Baciu Alina Mihaela, Opris Razvan Vlad, Filip Gabriela Adriana, Florea Adrian
Department of Cell & Molecular Biology, "Iuliu Hatieganu" University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania.
Department of Microbiology, "Iuliu Hatieganu" University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania.
Foods. 2023 May 23;12(11):2102. doi: 10.3390/foods12112102.
The socioeconomic burden of Alzheimer's Disease (AD) stems from its characteristic multifactorial etiology and, implicitly, the difficulties associated with its treatment. With the increase in life expectancy and health awareness, nutraceuticals and functional foods are filling in the gaps left by the limitation of classical medical treatment in chronic conditions associated with lifestyle factors, such as neurological disorders. Processes, such as fermentation that enhance food phytochemical content are garnering increased attention due to their functional and health-related properties. This systematic review aims to provide an overview of the evidence of phytochemicals from fermented food sources inducing therapeutic outcomes and cognitive benefits from in vivo experimental models of Alzheimer's Disease. The present systematic review was conducted in accordance with PRISMA guidelines. Searches were performed in the following databases: MEDLINE, Embase, Cochrane, Scopus, Google Scholar, and Science Citation Index Expanded (Web of Science) by two independent reviewers. Titles and abstracts yielded by the search were screened for eligibility against the inclusion criteria. The search strategy yielded 1899 titles, encompassing studies from 1948 to 2022. After the removal of duplicates, and screening of titles, abstracts, and full texts, thirty three studies obtained from the original search strategy and seven studies from references satisfied the inclusion criteria and were included in the present systematic review. Several studies have emphasized the potential of fermentation to yield small-molecule phytochemicals that are not present in raw products. When these phytochemicals are combined, their collective strength has demonstrated the ability to exceed the antioxidant, anti-inflammatory, and neuroprotective benefits of individual phytochemicals when given in their pure form. Among the various fermented foods that have been studied, soy isoflavones obtained through fermentation have shown the most substantial evidence of altering phytochemical content and improving outcomes in animal models of AD. While promising in initial results, other fermented foods and traditional medicines require more detailed research in order to establish their effectiveness and proper utilization. As is, many of the experimental designs lacked phytochemical analysis of the used fermented product or comparison with the non-fermented counterpart. This, coupled with proper reporting in animal studies, will significantly raise the quality of performed studies as well as the weight of obtained results.
阿尔茨海默病（AD）的社会经济负担源于其特有的多因素病因，以及与之相关的治疗困难。随着预期寿命的延长和健康意识的提高，营养保健品和功能性食品正在填补传统医学治疗在与生活方式因素相关的慢性疾病（如神经疾病）方面的局限性所留下的空白。诸如发酵等能提高食物植物化学成分含量的过程，因其功能特性和与健康相关的特性而受到越来越多的关注。本系统综述旨在概述来自发酵食物来源的植物化学物质在阿尔茨海默病体内实验模型中产生治疗效果和认知益处的证据。本系统综述是按照PRISMA指南进行的。由两名独立评审员在以下数据库中进行检索：MEDLINE、Embase、Cochrane、Scopus、谷歌学术和科学引文索引扩展版（科学网）。对检索得到的标题和摘要进行筛选，以确定是否符合纳入标准。检索策略共产生1899个标题，涵盖1948年至2022年的研究。在去除重复项、筛选标题、摘要和全文后，从原始检索策略中获得的33项研究以及参考文献中的7项研究符合纳入标准，并被纳入本系统综述。多项研究强调了发酵产生生产品中不存在的小分子植物化学物质的潜力。当这些植物化学物质结合在一起时，它们的综合效力已证明，与以纯形式给予的单一植物化学物质相比，其抗氧化、抗炎和神经保护益处更显著。在已研究的各种发酵食品中，通过发酵获得的大豆异黄酮在改变植物化学成分和改善AD动物模型结果方面显示出最充分的证据。虽然初步结果很有前景，但其他发酵食品和传统药物需要更详细的研究，以确定其有效性和合理利用方法。目前的情况是，许多实验设计缺乏对所用发酵产品的植物化学分析，或与未发酵对应物的比较。这一点，再加上动物研究中的适当报告，将显著提高所开展研究的质量以及所得结果的可信度。
