Kumar Muganti Rajah, Azizi Nor Farahin, Yeap Swee Keong, Abdullah Janna Ong, Khalid Melati, Omar Abdul Rahman, Osman Mohd Azuraidi, Leow Adam Thean Chor, Mortadza Sharifah Alawieyah Syed, Alitheen Noorjahan Banu
Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.
China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang 43900, Selangor, Malaysia.
Antioxidants (Basel). 2022 Apr 29;11(5):883. doi: 10.3390/antiox11050883.
The focus on managing Alzheimer's disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved biosafety effects in the final products. The consumption of fermented foods is associated with a wide array of nutraceutical benefits, including anti-oxidative, anti-inflammatory, neuroprotective, anti-apoptotic, anti-cancer, anti-fungal, anti-bacterial, immunomodulatory, and hypocholesterolemic properties. Due to their promising health benefits, fermented food products have a great prospect for commercialization in the food industry. This paper reviews the memory and cognitive enhancement and neuroprotective potential of fermented food products on AD, the recently commercialized fermented food products in the health and food industries, and their limitations. The literature reviewed here demonstrates a growing demand for fermented food products as alternative therapeutic options for the prevention and management of AD.
由于目前可用的治疗方案仅能在一定程度上缓解症状并导致各种副作用，因此对阿尔茨海默病（AD）的管理重点正转向通过生活方式改变进行预防，而非治疗。大量研究报告称，食用发酵食品有助于成功管理AD。食品发酵是一个生化过程，微生物会代谢原材料的成分，使最终产品具有截然不同的感官特性、额外的营养价值，并提高生物安全性。食用发酵食品与一系列营养保健益处相关，包括抗氧化、抗炎、神经保护、抗凋亡、抗癌、抗真菌、抗菌、免疫调节和降胆固醇特性。由于其潜在的健康益处，发酵食品在食品工业中具有巨大的商业化前景。本文综述了发酵食品对AD的记忆和认知增强以及神经保护潜力、健康和食品行业中最近商业化的发酵食品及其局限性。此处综述的文献表明，对发酵食品作为预防和管理AD的替代治疗选择的需求日益增长。
