One Health, Fermented Foods, and Gut Microbiota

Area of Science:

• Microbiology and Nutrition Science
• Gut Microbiota and Host Health
• One Health Initiative

Background:

• Modern diets and lifestyles negatively affect the gut microbiota, contributing to inflammatory diseases and mental health issues.
• Fermented foods, rich in probiotics, are increasingly recognized for their health benefits beyond digestion.
• The gut microbiota plays a critical role in overall health, influencing mood, immunity, and metabolism.

Purpose of the Study:

• To highlight the role of fermented foods and beverages in modulating gut microbiota.
• To explore the connection between gut health, brain function, and overall wellness.
• To debate the feasibility of integrating fermented food research within the One Health framework.

Main Methods:

• Literature review on the impact of fermented foods on gut microbiota and host health.
• Analysis of scientific evidence linking gut microbiota to brain functionality and systemic health.
• Discussion on the challenges and opportunities for transdisciplinary collaboration within the One Health approach.

Main Results:

• Fermented foods, containing probiotics like Saccharomyces yeasts and lactic acid bacteria, significantly improve gut barrier function and intestinal permeability.
• Evidence suggests a strong link between gut microbiota balance, influenced by fermented foods, and improved brain functionality and mental well-being.
• The separate management of human and animal health sectors hinders the integrated One Health approach.

Conclusions:

• Fermented foods offer a promising avenue for enhancing gut microbiota balance and promoting overall health, including mental wellness.
• A unified One Health strategy is essential for addressing complex health issues influenced by the gut microbiota.
• Overcoming inter-sectoral communication barriers is key to achieving a cohesive One Health vision for global well-being.