Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes

Inmyoung Park; Mohamed Mannaa

doi:10.3390/foods14132292

journal article Open Access Jun 28, 2025

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes

Inmyoung Park

Mohamed Mannaa

Foods Vol. 14 No. 13 pp. 2292 · MDPI AG

View at Publisher Save 10.3390/foods14132292

Abstract

Fermented foods represent an intricate ecosystem that delivers live microbes and numerous metabolites, influencing gut health. In this review, we explore how complex microbial communities and metabolites generated during food fermentation modulate the gut microbiome and affect human health. We discuss fermentation-induced biochemical transformations, including enhanced fiber fermentability; nutrient availability; and the synthesis of bioactive metabolites such as short-chain fatty acids, exopolysaccharides, bacteriocins, and modified polyphenols. We describe the dynamic microbial ecology of fermented foods, influenced by ingredient variations, highlighting its effect on health-related metabolic outcomes. Fermented products when consumed transiently introduce beneficial microbes and bioactive compounds into the gut, thereby boosting microbial diversity, resilience, and barrier function. We review clinical and preclinical studies to substantiate the roles of fermented foods in immune regulation, metabolic homeostasis, cognitive function, and inflammation mitigation. Individual variability in response to fermented foods has been emphasized, underscoring the potential for personalized nutrition strategies informed by advanced omics technologies. By integrating microbial ecology, metabolomics, and clinical evidence, this review positions fermented food intake as a strategic dietary intervention for microbiome modulation and health promotion.

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References

Details

Published: Jun 28, 2025
Vol/Issue: 14(13)
Pages: 2292
License: View

Authors

I

Inmyoung Park

School of Food and Culinary Arts, Youngsan University, Busan 48015, Republic of Korea

M

Mohamed Mannaa

Department of Plant Pathology, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; Department of Integrated Biological Science, Pusan National University, Busan 46241, Republic of Korea

Funding

Youngsan University research fund

Cite This Article

Inmyoung Park, Mohamed Mannaa (2025). Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes. Foods, 14(13), 2292. https://doi.org/10.3390/foods14132292

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes

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