demystifying fermented foods - siggi's dairy...demystifying fermented foods tuesday, september...
TRANSCRIPT
![Page 1: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/1.jpg)
Demystifying Fermented Foods
Tuesday, September 10th 20191:00pm EST
a webinar offering from
What They Are and How They Contribute to Healthy Diets
![Page 2: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/2.jpg)
Webinar Housekeeping
You are muted▪ Write questions in the chat box
Summary handout and CPE certificate▪ Must dial-in and join webinar presentation to obtain certificate
▪ CPE certificate and summary handout will be emailed on Thursday after the webinar
▪ Must participate in full webinar to receive certificate
▪ Access this webinar recording and others at siggis.com/sessions
Continue the conversation▪ Please use #siggisSessions and follow us on social media
@siggisdairy
![Page 3: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/3.jpg)
Webinar Speaker & Disclosures
Maria L Marco, PhDProfessorDepartment of Food Science & TechnologyUniversity of California, Davis
Affiliation/financial interests (past 12 months)▪ Grants/research support: USDA, NIH, CDRF,
Innovation Funds, Denmark▪ Scientific Advisory Boards: Kerry Health and
Nutrition Institute, International Scientific Association for Probiotics and Prebiotics, International Probiotics Association, The Fermentation Institute, NIH Botanical Dietary Supplements Research Center in Pennington, LA
![Page 4: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/4.jpg)
Outline
▪ Introduction and definition of fermented foods
▪ Brief description of how fermented foods are made and their characteristics
▪ Microbial and metabolic factors involved during the making of fermented foods
▪ Fermented foods and health benefits: clinical and epidemiological evidence
▪ Microbial processes and products contributing to health-impacting properties of fermented foods
![Page 5: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/5.jpg)
History of Fermented Foods
![Page 6: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/6.jpg)
Modern Day Cuisine
![Page 7: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/7.jpg)
Fermented foods are foods or beverages made as a result of extensive microbial growth.
Definition
![Page 8: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/8.jpg)
Sugars
Proteins, fats, polysaccharides
Incubate
Lactic acid bacteria Yeasts
MoldsLactic acid bacteria YeastOthers
ChopSaltSpicePackSoakHeat
Prepare
TemperatureOxygenpHWater activity
![Page 9: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/9.jpg)
Ganzle Food Microbiology: Fundamentals and Frontiers5th Ed.; Editors: M. P. Doyle, F. Diez-Gonzalez, and C. Hill ©2019 ASM Press, Washington, DC
Thousands of Fermented Foods & Beverages
![Page 10: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/10.jpg)
Characteristics of Fermented Foods
▪ lactic acid: kimchi, sauerkraut, yogurt, sausage, cheese
▪ alcoholic: wine, beer, spirits
▪ acetic acid: vinegar, kombucha
▪ mold-modified: tempeh, soy sauce, cheese, sausage
▪ CO2 (gas) containing: bread, kombucha, sparkling wines
![Page 11: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/11.jpg)
Additional Details on Fermented Foods
▪ Fermentations can be spontaneous (wild) or initiated using “starter cultures” or a small portion of a prior ferment (backslopping)
▪ They are made using single (example: yogurt) or multiple (example: soy sauce) steps and can take hours, days, weeks to months prepare
▪ Depending on the food, a pasteurization step (heating) can be included (example: sourdough bread)
▪ There are no standards of identity for most fermented foods
![Page 12: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/12.jpg)
Making Fermented Foods: Microbial and Metabolic Factors
![Page 13: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/13.jpg)
Microbial Community Dynamics During Production of Fermented Foods
0
1
2
3
4
5
6
7
8
0 30 60 90 120 150 180 210 240 270
Lo
g(C
FU
/g)
Days Post Submersion
Company 1 EarlyCompany 1 MidCompany 1 LateCompany 2 EarlyCompany 2 MidCompany 2 LateCompany 3 EarlyCompany 3 MidCompany 3 Late
LAB grew on the olives to ~106 cells /g
LAB were quantified on MRS medium containing Natamycin (25 ug/ml)avg ± stdev CFU/g of 5 replicates per processor are shown
Zaragoza, Bendiks et al
Lactic acid bacteria (LAB) are the most abundant microbes in olive fermentations
![Page 14: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/14.jpg)
Microbial Community Dynamics During Production of Fermented Foods
Zaragoza, Bendiks et al
0
1
2
3
4
5
6
7
8
0 30 60 90 120 150 180 210 240 270
Lo
g(C
FU
/g)
Days Post Submersion
Company 1 EarlyCompany 1 MidCompany 1 LateCompany 2 EarlyCompany 2 MidCompany 2 LateCompany 3 EarlyCompany 3 MidCompany 3 Late
yeast grew on the olives to ~1000 cells/g
Yeast were quantified on RBCA medium containing Chloramphenicol (100ug/ml)avg ± stdev CFU/g of 5 replicates per processor are shown
Yeast also contribute to olive fermentations
![Page 15: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/15.jpg)
Culturable bacteria High-throughput DNA sequencing
Investigating Food Microbiomes
![Page 16: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/16.jpg)
Food Fermentations are Dynamic Ecosystems
Zaragoza, Bendiks et al
Leuconostoc
Lactobacillus
Pediococcus
Candida
Pichia
![Page 17: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/17.jpg)
Microbial Metabolism: Production of Flavor Compounds
Sugars lactic acid, acetic acid, acetaldehyde, diacetyl, CO2,
ethanol
ethanol, CO2
lactic acid
bacteria
yeast
Starch short-chained esters
polysaccharides mono/di-saccharides
molds
Bacillus
yeast
Proteins amino acids
peptides amino acids, amines
NH3 NH3
molds, Bacillus
(Clostridium) many
microbes
Fats (glycerol)
fatty acids ketones (esters)
moldsmolds
![Page 18: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/18.jpg)
Microbial Metabolic Networks: More Than Just Flavor
Filannino et al 2018
![Page 19: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/19.jpg)
Microbial Metabolism: Causes and Consequences of Different End Products
Ganzle 2015
Glu
Glu
▪ Lactic acid bacteria make organic acids which lower the pH of foods▪ To maintain intracellular pH, LAB can use amino acids and malate and this results in
the production of flavor and health-impacting compounds
![Page 20: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/20.jpg)
Microbial Metabolism: Symbiotic Interactions and Fermentation Outcomes
Sieuwerts et al 2008
Yogurt fermentations
▪ Streptococcus thermophilus
▪ Lactobacillus delbrueckiisubspecies bulgaricus
![Page 21: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/21.jpg)
Fermented Foods & Health Benefits: Clinical and Epidemiological Evidence
![Page 22: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/22.jpg)
Human Studies on Fermented Foods
Cardiovascular diseaseFermented milk, fermented soy
Type 2 Diabetes Yogurt, fermented milk, kimchi
DepressionCoffee, fermented milk
InfectionFermented milk
Inflammatory bowel syndromeSourdough bread
ObesityKimchi, Chung kook jang, kochujang
Marco et al 2017
![Page 23: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/23.jpg)
Made using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Many yogurts contain other added strains.
▪ Reduced risk for T2D (observational; meta-analyses)
▪ Inverse association with adiposity factors (observational studies)
▪ Reduced risk for CVD (longitudinal)
Yogurt
Fernandez et al 2017Buziau et al 2019
DB: double blindCO: cross overRCT: randomized control trial
![Page 24: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/24.jpg)
Made using different lactic acid bacteria species and yeast (kefir).
▪ Kefir: Improvement in bone mineral density in osteoporosis patients (DB-RCT)
▪ Kefir: Improved Helicobacter pylori symptoms (DB-RCT)
▪Fermented milk: Reduction in muscle soreness (DB-RCT)
Kefir & Fermented Milk
Tu et al 2015Bekar et al 2011Iawasa et al 2013
![Page 25: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/25.jpg)
Sauerkraut is made using cabbage. Kimchi is made using cabbage, radishes, and other vegetables, fruits, and spices. Both are lactic fermentations (Leuconostoc; Lactobacillus).
▪ Sauerkraut: Reduced IBS severity scores (DB-RCT)
▪ Kimchi: improved insulin sensitivity, blood pressure, and metrics of adiposity (body weight, body mass) (DB-CO-RCT)
▪Kimchi: lower presence of atopic dermatitis (cross-sectional (KHANES)
Sauerkraut & Kimchi
Nielsen et al 2018Kim et al 2011An et al 2013
![Page 26: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/26.jpg)
Sourdough bread is made with the help of yeast (Candida milleri, Saccharomyces cerevisiae) and lactic acid bacteria (Lactobacillus sanfransiscensis)
▪ Better tolerated by IBS patients, possibly due to lower concentrations of non-digestible oligosaccharides (FODMAPS) (DB-RCT)
▪ Improved GI tolerance (bloating, gastric volume) in healthy subjects (DB-CO-RCT)
▪ Some reduction in glycemic responses (RCT)
Sourdough Bread
Laatikainen et al 2016Polese et al 2018Korem et al 2017
![Page 27: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/27.jpg)
Health-Impacting Properties of Fermented Foods
![Page 28: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/28.jpg)
How Microbes Change Foods
Marco et al 2017
Preservation is enhanced
Safety is frequently improved
Transform food components
Synthesize new compounds
Increase numbers of living microbes
![Page 29: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/29.jpg)
Preservation
Captain Cook was awarded a medal by the Royal Society for stopping scurvy with sauerkraut (1775)
Fermented foods typically have longer shelf-life times
▪ Increased organic acids (lower pH)
▪ Increased quantities of other antimicrobial compounds
▪ Reduced quantities of nutrients available for spoilage microbe growth
▪ This does not apply to all fermented foods (e.g. natto, soft cheeses)
![Page 30: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/30.jpg)
Safety
Certain fermentations are acidic (pH < 4.5), decreasing the risk for foodborne illness
▪ Lactic acid bacteria (LAB) and acetic acid bacteria (AAB) acidify foods with lactic acid, acetic acid, and other organic acids
Possible safety concerns: ▪ Fermented foods made using molds have a higher pH and
therefore pose more of a safety risk (e.g. blue cheese, brie, tempeh)
▪ Other negative safety concerns for fermented foods include the production of biogenic amines
![Page 31: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/31.jpg)
Transform Food Components
Reduce or remove toxic compounds and anti-nutrients in foods
Remove phytic acid (myoinositolhexaphosphate), an anti-nutrient in cereal grains that blocks mineral bioavailability (e.g. Fe, Ca, Zn, and Mn)
Improve food digestibility
• Reduce lactose concentrations (in dairy products)• Remove sugars that cause flatulence (raffinose and
stachyose)• “weaning foods” – (porridges after starch digestion)
![Page 32: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/32.jpg)
Synthesize New Compounds
Increase vitamin & bioactive compound content in foods
• Bioactive organic acids• γ-Aminobutyric acid (GABA) • Conjugated linoleic acid (CLA)• Vitamins B9 (folic acid), • B12 (coalbumin), B2 (riboflavin),
B1 (thiamine)
Produceprebiotics
Compounds that modulate the gut microbiome to benefit human health
![Page 33: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/33.jpg)
Increase Numbers of Living Microbes
Some fermented foods can increase the number of microbes consumed in a day by 100 to 10,000-fold
“Live and Active Cultures” is a good term
to apply to fermented foods
![Page 34: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/34.jpg)
Some Microbes in Fermented Foods Survive Digestive Tract Transit
David et al 2013
![Page 35: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/35.jpg)
Living Microbes ≠ Probiotic
▪ Probiotics are living microbes that when consumed in adequate amounts confer a health benefit
▪ Because fermented foods typically contain undefined microbial strainsthat have not been shown to benefit health, those foods should not be considered probiotic
▪ Dead microbes, microbial products, microbial components also do not come under the probiotic classification
Hill et al 2014
![Page 36: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/36.jpg)
PHYLUM
CLASS
ORDER
FAMILY
GENUS
SPECIES
STRAIN
Firmicutes
DN-014-001
Lactobacillales
Lactobacillus
caseiShirota
BL23
Bacilli
Lactobacillaceae
Strain definition: A population of cells descended from a single isolate
But What is a Strain?
![Page 37: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/37.jpg)
Bacterial Strains are Highly Diverse
78% genetically related
70% genetically related*
Staley 1997
0
10
20
30
40
50
60
0 4 8 12 16 20 24 28 32 36 40
IL-1
2 (
pg
/ml)
strain (random assignment)
0
500
1000
1500
2000
2500
0 4 8 12 16 20 24 28 32 36 40
IL-1
0 (p
g/m
l)
Anti-inflammatory IL-10 induced over an 8-fold range
Pro-inflammatory IL-12 induced over a 16-fold range
van Hemert et al 2010
Lactobacillus plantarum strains 42 L. plantarum strains incubated for 24 h with human peripheral blood mononuclear cells (PBMCs)
Variation in PBMC responses was greater than found between
different genera
![Page 38: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/38.jpg)
Possible Overlap Between Probiotics and Microbes in Fermented Foods
▪ There can be genus and species overlap in effects on the human body
Hill et al 2014
▪ Some Lactobacillus species are both used as probiotics and used to make fermented foods (Lactobacillus plantarum, Lactobacillus casei)
![Page 39: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/39.jpg)
Fermented Foods: Beyond Basic Nutrition
Yang et al 2018
Modulate the gut microbiota▪ prebiotics▪ organic acids▪ antimicrobial compounds
Improve barrier function▪ organic acids▪ secreted bioactive proteins
Stimulate immune responses▪ exposure to living microbes
Alter the gut-brain axis▪ neurotransmitters (GABA)
![Page 40: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/40.jpg)
Key Takeaways
▪ Fermented foods and beverages are important components of human diets
▪ The unique textural and sensory qualities of fermented foods are a result of microbial growth and metabolism
▪ Health altering aspects of fermented foods are due to the ingredients in those foods combined with microbial growth and metabolism (transformation and synthesis)
▪ Just because a fermented food has living bacteria does not mean it is “probiotic”
▪ There are multiple ways in which microbial metabolites and living microbes in fermented foods might cause systemic effects via the digestive tract
![Page 41: Demystifying Fermented Foods - Siggi's Dairy...Demystifying Fermented Foods Tuesday, September 10th 2019 1:00pm EST a webinar offering from What They Are and How TheyWebinar Housekeeping](https://reader034.vdocuments.us/reader034/viewer/2022042709/5f518eaad024f87a572260ef/html5/thumbnails/41.jpg)
More Research is Needed
▪ Many more human studies are needed to evaluate the health altering capacities of individual fermented foods and fermented foods as a food category
▪ Molecular, mechanistic research is needed to identify and verify the specific molecules in fermented foods (and living microbes) responsible for altering intestinal and systemic health
▪ Outcomes: Identification of health-benefiting fermented food formulations and personalized recommendations for adequate daily intake