Turning fermented food into precision-nutrition for oral and gut health
Fermented plant-based foods such as kimchi and sauerkraut could help inspire a new generation of microbiome-informed dietary strategies for supporting oral and gut health, according to a review paper published in Nature Reviews Microbiology. The study, led by investigators at Penn's School of Dental Medicine with collaborators at Penn Medicine, Penn Nursing and Jeonbuk National University in…
A new review paper published in Nature Reviews Microbiology explores the potential of fermented plant-based foods, such as kimchi and sauerkraut, to inspire precision nutrition strategies for oral and gut health. Led by researchers from the University of Pennsylvania, the study highlights the unique features of these foods that could aid in supporting the health of the mouth and gut microbiomes.
These foods contain live microbes, metabolites, fiber-rich structures, and bioactive plant compounds that can interact with the diverse microbial communities residing in the human body. Co-corresponding author Hyun Koo, a professor at Penn Dental Medicine, emphasizes the potential of fermented plant-based foods to be tailored for oral and gastrointestinal health, surpassing the benefits of liquid probiotics like yogurt.
Study co-author Gary Wu, a gastroenterology professor at the Perelman School of Medicine, points out the distinct advantages of plant-based fermented foods, including their efficiency in delivering microbes to the host and the potential benefits of phytochemicals. To advance this field, the authors propose a roadmap that includes creating comprehensive databases of food microbiomes, utilizing advanced tools for strain and metabolite profiling, and developing plant-based fermented food products with specific microbial and chemical characteristics.
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