Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

  • Received : 2016.09.21
  • Accepted : 2016.11.13
  • Published : 2016.12.31
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Abstract

Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

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References

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  14. Intestinal microbiota of white shrimp, Litopenaeus vannamei, fed diets containing Bacillus subtilis E20‐fermented soybean meal (FSBM) or an antimicrobial peptide derived from B. subtilis E20 vol.51, pp.1, 2020, https://doi.org/10.1111/are.14345
  15. Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture vol.12, pp.3, 2020, https://doi.org/10.3390/nu12030648
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  17. Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties vol.10, pp.7, 2016, https://doi.org/10.3390/biom10071075
  18. Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer) vol.8, pp.11, 2020, https://doi.org/10.3390/pr8111451
  19. Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world vol.50, pp.6, 2020, https://doi.org/10.1108/nfs-08-2019-0272
  20. Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds vol.26, pp.4, 2021, https://doi.org/10.3390/molecules26041035
  21. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases vol.10, pp.3, 2021, https://doi.org/10.3390/foods10030636
  22. Effects of a Rice-Based Diet in Korean Adolescents Who Habitually Skip Breakfast: A Randomized, Parallel Group Clinical Trial vol.13, pp.3, 2016, https://doi.org/10.3390/nu13030853
  23. Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods vol.13, pp.5, 2021, https://doi.org/10.3390/nu13051516
  24. The Role of The Gut Microbiome in Parkinson’s Disease vol.34, pp.4, 2016, https://doi.org/10.1177/08919887211018268
  25. Impact of Gut Microbiome Lactobacillus spp. in Brain Function and its Medicament towards Alzheimer’s Disease Pathogenesis vol.15, pp.3, 2016, https://doi.org/10.22207/jpam.15.3.02
  26. Anorexia Nervosa-What Has Changed in the State of Knowledge about Nutritional Rehabilitation for Patients over the Past 10 Years? A Review of Literature vol.13, pp.11, 2016, https://doi.org/10.3390/nu13113819
  27. Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food vol.10, pp.12, 2021, https://doi.org/10.3390/foods10123058