Fermented Fruit & Vegetable Blend
Fermented Fruit & Vegetable Blend
Evidence: Moderate
In All-in-One Gut Essentials, we use a proprietary blend of fermented fruit and vegetable fibers called Fibriotics™, which is manufactured by Belgian nutraceuticals startup Fermedics.
Fibriotics is a fermented powder of 36 different fruit and vegetables. More than 90% of the fibers contained in Fibriotics are already pre-digested microfibers, making them easier for the gut bacteria to consume. They also contain "SOD-like" fibers which protect cells against reactive oxygen species (also known as "free-radicals.") Since the fibers in Fibriotics are pre-digested, they already contain "postbiotics," such as bioactive peptides and Short Chain Fatty Acids (SCFAs) which are important for the overall health of our gut and microbiota.
The health benefits of fermented fruits are many: beneficial effects on the microbiome by promoting a balanced gut flora, contributing to the recovery of the intestinal wall, and potentially inhibiting chronic inflammation. Moreover, fermentation increases the bioavailability of different nutrients: proteins, vitamins, antioxidants such as polyphenols.
While Fibriotics include many of the beneficial components of fermented foods, they do not include live bacteria. However, the Daily Multibiotic capsules do, which is why we pair them with the All-in-One Gut Essentials in Biotikur Balance. That way you can get all the powerful benefits of fibers, postbiotics and live bacterial cultures combined.
There are 58 peer-reviewed scientific studies on fermented foods.
Selected Study 1/2:
Wastyk, H. C., Fragiadakis, G. K., Perelman, D., Dahan, D., Merrill, B. D., Yu, F. B., Topf, M., Gonzalez, C. G., Van Treuren, W., Han, S., Robinson, J. L., Elias, J. E., Sonnenburg, E. D., Gardner, C. D., & Sonnenburg, J. L. (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
Study summary:
Study type:
Randomized controlled dietary trial in 36 healthy U.S. adults (mean ≈ 52 y). For 10 weeks one arm (18 people) ramped to ≈ 6 daily servings of fermented foods (yogurt, kefir, kimchi, kombucha); the other arm (18 people) added ≈ 20 g/day of extra plant fiber from beans, whole grains, nuts, fruit and veg. The independent variable was the assigned diet category—fermented foods versus high fiber.
Observed benefits:
Fermented-food eaters experienced (1) a steady rise in gut-microbe diversity and (2) a cohort-wide fall in 19 blood inflammatory proteins, indicating a quieter immune state. High-fiber eaters instead showed (1) no diversity change but (2) more microbial genes for breaking down complex carbs and modest shifts in stool metabolites; immune effects were highly individual and lacked a clear anti-inflammatory signal.
Mechanisms of action:
Fermented foods deliver live microbes plus fermentation by-products that can directly seed new species and tone down inflammatory pathways (e.g., IL-6, IL-12). Extra fiber largely feeds the microbes you already have, expanding enzymes that digest fiber and producing short-chain fatty acids, but diversity gains depend on the starting community.
Side effects:
Both diets were well tolerated; minor digestive complaints occurred but did not differ between groups, and no serious adverse events were reported.
Strength of evidence:
Randomization, high adherence and dense “multi-omic” sampling give solid internal validity, yet the study is small, short (10 weeks of feeding), unblinded and confined to healthy, well-educated adults, limiting generalizability. Evidence is therefore promising but moderate. Larger, longer trials—especially ones combining the two strategies—are needed.
Why a combo might help:
Although not tested here, pairing fermented foods (which add new microbes) with prebiotic fiber (which feeds them) could in theory amplify both diversity and beneficial fermentation, potentially delivering bigger anti-inflammatory effects than either alone. This remains a hypothesis awaiting direct study.