摘要
People worldwide are increasingly aware of the benefits of consuming functional fermented foods for improving well-being and preventing chronic diseases.Dairy-fermented foods,as well as fermented meats and vegetables,have long been part of many diets,while non-alcoholic fermented fruit products have been consumed to a lesser extent.However,fermented fruit juices are gaining popularity due to their absence of cholesterol,lactose,and allergenic proteins.Several studies have explored the production of non-alcoholic fruit juice fermentations by different microorganisms,primarily lactic acid bacteria(LAB).LAB,whether indigenous to the fruit environment or confirmed as probiotics,have been used to enhance the technological and/or health benefits of fruit juices.Fermentation can improve the sensory,nutritional,and bioactive properties of fruit beverages.Various in vitro and in vivo studies conducted with animal models have reported antioxidant,anti-inflammatory,antilipidemic,and anti-obesity activities,and micronutrient enrichment in functional fruit beverages.While alterations in the gut microbiota are linked to various chronic diseases,studies revealing the impact of fermented fruit juices on this microbiome are still limited.Nevertheless,existing research has shown positive results,including improved intestinal dysbiosis,increased beneficial bacteria and decreased pathogens,and increased production of short-chain fatty acids and phenolic compounds.Despite these benefits,the development of fermented fruit juices faces challenges,such as unraveling the specific interactions between the fruit matrix and microbes,improving sensory acceptance,and conducting clinical trials to validate preclinical results.In this sense,gut microbiota modulation by fermented fruit juices remains underexplored,especially in human clinical settings.
基金
supported by grants PIP-CONICET 2021-691 and PICT-2019-0037 from Argentina.
