Skip to main content Skip to main navigation menu Skip to site footer
  • Register
  • Login
  • Menu
  • Home
  • Current
  • Archives
  • Announcements
  • About
    • About the Journal
    • Submissions
    • Editorial Team
    • Privacy Statement
    • Contact
  • Register
  • Login

Quality in Sport

Feeding the Mind: The Role of Fermented Foods and Probiotics in Anxiety Treatment
  • Home
  • /
  • Feeding the Mind: The Role of Fermented Foods and Probiotics in Anxiety Treatment
  1. Home /
  2. Archives /
  3. Vol. 43 (2025) /
  4. Health Sciences

Feeding the Mind: The Role of Fermented Foods and Probiotics in Anxiety Treatment

Authors

  • Marta Ignatiuk-Chilkiewicz University Clinical Hospital in Bialystok ul. M. C. Skłodowskiej 24a, 15-276 Białystok, Poland https://orcid.org/0009-0005-7002-0829
  • Joanna Kałuska Independent Public Healthcare Complex in Minsk Mazowiecki, Szpitalna 37, 05-300 Minsk Mazowiecki https://orcid.org/0009-0003-3500-9494
  • Dominika Hakało University Clinical Hospital in Bialystok ul. M. C. Skłodowskiej 24a, 15-276 Białystok, Poland https://orcid.org/0009-0004-9363-8747
  • Adam Rafałowicz University Clinical Hospital in Bialystok ul. M. C. Skłodowskiej 24a, 15-276 Białystok, Poland https://orcid.org/0009-0005-2535-6884
  • Aleksandra Sokół University Clinical Hospital in Bialystok ul. M. C. Skłodowskiej 24a, 15-276 Białystok, Poland https://orcid.org/0009-0008-9707-9179
  • Klaudia Mościszko University Clinical Hospital in Bialystok ul. M. C. Skłodowskiej 24a, 15-276 Białystok, Poland https://orcid.org/0009-0001-4919-6898
  • Katarzyna Nowicka Regional Health Center in Kartuzy, Ceynowy 7, 83-300 Kartuzy https://orcid.org/0009-0006-5472-9157
  • Wiktor Klimek Regional Health Center in Kartuzy, Ceynowy 7, 83-300 Kartuzy https://orcid.org/0009-0006-6271-799X
  • Maria Majewska University Clinical Hospital in Bialystok ul. M. C. Skłodowskiej 24a, 15-276 Białystok, Poland https://orcid.org/0009-0003-3236-8950
  • Monika Olszanska Medical University of Bialystok

DOI:

https://doi.org/10.12775/QS.2025.43.62368

Keywords

probiotics, anxiety disorders, mental health, gut microbiota, gut-brain axis, fermented food

Abstract

Introduction:  Anxiety disorders represent the most common mental health disorders globally which makes their treatment a major clinical problem. Recent research has increasingly focused on the gut-brain axis, because scientists have discovered that gut microbiota functions as a key controller of mental health. Scientists investigate fermented foods as dietary interventions because they contain probiotics and bioactive molecules to potentially adjust the gut-brain axis for anxiety symptom reduction.

Methods: This review combines results from PubMed and Google Scholar databases through searches of "probiotics," "gut microbiota," "anxiety disorders," "fermented food" and "gut-brain axis" to evaluate existing evidence.

Findings: Research shows that the gut microbiota influences anxiety through multiple pathways, including direct modulation of microbial composition, production of neuroactive compounds like gamma-aminobutyric acid (GABA), and regulation of systemic inflammation. Research conducted in both laboratory and human subjects demonstrates that consuming fermented foods together with particular probiotic strains can positively impact these mechanisms. However, clinical evidence shows inconsistent results because some studies demonstrate substantial anxiety symptom reduction in clinical populations yet other investigations reveal minimal or no effects while bacterial strain and dosage and host factors play a significant role.

Conclusion: The gut microbiota is a promising therapeutic target for anxiety disorders. Specific probiotics and fermented foods added to the diet could become important supplementary treatments. Nevertheless, large-scale, well-controlled clinical trials are necessary to establish optimal strains, dosages, and treatment protocols to translate these findings into reliable clinical strategies.

 

References

Altamura AC, Moliterno D, Paletta S, Maffini M, Mauri MC, Bareggi S. (2013). Understanding the pharmacokinetics of anxiolytic drugs. Expert Opinion on Drug Metabolism & Toxicology, 9(4), 423–40. https://doi.org/10.1517/17425255.2013.759209

Berding K, Bastiaanssen TFS, Moloney GM, et al. (2023). Feed your microbes to deal with stress: a psychobiotic diet impacts microbial stability and perceived stress in a healthy adult population. Molecular Psychiatry, 28(2), 601–610. https://doi.org/10.1038/s41380-022-01817-y

Bercik P, Denou E, Collins J, et al. (2011). The intestinal microbiota affect central levels of brain-derived neurotropic factor and behavior in mice. Gastroenterology, 141(2), 599–609.e6093. https://doi.org/10.1053/j.gastro.2011.04.052

Bercik P, Verdu EF, Foster JA, et al. (2010). Chronic gastrointestinal inflammation induces anxiety-like behavior and alters central nervous system biochemistry in mice. Gastroenterology, 139(6), 2102–2112.e1. https://doi.org/10.1053/j.gastro.2010.06.063

Bruch JD. (2016). Intestinal infection associated with future onset of an anxiety disorder: Results of a nationally representative study. Brain, Behaviour and Immunity, 57, 222–226. https://doi.org/10.1016/j.bbi.2016.05.014

Carabotti M, Scirocco A, Maselli MA, Severi C. (2015). The gut-brain axis: interactions between enteric microbiota, central and enteric nervous systems. Annals of Gastroenterology, 28(2), 203–209. https://doi.org/10.20524/aog.2015.0081

Cen M, Song L, Fu X, Gao X, Zuo Q, Wu J. (2024). Associations between metabolic syndrome and anxiety, and the mediating role of inflammation: Findings from the UK Biobank. Brain, Behavior, and Immunity, 116, 1–9. https://doi.org/10.1016/j.bbi.2023.11.019

Chilton SN, Burton JP, Reid G. (2015). Inclusion of fermented foods in food guides around the world. Nutrients, 7(1), 390–404. https://doi.org/10.3390/nu7010390

Craske MG, Stein MB. (2016). Anxiety. Lancet, 388(10063), 3048–3059. https://doi.org/10.1016/S0140-6736(16)30381-6

Cresci GA, Bawden E. (2015). Gut Microbiome: What We Do and Don't Know. Nutrition in Clinical Practice, 30(6), 734–746. https://doi.org/10.1177/0884533615609899

Cryan J, Dinan T. (2012). Mind-altering microorganisms: the impact of the gut microbiota on brain and behaviour. Nature Reviews Neuroscience, 13, 701–712. https://doi.org/10.1038/nrn3346

Das B, Nair GB. (2019). Homeostasis and dysbiosis of the gut microbiome in health and disease. Journal of Biosciences, 44(5), 117. https://doi.org/10.1007/s12038-019-9926-y

DeMartini J, Patel G, Fancher TL. (2019). Generalized Anxiety Disorder. Annals of Internal Medicine, 170(7), ITC49–ITC64. https://doi.org/10.7326/AITC201904020

Ecklu-Mensah G, Miller R, Maseng MG, et al. (2024). Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study. Scientific Reports, 14, 31647. https://doi.org/10.1038/s41598-024-80281-w

Eskandarzadeh S, Effatpanah M, Khosravi-Darani K, et al. (2021). Efficacy of a multispecies probiotic as adjunctive therapy in generalized anxiety disorder: a double blind, randomized, placebo-controlled trial. Nutritional Neuroscience, 24(2), 102–108. https://doi.org/10.1080/1028415X.2019.1598669

Fan T, Li L, Chen Y. (2024). Causal relationships between gut microbiota and depression/anxiety disorders: A 2-sample Mendelian randomization study. Medicine, 103(36), e39543. https://doi.org/10.1097/MD.0000000000039543

Fehily SR, Basnayake C, Wright EK, Kamm MA. (2021). The gut microbiota and gut disease. Internal Medicine Journal, 51(10), 1594–1604. https://doi.org/10.1111/imj.15520

Galland L. (2014). The gut microbiome and the brain. Journal of Medicinal Food, 17(12), 1261–1272. https://doi.org/10.1089/jmf.2014.7000

Gabriele M, Arouna N, Árvay J, Longo V, Pucci L. (2023). Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. International Journal of Molecular Sciences, 24(7), 6283. https://doi.org/10.3390/ijms24076283

Halverson T, Alagiakrishnan K. (2020). Gut microbes in neurocognitive and mental health disorders. Annals of Medicine, 52(8), 423–443. https://doi.org/10.1080/07853890.2020.1808239

Hao H, Nie Z, Wu Y, Liu Z, Luo F, Deng F, Zhao L. (2024). Probiotic Characteristics and Anti-Inflammatory Effects of Limosilactobacillus fermentum 664 Isolated from Chinese Fermented Pickles. Antioxidants, 13(6), 703. https://doi.org/10.3390/antiox13060703

Heintz-Buschart A, Wilmes P. (2018). Human Gut Microbiome: Function Matters. Trends in Microbiology, 26(7), 563–574. https://doi.org/10.1016/j.tim.2017.11.002

Hepsomali P, Groeger JA, Nishihira J, Scholey A. (2020). Effects of Oral Gamma-Aminobutyric Acid (GABA) Administration on Stress and Sleep in Humans: A Systematic Review. Frontiers in Neuroscience, 14, 923. https://doi.org/10.3389/fnins.2020.00923

Hilimire MR, DeVylder JE, Forestell CA. (2015). Fermented foods, neuroticism, and social anxiety: An interaction model. Psychiatry Research, 228(2), 203–208. https://doi.org/10.1016/j.psychres.2015.04.023

Iorizzo M, Paventi G, Di Martino C. (2023). Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production. Current Issues in Molecular Biology, 46(1), 200–220. https://doi.org/10.3390/cimb46010015

Jiang HY, Zhang X, Yu ZH, et al. (2018). Altered gut microbiota profile in patients with generalized anxiety disorder. Journal of Psychiatric Research, 104, 130–136. https://doi.org/10.1016/j.jpsychires.2018.07.007

Kaczkurkin AN, Foa EB. (2015). Cognitive-behavioral therapy for anxiety disorders: an update on the empirical evidence. Dialogues in Clinical Neuroscience, 17(3), 337–346. https://doi.org/10.31887/DCNS.2015.17.3/akaczkurkin

Kalueff AV, Nutt DJ. (2007). Role of GABA in anxiety and depression. Depression and Anxiety, 24(7), 495–517. https://doi.org/10.1002/da.20262

Karbownik MS, Mokros Ł, Kowalczyk E. (2022). Who Benefits from Fermented Food Consumption? A Comparative Analysis between Psychiatrically Ill and Psychiatrically Healthy Medical Students. International Journal of Environmental Research and Public Health, 19(7), 3861. https://doi.org/10.3390/ijerph19073861

Kao CC, Lin JY. (2023). Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients. Food Chemistry: X, 20, 101039. https://doi.org/10.1016/j.fochx.2023.101039

Li H, Qiu T, Huang G, Cao Y. (2010). Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial Cell Factories, 9, 85. https://doi.org/10.1186/1475-2859-9-85

Liu RT, Walsh RFL, Sheehan AE. (2019). Prebiotics and probiotics for depression and anxiety: A systematic review and meta-analysis of controlled clinical trials. Neuroscience & Biobehavioral Reviews, 102, 13–23. https://doi.org/10.1016/j.neubiorev.2019.03.023

Lyte M, Varcoe JJ, Bailey MT. (1998). Anxiogenic effect of subclinical bacterial infection in mice in the absence of overt immune activation. Physiology & Behavior, 65(1), 63–68. https://doi.org/10.1016/s0031-9384(98)00145-0

Marco ML, Heeney D, Binda S, et al. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010

Maron E, Nutt D. (2017). Biological markers of generalized anxiety disorder. Dialogues in Clinical Neuroscience, 19(2), 147–158. https://doi.org/10.31887/DCNS.2017.19.2/dnutt

Michopoulos V, Powers A, Gillespie CF, Ressler KJ, Jovanovic T. (2017). Inflammation in Fear- and Anxiety-Based Disorders: PTSD, GAD, and Beyond. Neuropsychopharmacology, 42(1), 254–270. https://doi.org/10.1038/npp.2016.146

Mitsuoka T. (2014). Development of functional foods. Bioscience of Microbiota, Food and Health, 33(3), 117–128. https://doi.org/10.12938/bmfh.33.117

Murrough JW, Yaqubi S, Sayed S, Charney DS. (2015). Emerging drugs for the treatment of anxiety. Expert Opinion on Emerging Drugs, 20(3), 393–406. https://doi.org/10.1517/14728214.2015.1049996

Nakamura U, Nohmi T, Sagane R, et al. (2022). Dietary Gamma-Aminobutyric Acid (GABA) Induces Satiation by Enhancing the Postprandial Activation of Vagal Afferent Nerves. Nutrients, 14(12), 2492. https://doi.org/10.3390/nu14122492

Navarro-Tapia E, Almeida-Toledano L, Sebastiani G, Serra-Delgado M, García-Algar Ó, Andreu-Fernández V. (2021). Effects of Microbiota Imbalance in Anxiety and Eating Disorders: Probiotics as Novel Therapeutic Approaches. International Journal of Molecular Sciences, 22(5), 2351. https://doi.org/10.3390/ijms22052351

Parvez S, Malik KA, Ah Kang S, Kim HY. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171–1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x

Park KB, Oh SH. (2007). Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technology, 98(8), 1675–1679. https://doi.org/10.1016/j.biortech.2006.06.006

Paul AK, Lim CL, Apu MAI, et al. (2023). Are Fermented Foods Effective against Inflammatory Diseases? International Journal of Environmental Research and Public Health, 20(3), 2481. https://doi.org/10.3390/ijerph20032481

Peirce JM, Alviña K. (2019). The role of inflammation and the gut microbiome in depression and anxiety. Journal of Neuroscience Research, 97(10), 1223–1241. https://doi.org/10.1002/jnr.24476

Reinhold JA, Rickels K. (2015). Pharmacological treatment for generalized anxiety disorder in adults: an update. Expert Opinion on Pharmacotherapy, 16(11), 1669–1681. https://doi.org/10.1517/14656566.2015.1059424

Sahab NRM, Subroto E, Balia RL, Utama GL. (2020). γ-Aminobutyric acid found in fermented foods and beverages: current trends. Heliyon, 6(11), e05526. https://doi.org/10.1016/j.heliyon.2020.e05526

Sanders ME. (2003). Probiotics: considerations for human health. Nutrition Review, 61(3), 91–99. https://doi.org/10.1301/nr.2003.marr.91-99

Stanton C, Ross RP, Fitzgerald GF, Van Sinderen D. (2005). Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 16(2), 198–203. https://doi.org/10.1016/j.copbio.2005.02.008

Tamés H, Sabater C, Margolles A, Ruiz L, Ruas-Madiedo P. (2023). Production of GABA in milk fermented by Bifidobacterium adolescentis strains selected on the bases of their technological and gastrointestinal performance. Food Research International, 171, 113009. https://doi.org/10.1016/j.foodres.2023.113009

Taylor BC, Lejzerowicz F, Poirel M, et al. (2020). Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome. mSystems, 5(2), e00901-19. https://doi.org/10.1128/mSystems.00901-19

Veiga P, Pons N, Agrawal A, et al. (2014). Changes of the human gut microbiome induced by a fermented milk product. Scientific Reports, 4, 6328. https://doi.org/10.1038/srep06328

Wastyk HC, Fragiadakis GK, Perelman D, et al. (2021). Gut-microbiota-targeted diets modulate human immune status. Cell, 184(16), 4137–4153.e14. https://doi.org/10.1016/j.cell.2021.06.019

Woo JK, Choi S, Kang JH, et al. (2016). Fermented barley and soybean (BS) mixture enhances intestinal barrier function in dextran sulfate sodium (DSS)-induced colitis mouse model. BMC Complementary and Alternative Medicine, 16(1), 498. https://doi.org/10.1186/s12906-016-1479-0

Yang L, Wang M, Guo YY, et al. (2016). Systemic inflammation induces anxiety disorder through CXCL12/CXCR4 pathway. Brain, Behavior, and Immunity, 56, 352–362. https://doi.org/10.1016/j.bbi.2016.03.001

Yoto A, Murao S, Motoki M, et al. (2012). Oral intake of γ-aminobutyric acid affects mood and activities of central nervous system during stressed condition induced by mental tasks. Amino Acids, 43(3), 1331–1337. https://doi.org/10.1007/s00726-011-1206-6

Zhang X, Luo Q, Guan X, et al. (2023). Effects of fermented dairy products on inflammatory biomarkers: A meta-analysis. Nutrition, Metabolism & Cardiovascular Diseases, 33(3), 471–482. https://doi.org/10.1016/j.numecd.2022.12.014

Zheng ZH, Tu JL, Li XH, et al. (2021). Neuroinflammation induces anxiety- and depressive-like behavior by modulating neuronal plasticity in the basolateral amygdala. Brain, Behavior, and Immunity, 91, 505–518. https://doi.org/10.1016/j.bbi.2020.11.007

Zhu R, Fang Y, Li H, et al. (2023). Psychobiotic Lactobacillus plantarum JYLP-326 relieves anxiety, depression, and insomnia symptoms in test anxious college via modulating the gut microbiota and its metabolism. Frontiers in Immunology, 14, 1158137. https://doi.org/10.3389/fimmu.2023.1158137

Quality in Sport

Downloads

  • PDF

Published

2025-07-09

How to Cite

1.
IGNATIUK-CHILKIEWICZ, Marta, KAŁUSKA, Joanna, HAKAŁO, Dominika, RAFAŁOWICZ, Adam, SOKÓŁ, Aleksandra, MOŚCISZKO, Klaudia, NOWICKA, Katarzyna, KLIMEK, Wiktor, MAJEWSKA, Maria and OLSZANSKA, Monika. Feeding the Mind: The Role of Fermented Foods and Probiotics in Anxiety Treatment. Quality in Sport. Online. 9 July 2025. Vol. 43, p. 62368. [Accessed 25 December 2025]. DOI 10.12775/QS.2025.43.62368.
  • ISO 690
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver
Download Citation
  • Endnote/Zotero/Mendeley (RIS)
  • BibTeX

Issue

Vol. 43 (2025)

Section

Health Sciences

License

Copyright (c) 2025 Marta Ignatiuk-Chilkiewicz, Joanna Kałuska, Dominika Hakało, Adam Rafałowicz, Aleksandra Sokół, Klaudia Mościszko, Katarzyna Nowicka, Wiktor Klimek, Maria Majewska, Monika Olszanska

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Stats

Number of views and downloads: 686
Number of citations: 0

Search

Search

Browse

  • Browse Author Index
  • Issue archive

User

User

Current Issue

  • Atom logo
  • RSS2 logo
  • RSS1 logo

Information

  • For Readers
  • For Authors
  • For Librarians

Newsletter

Subscribe Unsubscribe

Tags

Search using one of provided tags:

probiotics, anxiety disorders, mental health, gut microbiota, gut-brain axis, fermented food
Up

Akademicka Platforma Czasopism

Najlepsze czasopisma naukowe i akademickie w jednym miejscu

apcz.umk.pl

Partners

  • Akademia Ignatianum w Krakowie
  • Akademickie Towarzystwo Andragogiczne
  • Fundacja Copernicus na rzecz Rozwoju Badań Naukowych
  • Instytut Historii im. Tadeusza Manteuffla Polskiej Akademii Nauk
  • Instytut Kultur Śródziemnomorskich i Orientalnych PAN
  • Instytut Tomistyczny
  • Karmelitański Instytut Duchowości w Krakowie
  • Ministerstwo Kultury i Dziedzictwa Narodowego
  • Państwowa Akademia Nauk Stosowanych w Krośnie
  • Państwowa Akademia Nauk Stosowanych we Włocławku
  • Państwowa Wyższa Szkoła Zawodowa im. Stanisława Pigonia w Krośnie
  • Polska Fundacja Przemysłu Kosmicznego
  • Polskie Towarzystwo Ekonomiczne
  • Polskie Towarzystwo Ludoznawcze
  • Towarzystwo Miłośników Torunia
  • Towarzystwo Naukowe w Toruniu
  • Uniwersytet im. Adama Mickiewicza w Poznaniu
  • Uniwersytet Komisji Edukacji Narodowej w Krakowie
  • Uniwersytet Mikołaja Kopernika
  • Uniwersytet w Białymstoku
  • Uniwersytet Warszawski
  • Wojewódzka Biblioteka Publiczna - Książnica Kopernikańska
  • Wyższe Seminarium Duchowne w Pelplinie / Wydawnictwo Diecezjalne „Bernardinum" w Pelplinie

© 2021- Nicolaus Copernicus University Accessibility statement Shop