Guzmán-Escalera Daniela, Valdés-Miramontes Elia Herminia, Iñiguez-Muñoz Laura E, Reyes-Castillo Zyanya, Espinoza-Gallardo Ana C
Behavioral Feeding and Nutrition Research Institute, University Center of the South, University of Guadalajara, Jalisco, Mexico.
J Med Food. 2025 Jan;28(1):1-11. doi: 10.1089/jmf.2023.0218. Epub 2024 Oct 30.
Metabolites generated in foods with lactic fermentation have been subject of research in recent years due to different beneficial effects attributed to them on the microbiota and health in general, including their properties as antihypertensives, antioxidants, anti-inflammatory, immunomodulatory, and antimicrobial, among others. The present review aims to systematically analyze the results of original research that evaluates effects on the microbiota and health in general, mediated by metabolites generated from the lactic fermentation of foods. The review was carried out in the PubMed database, three studies in humans, four studies in murine models, four studies, and the rest focused on the quantification of biofunctional qualities in fermented foods were analyzed. The results of the studies compiled in this systematic review reveal the potential of different food matrices and microorganisms to generate metabolites through lactic fermentation with important properties and effects on the intestinal microbiota and other health benefits. Among these benefits is the increase in short chain fatty acids to which anti-inflammatory properties are associated, as well as bioactive peptides with antihypertensive, antithrombotic, antioxidant, anti-inflammatory, and antimicrobial properties.
近年来，由于乳酸发酵食品中产生的代谢产物对微生物群和整体健康具有多种有益作用，包括其作为抗高血压、抗氧化、抗炎、免疫调节和抗菌等特性，因此对这些代谢产物的研究备受关注。本综述旨在系统分析原始研究的结果，这些研究评估了食品乳酸发酵产生的代谢产物对微生物群和整体健康的影响。该综述在PubMed数据库中进行，分析了三项人体研究、四项小鼠模型研究、四项其他研究，其余研究则侧重于发酵食品中生物功能品质的量化。本系统综述汇总的研究结果揭示了不同食物基质和微生物通过乳酸发酵产生代谢产物的潜力，这些代谢产物对肠道微生物群具有重要特性和影响，并带来其他健康益处。其中包括与抗炎特性相关的短链脂肪酸增加，以及具有抗高血压、抗血栓形成、抗氧化、抗炎和抗菌特性的生物活性肽。
