Integrated multi-omics of the gut microbiome: assessing the beneficial effects of fermented foods to human health

Evidence for health benefits of probiotic foods are increasing, with studies supporting the potential to prevent or even treat disease, including diabetes and obesity, suggesting fermented foods should be included as part of national dietary recommendations. Increasingly understood, is the potential for enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many also contain living microorganisms, some of which are genetically similar to strains recognised as probiotics. Ingested bacteria can temporarily complement residential communities as part of a transient microbiome. Extent of integration is highly specie and strain dependent, and may vary depending on dietary context and baseline microbiota structure. Furthermore, delivery matrix may affect the health benefits.