Effect of Fermented Foods on Inflammatory Bowel Disease: A Focus on the MAPK and NF-kβ Pathways

Abstract

The aim of this review is to summarize and analyze up to date information related to the impact of fermented dairy and plant foods on the modulation of the anti-inflammatory pathways MAPKs and NF-κβ associated with inflammatory bowel disease (IBD). This work shows the potential of fermented foods to modulate the MAPK and NF-κβ pathways. Also, the effect of fermented foods on microbiota are discussed. Fermented foods could act as IBD adjuvants due to their bioactive components and metabolite content, including bioactive peptides, short-chain fatty acids, exopolysaccharides, phenolic compounds, and dietary fiber. Fermented food bioactive components and metabolites could interact and modulate key pro-inflammatory cytokines related to IBD, such as ERK 1/2, JNK, p38, p50, and p65. Available information suggests that bioactive compounds and metabolites from fermented foods could modulate signaling proteins in the MAPK and NF-κβ signaling pathways and could be used as adjuvant treatments for the alleviation of inflammatory bowel disease.