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VOL. 2, ISSUE 1 (2026)
Exploring the gut–brain axis: Fermented foods as a nutritional strategy for mental health
Authors
Sneha Majumder, Dipankar Paul, Shrestha Biswas, Atifa Ismail
Abstract
Mental health disorders, including depression, anxiety, and
stress-related illnesses, have emerged as significant global public health
concerns. Recent advances in neuroscience, microbiology, and nutritional
science have highlighted the importance of the gut–brain axis (GBA), a
bidirectional communication network connecting the gastrointestinal tract and
the central nervous system. The gut microbiota plays a crucial role in
regulating neurological function through neural, endocrine, immune, and
metabolic pathways. Alterations in gut microbial composition (dysbiosis) have
been associated with several psychiatric and neurodegenerative disorders.
Fermented foods, naturally enriched with probiotics, prebiotics, bioactive
peptides, vitamins, short-chain fatty acids (SCFAs), and antioxidants, have
gained considerable attention as dietary interventions capable of modulating
gut microbiota and improving mental health outcomes. Traditional fermented
foods such as yogurt, kefir, kimchi, sauerkraut, miso, tempeh, kombucha,
fermented vegetables, and fermented dairy products contain beneficial
microorganisms that enhance intestinal microbial diversity, reduce
inflammation, strengthen gut barrier integrity, and influence neurotransmitter
synthesis including serotonin, dopamine, and gamma-aminobutyric acid (GABA).
This review summarizes current knowledge regarding the gut–brain axis,
mechanisms linking gut microbiota with mental health, the composition and
functional properties of fermented foods, clinical evidence supporting their
psychological benefits, and future prospects for psychobiotic nutrition.
Although increasing evidence supports fermented foods as an effective
complementary nutritional strategy for mental well-being, further large-scale randomized
controlled trials are required to establish standardized dietary
recommendations.
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Pages:63-72
How to cite this article:
Sneha Majumder, Dipankar Paul, Shrestha Biswas, Atifa Ismail "Exploring the gut–brain axis: Fermented foods as a nutritional strategy for mental health". World Journal of Current Research, Vol 2, Issue 1, 2026, Pages 63-72
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