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Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods
Fares Boudjouan1,2, Giorgia Perpetuini3, Rosanna Tofalo3
1Laboratoire de Génie de l'Environnement, Faculté de Technologie, Université de Bejaia, Bejaia 06000, Algeria.
Antioxidants (Basel, Switzerland)
|June 26, 2026
Summary
Fermented foods boost antioxidant activity through microbial actions like exopolysaccharide production and releasing beneficial compounds. These processes combat oxidative stress and cellular damage, offering potential for functional foods.
Area of Science:
- Food Science and Microbiology
- Biochemistry
- Human Health
Background:
- Oxidative stress from reactive oxygen and nitrogen species causes cellular damage and chronic diseases.
- Fermented foods are recognized for their antioxidant properties, influenced by microbial metabolism.
- Understanding these microbial mechanisms is key to developing functional foods.
Purpose of the Study:
- To review microbial mechanisms enhancing antioxidant properties in fermented foods.
- To link microbial biotransformation and redox modulation to antioxidant effects.
- To highlight the potential of functional fermented products.
Main Methods:
- Review of scientific literature on microbial metabolism in fermented foods.
- Analysis of mechanisms including exopolysaccharide (EPS) production.
- Examination of bioactive compound release and redox condition modulation.
Main Results:
- Microbial exopolysaccharides scavenge free radicals and chelate metals.
- Microbial enzymes enhance the bioavailability of phenolic compounds and peptides.
- Microbial metabolism influences redox environments via electron transfer and reducing metabolites.
Conclusions:
- Microbial biotransformation and redox modulation are crucial for fermented food antioxidant properties.
- These mechanisms contribute to cellular protection against oxidative stress.
- Fermented foods hold significant potential for developing functional products to promote health.
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