<p>This study investigated fermented foods as modulators of microbiota-derived short-chain fatty acids (SCFAs) and neuroactive compounds within the context of gut–brain axis-associated metabolic pathways using an in vitro gastrointestinal digestion and colonic fermentation model. Significant differences (<i>p</i> < 0.05) were observed among the tested samples. Yogurt exhibited the highest acetic acid concentration (7.10 mg/100 g). This elevated acetate production may be associated with the carbohydrate-rich nature and fermentation characteristics of the yogurt matrix. whereas boza showed the highest propionic acid (7.19 mg/100 g) and butyric acid (0.38 mg/100 g) levels. In terms of neuroactive metabolites, tarhana demonstrated the highest concentrations of GABA (42.61 µg/g) and serotonin (15.89 µg/g), while cheese contained the highest dopamine level (65.45 µg/g). These results revealed clear substrate-specific metabolic signatures, demonstrating that fermented food matrices may contribute to microbiota-mediated metabolic pathways toward distinct SCFA and neuroactive compound profiles. This study proposes an integrated metabolite-centered framework for the simultaneous evaluation of SCFAs and neuroactive compounds to characterize substrate-specific metabolic signatures associated with gut–brain axis-related pathways. Furthermore, the findings indicate that SCFA production and neuroactive metabolite formation occur as interconnected metabolic processes rather than independent biochemical events. Previous studies have generally focused on isolated metabolite classes or single microbial functions; in contrast, the present study introduces a unified metabolite-centered framework integrating SCFA and neuroactive compound profiling within the same experimental system. Beyond conventional metabolite quantification, this integrative approach enables comparative metabolic interpretation of fermented food substrates according to their microbiota-driven metabolic and neurochemical outputs. This systems-level perspective suggests that fermented foods may act as microbiota-accessible functional substrates capable of influencing metabolite profiles associated with gut–brain axis-related pathways under in vitro conditions. Importantly, the proposed framework highlights the exploratory predictive potential of fermented foods as programmable nutritional systems may influence microbiota-mediated metabolic responses. However, because the findings are based on an in vitro digestion and colonic fermentation model, further in vivo and clinical studies are necessary to validate their physiological relevance and translational applicability.</p>

In vitro profiling of SCFAs and neuroactive compounds in fermented foods

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2026年7月22日

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Mustafa Yildiz

摘要

This study investigated fermented foods as modulators of microbiota-derived short-chain fatty acids (SCFAs) and neuroactive compounds within the context of gut–brain axis-associated metabolic pathways using an in vitro gastrointestinal digestion and colonic fermentation model. Significant differences (p < 0.05) were observed among the tested samples. Yogurt exhibited the highest acetic acid concentration (7.10 mg/100 g). This elevated acetate production may be associated with the carbohydrate-rich nature and fermentation characteristics of the yogurt matrix. whereas boza showed the highest propionic acid (7.19 mg/100 g) and butyric acid (0.38 mg/100 g) levels. In terms of neuroactive metabolites, tarhana demonstrated the highest concentrations of GABA (42.61 µg/g) and serotonin (15.89 µg/g), while cheese contained the highest dopamine level (65.45 µg/g). These results revealed clear substrate-specific metabolic signatures, demonstrating that fermented food matrices may contribute to microbiota-mediated metabolic pathways toward distinct SCFA and neuroactive compound profiles. This study proposes an integrated metabolite-centered framework for the simultaneous evaluation of SCFAs and neuroactive compounds to characterize substrate-specific metabolic signatures associated with gut–brain axis-related pathways. Furthermore, the findings indicate that SCFA production and neuroactive metabolite formation occur as interconnected metabolic processes rather than independent biochemical events. Previous studies have generally focused on isolated metabolite classes or single microbial functions; in contrast, the present study introduces a unified metabolite-centered framework integrating SCFA and neuroactive compound profiling within the same experimental system. Beyond conventional metabolite quantification, this integrative approach enables comparative metabolic interpretation of fermented food substrates according to their microbiota-driven metabolic and neurochemical outputs. This systems-level perspective suggests that fermented foods may act as microbiota-accessible functional substrates capable of influencing metabolite profiles associated with gut–brain axis-related pathways under in vitro conditions. Importantly, the proposed framework highlights the exploratory predictive potential of fermented foods as programmable nutritional systems may influence microbiota-mediated metabolic responses. However, because the findings are based on an in vitro digestion and colonic fermentation model, further in vivo and clinical studies are necessary to validate their physiological relevance and translational applicability.