Open AccessProbiotic Potential of Fermented Foods and Their Effects on Immune System
Author(s) -
İlkin Yücel Şengün,
Damla Güney
Publication year - 2021
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v9i10.1744-1750.3880
Subject(s) - probiotic , immune system , food science , fermentation in food processing , lactobacillus , biology , beneficial organism , gut flora , diarrhea , fermentation , kefir , health benefits , microbiology and biotechnology , medicine , microorganism , immunology , bacteria , lactic acid , traditional medicine , genetics
Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hence, consumption of fermented foods plays an important role in modulating of gut microbiota and supplying positive effects on health. With the help of beneficial microorganisms, the intestinal barrier can be improved which induces the activity of the immune cells associated to the gut. In recent years, probiotics have been used in foods in order to produce functional foods that have the potential to improve gastrointestinal health. It is known that intestinal microbiota and probiotics can interact in immune system and these interactions provide positive health effects like reducing risk of hypertension, improving gut microbiota, regulating immune system, preventing diabetes, allergies and diarrhea. In this paper, fermented foods having probiotic potential and the effects of consuming these foods on the immune system are revised.