Teagasc Food Research Centre, P61 C996 Cork, Ireland.
APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland.
Nutrients. 2022 Apr 6;14(7):1527. doi: 10.3390/nu14071527.
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.
发酵食品已经成为人类饮食的一部分近 10000 年，它们在 21 世纪的多样性是巨大的。发酵食品的健康益处已经被深入研究；鉴定出的生物活性肽和微生物代谢产物在发酵食品中，可以积极影响人类健康，巩固了这种兴趣。每种发酵食品通常都有独特的微生物种群。一旦被摄入，来自发酵食品的营养物质和微生物可能会存活下来与肠道微生物群相互作用，现在通过宏基因组学可以在种和菌株水平上解决这个问题。发酵食品菌株对肠道的短暂或长期定植，或者发酵食品对本地肠道微生物的影响，因此可以确定。这篇综述考虑了主要的食物发酵途径和涉及的微生物、潜在的健康益处，以及这些食品在摄入后通过发酵过程中产生的化合物或通过与能够在胃肠道转运中存活的发酵食品中的微生物相互作用，对肠道微生物群产生影响的能力。这篇综述清楚地表明，发酵食品可以在短期内和长期内影响肠道微生物群，应该被视为人类饮食的重要组成部分。
