{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T16:45:35Z","timestamp":1790613935529,"version":"4.1.0"},"reference-count":207,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T00:00:00Z","timestamp":1768867200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Plant-based fermented foods are increasingly promoted for glycemic control, yet their mechanisms and clinical impact remain incompletely defined. This narrative review synthesizes mechanistic, preclinical, and human data for key matrices\u2014kimchi and other fermented vegetables, tempeh\/miso\/natto, and related legume ferments, kombucha and fermented teas, plant-based kefir, and cereal\/pulse sourdoughs. Across these systems, microbial \u03b2-glucosidases, esterases, tannases, and phenolic-acid decarboxylases remodel polyphenols toward more bioaccessible aglycones and phenolic acids, while lactic and acetic fermentations generate organic acids, exopolysaccharides, bacterial cellulose, \u03b3-polyglutamic acid, \u03b3-aminobutyric acid, and bioactive peptides. We map these postbiotic signatures onto proximal mechanisms\u2014\u03b1-amylase\/\u03b1-glucosidase inhibition, viscosity-driven slowing of starch digestion, gastric emptying and incretin signaling, intestinal-barrier reinforcement, and microbiota-dependent short-chain\u2013fatty-acid and bile-acid pathways\u2014and their downstream effects on AMPK\/Nrf2 signaling and the gut\u2013liver axis. Animal models consistently show improved glucose tolerance, insulin sensitivity, and hepatic steatosis under fermented vs. non-fermented diets. In humans, however, glycemic effects are modest and highly context-dependent: The most robust signal is early postprandial attenuation with \u03b3-PGA-rich natto, strongly acidified or low-glycemic sourdough breads, and selected kombucha formulations, particularly in individuals with impaired glucose regulation. We identify major sources of heterogeneity (starters, process parameters, substrates, background diet) and safety considerations (sodium, ethanol, gastrointestinal symptoms) and propose minimum reporting standards and trial designs integrating metabolomics, microbiome, and host-omics. Overall, plant-based ferments appear best positioned as adjuncts within cardiometabolic dietary patterns and as candidates for \u201cpurpose-built\u201d postbiotic products targeting early glycemic excursions and broader metabolic risk.<\/jats:p>","DOI":"10.3390\/molecules31020360","type":"journal-article","created":{"date-parts":[[2026,1,20]],"date-time":"2026-01-20T09:24:34Z","timestamp":1768901074000},"page":"360","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Fermented Plant-Based Foods and Postbiotics for Glycemic Control\u2014Microbial Biotransformation of Phytochemicals"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-6784-1471","authenticated-orcid":false,"given":"Emilia","family":"Cevallos-Fern\u00e1ndez","sequence":"first","affiliation":[{"name":"Centro de Investigaci\u00f3n de Alimentos (CIAL), Facultad de Ciencias de la Ingenier\u00eda e Industrias, Universidad UTE, Quito 170129, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6146-5301","authenticated-orcid":false,"given":"Elena","family":"Beltr\u00e1n-Sinchiguano","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n de Alimentos (CIAL), Facultad de Ciencias de la Ingenier\u00eda e Industrias, Universidad UTE, Quito 170129, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5939-4660","authenticated-orcid":false,"given":"Bel\u00e9n","family":"J\u00e1come","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n de Alimentos (CIAL), Facultad de Ciencias de la Ingenier\u00eda e Industrias, Universidad UTE, Quito 170129, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-6769-7940","authenticated-orcid":false,"given":"Tatiana","family":"Quintana","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n de Alimentos (CIAL), Facultad de Ciencias de la Ingenier\u00eda e Industrias, Universidad UTE, Quito 170129, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1520-8499","authenticated-orcid":false,"given":"Nadya","family":"Rivera","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n de Alimentos (CIAL), Facultad de Ciencias de la Ingenier\u00eda e Industrias, Universidad UTE, Quito 170129, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1038\/s41591-023-02260-4","article-title":"Cardiometabolic health, diet and the gut microbiome: A meta-omics perspective","volume":"29","author":"Menni","year":"2023","journal-title":"Nat. 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