Study confirms positive effect of fermented food – University of Leipzig

Researchers at Leipzig University find cell receptor stimulated by fermented food

The refinement of natural raw materials through fermentation is becoming increasingly popular and more and more people are recognizing the versatile potential of the food trend. Lactic acid bacteria are good for the human body and its health. Why this is so was not clear until now. Now scientists from the University of Leipzig have for the first time demonstrated the molecular mechanisms of how lactic acid bacteria function in the body – and are thus able to draw conclusions as to why fermented foods are healthy and can even strengthen the immune system naturally.

Stimulated cell receptor has a positive effect on the immune system

Countless studies have already shown the positive effects of lactic acid bacteria and fermented foods. Good microorganisms such as lactic acid bacteria convert food in such a way that new ingredients are created and existing ones can be better utilised. However, the exact mode of action of fermented food consumption has so far remained undiscovered. The research team at the University of Leipzig has now discovered that humans and apes have a receptor on their cells that is activated by signals from bacteria found in fermented foods.

This so-called HCA3 receptor is stimulated by D-phenyl lactic acid, which can be detected in the blood after the consumption of fermented food, and thus influences the function of the human immune system in a positive way and can thus strengthen the immune system. This shows that the human body is not only adapted to the nutrients of plants, fungi and animals, but also to the substances of bacteria and that they are therefore good for the body.

livQ Bio-Essenz from fermented foods can naturally strengthen the immune system

The innovative company livQ makes use of this mode of action in the human organism. It produces the concentrated Bio-Essenz from organic ingredients using the proprietary Propaferm® process. The enzymatic fermentation process makes the vitamins, minerals and plant by-products contained in the raw materials accessible to the organism. In this way, the organic essence can holistically optimize the daily supply of nutrients.

Research results provide new insights

The study of the University of Leipzig shows that bacteria in fermented food interact with our immune system. It thus provides new insights into the evolutionary dynamics between microbes and the immune system. At the same time it underlines once again the positive effect of fermented food as offered by livQ.