Fermented Food Products: Their Potential Role in Managing Hypercholesterolaemia
Ayowole Victor Atere *
Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria and Department of Biomedical Sciences, Nottingham Trent University, NG11 8NS, Nottingham, United Kingdom.
Charles O. Faeji
Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background and Objectives: Hypercholesterolaemia, characterized by elevated cholesterol levels, poses a significant risk for various cardiovascular diseases. Fermentation has been a traditional method for food preservation and enhancement, leading to improved nutritional quality and the production of bioactive compounds with potential health benefits. This study explores the potential of fermented food products in managing hypercholesterolaemia as an alternative to synthetic drugs.
Materials and Methods: A randomized review of 36 eligible research was carried out, studies were screened based on their relevance to the research topic, non-fermented results were excluded. The study investigated various fermented condiments, drinks, and other food products, highlighting their impact on cholesterol levels based on documented database of PubMed, Scopus and Google scholar.
Results: Fermented condiments such as soy sauce, soy-daddawa, iru, ogiri, fermented garlic, and fermented red onion; drinks like soymilk, kombucha, and fermented milk are discussed, showcasing their potential in reducing hypercholesterolaemia by up to 80.5%. Furthermore, fermented red yeast rice, known for its cholesterol-lowering properties due to the presence of monacolin K, is explored. Korean staple, kimchi, and Nigerian fermented food, ogi, made from maize or sorghum, also demonstrate their hypocholesterolaemic effects. The mechanisms underlying these effects involve the inhibition of HMG CoA reductase, reduction in cholesterol synthesis, and modulation of transcriptional factors in the liver.
Conclusion: In conclusion, fermented products emerge as promising natural alternatives for managing hypercholesterolaemia, offering cost-effective and potentially side-effect-free options. Their impact on cholesterol levels is attributed to the influence of specific microorganisms, secondary metabolites, and their ability to modulate key regulatory factors in cholesterol metabolism. It is recommended to incorporate fermented foods into a balanced diet for improved cardiovascular health.
Keywords: Cholesterol, hypercholesterolaemia, fermentation, condiments