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Ma H, Yu Z, Zhao Y, Li L, Liu Y, Liu Y. Goat milk fermented with combined lactic acid bacterium alter microbial community structures and levels of the targeted short-chain fatty acids in the large intestine of mice. Food Res Int 2022; 157:111352. [DOI: 10.1016/j.foodres.2022.111352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/15/2022] [Accepted: 05/05/2022] [Indexed: 11/25/2022]
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Mafra D, Borges NA, Alvarenga L, Ribeiro M, Fonseca L, Leal VO, Shiels PG, Stenvinkel P. Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet? Crit Rev Food Sci Nutr 2022; 63:10173-10196. [PMID: 35593230 DOI: 10.1080/10408398.2022.2077300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Fermentation has been used since the Early Neolithic period to preserve foods. It has inherent organoleptic and nutritive properties that bestow health benefits, including reducing inflammation and oxidative stress, supporting the growth of salutogenic microbiota, enhancing intestinal mucosal protection and promoting beneficial immunometabolic health effects. The fermentation of food with specific microbiota increases the production salutogenic bioactive compounds that can activate Nrf2 mediated cytoprotective responses and mitigate the effects of the 'diseasome of aging' and its associated inflammageing, which presents as a prominent feature of obesity, type-2 diabetes, cardiovascular and chronic kidney disease. This review discusses the importance of fermented food in improving health span, with special reference to cardiometabolic diseases.
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Affiliation(s)
- D Mafra
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil
- Graduate Program in Biological Sciences, Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - N A Borges
- Institute of Nutrition, University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - L Alvarenga
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil
| | - M Ribeiro
- Graduate Program in Biological Sciences, Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - L Fonseca
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil
| | - V O Leal
- Division of Nutrition, Pedro Ernesto University Hospital, University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - P G Shiels
- Wolfson Wohl Translational Research Centre, University of Glasgow, Bearsden, Glasgow, UK
| | - P Stenvinkel
- Division of Renal Medicine, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
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de Souza Pereira ÁM, de Almeida Sousa Lima LC, Lima LWS, Menezes TM, Vieira ÂM, de Souza Franco E, Paz ST, Maia CS, do Egito AS, Dos Santos KMO, Alonso Buriti FC, Maia MBDS. Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity. Probiotics Antimicrob Proteins 2022; 15:716-727. [PMID: 35029787 DOI: 10.1007/s12602-021-09898-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/21/2021] [Indexed: 10/19/2022]
Abstract
Despite functional goat milk products having emerged due to their importance for human nutrition and health, few studies have assessed the safety of consumption of goat dairy products containing potentially probiotic autochthonous lactic acid bacteria supplemented with prebiotic carbohydrates. Aiming this field, this study evaluated the safety of goat's milk fermented with Streptococcus thermophilus QGE, the autochthonous Limosilactobacillus mucosae CNPC007 culture, and the prebiotic inulin, through single- and repeated-dose oral toxicity tests (SDT and RDT, respectively) in animals. Ten female Swiss Webster mice were used for SDT evaluation - 2 groups, SDTc (20 mL/kg of filtered water) and SDTt (20 mL/kg of fermented milk) - and 40 Wistar rats for RDT - RDT3, RDT6, and RDT12 (treated with fermented milk at doses of 3 mL/kg, 6 mL/kg, and 12 mL/kg, respectively) and also RDTc (12 mL/kg of filtered water). For SDT, no signs of mortality or toxicity were observed, and the animals maintained the expected weight gain and feed intake. The RDT trials did not show mortality or signs of toxicity, as well as no change in body weight and organs, in the hematological and biochemical parameters, and also in relation to morphology and histology. Since the fermented milk did not cause any toxic effect in the conditions evaluated, it can be said that its no-adverse effect level (NOAEL) was considered to be higher than 20 mL/kg/day. Thus, the fermented milk with L. mucosae CNPC007 and inulin was considered to be of low toxicity, safe for use in rodents, and allowed for use in further studies.
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Affiliation(s)
- Áurea Marcela de Souza Pereira
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil.
| | | | - Laisa Wanessa Santos Lima
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil
| | - Tamires Meira Menezes
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil
| | - Ângela Magalhães Vieira
- Aggeu Magalhães Institute, Oswaldo Cruz Foundation, Av. Professor Moraes Rego, s/n, Recife, PE, 50670-901, Brazil
| | - Eryvelton de Souza Franco
- Department of Veterinary Medicine, Brazilian University Center (UNIBRA), Rua Padre Inglês, 257, Recife, PE, 50050-230, Brazil
| | - Silvânia Tavares Paz
- Department of Histology and Embryology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE, 50670-901, Brazil
| | - Carina Scanoni Maia
- Department of Histology and Embryology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE, 50670-901, Brazil
| | - Antônio Sílvio do Egito
- Embrapa Goats and Sheep, Northeast Regional Unity, Brazilian Agricultural Research Corporation, R. Osvaldo Cruz, 1143, Campina Grande, PB, 58428-095, Brazil
| | - Karina Maria Olbrich Dos Santos
- Embrapa Food Technology, Brazilian Agricultural Research Corporation, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil
| | | | - Maria Bernadete de Sousa Maia
- Department of Physiology and Pharmacology, Federal University of Pernambuco, Av. Professor Moraes Rego, s/n, Recife, PE 50670-901, Brazil
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