Preprint Review Version 1 This version is not peer-reviewed

One Health, Fermented Foods and Gut Microbiota

Version 1 : Received: 19 September 2018 / Approved: 19 September 2018 / Online: 19 September 2018 (13:50:00 CEST)

How to cite: Bell, V.; Ferrão, J.; Pimentel, L.; Pintado, M.; Fernandes, T. One Health, Fermented Foods and Gut Microbiota. Preprints 2018, 2018090385 (doi: 10.20944/preprints201809.0385.v1). Bell, V.; Ferrão, J.; Pimentel, L.; Pintado, M.; Fernandes, T. One Health, Fermented Foods and Gut Microbiota. Preprints 2018, 2018090385 (doi: 10.20944/preprints201809.0385.v1).

Abstract

The microbioma is presently one of the hottest areas of scientific and medical research and exerts a marked influence on the host during homeostasis and disease. Fermented foods arise in the human relationship to the microbial environment. Further to the traditionally recognized effects of fermented foods and beverages on the digestive health and well-being there is now strong evidence on their general health benefits, namely the significance on the gut microbiota and brain functionality. We highlight the possibilities in this field, how little is still known, and call for a convergence of interdisciplinary research fields of One Health microbe-nutrition with fermented foods and gut-brain research. A consequence of civilisation, changes in present-day society in diets with more sugar, fat and salt, habits and lifestyle, contributes to the likelihood of an inflammatory microbiome, particularly the global epidemics of obesity and mental health. Although two recent papers claim that probiotics perturb rather than aid in microbiota recovery back to baseline after antibiotic administration in humans, consuming fermented foods has shown to reduce inflammation so improve gut health and the proper function of the body’s immune system.

Subject Areas

One Health, fermented foods, microbiota, nutrition

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