何改变饮食项目，以及发酵富集的化学物质（例如乳铁蛋白、生物活性肽）和新形成的植物化学物质（例如独特的类黄酮）可能如何作用于我们自己的肠道微生物群。在这里，我们认为发酵食品的消费可能与新兴的研究密切相关，该研究将传统饮食实践与积极的心理健康联系起来。传统饮食项目缓解炎症和氧化应激的程度可能至少在一定程度上受到微生物群的控制。我们认为，适当控制的发酵通常可以放大食物的特定营养和植物化学物质含量，其最终价值可能与心理健康有关；此外，我们还认为与发酵食品相关的微生物（例如，乳酸菌和双歧杆菌属）也可能通过直接和间接途径影响大脑健康。
