Consumption Of Fermented Foods Research Articles

Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer

AbstractThis study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non‐influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods. Bacteroides and Alistipes were the most predominant gut microbiota. Kimchi, soybean paste, and red pepper paste showed a decreasing trend in the ratio of these bacteria associated with gut inflammation, but the results were inconclusive because this trend was inconsistent. Therefore, this study found that fermented foods did not significantly affect CRC risk indicators associated with dietary processed meat intake, regardless of age.

Determinants of consuming functional fermented foods: An integrated structural model approach

Functional fermented foods are increasingly recognized for their positive impact on human health, and this study aims to identify the factors that influence these products’ consumption in Iran. The study uses structural equation modeling (SEM) to test the conceptual model incorporating the theory of planned behavior (TPB), protection motivation theory (PMT), and flow theory (FT). Data from 319 individuals having prior experience with such foods were analyzed to test the hypothesized relationships. Based on the results, the integrated model components demonstrated a strong predictive power, explaining 70.6% of the variance in functional fermented food consumption. The study found that perceived vulnerability, perceived severity, and response cost from the PMT were the main drivers of functional fermented food consumption among Iranians. The study also offers practical insights, including highlighting health benefits, promoting pleasurable aspects, and mitigating accessibility challenges to these foods for Iranian consumers.

Fermented food consumption modulates the oral microbiota

Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms.

Fermented foods and probiotic consumption frequency as protective indicators for peri-implant diseases – a cross-sectional study

BackgroundDue to their modulatory effect on biofilm growth, bacterial gene expressions, and host-modulation effects, fermented foods and probiotic products could potentially have a protective role against peri-implant diseases. This cross-sectional study aimed to examine the association of consumption of fermented foods and products containing probiotics, with peri-implant health and diseases.MethodsA total of 126 implants were included. The peri-implant health status (peri-implantitis, peri-implant mucositis, and peri-implant health) was assessed through Chicago’s Classification of periodontal and peri-implant Diseases and Conditions. A questionnaire was used to evaluate the consumption patterns of fermented and probiotic foods and product. One-way ANOVA was employed to compare the 3 peri-implant conditions categories in terms of fermented food and probiotic consumption.ResultsThere were significant differences in the daily and general consumption of yogurt, probiotic yogurt, kefir, ayran, vinegar, pomegranate syrup, whole meal bread, and homemade butter among peri-implantitis, peri-implant mucositis and peri-implant health (p < 0.05). The peri-implant health group consumed significantly more yogurt, kefir, ayran, vinegar, whole wheat bread, and homemade butter than peri-implant mucositis and peri-implantitis.ConclusionA higher consumption of fermented and probiotic foods may be associated with peri-implant health. Fermented and probiotic products may be useful for prevention of peri-implant diseases in patients with implants.

ETHNIC STUDY OF ADUWA KO JAANR, A LESSER-KNOWN FERMENTED GINGER MILD ALCOHOLIC BEVERAGE OF EASTERN HIMALAYAS

Consumption of fermented foods and beverages is a part of the dietary cultures of the Himalayan community and is prevalent amongst various ethnic groups in this region. Native of the Himalayan range ferment food and beverages using 'ethno-microbiological' knowledge acquired and practiced since ages, which lacks documentation. This knowledge is transmitted through practice and verbally to new generations. Women folk are engaged in this traditional fermentation culture with cultural and ethnic significance. In addition to its distinctive tastes, fermented foods and beverages provide health advantages to indigenous people. It becomes essential to highlight their scientific value due to their health benefits and ethnic relevance. The diverse nature of fermented foods and beverages, the fermentation process, and the traditional knowledge behind fermentation are a heritage of the eastern Himalayas. Traditional fermentation, in which raw materials are organic and natural starter culture is used, is part of the people's socio-economic lifestyle. Their preservation highlights organic and conventional practices as an excellent alternative to a healthy lifestyle. The present study documents a lesser-known mild-alcoholic fermented beverage, 'Aduwa ko Jaanr,' from the Eastern Himalayan region. A steady decline in traditional fermentation practices has recently been observed due to changes in food habits and culinary practices.

Relationship between maternal consumption of fermented foods and the development of the offspring at the age of 3 years: The Japan Environment and Children's Study.

It is well known that maternal diet affects the development of offspring. Herein, the relationship between maternal intake of fermented foods during pregnancy and offspring development was investigated. The diet of 103,060 pregnant women at >4 months of gestation who were enrolled in the Japan Environment and Children's Study was analyzed. Their intake levels of fermented soybeans (miso and natto), yogurt, and cheese were investigated. The developmental status of the offspring at 3 years of age was assessed using the Ages and Stages Questionnaires (ASQ-3). Multivariable logistic regression analysis was performed to determine the risk of maternal intake levels of the fermented foods associated with subsequent developmental delay in the offspring. Intake of cheese was associated with a reduced risk of child developmental delay in all intake level groups from the second quartile onward. Intakes of miso and yogurt were associated with a reduced risk of developmental delay in communication skills in the fourth quartile. There was no association between intake of natto and developmental delay. Maternal consumption of fermented foods during pregnancy may reduce the risk of later developmental delay in offspring. It is therefore important to review the mother's diet for fermented foods during pregnancy. However, further studies are warranted to evaluate the factors influencing the association between diet and offspring development.

Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation.

Foods prepared using microbial conversion of major and minor food components, which are otherwise known as fermented foods continue to impact human health. The live microorganisms and transformed metabolites can also have a deep influence on the gut microbiota, the multifaceted population of microorganisms dwelling inside the gut play a key role in wellbeing of an individual. The probiotic strains delivered through the consumption of fermented food and other bioactive components such as polyphenolic metabolites, bioactive peptides, short-chain fatty acids and others including those produced via gut microbiota mediated transformations have been proposed to balance the gut microbiota diversity and activity, and also to regulate the inflammation in the gut. However, little is known about such effects and only a handful of fermented foods have been explored to date. We herein review the recent knowledge on the dysbiotic gut microbiota linking to major gut inflammatory diseases. Also, evidences that fermented food consumption modulates the gut microbiota, and its impact on the gut inflammation and inflammatory diseases have been discussed. © 2024 Society of Chemical Industry.

The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials.

Our systematic review assessed the impact of botanical fermented food (BFF) consumption on glucose, lipid, anthropometric, inflammatory and gut microbiota parameters, in adults with metabolic syndrome (MetS), MetS components or type 2 diabetes mellitus (T2DM). Embase, MEDLINE, Cochrane CENTRAL and Google Scholar were searched with no language limits, from inception to August 31, 2022, for eligible randomised controlled trials (RCTs). Two independent reviewers screened 6873 abstracts and extracted relevant data. Risk of bias (ROB) was assessed using the Cochrane Collaboration's ROB2 tool. The final review included 26 RCTs, with 31 reports published between 2001 and 2022. Significant (p<0.05) within-group and between-group changes in cardiometabolic outcome means were reported in 23 and 19 studies, respectively. Gut microbiota composition was assessed in four studies, with two finding significant between-group differences. No significant difference between groups of any measured outcomes was observed in five studies. There were 14 studies at low ROB; ten were of some concern; and two were at high ROB. In 73% of included studies, BFF consumption by participants with obesity, MetS or T2DM led to significant between-group improvements in discrete cardiometabolic outcomes, including fasting blood glucose, lipid profile, blood pressure, waist circumference, body fat percentage, and C-reactive protein. BFF consumption increased the abundance of beneficial gut bacteria, such as Bifidobacterium and LAB, whilst reducing potential pathogens like Bacteroides. To determine the clinical significance of BFFs as therapeutic dietary adjuncts, their safety, tolerability and affordability must be balanced with the limited power and magnitude of these preliminary findings.

Comparison of Dietary Intakes and Fermented Food Consumption in Patients with and without Periodontal Disease

Lack of certain nutrients and foods in the diet may negatively affect oral health. Therefore, nutrition may play an important role in maintaining oral health. This study aimed to evaluate and compare the nutrient intakes, consumption of food groups and some fermented foods of individuals with periodontal disease and health. Thirty-one patients with periodontitis, 31 with gingivitis who applied to the periodontology clinic and 31 individuals of similar age and gender without periodontal disease were included in this study. Plaque, gingival indices, bleeding on probing, periodontal pocket depth, and clinical attachment level were evaluated. To determine individuals' daily energy, nutrient intakes, and consumption of food groups, 24-hour food consumption records were kept for three consecutive days by the nutritionist. Data on individuals' frequency and amount of consumption of some fermented products were recorded, considering the foods available in our culture and the market. Totally, 34 men and 59 women participated in the study. Mean energy intake was similar among groups. Energy from total dietary fat (%, P=0.042), saturated fatty acid (P=0.002), and short and medium chain fatty acids (P=0.003), consumption of dairy products (except cheese) (P=0.009), cheeses (P=0.025), coffee (P=0.036), whole-grain bread (P=0.010) and kefir (P=0.013) were different among individuals with periodontal disease and periodontal health. In conclusion, nutrition may have an impact on periodontal health and disease.

Dietary Habits of Elite Soccer Players: Variations According to Competitive Level, Playing Position and Sex.

Soccer is a sport practiced worldwide by both men and women, where nutrition plays a fundamental role in the performance of soccer players, providing them with the nutrients necessary for energy, muscle recovery and injury prevention. The aim of this study is to describe the dietary habits in elite soccer players and their association with their competitive level, playing position and sex. A descriptive and non-experimental comparative study was conducted during the 2021-2022 competitive season. A total of 105 players belonging to a Spanish elite soccer team completed a food frequency questionnaire (FCFQ). It was observed that male players presented a higher consumption of carbohydrate-rich foods (p < 0.05), fermented foods (p = 0.014), frozen foods (p = 0.049) and red meat (p = 0.012) compared to female players, with the exception of lean meats, which were higher in females (p = 0.012). Furthermore, the U16-15 categories stand out for consuming carbohydrate-rich foods such as pasta (p = 0.000), bread (p = 0.004) and sweets (p = 0.046), as well as frozen foods (p = 0.002). Finally, alcohol consumption is higher in the senior categories (42.9%), where men are more likely to drink mixed drinks (6.2%), and beer and wine by women (10.7%). Practically no differences were found between the playing positions. In conclusion, differences were found in FCFQ according to competitive level and sex.

Fermented soybean foods and diabetes.

The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that are transformed by the action of microorganisms to produce beneficial effects in humans and have been consumed for thousands of years. The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. This review focuses on fermented soybean foods and summarizes their effects on diabetes. Fermentation increases the content of ingredients originally contained in soybeans and adds new ingredients that are not present in the original soybeans. Recent studies have revealed that fermented soybean food modifies the gut microbiota-related metabolites by modifying dysbiosis. Furthermore, it has been reported that fermented soybean foods have antioxidant, anti-inflammatory, and anti-diabetic effects. In recent years, fermented foods, including fermented soybeans, have shown various beneficial effects. Therefore, it is necessary to continue focusing on the benefits and mechanisms of action of fermented foods.

Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”

South Asian cuisines encompasses a rich variety of traditional fermented foods, which hold great promise as sources of probiotic bacteria with notable health benefits. This study aimed to isolate and characterize probiotic strains from homemade plant-based fermented foods (kanji drink and rice kanji) and commercial dairy-based probiotics (sweetened and probiotic yogurt). The samples were found safe for consumption, devoid of indicator microorganisms and hemolytic activity. They exhibited a diverse microflora with substantial microbial counts (>106 CFU/ml), identified as yeasts and lactic acid bacteria (LAB) namely Lactobacillus curvatus, Leuconostoc mesenteroids, Lactobacillus delbrueckii ssp lactis, Lactobacillus plantarum, and Lactobacillus delbrueckii. Antimicrobial activity tests against six foodborne pathogens demonstrated significant reductions in their growth, highlighting the broad-spectrum antimicrobial potential of the probiotic isolates against gram-positive and gram-negative bacteria. The mixed consortium of samples showed higher growth inhibition compared to individual isolates, emphasizing the importance of microbial diversity in probiotic formulations. The samples' mix consortiums also displayed high auto-aggregative (42.36%–75%) and co-aggregative abilities (up to 93%) with the pathogens over time, with sweetened yogurt showing the highest co-aggregation percentage. The antimicrobial activity of the mix consortiums correlated positively with auto-aggregative capability but negatively with co-aggregative capability, although these correlations were not statistically significant. Consumer acceptance tests, using a nine-point hedonic scaling, favored commercial yogurts over homemade kanji, with sweetened yogurt receiving the highest scores. In conclusion, this study provides insights into the safety, quality, microbial characteristics, antimicrobial activity, aggregative capability, and consumer acceptance of both commercial yogurt and homemade kanji. Considering the limitations of dairy-based probiotics and the growing popularity of vegetarian diets, promoting the consumption of homemade plant-based fermented foods like kanji, which offer wholesome nutrition and potential probiotic benefits, is recommended. Future research should focus on characterizing the in-vivo probiotic potential and standardizing formulations based on consumer demands.

Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population

The human microbiome seeding starts at birth, when pioneer microbes are acquired mainly from the mother. Mode of delivery, antibiotic prophylaxis, and feeding method have been studied as modulators of mother-to-infant microbiome transmission, but other key influencing factors like modern westernized lifestyles with high hygienization, high-calorie diets, and urban settings, compared with non-westernized lifestyles have not been investigated yet. In this study, we explored the mother-infant sharing of characterized and uncharacterized microbiome members via strain-resolved metagenomics in a cohort of Ethiopian mothers and infants, and we compared them with four other cohorts with different lifestyles. The westernized and non-westernized newborns' microbiomes composition overlapped during the first months of life more than later in life, likely reflecting similar initial breast-milk-based diets. Ethiopian and other non-westernized infants shared a smaller fraction of the microbiome with their mothers than did most westernized populations, despite showing a higher microbiome diversity, and uncharacterized species represented a substantial fraction of those shared in the Ethiopian cohort. Moreover, we identified uncharacterized species belonging to the Selenomonadaceae and Prevotellaceae families specifically present and shared only in the Ethiopian cohort, and we showed that a locally produced fermented food, injera, can contribute to the higher diversity observed in the Ethiopian infants' gut with bacteria that are not part of the human microbiome but are acquired through fermented food consumption. Taken together, these findings highlight the fact that lifestyle can impact the gut microbiome composition not only through differences in diet, drug consumption, and environmental factors but also through its effect on mother-infant strain-sharing patterns.

Endogenous small intestinal microbiome determinants of transient colonisation efficiency by bacteria from fermented dairy products: a randomised controlled trial

BackgroundThe effects of fermented food consumption on the small intestine microbiome and its role on host homeostasis are largely uncharacterised as our knowledge on intestinal microbiota relies mainly on faecal samples analysis. We investigated changes in small intestinal microbial composition and functionality, short chain fatty acid (SCFA) profiles, and on gastro-intestinal (GI) permeability in ileostomy subjects upon the consumption of fermented milk products.ResultsWe report the results from a randomised, cross-over, explorative study where 16 ileostomy subjects underwent 3, 2-week intervention periods. In each period, they consumed either milk fermented by Lacticaseibacillus rhamnosus CNCM I-3690, or milk fermented by Streptococcus thermophilus CNCM I-1630 and Lactobacillus delbrueckii subsp. bulgaricus CNCM I-1519, or a chemically acidified milk (placebo) daily. We performed metataxonomic, metatranscriptomic analysis, and SCFA profiling of ileostomy effluents as well as a sugar permeability test to investigate the microbiome impact of these interventions and their potential effect on mucosal barrier function. Consumption of the intervention products impacted the overall small intestinal microbiome composition and functionality, mainly due to the introduction of the product-derived bacteria that reach in several samples 50% of the total microbial community. The interventions did not affect the SCFA levels in ileostoma effluent, or gastro-intestinal permeability and the effects on the endogenous microbial community were negligible. The impact on microbiome composition was highly personalised, and we identified the poorly characterised bacterial family, Peptostreptococcaceae, to be positively associated with a low abundance of the ingested bacteria. Activity profiling of the microbiota revealed that carbon- versus amino acid-derived energy metabolism of the endogenous microbiome could be responsible for the individual-specific intervention effects on the small intestine microbiome composition and function, reflected also on urine microbial metabolites generated through proteolytic fermentation.ConclusionsThe ingested bacteria are the main drivers of the intervention effect on the small intestinal microbiota composition. Their transient abundance level is highly personalised and influenced by the energy metabolism of the ecosystem that is reflected by its microbial composition (http://www.clinicaltrials.gov, ID NCT NCT02920294).3z8GaJs8-4AmNdyX8busiEVideo

Effects of Fermented Food Consumption on Non-Communicable Diseases

The gastrointestinal flora consists of several microbial strains in variable combinations in both healthy and sick humans. To prevent the risk of the onset of disease and perform normal metabolic and physiological functions with improved immunity, a balance between the host and gastrointestinal flora must be maintained. Disruption of the gut microbiota triggered by various factors causes several health problems, which promote the progression of diseases. Probiotics and fermented foods act as carriers of live environmental microbes and play a vital role in maintaining good health. These foods have a positive effect on the consumer by promoting gastrointestinal flora. Recent research suggests that the intestinal microbiome is important in reducing the risk of the onset of various chronic diseases, including cardiac disease, obesity, inflammatory bowel disease, several cancers, and type 2 diabetes. The review provides an updated knowledge base about the scientific literature addressing how fermented foods influence the consumer microbiome and promote good health with prevention of non-communicable diseases. In addition, the review proves that the consumption of fermented foods affects gastrointestinal flora in the short and long term and can be considered an important part of the diet.

Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges.

Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.

Lluminating focus on the health benefits of fermented foods against cancer

Currently, mortality rates have increased considerably all over the world, with cancer being the leading cause. Death due to cancer accounted for nearly 10 million deaths in 2020. Unhealthy eating habits, genetic composition, colonization in cities, and obesity are the main risk factors for cancer onset and development. More efficacious remedies are needed for the treatment of cancer. Nowadays, fermented foods have gained immense popularity as a result of their advanced health benefits. The fermentation procedure can reduce the number of pathogenic microorganisms. Various fermentation procedures can also reduce the concentration of some harmful chemicals in food while increasing the concentration of some beneficial bacteria for our health. Fermented food consumption has been shown to be beneficial for cancer patients. Some nutrients present in fermented foods can work against several diseases. In view of the current scenario, the present review paper is orchestrated the anti-carcinogenic properties of various fermented beverages and foods.

The association between gut-health promoting diet and depression: A mediation analysis

BackgroundRecent research has highlighted the relevance of a gut-health promoting diet as a possible treatment and prevention for depression. A dietary pattern with consumption of fermented food and high consumption of dietary fiber can promote gut health, physical health, and might even improve mental health. This study aimed to investigate the interrelationship among diet, physical health, and depression. MethodsThis study used a nationally representative sample (N = 16,572) from the National Health and Nutrition Examination Survey (2011–2018). Dietary information was collected by dietary recall interviews. Depression was assessed by the 9-item Patient Health Questionnaire. Subjective physical health was indicated by self-reported Body Mass Index (BMI). Objective physical health was indicated by BMI measured by trained health technicians. Path analysis was used to test the association between diet and depression, and the mediating roles of self-reported BMI and BMI measured by technicians. ResultsConsumption of probiotic foods and higher intake of fiber were significantly associated with lower levels of depressive symptoms. Both subjective and objective physical health significantly mediated the relationship between variables of diet and mild depressive symptoms. Subjective physical health also significantly mediated the relationship between high intake of dietary fiber and lower likelihood of reporting severe depressive symptoms. ConclusionDespite being cross-sectional in nature, this study presented evidence that gut-health promoting diets may reduce depressive symptoms through improving physical health. These findings provide preliminary support to diet programs for preventing depression and diet programs as an alternative or supplementary treatment of depression.

Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria.

Raw milk is usually contaminated with pathogenic bacteria. Fermentation of milk is important to inhibit the growth of contaminants, spoilage, and pathogenic bacteria. The objective of this study was to isolate lactic acid bacteria from fermented milk and evaluate their antimicrobial activity against selected pathogenic bacteria. Laboratory-based experimental study design was conducted from May-July, 2021.Three samples of Ergo (each of 250 ml) were collected from Jimma town. Lactic acid bacteria (LAB) isolates were identified through integrated phenotypic techniques. Further identification was conducted through using API 50 CHL strips. Antimicrobial activities (AMAs) of LAB isolates were tested against clinical isolates of E. coli, S. aureus, and Salmonella spp. using agar well diffusion method. The data were analyzed by using SPSS software version 21 and Microsoft Excel spreadsheet. Tables and figures were applied to describe characteristics of data. Twelve LAB isolates were identified. Those LAB isolates include six Lactococcus lactis subsp. lactis, Lactobacillus acidophilus (2), Lactiplantibacillus plantarum (1), Limosilactobacillus fermentum (2), and Leuconostoc lactis (1). Based on primary screening of LAB, isolates/strains ESCIa, ESBIa, and ESCIc show strong AMA against S. aureus, E. coli, and Salmonella spp. The CFS of ESCIc showed the highest AMA against S. aureus and Salmonella spp. with a zone of inhibition of 14.12 ± 1.6 mm and 12.9 ± 3.6 mm, respectively, while ESBIa showed the highest AMA against E. coli with a zone of inhibition of 13.5 ± 2.1 mm. The CFSs of selected LAB strains were heat tolerant at varying temperatures up to 100°C. The CFSs of selected LAB strains were inactivated by proteinase enzymes, but they are not inactivated with amylase enzymes. Conclusions and Recommendation. All 12 LAB isolates exhibited antimicrobial activity against tested bacterial strains. Lactobacillus isolates showed the highest antagonistic activity on tested indicator strains. Thus, they are possible alternatives to antibiotics in the era of antimicrobial resistance. S. aureus was the most sensitive to antimicrobial effects/agents of selected LAB isolates. Consumption of fermented foods is advisable since they support the growth of healthy GIT microbiota. Fermentation serves as biopreservation of food. However, analysis of probiotic features and in vivo probiotic effects of those LAB isolates will be subject of future research/study.

Transgenerational impacts of oral probiotic administration in pregnant mice on offspring gut immune cells and colitis susceptibility.

The study of the impact of environmental factors during pregnancy on fetal development has so far been focused primarily on those negatively affecting human health; however, little is known about the effects of probiotic treatment during pregnancy on inflammatory bowel diseases (IBD). In this study, we investigated whether oral administration of heat-killed probiotics isolated from fermented foods decreased the vulnerability of offspring to IBD. Probiotics were administered to the pregnant mice until the birth of pups, after which the parent mice were maintained with autoclaved water. Partial pups were evaluated for dextran sodium sulfate-induced colitis. The influence of CD11c+ CD103+ dendritic cells (DCs) and regulatory T cells (Tregs) in mesenteric lymph nodes of parent mice and their pups was analyzed. Oral administration of heat-killed probiotics to pregnant dams significantly decreased inflammation induced by dextran sodium sulfate in pups. Probiotic treatment increased the number of CD103+ DCs, and the expression of β8-integrin in CD103+ DCs and Tregs in mesenteric lymph nodes, not only in dams themselves but also in their offspring. Oral administration of probiotics during gestation induced transgenerational immunomodulatory effects on the gut-associated immune system and resilience to experimental colitis in the offspring. Our results suggest that consumption of fermented foods during pregnancy can be effective in preventing inflammatory diseases such as IBD beyond generation.