Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

Browse

Filters

20252

Settings

Subject: search.filters.subject.Fermented Food

Search Results

Now showing 1 - 2 of 2
  • Article
    The Effects of Lactobacillus and/or Bifidobacterium in Fermented Foods on Cognitive Health: A Systematic Review
    (Frontiers Media SA, 2025) Harsa, Hayriye Sebnem; Gonzalez Domenech, Carmen Maria; Prvulovic, Milica; Agirbasli, Zeynep; Bagherzadehsurbagh, Erfan; Simeunovic, Valentina; Pracer, Smilja
    Background: Psychobiotics are microorganisms that modulate brain function via the gut-brain axis and are increasingly studied for their cognitive benefits. Lactobacillus and Bifidobacterium species, widely present in fermented foods, are considered safe and may influence cognition by modulating neuroinflammation, neurotransmitters, and gut barrier integrity. This systematic review examined the effects of foods fermented with these species on cognitive performance in healthy adults and individuals with mild cognitive impairment. Methods: We conducted the systematic review following EFSA guidelines, Cochrane methodology, and a PROSPERO protocol, using CADIMA for study selection and data extraction. PubMed, Scopus, and Cochrane Library were searched (1 January 1970-31 August 2023) for human intervention and observational studies assessing cognitive outcomes after ingestion of foods fermented with Lactobacillus or Bifidobacterium. Eligible populations included healthy adults and individuals with mild cognitive impairment; studies involving disease were excluded. Screening, data extraction, and bias assessment followed Muka et al.'s 24-step guide using ROBINS and Cochrane/CADIMA frameworks. Evidence was synthesized narratively, while a non-systematic component examined food characteristics, potential mechanisms, and factors affecting bioavailability of bioactive constituents. Results: We included 21 studies (8 interventional, 13 observational). The majority of studies reported benefits, particularly in episodic memory, executive functions, and global cognition, but evidence was limited by inadequate controls, small sample sizes, short interventions, inconsistent domain assessment, and incomplete food characterization. Observational studies had larger populations and longer follow-ups but were limited by exposure assessment and depth of cognitive testing. Conclusion: Consumption of foods fermented with Lactobacillus and/or Bifidobacterium species may offer promising cognitive benefits. However, following EFSA's guidance on the substantiation of health claims, the current evidence is "neither convincing nor sufficient" to establish a causal relationship. Well-designed studies with thorough product characterization are needed to substantiate effects and support potential health claims.
  • Article
    Impact of Yogurt Consumption on Bone Health Markers in Adults with or without Osteoporosis: A Systematic Review and Meta-Analysis
    (Frontiers Media SA, 2025) Mayo, B.; Malagón-Rojas, J.; Agahi, F.; Frias, J.; Künili, İ.E.; Kütt, M.-L.; Tamang, J.P.
    Yogurt is a fermented dairy product widely recognized for its nutritional value and potential health benefits, particularly due to its high content of calcium, phosphorus, vitamins, and other bioactive compounds. Its purported role in promoting bone health has attracted increasing attention, especially among adults at risk of osteoporosis. However, the specific impact of yogurt consumption on bone health remains controversial, as current evidence is limited and often inconclusive. This systematic review and meta-analysis sought to evaluate the exclusive effects of yogurt consumption on bone health in adults with and without osteoporosis. Employing rigorous inclusion and exclusion criteria and standardized methodologies, the study reviewed data from both observational and clinical studies to assess the effect of yogurt consumption on bone mineral density (BMD), fracture risk, and other bone health markers. In addition, yogurt characteristics were documented in accordance with EFSA guidelines, the possible bioactive components listed, and their potential mechanism of action in relation to bone health discussed. Studies fitting the inclusion and exclusion criteria (n = 12) were all observational, limiting the ability to infer causality. The meta-analysis of cohort studies (n = 6) found no significant association between yogurt consumption and hip fracture risk (HR = 1.01, 95% CI: 0.96–1.07), while the observed positive effect on BMD was minimal and clinically irrelevant (SMD = 0.009). Although some studies reported modest improvements in BMD and bone biomarkers, the overall evidence remains inconclusive, hindered by the heterogeneity in study designs and inconsistent yogurt intake. In conclusion, current evidence does not support a significant role of yogurt consumption in preventing fractures or improving BMD in adults. Well-designed randomized controlled studies are needed to clarify its effects, particularly in adults at risk of or with osteoporosis or osteopenia. In conclusion, the effectiveness of yogurt as a primary strategy for enhancing bone health is not fully substantiated by current data, though its inclusion within a balanced diet may still offer benefits for bone health. Systematic review registration: https://osf.io/, 10.17605/OSF.IO/ES2PM © 2025 Elsevier B.V., All rights reserved.