Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now dem...

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Authors: Valero Cases, Estefanía, Cerdá Bernad, Débora, Pastor, Joaquín Julián, Frutos, María José
Format: article
Publication Date:2020
Country:España
Institution:Universidad Miguel Hernández de Elche
Repository:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/39403
Online Access:https://hdl.handle.net/11000/39403
Access Level:Open access
Keyword:intestinal microbiota
vegetable drink
fermentation
beneficial microorganisms
lactic acid bacteria
cereal
legume
pseudocereal
fruit
synbiotic
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spelling Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health BenefitsValero Cases, EstefaníaCerdá Bernad, DéboraPastor, Joaquín JuliánFrutos, María Joséintestinal microbiotavegetable drinkfermentationbeneficial microorganismslactic acid bacteriacereallegumepseudocerealfruitsynbioticIn alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to o er consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of di erent fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and di erent probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.MDPIDepartamentos de la UMH::Tecnología Agroalimentaria202620262020info:eu-repo/semantics/articleapplication/pdf18application/pdfhttps://hdl.handle.net/11000/39403reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.3390/nu12061666info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/394032026-05-27T13:36:21Z
dc.title.none.fl_str_mv Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
title Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
spellingShingle Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
Valero Cases, Estefanía
intestinal microbiota
vegetable drink
fermentation
beneficial microorganisms
lactic acid bacteria
cereal
legume
pseudocereal
fruit
synbiotic
title_short Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
title_full Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
title_fullStr Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
title_full_unstemmed Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
title_sort Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
dc.creator.none.fl_str_mv Valero Cases, Estefanía
Cerdá Bernad, Débora
Pastor, Joaquín Julián
Frutos, María José
author Valero Cases, Estefanía
author_facet Valero Cases, Estefanía
Cerdá Bernad, Débora
Pastor, Joaquín Julián
Frutos, María José
author_role author
author2 Cerdá Bernad, Débora
Pastor, Joaquín Julián
Frutos, María José
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv intestinal microbiota
vegetable drink
fermentation
beneficial microorganisms
lactic acid bacteria
cereal
legume
pseudocereal
fruit
synbiotic
topic intestinal microbiota
vegetable drink
fermentation
beneficial microorganisms
lactic acid bacteria
cereal
legume
pseudocereal
fruit
synbiotic
description In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to o er consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of di erent fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and di erent probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.
publishDate 2020
dc.date.none.fl_str_mv 2020
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/39403
url https://hdl.handle.net/11000/39403
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/nu12061666
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
18
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.228081

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