Asian fermented plant foods as modulators of gut microbiota and host health: current evidence and future perspectives—a narrative review

Abstract Fermented plant foods, deeply rooted in cultural traditions, are gaining increasing attention for their potential to modulate the gut microbiome and improve host health. This review summarizes current data on the microbial composition, functional metabolites, and health effects of fermented plant foods commonly consumed in Asia, with a focus on fermented soybean foods (e.g., cheonggukjang, natto, and tempeh), and fermented vegetable foods (e.g., kimchi). Several bioactive compounds derived from fermentation modulate gut microbial composition and diversity, gut barrier integrity, and immune and inflammatory responses to help prevent and manage metabolic disorders, inflammatory bowel disease, and other gut-related disorders. Preclinical and animal studies have elucidated the mechanisms underlying these health effects. We highlight the importance of developing personalized dietary interventions, standardizing the production of fermented plant foods, and evaluating health effects using multi-omics approaches. These foods hold promise as microbiome-targeted interventions for maintaining and improving host health.