Functional and Mechanistic Studies of Fermented Foods and Probiotic Microorganisms in Chronic Metabolic and Inflammatory Diseases

Chronic metabolic and inflammatory diseases, including obesity, type 2 diabetes, and cardiovascular disorders, are closely associated with oxidative stress, low-grade inflammation, and metabolic dysregulation. Increasing attention has been directed toward dietary strategies capable of modulating these interconnected pathways. Fermented foods represent a unique class of functional foods characterized not only by improved nutritional profiles but also by the presence of probiotic microorganisms and fermentation-derived bioactive compounds. Lactic acid bacteria and other beneficial microbes contribute to the production of organic acids, antimicrobial metabolites, bioactive peptides, and antioxidant compounds during fermentation. Experimental evidence from in vitro models has demonstrated their capacity to reduce oxidative stress, inhibit pathogenic microorganisms, modulate inflammatory mediators, and influence metabolic enzyme activity. Complementary findings from animal models suggest that these functional properties may translate into beneficial metabolic and immunological effects. However, the precise mechanisms linking microbial functionality, fermentation-derived metabolites, and host responses remain insufficiently characterized. A deeper mechanistic understanding integrating in vitro and in vivo experimental approaches is needed to clarify how fermented foods and probiotic microorganisms contribute to the prevention and management of chronic metabolic and inflammatory diseases.This research topic aims to advance the mechanistic and functional understanding of how fermented foods and probiotic microorganisms influence pathways involved in chronic metabolic and inflammatory diseases. Specifically, it seeks to bridge gaps between in vitro bioactivity assessments, microbial characterization, and in vivo experimental findings derived from animal models. By integrating cellular, molecular, and microbial approaches, this collection will highlight how fermentation-derived bioactive compounds and probiotic strains modulate oxidative stress, immune responses, metabolic regulation, and host-microbe interactions. The overall objective is to provide a comprehensive scientific platform that connects functional characterization with disease-relevant mechanisms, thereby strengthening the scientific foundation for the development of evidence-based functional fermented products.This research topic welcomes original research articles and reviews addressing functional and mechanistic aspects of fermented foods and probiotic microorganisms in relation to chronic metabolic and inflammatory diseases. Contributions may include, but are not limited to: ● In vitro and cellular studies evaluating antioxidant, antimicrobial, anti-inflammatory, or metabolic activities of fermented foods and probiotic strains. ● Characterization of probiotic microorganisms (e.g., lactic acid bacteria and other beneficial microbes) and fermentation-derived bioactive compounds, including peptides, organic acids, and postbiotics. ● In vivo studies using animal models to assess metabolic, immunological, inflammatory, and oxidative stress-related outcomes associated with fermented foods or probiotic interventions. ● Mechanistic investigations into host-microbe interactions and gut microbiome modulation as potential mediators of functional effects. ● Development and evaluation of novel functional fermented foods, including plant-based products enriched with probiotic strains. ● Mechanistic investigations into microbial functionality and host metabolic and immunological responses. Topic editors: Amal Shori, Massimo Iorizzo Source: https://www.frontiersin.org/research-topics/78796/functional-and-mechanistic-studies-of-fermented-foods-and-probiotic-microorganisms-in-chronic-metabolic-and-inflammatory-diseases