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Borém FM, Rabelo MHS, de Carvalho Alves AP, Santos CM, Pieroni RS, Nakajima M, Sugino R. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans. Food Chem 2024; 446:138820. [PMID: 38430763 DOI: 10.1016/j.foodchem.2024.138820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024]
Abstract
This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.
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Affiliation(s)
- Flávio Meira Borém
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Mariane Helena Sances Rabelo
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil.
| | - Ana Paula de Carvalho Alves
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Cláudia Mendes Santos
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Rodrigo Soares Pieroni
- Associação dos Cafeicultores da Canastra, Estrada Parnacanastra, KM 1, Zona Rural, São Roque de Minas, MG, Brasil
| | - Makoto Nakajima
- Suntory Beverage & Food Limited, Tokyo Square Garden, 3-1-1 Kyobashi, Chuo-ku, Tokyo 104-0031, Japan
| | - Ryosuke Sugino
- Suntory Beverage & Food Limited, Tokyo Square Garden, 3-1-1 Kyobashi, Chuo-ku, Tokyo 104-0031, Japan
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Helena Sances Rabelo M, Meira Borém F, Paula de Carvalho Alves A, Soares Pieroni R, Mendes Santos C, Nakajima M, Sugino R. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics. Food Chem 2024; 444:138608. [PMID: 38325081 DOI: 10.1016/j.foodchem.2024.138608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 01/25/2024] [Accepted: 01/26/2024] [Indexed: 02/09/2024]
Abstract
Mixed starter cultures of lactic acid bacteria and yeasts used in the production of fermented foods, including coffee, can improve the sensory quality and food safety. The objective of this study was to evaluate the effects of fermentation of coffee with inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae and the effects of fermentation time on the aroma and flavor of the coffee beverage and on the volatile composition of the roasted coffee beans. The coffee was fermented for 48 h or 96 h after inoculation of Lactiplantibacillus plantarum followed by inoculation of Saccharomyces cerevisiae or the respective controls. The aroma and flavor of the coffee beverage fermented with sequential inoculation showed complexity, with a predominance of fruity and fermented sensory notes. Forty-seven volatile compounds were identified. In addition, the sequentially inoculated coffees had greater formation of volatiles and led to greater perception of fruity and fermented flavor and aroma.
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Affiliation(s)
| | - Flávio Meira Borém
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
| | - Ana Paula de Carvalho Alves
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
| | | | - Claudia Mendes Santos
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
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3
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Mbaye B, Wasfy RM, Alou MT, Borentain P, Gerolami R, Dufour JC, Million M. A catalog of ethanol-producing microbes in humans. Future Microbiol 2024; 19:697-714. [PMID: 38700288 PMCID: PMC11259083 DOI: 10.2217/fmb-2023-0250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 02/13/2024] [Indexed: 05/05/2024] Open
Abstract
Aim: Endogenous ethanol production emerges as a mechanism of nonalcoholic steatohepatitis, obesity, diabetes and auto-brewery syndrome. Methods: To identify ethanol-producing microbes in humans, we used the NCBI taxonomy browser and the PubMed database with an automatic query and manual verification. Results: 85 ethanol-producing microbes in human were identified. Saccharomyces cerevisiae, Candida and Pichia were the most represented fungi. Enterobacteriaceae was the most represented bacterial family with mainly Escherichia coli and Klebsiella pneumoniae. Species of the Lachnospiraceae and Clostridiaceae family, of the Lactobacillales order and of the Bifidobacterium genus were also identified. Conclusion: This catalog will help the study of ethanol-producing microbes in human in the pathophysiology, diagnosis, prevention and management of human diseases associated with endogenous ethanol production.
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Affiliation(s)
- Babacar Mbaye
- Aix Marseille Université, AP-HM, MEPHI, Institut Hospitalo-Universitaire Méditerranée Infection, Marseille, France
| | - Reham Magdy Wasfy
- Aix Marseille Université, AP-HM, MEPHI, Institut Hospitalo-Universitaire Méditerranée Infection, Marseille, France
| | - Maryam Tidjani Alou
- Aix Marseille Université, AP-HM, MEPHI, Institut Hospitalo-Universitaire Méditerranée Infection, Marseille, France
| | - Patrick Borentain
- Department of Hepatology, La Timone University Hospital, AP-HM, Marseille, France
| | - Rene Gerolami
- Aix Marseille Université, AP-HM, MEPHI, Institut Hospitalo-Universitaire Méditerranée Infection, Marseille, France
- Department of Hepatology, La Timone University Hospital, AP-HM, Marseille, France
| | - Jean-Charles Dufour
- INSERM, IRD, SESSTIM, Sciences Economiques & Sociales de la Santé & Traitement de l'Information Médicale, ISSPAM, Aix Marseille University, 13385 Marseille, France
- APHM, Hôpital de la Timone, Service Biostatistique et Technologies de l'Information et de la Communication, 13385 Marseille, France
| | - Matthieu Million
- Aix Marseille Université, AP-HM, MEPHI, Institut Hospitalo-Universitaire Méditerranée Infection, Marseille, France
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Wang Y, Li W, Wang X, Hu Q, Kong J, wang X, Lan Z, Wang C, Zhang Y. Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall .ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29. Food Chem X 2024; 21:101171. [PMID: 38370297 PMCID: PMC10869281 DOI: 10.1016/j.fochx.2024.101171] [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: 10/20/2023] [Revised: 01/14/2024] [Accepted: 01/31/2024] [Indexed: 02/20/2024] Open
Abstract
The influence on and biotransformation of volatile compounds (VOCs) during fermentation of Elaeagnus moorcroftii Wall.ex Schlecht. juice (EWSJ) through single inoculation and co-inoculation of Bifidobacterium animalis subsp. lactis HN-3 (B.an3) and Lacticaseibacillus paracasei YL-29 (L.cp29) were analyzed through headspace-solid phase microextraction-gas chromatography-mass spectrometry. Compared with the B.an3- and L.cp29-fermented EWSJ, the B.an3 + L.cp29-fermented EWSJ had more increased 9 desirable flavor compositions and less decreased in or even elimination of 12 undesirable flavor compositions, and 3 new characteristic VOCs, formed through the interaction between B.an3 and L.cp29 were detected. In addition, biotransformations that led to an increase and a decrease in VOCs mainly involved 3 oxidation, 3 reduction, 1 hydrolysis, and 1 isomerization reactions. This study offers a theoretical basis for investigating the interaction effect of Lactobacillus and Bifidobacterium species on VOCs and developing lactic acid bacteria-fermented plant-based juices with lower sugar content and better flavor.
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Affiliation(s)
- Yixuan Wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Wenhao Li
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Xiaojun Wang
- Shihezi Analysis and Testing Center, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832099, China
| | - Qi Hu
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Junkai Kong
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Xiu wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Zhenghui Lan
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Chenxi Wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Yan Zhang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
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Cui R, Zhang C, Pan ZH, Hu TG, Wu H. Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies. Compr Rev Food Sci Food Saf 2024; 23:e13305. [PMID: 38379388 DOI: 10.1111/1541-4337.13305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024]
Abstract
Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.
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Affiliation(s)
- Rui Cui
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Cong Zhang
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Zhen-Hui Pan
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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Rajendran S, Silcock P, Bremer P. Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review. Molecules 2023; 28:molecules28073236. [PMID: 37049998 PMCID: PMC10096934 DOI: 10.3390/molecules28073236] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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7
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Li D, Yao X, Yang Y, Cao G, Yi G. In vitro digestibility and fermentability profiles of wheat starch modified by chlorogenic acid. Int J Biol Macromol 2022; 215:92-101. [PMID: 35718148 DOI: 10.1016/j.ijbiomac.2022.06.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/02/2022] [Accepted: 06/11/2022] [Indexed: 11/16/2022]
Abstract
This study was designed to investigate the effect of chlorogenic acid (CA) on starch digestibility and fermentability in vitro. Compared with wheat starch (WS), WS-CA complexes exhibited a looser porous gel matrix, and higher solubility and swelling power with the addition of different proportion of CA. The WS-CA complexes significantly reduced the digestive rate of the gelatinized WS, and increased the proportion of resistant starch (RS) ranging from 31.70 % to 69.63 % much higher than that in the gelatinized WS (26.34 %). The residual WS-CA complexes after 24 h of fermentation with human feces induced the production of short-chain fatty acid, as well as the proliferation of gut microbiota such as genera Megamonas and Parabacteroides positively associated with the improvement of human health. The results suggest that complex of starch and CA could be a promising method for developing starchy foods with lower starch hydrolysis and promoting the growth of probiotics.
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Affiliation(s)
- Dan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China.
| | - Yongli Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Guifang Cao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Gaoyang Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
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8
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Sew SW, Lu Y, Taniasuri F, Liu SQ. Chemical analysis and flavour compound changes of vegetable blend slurry fermented with selected probiotic bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Tang Z, Zhao Z, Wu X, Lin W, Qin Y, Chen H, Wan Y, Zhou C, Bu T, Chen H, Xiao Y. A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zizhong Tang
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqiao Zhao
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Xulong Wu
- Chengdu Agricultural College, Chengdu, Sichuan, China
| | - Wenjie Lin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yihan Qin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hui Chen
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yujun Wan
- Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu,Sichuan, China
| | - Caixia Zhou
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Tongliang Bu
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yirong Xiao
- Sichuan Agricultural University Hospital, Ya’an, Sichuan, China
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10
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Nguyen TL, Toh M, Lu Y, Ku S, Liu SQ. Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages. Foods 2022; 11:foods11030250. [PMID: 35159401 PMCID: PMC8834041 DOI: 10.3390/foods11030250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with probiotics Lacticaseibacillus rhamnosus GG (LGG) and Saccharomyces cerevisiae CNCM I-3856, alone and in combination. Our results showed that, of all percentages tested, 5% (w/w, dry weight) initial total solid content resulted in better growth of the probiotics and higher cell counts, while the texture of bread slurries with concentrations higher than 5.0% was too thick and viscous for bread beverage developments. In addition, the development of probiotic-fermented bread beverages was feasible on various types of bread. Furthermore, food additives (sweetener and stabilizer) did not affect the growth of LGG and S. cerevisiae CNCM I-3856 in both mono- and co-culture fermentation. During shelf life measurement, co-inoculation of LGG with S. cerevisiae CNCM I-3856 significantly improved the survival of LGG compared to the mono-culture at 5 and 30 °C, demonstrating the protective effects provided by the yeast. Our study suggests the potential of using market surplus bread as raw materials to deliver live probiotics with sufficient cell counts.
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Affiliation(s)
- Thuy-Linh Nguyen
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
| | - Mingzhan Toh
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
- Correspondence: (Y.L.); (S.-Q.L.)
| | - Sebastian Ku
- Lesaffre Singapore Pte. Ltd., 23A Serangoon North Ave 5, #04-09, Singapore 554369, Singapore;
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China
- Correspondence: (Y.L.); (S.-Q.L.)
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11
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Lu Y, Zhang M, Huang D. Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms. Annu Rev Food Sci Technol 2022; 13:287-313. [DOI: 10.1146/annurev-food-052720-010127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of these foods. Yet their action mechanisms are not clear, partially due to their high reactivity, which leads to the formation of complex compounds during postharvest processing. Among postharvest processing methods, thermal treatment is the most common way to process these edible plants rich in DOSCs, which undergo complex degradation pathways with the generation of numerous derivatives over a short time. At low temperatures, DOSCs are biotransformed slowly during fermentation to different metabolites (e.g., thiols, sulfides, peptides), whose distinctive biological activity remains largely unexplored. In this review, we discuss the bioavailability of DOSCs in human digestion before illustrating their potential mechanisms for health promotion related to cardiovascular health, cancer chemoprevention, and anti-inflammatory and antimicrobial activities. In particular, it is interesting that different DOSCs react with glutathione or cysteine, leading to the slow release of hydrogen sulfide (H2S), which has broad bioactivity in chronic disease prevention. In addition, DOSCs may interact with protein thiol groups of different protein targets of importance related to inflammation and phase II enzyme upregulation, among other action pathways critical for health promotion. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Yuyun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Molan Zhang
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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12
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Wang Y, Li H, Li X, Wang C, Li Q, Xu M, Guan X, Lan Z, Ni Y, Zhang Y. Widely targeted metabolomics analysis of enriched secondary metabolites and determination of their corresponding antioxidant activities in Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit juice enhanced by Bifidobacterium animalis subsp. Lactis HN-3 fermentation. Food Chem 2021; 374:131568. [PMID: 34815112 DOI: 10.1016/j.foodchem.2021.131568] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 10/29/2021] [Accepted: 11/07/2021] [Indexed: 01/03/2023]
Abstract
Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit contains a large number of naturally occurring molecules present as glycoside, methylated, and methyl ester conjugates, which should be hydolysed or transformed to become bioactive forms. For this purpose, Bifidobacterium animalis subsp. lactis HN-3 was selected to ferment Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit juice (EOJ). After fermentation, the total phenolic content (TPC) and antioxidant capacity of the EOJ increased significantly compared to the non-fermented EOJ. Using widely-targeted metabolomics analysis, polyphenolic compounds involved in the flavonoid biosynthetic pathway were determined to be up-regulated in the fermented EOJ. In addition, the metabolites generated by 8 deglycosidation, 5 demethylation, 5 hydrogenation, and 28 other reactions were detected in higher concentrations in the fermented EOJ compared to the non-fermented EOJ. Interestingly, these up-regulated metabolites have higher antioxidant and other biological activities than their metabolic precursors, which provide a theoretical basis for the development of Bifidobacterium-fermented plant products with stronger functional activities.
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Affiliation(s)
- Yixuan Wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Hui Li
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Xiaozhen Li
- Shihezi Customs Comprehensive Laboratory, Urumqi Customs Technology Center, Road Tianshan, Shihezi Xinjiang Province 832099, China
| | - Chenxi Wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Qianhong Li
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Meng Xu
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Xiangluo Guan
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Zhenghui Lan
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Yongqing Ni
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Yan Zhang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China.
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13
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Che H, Yu J, Sun J, Lu K, Xie W. Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101169] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Li C, Dong G, Bian M, Liu X, Gong J, Hao J, Wang W, Li K, Ou W, Xia T. Brewing rich 2-phenylethanol beer from cassava and its producing metabolisms in yeast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4050-4058. [PMID: 33349937 DOI: 10.1002/jsfa.11040] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/08/2020] [Accepted: 11/25/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. RESULTS The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2-phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up-regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2-phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. CONCLUSIONS Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2-phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Can Li
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
| | - Geyu Dong
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
| | - Meng Bian
- School of Bioengineering, Qilu University of Technology, Jinan, China
| | - Xinli Liu
- School of Bioengineering, Qilu University of Technology, Jinan, China
| | - Jing Gong
- TsingTao Brewery (Jinan) Co. LTD, Jinan, China
| | - Jingxin Hao
- TsingTao Brewery (Jinan) Co. LTD, Jinan, China
| | - Wenquan Wang
- College of Tropical Crops, Hainan University, Haiko, China
| | - Kaimian Li
- Tropical Crops Genetics Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haiko, China
| | - Wenjun Ou
- Tropical Crops Genetics Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haiko, China
| | - Tao Xia
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
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15
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Lu S, Zheng F, Wen L, He Y, Wang D, Wu M, Wang B. Yeast engineering technologies and their applications to the food industry. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1942037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Siyan Lu
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Fei Zheng
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Liankui Wen
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Yang He
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Donghui Wang
- SBU of Agriculture, Sinochem Group Co., Ltd., Beijing, China
| | - Manyu Wu
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Bixiang Wang
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun, China
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16
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Zhao CM, Du T, Li P, Du XJ, Wang S. Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum. Foods 2021; 10:foods10071439. [PMID: 34206242 PMCID: PMC8303220 DOI: 10.3390/foods10071439] [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: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/17/2021] [Indexed: 12/17/2022] Open
Abstract
Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.
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Affiliation(s)
- Chu-Min Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ting Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ping Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Xin-Jun Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
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17
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Cui W, Ma Z, Li X, Hu X. Structural rearrangement of native and processed pea starches following simulated digestion in vitro and fermentation characteristics of their resistant starch residues using human fecal inoculum. Int J Biol Macromol 2021; 172:490-502. [PMID: 33472022 DOI: 10.1016/j.ijbiomac.2021.01.092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/27/2020] [Accepted: 01/14/2021] [Indexed: 12/11/2022]
Abstract
Pea starches, in both native (NPS) and retrograded-autoclaved forms (RAPS), were subjected to simulated gastrointestinal (GI) digestion in vitro, their multi-scale structural characteristics, morphological features, molecular distribution and thermal properties were characterized. A gradual increase in the short-/long-range crystallinity, melting enthalpy of gelatinization on increasing digestion time was observed for both the native and retrograded-autoclaved pea starch samples based on the X-ray diffraction, Fourier-transform infrared spectra, solid-state 13CNMR and differential scanning calorimetry measurements. It was especially noticed that the growth rate of crystallinity and double helices, as well as the decrease in Mw values were evidently greater for RAPS than for NPS. To investigate how different molecular fine structure of pea starch substrate affects the gut microbiota shifts and dynamic short-chain fatty acid profile, their resistant starch residues obtained from both native and retrograded-autoclaved pea starch after 8 h of simulated GI tract digestion was used as the fermentation substrate. The levels of acetate, propionate and butyrate gradually increased with the increasing fermentation time for NPS and RAPS. In comparison to the blank control (i.e., the group without the addition of carbohydrate), the fermented NPS and RAPS obviously resulted in an increased abundance of Firmicutes and Bacteroidetes, accompanied by a decrease in Proteobacteria, Actinobacteria and Verrucomicrobia. Both NPS and RAPS promoted different shifts in the microbial community at the genus level, with an increase in the abundance of Bacteroides, Megamonas and Bifidobacterium, as well as a reduction in the abundance of Fusobacterium, Faecalibacterium and Lachnoclostridium in comparison to the blank control samples.
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Affiliation(s)
- Wenxin Cui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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18
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Li D, Yang Y, Yang X, Wang X, Guo C, Sun L, Guo Y. Modulation of gelatinized wheat starch digestion and fermentation profiles by young apple polyphenols in vitro. Food Funct 2021; 12:1983-1995. [PMID: 33537688 DOI: 10.1039/d0fo02752a] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
To evaluate the effect of young apple polyphenols (YAP) on starch digestion and gut microbiota, complexes of native wheat starch (NWS) with YAP, and their main components chlorogenic acid (CA) and phlorizin (P) were fabricated and gelatinized. Through XRD and FTIR analysis, it was found that the partial crystalline structure of NWS was destroyed during gelatinization, and the addition of P decreased the extent of destruction. Then, the gelatinized starchy samples were subjected to in vitro digestion. The wheat starch (WS)-phenolic compound complexes significantly suppressed the digestion rate and increased the proportion of resistant starch (RS) in WS. Furthermore, the residual starchy components after digestion were fermented by human fecal samples for 24 h. The WS-YAP complex greatly increased the concentration of short-chain fatty acids (SCFAs), especially acetic and propionic acids, and enhanced the growth of health-promoting gut microbiota such as Prevotella. Conclusively, YAP was shown to play a positive role in maintaining blood glucose balance and intestinal health.
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Affiliation(s)
- Dan Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, P. R. China.
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19
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Huang Y, Dhital S, Liu F, Fu X, Huang Q, Zhang B. Cell wall permeability of pinto bean cotyledon cells regulate in vitro fecal fermentation and gut microbiota. Food Funct 2021; 12:6070-6082. [PMID: 34042922 DOI: 10.1039/d1fo00488c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Processing induced structural changes of whole foods for the regulation of the colonic fermentation rate and microbiota composition are least understood and often overlooked. In the present study, intact cotyledon cells from pinto beans were isolated as a whole pulse food model and subjected to a series of processing temperatures to modulate the structure, most dominantly the cell wall permeability. The cell wall permeability, observed with the diffusion of fluorescently labeled dextran (FITC-dextran), was increased as a function of the hydrothermal temperature, which is in line with the rise in the in vitro fecal fermentation rate and production of short-chain fatty acids (SCFAs) from the pinto bean cells. Further, the abundance of beneficial microbiota, such as Roseburia, Lachnospiraceae, Bacteroides, and Coprococcus, were significantly higher for cells processed at 100 °C compared to the 60 °C-treated ones. We conclude that cell wall provides an effective barrier for the microbial fermentation of intact cells. With an increase in cell wall permeability, microbes and/or microbial enzymes have easier access to intracellular starch for fermentation, leading to an increase in the production of metabolites and the abundance of beneficial microbes. Thus, desired colonic fermentation profiles can be achieved with the controlled processing of whole foods for enhanced gut health.
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Affiliation(s)
- Yanrong Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. and SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia
| | - Feitong Liu
- H&H Group Global Research and Technology Center, Guangzhou 510700, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. and SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China and Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. and SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China and Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. and SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China and Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China
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20
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Toy JYH, Lu Y, Huang D, Matsumura K, Liu SQ. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Crit Rev Food Sci Nutr 2020; 62:1890-1911. [PMID: 33249876 DOI: 10.1080/10408398.2020.1848788] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.
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Affiliation(s)
- Joanne Yi Hui Toy
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
| | - Keisuke Matsumura
- Product and Technology Development Department, Nippon Del Monte Corporation, Numata, Gunma, Japan.,Kikkoman Singapore R&D Laboratory Pte Ltd, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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21
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Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040115] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.
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22
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Shojaei Zinjanab M, Golmakani MT, Eskandari MH, Toh M, Liu SQ. Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol. Journal of Food Science and Technology 2020; 58:1858-1868. [PMID: 33897022 DOI: 10.1007/s13197-020-04697-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2020] [Accepted: 08/05/2020] [Indexed: 11/28/2022]
Abstract
Abstract Many flavoring agents on the market are extracted from natural sources or synthesized chemically. Due to the disadvantages of both methods, biotechnology is becoming a promising alternative. In this study, short chain ethyl esters with fruity notes were biosynthesized in UHT whole milk via coupling ethanolic fermentation with lipase (Palatase®) transesterification. Kluyveromyces marxianus, Lactobacillus fermentum and Lb. paracasei were used for fermentation. Milk fat was esterified with in situ produced ethanol by adding lipase at 0, 8 and 24 h of fermentation. Viable cell counts and pH were monitored during 48 h fermentation period. Flavor active ethyl esters, ethanol and free fatty acids were analyzed using headspace SPME-GC. Free fatty acid levels were lower in K. marxianus samples than lactobacilli. K. marxianus produced higher amounts of ethanol and esters than lactic acid bacteria. Viable cell counts decreased after lipase application at 0 and 8 h, possibly due to fatty acid production. Addition of lipase at 24 h resulted in improved cell counts as well as ethanol and ester production in the case of K. marxianus. This study demonstrated that fermenting milk with alcohol producing cultures in conjunction with lipase application can be an alternative to artificial flavorings in fermented milks. Graphic abstract
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Affiliation(s)
- Maryam Shojaei Zinjanab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,Department of Food Science and Technology, Science Drive 2, National University of Singapore, Singapore, 117543 Singapore
| | - Mohammad Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mingzhan Toh
- Department of Food Science and Technology, Science Drive 2, National University of Singapore, Singapore, 117543 Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Science Drive 2, National University of Singapore, Singapore, 117543 Singapore.,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123 Jiangsu China
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23
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Cuvas-Limon RB, Nobre C, Cruz M, Rodriguez-Jasso RM, Ruíz HA, Loredo-Treviño A, Texeira JA, Belmares R. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Crit Rev Food Sci Nutr 2020; 61:2984-3006. [PMID: 32662286 DOI: 10.1080/10408398.2020.1791050] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.
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Affiliation(s)
- R B Cuvas-Limon
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico.,Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Clarisse Nobre
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Mario Cruz
- Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Saltillo, Coahuila, Mexico
| | - Rosa M Rodriguez-Jasso
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Héctor A Ruíz
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - Araceli Loredo-Treviño
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
| | - J A Texeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ruth Belmares
- Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Saltillo, Coahuila, Mexico
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24
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Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109539] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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25
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Exploring the chemical composition, emerging applications, potential uses, and health benefits of durian: A review. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107189] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Abstract
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.
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27
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Xie Z, Wang S, Wang Z, Fu X, Huang Q, Yuan Y, Wang K, Zhang B. In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota. Carbohydr Polym 2019; 223:115069. [DOI: 10.1016/j.carbpol.2019.115069] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/05/2019] [Accepted: 07/06/2019] [Indexed: 02/06/2023]
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28
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García C, Rendueles M, Díaz M. Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review. Food Res Int 2019; 119:207-220. [DOI: 10.1016/j.foodres.2019.01.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/16/2019] [Accepted: 01/20/2019] [Indexed: 12/27/2022]
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29
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Pan T, Xiang H, Diao T, Ma W, Shi C, Xu Y, Xie Q. Effects of probiotics and nutrients addition on the microbial community and fermentation quality of peanut hull. BIORESOURCE TECHNOLOGY 2019; 273:144-152. [PMID: 30428406 DOI: 10.1016/j.biortech.2018.10.088] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 10/30/2018] [Accepted: 10/31/2018] [Indexed: 06/09/2023]
Abstract
The objective of this study was to develop a new type of feedstuff by utilizing probiotics to transform agricultural byproducts to meet the livestock feed shortage. In this study, peanut hull powder (PHP) was used as the fermentation substrate, which was inoculated with 18 kinds of feed probiotics combined with two kinds of nutritional additives. The desired value formula was used to select the strains suitable for fermentation of PHP, and the strains were combined as multi-culture starters. We compared the changes of the chemical composition and bacterial flora before and after the fermentation, which provided a theoretical basis for the establishment and quality evaluation of the system of PHP fermentation. The result shows that inoculation with CM6 together with nutrients co-fermenting clearly raised the content of organic acid, CP and WSC in the PHP and effectively inhibited the growth of harmful microorganisms such as Enterobacter and Fusarium.
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Affiliation(s)
- Tong Pan
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Hongyu Xiang
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Jilin 130012, PR China
| | - Taotao Diao
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Wen Ma
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Chao Shi
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Yun Xu
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Qiuhong Xie
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Jilin 130012, PR China.
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Wang L, Li C, Huang Q, Fu X, Liu RH. In vitro digestibility and prebiotic potential of a novel polysaccharide from Rosa roxburghii Tratt fruit. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.021] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Wang H, Mei L, Deng Y, Liu Y, Wei X, Liu M, Zhou J, Ma H, Zheng P, Yuan J, Li M. Lactobacillus brevis DM9218 ameliorates fructose-induced hyperuricemia through inosine degradation and manipulation of intestinal dysbiosis. Nutrition 2018; 62:63-73. [PMID: 30852460 DOI: 10.1016/j.nut.2018.11.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 10/02/2018] [Accepted: 11/17/2018] [Indexed: 02/07/2023]
Abstract
OBJECTIVE High fructose consumption exacerbates purine degradation and intestinal dysbiosis, which are closely related to the development of hyperuricemia. Probiotics are powerful weapons to combat metabolic disturbance and intestinal dysbiosis. Previously we isolated a Lactobacillus strain named DM9218 that could reduce the serum uric acid (UA) level by assimilating purine nucleosides. The present study aimed to evaluate the effects of DM9218 on high-fructose-induced hyperuricemia and to elucidate the underlying mechanisms. METHODS Mice were fed a normal diet, a high-fructose diet, or high-fructose diet with DM9218. Metabolic parameters, fructose- and UA-related metabolites, and fecal microbiota were investigated. Whole-genome sequencing of strain DM9218 was also conducted. In addition, an inosine hydrolase from DM9218 was heterologously expressed in Escherichia coli, and its inosine-degrading activity was detected. RESULTS Our results indicated that DM9218 could decrease serum UA level and hepatic xanthine oxidase activity in fructose-fed mice. It could protect against high-fructose-induced liver damage and retard UA accumulation by degrading inosine. The modulation effect of DM9218 on high-fructose-induced intestinal dysbiosis resulted in enhancement of intestinal barrier function and reduction of liver lipopolysaccharide, which was closely correlated with the down-regulation of inflammatory cytokine-stimulated xanthine oxidase expression and activity. CONCLUSIONS Lactobacillus brevis DM9218 is a probiotic strain with the potential to ameliorate fructose-induced hyperuricemia.
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Affiliation(s)
- Haina Wang
- Department of Hematology, Liaoning Key Laboratory of Hematopoietic Stem Cell Transplantation and Translational Medicine, Second Hospital of Dalian Medical University, Dalian, China; Center for molecular medicine, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
| | - Lu Mei
- Department of Gastroenterology, the Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou, China
| | - Ying Deng
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Yinhui Liu
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Xiaoqing Wei
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Man Liu
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Jiaorui Zhou
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Hong Ma
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Pengyuan Zheng
- Department of Gastroenterology, the Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou, China
| | - Jieli Yuan
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China
| | - Ming Li
- College of Basic Medical Sciences, Dalian Medical University, Dalian, China.
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Lu Y, Tan C, Chen D, Liu S. Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages. Food Sci Nutr 2018; 6:2141-2150. [PMID: 30510715 PMCID: PMC6261227 DOI: 10.1002/fsn3.775] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/16/2018] [Accepted: 07/20/2018] [Indexed: 11/11/2022] Open
Abstract
The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
| | - Chin‐Wan Tan
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
| | - Dai Chen
- Beijing Key Laboratory of Viticulture and EnologyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Shao‐Quan Liu
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
- National University of Singapore (Suzhou) Research InstituteJiangsuChina
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