REVIEW article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1648775
Characterization of Fermented Foods: Bone Health
Provisionally accepted
Jyoti Prakash Tamang1
Fojan Agahi2,3*
Birsen YILMAZ4
İbrahim Ender Künili5
Julie Mardon6*
Tuğçe Tüccar7
Aleksandra Torbica8
Daniela Nikolovska Nedelkoska9
Mary-Liis Kütt10
Jeadran Malagon-Rojas11
Mayra Alejandra Parada11
Baltasar Mayo12,13
Juana FRIAS2- 1Sikkim Manipal University, Gangtok, India
- 2Instituto de Ciencia y tecnologia de Alimento y Nutricion, Madrid, Spain
- 3Universitat de Valencia, Valencia, Spain
- 4Canakkale Onsekiz Mart Universitesi, Çanakkale, Türkiye
- 5Tata Institute of Fundamental Research Hyderabad, Hyderabad, India
- 6VetAgro Sup - Site de Clermont, Lempdes, France
- 7Arla Innovation Center (Arla Foods), Aarhus, Denmark
- 8Univerzitet u Novom Sadu Naucni institut za prehrambene tehnologije, Novi Sad, Serbia
- 9Saint Kliment Ohridski University Bitola, Bitola, North Macedonia
- 10äio tech OÜ, Tallinn, Estonia
- 11Instituto Nacional de Salud, Bogotá, Colombia
- 12Instituto de Productos Lacteos de Asturias, Villaviciosa, Spain
- 13Instituto de Investigacion Sanitaria del Principado de Asturias, Oviedo, Spain
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
Fermented foods are increasingly recognized for their potential benefits in supporting bone health, attributed to their rich content of bioactive compounds including vitamins K and B, polyphenols, peptides, and fermentation-modified phytates. This review examines how these components, enhanced in bioavailability through fermentation, may modulate bone metabolism via multiple mechanisms: improving mineral absorption, reducing inflammation, regulating oxidative stress, and influencing osteoblast and osteoclast activity. Special attention is given to the gut-bone axis, where fermented foods interact with gut microbiota to produce metabolites such as short-chain fatty acids and immunomodulatory compounds that may further support skeletal health. While preclinical and population-level studies show promising associations, clinical evidence remains limited and heterogeneous. Future research should focus on human trials, strain-specific effects, and long-term outcomes to fully establish the role of fermented foods in osteoporosis prevention and bone health maintenance.
Keywords: fermented foods, Bone health, phytase, Bio-peptide, Vitamin K, Gut-bone
Received: 17 Jun 2025; Accepted: 06 Aug 2025.
Copyright: © 2025 Tamang, Agahi, YILMAZ, Künili, Mardon, Tüccar, Torbica, Nikolovska Nedelkoska, Kütt, Malagon-Rojas, Parada, Mayo and FRIAS. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Fojan Agahi, Instituto de Ciencia y tecnologia de Alimento y Nutricion, Madrid, Spain
Julie Mardon, VetAgro Sup - Site de Clermont, Lempdes, France
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.