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Fermented functional foods based on probiotics and their biogenic metabolites.

Authors
  • Stanton, Catherine
  • Ross, R Paul
  • Fitzgerald, Gerald F
  • Van Sinderen, Douwe
Type
Published Article
Journal
Current Opinion in Biotechnology
Publisher
Elsevier
Publication Date
Apr 01, 2005
Volume
16
Issue
2
Pages
198–203
Identifiers
PMID: 15831387
Source
Medline
License
Unknown

Abstract

The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect) or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect). Although still far from fully understood, several probiotic mechanisms of action have been proposed, including competitive exclusion, competition for nutrients and/or stimulation of an immune response. The biogenic properties of fermented functional foods result from the microbial production of bioactive metabolites such as certain vitamins, bioactive peptides, organic acids or fatty acids during fermentation.

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