The effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review

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dc.authorid0009-0008-2073-768X
dc.authorid0000-0001-7418-5384
dc.authorid0000-0002-3320-6748
dc.authorid0000-0002-3042-0810
dc.authorid0000-0001-7550-9272
dc.contributor.authorHarsa, Hayriye Sebnem
dc.contributor.authorGonzalez Domenech, Carmen Maria
dc.contributor.authorPrvulovic, Milica
dc.contributor.authorAgirbasli, Zeynep
dc.contributor.authorBagherzadehsurbagh, Erfan
dc.contributor.authorSimeunovic, Valentina
dc.contributor.authorPracer, Smilja
dc.date.accessioned2026-02-08T15:15:54Z
dc.date.available2026-02-08T15:15:54Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractBackground: Psychobiotics are microorganisms that modulate brain function via the gut-brain axis and are increasingly studied for their cognitive benefits. Lactobacillus and Bifidobacterium species, widely present in fermented foods, are considered safe and may influence cognition by modulating neuroinflammation, neurotransmitters, and gut barrier integrity. This systematic review examined the effects of foods fermented with these species on cognitive performance in healthy adults and individuals with mild cognitive impairment. Methods: We conducted the systematic review following EFSA guidelines, Cochrane methodology, and a PROSPERO protocol, using CADIMA for study selection and data extraction. PubMed, Scopus, and Cochrane Library were searched (1 January 1970-31 August 2023) for human intervention and observational studies assessing cognitive outcomes after ingestion of foods fermented with Lactobacillus or Bifidobacterium. Eligible populations included healthy adults and individuals with mild cognitive impairment; studies involving disease were excluded. Screening, data extraction, and bias assessment followed Muka et al.'s 24-step guide using ROBINS and Cochrane/CADIMA frameworks. Evidence was synthesized narratively, while a non-systematic component examined food characteristics, potential mechanisms, and factors affecting bioavailability of bioactive constituents. Results: We included 21 studies (8 interventional, 13 observational). The majority of studies reported benefits, particularly in episodic memory, executive functions, and global cognition, but evidence was limited by inadequate controls, small sample sizes, short interventions, inconsistent domain assessment, and incomplete food characterization. Observational studies had larger populations and longer follow-ups but were limited by exposure assessment and depth of cognitive testing. Conclusion: Consumption of foods fermented with Lactobacillus and/or Bifidobacterium species may offer promising cognitive benefits. However, following EFSA's guidance on the substantiation of health claims, the current evidence is neither convincing nor sufficient to establish a causal relationship. Well-designed studies with thorough product characterization are needed to substantiate effects and support potential health claims.
dc.description.sponsorshipCOST; European Cooperation in Science and Technology
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. This publication is based upon work from the COST Action PIMENTO CA20128 (PIMENTO - COST ACTION CA20128 - Promoting Innovation of ferMENTed fOods), supported by COST (European Cooperation in Science and Technology; www.cost.eu).
dc.identifier.doi10.3389/fnut.2025.1682419
dc.identifier.issn2296-861X
dc.identifier.pmid41415845
dc.identifier.scopus2-s2.0-105025548083
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3389/fnut.2025.1682419
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6026
dc.identifier.volume12
dc.identifier.wosWOS:001641254000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFrontiers Media Sa
dc.relation.ispartofFrontiers in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectfermented food
dc.subjectepisodic memory
dc.subjectEFSA
dc.subjectfunctional food
dc.subjectbioactive metabolites
dc.subjectpsychobiotics
dc.subjectgut-brain axis
dc.subjectmicrobiota
dc.titleThe effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review
dc.typeReview Article

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