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ARS Home » Southeast Area » Little Rock, Arkansas » Arkansas Children's Nutrition Center » Microbiome and Metabolism Research » Research » Publications at this Location » Publication #421411
Research Project: Early Life Factors and Microbiota Impact on Healthy Development

Location: Microbiome and Metabolism Research

Title: The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life

Author
item PANDIYAN, ARUN - University Of Arkansas At Pine Bluff
item Gurung, Manoj
item MULAKALA, BHARATH - Texas A&M University
item PONNIAH, SATISH - University Of Arkansas At Pine Bluff
item Yeruva, Venkat

Submitted to: Frontiers in Nutrition
Publication Type: Review Article
Publication Acceptance Date: 4/25/2025
Publication Date: 6/4/2025
Citation: Pandiyan, A., Gurung, M., Mulakala, B.K., Ponniah, S.K., Yeruva, V. 2025. The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2025.1581723.
DOI: https://doi.org/10.3389/fnut.2025.1581723

Interpretive Summary:

Technical Abstract: Fermented foods are a good source of nutrition, with microbiota and metabolites that can positively influence consumer health. With the increasingly negative health outcomes from using low-quality diets like processed diets, functional products like fermented foods are getting more attention than ever. All cultures of the world consume some kind of fermented foods. Extensive literature outlines positive health and clinical outcomes associated with fermented foods, yet most data are associative and lack longitudinal studies. This review explores the role of fermented foods during pregnancy and its subsequent impact on maternal and infant health, especially in the first 1,000 days of life. In this review, we have summarized the literature on fermented foods from preclinical and clinical studies that evaluated the impact of maternal consumption of fermented foods on mothers and offspring microbiota, immune system, and brain health outcomes. We also discussed existing knowledge gaps on maternal-child dyads and mechanistic studies needed to provide better scientific evidence to promote fermented foods consumption.