Health benefits of fermented foods

microbiota and beyond

Maria L. Marco, Dustin Heeney, Sylvie Binda, Christopher J. Cifelli, Paul D. Cotter, Benoit Foligné, Michael Gänzle, Remco Kort, Gonca Pasin, Anne Pihlanto, Eddy J. Smid, Robert W Hutkins

Research output: Contribution to journalReview article

142 Citations (Scopus)

Abstract

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.

Original languageEnglish (US)
Pages (from-to)94-102
Number of pages9
JournalCurrent Opinion in Biotechnology
Volume44
DOIs
StatePublished - Apr 1 2017

Fingerprint

Microbiota
Insurance Benefits
Health
Food
Processed foods
Food and Beverages
Yogurt
Beer
Probiotics
Wine
Beverages
Microorganisms
Milk
Safety
Substrates

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Biomedical Engineering

Cite this

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., ... Hutkins, R. W. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102. https://doi.org/10.1016/j.copbio.2016.11.010

Health benefits of fermented foods : microbiota and beyond. / Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert W.

In: Current Opinion in Biotechnology, Vol. 44, 01.04.2017, p. 94-102.

Research output: Contribution to journalReview article

Marco, ML, Heeney, D, Binda, S, Cifelli, CJ, Cotter, PD, Foligné, B, Gänzle, M, Kort, R, Pasin, G, Pihlanto, A, Smid, EJ & Hutkins, RW 2017, 'Health benefits of fermented foods: microbiota and beyond', Current Opinion in Biotechnology, vol. 44, pp. 94-102. https://doi.org/10.1016/j.copbio.2016.11.010
Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B et al. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology. 2017 Apr 1;44:94-102. https://doi.org/10.1016/j.copbio.2016.11.010
Marco, Maria L. ; Heeney, Dustin ; Binda, Sylvie ; Cifelli, Christopher J. ; Cotter, Paul D. ; Foligné, Benoit ; Gänzle, Michael ; Kort, Remco ; Pasin, Gonca ; Pihlanto, Anne ; Smid, Eddy J. ; Hutkins, Robert W. / Health benefits of fermented foods : microbiota and beyond. In: Current Opinion in Biotechnology. 2017 ; Vol. 44. pp. 94-102.
@article{b9eb177345ab4c8b9b57bd4ca71f0ec0,
title = "Health benefits of fermented foods: microbiota and beyond",
abstract = "Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.",
author = "Marco, {Maria L.} and Dustin Heeney and Sylvie Binda and Cifelli, {Christopher J.} and Cotter, {Paul D.} and Benoit Folign{\'e} and Michael G{\"a}nzle and Remco Kort and Gonca Pasin and Anne Pihlanto and Smid, {Eddy J.} and Hutkins, {Robert W}",
year = "2017",
month = "4",
day = "1",
doi = "10.1016/j.copbio.2016.11.010",
language = "English (US)",
volume = "44",
pages = "94--102",
journal = "Current Opinion in Biotechnology",
issn = "0958-1669",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Health benefits of fermented foods

T2 - microbiota and beyond

AU - Marco, Maria L.

AU - Heeney, Dustin

AU - Binda, Sylvie

AU - Cifelli, Christopher J.

AU - Cotter, Paul D.

AU - Foligné, Benoit

AU - Gänzle, Michael

AU - Kort, Remco

AU - Pasin, Gonca

AU - Pihlanto, Anne

AU - Smid, Eddy J.

AU - Hutkins, Robert W

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.

AB - Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.

UR - http://www.scopus.com/inward/record.url?scp=85006395736&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85006395736&partnerID=8YFLogxK

U2 - 10.1016/j.copbio.2016.11.010

DO - 10.1016/j.copbio.2016.11.010

M3 - Review article

VL - 44

SP - 94

EP - 102

JO - Current Opinion in Biotechnology

JF - Current Opinion in Biotechnology

SN - 0958-1669

ER -