Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-17 DOI:10.1007/s10068-024-01634-9

Hyunok Doo, Jinok Kwak, Gi Beom Keum, Sumin Ryu, Yejin Choi, Juyoun Kang, Haram Kim, Yeongjae Chae, Sheena Kim, Hyeun Bum Kim, Ju-Hoon Lee

{"title":"Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health","authors":"Hyunok Doo, Jinok Kwak, Gi Beom Keum, Sumin Ryu, Yejin Choi, Juyoun Kang, Haram Kim, Yeongjae Chae, Sheena Kim, Hyeun Bum Kim, Ju-Hoon Lee","doi":"10.1007/s10068-024-01634-9","DOIUrl":null,"url":null,"abstract":"<div><p>Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2021 - 2033"},"PeriodicalIF":2.4000,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01634-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

亚洲发酵食品中的乳酸菌及其对人体健康的有益作用

几千年来，发酵食品一直是人类的主食，因其健康和药用功效而备受关注。这些食品富含具有益生菌特性的乳酸菌（LAB），在积极影响宿主肠道微生物群组成和整体健康方面发挥着至关重要的作用。发酵食品的安全食用历史悠久，能有效地为人类提供乳酸菌。从发酵食品中摄入 LAB 有三大好处：(1) 增强消化功能，控制慢性肠胃疾病；(2) 调节免疫系统，提供抗炎作用，预防免疫相关疾病；(3) 合成维生素和各种生物活性化合物，改善人体健康。在这篇综述中，我们重点介绍了亚洲发酵食品中存在的各种 LAB，并强调富含 LAB 的发酵食品是增进健康和预防疾病的天然、有效的解决方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.