Characterization of fermented foods: bone health

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dc.contributor.authorTamang, Jyoti Prakash
dc.contributor.authorAgahi, Fojan
dc.contributor.authorYilmaz, Birsen
dc.contributor.authorKünili, İbrahim Ender
dc.contributor.authorMardon, Julie
dc.contributor.authorBulmus-Tuccar, Tuğçe
dc.contributor.authorTorbica, Aleksandra M.
dc.date.accessioned2026-02-03T11:53:36Z
dc.date.available2026-02-03T11:53:36Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFermented foods are increasingly recognized for their potential benefits in supporting bone health, attributed to their rich content of bioactive compounds including vitamins K and B, polyphenols, peptides, and fermentation-modified phytates. This review examines how these components, enhanced in bioavailability through fermentation, may modulate bone metabolism via multiple mechanisms: improving mineral absorption, reducing inflammation, regulating oxidative stress, and influencing osteoblast and osteoclast activity. Special attention is given to the gut-bone axis, where fermented foods interact with gut microbiota to produce metabolites such as short-chain fatty acids and immunomodulatory compounds that may further support skeletal health. While preclinical and population-level studies show promising associations, clinical evidence remains limited and heterogeneous. Future research should focus on human trials, strain-specific effects, and long-term outcomes to fully establish the role of fermented foods in osteoporosis prevention and bone health maintenance. © © 2025 Tamang, Agahi, Yilmaz, Künili, Mardon, Bulmus-Tuccar, Torbica, Nikolovska Nedelkoska, Kütt, Malagón-Rojas, Parada, Mayo and Frias.
dc.description.sponsorshipEuropean Commission, EU
dc.description.sponsorshipEuropean Cooperation in Science and Technology, COST, (CA20128)
dc.identifier.doi10.3389/fnut.2025.1648775
dc.identifier.scopus2-s2.0-105021491497
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1648775
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34256
dc.identifier.volume12
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260130
dc.subjectbio-peptide
dc.subjectbone health
dc.subjectfermented foods
dc.subjectgut-bone
dc.subjectphytase
dc.subjectvitamin K
dc.titleCharacterization of fermented foods: bone health
dc.typeReview

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