PDF(Pubmed)
Abstract：
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host\'s gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.
摘要：
几千年来，发酵食品一直是人类饮食的主食，关注他们的健康和药用价值。富含具有益生菌特性的乳酸菌（LAB），这些食物在积极影响宿主的肠道微生物组组成和整体健康中起着至关重要的作用。有着悠久的安全消费历史，发酵食品有效地将LAB提供给人类。从发酵食品中摄入LAB具有三个主要益处：（1）增强消化功能和控制慢性胃肠道疾病，（2）调节免疫系统并提供抗炎作用以预防免疫相关疾病，（3）合成维生素和各种生物活性化合物，以改善人体健康。在这次审查中,我们强调了亚洲发酵食品中存在的多种乳酸菌，并强调富含乳酸菌的发酵食品是增强健康和预防疾病的天然有效解决方案。
