{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T22:03:27Z","timestamp":1784585007675,"version":"3.55.0"},"reference-count":206,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:00:00Z","timestamp":1776729600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:00:00Z","timestamp":1776729600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by local traditions. This literature examined published articles on the various therapeutic properties of fermented fish by focusing on its lactic acid bacteria (LAB), antioxidant, anticancer, gut microbiota, and antimutagenic activities. Fermentation of fish products using starter cultures of\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    ,\n                    <jats:italic>Enterococcus<\/jats:italic>\n                    , and\n                    <jats:italic>Monascus purpureus<\/jats:italic>\n                    enhanced the production of peptides and improved digestibility. Fermented fish substrates inoculated with\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    and\n                    <jats:italic>Bacillus<\/jats:italic>\n                    spp. generated bioactive peptides (e.g., FSGLR, IAEVFLITDPK, NVPVYEGY) with antioxidant and antihypertensive potential, thereby enhancing the nutritional and functional quality of traditional fermented fish products. These peptides modulated gut microbiota (\u2191Bacteroidetes, \u2193Firmicutes) and metabolites, while fermented fish collagen suppressed oxidative stress (\u2193NOX, \u2193MITF, \u2193TYR) and activated GlyR\/GlyT and SOD pathways. Fermented fish products are valuable sources of antioxidant and anticancer peptides. However, further research is needed to improve food safety by enhancing hygiene practices and controlling microbial contaminants.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70457","type":"journal-article","created":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T13:01:57Z","timestamp":1776776517000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits"],"prefix":"10.1111","volume":"25","author":[{"given":"Banlambhabok","family":"Khongthaw","sequence":"first","affiliation":[{"name":"School of Bio\u2010engineering and Food Technology Faculty of Applied Sciences and Biotechnology, Shoolini University Solan Himachal Pradesh India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mthokozisi","family":"Dladla","sequence":"additional","affiliation":[{"name":"Human Molecular Biology Unit (School of Biomedical Sciences), Faculty of Health Sciences University of the Free State  Bloemfontein South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pankaj Kumar","family":"Chauhan","sequence":"additional","affiliation":[{"name":"School of Bio\u2010engineering and Food Technology Faculty of Applied Sciences and Biotechnology, Shoolini University Solan Himachal Pradesh India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kanika","family":"Dulta","sequence":"additional","affiliation":[{"name":"Center of Advanced Innovation Technologies V\u0160B\u2010Technical University of Ostrava Ostrava\u2010Poruba Czech Republic"},{"name":"Department of Chemistry and Biochemistry Mendel University in Brno  Brno Czech\u00a0Republic"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vinod","family":"Kumar","sequence":"additional","affiliation":[{"name":"Algal Research and Bioenergy Laboratory, Department of Food Science and Technology Graphic Era (Deemed to be University)  Dehradun Uttarakhand India"},{"name":"Peoples' Friendship University of Russia (RUDN University)  Moscow Russian Federation"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3846-847X","authenticated-orcid":false,"given":"Helen","family":"Oneyaka","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering University of Birmingham  Edgbaston Birmingham UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4945-3516","authenticated-orcid":false,"given":"Soumya","family":"Ghosh","sequence":"additional","affiliation":[{"name":"Natural and Medical Sciences Research Center University of Nizwa  Nizwa Oman"},{"name":"University of the Free State  Bloemfontein South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,21]]},"reference":[{"key":"e_1_2_19_2_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40064\u2010016\u20103452\u20102"},{"key":"e_1_2_19_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.07.055"},{"key":"e_1_2_19_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2022.131303"},{"key":"e_1_2_19_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/13102818.2015.1086280"},{"key":"e_1_2_19_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2014.07.026"},{"key":"e_1_2_19_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e33905"},{"key":"e_1_2_19_8_1","doi-asserted-by":"publisher","DOI":"10.22452\/mjs"},{"key":"e_1_2_19_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12223\u2010022\u201001010\u20102"},{"key":"e_1_2_19_10_1","doi-asserted-by":"publisher","DOI":"10.1300\/J030v11n02_05"},{"key":"e_1_2_19_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25040927"},{"key":"e_1_2_19_12_1","doi-asserted-by":"publisher","DOI":"10.17576\/JSKM\u20102018\u201004"},{"key":"e_1_2_19_13_1","volume-title":"Biotechnologies at Work for Smallholders: Case Studies From Developing Countries in Crops, Livestock and Fish","author":"Akande G. 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