27 May 2019 --- University of Leipzig, Germany, research has revealed that consuming lactic acid bacteria – responsible for the fermentation in food and beverages – triggers movement in immune cells, which facilitates overall immune system wellness. The study, published in PLOS Genetics, also found that proteins on the surface of cells called hydroxycarboxylic acid (HCA) are responsible for the detection of this bacteria and may have played a key role in the evolutionary adaptation of our bodies to the consumption of acidified foods. The study yields new insights into the evolutionary dynamics between microbes and their human hosts and opens new research avenues for understanding the multiple positive effects of eating fermented foods.
