Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10232581 | Current Opinion in Biotechnology | 2005 | 6 Pages |
Abstract
The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect) or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect). Although still far from fully understood, several probiotic mechanisms of action have been proposed, including competitive exclusion, competition for nutrients and/or stimulation of an immune response. The biogenic properties of fermented functional foods result from the microbial production of bioactive metabolites such as certain vitamins, bioactive peptides, organic acids or fatty acids during fermentation.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Catherine Stanton, R Paul Ross, Gerald F Fitzgerald, Douwe Van Sinderen,