101
|
Kittibunchakul S, Yuthaworawit N, Whanmek K, Suttisansanee U, Santivarangkna C. Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104710] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
|
102
|
Mashitoa FM, Manhivi VE, Akinola SA, Garcia C, Remize F, Shoko T, Sivakumar D. Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Florence M. Mashitoa
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Vimbainashe E. Manhivi
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Stephen A. Akinola
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Cyrielle Garcia
- Qualisud Univ MontpellierCIRAD, Institut AgroAvignon UniversitéUniv de La RéunionESIROI Montpellier France
| | - Fabienne Remize
- Qualisud Univ MontpellierCIRAD, Institut AgroAvignon UniversitéUniv de La RéunionESIROI Montpellier France
| | - Tinotenda Shoko
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| | - Dharini Sivakumar
- Phytochemical Food Network Group Department of Crop Sciences Tshwane University of Technology Pretoria West South Africa
| |
Collapse
|
103
|
Coniglio R, Díaz G, López C, Restelli M, Grassi E, Albertó E, Zapata P. Solid-state bioprocessing of sugarcane bagasse with Auricularia fuscosuccinea for phenolic compounds extraction. Prep Biochem Biotechnol 2021; 52:701-710. [PMID: 34651556 DOI: 10.1080/10826068.2021.1986722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Sugarcane bagasse is a natural source of phenolic compounds. However, these compounds are bound to lignocellulose components, reducing their ability to function as good antioxidants. These linkages are hydrolyzed by enzymes like β-glucosidases, increasing free phenolics. Auricularia is a food-grade genus capable of producing β-glucosidases. The aim of this work was (I) to determine naturally occurring species of Auricularia and (II) to obtain phenolic compounds through the solid-state bioprocessing of sugarcane bagasse. We have successfully isolated five strains that were assigned to the taxon A. fuscosuccinea. We determined β-glucosidase activity by fluorescence plate assay of the five isolated strains and adjusted an optimal temperature for mycelial growth at 30 °C. A. fuscosuccinea LBM 243 was chosen for solid-state bioprocessing of sugarcane bagasse. β-glucosidase activity (12.2 ± 0.62 U l-1) and protein content (51.58 ± 6.26 mg l-1) were highest on day 20 of culture. The maximum value of total phenolic content (507.5 ± 9.05 mg l-1) was obtained at day 20 and antioxidant capacity (34.44% ± 11.20) was highest at day 10, both in ethanolic extracts. The best performance of ethanol against methanol extraction in this work is highlighted considering ethanol to be a safe, efficient, and low-cost solvent.
Collapse
Affiliation(s)
- Romina Coniglio
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| | - Gabriela Díaz
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| | - Cinthya López
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| | - María Restelli
- Instituto Misionero de Biodiversidad, Puerto Iguazú, Misiones, Argentina
| | - Emanuel Grassi
- Instituto Misionero de Biodiversidad, Puerto Iguazú, Misiones, Argentina
| | - Edgardo Albertó
- Laboratorio de Micología y Cultivo de Hongos Comestibles y Medicinales. Instituto Tecnológico de Chascomús, Universidad Nacional de San Martín-CONICET. Chascomús, Buenos Aires, Argentina
| | - Pedro Zapata
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales, Instituto de Biotecnología Misiones "María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina.,CONICET, Buenos Aires, Argentina
| |
Collapse
|
104
|
Chung Y, Park JY, Lee JE, Kim KT, Paik HD. Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24. Antioxidants (Basel) 2021; 10:1614. [PMID: 34679749 PMCID: PMC8533331 DOI: 10.3390/antiox10101614] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/10/2021] [Accepted: 10/12/2021] [Indexed: 11/16/2022] Open
Abstract
Panax ginseng Meyer is used as a medicinal plant. The aim of this study was to ferment hydroponic ginseng with Lactococcus lactis KC24 and confirm its antioxidant activity and inhibitory effect on nitric oxide (NO) production. Flavonoid and phenol contents in fermented ginseng extracts were measured. Antioxidant activity was measured by DPPH, ABTS, reducing power, FRAP and β-carotene assays. Additionally, inhibitory effects on NO production and toxicity of the fermented extract were determined using RAW 264.7 cells. Phenol and flavonoid contents increased as the fermentation time increased, and the contents were higher in hydroponic ginseng than in soil-cultivated ginseng. The DPPH assay revealed that the antioxidant activity of the 24 h fermented extract significantly increased from 32.57% to 41% (p < 0.05). The increase in antioxidant activity may be affected by an increase in phenol and flavonoid contents. At 1 mg/mL solid content, the 24 h fermented hydroponic ginseng extract inhibited NO production from 9.87 ± 0.06 μM to 1.62 ± 0.26 μM. In conclusion, the increase in antioxidant activity affects the inhibition of NO production, suggesting that fermented hydroponic ginseng may be used in the industries of functional food and pharmaceutical industry as a functional material with anti-inflammatory effects.
Collapse
Affiliation(s)
| | | | | | | | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.C.); (J.-Y.P.); (J.-E.L.); (K.-T.K.)
| |
Collapse
|
105
|
Chuah HQ, Tang PL, Ang NJ, Tan HY. Submerged fermentation improves bioactivity of mulberry fruits and leaves. CHINESE HERBAL MEDICINES 2021; 13:565-572. [PMID: 36119358 PMCID: PMC9476717 DOI: 10.1016/j.chmed.2021.09.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/14/2022] Open
Abstract
Objective Mulberry (Morus spp.) fruits and leaves have been proven to possess nutraceutical properties. Due to its fast and easy growing characteristics, mulberry fruits (MF) and leaves (ML) potentially emerge as a great source of functional foods. This study aims to enhance bioactivities (antioxidant, anti-inflammation, and hypoglycemic activity) of MF and ML via submerged fermentation using bacteria (Lactobacillus plantarum TAR 4), yeast (Baker’s yeast and red yeast) and fungi (Tempeh and Tapai starter). Methods In this study, 25% (mass to volume ratio) of MF and ML were fermented (48 h) with 1% (mass to volume ratio) of different microbial cultures, respectively. Effects of different fermentations on MF and ML were determined based on the changes of total phenolics (TPC), flavonoids (TFC), anthocyanins, total sugar, DPPH activity, ferric reducing antioxidant power (FRAP), albumin denaturation inhibition activity (ADI), anti-lipoxygenase activity and α-amylase inhibition activity (AI). Results Generally, ML had higher AI than MF. However, MF exhibited higher DPPH, FRAP and anti-lipoxygenase activity than ML. After all forms of fermentation, DPPH and AI activity of MF and ML were increased significantly (P < 0.05). However, the effects of fermentation on TPC, FRAP, ADI and anti-lipoxygenase activity of MF were in contrast with ML. TPC, FRAP and anti-lipoxygenase activity of ML were enhanced, but reduced in MF after fermentation. Although the effects exerted by different microorganisms in MF and ML fermentation were different, the bioactivities of MF and ML were generally improved after fermentation. Fermentation by Tempeh starter enhanced TPC (by 2-fold), FRAP (by 2.3-fold), AI (at 10% increment) and anti-lipoxygenase activity (by 5-fold) of ML, whereas Tapai fermentation effectively enhanced the DPPH (at 17% increment) and ADI (by 2-fold) activity of MF. Conclusion Findings of this study provide an insight into the future process design of MF and ML processing into novel functional foods.
Collapse
|
106
|
Alsadi N, Mallet JF, Matar C. miRNA-200b Signature in the Prevention of Skin Cancer Stem Cells by Polyphenol-enriched Blueberry Preparation. J Cancer Prev 2021; 26:162-173. [PMID: 34703819 PMCID: PMC8511576 DOI: 10.15430/jcp.2021.26.3.162] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 09/18/2021] [Accepted: 09/23/2021] [Indexed: 12/24/2022] Open
Abstract
Exposure of the skin to solar UV radiation leads to inflammation, DNA damage, and dysregulation of cellular signaling pathways, which may cause skin cancer. Photochemoprevention with natural products is an effective strategy for the control of cutaneous neoplasia. Polyphenols have been proven to help prevent skin cancer and to inhibit the growth of cancer stem cells (CSCs) through epigenetic mechanisms, including modulation of microRNAs expression. Thus, the current study aimed to assess the effect of polyphenol enriched blueberry preparation (PEBP) or non-fermented blueberry juice (NBJ) on expression of miRNAs and target proteins associated with different clinicopathological characteristics of skin cancer such as stemness, motility, and invasiveness. We observed that PEBP significantly inhibited the proliferation of skin CSCs derived from different melanoma cell lines, HS 294T and B16F10. Moreover, PEBP was able to reduce the formation of melanophores. We also showed that the expression of the CD133+ stem cell marker in B16F10 and HS294T cell lines was significantly decreased after treating the cells with PEBP in comparison to the NBJ and control groups. Importantly, tumor suppressors' miR-200s, involved in the regulation of the epithelial-to-mesenchymal transition and metastasis, were strikingly upregulated. In addition, we have shown that a protein target of the tumor suppressor miR200b, ZEB1, was also significantly modulated. Thus, the results demonstrates that PEBP possesses potent anticancer and anti-metastatic potentials and may represent a novel chemopreventative agent against skin cancer.
Collapse
Affiliation(s)
- Nawal Alsadi
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Canada
| | - Jean-François Mallet
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Canada
| | - Chantal Matar
- Department of Cellular and Molecular Medicine, Faculty of Medicine, University of Ottawa, Canada.,Department of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Canada
| |
Collapse
|
107
|
Jo YM, Kim GY, Kim SA, Cheon SW, Kang CH, Han NS. Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages. Front Microbiol 2021; 12:745952. [PMID: 34659181 PMCID: PMC8511794 DOI: 10.3389/fmicb.2021.745952] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 09/09/2021] [Indexed: 12/04/2022] Open
Abstract
The goal of this study was to develop a starter strain of Limosilactobacillus fermentum which is beneficial for human health and suitable for rice fermentation. To achieve the goal, the characteristics of 25 strains of L. fermentum were compared in terms of health promoting potentials and rice fermenting abilities. L. fermentum MG7011 was selected as a superior strain to meet the required properties. First, as probiotic traits, the strain had tolerance to gastrointestinal conditions and ability to adhere to Caco-2 and HT-29 cells. The strain showed the antioxidative activity, anti-inflammatory activity, and a protective effect on the epithelial barrier. Next, as starter traits for rice fermentation, MG7011 exhibited proper fermentation profiles in rice solution, such as fast growth rate, pH and metabolite changes, amylase and phytase activities, and optimal viscosity changes for beverage. In conclusion, L. fermentum MG7011 has excellent probiotic activities and proper starter traits in rice, thereby it can be used as a suitable probiotic starter for rice fermentation.
Collapse
Affiliation(s)
- Yu Mi Jo
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - Ga Yun Kim
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | - Seong Won Cheon
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea
| |
Collapse
|
108
|
Luciana Del Valle R, Carmen M, María José RV, María SF. Utilization of Oenococcus oeni strains to ferment grape juice: Metabolic activities and beneficial health potential. Food Microbiol 2021; 101:103895. [PMID: 34579855 DOI: 10.1016/j.fm.2021.103895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/28/2021] [Accepted: 08/29/2021] [Indexed: 12/01/2022]
Abstract
This study aimed to investigate the behavior of Oenococcus oeni MS9 and MS46 strains in sterile grape juice (SGJ, pH 4.0) incubated at 30 °C, in terms of growth and glucose, organic acids and total phenolic compounds utilization. In addition, their antimicrobial activity and the changes in antioxidant properties of fermented juice with selected strain were evaluated. Both strains grew without lag period by ~1.40 log CFU/mL at 12 days with maximum growth rates of about 0.019 h-1. After this time the MS9 and MS46 strains counts declined by 0.6 log units and remained unchanged respectively. O. oeni MS46 was evaluated in SGJ for low inoculum size (~104 CFU/mL). In this condition it also grew without lag period by 3.11 ± 0.01 log CFU/mL with a μmax of 0.05 h-1. Glucose and L-malic and citric acids were simultaneously utilized but at different rates and extents, yielding mainly lactic acid with concomitant pH reduction. Acetic acid ranged between 11 and 19 mmol/L. Total phenolic compounds significantly decreased in fermented SGJ with strain MS9 but not MS46. In this last condition, the antioxidant activity increased by 21%. In addition, both O. oeni strains showed antibacterial properties against Escherichia coli 700, Salmonella Typhimurium and Listeria monocytogenes. O. oeni strains, especially MS46, with the ability to growth in SGJ, high malolactic potential and adequate sugars and organic acids profiles from the sensorial viewpoint may be used to ferment grape juice with safer and healthier properties than fresh juice.
Collapse
Affiliation(s)
- Rivero Luciana Del Valle
- Instituto de Microbiología, Facultad de Bioquimica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000, Tucumán, Argentina; Researches of CCT NOA Sur-CONICET, Argentina
| | - Maturano Carmen
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, CONICET), Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - Rodríguez-Vaquero María José
- Instituto de Microbiología, Facultad de Bioquimica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000, Tucumán, Argentina; Researches of CCT NOA Sur-CONICET, Argentina
| | - Saguir Fabiana María
- Instituto de Microbiología, Facultad de Bioquimica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000, Tucumán, Argentina; Researches of CCT NOA Sur-CONICET, Argentina.
| |
Collapse
|
109
|
Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1020026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The bioprocessing strategy is an effective approach to improve bioavailability and stability of bioactive compounds for designing functional foods and ingredients. In this study, food barley was bio-transformed to improve functional bioactives by sprouting, coupled with beneficial lactic acid bacteria (LAB)-based fermentation. Dairy Kefir culture with mixed beneficial LAB strains was targeted to ferment aqueous slurries of sprouted hulless food barley flour (unpigmented, purple, and black barley) for 72 h, and modulation of phenolic-linked antioxidant and anti-hyperglycemic functionalities were evaluated using in vitro assay models. The biochemical parameters analyzed were total soluble phenolic (TSP) content, profile of phenolic compounds, total antioxidant activity, and anti-hyperglycemic property-relevant α-amylase and α-glucosidase enzyme inhibitory activities. Furthermore, human gut health benefits of relevant properties of fermented slurries of barley flour were also evaluated based on growth of Kefir culture and subsequent determination of anti-bacterial potential against pathogenic human ulcer causing bacteria Helicobacter pylori. Kefir culture-mediated fermentation of 48-h sprouted barley flours improved the TSP content and associated antioxidant and anti-hyperglycemic functionalities. Additionally, anti-bacterial potential against H. pylori and sustaining active growth of viable LAB cells above the minimum level required for probiotic activity were also observed in fermented food barley flour slurries.
Collapse
|
110
|
Canaviri-Paz P, Oscarsson E, Håkansson Å. Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
|
111
|
Lembong E, Djali M, Utama GL. Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2021. [DOI: 10.11118/actaun.2021.048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
112
|
Yakubu CM, Sharma R, Sharma S. Fermentation of locust bean (
Parkia biglobosa
): modulation in the anti‐nutrient composition, bioactive profile,
in vitro
nutrient digestibility, functional and morphological characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Caleb Maina Yakubu
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
- Department of Food Science and Technology School of Agriculture and Agricultural Technology Federal University of Technology Minna Niger PMB 65 Nigeria
| | - Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| |
Collapse
|
113
|
Improving Phenolic-Linked Antioxidant, Antihyperglycemic and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1020020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Beneficial lactic acid bacteria (LAB)-based fermentation is an effective bioprocessing approach to improve human-health-targeted functional benefits of plant-based food substrates, such as cereal grains. Previously, we observed high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in whole grain Emmer (hulled). In this study, beneficial LAB (Lactiplantibacillus plantarum) was recruited to ferment (0–72 h) aqueous extracts (0.4 g/mL concentration) of previously optimized hulled Emmer wheat and conventional red spring wheat cv. Barlow. The fermented and unfermented (control) wheat extracts were analyzed for phenolic content, phenolic profile, antioxidant activity, and antihyperglycemic properties (α-amylase and α-glucosidase enzyme inhibitory activity) using in vitro assay models. Additionally, antimicrobial activity against pathogenic bacteria Helicobacter pylori, and potential prebiotic activity supporting the growth of beneficial Bifidobacterium longum were also investigated. Improvement in antioxidant activity and antihyperglycemic functional benefits were observed, while soluble phenolic content remained high after 72 h fermentation. Antimicrobial activity against H. pylori was also observed in 48 and 72 h fermented wheat extracts. This study provides an insight into the efficacy of LAB-based fermentation as a safe bioprocessing tool to design health-targeted functional foods and ingredients from underutilized whole grains like Emmer for targeting type 2 diabetes dietary benefits.
Collapse
|
114
|
Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes. Antioxidants (Basel) 2021; 10:antiox10071144. [PMID: 34356376 PMCID: PMC8301141 DOI: 10.3390/antiox10071144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 11/17/2022] Open
Abstract
The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based process (NFP) and filamentous fungi-based process (FFP) had elevated levels of total polyphenols, total tannins, and condensed tannins compared to young and mature tea leaves. The antioxidant studies also showed better the half-maximal inhibitory concentration (IC50) values for fermented leaves in both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays as well as improved ferric reducing antioxidant power (FRAP) compared to young and mature tea leaves. Extracts of NFP and FFP samples at concentrations of 50 and 100 ppm showed better protective effects against hydrogen peroxide (H2O2)-induced intracellular reactive oxygen species (ROS) production in HT-29 colorectal cells without exerting cytotoxicity. Additionally, lipopolysaccharide (LPS)-induced production of nitric oxide (a proinflammatory mediator as well as a reactive nitrogen species) was also inhibited by these fermented Miang extracts with an IC50 values of 17.15 μg/mL (NFP), 20.17 μg/mL (FFP), 33.96 μg/mL (young tea leaves), and 31.33 μg/mL (mature tea leaves). Therefore, both NFP-Miang and FFP-Miang showed the potential to be targeted as natural bioactive functional ingredients with preventive properties against free radical and inflammatory-mediated diseases.
Collapse
|
115
|
Gustaw K, Niedźwiedź I, Rachwał K, Polak-Berecka M. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods. Foods 2021; 10:foods10071603. [PMID: 34359473 PMCID: PMC8304663 DOI: 10.3390/foods10071603] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/24/2021] [Accepted: 07/08/2021] [Indexed: 12/12/2022] Open
Abstract
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.
Collapse
|
116
|
Anti-Oxidant and Anti-Inflammatory Substance Generated Newly in Paeoniae Radix Alba Extract Fermented with Plant-Derived Lactobacillus brevis 174A. Antioxidants (Basel) 2021; 10:antiox10071071. [PMID: 34356304 PMCID: PMC8300999 DOI: 10.3390/antiox10071071] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/01/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
Fermentation of medicinal herbs can be a significant technique to obtain bioactive compounds. Paeoniae Radix (PR) used in the present study is a well-known herbal medicine that exhibits anti-inflammatory and immunomodulatory activity. The aim of this study is to explore the possibility that a bioactive compound is newly generated in PR extract by fermentation with a plant-derived lactic acid bacteria Lactobacillus brevis 174A. We determined the anti-inflammatory activities in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The PR extract fermented with Lactobacillus brevis 174A markedly increased the total phenolic content, decreased intracellular ROS levels, inhibited the release of nitric oxide (NO). It also suppressed inflammatory cytokines IL-6, TNF-ɑ, while simultaneously downregulating the gene expressions of iNOS, IL-6, TNF-ɑ, and IL-1β compared to the unfermented PR extract. Furthermore, the bioactive compound newly generated from the fermentation was identified as pyrogallol. It inhibits the inflammatory responses in a dose-dependent manner suggesting that fermentation of the herbal extract used as a medium together with the plant-derived lactic acid bacterial strain may be a practical strategy to produce medicines and supplements for healthcare.
Collapse
|
117
|
Ghamry M, Li L, Zhao W. A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
118
|
Hameed A, Zafar M, Ahmad M, Sultana S, Bahadur S, Anjum F, Shuaib M, Taj S, Irm M, Altaf MA. Chemo-taxonomic and biological potential of highly therapeutic plant Pedicularis groenlandica Retz. using multiple microscopic techniques. Microsc Res Tech 2021; 84:2890-2905. [PMID: 34077585 DOI: 10.1002/jemt.23847] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 05/13/2021] [Accepted: 05/17/2021] [Indexed: 12/20/2022]
Abstract
Pedicularis groenlandica is one of the most important medicinal plant of Deosai Plateau (Gilgit-Baltistan) Pakistan. The present study was aim to evaluate the micromorphological features, phytochemical screening and pharmacological potential of P. groenlandica by using multiple microscopic techniques. Six different solvents were used to prepare P. groenlandica extracts. Phytochemical and antioxidant activities were determined calorimetrically. To investigate antidiabetic, α-amylase inhibition assay was performed. Cytotoxicity was tested using brine shrimp assay. Anti-leishmanial via MTT assay. Disc-diffusion assay was used for protein kinase inhibitory, antibacterial and antifungal activities. Palyno-anatomical study showed significant variation for the authentication and correct identification of this highly therapeutic plant by using light and scanning electron microscopic techniques. All extracts were found rich in phytochemicals, significant amount of phenolic and flavonoid contents were found in methanol extract (PGM) 95.78 mg GAE/g and 66.90 mg QE/g. Highest DPPH scavenging potential with IC50 88.65 μg/mL, total antioxidant capacity (60.33 mg AAE/g sample) and total reducing power (83.97 mg AAE/g) were found for PGM. Disc-diffusion method showed significant antibacterial and antifungal activities. Noticeable growth inhibition in L. tropica was displayed by n-hexane extract (IC50 112 μg/mL). Brine shrimp with highest LD50 (67.65 μg/mL) in ethyl-acetate extract. Ethanol extract gives persuasive protein kinase inhibition (26 mm) against Streptomyces 85-E hyphae. Highest alpha-amylase inhibition (74.10%) was found in n-hexane extract. In conclusion, our findings scientifically support the ethno-medicinal and biological potential of P. groenlandica. In future, the plant needs to be explored for further identification and isolation of bioactive compounds to develop new drugs to treat several aliments.
Collapse
Affiliation(s)
- Ayesha Hameed
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Zafar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Shazia Sultana
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Saraj Bahadur
- College of Forestry Hainan University, Haikou, China
| | - Farida Anjum
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Shuaib
- School of Ecology and Environmental Science, Yunnan University, Kunming, China
| | - Sehrish Taj
- State Key Laboratory of Marine Resource Utilization In South China Sea, Hainan University Haikou 570228, China
| | - Misbah Irm
- State Key Laboratory of Marine Resource Utilization In South China Sea, Hainan University Haikou 570228, China
| | | |
Collapse
|
119
|
Multari S, Guzzon R, Caruso M, Licciardello C, Martens S. Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: Physicochemical characteristics and phytochemical profiles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
120
|
Ibrahim D, Moustafa A, Shahin SE, Sherief WRIA, Abdallah K, Farag MFM, Nassan MA, Ibrahim SM. Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens. Front Vet Sci 2021; 8:644325. [PMID: 34124216 PMCID: PMC8193359 DOI: 10.3389/fvets.2021.644325] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 04/09/2021] [Indexed: 12/19/2022] Open
Abstract
The use of dried olive pomace as complementary energy sources in poultry feed is still limited due to its low protein and high fiber contents. Bioconversion of olive pomace through solid-state fermentation with or without exogenous enzymes is considered as a trial for improving its nutritional value. This study aimed to evaluate the effects of fermented olive pomace with or without enzymatic treatment on the growth, modulations of genes encoding digestive enzymes and glucose transporters, meat oxidative stability, and economic efficiency of broiler chickens. A total of 1400 day-old broiler chicks (Ross 308) were randomly allocated to seven dietary treatments with 10 replicates of 20 birds/replicate. Treatments included control (basal corn-soybean diet) and other six treatments in which basal diet was replaced by three levels (7.5, 15, and 30%) of fermented olive pomace (FOPI) or enzymatically fermented olive pomace (FOPII) for 42 days. The highest body weight gain was observed in groups fed 7.5 and 15% FOPII (increased by 6.6 and 12.5%, respectively, when compared with the control group). Also, feeding on 7.5 and 15% FOPII yielded a better feed conversion ratio and improved the digestibility of crude protein, fat, and crude fiber. The expression of the SGLT-1 gene was upregulated in groups fed FOPI and FOPII when compared with the control group. Moreover, the expression of the GLUT2 gene was elevated in groups fed 7.5 and 15% FOPII. By increasing the levels of FOPI and FOPII in diets, the expression of genes encoding pancreatic AMY2A, PNLIP, and CCK was upregulated (p < 0.05) when compared with the control. Fat percentage and cholesterol content in breast meat were significantly reduced (p < 0.05) by nearly 13.7 and 16.7% in groups fed FOPI and FOPII at the levels of 15 and 30%. Total phenolic and flavonoid contents in breast meat were significantly increased in groups fed 15 and 30% FOPI and FOPII when compared with the control group and even after a long period of frozen storage. After 180 days of frozen storage, the inclusion of high levels of FOP significantly increased (p < 0.05) the levels of glutathione peroxide and total superoxide dismutase and meat ability to scavenge free radical 1,1-diphenyl-2-picrylhydrazyl. Furthermore, the highest net profit and profitability ratio and the lowest cost feed/kg body gain were achieved in groups fed 7.5 and 15% of FOPII, respectively. The results of this study indicated that dietary inclusion of 15% FOPII could enhance the growth performance and economic efficiency of broiler chickens. Moreover, a higher inclusion level of FOPI or FOPII could enhance the quality and increase the oxidative stability of frozen meat and extend the storage time.
Collapse
Affiliation(s)
- Doaa Ibrahim
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Amira Moustafa
- Department of Physiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Sara E Shahin
- Department of Animal Wealth Development, Veterinary Economics and Farm Management, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Wafaa R I A Sherief
- Department of Animal Wealth Development, Animal Breeding, and Production, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Karima Abdallah
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Mohamed F M Farag
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Mohamed A Nassan
- Department of Clinical Laboratory sciences, Turabah University College, Taif University, Taif, Saudi Arabia
| | - Seham M Ibrahim
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| |
Collapse
|
121
|
Allai FM, Azad ZRAA, Gul K, Dar BN. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15071] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Farhana Mehraj Allai
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - ZRAA Azad
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
| | - Khalid Gul
- Department of Food Process Engineering National Institute of Technology Rourekla India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| |
Collapse
|
122
|
Tian W, Hu R, Chen G, Zhang Y, Wang W, Li Y. Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation. Food Chem 2021; 362:130135. [PMID: 34077856 DOI: 10.1016/j.foodchem.2021.130135] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/12/2021] [Accepted: 05/13/2021] [Indexed: 11/29/2022]
Abstract
Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect of simulated gastrointestinal digestion and probiotic fermentation on releasing of phenolic acids from whole wheat foods (bread, cookie, and pasta). Kinetics results showed that more phenolic acids were released within the first hour of gastric and intestinal digestions compared to the prolonged digestion. Lactobacillus rhamnosus GG, a common probiotic strain, released additional phenolic acids from the digestive residues during fermentation. Simulated digestion released more soluble trans-ferulic acid than chemical extraction in breads (17.69 to 102.71 µg/g), cookie (15.81 to 54.43 µg/g), and pasta (4.88 to 28.39 µg/g). Phenolic acid composition of whole wheat products appeared to be better estimated by digestion methods than the chemical extraction method. The unique insoluble-bound nature and fermentability of wheat phenolic acids may lead to a mechanistic understanding of whole grain consumption for potential colorectal cancer prevention.
Collapse
Affiliation(s)
- Wenfei Tian
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Ruijia Hu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yiqin Zhang
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS 66506, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| |
Collapse
|
123
|
Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Crit Rev Food Sci Nutr 2021; 62:7866-7904. [PMID: 33970701 DOI: 10.1080/10408398.2021.1920569] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
Collapse
Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
| |
Collapse
|
124
|
Xie J, Liu S, Dong R, Xie J, Chen Y, Peng G, Liao W, Xue P, Feng L, Yu Q. Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5026-5039. [PMID: 33902286 DOI: 10.1021/acs.jafc.1c00752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
This study is aimed at exploring the release of bound polyphenols (BP) from insoluble dietary fiber (IDF) and its mechanism by solid-state fermentation (SSF) via Trichoderma viride. The results indicated that BP released by SSF (5.55 mg GAE/g DW) was significantly higher than by alkaline hydrolysis. In addition, 39 polyphenols and catabolites were detected, and the related biotransformation pathways were speculated. Quantitative analysis showed that SSF released more ferulic acid, p-coumaric acid, and organic acids, which led to advances in antioxidant, α-amylase, and α-glucosidase inhibitory activities. Furthermore, structural characteristics (scanning electron microscopy, X-ray diffraction, thermos gravimetric analysis, and Fourier transform infrared spectroscopy) and dynamic changes of carbohydrate-hydrolyzing enzymes indicated that the destruction of hemicellulose and the secretion of xylanase were vital for releasing BP. Overall, this study demonstrated that SSF was beneficial to release BP from IDF, which could provide insight into utilizing agricultural byproducts in a more natural and economical way.
Collapse
Affiliation(s)
- Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shuai Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Guanyi Peng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Wang Liao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Puyou Xue
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| |
Collapse
|
125
|
Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
Collapse
Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
| |
Collapse
|
126
|
Mashitoa FM, Akinola SA, Manhevi VE, Garcia C, Remize F, Slabbert RM, Sivakumar D. Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion. Foods 2021; 10:foods10050962. [PMID: 33924943 PMCID: PMC8145966 DOI: 10.3390/foods10050962] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/25/2021] [Accepted: 04/25/2021] [Indexed: 12/23/2022] Open
Abstract
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.
Collapse
Affiliation(s)
- Florence M. Mashitoa
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.M.M.); (R.M.S.)
| | - Stephen A. Akinola
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
| | - Vimbainashe E. Manhevi
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
| | - Cyrielle Garcia
- Qualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, France; (C.G.); (F.R.)
| | - Fabienne Remize
- Qualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, France; (C.G.); (F.R.)
| | - Retha. M. Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.M.M.); (R.M.S.)
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
- Correspondence:
| |
Collapse
|
127
|
Maietti A, Tedeschi P, Catani M, Stevanin C, Pasti L, Cavazzini A, Marchetti N. Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle ( Urtica dioica) Leaves. Foods 2021; 10:foods10050938. [PMID: 33922901 PMCID: PMC8146119 DOI: 10.3390/foods10050938] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/21/2021] [Accepted: 04/21/2021] [Indexed: 11/23/2022] Open
Abstract
Stinging nettle (Urtica dioica) is an edible plant, well-known for its nutritional and nutraceutical properties. Stinging nettle leaves are typically rich in fibers, minerals and vitamins, as well as antioxidant compounds, i.e., polyphenols and carotenoids. Due to these reasons, since ancient times stinging nettle has been widely used in Italy as an ingredient in foods and beverages as a therapeutic agent. This work provides an investigation focused on bread enrichment with nettle leaves and the improvement of bread proximate composition in minerals, fibers and antioxidant compounds during product preparation. The comparison between plain and nettle enriched white bread shows a significant increase in fibers and nutrients, i.e., calcium and copper levels. Nettle enrichment also provides an increase in lutein and β-carotene, as well as in total phenols and antioxidant activity. These last two nutritional elements are remarkably high in enriched bread and it has been found that phenolic concentration increases during breadmaking steps, from kneading to primary dough fermentation and from secondary fermentation of shaped loaves to baking.
Collapse
|
128
|
Muhialdin BJ, Zawawi N, Abdull Razis AF, Bakar J, Zarei M. Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses. Food Control 2021; 127:108140. [PMID: 33867696 PMCID: PMC8036130 DOI: 10.1016/j.foodcont.2021.108140] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/09/2021] [Accepted: 04/04/2021] [Indexed: 02/06/2023]
Abstract
The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3+, CD16+, CD56+). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.
Collapse
Affiliation(s)
- Belal J Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Natural Medicines and Product Research Laboratory, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia.,Natural Medicines and Product Research Laboratory, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Selangor, Malaysia
| | - Mohammad Zarei
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, 40450, Selangor, Malaysia
| |
Collapse
|
129
|
Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules 2021; 26:molecules26041035. [PMID: 33669237 PMCID: PMC7919833 DOI: 10.3390/molecules26041035] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 12/12/2022] Open
Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
Collapse
|
130
|
Bocchi S, Rocchetti G, Elli M, Lucini L, Lim CY, Morelli L. The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage. Food Res Int 2021; 142:110216. [PMID: 33773694 DOI: 10.1016/j.foodres.2021.110216] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 02/06/2023]
Abstract
Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health, which have led to the introduction of more food products on the market, including oat beverages. The fibre components found in the oat are recognized for their beneficial effects, despite other bioactive compounds with healthy properties being present. This work aimed to evaluate the metabolites profile of a commercial oat beverage, either fermented with lactic bacteria or not, following in vitro gastro-intestinal digestion. UHPLC-QTOF untargeted metabolomics allowed investigation of the bioaccessibility of health-related metabolites from the oat beverage at the intestinal level. The results identified flavonoids, phenolic acids (avenanthramides), amino acids and steroids as the major classes of compounds. In particular, after in vitro digestion, amino acids, peptides, and phenolic acids showed the highest increases. The co-fermentation of oat milk by Lactobacillus spp. and Bifidobacterium spp. strains decreased the levels of both lignans and phytic acid, while increased the levels of some polyphenols like avenanthramides. Furthermore, fermentation by microorganisms increased the bioaccessibility of specific amino acids, vitamins, and polyphenols (flavonoids and phenolic acids). Interestingly, despite lacking a significant part of beta-glucans, the HPAEC-PAD profiling of our oat beverage evidenced that the fermentation process did not alter the oligosaccharides profile, thus preserving its prebiotic potential. The phytochemical profile of oat milk was shown to have a functional potential. Nonetheless, the fermentation by bacterial strains changed the profile of metabolites during in vitro digestion, thus offering an interesting option in the future development of cereal-based beverages.
Collapse
Affiliation(s)
- Serena Bocchi
- Coree S.r.l., Piazza San Babila 5, 20122 Milan, Italy; Department for Sustainable Food Processes, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy.
| | - Gabriele Rocchetti
- Department for Sustainable Food Processes, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy.
| | - Marina Elli
- Coree S.r.l., Piazza San Babila 5, 20122 Milan, Italy; AAT-Advanced Analytical Technologies S.r.l., Via P. Majavacca, 12, 29017 Fiorenzuola d'Arda (Piacenza), Italy.
| | - Luigi Lucini
- Department for Sustainable Food Processes, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy.
| | | | - Lorenzo Morelli
- Department for Sustainable Food Processes, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy.
| |
Collapse
|
131
|
Abstract
Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters.
Collapse
|
132
|
Cizeikiene D, Gaide I, Basinskiene L. Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread. Foods 2021; 10:171. [PMID: 33467006 PMCID: PMC7830237 DOI: 10.3390/foods10010171] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 01/16/2023] Open
Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.
Collapse
Affiliation(s)
| | | | - Loreta Basinskiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania; (D.C.); (I.G.)
| |
Collapse
|
133
|
Protective Effect of Prunus mume Fermented with Mixed Lactic Acid Bacteria in Dextran Sodium Sulfate-Induced Colitis. Foods 2020; 10:foods10010058. [PMID: 33383792 PMCID: PMC7823353 DOI: 10.3390/foods10010058] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/18/2020] [Accepted: 12/26/2020] [Indexed: 02/07/2023] Open
Abstract
The fruit of Prunus mume (PM) is widely cultivated in East Asia, and it has been used as a folk medication for gastrointestinal disorders, e.g., diarrhea, stomach ache and ulceration. In this study, the pectinase-treated PM juice (PJ) was fermented with Lactobacillus strains containing fundamental organic acids and free amino acids. The PJ fermented with Lactobacillus plantarum and L. casei (FP) was investigated for its protective effect in dextran sodium sulfate (DSS)-induced colitis mice model. The administration of FP reduced lipid peroxidation and histopathological colitis symptoms, e.g., shortening of the colon length, depletion of mucin, epithelial injury and ulceration, in colonic tissues. The FP-supplemented group showed the alleviation of pro-inflammatory cytokines. Compared with the DSS control group, the supplementation of FP significantly reduced the levels of serum interferon-γ (IFN-γ), interleukin (IL)-1β, IL-6, IL-12 and IL-17 as well as colonic tumor necrosis factor-α, IFN-γ, IL-12 and IL-17. Furthermore, the DSS-induced TUNEL-positive area was significantly reduced by the FP supplementation. These results show that the supplementation of FP fermented with mixed lactic acid bacteria, L. plantarum and L. casei, elucidated the protective effect in DSS-induced colitis mice. Hence, this study suggests that FP can be utilized as a natural therapeutic agent for colitis and intestinal inflammation.
Collapse
|
134
|
Chen L, Wu D, Schlundt J, Conway PL. Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties. Front Microbiol 2020; 11:609734. [PMID: 33343554 PMCID: PMC7744343 DOI: 10.3389/fmicb.2020.609734] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 11/17/2020] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.
Collapse
Affiliation(s)
- Liwei Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore
| | - Daoyan Wu
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Joergen Schlundt
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore
| | - Patricia L Conway
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore.,Centre for Marine Science and Innovation, School of Biological, Earth and Environmental Sciences, The University of New South Wales, Sydney, NSW, Australia
| |
Collapse
|
135
|
Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110243] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
136
|
An insight to fermented edible insects: A global perspective and prospective. Food Res Int 2020; 137:109750. [PMID: 33233312 DOI: 10.1016/j.foodres.2020.109750] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 08/30/2020] [Accepted: 09/22/2020] [Indexed: 11/24/2022]
Abstract
The practice of eating insects is not a new phenomenon; however, the interest for their consumption has increased in recent years due to their recognized nutritional value (high content of micro- and macronutrient), potential health benefits (presence of bioactive substances), and low-environmental impact (use of less resources and reduced pollution levels). Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non-recognizable form) to the development of innovative products, or as sources of novel bioactive compounds. In this context, evidence has suggested that alternative technologies, particularly fermentation, could be used the obtain diverse insect-based ingredients/products with unique properties. Therefore, the purpose of this narrative review was to provide an overview of the available literature on fermentation applied to obtain new insect-based products, to summarize the patents and patent-applications to protect fermented edible insect products and processes, as well as to enlist examples of current available products in the market.
Collapse
|
137
|
Chinma CE, Azeez SO, Sulayman HT, Alhassan K, Alozie SN, Gbadamosi HD, Danbaba N, Oboh HA, Anuonye JC, Adebo OA. Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread. J Food Sci 2020; 85:4281-4289. [PMID: 33216358 DOI: 10.1111/1750-3841.15527] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/12/2020] [Accepted: 10/15/2020] [Indexed: 01/18/2023]
Abstract
The composition (proximate, amino acids, in vitro protein digestibility [IVPD]), antinutritional factors (ANFs), functional properties, and antioxidant activity of fermented African yam bean flour (FAYBF) were determined in this study, and the effect of substituting FAYBF on the properties (nutritional, physical, and functional) of bread was investigated. Fermentation significantly (P ≤ 0.05) increased the levels of nutrients, IVPD, total phenolic content (TPC), and antioxidant activity in the flour, with significant (P ≤ 0.05) reduction in ANFs. The water absorption capacity (WAC) and oil absorption capacity (OAC), and swelling capacity of the flour increased after fermentation, while bulk density decreased. Substitution of wheat flour with FAYBF increased WAC and OAC, while peak viscosity decreased. Composite breads had higher nutritional, IVPD, TPC, and antioxidant activity than 100% wheat bread. The study demonstrates that FAYBF could be explored for the preparation of wheat-based bread, with reduced gluten levels. PRACTICAL APPLICATION: Bread is a staple food and this study can assist in increasing the utilization of neglected leguminous crops as well as addressing the challenge of malnutrition, prevalent in developing countries.
Collapse
Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.,Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Shakirah Omotoke Azeez
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Hudah Tahirah Sulayman
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Khadizat Alhassan
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Sharon Nelson Alozie
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Hammed Dada Gbadamosi
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Nahemiah Danbaba
- Food Technology and Value Addition Research Program, National Cereals Research Institute, Badeggi, Nigeria
| | - Henrietta Ayodele Oboh
- Department of Medical Biochemistry, School of Basic Medical Sciences, College of Medical Sciences, University of Benin, Benin, Nigeria
| | | | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
| |
Collapse
|
138
|
Liu J, Yu LL, Wu Y. Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12904-12915. [PMID: 32324395 DOI: 10.1021/acs.jafc.0c00705] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases, such as obesity, type 2 diabetes, cardiovascular diseases, and cancer. The health benefits of whole wheat foods are attributed to their bioactive components, including phytochemicals and dietary fiber. In this review, the current studies regarding bioactive components and their health-promoting roles and the underlying mechanisms were summarized and discussed. The current research advances in processing technologies capable of potentially enhancing the nutritional quality of wheat and wheat-based foods were also included. This review may promote the research, development, and consumption of whole wheat foods in reducing the risk of human chronic diseases.
Collapse
Affiliation(s)
- Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
| |
Collapse
|
139
|
Makhuvele R, Naidu K, Gbashi S, Thipe VC, Adebo OA, Njobeh PB. The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins. Heliyon 2020; 6:e05291. [PMID: 33134582 PMCID: PMC7586119 DOI: 10.1016/j.heliyon.2020.e05291] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/16/2020] [Accepted: 10/14/2020] [Indexed: 12/17/2022] Open
Abstract
Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.
Collapse
Affiliation(s)
- Rhulani Makhuvele
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Kayleen Naidu
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Velaphi C Thipe
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa.,Laboratório de Ecotoxicologia - Centro de Química e Meio Ambiente - Instituto de Pesquisas Energéticas e Nucleares (IPEN) - Comissão Nacional de Energia Nuclear- IPEN/CNEN-SP, Av. Lineu Prestes, 2242 - Butantã, 05508-000, São Paulo, Brazil
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Doornfontein Campus, Gauteng, 2028, South Africa
| |
Collapse
|
140
|
Laser scribed graphene: A novel platform for highly sensitive detection of electroactive biomolecules. Biosens Bioelectron 2020; 168:112509. [DOI: 10.1016/j.bios.2020.112509] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/03/2020] [Accepted: 08/09/2020] [Indexed: 01/05/2023]
|
141
|
Mutshinyani M, Mashau ME, Jideani AIO. Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Muvhuso Mutshinyani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, Limpopo Province, South Africa
| | - Mpho Edward Mashau
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, Limpopo Province, South Africa
| | - Afam Israel Obiefuna Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, Limpopo Province, South Africa
| |
Collapse
|
142
|
Koval D, Plocková M, Kyselka J, Skřivan P, Sluková M, Horáčková Š. Buckwheat Secondary Metabolites: Potential Antifungal Agents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11631-11643. [PMID: 32985180 DOI: 10.1021/acs.jafc.0c04538] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Research groups have put significant emphasis on the evaluation of nutritional, health-promoting, and other biological activities of secondary metabolites from buckwheat. Among these phytochemicals, phenolic and lipophilic antioxidants, particularly, phenolic acids, flavonoids, and tocopherols, have been the focus of the latest studies since antioxidant activity has recently been associated with the possibility of inhibiting fungal growth and mycotoxin biosynthesis. The mycotoxin contamination of cereal and pseudocereal grains caused primarily by Fusarium, Penicillium, and Aspergillus species poses a significant hazard to human health. Therefore, efforts to examine the involvement of plant antioxidants in the biosynthesis of mycotoxins at the transcriptional level have emerged. In addition, hydrophobic interactions of buckwheat phenolics with cell membranes could also explain their capacity to reduce fungal development. Eventually, possibilities of enhancing the biological activity of cereal and pseudocereal phytochemicals have been studied, and sourdough fermentation has been proposed as an efficient method to increase antioxidant activities. This effect could result in an increased antifungal effects of sourdough and bakery products. This review reports the main advances in research on buckwheat phenolics and other antioxidant phytochemicals, highlighting possible mechanisms of action and processes that could improve their biological activities.
Collapse
Affiliation(s)
- Daniel Koval
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Milada Plocková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Pavel Skřivan
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Marcela Sluková
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Šárka Horáčková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| |
Collapse
|
143
|
Adebo OA, Oyeyinka SA, Adebiyi JA, Feng X, Wilkin JD, Kewuyemi YO, Abrahams AM, Tugizimana F. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14794] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Samson Adeoye Oyeyinka
- School of Agriculture and Food Technology Alafua Campus University of the South Pacific Suva Fiji
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Xi Feng
- Department of Nutrition Food Science and Packaging San Jose State University One Washington Square San Jose CA95192USA
| | - Jonathan D. Wilkin
- Division of Engineering and Food Science School of Applied Sciences Abertay University Dundee United Kingdom
| | - Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P. O. Box 524Bunting Road Campus Johannesburg South Africa
| | - Adrian Mark Abrahams
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Fidele Tugizimana
- International R&D Omnia Group, Ltd P.O. Box 69888 Gauteng South Africa
| |
Collapse
|
144
|
Techaoei S, Jirayuthcharoenkul C, Jarmkom K, Dumrongphuttidecha T, Khobjai W. Chemical evaluation and antibacterial activity of novel bioactive compounds from endophytic fungi in Nelumbo nucifera. Saudi J Biol Sci 2020; 27:2883-2889. [PMID: 33100843 PMCID: PMC7569113 DOI: 10.1016/j.sjbs.2020.08.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 08/21/2020] [Accepted: 08/25/2020] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to characterize an endophytic fungi producing-bioactive compound from the aquatic plant, Nelumbo nucifera. All parts of such plant were cleaned with surface sterilization technique and cultured on potato dextrose agar to isolate endophytic fungi. The identification was characterized by morphological and molecular technique. Fungal isolates were screened to discover antimicrobial activities by disc diffusion method against Methicillin-resistant Staphylococcus aureus DMST20651 (MRSA). MIC and MBC for those crude fungal extracts were determined. Finally, the chemical profile of crude extract was determined by gas chromatography and mass spectrometry. Six endophytic fungi were isolated from the surface-satirized parts of N. nucifera. Based on disc diffusion assay, the highest antibacterial activity against MRSA was isolate ST9.1 identified as Aspergillus cejpii. Results demonstrated that the ethyl acetate extraction had more active fractions with MIC of 2.5 mg/ml and MBC concentration of 50.0 mg/ml. The crude extracts were developed to identify the chemical constituents by gas chromatography and mass spectrometry. The major component of crude extract of endophytic fungi was 5-(1H-Indol-3-yl)-4,5-dihydro-[1,2,4]triazin-3-ylamine (C11H11N5). Thus, the plant could be used in the treatment of infectious diseases caused by bacterial pathogen.
Collapse
Affiliation(s)
- Surachai Techaoei
- Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi 12130 Thailand.,Innovation of Plants Extraction and Biological Activity for Pharmaceutical Products, Food Supplement and Medical Drugs, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi 12130 Thailand
| | | | - Khemjira Jarmkom
- Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi 12130 Thailand.,Innovation of Plants Extraction and Biological Activity for Pharmaceutical Products, Food Supplement and Medical Drugs, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi 12130 Thailand
| | - Thisakorn Dumrongphuttidecha
- Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi 12130 Thailand.,Innovation of Plants Extraction and Biological Activity for Pharmaceutical Products, Food Supplement and Medical Drugs, Thai Traditional Medicine College, Rajamangala University of Technology Thanyaburi 12130 Thailand
| | - Warachate Khobjai
- Department of Clinical Chemistry, Faculty of Medical Technology, Nation University No. 444 Vajiravuth Damnern Road, Prabat Sub-district, Mueang District, Lampang 52000, Thailand
| |
Collapse
|
145
|
Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103042] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
146
|
Barros RGC, Pereira UC, Andrade JKS, de Oliveira CS, Vasconcelos SV, Narain N. In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects. Food Res Int 2020; 136:109614. [PMID: 32846632 DOI: 10.1016/j.foodres.2020.109614] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/24/2020] [Accepted: 08/01/2020] [Indexed: 01/27/2023]
Abstract
A bioaccessibility study on polyphenols, flavonoids and antioxidant capacity after the in vitro simulated digestion was evaluated for extract of fruit (caja-umbu, cashew apple, canafistula, cupuassu, soursop, manguba and strawberry) residues. The results show that ORAC assay presented a significant increase (p ≤ 0.05) in bioaccessibility varying from 35.99 ± 0.02% (caja-umbu residue) to 339.83 ± 0.06% (cupuassu residue) after the digestion process. Approximately 15.01 ± 1.54 to 237.77 ± 4.10% of phenolic compounds were bioaccessible after probiotics fermentation. The identification and quantification of phenolic compounds were performed through the UHPLC-QDa-MS system. Catechin and epicatechin were widely detected in all fruit residues. After the gastrointestinal digestion and probiotics fermentation the contents of simple phenolics and hydroxybenzoic acids increased. Also, the α-amylase inhibitory activity exhibited a maximum value of 98.66 ± 1.41% for soursop residue. To the best of our knowledge, for the first time, bioaccessibility study on caja-umbu, canafistula and manguba residues was performed in association with antidiabetic effects. The soursop residue presented the highest bioaccessibility and can be potentially explored for application in functional foods and pharmaceuticals. Therefore, the joint consumption of probiotics and phytochemicals are essential for the effective assimilation by the human organism.
Collapse
Affiliation(s)
- Romy Gleyse Chagas Barros
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil.
| | - Ubatã Corrêa Pereira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Julianna Karla Santana Andrade
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Stefanie Vieira Vasconcelos
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Narendra Narain
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| |
Collapse
|
147
|
Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing. SUSTAINABILITY 2020. [DOI: 10.3390/su12145853] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively.
Collapse
|
148
|
Danesi F, Calani L, Valli V, Bresciani L, Del Rio D, Bordoni A. (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction. Molecules 2020; 25:molecules25122792. [PMID: 32560366 PMCID: PMC7355583 DOI: 10.3390/molecules25122792] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/12/2020] [Accepted: 06/14/2020] [Indexed: 12/19/2022] Open
Abstract
It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human health. The current study was designed to compare the (poly)phenolic profile and content and antioxidant capacity of whole-grain (WG) cookies using chemical extraction and a more physiological approach based on simulated digestion. Three types of organic WG cookies (made with durum, Italian khorasan, or KAMUT® khorasan wheat) were considered, either fermented by Saccharomyces Cerevisiae or sourdough. Although the flour type and the fermentation process influenced the release of phytochemicals from the cookie matrix, in almost all samples, the simulated digestion appeared the most efficient procedure. Our results indicate that the use of chemical extraction for evaluation of the phytochemicals content and antioxidant capacity of food could lead to underestimation and underline the need for more physiological extraction methods.
Collapse
Affiliation(s)
- Francesca Danesi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (V.V.)
- Interdepartmental Center for Agri-food Industrial Research (CIRI Agrifood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Luca Calani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
| | - Veronica Valli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (V.V.)
| | - Letizia Bresciani
- Department of Veterinary Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy; (L.B.); (D.D.R.)
| | - Daniele Del Rio
- Department of Veterinary Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy; (L.B.); (D.D.R.)
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (V.V.)
- Interdepartmental Center for Agri-food Industrial Research (CIRI Agrifood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-0547-338955
| |
Collapse
|
149
|
Tsafrakidou P, Michaelidou AM, G. Biliaderis C. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020; 9:E734. [PMID: 32503142 PMCID: PMC7353534 DOI: 10.3390/foods9060734] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
Collapse
Affiliation(s)
- Panagiota Tsafrakidou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece;
| | - Alexandra-Maria Michaelidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| |
Collapse
|
150
|
Kewuyemi YO, Kesa H, Chinma CE, Adebo OA. Fermented Edible Insects for Promoting Food Security in Africa. INSECTS 2020; 11:E283. [PMID: 32380684 PMCID: PMC7290520 DOI: 10.3390/insects11050283] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/22/2020] [Accepted: 04/25/2020] [Indexed: 02/03/2023]
Abstract
Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent's food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects' product acceptability in SSA.
Collapse
Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa;
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa;
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria;
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Johannesburg, Gauteng, South Africa
| |
Collapse
|