Archives des Fermented Foods

The first 1,000 days of life: the prominence of bifidobacteria for infants’ gut microbiota development and later health outcomes

4 Mar 2022

by Konstantina Zafeiropoulou

The first 2-3 years of life are crucial for shaping childhood health. Amid others, the importance of early-life gut microbiota in infant’s development and later human health has been long speculated. In particular, bifidobacteria are playing an essential role in infant’s gut microbiota and immune system maturation that supports its probiotic use in that age span.

Gut microbiome research in 2021: a look back at the findings from the last 12 months

27 Dec 2021

by Andreu Prados

As we look back, we can certainly say that 2021 has been a productive year for gut microbiome research. In this last post of the year, we bring you key articles from our blog and studies on major advances in the role of the gut microbiome in maintaining health and helping to manage gut and immune-related diseases. We will also look at the therapeutic potential of probiotics, prebiotics and postbiotics for your clinical practice.

Fermented foods show potential in increasing gut microbial diversity and modulating immune responses

22 Nov 2021

by Konstantina Zafeiropoulou

Fermented foods, such as yogurt, kefir, kimchi and kombucha, have gained increasing popularity on the market shelves and consumers’ basket. Scientists at Stanford University elucidate how fermented foods may alter gut microbiota profile and reduce inflammatory markers.

Is it time to consider next-generation beneficial microbes for tackling obesity?

15 Feb 2021

by Andreu Prados

Is it time to consider next-generation beneficial microbes for tackling obesity? APC Microbiome Ireland researchers identify Bifidobacterium longum APC1472 as a promising candidate

What major scientific breakthroughs have been made in gut microbiome science in 2020?

28 Dec 2020

by Andreu Prados

Although the COVID-19 pandemic has shifted the focus of research for scientists worldwide, major breakthroughs in gut microbiome science have been made in 2020. In this last post of the year, we bring you articles from our blog that cover the major advances in the gut microbiome in 2020, from bench to bedside.

It still too early to use probiotics, prebiotics and fermented foods for cognitive performance, concludes a new meta-analysis of randomized controlled trials

23 Nov 2020

by GMFH Editing Team

Gut microbiome-targeted interventions are being explored as means of improving cognitive performance. A new meta-analysis of 22 randomized controlled studies has found no significant effect on improving cognition for probiotics, prebiotics and fermented foods, whether alone or used in combination.

Health benefits linked to yogurt consumption could be explained as a result of improvements in gut barrier function

24 Aug 2020

by GMFH Editing Team

The mechanisms underlying associations between yogurt consumption and a reduced risk of negative health outcomes have not been widely studied. A cross-sectional study now suggests that maintaining normal gut barrier function is a new mechanism that supports the benefits of consuming yogurt.

Lactic acid bacteria in fermented foods can be transferred to the human gut

8 Jun 2020

by GMFH Editing Team

Fermented foods are a known source of lactic acid bacteria. A high-throughput sequencing analysis of food and human metagenomes proves that fermented foods are a source of lactic acid bacteria for the gut microbiome, and that abundance is shaped by both age and lifestyle.

Scientists re-classify the Lactobacillus genus into 25 genera including groups of closely related species

4 May 2020

by Mary Ellen Sanders

More than 250 species have been assigned to the genus Lactobacillus in recent decades. Now, a group of 15 scientists from all over the world have reclassified the genus Lactobacillus into 25 genera, which include 23 novel genera.

A new review explores the evidence regarding the effects of kefir and non-dairy fermented foods on gastrointestinal health

31 Oct 2019

by GMFH Editing Team

Not all fermented foods are a source of probiotics. Scientists from the Department of Nutritional Sciences at King’s College London have reviewed the impact of kefir and major non-dairy fermented foods on the gut microbiota and gastrointestinal health.