Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Nutrients

Joaquín-Julián Pastor¹  María-José Frutos²  Estefanía Valero-Cases²  Débora Cerdá-Bernad² 

[1] Engineering Department, Miguel Hernández University, 03312 Orihuela, Spain;Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain;

关键词: intestinal microbiota;    vegetable drink;    fermentation;    beneficial microorganisms;    lactic acid bacteria;    cereal;   

DOI  :  10.3390/nu12061666

来源: DOAJ

【 摘 要 】

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 10⁶–10⁷ CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

【 授权许可】

Unknown