Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health...

Area of Science:

• Food Science and Technology
• Microbiology
• Human Health

Background:

• Fermented fish products are traditional foods with cultural significance worldwide.
• These products are rich in bioactive compounds, including peptides derived from lactic acid bacteria (LAB).
• Previous research has explored their potential health benefits, but a comprehensive review integrating processing and health aspects is lacking.

Purpose of the Study:

• To review the processing aspects of indigenous fermented fish products.
• To integrate in vitro and in vivo findings on the health benefits of fermented fish.
• To highlight the role of lactic acid bacteria (LAB) and bioactive peptides in these benefits.

Main Methods:

• Literature review of published articles on fermented fish products.
• Analysis of studies focusing on lactic acid bacteria (LAB), antioxidant, anticancer, gut microbiota, and antimutagenic activities.
• Integration of in vitro and in vivo experimental findings.

Main Results:

• Starter cultures (Lactobacillus, Enterococcus, Monascus purpureus) enhance peptide production and digestibility.
• Bioactive peptides (e.g., FSGLR, IAEVFLITDPK, NVPVYEGY) exhibit antioxidant and antihypertensive potential.
• Fermented fish collagen suppresses oxidative stress and modulates gut microbiota composition.
• Fermented fish products are identified as valuable sources of antioxidant and anticancer peptides.

Conclusions:

• Indigenous fermented fish products possess significant health benefits attributed to bioactive peptides.
• These products can positively modulate gut microbiota and combat oxidative stress.
• Further research and improved hygiene practices are essential to enhance food safety and fully harness the potential of fermented fish.