Abstract
The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.
Highlights
Fermentation is the oldest and most affordable preservation process used by humans around the world [1]
According to the results reported it is observed that traditionally fermented foods might be an alternative for both the treatment and prevention of obesity, since the fermentation process favors the presence of lactic acid bacterial strains (LAB), which can participate in the regulation of lipid metabolism and the expression of specific genes involved in adipogenesis
Fermented food and beverages, mainly those made from soybeans, milk, and cabbage, have effects on lipid and glucose metabolism, regulate genes involved in adipogenesis, decrease reactive oxygen species (ROS) production and improve insulin sensitivity
Summary
Fermentation is the oldest and most affordable preservation process used by humans around the world [1]. It results from the biochemical transformation of some of the food compounds by the action of specific microorganisms, conferring nutritional properties and modified attributes of taste, aroma, and texture to the transformed product [2]. In Mesoamerica, the most distinctive fermented products were those derived from corn, such as tesgüino and pozol, from honey, and other fruits, mainly mead extracted from different species of Agave that was used for the production of alcoholic beverages, which had a significant cultural and social impact [5–7]. There has been an increasing interest in consuming traditional fermented foods prepared using different raw materials, microorganisms, and techniques for their preparation [8]. Most traditional fermented foods are made in Asia, Africa, and Middle
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