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Our CTO Prof Paul Cotter was senior author on a recent publication in Nature Reviews Gastroenterology and Hepatology entitled “Fermented foods and gastrointestinal health: underlying mechanisms”.

The study found that fermented foods provide a unique combination of beneficial microorganisms and bioactive compounds that can contribute to gastrointestinal health in a variety of ways. A better understanding of fermented foods, their associated gastrointestinal health benefits and the underlying mechanisms has benefited from a greater appreciation of the unique biological and chemical composition of different fermented foods.

Fermentation can thus be utilized to reduce or even remove undesirable compounds present in food substrates, such as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) or gluten, to aid patients with intolerances that influence the gut. Fermented foods represent a safe way for increased microbial exposure with a view to improving gut health and potentially reducing the risk of chronic gut disease.

Read the publication.