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Health benefits and risks of fermented foods-the PIMENTO initiative.
Todorovic, Smilja; Akpinar, Asli; Assunção, Ricardo; Bär, Cornelia; Bavaro, Simona L; Berkel Kasikci, Muzeyyen; Domínguez-Soberanes, Julieta; Capozzi, Vittorio; Cotter, Paul D; Doo, Eun-Hee; Gündüz Ergün, Burcu; Guzel, Mustafa; Harsa, Hayriye S; Hastaoglu, Emre; Humblot, Christèle; Hyseni, Bahtir; Hosoglu, Muge I; Issa, Aline; Karakas-Budak, Barçin; Karakaya, Sibel; Kesenkas, Harun; Keyvan, Erhan; Künili, Ibrahim E; Kütt, Mary-Liis; Laranjo, Marta; Louis, Sandrine; Mantzouridou, Fani T; Matalas, Antonia; Mayo, Baltasar; Mojsova, Sandra; Mukherjee, Arghya; Nikolaou, Anastasios; Ortakci, Fatih; Paveljsek, Diana; Perrone, Giancarlo; Pertziger, Eugenia; Santa, Dushica; Sar, Taner; Savary-Auzeloux, Isabelle; Schwab, Clarissa; Starowicz, Malgorzata; Stojanovic, Marko; Syrpas, Michail; Tamang, Jyoti P; Yerlikaya, Oktay; Yilmaz, Birsen; Malagon-Rojas, Jeadran; Salminen, Seppo; Frias, Juana; Chassard, Christophe.
Affiliation
  • Todorovic S; Institute for Biological Research Sinisa Stankovic, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia.
  • Akpinar A; Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye.
  • Assunção R; Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal.
  • Bär C; Competence Division Method Development and Analytics, Agroscope, Berne, Switzerland.
  • Bavaro SL; Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy.
  • Berkel Kasikci M; Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye.
  • Domínguez-Soberanes J; STLO, INRAE, Institut Agro-Rennes Angers, Rennes, France.
  • Capozzi V; Facultad de Ingeniería, Universidad Panamericana, Aguascalientes, Mexico.
  • Cotter PD; Department of Food Science, University of Foggia, Foggia, Italy.
  • Doo EH; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.
  • Gündüz Ergün B; School of Living and Environmental Engineering, Dongyang Mirae University, Seoul, Republic of Korea.
  • Guzel M; Biotechnology Research Center, Field Crops Central Research Institute, Ankara, Türkiye.
  • Harsa HS; Department of Food Engineering, Hitit University, Corum, Türkiye.
  • Hastaoglu E; Department of Food Engineering, Izmir Institute of Technology, Izmir, Türkiye.
  • Humblot C; Cumhuriyet University, Sivas, Türkiye.
  • Hyseni B; French National Research Institute for Sustainable Development (IRD), Montpellier, France.
  • Hosoglu MI; Faculty of Food Technology, University "Isa Boletini", Mitrovica, Republic of Kosovo.
  • Issa A; Biotechnology Institute, Gebze Technical University, Kocaeli, Türkiye.
  • Karakas-Budak B; Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon.
  • Karakaya S; Department of Food Engineering, Akdeniz University Faculty of Engineering, Antalya, Türkiye.
  • Kesenkas H; Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye.
  • Keyvan E; Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye.
  • Künili IE; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Türkiye.
  • Kütt ML; Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, Türkiye.
  • Laranjo M; ÄIO, Tallinn, Estonia.
  • Louis S; MED-Mediterranean Institute for Agriculture, Environment and Development-CHANGE-Global Change and Sustainability Institute and Departamento de Medicina Veterinária-Escola de Ciências e Tecnologia (ECT), Universidade de Évora, Évora, Portugal.
  • Mantzouridou FT; Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany.
  • Matalas A; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece.
  • Mayo B; Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
  • Mojsova S; Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain.
  • Mukherjee A; Department of Food Safety and Veterinary Public Health, Food Institute, Faculty of Veterinary Medicine, Skopje, Ss. Cyril and Methodius University, Skopje, North Macedonia.
  • Nikolaou A; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.
  • Ortakci F; Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece.
  • Paveljsek D; Food Engineering Department, Istanbul Technical University, Istanbul, Türkiye.
  • Perrone G; Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domzale, Slovenia.
  • Pertziger E; Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari, Italy.
  • Santa D; Research Division Microbial Food Systems, Agroscope, Berne, Switzerland.
  • Sar T; Department of Epidemiology and Health Systems, Center for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland.
  • Savary-Auzeloux I; Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia.
  • Schwab C; Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
  • Starowicz M; Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France.
  • Stojanovic M; Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark.
  • Syrpas M; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland.
  • Tamang JP; Faculty of Medicine, University of Belgrade, Belgrade, Serbia.
  • Yerlikaya O; Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania.
  • Yilmaz B; Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India.
  • Malagon-Rojas J; Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye.
  • Salminen S; Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India.
  • Frias J; Department of Nutrition and Dietetics, Faculty of Health Sciences, Çukurova University, Adana, Türkiye.
  • Chassard C; Instituto Nacional de Salud de Colombia, Bogotá, Colombia.
Front Nutr ; 11: 1458536, 2024.
Article in En | MEDLINE | ID: mdl-39309142
ABSTRACT
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2024 Document type: Article Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2024 Document type: Article Country of publication: