Related Experiment Video
Updated: Jun 16, 2026
06:39
Isolation and Purification of Bacterial Extracellular Vesicles from Human Feces Using Density Gradient Centrifugation
Published on: September 1, 2023
Extracellular vesicles from fermented foods: sources, characteristics, functionalities, and future applications.
Xiaoyi Liu1, Joe-Hui Ong1, Yihang Lou1
1Department of Food Science and Engineering, International School, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou, China.
Food Chemistry
|June 13, 2026
Summary
Extracellular vesicles (EVs) in fermented foods are key bioactive mediators, not just metabolites. These tiny vesicles from microbes and ingredients communicate with host cells, influencing immunity and gut health.
Area of Science:
- Microbiology
- Biochemistry
- Nutrition Science
Background:
- Fermented foods are recognized for health benefits, traditionally attributed to metabolites.
- Extracellular vesicles (EVs) are increasingly understood as crucial bioactive components.
- The role of EVs in fermented foods remains an emerging area of research.
Purpose of the Study:
- To synthesize the mechanistic understanding of extracellular vesicles (EVs) in fermented foods.
- To highlight the role of EVs as bioactive mediators beyond traditional metabolites.
- To explore the origin, modification, and host-interaction mechanisms of fermented food-derived EVs.
Main Methods:
- Review of existing literature on extracellular vesicles in fermented food systems.
- Mechanistic synthesis of EV biogenesis, cargo loading, and release during fermentation.
- Analysis of how microbial-raw material interactions and environmental factors influence EV characteristics.
- Examination of the impact of fermented food-derived EVs on host signaling pathways.
Main Results:
- EVs in fermented foods originate from both microorganisms and raw materials.
- EVs carry diverse cargos enabling intercellular and cross-kingdom communication.
- Fermentation conditions dynamically modify EV characteristics (biogenesis, cargo, activity).
- Fermented food-derived EVs modulate host signaling pathways, impacting immune responses and intestinal barrier function.
Conclusions:
- Extracellular vesicles (EVs) represent a significant class of bioactive mediators in fermented foods.
- EVs contribute to the health-promoting effects of fermented foods through host communication.
- Further research into fermented food EVs can unlock novel applications in nutrition and medicine.
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:36Overview of Exosomes
Exosomes are stable, lipid bilayer-enclosed vesicles capable of crossing biological barriers. They can carry a wide range of molecules required for intercellular communication. Once exosomes are released from the cell where they originated, they enter a recipient cell through various pathways such as fusion, receptor-mediated endocytosis, macropinocytosis, and phagocytosis.
Stahl et al. discovered exosomes in 1983, but the exosomes were initially considered waste products released from the...
Stahl et al. discovered exosomes in 1983, but the exosomes were initially considered waste products released from the...
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...