Table 3.

Health-promoting compounds in fermented grain-based products.

Health-Promoting Activity	Health-Promoting Compounds	Raw Food Matrices	Fermenting Microorganism(s)	References
Antioxidant activity	Phenolic compounds, GABA 1, peptides, CLA 2, folates (vitamin B9)	Quinoa and buckwheat	P. pentosaceus and Lactobacillus paracasei	[57]
		Wheat germ, barley, rye and buckwheat	Lb. rhamnosus and Saccharomyces cerevisiae	[58]
		Quinoa fermented	Lb. plantarum strain T6B10 and Lactobacillus rossiae strain T0B10	[59]
		Bread supplemented with bioprocessed Bran	Yeast, xylanase enzyme and combination thereof	[60]
		Rice bran	Pediococcus acidilactici, L. lactis and Pediococcus pentoseous	[61]
		Rice bran	Saccharomyces boulardii	[62]
		Bread prepared with wheat sourdough	Lb. brevis CECT 8183 and a commercial protease	[63]
		Sourdough and legume flours	Lb. brevis strain AM7 and Lb. plantarum strain C48	[64]
		Spontaneous fermented quinoa sourdough	Lb. plantarum strain CRL1905, Leuconostoc mesenteroides strain CRL1907 and Lb. brevis	[65]
		Rye malt sourdoughs	Lb. reuteri	[66]
		Lentils	Lb. plantarum and Savinase®	[67]
Anti-hypertensive activity	ACE 3 inhibitory peptides and GABA	Whole meal wheat sourdough	Lb. brevis CECT 8183 and protease	[63]
Vitamin content	Folate (vitamin B9), vitamin K, riboflavin (vitamin B2)	Lupin - tempeh	Co-culture of Propionibacterium freudenreichii and Rhizopus oryzae	[68,69]
			Rhizopus and Propionibacterium	[68]
		Cereal-based matrices (malted barley flour, barley flour and wheat aleurone)	Three strains of P. freudenreichii	[70]
		Natto	-	[71]
Protein hydrolysis		Pea proteins	-	[72]
		Germination and sourdough fermentation	-	[73]
Anti-diabetic properties		Pasta formulated with 20% fermented quinoa flour	-	[59]
FODMAP Reduction		Whole wheat bread	Kluyveromyces marxianus yeast strains	[74,75,76]
		Austrian traditional sourdough	S. cerevisiae and Torulaspora delbrueckii	[77]
			LAB and yeasts	[78]

¹ γ-Aminobutyric Acid; ² Conjugated Linoleic Acid; ³ Angiotensin-Converting Enzyme.