Keyvan, Erhan and Adesemoye, Elizabeth and Champomier-Vergès, Marie-Christine and Chanséaume-Bussiere, Emilie and Mardon, Julie and Nikolovska Nedelkoska, Daniela and Palamutoglu, Recep and Russo, Pasquale and Sarand, Inga and Songre-Ouattara, Laurencia and Trajkovska, Biljana and Karakaya, Sibel and Syrpas, Michail and Chassard, Christophe and Praćer, Smilja and Vergères, Guy and Heine, Daniel and Humblot, Christèle (2025) Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review. Front. Nutr..
Full text not available from this repository.Abstract
Introduction: Vitamin deficiencies remain a global health issue, particularly
among vulnerable populations. As microorganisms also produce vitamins, this
has led to considering Fermented Foods (FF) as potential vehicles for improving
vitamin intake. This systematic narrative review, which exclusively relies on
human studies, aims to assess the extent to which the consumption of vitaminrich FF contributes to the maintenance or enhancement of vitamin status in
healthy or deficient populations.
Methods: A comprehensive literature search (1970–2024) was conducted
following the protocols of EFSA and the COST Action PIMENTO to identify
interventional and observational studies investigating the influence of FF on
biomarkers of vitamin status.
Results: Findings confirm that certain microorganisms, including Bacillus subtilis,
Propionibacterium freudenreichii, and some lactic acid bacteria, can increase
the levels of vitamins K2, B2, B9, and B12 in FF. Evidence of bioavailability and
physiological effects is reported. Notably, folate (vitamin B9) bioavailability was
enhanced in some cases following the consumption of Camembert cheese naturally rich in folate, while vitamin K2 status was effectively improved in
several studies on natto (fermented soy) and in one study on Jarlsberg cheese.
However, evidence for other B vitamins (B1, B2, B3, B5, B6 and B12) is limited
or inconsistent, and no human evidence exists for other vitamins. Vitamin
bioavailability was found to be significantly influenced by the food matrix,
fermentation type, microbial strain, and the form of the vitamin (vitamers).
Effects may also be influenced by interactions with gut microbiota, including
microbial vitamin synthesis and modulation of absorption.
Discussion: Despite encouraging data, there is a lack of well-controlled, largescale human studies to validate FF as a sustainable strategy to improve vitamin
status. Future human studies research should investigate strain-specific effects,
food matrix interactions, and long-term health outcomes.
Keywords:
B vitamins, fermented foods, human intervention studies, microbial vitamin formation,
vitamin bioavailability, vitamin K2
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 24 Nov 2025 08:06 |
| Last Modified: | 24 Nov 2025 08:06 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11241 |
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