Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids

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期刊论文

作者：

Xing, Yanxia;Huang, Mengzhen;Olovo, Chinasa V.;Mgbechidinma, Chiamaka L.;Yang, Yu;...

通讯作者：

Akan, O.D.;Zhu, H.

作者机构：

[Zhu, Mengliu; Liu, Jing; Yao, Xiaoman; Bo, Le; Yang, Yu; Yu, Kexue; Xing, Yanxia; Li, Bo; Zhu, He] Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China.

[Huang, Mengzhen; Akan, Otobong D.; Zhu, He] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, Changsha 410004, Peoples R China.

[Olovo, Chinasa V.] Univ Nigeria, Fac Biol Sci, UNN Nsukka, Univ Rd, Nsukka 410001, Nigeria.

[Olovo, Chinasa V.] Jiangsu Univ, Sch Med, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.

[Mgbechidinma, Chiamaka L.] Chinese Univ Hong Kong, Ctr Cell & Dev Biol, Sch Life Sci, Shatin, Hong Kong, Peoples R China.

通讯机构：

[Otobong D. Akan; He Zhu] A

Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, China<&wdkj&>Faculty of Biological Science, Akwa-Ibom State University, Akwa-Ibom State, Uyo 1167, Nigeria<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China<&wdkj&>College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, China

语种：

英文

关键词：

fermentation;traditional fermented foods;gut microbiome;dietary fatty acids;omics;health benefits

期刊：

Fermentation

ISSN：

2311-5637

年：

2023

卷：

期：

页码：

110-

DOI：

10.3390/fermentation9020110

基金类别：

This research received no external funding.

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body system. Versatile microbes in traditional fermented foods are associated with many health-promoting end-products, including dietary fatty acids and inherent fermenting microbial cells. Evidence shows that dietary fatty acid components regulate genes in a hormonally dependent manner, either directly via ...

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