Lactic acid bacteria fermented foods: Impact on immune system and consequences over type 2 diabetes mellitus

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease affecting millions worldwide. Recent studies suggest that dietary interventions may improve glycemic control and lower the risk of T2DM development. In this regard, lactic acid bacteria (LAB) fermented foods have gained attention due to their potential health benefits, including their ability to modulate the immune system and improve glucose metabolism. This review discusses probiotic LABs and their potential usefullnes in treating metabolic disorders, focusing on diabetes mellitus (DM). The use of LAB in the fermentation mechanism of food can help in disease prevention and immunoregulation along with the benefits of preservation and escalated nutritional properties, and enhanced flavor of food. The probiotics and the metabolites produced during fermentation are involved in modifying the physiopathology and endocrine physiology or generating specific molecules for signaling pathways that may have these effects. Furthermore, this review discusses the effect, therapeutic approaches, and clinical trials of LAB and LAB fermented foods in different comorbidities, pediatric populations, gestational DM, and diabetic dietary supplements. However, there are still some roadblocks to their widespread use, such as ethical, cultural, and religious issues, which can be reduced with more real-life clinical studies. Additionally, further research into the bioinformatics of probiotic LAB strains is needed to collaborate with other researchers in this field.