Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health

The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry’s expansion over the next few years as th...

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Published inFoods Vol. 14; no. 13; p. 2361
Main Authors Terpou, Antonia, Dahiya, Divakar, Nigam, Poonam Singh
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 03.07.2025
MDPI
Subjects
Amino acids
Bacteria
Bioactive compounds
Bioavailability
Biological activity
By products
Carbohydrates
Digestive system
disease modulation
Enzymes
Exopolysaccharides
Fatty acids
Fermentation
Fermented food
Food
Food industry
Food products
food–gut axis
Formulations
Functional foods
Functional foods & nutraceuticals
Gastrointestinal tract
Gut microbiota
Health aspects
Health promotion
health-promoting microbes
Immune response
Immunomodulation
intestinal balance
Intestinal microflora
Lactic acid
Lactic acid bacteria
Metabolism
Metabolites
microbial metabolites
microbiome modulation
Microbiota
Microbiota (Symbiotic organisms)
Microenvironments
Microorganisms
Nutrition research
Peptides
Probiotics
Review
United Kingdom
microbial metabolites
microbiome modulation
health-promoting microbes
disease modulation
immune system support
intestinal balance
nutritional health
food–gut axis
Online AccessGet full text
ISSN2304-8158
2304-8158
DOI10.3390/foods14132361

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Abstract The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry’s expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditionally prepared, serve as carriers of beneficial microorganisms such as lactic acid bacteria, yeasts, and certain fungi that transform food substrates into bioactive compounds including short-chain fatty acids (SCFAs), exopolysaccharides, and bioactive peptides. Simultaneously, their bioactive metabolites are the subject of passionate investigation by the scientific community, uncovering novel beneficial aspects that have not been elucidated until now. These metabolites contribute to improved gut barrier function, modulation of immune responses, and overall metabolic health. Notably, microbial fermentation can reshape the intrinsic properties of food, offering therapeutic potential beyond basic nutrition. The interactions between food-derived microbes and the host gut microbiota suggest a synergistic mechanism influencing gastrointestinal and systemic health outcomes. Nevertheless, there remains a significant gap in the comprehensive evaluation of the existing literature in this specific research area. Further research is needed to standardize fermented food formulations, validate the effects of individual microbial strains, and optimize their application in personalized nutrition and functional food development. Accordingly, this review highlights the association between the microbiota of fermented foods and their metabolites with the gut microenvironment, emphasizing their potential health-promoting properties.
AbstractList The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry’s expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditionally prepared, serve as carriers of beneficial microorganisms such as lactic acid bacteria, yeasts, and certain fungi that transform food substrates into bioactive compounds including short-chain fatty acids (SCFAs), exopolysaccharides, and bioactive peptides. Simultaneously, their bioactive metabolites are the subject of passionate investigation by the scientific community, uncovering novel beneficial aspects that have not been elucidated until now. These metabolites contribute to improved gut barrier function, modulation of immune responses, and overall metabolic health. Notably, microbial fermentation can reshape the intrinsic properties of food, offering therapeutic potential beyond basic nutrition. The interactions between food-derived microbes and the host gut microbiota suggest a synergistic mechanism influencing gastrointestinal and systemic health outcomes. Nevertheless, there remains a significant gap in the comprehensive evaluation of the existing literature in this specific research area. Further research is needed to standardize fermented food formulations, validate the effects of individual microbial strains, and optimize their application in personalized nutrition and functional food development. Accordingly, this review highlights the association between the microbiota of fermented foods and their metabolites with the gut microenvironment, emphasizing their potential health-promoting properties.
The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry's expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditionally prepared, serve as carriers of beneficial microorganisms such as lactic acid bacteria, yeasts, and certain fungi that transform food substrates into bioactive compounds including short-chain fatty acids (SCFAs), exopolysaccharides, and bioactive peptides. Simultaneously, their bioactive metabolites are the subject of passionate investigation by the scientific community, uncovering novel beneficial aspects that have not been elucidated until now. These metabolites contribute to improved gut barrier function, modulation of immune responses, and overall metabolic health. Notably, microbial fermentation can reshape the intrinsic properties of food, offering therapeutic potential beyond basic nutrition. The interactions between food-derived microbes and the host gut microbiota suggest a synergistic mechanism influencing gastrointestinal and systemic health outcomes. Nevertheless, there remains a significant gap in the comprehensive evaluation of the existing literature in this specific research area. Further research is needed to standardize fermented food formulations, validate the effects of individual microbial strains, and optimize their application in personalized nutrition and functional food development. Accordingly, this review highlights the association between the microbiota of fermented foods and their metabolites with the gut microenvironment, emphasizing their potential health-promoting properties.The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry's expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditionally prepared, serve as carriers of beneficial microorganisms such as lactic acid bacteria, yeasts, and certain fungi that transform food substrates into bioactive compounds including short-chain fatty acids (SCFAs), exopolysaccharides, and bioactive peptides. Simultaneously, their bioactive metabolites are the subject of passionate investigation by the scientific community, uncovering novel beneficial aspects that have not been elucidated until now. These metabolites contribute to improved gut barrier function, modulation of immune responses, and overall metabolic health. Notably, microbial fermentation can reshape the intrinsic properties of food, offering therapeutic potential beyond basic nutrition. The interactions between food-derived microbes and the host gut microbiota suggest a synergistic mechanism influencing gastrointestinal and systemic health outcomes. Nevertheless, there remains a significant gap in the comprehensive evaluation of the existing literature in this specific research area. Further research is needed to standardize fermented food formulations, validate the effects of individual microbial strains, and optimize their application in personalized nutrition and functional food development. Accordingly, this review highlights the association between the microbiota of fermented foods and their metabolites with the gut microenvironment, emphasizing their potential health-promoting properties.
Audience Academic
Author Terpou, Antonia
Dahiya, Divakar
Nigam, Poonam Singh
AuthorAffiliation 1 Department of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, Evripos Campus, 34400 Evia, Greece
2 Basingstoke and North Hampshire Hospital, Basingstoke RG24 9NA, UK; ddahiya@hotmail.co.uk
3 Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK; p.singh@ulster.ac.uk
AuthorAffiliation_xml – name: 1 Department of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, Evripos Campus, 34400 Evia, Greece
– name: 2 Basingstoke and North Hampshire Hospital, Basingstoke RG24 9NA, UK; ddahiya@hotmail.co.uk
– name: 3 Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK; p.singh@ulster.ac.uk
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  givenname: Antonia
  orcidid: 0000-0002-9956-5727
  surname: Terpou
  fullname: Terpou, Antonia
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  surname: Dahiya
  fullname: Dahiya, Divakar
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  givenname: Poonam Singh
  orcidid: 0000-0001-8505-5382
  surname: Nigam
  fullname: Nigam, Poonam Singh
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Keywords microbial metabolites
microbiome modulation
health-promoting microbes
disease modulation
immune system support
intestinal balance
nutritional health
food–gut axis
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Snippet The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive...
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SubjectTerms Amino acids
Bacteria
Bioactive compounds
Bioavailability
Biological activity
By products
Carbohydrates
Digestive system
disease modulation
Enzymes
Exopolysaccharides
Fatty acids
Fermentation
Fermented food
Food
Food industry
Food products
food–gut axis
Formulations
Functional foods
Functional foods & nutraceuticals
Gastrointestinal tract
Gut microbiota
Health aspects
Health promotion
health-promoting microbes
Immune response
Immunomodulation
intestinal balance
Intestinal microflora
Lactic acid
Lactic acid bacteria
Metabolism
Metabolites
microbial metabolites
microbiome modulation
Microbiota
Microbiota (Symbiotic organisms)
Microenvironments
Microorganisms
Nutrition research
Peptides
Probiotics
Review
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Title Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health
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