{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T10:42:40Z","timestamp":1789468960235,"version":"build-2803163510"},"reference-count":72,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Ageing is driven by chronic inflammation, oxidative stress, and stem cell exhaustion, posing a major global health challenge. Lactic acid bacteria (LAB) fermentation is being investigated as a potential biotechnology to enhance the bioavailability and functionality of natural products, especially polyphenols and bioactive phytochemicals with anti-ageing potential. This review synthesizes recent advances in LAB-fermented natural products and their roles in modulating longevity pathways and stem cell regeneration. LAB fermentation can alter complex plant matrices by releasing or biotransforming substrate-bound phytochemicals and by generating metabolites such as organic acids, peptides, and, in some systems, short-chain fatty acids (SCFAs), cyclic dipeptides (CDPs), or bacterial extracellular vesicles (BEVs); the contribution of each component requires case-specific verification. In cellular and animal models, candidate mechanisms include modulation of nuclear factor kappa B (NF-\u03baB), nuclear factor erythroid 2-related factor 2 (Nrf2), and AMP-activated protein kinase\u2013sirtuin 1 (AMPK\u2013SIRT1) signaling, although causal active components are often unresolved. Some LAB-fermented preparations or LAB-derived components have been associated with stem-cell-related outcomes in skin, bone, and neural cell or animal models. CDPs and BEVs are candidate fermentation-associated mediators, but evidence for their independent effects on human ageing remains preliminary. Collectively, LAB-fermented natural products are a promising research area for functional foods and nutraceuticals, but their efficacy and safety for ageing-related outcomes require clinical validation. Future research should focus on standardizing fermentation conditions, identifying active metabolites, and validating their clinical efficacy in human studies.<\/jats:p>","DOI":"10.3390\/foods15183252","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T08:16:48Z","timestamp":1789460208000},"page":"3252","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lactic Acid Bacteria-Fermented Natural Products: Mechanisms and Evidence for Ageing- and Stem-Cell-Related Outcomes"],"prefix":"10.3390","volume":"15","author":[{"given":"Luwei","family":"Wang","sequence":"first","affiliation":[{"name":"School of Food Engineering, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sa-ouk","family":"Kang","sequence":"additional","affiliation":[{"name":"Laboratory of Biophysics, School of Biological Sciences, and Institute of Microbiology, Seoul National University, Seoul 151-742, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-3728-2400","authenticated-orcid":false,"given":"Rui","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Engineering, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai 264025, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8629-1053","authenticated-orcid":false,"given":"Bo","family":"Sun","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Digital Medical Engineering, Southeast University, Nanjing 210096, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Yu, P., Liu, B., Dong, C., and Chang, Y. 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