Fermented foods: unique properties and benefits for the microbiota

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:
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. The study had no sponsorship.

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

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

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