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Saeed F, Afzaal M, Shah YA, Khan MH, Hussain M, Ikram A, Ateeq H, Noman M, Saewan SA, Khashroum AO. Miso: A traditional nutritious & health-endorsing fermented product. Food Sci Nutr 2022; 10:4103-4111. [PMID: 36514754 PMCID: PMC9731531 DOI: 10.1002/fsn3.3029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 07/26/2022] [Accepted: 07/28/2022] [Indexed: 12/16/2022] Open
Abstract
Consumer demand for fermented foods with a well-balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well-known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.
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Affiliation(s)
- Farhan Saeed
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Muzzamal Hussain
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Noman
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Shamaail A. Saewan
- Department of Food SciencesCollege of Agriculture, University of BasrahBasrahIraq
| | - Ashraf O. Khashroum
- Department of Plant Production and Protection, Faculty of AgricultureJerash UniversityJerashJordan
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Baruah R, Ray M, Halami PM. Preventive and Therapeutic aspects of Fermented Foods. J Appl Microbiol 2022; 132:3476-3489. [PMID: 35000256 DOI: 10.1111/jam.15444] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 01/05/2022] [Accepted: 01/05/2022] [Indexed: 11/30/2022]
Abstract
In recent times, the status of some fermented foods which are considered as functional foods that confer health benefits in certain disease conditions has grown rapidly. The health benefits of fermented foods are due to the presence of probiotic microbes and the bioactive compound formed during fermentation. Microbes involved and metabolites produced by them are highly species-specific and contribute to the authenticity of the fermented foods. Several studies pertaining to the effect of fermented foods on various disease conditions have been conducted in recent years using both animal models and clinical trials on humans. This review focuses on the impact of fermented foods on conditions like diabetes, cardiovascular disease (CVD), obesity, gastrointestinal disorder, cancer and neurodegenerative disorders.
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Affiliation(s)
- Rwivoo Baruah
- Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
| | - Mousumi Ray
- Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
| | - Prakash M Halami
- Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
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Allwood JG, Wakeling LT, Bean DC. Fermentation and the microbial community of Japanese koji and miso: A review. J Food Sci 2021; 86:2194-2207. [PMID: 34056716 DOI: 10.1111/1750-3841.15773] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/26/2022]
Abstract
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious.
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Affiliation(s)
- Joanne G Allwood
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - Lara T Wakeling
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - David C Bean
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
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Kumazawa T, Kotake K, Nishimura A, Asai N, Ugajin T, Yokozeki H, Adachi T. Isolation of food-derived bacteria inducing interleukin-22 in B cells. BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2020; 39:1-9. [PMID: 32010538 PMCID: PMC6971416 DOI: 10.12938/bmfh.19-012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Accepted: 09/04/2019] [Indexed: 11/20/2022]
Abstract
Recently, we found a novel function of the lactic acid bacterium Tetragenococcus halophilus derived from miso, a fermented soy paste, that induces interleukin (IL)-22
production in B cells preferentially. IL-22 plays a critical role in barrier functions in the gut and skin. We further screened other bacteria species, namely, Enterococcus,
Lactobacillus, Lactococcus, Leuconostoc, Weissella, Pediococcus, and Bacillus, in
addition to Tetragenococcus and found that some of them possessed robust IL-22-inducible function in B cells in vitro. This process resulted in the
augmented expression of activation markers CD86 and CD69 on B and T cells, respectively. However, these observations were not correlated with IL-22 production. We isolated Bacillus
coagulans sc-09 from miso and determined it to be the best strain to induce robust IL-22 production in B cells. Furthermore, feeding B. coagulans sc-09 to mice
augmented the barrier function of the skin regardless of gut microbiota.
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Affiliation(s)
- Toshihiko Kumazawa
- Ichibiki Co., Ltd., Nagoya, Aichi 456-0018, Japan.,Department of Immunology, Medical Research Institute, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8510, Japan
| | - Kunihiko Kotake
- Ichibiki Co., Ltd., Nagoya, Aichi 456-0018, Japan.,Department of Immunology, Medical Research Institute, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8510, Japan
| | | | | | - Tsukasa Ugajin
- Department of Dermatology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8510, Japan
| | - Hiroo Yokozeki
- Department of Dermatology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8510, Japan
| | - Takahiro Adachi
- Department of Immunology, Medical Research Institute, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8510, Japan
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Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients 2019; 11:nu11081806. [PMID: 31387262 PMCID: PMC6723656 DOI: 10.3390/nu11081806] [Citation(s) in RCA: 267] [Impact Index Per Article: 53.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/31/2019] [Accepted: 08/02/2019] [Indexed: 12/16/2022] Open
Abstract
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.
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Affiliation(s)
- Eirini Dimidi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Selina Rose Cox
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Megan Rossi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Kevin Whelan
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK.
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Abstract
PURPOSE OF REVIEW Popular remedies are of ongoing interest to patients experiencing common esophageal symptoms, particularly as typical pharmacologic interventions have been subject to increased scrutiny. Herein we summarize the available data regarding potential risks and benefits of several such remedies. RECENT FINDINGS With emphasis on reflux and non-cardiac chest pain, research is ongoing into the clinical utility and diverse physiologic mechanisms underlying a variety of complementary and alternative modalities, including dietary manipulation, apple cider vinegar, melatonin, acupuncture, and various herbal products (rikkunshito, STW 5, slippery elm, licorice, and peppermint oil, among others). A substantial gap persists between anecdotal and empirical understandings of the majority of non-pharmacologic remedies for esophageal symptoms. This landscape of popular treatments nevertheless raises several interesting mechanistic hypotheses and compelling opportunities for future research.
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Affiliation(s)
- Amisha Ahuja
- Department of Internal Medicine, Thomas Jefferson University, Philadelphia, PA, 19107, USA
| | - Nitin K Ahuja
- Division of Gastroenterology, University of Pennsylvania, 3400 Civic Center Boulevard, 7 South Pavilion, Philadelphia, PA, 19104, USA.
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