Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark.
Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan JF62+4W5, Iran.
Int J Mol Sci. 2023 Jan 31;24(3):2665. doi: 10.3390/ijms24032665.
Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
发酵食品是许多不同国家和人群的主食的一部分，其中含有各种益生菌微生物和不可消化的益生元。发酵是通过细菌和酵母种类分解糖的过程；它不仅可以增强食物的保存能力，还可以增加有益肠道细菌的数量。经常食用发酵食品与多种健康益处相关（尽管也存在一些健康风险），包括改善消化、增强免疫力和更大程度的体重减轻，这表明发酵食品有可能有助于设计针对肥胖的有效营养治疗方法。在本文中，我们全面概述了发酵食品对肥胖和肥胖相关代谢异常的健康影响及其相应的作用机制。
