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Open AccessReview
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
by
Yeonhee Pyo
Yeonhee Pyo 1,†
,
Ki Han Kwon
Ki Han Kwon 2,† and
Yeon Ja Jung
Yeon Ja Jung 1,*
1
Department of Beauty Cosmetics, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Republic of Korea
2
College of General Education, Kookmin University, Seoul 02707, Republic of Korea
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2024, 13(15), 2386; https://doi.org/10.3390/foods13152386 (registering DOI)
Submission received: 10 May 2024
/
Revised: 30 June 2024
/
Accepted: 5 July 2024
/
Published: 28 July 2024
Abstract
Fermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system. Fermented foods include yogurt, kimchi, pickles, kefir, beer, wine, and more. Fermented foods contain probiotics, lactic acid bacteria (LAB), yeast, organic acids, ethanol, or antimicrobial compounds, which help balance the gut microbiome and improve digestive health. Fermented foods can also benefit your overall health by increasing the diversity of your gut microbiome and reducing inflammation. By routinely consuming fermented foods with these benefits, we can continue to improve our health. Probiotics from fermented foods are beneficial strains of bacteria that are safe for human health and constitute an important component of human health, even for children and the elderly. Probiotics can have a positive impact on your health, especially by helping to balance your gut microbiome and improve digestive health. Probiotics can also boost your immune system and reduce inflammation, which can benefit your overall health. Probiotics, which can be consumed in the diet or in supplement form, are found in many different types of foods and beverages. Research is continuing to investigate the health effects of probiotics and how they can be utilized. The potential mechanisms of probiotics include anti-cancer activity, preventing and treating immune system-related diseases, and slowing the development of Alzheimer’s disease and Huntington’s disease. This is due to the gut–brain axis of probiotics, which provides a range of health benefits beyond the digestive and gastrointestinal systems. Probiotics reduce tumor necrosis factor-α and interleukins through the nuclear factor-kappa B and mitogen-activated protein kinase pathways. They have been shown to protect against colon cancer and colitis by interfering with the adhesion of harmful bacteria in the gut. This article is based on clinical and review studies identified in the electronic databases PubMed, Web of Science, Embase, and Google Scholar, and a systematic review of clinical studies was performed.
Share and Cite
MDPI and ACS Style
Pyo, Y.; Kwon, K.H.; Jung, Y.J.
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits. Foods 2024, 13, 2386.
https://doi.org/10.3390/foods13152386
AMA Style
Pyo Y, Kwon KH, Jung YJ.
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits. Foods. 2024; 13(15):2386.
https://doi.org/10.3390/foods13152386
Chicago/Turabian Style
Pyo, Yeonhee, Ki Han Kwon, and Yeon Ja Jung.
2024. "Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits" Foods 13, no. 15: 2386.
https://doi.org/10.3390/foods13152386
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