Faculty of Agricultural Sciences and Food

Permanent URI for this communityhttps://repository.ukim.mk/handle/20.500.12188/2

Browse

Settings

Author: search.filters.author.Chassard, Christophe

Search Results

Now showing 1 - 4 of 4
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review
    (Frontiers Media SA, 2025-09-11)
    Yilmaz, Birsen
    ;
    Alvanoudi, Panagiota
    ;
    Kalogeropoulou, Aggeliki
    ;
    ;
    Bulmuş-Tüccar, Tuğçe
    Systematic review registration osf.io/h2mbe/
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Health benefits of ethnic fermented foods
    (Frontiers Media SA, 2025-09-26)
    ;
    Huch, Melanie
    ;
    Stoll, Dominic A.
    ;
    Cunedioglu, Hülya
    ;
    Priidik, Reimo
    Systematic review registration https://osf.io/hnksr/.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    A systematic review of health promoting effects of consumption of whey-based fermented products on adults
    (Frontiers Media SA, 2025-08-20)
    Sar, Taner
    ;
    Bogovic Matijasic, Bojana
    ;
    Danilovic, Bojana
    ;
    Gamero, Amparo
    ;
    Gandía, Mónica
    Introduction Fermented whey-based products show significant potential as functional foods, owing to their rich nutritional profile and the generation of bioactive compounds during fermentation. This systematic narrative review evaluates the health effects of fermented-whey consumption based on evidence from human studies in adults. Methods A systematic literature search was conducted using electronic databases including, PubMed, Scopus, and Cochrane Library for studies published between 1.1.1970 and 31.12.2024. All human clinical studies conducted with adults over 18 years old were included in this study. Inclusion criteria were randomized controlled trials and clinical studies involving adults consuming fermented whey products. Data extraction and quality assessment were performed using CADIMA software and standardized protocols. Studies identified by the search strategy and extracted data were screened independently by 2 reviewers using the CADIMA software. Risk of bias was assessed using the Risk of Bias 2 tool. Results After screening 1852 titles and abstracts and assessing 20 articles for eligibility, a total of 12 human intervention studies met the inclusion criteria and were included in the systematic narrative review. Consumption of fermented whey products was associated with improvements in muscle mass, glycemic control, lipid profiles (notably triglycerides and LDL cholesterol), immune function (e.g., increased natural killer cell activity), and reductions in oxidative stress and inflammation. Some studies also reported benefits for gastrointestinal and urinary tract health. The health effects were attributed to increased bioavailability of branched-chain amino acids, bioactive peptides, and microbial metabolites such as exopolysaccharides and short-chain fatty acids. Most interventions were well tolerated, with no serious adverse effects reported. Conclusion Fermented whey products demonstrate promising health benefits across multiple physiological systems. While current evidence supports their use as functional food ingredients, further large-scale, long-term clinical trials are needed to confirm efficacy and elucidate mechanisms of action. Fermented whey appears to be a safe and versatile option for enhancing adult nutrition and health.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Health benefits and risks of fermented foods-the PIMENTO initiative
    (Frontiers Media SA, 2024)
    Todorovic, Smilja
    ;
    Akpinar, Asli
    ;
    Assunção, Ricardo
    ;
    Bär, Cornelia
    ;
    Bavaro, Simona L
    Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.