Fermented foods: a perspective on their role in delivering biotics

Autores
Vinderola, Celso Gabriel; Cotter, Paul D.; Freitas, Miguel; Gueimonde, Miguel; Holscher, Hannah D.; Ruas Madiedo, Patricia; Salminen, Seppo; Swanson, Kelly S.; Sanders, Mary Ellen; Cifelli, Christopher J.
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a ‘biotic’. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product’s nutritional components and food matrix. Therefore, the ‘fermented food’ and ‘probiotic’ terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Cotter, Paul D.. No especifíca;
Fil: Freitas, Miguel. No especifíca;
Fil: Gueimonde, Miguel. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lácteos de Asturias; España
Fil: Holscher, Hannah D.. University of Illinois. Urbana - Champaign; Estados Unidos
Fil: Ruas Madiedo, Patricia. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lácteos de Asturias; España
Fil: Salminen, Seppo. University of Turku, Faculty of Medicine, Functional Foods Forum. Turku; Finlandia
Fil: Swanson, Kelly S.. University of Illinois. Urbana - Champaign; Estados Unidos
Fil: Sanders, Mary Ellen. International Scientific Association For Probiotics And Prebiotics; Estados Unidos
Fil: Cifelli, Christopher J.. National Dairy Council; Estados Unidos
Materia
FERMENTED FOODS
POSTBIOTICS
PREBIOTICS
PROBIOTICS
SYNBIOTICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/227703
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Fermented foods: a perspective on their role in delivering bioticsVinderola, Celso GabrielCotter, Paul D.Freitas, MiguelGueimonde, MiguelHolscher, Hannah D.Ruas Madiedo, PatriciaSalminen, SeppoSwanson, Kelly S.Sanders, Mary EllenCifelli, Christopher J.FERMENTED FOODSPOSTBIOTICSPREBIOTICSPROBIOTICSSYNBIOTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a ‘biotic’. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product’s nutritional components and food matrix. Therefore, the ‘fermented food’ and ‘probiotic’ terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Cotter, Paul D.. No especifíca;Fil: Freitas, Miguel. No especifíca;Fil: Gueimonde, Miguel. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lácteos de Asturias; EspañaFil: Holscher, Hannah D.. University of Illinois. Urbana - Champaign; Estados UnidosFil: Ruas Madiedo, Patricia. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lácteos de Asturias; EspañaFil: Salminen, Seppo. University of Turku, Faculty of Medicine, Functional Foods Forum. Turku; FinlandiaFil: Swanson, Kelly S.. University of Illinois. Urbana - Champaign; Estados UnidosFil: Sanders, Mary Ellen. International Scientific Association For Probiotics And Prebiotics; Estados UnidosFil: Cifelli, Christopher J.. National Dairy Council; Estados UnidosFrontiers Media2023-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/227703Vinderola, Celso Gabriel; Cotter, Paul D.; Freitas, Miguel; Gueimonde, Miguel; Holscher, Hannah D.; et al.; Fermented foods: a perspective on their role in delivering biotics; Frontiers Media; Frontiers in Microbiology; 14; 7-2023; 1-71664-302XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2023.1196239info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2023.1196239/fullinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:04:03Zoai:ri.conicet.gov.ar:11336/227703instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:04:03.757CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fermented foods: a perspective on their role in delivering biotics
title Fermented foods: a perspective on their role in delivering biotics
spellingShingle Fermented foods: a perspective on their role in delivering biotics
Vinderola, Celso Gabriel
FERMENTED FOODS
POSTBIOTICS
PREBIOTICS
PROBIOTICS
SYNBIOTICS
title_short Fermented foods: a perspective on their role in delivering biotics
title_full Fermented foods: a perspective on their role in delivering biotics
title_fullStr Fermented foods: a perspective on their role in delivering biotics
title_full_unstemmed Fermented foods: a perspective on their role in delivering biotics
title_sort Fermented foods: a perspective on their role in delivering biotics
dc.creator.none.fl_str_mv Vinderola, Celso Gabriel
Cotter, Paul D.
Freitas, Miguel
Gueimonde, Miguel
Holscher, Hannah D.
Ruas Madiedo, Patricia
Salminen, Seppo
Swanson, Kelly S.
Sanders, Mary Ellen
Cifelli, Christopher J.
author Vinderola, Celso Gabriel
author_facet Vinderola, Celso Gabriel
Cotter, Paul D.
Freitas, Miguel
Gueimonde, Miguel
Holscher, Hannah D.
Ruas Madiedo, Patricia
Salminen, Seppo
Swanson, Kelly S.
Sanders, Mary Ellen
Cifelli, Christopher J.
author_role author
author2 Cotter, Paul D.
Freitas, Miguel
Gueimonde, Miguel
Holscher, Hannah D.
Ruas Madiedo, Patricia
Salminen, Seppo
Swanson, Kelly S.
Sanders, Mary Ellen
Cifelli, Christopher J.
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FERMENTED FOODS
POSTBIOTICS
PREBIOTICS
PROBIOTICS
SYNBIOTICS
topic FERMENTED FOODS
POSTBIOTICS
PREBIOTICS
PROBIOTICS
SYNBIOTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a ‘biotic’. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product’s nutritional components and food matrix. Therefore, the ‘fermented food’ and ‘probiotic’ terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Cotter, Paul D.. No especifíca;
Fil: Freitas, Miguel. No especifíca;
Fil: Gueimonde, Miguel. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lácteos de Asturias; España
Fil: Holscher, Hannah D.. University of Illinois. Urbana - Champaign; Estados Unidos
Fil: Ruas Madiedo, Patricia. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lácteos de Asturias; España
Fil: Salminen, Seppo. University of Turku, Faculty of Medicine, Functional Foods Forum. Turku; Finlandia
Fil: Swanson, Kelly S.. University of Illinois. Urbana - Champaign; Estados Unidos
Fil: Sanders, Mary Ellen. International Scientific Association For Probiotics And Prebiotics; Estados Unidos
Fil: Cifelli, Christopher J.. National Dairy Council; Estados Unidos
description Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a ‘biotic’. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product’s nutritional components and food matrix. Therefore, the ‘fermented food’ and ‘probiotic’ terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.
publishDate 2023
dc.date.none.fl_str_mv 2023-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/227703
Vinderola, Celso Gabriel; Cotter, Paul D.; Freitas, Miguel; Gueimonde, Miguel; Holscher, Hannah D.; et al.; Fermented foods: a perspective on their role in delivering biotics; Frontiers Media; Frontiers in Microbiology; 14; 7-2023; 1-7
1664-302X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/227703
identifier_str_mv Vinderola, Celso Gabriel; Cotter, Paul D.; Freitas, Miguel; Gueimonde, Miguel; Holscher, Hannah D.; et al.; Fermented foods: a perspective on their role in delivering biotics; Frontiers Media; Frontiers in Microbiology; 14; 7-2023; 1-7
1664-302X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2023.1196239
info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2023.1196239/full
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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