Scientists from the University of Marseille in France found that consumption of external fermentation products played a role in the expansion of hominid brains. The study was published on: magazine Communication Biology.
The volume of the human brain has tripled during evolution, but scientists did not know why for a long time. None of the existing hypotheses can fully explain this phenomenon. Therefore, researchers proposed a new “external fermentation” hypothesis.
In the human gastrointestinal tract, particularly the colon, commensal bacteria break down organic food substances into nutrients such as short-chain fatty acids through a process called internal fermentation. It provides additional energy from undigested fiber and increases the absorption of vitamins and minerals.
External fermentation provides similar benefits. According to the researchers, over the course of evolution the large intestine has undergone a significant 74% reduction, indicating a reduced need to break down plant foods.
Early hominins could transport and store food by inadvertently initiating external fermentation. Over time, this practice may have evolved into a culturally embedded phenomenon that promotes brain expansion and cognitive development. Thus, the adoption of fermentation technology by early hominins was a key mechanism for human brain expansion and gut contraction.
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