ArticleFrontiers in microbiology2026
Kefir-fermented soymilk reduces exercise-induced fatigue in mice by influencing the gut microbiota and short-chain fatty acid metabolism.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Fermented foods have obtained increasing attention because of their potential health advantages, particularly in modulating gut microbiota and metabolic functions. However, the impacts of fermented soymilk on exercise-induced fatigue and its basic mechanisms remain unclear. Here, mice were gavaged fermented soymilk (FM), unfermented soymilk (BM), or normal saline (Control) for 30 days, followed by an exhaustive swimming test. Fatigue-related biochemical parameters, antioxidant indices, gut microbiota composition, fecal short-chain fatty acids (SCFAs), and KEGG functional pathways were analyzed. FM significantly extended exhaustive swimming time compared with the Control and BM groups. It reduced serum LDH and BUN levels, increased glycogen storage, and improved antioxidant capacity, as indicated by elevated CAT activity and reduced MDA levels. FM markedly reshaped the gut microbiota by enriching SCFA-producing genera, including
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