Systematic review: Modulatory effects of blueberry fermentation on probiotic growth dynamics and metabolism

Abstract

Given the growing interest in functional foods, blueberry fermentation with probiotics is being explored as a method to enhance the health benefits associated with blueberries. This systematic review investigates the modulatory effects of blueberry fermentation on probiotic growth dynamics and metabolism. In accordance with the Preferred Reporting Items for Systematic reviews and Meta-analyses (PRISMA) guidelines, a comprehensive literature search was conducted across multiple databases, identifying forty-three relevant studies published up to August 2025. The studies were primarily in vitro experiments, and the findings indicate that blueberry fermentation significantly enhances the growth and viability of various probiotic strains. The fermentation processes not only promoted probiotic proliferation but also enhanced the bioavailability of phenolic compounds, including protocatechuic acid, gallic acid, catechol, and syringic acid, thereby improving antioxidant activity. Notably, different probiotic strains exhibited distinct growth responses depending on their metabolic capabilities and the specific blueberry components utilised, such as malvidin-3- O -glucoside, cyanidin-3- O -glucoside, rutin, glycosylated phenolic compounds, glucose, fructose and tannins . During fermentation, these substrates were metabolized to produce organic acids, including lactic, acetic, and citric acids, as well as short-chain fatty acids such as acetate, propionate, and butyrate. The antioxidant activity of blueberries was further enhanced through fermentation, primarily due to the biotransformation of polyphenols such as gallic acid, protocatechuic acid, and catechol into metabolites with greater antioxidant potential. Overall, the fermentation of blueberries with probiotics represents a promising strategy for developing functional foods aimed at promoting gut health and improving overall human well-being.