Fermentation strategies, bioactive component regulation mechanisms, and health-promoting effects of medicine and food homology: A review.

چکیده اصلی

With growing public health awareness, medicine and food homology (MFH) has gained increasing attention in functional food development for integrating edibility and physiological functions. However, many MFH suffer from low bioavailability and dissolution efficiency. As a cost-effective bioconversion technology, fermentation can enhance these properties through microbial action. This review systematically summarizes recent advancements from the following perspectives: (1) optimization of fermentation strategies for comparative analysis of single-strain, mixed-strain, solid-state, and liquid-state fermentation approaches; (2) the regulatory mechanisms of fermentation on active ingredients in MFH; (3) health benefits of fermented MFH (FMFH); (4) potential risks and safety evaluation system of FMFH. Furthermore, critical gaps are also discussed, including simplification in mechanism analysis, discrepancies between in vitro activity and in vivo effects, and the scarcity of clinical data. This review aims to provide a theoretical framework for the precise optimization of MFH fermentation technology and the development of high-value products, promoting the broader utilization of MFH resources in the health industry.

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