a Biruni University, Faculty of Health Sciences , Nutrition and Dietetics Department , İstanbul , Turkey.
b Gazi University, Faculty of Health Sciences , Nutrition and Dietetics Department , Ankara , Turkey.
Crit Rev Food Sci Nutr. 2019;59(3):506-527. doi: 10.1080/10408398.2017.1383355. Epub 2017 Oct 20.
In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.
在过去，人们并不知道发酵食品对健康的有益影响，因此主要利用发酵来保存食物、延长保质期和改善风味。发酵食品成为许多文化饮食的重要组成部分，随着时间的推移，发酵与许多健康益处相关联。正因为如此，发酵过程和由此产生的发酵产品最近引起了科学界的兴趣。此外，参与发酵过程的微生物最近与许多健康益处相关联，因此这些微生物也成为另一个关注焦点。乳酸菌（LAB）是研究最多的微生物之一。在发酵过程中，这些细菌合成维生素和矿物质，用蛋白酶和肽酶等酶产生具有生物活性的肽，并去除一些非营养物质。由发酵过程中产生的细菌产生的化合物也被称为具有生物活性的肽，这些化合物以其健康益处而闻名。在这些肽中，共轭亚油酸（CLA）具有降低血压的作用，胞外多糖具有益生元特性，细菌素具有抗微生物作用，鞘脂具有抗癌和抗微生物作用，生物活性肽具有抗氧化、抗微生物、阿片拮抗剂、抗过敏和降低血压的作用。因此，发酵食品提供了许多健康益处，如抗氧化、抗微生物、抗真菌、抗炎、抗糖尿病和抗动脉粥样硬化作用。然而，一些研究表明发酵食品与健康益处之间没有关系。因此，本文旨在探讨发酵食品的健康影响。
