Table 1 Effects and mechanism of fermented foods

Wheat bran

Yeast and lactic acid bacteria

Change the material structure

Saving energy in dry process, water-extractable arabinoxylans, total dietary fiber, soluble dietary fiber, and hydration properties increased

Zhao et al. (2017)

Pineapple, papaya, mango, tea

Weissella cibaria 64, Leuconostoc mesenteroides 12b

Increase DPPH radical scavenging activity

Increase antioxidant activity and total phenolic content

Fessard et al. (2017)

Vegetables, cereals, sea foods, etc.

Produce functional metabolites

Decrease the prevalence of atopic dermatitis

Park et al. (2016)

Grain food

Suppress the lipid oxidation induced by peroxynitrite, peroxyl radical, singlet oxygen, and hypochlorite

Antioxidant action

Morita et al. (2017)

Sugar, fruits, vegetable, mushrooms, seaweed, etc.

Lactobacillus brevis, Lactobacillus casei, Lactobacillus curvatus, etc.

With higher total phenolic content, citric acid, total flavonoid content, etc.

Strengthen immunity and antioxidant

Zulkawi et al. (2017)

Ice cream

Streptococcus thermophilus

The presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkage

High viscous and pseudoplastic non-Newtonian fluid behavior, increase the physicochemical, rheological, molecular, and sensory properties

Enes et al. (2016)

Milk

Lactobacillus delbrueckiis sp. bulgaricus OLL1073R-1

Augment natural killer cell activity and induce IFN-γproduction

Increase immunity

Makino et al. (2016)

Bovine skim milk

Lactobacillus helveticus ASCC953, L. helveticus ASCC474, L. helveticus ASCC1188, and L. helveticus ASCC1315

Antioxidant activity of peptides

Anti-colon cancer and antioxidant activities

Elfahri et al. (2016)

Skim milk

Lactobacillus plantarum MTCC 5690

Modulate the regulatory receptors Toll-like receptor 2 and Toll-like receptor 4

Reduce the infection of human intestines

Rokana et al. (2016)

Malt, molasses

Kefir

Via the regulation of prostaglandin

Anti-inflammatory and anti-ulcerogenic activities

Rodrigues et al. (2016)

Fresh milk, fructooligosaccharide

Bifidobacterium breve (KCTC 3419), Streptococcus thermophilus (YF-L812), Lactobacillus sakei subsp. LJ011

Conjugated linoleic acid

Decrease body weight, leptin, serum insulin, and levels of fasting blood glucose

Song et al. (2016)

Soluble fiber

Gut microbiota

Butyrate and propionate generated by fermentation activate intestinal gluconeogenesis,

Butyrate and propionate influence the host metabolism positively

Devadder et al. (2014)