EFFECTS OF FERMENTED PRODUCTS ON HUMAN HEALTH AND GASTROINTESTINAL MICROBIOTA

The human microbiota is an ecosystem that contains thousands of symbiotic microorganisms. Fermented products have been a part of the human diet for about 10 thousand years and have reached their highest diversity today. Each fermented product includes a unique microbial population. In this study, the effects of fermented products on human health and microbiota were evaluated by researching information from the literature. Different microbial products are generated by fermentation. In addition to providing nutrients supporting intestinal microbiota, fermented products can provide characteristic microorganisms for temporary or long-term colonization in the intestines. The microbiota of fermented products benefits human health with the metabolites they produce by metabolizing nutrients (such as exopolysaccharides, short-chain fatty acids, vitamins, polyphenols, and peptides). Fermented products can serve as a means of safely transporting beneficial microorganisms to the intestines. The microbiota of fermented products can positively change brain function and behavior by communicating with the central nervous system through nutrients provided by both the products and the intestines, as well as changing the structural properties of the raw material. Fermented products can affect cognitive function through neurochemical modulation and serotonin conversion. A Western-style diet, low in fiber and high in animal fat and protein, disrupts the intestinal microbiota and causes inflammation. Fermented products consumed in the human diet provide therapeutic benefits. Since regular consumption of fermented products can affect the intestinal microbiota in the short and long term, they should be considered an essential part of the human diet.