Abstract
Consuming fermented foods has been reported to result in improvements in a range of health parameters. These positive effects can be exerted by a combination of the live microorganisms that the fermented foods contain, as well as the bioactive components released into the foods as by-products of the fermentation process. In many instances, and particularly in dairy fermented foods, the microorganisms involved in the fermentation process belong to the lactic acid group of bacteria (LAB). An alternative approach to making some of the health benefits that have been attributed to fermented foods available is through the production of ‘fermentates’. The term ‘fermentate’ generally relates to a powdered preparation, derived from a fermented product and which can contain the fermenting microorganisms, components of these microorganisms, culture supernatants, fermented substrates, and a range of metabolites and bioactive components with potential health benefits. Here, we provide a brief overview of a selection of in vitro and in vivo studies and patents exclusively reporting the health benefits of LAB ‘fermentates’. Typically, in such studies, the potential health benefits have been attributed to the bioactive metabolites present in the crude fermentates and/or culture supernatants rather than the direct effects of the LAB strain(s) involved.
Highlights
Several studies have reported the health benefits of fermented foods
While it has been established in several studies and summarized in numerous reviews that consumption of fermented foods and their associated microorganisms confers health benefits on the host, for the purposes of this mini-review, we focus on any such patents and studies conducted with Lactic acid bacteria (LAB) ‘fermentates.’ When mentioning the term ‘fermentates’ hereafter, we refer to compositions/formulations which are typically composed of LAB cells either in an active or inactive state, along with the culture supernatants and fermentation media, which may contain metabolites and bioactive components, which are often responsible for conferring the health benefits mentioned
A study by Chaudhari and co-workers investigated the activity of Lactobacillus helveticus NCDC 288 and NCDC 292-derived fermentates with respect to the expression of cholecystokinin (CCK), proglucagon, and pro-gastric inhibitory peptide by real-time polymerase chain reaction (PCR) [75]
Summary
Several studies have reported the health benefits of fermented foods. Fermented foods typically contain microorganisms of a generally regarded as safe (GRAS) status that can produce a number of beneficial by-products/metabolites such as antimicrobial peptides (e.g., bacteriocins), ethanol, organic acids, fatty acids, carbon dioxide, amongst others [1,2]. For more information regarding the health benefits of fermented foods, the reader is referred to comprehensive reviews by Marco et al [1] and Macori et al [2] While it has been established in several studies and summarized in numerous reviews that consumption of fermented foods and their associated microorganisms confers health benefits on the host, for the purposes of this mini-review, we focus on any such patents and studies conducted with LAB ‘fermentates.’ When mentioning the term ‘fermentates’ hereafter, we refer to compositions/formulations which are typically composed of LAB cells either in an active or inactive state, along with the culture supernatants and fermentation media, which may contain metabolites and bioactive components, which are often responsible for conferring the health benefits mentioned . We summarize the studies and patents related to the health benefits of LAB ‘fermentates.’ One key focus of the review is to determine to what extent the health attributes associated with fermented foods can be found in fermentates
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