Fermented food {51111173} Record Keys Definition:Fermented food Queue:[ ] Details Initialisation date:2021-01-25 Specification: LAB-fermented beverage Meta Information Type:Diet Host: Human Zone:[ ] Notes: [ ]Shared Reference Notes [1.1] -The definition includes foods and beverages that are produced by fermentation but might not have living microorganisms at the time of consumption. - Fermented foods, such as leavened breads, are baked after fermentation, effectively killing the fermentation microorganisms. -The manufacture of some fermented foods (for example, most beers and wines) includes steps to remove live microorganisms from finished products. - Although microbial inactivation or removal is not common to all fermentation processes, these products still qualify as fermented foods. [1.2] - The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. - The mechanism of action is due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3+, CD16+, CD56+). [1.3] [#Lactobacillus] - The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria [1.4] - A significant increase in the abundance of Bacteroidetes after consumption of the FBLAB. - The consumption of both beverages (FBLAB and placebo) resulted in an increase in the abundance of the phylum Firmicutes - No significant change was observed in the abundance of the phylum Gammaproteobacteria in gut microbiota after consumption of either beverage (6% for the EXP group and 4% for the CTL group). [1.5] -The high-fermented-food diet > steadily increased microbiota diversity and decreased inflammatory markers. [1.6] [#Lactobacillus] Fermented soymilk with various lactic acid bacteria > Reducing the content of phytic acid > Increasing the bioavailability of magnesium, calcium, iron and zinc [1.7] - Consumption of the fermented milk product led to a significant, although modest, improvement in the recovery of microbiota composition. [1.8] [1.9] - Fermented dairy intake was inversely associated with #Lung cancer riskReferences Notes[ ]
