Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review

Abstract

Fermented foods are among the traditional foods consumed for centuries. In recent years, awareness of fermented foods has been increasing due to their positive health benefits. Fermented foods contain beneficial microorganisms. Fermented foods, such as kefir, kimchi, sauerkraut, and yoghurt, contain Lactic acid bacteria (LAB), such as Lactobacilli, Bifidobacteria, and their primary metabolites (lactic acid). Although studies on the effect of consumption of fermented foods on diabetes, cardiovascular, obesity, gastrointestinal diseases on chronic diseases have been conducted, more studies are needed regarding the relationship between neurological diseases and microbiota. There are still unexplored mechanisms in the relationship between the brain and intestine. In this review, we answer how the consumption of fermented foods affects the brain and behavior of Alzheimer’s disease, Parkinson’s disease, multiple sclerosis disease, stroke, and gut microbiota.

Keywords:

• Microbiota
• neurological diseases
• fermented foods
• gut

Disclosure statement

The authors declare no conflict of interest.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Additional information

Notes on contributors

Fatma Elif Eroğlu

EE: Visualization, Investigation, Supervision, Writing-review & editing. NS: Methodology, Investigation, Conceptualization, Writing—original draft.