A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Fermented foods: a perspective on their role in delivering biotics
Tekijät: Vinderola Gabriel, Cotter Paul D., Freitas Miguel, Gueimonde Miguel, Holscher Hannah D., Ruas-Madiedo Patricia, Salminen Seppo, Swanson Kelly S., Sanders Mary Ellen, Cifelli Christopher J.
Kustantaja: FRONTIERS MEDIA SA
Julkaisuvuosi: 2023
Journal: Frontiers in Microbiology
Tietokannassa oleva lehden nimi: FRONTIERS IN MICROBIOLOGY
Lehden akronyymi: FRONT MICROBIOL
Artikkelin numero: 1196239
Vuosikerta: 14
Sivujen määrä: 6
eISSN: 1664-302X
DOI: https://doi.org/10.3389/fmicb.2023.1196239
Verkko-osoite: https://doi.org/10.3389/fmicb.2023.1196239
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/180001760
Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other 'biotic' substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a 'biotic'. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product's nutritional components and food matrix. Therefore, the 'fermented food' and 'probiotic' terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
