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Volume 10
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10.3390/microorganisms10061151
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Review

Traditional Fermented Foods and Beverages from around the World and Their Health Benefits

by
Leonel Cuamatzin-García
1,
Paola Rodríguez-Rugarcía
1,
Elie Girgis El-Kassis
1,
Georgina Galicia
2,
María de Lourdes Meza-Jiménez
3,
Ma. del Rocío Baños-Lara
4,5,
Diego Salatiel Zaragoza-Maldonado
4 and
Beatriz Pérez-Armendáriz
1,*
1
Biological Science Department, Universidad Popular Autónoma del Estado de Puebla, Puebla 72410, Mexico
2
Centre for Genomics and Oncological Research (GENYO), Pfizer-University of Granada-Junta de Andalucía, 18016 Granada, Spain
3
Department of Health Sciencies, School of Nutrition, Universidad Popular Autónoma del Estado de Puebla, Puebla 72410, Mexico
4
Oncological Research Center, Una Nueva Esperanza, Universidad Popular Autónoma del Estado de Puebla, Puebla 72410, Mexico
5
School of Medicine, Universidad Popular Autónoma del Estado de Puebla, Puebla 72410, Mexico
*
Author to whom correspondence should be addressed.
Microorganisms 2022, 10(6), 1151; https://doi.org/10.3390/microorganisms10061151
Submission received: 25 April 2022 / Revised: 24 May 2022 / Accepted: 27 May 2022 / Published: 2 June 2022
(This article belongs to the Special Issue Microorganisms and Fermented Foods)
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Abstract

Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.
Keywords: traditional fermented foods and beverages; functional food; gut microbiota; prebiotics; probiotics traditional fermented foods and beverages; functional food; gut microbiota; prebiotics; probiotics

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MDPI and ACS Style

Cuamatzin-García, L.; Rodríguez-Rugarcía, P.; El-Kassis, E.G.; Galicia, G.; Meza-Jiménez, M.d.L.; Baños-Lara, M.d.R.; Zaragoza-Maldonado, D.S.; Pérez-Armendáriz, B. Traditional Fermented Foods and Beverages from around the World and Their Health Benefits. Microorganisms 2022, 10, 1151. https://doi.org/10.3390/microorganisms10061151

AMA Style

Cuamatzin-García L, Rodríguez-Rugarcía P, El-Kassis EG, Galicia G, Meza-Jiménez MdL, Baños-Lara MdR, Zaragoza-Maldonado DS, Pérez-Armendáriz B. Traditional Fermented Foods and Beverages from around the World and Their Health Benefits. Microorganisms. 2022; 10(6):1151. https://doi.org/10.3390/microorganisms10061151

Chicago/Turabian Style

Cuamatzin-García, Leonel, Paola Rodríguez-Rugarcía, Elie Girgis El-Kassis, Georgina Galicia, María de Lourdes Meza-Jiménez, Ma. del Rocío Baños-Lara, Diego Salatiel Zaragoza-Maldonado, and Beatriz Pérez-Armendáriz. 2022. "Traditional Fermented Foods and Beverages from around the World and Their Health Benefits" Microorganisms 10, no. 6: 1151. https://doi.org/10.3390/microorganisms10061151

APA Style

Cuamatzin-García, L., Rodríguez-Rugarcía, P., El-Kassis, E. G., Galicia, G., Meza-Jiménez, M. d. L., Baños-Lara, M. d. R., Zaragoza-Maldonado, D. S., & Pérez-Armendáriz, B. (2022). Traditional Fermented Foods and Beverages from around the World and Their Health Benefits. Microorganisms, 10(6), 1151. https://doi.org/10.3390/microorganisms10061151

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