rospedРоссийский педиатрический журнал имени М.Я. СтуденикинаM.Ya. Studenikin Russian Pediatric JournalФГАУ «НМИЦ здоровья детей» Минздрава России10.46563/1560-9561-2025-28-2-119-126gnwlejrosped-1451Research ArticleОБЗОРЫREVIEWSФерментированные продукты питания: уникальные свойства и польза для микробиотыFermented foods: unique properties and benefits for the microbiotahttps://orcid.org/0000-0002-8165-6567СмирноваГалина ИвановнаSmirnovaGalina I.

Доктор мед. наук, проф. каф. педиатрии и детских инфекционных болезней Клинического института детского здоровья им. Н.Ф. Филатова ФГАОУ ВО «Первый МГМУ им. И.М. Сеченова» Минздрава России (Сеченовский Университет)

e-mail: gismirnova@yandex.ru

DSc, prof. of the Department of Pediatrics and Pediatric Infectious Diseases at the N.F. Filatov Clinical Institute of Child Health of the Sechenov First Moscow State Medical University (Sechenov University)

e-mail: gismirnova@yandex.ru

gismirnova@yandex.ruЛебедевАлексей ИгоревичLebedevAlexey I.

Студент 6-го курса Клинического института детского здоровья им. Н.Ф. Филатова ФГАОУ ВО «Первый МГМУ им. И.М. Сеченова» (Сеченовский Университет)

noemail@neicon.ruКорсунскийАнатолий АлександровичKorsunskiyAnatoliy A.

Доктор мед. наук, проф., зав. каф. педиатрии и детских инфекционных болезней Клинического института детского здоровья им. Н.Ф. Филатова ФГАОУ ВО «Первый МГМУ им. И.М. Сеченова» (Сеченовский Университет)

noemail@neicon.ruФГАОУ ВО «Первый Московский государственный медицинский университет им. И.М. Сеченова» Минздрава России (Сеченовский Университет)I.M. Sechenov First Moscow State Medical University (Sechenov University)202530042025282119126Copyright © Смирнова Г.И., Лебедев А.И., Корсунский А.А., 20252025Смирнова Г.И., Лебедев А.И., Корсунский А.А.Smirnova G.I., Lebedev A.I., Korsunskiy A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.rosped.ru/jour/article/view/1451Введение

Введение. Ферментированные продукты (ФП) являются неотъемлемой частью питания многих народов мира. Насчитывается более 5000 различных видов ФП, которые способствуют улучшению метаболизма, укреплению иммунитета и снижению риска развития хронических болезней, таких как диабет и ожирение.

Цель обзора

Цель обзора: определить свойства и влияние ФП на микробиоту кишечника (МК).

Для анализа литературы был проведён поиск в базах данных PubMed, MedLine, Google Scholar за последние 10 лет. ФП обладают уникальными полезными свойствами, оказывают значимое влияние на состав МК и обладают такими плейотропными эффектами, как иммуномодулирующий, антиоксидантный, противовоспалительный. ФП обладают пребиотическими и пробиотическими свойствами, потенциальной пользой для больных. Различные виды ФП по-разному воздействуют на МК. Регулярное потребление ФП способствует уменьшению риска различных форм аллергической патологии, аутоиммунных заболеваний и нарушений обмена веществ, что делает их перспективными для диетотерапии и нутрициологии. Самый простой и эффективный способ поддержания оптимального состава МК — включение ФП в ежедневный рацион, что положительно сказывается на состоянии здоровья. Разнообразный состав ФП, богатый пробиотиками, пребиотиками, антиоксидантами и биоактивными соединениями, способствует улучшению функционального состояния пищеварительной системы, укреплению иммунитета, нормализации обмена веществ и уменьшению риска хронических болезней. ФП необходимы для разработки персонализированных подходов к питанию, основанных на индивидуальном составе МК.

Участие авторов

Участие авторов: Смирнова Г.И., Лебедев А.И. — концепция и дизайн исследования; сбор и обработка материала; написание текста;Корсунский А.А. — редактирование. Все соавторы — утверждение окончательного варианта статьи, ответственность за целостность всех частей статьи.

Финансирование

Финансирование. Исследование не имело финансовой поддержки.

Конфликт интересов

Конфликт интересов. Авторы заявляют об отсутствии конфликта интересов.

Поступила 24

Поступила 24.01.2025Принята к печати 18.03.2025Опубликована 29.04.2025

Introduction

Introduction. Fermented foods (FF) are an integral part of the nutrition in many peoples of the world. There are more than 5,000 different types of FF that help improve metabolism, strengthen immunity, and reduce the risk of developing such chronic diseases as diabetes and obesity. The aim of the review is to determine the properties and effects of FF on the intestinal microbiota. To analyze the literature, a search was conducted in PubMed, MedLine, and Google Scholar databases over the past 10 years. FF has unique beneficial properties, has a significant effect on the composition of the intestinal microbiota, and has such pleiotropic effects as immunomodulatory, antioxidant, and anti-inflammatory. FF possess of prebiotic and probiotic properties, with potential benefits for patients. Different types of FF have different effects on the gut microbiota. Regular consumption of FF helps to reduce the risk of various forms of allergic pathology, autoimmune diseases, and metabolic disorders, which makes them promising for diet therapy and nutrition. The simplest and most effective way to maintain the optimal composition of the intestinal microbiota is to include FF in the daily diet, which has a positive effect on health. The diverse composition of FF, rich in probiotics, prebiotics, antioxidants, and bioactive compounds, helps to improve the functional state of the digestive system, strengthen immunity, normalize metabolism and reduce the risk of chronic diseases. FF is necessary to develop personalized approaches to nutrition based on the individual composition of the intestinal microbiota.

Contribution

Contribution: Smirnova G.I., Lebedev A.I. — concept and design of the study; collection and processing of the material; writing the text; Korsunsky A.A. — editing the text. All co-authors — approval of the final version of the article, responsibility for the integrity of all parts of the article.

Acknowledgment

Acknowledgment. The study had no sponsorship.

Conflict of interest

Conflict of interest. The authors declare no conflict of interest.

Received

Received: January 24, 2025Accepted: March 18, 2025Published: April 29, 2025

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The authors declare that there are no conflicts of interest present.