Mechanisms of Fermented Foods and Interactions with the Gut Microbiome

Fermentation has been used for centuries to preserve food and enhance its taste, safety, and shelf-life. The earliest evidence of fermentation dates back 8000 years with cheese production. Recent research suggests that fermented foods may have been consumed since the beginning of human evolution. Numerous studies have reported the potential interaction between fermented foods and the gut microbiome. These interactions occur through various mechanisms, such as the probiotic effects of microorganisms, production of bioactive peptides and biogenic amines, transformation of phenolic compounds into bioactive substances, and reduction of antinutrients. Such processes can lead to increased vitamin content and enhanced antioxidant, antihypertensive, and antidiabetic activities in fermented products.

The diverse chemical landscape of fermented foods plays a crucial role in their effects on the gut microbiome and host immunity. Fermented foods can have microbiome-directed and host-directed effects based on their metabolite composition. They influence the gut microbiome by introducing distinct populations of microorganisms that may survive and interact with the existing gut microbiome, producing both short- and long-term impacts.

This Research Topic will investigate and elucidate the mechanisms by which fermented foods interact with the gut microbiome. This involves understanding how microorganisms in fermented foods, along with their metabolites, influence gut microbiome composition and functionality. By exploring these interactions, we aim to uncover potential health benefits, such as enhanced nutrient absorption, improved immune response, and reduced risk of chronic diseases. Additionally, we seek to identify specific pathways through which fermented foods exert their effects, providing insights that could inform dietary recommendations and the development of functional foods targeting gut health. Moreover, this collection will aim to identify specific fermented foods with the most significant positive effects on gut health and to understand the mechanisms behind these effects.

We invite contributions that address themes such as:
• Probiotic effects of microorganisms in fermented foods;
• Production of bioactive peptides and biogenic amines;
• Transformation of phenolic compounds into bioactive substances;
• Impact of fermented foods on gut microbiome composition, metabolic pathways, and host immunity;

We welcome a variety of manuscript types, including Original Research and Review articles which highlight novel mechanisms or hypotheses. Authors are encouraged to provide insights that could contribute to the development of functional foods and dietary strategies aimed at enhancing gut health.