In-Silico Assessment of the Neuromodulatory Potential of Fermented Foods

There is a growing appreciation of the health benefits of fermented foods, including their potential ability to modulate the microbiota-gut-brain axis. Such foods contain diverse microbial communities that can influence host phenotypes, although the mechanisms are poorly understood, especially in terms of modulating the central nervous system. Here, we analysed 820 fermented food microbial metagenomes for their potential to produce neuromodulatory metabolites. We identified health-associated functional diversity to be driven by abiotic factors such as food substrate categories and fermentation strategy, which critically influence fermented food production. We identified food substrates including brine, cereal, root, tuber and seed along with their food-associated microbial species to be rich in pathways pertaining to the production of neuromodulatory metabolites. Overall, we unravel key factors that shape the functional potential of fermented foods that will be an important resource for the development of optimised fermented foods and beverages to enhance brain health.