Nutrition, Diet, and Anti-aging: Fermented Foods and Anti-aging

Various fermented foods are used in diets around the world. There is a wide variety of fermented foods, and the microbial communities involved in their fermentation are also diverse (Fig. 93.1). Not only lactic acid bacteria, but also yeasts, koji molds, acetic acid bacteria, and other diverse microorganisms have been used in fermented foods around the world. It is difficult to explain everything with the term “fermented foods.” However, fermentation by microorganisms brings benefits to humans, and it is a fact that we eat fermented foods at our daily meals, and their safety is guaranteed. With the innovative progress of genetic analysis technology for these microbial communities, analysis technology for their metabolites, and analysis methods for host immunity, inflammation, and metabolism, the mystery of fermented foods is about to be unraveled. The current status and latest information on research on the functionality of fermented foods, especially their anti-aging effects, are explained.