Display Settings:

Format

Send to:

Choose Destination
See comment in PubMed Commons below
Curr Opin Biotechnol. 2005 Apr;16(2):198-203.

Fermented functional foods based on probiotics and their biogenic metabolites.

Author information

  • 1Alimentary Pharmabiotic Centre, BioScience Institute, University College Cork, Co. Cork, Ireland.

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.

PMID:
15831387
[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Elsevier Science
    Loading ...
    Write to the Help Desk