Künili İbrahim Ender, Akdeniz Vildan, Akpınar Aslı, Budak Şebnem Öztürkoğlu, Curiel José Antonio, Guzel Mustafa, Karagözlü Cem, Berkel Kasikci Muzeyyen, Caruana Grech Perry Mario, Starowicz Małgorzata, Humblot Christèle, Keyvan Erhan, Chassard Christophe, Pracer Smilja, Vergères Guy, Kesenkaş Harun
Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, Çanakkale, Türkiye.
Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye.
Front Nutr. 2025 Jul 2;12:1625816. doi: 10.3389/fnut.2025.1625816. eCollection 2025.
This systematic narrative review aims to catalogue bioactive compounds that are formed during the fermentation process and identified as contributors to positive health outcomes in human clinical studies where fermented foods were used as dietary interventions. Under "The European Cooperation in Science and Technology" (COST) Action CA20128 - "Promoting Innovation of Fermented Foods" PIMENTO framework, a systematic literature search was conducted across PubMed, Scopus, and the Cochrane Library. The search initially identified 2,411 studies, of which 50 met the predefined inclusion criteria. In all included studies, fermented foods were used as nutritional interventions, and the bioactive compounds they contained were either hypothesised or directly analysed in relation to statistically significant health effects observed in humans. Findings were summarised in "Population, Intervention, Comparator, Outcome" (PICO)-structured tables and classified by health domain. The reported effects were grouped under the following categories: cardiovascular health, lipid metabolism, glucose regulation, immune modulation, neuroprotection, liver function, and other health outcomes. Across the included studies, a total of 31 bioactive compounds and/or compound groups were identified in fermented foods, including bioactive peptides, polyphenols (epicatechin, genistein), -aminobutyric acid (GABA), acetic acid, curcumin, and arabinoxylans. The mechanisms of action associated with these compounds were explored in the non-systematic section of the review, supported by findings from , animal and human studies. By linking individual bioactive compounds derived from fermented foods to clinical outcomes and underlying mechanisms, this review provides a comprehensive and functional resource for nutritional science, fermented food innovation, and public health applications.
本系统叙述性综述旨在梳理发酵过程中形成的生物活性化合物，并在将发酵食品用作饮食干预措施的人体临床研究中，确定这些化合物对健康产生积极影响的相关因素。在“欧洲科技合作”（COST）行动CA20128——“促进发酵食品创新”PIMENTO框架下，对PubMed、Scopus和Cochrane图书馆进行了系统的文献检索。检索最初识别出2411项研究，其中50项符合预先设定的纳入标准。在所有纳入研究中，发酵食品被用作营养干预措施，其中所含的生物活性化合物要么是基于对人体观察到的具有统计学意义的健康影响进行假设，要么是直接进行分析。研究结果汇总在“人群、干预措施、对照、结果”（PICO）结构的表格中，并按健康领域进行分类。报告的影响分为以下几类：心血管健康、脂质代谢、血糖调节、免疫调节、神经保护、肝功能及其他健康结果。在所纳入的研究中，共在发酵食品中识别出31种生物活性化合物和/或化合物组，包括生物活性肽、多酚（表儿茶素、染料木黄酮）、γ-氨基丁酸（GABA）、乙酸、姜黄素和阿拉伯木聚糖。在综述的非系统部分，结合细胞、动物和人体研究结果，探讨了与这些化合物相关的作用机制。通过将发酵食品中的个别生物活性化合物与临床结果及潜在机制相联系，本综述为营养科学、发酵食品创新及公共卫生应用提供了全面且实用的资源。
