Nutritional Implications of Fermentation in Plant-Based Foods: from Bioactives Characterization to Biological Effects

The mounting demand for sustainable and health-promoting dietary patterns has accelerated interest in plant-based foods and their functional potential. Fermentation, one of the oldest food processing techniques, is increasingly recognized as a powerful biotransformation tool capable of enhancing the nutritional and functional properties of plant matrices. Through microbial metabolism, fermentation can modify macronutrients, reduce antinutritional factors, and promote the release or synthesis of bioactive compounds such as phenolics, peptides, vitamins, and short-chain fatty acid precursors. Despite accumulating evidence, the nutritional implications of these transformations are not yet fully elucidated, particularly in terms of bioaccessibility, bioavailability, and biological activity in humans. A comprehensive understanding of fermentation-driven changes is essential to bridge the gap between compositional modifications and measurable health outcomes.This Research Topic aims to critically explore the nutritional implications of fermentation in plant-based foods, moving beyond compositional changes toward mechanistic understanding and biological validation. Although fermentation is widely recognized for enhancing the concentration of bioactive compounds, the translation of these modifications into measurable health benefits remains insufficiently clarified.Specifically, this Research Topic seeks to:• Clarify how fermentation modifies plant matrices, including the release, transformation, or synthesis of bioactive compounds.• Evaluate bioaccessibility and bioavailability, bridging the gap between compositional enhancement and physiological relevance.• Investigate biological effects through in vitro, in vivo, and clinical studies, with particular attention to metabolic health, inflammation, and chronic disease prevention.• Examine interactions with the gut microbiota, identifying fermentation-driven modulation of microbial composition and metabolite production.• Promote innovative and sustainable fermentation strategies capable of improving both nutritional quality and environmental impact.By integrating food chemistry, microbiology, nutritional biochemistry, and clinical research, this Research Topic aims to establish a comprehensive framework linking fermentation-driven transformations to validated functional outcomes, supporting the development of scientifically substantiated fermented plant-based foods.This Research Topic welcomes contributions addressing the effects of fermentation on the nutritional quality and functional properties of plant-based foods. Topics of interest include:• Characterization of fermentation-induced bioactive compounds.• Reduction of antinutritional factors.• Changes in protein digestibility and bioactive peptide formation. • Enhancement of polyphenols and antioxidant capacity. • Modulation of gut microbiota and metabolic health. • Bioaccessibility and bioavailability studies. • In vitro, in vivo, and clinical investigations. • Innovative and sustainable fermentation strategies. • Metabolomic or multi-omics approaches to assess biological effects.Interdisciplinary studies integrating food science, microbiology, and human nutrition are particularly encouraged, especially those providing mechanistic insights and translational perspectives for functional food development.This Research Topic accepts the following article types: Original Research, Review, Mini-Review, Systematic Review, Clinical Trial, and Perspective. Topic editors: Simone Luti, Luigia Pazzagli, Mattia Di Nunzio, Simona Guerrini Source: https://www.frontiersin.org/research-topics/78863/nutritional-implications-of-fermentation-in-plant-based-foods-from-bioactives-characterization-to-biological-effects