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Yuan X, Wang T, Sun L, Qiao Z, Pan H, Zhong Y, Zhuang Y. Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. Food Chem X 2024; 22:101482. [PMID: 38817978 PMCID: PMC11137363 DOI: 10.1016/j.fochx.2024.101482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/13/2024] [Accepted: 05/14/2024] [Indexed: 06/01/2024] Open
Abstract
Fruits are recognized as healthy foods with abundant nutritional content. However, due to their high content of sugar and water, they are easily contaminated by microorganisms leading to spoilage. Probiotic fermentation is an effective method to prevent fruit spoilage. In addition, during fermentation, the probiotics can react with the nutrients in fruits to produce new derived compounds, giving the fruit specific flavor, enhanced color, active ingredients, and nutritional values. Noteworthy, the choice of fermentation strains and strategies has a significant impact on the quality of fermented fruits. Thus, this review provides comprehensive information on the fermentation strains (especially yeast, lactic acid bacteria, and acetic acid bacteria), fermentation strategies (natural or inoculation fermentation, mono- or mixed-strain inoculation fermentation, and liquid- or solid-state fermentation), and the effect of fermentation on the shelf life, flavor, color, functional components, and physiological activities of fruits. This review will provide a theoretical guidance for the production of fermented fruits.
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Affiliation(s)
- Xinyu Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhu Qiao
- School of Biological and Food Processing Engineering, Huanghuai University, Zhumadian, Henan Province 463000, China
| | - Hongyu Pan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yujie Zhong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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Sun Y, Hu Y, Hu D, Xiao Z, Wang H, Huang J, Mao J. Microbiota regulation by different Akebia trifoliata fruit juices upon human fecal fermentation in vitro. Food Sci Biotechnol 2023; 32:2093-2104. [PMID: 37860745 PMCID: PMC10581979 DOI: 10.1007/s10068-023-01308-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/02/2023] [Accepted: 04/03/2023] [Indexed: 10/21/2023] Open
Abstract
Three different Akebia trifoliata fruit juices were prepared, and their effects on modulation of human fecal microbiota were elucidated through an anaerobic fermentation in vitro. Results indicated that the introduction of inoculatedly-fermented Akebia trifoliata fruit juice promoted short-chain fatty acids productivity. Fecal microbiota analysis demonstrated up-regulations for abundances of Limosilactobacillus, Megamonas, Bifidobacterium, and Escherichia_Shigella, and down-regulations for numbers of Bacteroides, Prevotella_9, Parasutterella, and Sutterella. Correlation analysis confirmed relationships among sample components, short-chain fatty acids productivity, and microbial abundances, suggesting that sugars and organic acids stimulated growth of Actinobacteriota and suppressed proliferation of Proteobacteria, thus uncovering the underlying mechanism for the better ability of inoculatedly-fermented Akebia trifoliata fruit juice to regulate microbiota structure. Besides, clusters of orthologous groups of proteins analysis indicated that metabolite biosynthesis, energy metabolism, homeostasis maintenance and other physiological functions were ameliorated. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01308-y.
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Affiliation(s)
- Yuhao Sun
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Yaru Hu
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Danqi Hu
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Zhuqian Xiao
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Hongpeng Wang
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Jun Huang
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
| | - Jianwei Mao
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 China
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Jalili M, Nazari M, Magkos F. Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges. Int J Mol Sci 2023; 24:ijms24032665. [PMID: 36768984 PMCID: PMC9916812 DOI: 10.3390/ijms24032665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/27/2023] [Accepted: 01/28/2023] [Indexed: 02/03/2023] Open
Abstract
Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the process of breaking down sugars by bacteria and yeast species; it not only enhances food preservation but can also increase the number of beneficial gut bacteria. Regular consumption of fermented foods has been associated with a variety of health benefits (although some health risks also exist), including improved digestion, enhanced immunity, and greater weight loss, suggesting that fermented foods have the potential to help in the design of effective nutritional therapeutic approaches for obesity. In this article, we provide a comprehensive overview of the health effects of fermented foods and the corresponding mechanisms of action in obesity and obesity-related metabolic abnormalities.
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Affiliation(s)
- Mahsa Jalili
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark
| | - Maryam Nazari
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan JF62+4W5, Iran
| | - Faidon Magkos
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, 1165 Copenhagen, Denmark
- Correspondence:
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Aloe Vera-Fermented Beverage Ameliorates Obesity and Gut Dysbiosis in High-Fat-Diet Mice. Foods 2022; 11:foods11223728. [PMID: 36429320 PMCID: PMC9689851 DOI: 10.3390/foods11223728] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
Aloe vera has been proven to have various medicinal properties, including anti-inflammatory and anti-obesity functions. However, the effects of Aloe vera-fermented beverages (AFB) on obesity and its complications are still not clear. In this study, HepG2 cells in high-fat environment and high-fat diet (HFD) mice were used to investigate the potential obesity-preventing function of AFB. We found that AFB intervention decreased the amount of lipid droplets of HepG2 cells, suppressed the body weight gain and adipose accumulation, and reduced the serum contents of total cholesterol (TC), alanine aminotransferase (ALT), and interleukin 10 (IL-10) of HFD-mice. In addition, it also changed the composition of the gut microbiota. The ratio of Firmicutes/Bacteroidetes was decreased, while the relative abundance of Muribaculaceae, Alistipes and Rikenellaceae_RC9_gut_group was increased after the administration of AFB compared with HFD-mice. These results demonstrated that AFB can prevent diet-induced obesity (DIO) and provides a new option to modulate obesity-related gut dysbiosis.
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Gao L, Zhang H, Yuan CH, Zeng LH, Xiang Z, Song JF, Wang HG, Jiang JP. Citrus aurantium ‘Changshan-huyou’—An ethnopharmacological and phytochemical review. Front Pharmacol 2022; 13:983470. [PMID: 36133822 PMCID: PMC9483622 DOI: 10.3389/fphar.2022.983470] [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: 07/01/2022] [Accepted: 07/25/2022] [Indexed: 11/13/2022] Open
Abstract
Citrus fruits are composed of oil cells layer, white membrane layer, pulp and seeds. The cultivar Citrus aurantium ‘Changshan-huyou’ (CACH) is a hybridization of Citrus grandis Osbeck and C. sinensis Osbeck. It is a rutaceae plant, and mainly grows in Changshan, Zhejiang, China. With the exploration of its high traditional values, it has been paid more and more attention by the scientific community in recent years. At present, one hundred and two chemical constituents have been identified from the pulp and peel of CACH, including volatile oils, terpenoids, phenols, limonins, sugars, etc., As the representative active component of CACH, phenols have been widely investigated. Studies have shown that CACH shows a variety of significant pharmacological activities, such as anti-inflammatory, antioxidant, hepatoprotective activity, respiratory system protection and intestinal regulation activity. This review mainly introduces the chemical constituents and pharmacological activities of CACH, and discusses its future research and development directions. It will provide theoretical basis for further research of its pharmacodynamic substances, functional mechanism and rational utilization.
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Affiliation(s)
- Liang Gao
- School of Medicine, Zhejiang University City College, Hangzhou, China
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, China
| | - Hui Zhang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, China
| | - Chun-Hui Yuan
- School of Medicine, Zhejiang University City College, Hangzhou, China
| | - Ling-Hui Zeng
- School of Medicine, Zhejiang University City College, Hangzhou, China
| | - Zheng Xiang
- School of Medicine, Zhejiang University City College, Hangzhou, China
| | - Jian-Feng Song
- Quzhou Institute for Food and Drug Control, Quzhou, China
| | - Hua-Gang Wang
- Zhejiang Jing Yuetang Pharmaceutical Co. LTD, Shaoxing, China
| | - Jian-Ping Jiang
- School of Medicine, Zhejiang University City College, Hangzhou, China
- *Correspondence: Jian-Ping Jiang,
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The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nowadays, obesity is a leading public health problem worldwide. The growing prevalence of obesity significantly accounts for other cardio-metabolic diseases, including hypertension and diabetes. Several studies have shown that obesity is strongly associated with genetic, environmental, lifestyle, and dietary factors, especially the disordered profiles of gut microbiota (GM). The present review concluded mechanistic studies and potential correspondent treatments for obesity. Specifically, the anti-obesity effects of food-derived compounds manipulating GM were highlighted. The potential limitations of bioactive compounds on absorption in the intestinal tract were also discussed. Thus, the future direction of fecal microbiota transplantation (FMT) as an approach to support modulating host GM (considered to be a potential therapeutic target for obesity) was discussed. This review shed light on the role of GM modulation strategies for the prevention/treatment of obesity.
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Yang C, Ye Z, Mao L, Zhang L, Zhang J, Ding W, Han J, Mao K. Analysis of volatile organic compounds and metabolites of three cultivars of asparagus ( Asparagus officinalis L.) using E-nose, GC-IMS, and LC-MS/MS. Bioengineered 2022; 13:8866-8880. [PMID: 35341470 PMCID: PMC9161954 DOI: 10.1080/21655979.2022.2056318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
Asparagus (A. officinalis L.) is a perennial herb of the genus Asparagus that is rich in nutrients. This study aimed to distinguish three cultivars of asparagus (Paladin, Grace, and Jinggang red) based on their volatile organic compounds (VOCs) and metabolic profiles. VOCs in the three cultivars were separated and identified using electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC–IMS). Differences in metabolites among the three cultivars were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). E-nose and GC-IMS showed that the VOCs in asparagus differed significantly among the three groups. E-nose result showed that purple asparagus (Jinggang red) was connected to a stronger earthy odor; green asparagus (Paladin and Grace) were shown characteristic dill flavor. Moreover, 50 VOCs were detected by using GC–IMS. Ketones and alcohols were most abundant in Paladin; methyl benzoate and dimethyl sulfide were most abundance in Grace; aldehydes and acids were most abundance in Jinggang red. Moreover, 130 and 71 different metabolites were detected in the positive and negative modes among three cultivars, such as quercetin and rutin. Functional analysis revealed that these metabolites were involved in beta-alanine metabolism and ATP-binding cassette (ABC) transporters. In summary, E-nose combined with GC-IMS and LC-MS/MS methods has good application prospects in evaluating and identifying VOCs and metabolites of different cultivars of asparagus. The identified VOCs and metabolites can provide guidelines for the development of functional asparagus products.
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Affiliation(s)
- Chun Yang
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Zheng Ye
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Liping Mao
- Cultivation Laboratory, College of Horticulture, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Ling Zhang
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Jiangning Zhang
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Weiying Ding
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Jiming Han
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Kai Mao
- Fruit and vegetable Processing Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, China
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Beneficial Effects of Jujube Juice Fermented by Lactobacillus plantarum NXU19009 on Acute Alcoholic Liver Injury in Mice. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020054] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Red jujube (Ziziphus jujuba Mill.) is an important fruit that has the concomitant function of both medicine and food. It has been proven to be rich in various bioactive components. In the present study, jujube juice was fermented by Lactobacillus plantarum NXU19009 to enhance the flavor and nutritional benefits. Its potential for the prevention and treatment of acute alcohol induced-liver injury in mice was examined in this study. The results showed that the administration of the fermented jujube juice along with alcohol significantly decreased (p < 0.01) the liver indices, as well as the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alcohol dehydrogenase (ADH), total triglyceride (TG), total cholesterol (TC), and liver malondialdehyde (MDA) in the serum. In contrast, the levels of liver superoxide dismutase (SOD) and glutathione (GSH) in mice administered with fermented jujube juice were found to increase significantly (p < 0.01). Furthermore, the administration of fermented jujube juice in mice was found to alter their intestinal microbiota and an improvement was observed based on the results obtained in the histopathology examination. Therefore, Jujube juice fermented by Lactobacillus plantarum NXU19009 protects against liver injury and may prove to be an effective supplement to attenuate acute alcoholic liver injury.
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Zhou MX, Tian X, Wu ZQ, Li K, Li ZJ. Fuzhuan brick tea supplemented with areca nuts: Effects on serum and gut microbiota in mice. J Food Biochem 2021; 45:e13737. [PMID: 33876445 DOI: 10.1111/jfbc.13737] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/16/2021] [Accepted: 04/02/2021] [Indexed: 11/28/2022]
Abstract
Areca nut and Fuzhuan brick tea, a type of natural plant products, have obvious effects of fat reduction and weight loss; however, there is no report on their synergistic effect. This study investigated the effects of Fuzhuan brick tea supplemented with different concentrations of areca nut (5% (LAF), 10% (MAF), and 20% (HAF)) on serum and gut microbiota in Kunming (KM) mice. The results showed that Fuzhuan brick tea supplemented with areca nuts (AFTs) could reduce weight, prevent the accumulation of fat, inhibit the increase in the levels of serum triglyceride, total cholesterol, low-density lipoprotein cholesterol, blood glucose, free fatty acid, insulin, and total bile acid, alleviate the decrease in high-density lipoprotein cholesterol level, and regulate the composition of gut microbiota by high-fat diet intervention. The HAF group with 20% areca nut content showed the best effect. These results could provide a novel approach to prevent obesity and hyperlipidemia. PRACTICAL APPLICATIONS: Consumption of areca nut and tea is widespread in Asia and other regions. As a controversial raw material, the damage due to areca nut to oral mucosa health has often aroused public concern and heated discussion; however, its medicinal value has been confirmed in terms of its pharmacological effects in various aspects. Fuzhuan brick tea, a type of traditional postfermented dark tea, has been confirmed to exert effects of antiobesity. Therefore, the areca nut and Fuzhuan brick tea, as a type of natural plant products, have obvious effects of fat reduction and weight loss; however, their synergistic effect has not been reported. To our knowledge, this study is the first to explore the effects of the Fuzhuan brick tea supplemented with areca nuts (AFTs) on serum and gut microbiota in mice. On the premise of exerting their beneficial effects (especially in terms of easing food stagnation and eliminating indigestion) and reducing their toxic and side effects, the effects of AFTs on health were further clarified, which could provide a novel direction for the development and utilization of areca nut. Moreover, our research would increase public understanding of areca nut and provide guidance to the Fuzhuan brick tea processing industry.
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Affiliation(s)
- Ming-Xi Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xing Tian
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China.,College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Zhong-Qin Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zong-Jun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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