Fermented foods and the community of microorganisms

What does fermentation mean from a nutritional standpoint?

From a nutritional physiological perspective, fermentation refers to a biological transformation process in which microorganisms such as bacteria or yeasts enzymatically break down and alter natural components of foods. This process takes place under controlled conditions and occurs either with or without oxygen supply. Originally, it was developed for food preservation.

During the fermentation process, carbohydrates, proteins, and other nutrients are partially broken down by the activity of microorganisms. New metabolic products arise, such as organic acids, which stabilize the food and change its properties. From a nutritional physiological perspective, fermentation is thus not an additive but a pre-processing of foods at the microbial level. A key feature of fermentation is the change in the structure of the food. Certain hard-to-digest components are reduced, while other ingredients become more available. At the same time, new taste, sensory, and functional properties arise that clearly distinguish fermented foods from their non-fermented original products.

Fermentation is therefore not to be understood as a medical or therapeutic measure, but as a traditional nutritional physiological process that biologically alters foods. This process forms the basis for many classic foods and still plays an important role in a balanced, diverse diet today.

Difference between fermented and non-fermented foods

The crucial difference between fermented and non-fermented foods lies in the microbial processing of the raw materials. Non-fermented foods are consumed in their original or only physically processed form. Fermented foods, however, undergo a controlled biological transformation process by microorganisms. In non-fermented foods, the structure and composition of the ingredients remain largely unchanged. Carbohydrates, proteins, and other components are present in their natural form and must be fully broken down by human digestion.

Fermented foods, on the other hand, undergo a microbial pre-processing before consumption. During this process, the structure, composition, and properties of the food change. Certain components are broken down, others transformed or newly formed. This can lead to altered sensory properties such as taste, acidity, and texture, and influence the utilization of the food.

This comparison makes clear that fermented and non-fermented foods mainly differ in their processing method and properties, but not fundamentally in their role within a balanced diet. An objective classification is crucial in this context.

Fermented foods are not inherently to be classified as "better" or "healthier." Rather, they differ functionally from non-fermented products due to the previously conducted microbial process.

How fermented foods affect the gut microbiome

Fermented foods can interact with the gut microbiome in different ways, with effects that are not always predictable. From a nutritional physiology perspective, they mainly influence the microbial environment in the gut and its activity, but not in terms of a direct or guaranteed change to the gut flora.

A central aspect is that fermented foods contain microbial metabolic products that have already formed during fermentation. These substances enter the gut and can serve there as signals or substrates for existing gut bacteria. Fermented foods thus promote the functional activity of the existing microbiome rather than causing its complete regeneration. Furthermore, fermented foods can indirectly influence microbial diversity by altering the gut environment. Due to their specific acid content and composition, they promote conditions under which certain microorganisms are encouraged or inhibited. However, the effects that occur are individually different and depend heavily on the initial composition of the microbiome. It is crucial to create a clear distinction: fermented foods are not a substitute for targeted medical therapy and should not be used as medicines. Their effect on the gut microbiome is modulatory, not controlling or deterministic. Studies show that the effects of fermented nutrition are very individual.

In summary, fermented foods influence the gut microbiome by supporting or altering its activity, environmental conditions, and metabolic processes. They are part of an overall nutrition concept and exert their effects not in isolation but in interaction with the rest of the diet and the individual gut environment.

Probiotic and prebiotic effects of fermented food

Fermented foods can have probiotic and prebiotic effects. It is important to note that these two effects are clearly distinguishable from each other. From a nutritional physiology perspective, they describe different mechanisms of action that can complement each other but do not necessarily occur together.

A probiotic effect occurs when fermented foods contain live microorganisms that reach the gut in an active form. These microorganisms can temporarily interact with the existing gut flora. When classifying this factually, it should be considered that not every fermented food automatically contains live cultures. Even when microorganisms are present, their survival in the digestive tract varies individually. The prebiotic effect describes the action of certain food components that serve as a food source for already existing gut bacteria. Fermented foods can have a prebiotic effect because complex structures are broken down during the fermentation process, leading to more readily usable substrates. These can be utilized by the existing gut flora without the need to introduce new microorganisms.

It is crucial to understand that fermented foods are not automatically classified as probiotics. Their nutritional significance lies rather in their ability to influence the functional environment in the gut. Probiotic effects are possible but not guaranteed. Prebiotic effects are often indirect and depend on the individual composition of the gut microbiome.

In summary, fermented foods can possess both probiotic and prebiotic properties. However, it is crucial to understand that their effect is supportive and modulatory. They do not replace targeted medical intervention but can contribute to the functional stability of the gut microbiome as part of a balanced diet.

Fermentation and digestion: improved nutrient availability

Fermentation can positively influence the digestion and nutrient availability of foods because it leads to microbial pre-processing of the food before consumption. From a nutritional physiology perspective, this means that certain components of the food become more accessible to the human body.

During the fermentation process, complex structures are broken down by microorganisms. The ingredients include, among others, hard-to-digest carbohydrates as well as plant cell components. This process relieves the digestive work of the intestines, as certain nutrients no longer need to be fully broken down by the body itself. Another effect of fermentation is the reduction of inhibitory substances. Plant-based foods can contain natural compounds that may impair the absorption of minerals. Through fermentative processes, these substances can be partially broken down, making minerals more available. Furthermore, biologically active metabolic products are produced during fermentation that can support nutrient utilization in the gut. These changes do not affect the amount of nutrients contained but rather their physiological accessibility to the body.

An objective classification is also crucial in this case.

Fermentation does not automatically lead to a higher nutrient density of foods. However, it can help make existing nutrients more efficiently utilized. The effect depends on the starting product, the fermentation process, and the individual digestive situation.

In summary, fermentation has a positive effect on digestion and nutrient availability. This is due to the change in food structure and the better accessibility of the ingredients for the human body.

Impact of fermented foods on inflammation in the gut

Fermented foods can indirectly influence the inflammatory status in the gut by affecting the microbial environment and the function of the gut mucosa. It is not about targeted treatment of inflammation but about modulating conditions that are important for a low-irritation gut environment.

A central mechanism lies in the metabolic products formed during fermentation. These enter the gut with the food and can act on immune cells and mucosal cells there. A balanced microbial environment supports regulatory processes that help avoid excessive activation of the immune system in the gut. Furthermore, fermented foods help stabilize the ecological balance of the gut flora. A diverse and functionally active microbiome is associated with a controlled immune response. A disturbance of this balance can lead to increased sensitivity or inflammatory readiness of the gut mucosa.

It is crucial to create a clear distinction:

Fermented foods do not have an anti-inflammatory effect in the medical sense and cannot replace medical treatment for inflammatory bowel diseases. Their influence is to be understood as supportive and preventive and depends strongly on individual factors such as the initial state of the gut flora, overall diet, and lifestyle.

In summary, fermented foods can help promote a low-inflammatory gut environment by supporting microbial balance and positively influencing the interaction between gut flora and the immune system. Their effect always unfolds within the context of an overall balanced diet.

Fermented diet for sensitive intestines

A fermented diet can be beneficial but also challenging for people with sensitive intestines. The key factor is not the fermentation itself, but the individual tolerance of the respective foods and the composition of the gut flora.

Fermented foods already contain pre-processed components, which can ease digestive work. At the same time, they may contain acids or biogenic substances to which sensitive individuals may react. For this reason, an individual and gradual approach is crucial for sensitive intestinal function. It is recommended that affected individuals integrate fermented foods in small amounts and well-distributed throughout daily life. This allows the intestine to gradually adapt to new stimuli. Careful selection of products is essential. Mildly fermented foods are generally better tolerated than strongly fermented variants.

An objective assessment is of decisive importance in this context.

A fermented diet does not represent a universal solution for sensitive intestinal complaints. It is advisable to always consider it in the context of the overall diet and adapt it to personal tolerance.

Importance of fermented products for rectal health

Fermented products can have a positive influence on rectal health as they indirectly affect stool quality, the intestinal environment, and mucosal integrity. It is crucial that their significance is understood functionally and not therapeutically. Fermented foods are not intended for the treatment of rectal diseases but can influence the conditions important for the sensitive rectal area.

A central connection exists through stool regulation. Fermented products can contribute to a more consistent stool texture when combined with a fiber-rich diet. A soft, well-formed stool reduces mechanical stress during bowel movements and thus relieves the rectum. This is especially important with regard to sensitive mucous membranes or existing irritation conditions.

Furthermore, fermented foods have an impact on the microbial environment of the gut, which extends to the rectum. A balanced gut environment can help support the mucosal barrier and reduce local irritations. The immunological balance in the rectum also benefits from stable microbial conditions.

Fermented products can contribute supportively to anorectal health within the framework of a gut-friendly diet by indirectly influencing stool quality, intestinal environment, and mucosal integrity. A consistent, well-tolerated stool consistency reduces mechanical stress during bowel movements and thus relieves the sensitive anorectal area. In addition to nutritional measures, local conventional therapy may be useful for existing anorectal complaints. In this context, CANNEFF® SUP suppositories with CBD and hyaluronic acid are used to specifically moisturize, protect, and regenerate the mucosa in the anorectal area. The combination of an adapted diet with fermented foods and locally effective mucosal care pursues a holistic but medically clearly defined approach, in which nutrition and medical product take on different, complementary roles.

For an informed assessment, a clear medical classification is essential: Fermented products do not represent a treatment method for anorectal diseases such as hemorrhoids or anal fissures. Their significance lies solely in the supportive accompaniment of a gut-friendly diet that can functionally relieve the anorectal area.

Fermentation as a part of a gut-friendly diet

Fermentation is an important component of a gut-friendly diet. It can support the intestinal environment complementarily. Due to their microbially pre-processed structures, they can be well integrated into a balanced, fiber-rich diet. They do not act in isolation but in interaction with other nutritional factors. A crucial aspect is an individual, moderate selection that takes personal tolerance into account.

Incorporation of fermented products into everyday life

Fermentation is an important component of a gut-friendly diet. It can support the intestinal environment complementarily. Due to their microbially pre-processed structures, they can be well integrated into a balanced, fiber-rich diet. They do not act in isolation but in interaction with other nutritional factors. A crucial aspect is an individual, moderate selection that takes personal tolerance into account.

Sources

Wastyk, H. C., Fragiadakis, G. K., Perelman, D., Dahan, D., Merrill, B. D., Yu, F. B., Topf, M., Gonzalez, C. G., Van Treuren, W., Han, S., Robinson, J. L., Elias, J. E., Sonnenburg, E. D., Gardner, C. D., & Sonnenburg, J. L. (2021). Gut-microbiota-targeted diets modulate human immune status. Cell, 184(16), 4137–4153.e14. https://doi.org/10.1016/j.cell.2021.06.019

Hooper, L. V., Littman, D. R., & Macpherson, A. J. (2012). Interactions between the microbiota and the immune system. Science (New York, N.Y.), 336(6086), 1268–1273. https://doi.org/10.1126/science.1223490

de Vos, W. M., Tilg, H., Van Hul, M., & Cani, P. D. (2022). Gut microbiome and health: mechanistic insights.Good, 71(5), 1020–1032. https://doi.org/10.1136/gutjnl-2021-326789

David, L. A., Maurice, C. F., Carmody, R. N., Gootenberg, D. B., Button, J. E., Wolfe, B. E., Ling, A. V., Devlin, A. S., Varma, Y., Fischbach, M. A., Biddinger, S. B., Dutton, R. J., & Turnbaugh, P. J. (2014). Diet rapidly and reproducibly alters the human gut microbiome.Nature, 505(7484), 559–563. https://doi.org/10.1038/nature12820

Sonnenburg, E. D., Smits, S. A., Tikhonov, M., Higginbottom, S. K., Wingreen, N. S., & Sonnenburg, J. L. (2016). Diet-induced extinctions in the gut microbiota compound over generations.Nature, 529(7585), 212–215. https://doi.org/10.1038/nature16504

Cryan, J. F., & Dinan, T. G. (2012). Mind-altering microorganisms: the impact of the gut microbiota on brain and behaviour.Nature reviews. Neuroscience, 13(10), 701–712. https://doi.org/10.1038/nrn3346

Foster, J. A., Rinaman, L., & Cryan, J. F. (2017). Stress & the gut-brain axis: Regulation by the microbiome.Neurobiology of stress, 7, 124–136. https://doi.org/10.1016/j.ynstr.2017.03.001

Palm, N. W., de Zoete, M. R., & Flavell, R. A. (2015). Immune-microbiota interactions in health and disease.Clinical immunology (Orlando, Fla.), 159(2), 122–127. https://doi.org/10.1016/j.clim.2015.05.014

Zmora, N., Zilberman-Schapira, G., Suez, J., Mor, U., Dori-Bachash, M., Bashiardes, S., Kotler, E., Zur, M., Regev-Lehavi, D., Brik, R. B., Federici, S., Cohen, Y., Linevsky, R., Rothschild, D., Moor, A. E., Ben-Moshe, S., Harmelin, A., Itzkovitz, S., Maharshak, N., Shibolet, O., … Elinav, E. (2018). Personalized Gut Mucosal Colonization Resistance to Empiric Probiotics Is Associated with Unique Host and Microbiome Features.Cell, 174(6), 1388–1405.e21. https://doi.org/10.1016/j.cell.2018.08.041

Sharkey, K. A., & Wiley, J. W. (2016). The Role of the Endocannabinoid System in the Brain-Gut Axis.Gastroenterology, 151(2), 252–266. https://doi.org/10.1053/j.gastro.2016.04.015

Minichino, A., Jackson, M. A., Francesconi, M., Steves, C. J., Menni, C., Burnet, P. W. J., & Lennox, B. R. (2021). Endocannabinoid system mediates the association between gut-microbial diversity and anhedonia/amotivation in a general population cohort.Molecular psychiatry, 26(11), 6269–6276. https://doi.org/10.1038/s41380-021-01147-5

Srivastava, R. K., Lutz, B., & Ruiz de Azua, I. (2022). The Microbiome and Gut Endocannabinoid System in the Regulation of Stress Responses and Metabolism. Frontiers in cellular neuroscience, 16, 867267.https://doi.org/10.3389/fncel.2022.867267