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<p>Medicine-Food Homology (MFH) substances are originated from Traditional Chinese Medicine (TCM) with the dual attributes as daily foodstuffs and therapeutic agents. Traditional processing for MFH substances usually includes slicing, stir-frying, steaming and boiling, and often results in low bioavailability due to poor solubility, instability in digestion, and inefficient absorption. Probiotic-mediated fermentation has emerged as a promising biotechnological approach to substantially overcome these bottlenecks and further unlock the functional potential of MFH substances. The present review aimed to introduce a background and theory basis of MFHs, provide an up-to-date summary of characteristic bioactive constituents including polysaccharides, polyphenols and flavonoids, and comprehensively elaborate the regulation strategies and underlying mechanisms of probiotic-fermented MFH systems. The new perspectives on regulating and developing probiotic-fermented MFH products were also proposed. The outputs hopefully present a reasonable full framework to elucidate the functions and mechanisms for their application in next-generation personalized nutritional MFH products by probiotic fermentation.</p>

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Fermentation of Medicine-Food Homology substances by probiotics: a review from functions to mechanisms

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • Wen Zhao,
  • Jian-Mei Lian,
  • Xiao-Ling Chen,
  • Qun-Yan Fan,
  • An-Ling Yu,
  • Feng-Jie Cui,
  • Rui Jin,
  • Wen-Jing Sun

摘要

Medicine-Food Homology (MFH) substances are originated from Traditional Chinese Medicine (TCM) with the dual attributes as daily foodstuffs and therapeutic agents. Traditional processing for MFH substances usually includes slicing, stir-frying, steaming and boiling, and often results in low bioavailability due to poor solubility, instability in digestion, and inefficient absorption. Probiotic-mediated fermentation has emerged as a promising biotechnological approach to substantially overcome these bottlenecks and further unlock the functional potential of MFH substances. The present review aimed to introduce a background and theory basis of MFHs, provide an up-to-date summary of characteristic bioactive constituents including polysaccharides, polyphenols and flavonoids, and comprehensively elaborate the regulation strategies and underlying mechanisms of probiotic-fermented MFH systems. The new perspectives on regulating and developing probiotic-fermented MFH products were also proposed. The outputs hopefully present a reasonable full framework to elucidate the functions and mechanisms for their application in next-generation personalized nutritional MFH products by probiotic fermentation.