1. Health benefits of fermented food
Shumailah Nayab
AP402818
Submitted by
Dr. Farrakh Mehboob

2. Introduction
• Fermentation is the
conversionof carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts, bacteria
under anaerobic conditions.
• Fermentation in simple terms is the chemical
conversion of sugars into ethanol.
• The science of fermentation is also known
as zymology.

3. History
• History of use of fermented food is as
ancient as human history
• 7000 years ago people drank wine in
Babylon.
• 5000 years ago in Egypt
• 4000 years ago in Mexico
• 3000 years ago in Sudan (1)

4. Microorganisms in fermentation
• Bacteria: Lactococcus, Leuconostoc,
Pediococcus, Propionobactrium,
Bravibactrium, Bacillus, Micrococcus,
and Staphylococcus (lactic acid from
carbohydrates)
• Yeast: Saccharomyces, Candida,
Torulopsis, and Hansenula (production of
vinegar, wine and bear )
• Moulds: . Aspergillus, Pencillium,
Rhizopus, Mucor, Monascus,
Actinomucorare (enzyme production & flavor
enhancement) (2)

5. Fermented products
Sauerkraut
Kimchi
Natto

6. ADVANTAGES
• Flavor
• Aroma
• Change in texture
• Preservation
• Decrease in cooking time and fuel requirements

7. Health benefits …
Kimchi: vitamin A,
thiamine (B1),
riboflavin (B2), calcium, and
iron anti cancer
World's Healthiest Foods
Sauerkraut: Vitamin C, K
& B, Iron, Potassium, copper,
manganese,
Good for stomach,
anti cancer
Coffee: Anti cancer,
help in treatment of
Diabetes type II

8. Chocolate:
Improve circulatory system,
rich source of flavonoids,
decrease cholesterol level
Cheese: Prevent tooth
decay, tryptophan improve
sleep & relieve tension
Yogurt protein, calcium,
vitamin D, riboflavin, vitamin
B6, B12,
Prevent osteoporosis, reduce
the risk of High blood
pressure, decrease
gastrointestinal infections
Kefir Detoxification, improve
immune system, digestion,
against allergies, build bone
density,

9. Pickles: Cancer reduction,
antibiotic production, cancer
reduction , improve mental
health, gene transfer
Vinegar: Detoxification,
help in weight loss, skin
problems, lower blood
pressure and cholesterol,
ease arthritis.

10. Removal Of Antinutrents:
• Antinutrents: These are chelating compounds (phytic acid) of metal ions
present in bran and seed of every crop, they make strong bond with protein, Ca
and other inorganic ions and make indigestible compounds. This deficiency cause
cavity, bone lose and osteoporosis.
• Aspergillus oryzae produce phytase enzyme which convert it into inositol a sugar
and digestible.(3)
• Soya beans have phytic acid but soya sauce is antinutrent free. (4)

11. Nutritional Quality:
• LAB convert carbohydrates into easily digestable
compounds by the production of enzymes.(5)

12. Probiotic Effect:
• Probiotics are friendly microbes of
our gut.
• They play important function in
our
• gastrointestinal tract.

13. Treatment of diarrhea:
• Streptococcus thermophilus, Bifidobacterium bifidum
and LAB are used with ORS to treat acute diarrhea
and infection caused by rotavirus .
• High dosage of antibiotic kill the natural microbiota
of GIT, Clostridium difficile is part of it but it produce
mycotoxins which cause colitis .
• Intake of Lactobacillus GG part of natural microbiota
show remarkable effect (6).

14. Anticancer Effect:
• Fermentation bacteria produce short chain fatty
acids and protect gut and breast cancer.
• production of antimutagenic organic acid and
normalize the intestinal permeability (7).

15. Production of short chain fatty acid

16. Omega -3
• Omega 3 present in salmon and
other fermented foods also help
in gene expression, signal
transduction, inhibit the cell
growth and differentiation.
• Omega-3 increase the cell
apoptosis (8).

17. Action of Omega-3

18. Antibiotic Production:
• Fermentation- acidic environment
• Low pH
• Membrane potential
• Metabolic function
• Reduce active transport (9)
• Production of hydrogen per oxide, ethanol and 2,3-
Butanediol have growth inhibiting role(10).
• Propionibacterium shermanii is used to inhibit the
growth yeast and moulds in cottage cheese industry
(11).

19. pathway

20. Immunoactive Effect:
• Increased the production of IgA
• Local immune response:

21. Systematic immune response:

22. References:
1. Dirar, H., (1993), The Indigenous Fermented Foods of the Sudan: A Study in African Food and
Nutrition, CAB International, UK
2. Stanton, R.W., (1985 ), Food Fermentation in the Tropics, in "Microbiology of Fermented
Foods", edited by Wood, B.J.B., Elsevier Applied Science Publishers, UK.
3. Wang HL, Swain, EW.,&Hesseltine, C. W. (1980). Phytase of molds used in oriental food
fermentation. Journal of Food Science, 45, 1262-1266.
4. Sudarmadji, S., &Markakis, P. (1977). The phytate and phytase of soybean tempeh.Journal of
the Science of Food and Agriculture, 28, 381-383.
5. Nout MJR. Rich nutrition from the poorest - Cereal fermentations in Africa and Asia. Food
Microbiology. 2009; 26(7):685-692.
6. Guandalini, S., Pensabene, L., Zikri, M. A., Dias, J. A. et al.,LactobacillusGGadministered in oral
rehydration solution to children with acute diarrhoea: a multicenter European trial.J. Pediatr.
Gastroenterol. Nutr. 2000, 30, 54–60.
7. Slavin JL. Mechanisms for the impact of whole grain foods on cancer risk. J Am CollNutr.
2000;19(3 Suppl):300S-307S.
8. Hardman WE. (n-3) fatty acids and cancer therapy.J Nutr. 2004;134(12 Suppl):3427S-3430S.

23. 9. R.P. Ross, S. Morgan, C. Hill, Int. J. Food Microbiol., 2002, 79, 3-16.
10. A.M. Daeschel, Food Technol., 1989, 43, 164-166
11. S. Codon, FEMS Microbiol. Rev., 1987, 269-280.
12. http://cvi.asm.org/content/14/5/485/F4.expansion.html
13. - http://cvi.asm.org/content/14/5/485.full
14. Wikipedia for table