Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

Investigation of Corrosion Inhibition of Mild Steel in 0.5 M H2SO4 with Lachancea fermentati Inhibitor Extracted from Rotten Grapefruits (Vitis vinifera): Adsorption, Thermodynamic, Electrochemical, and Quantum Chemical Studies

Corrosion inhibition of mild steel (MS) was studied using Lachancea fermentati isolate in 0.5 M H2SO4, which was isolated from rotten grapes (Vitis vinifera) via biofilm formation. Biofilm over the MS surface was asserted by employing FT-IR and FE-SEM with EDXS, electrochemical impedance spectroscopy (EIS), AFM, and DFT-ESP techniques. The weight loss experiments and temperature studies supported the physical adsorption behavior of the corrosion inhibitors. The maximum inhibition efficiency (IE) value (90%) was observed at 293 K for 9 × 106 cfu/mL of Lachancea fermentati isolate. The adsorption of Lachancea fermentati isolate on the surface of MS confirms Langmuir's adsorption isotherm model, and the -ΔG values indicate the spontaneous adsorption of inhibitor over the MS surface. Electrochemical studies, such as potentiodynamic polarization (PDP) and EIS were carried out to investigate the charge transfer (CT) reaction of the Lachancea fermentati isolate. Tafel polarization curves reveal that the Lachancea fermentati isolate acts as a mixed type of inhibitor. The Nyquist plots (EIS) indicate the increase in charge transfer resistance (Rct) and decrease of double-layer capacitance (Cdl) values when increasing the concentration of Lachancea fermentati isolate. The spectral studies, such as UV-vis and FT-IR, confirm the formation of a complex between MS and the Lachancea fermentati isolate inhibitor. The formation of biofilm on the MS surface was confirmed by FE-SEM, EDXS, and XPS analysis. The proposed bioinhibitor shows great potential for the corrosion inhibition of mild steel in acid media.

Skincare potential of a sustainable postbiotic extract produced through sugarcane straw fermentation by Saccharomyces cerevisiae

Postbiotics are defined as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host." They can be produced by fermentation, using culture media with glucose (carbon source), and lactic acid bacteria of the genus Lactobacillus, and/or yeast, mainly Saccharomyces cerevisiae as fermentative microorganisms. Postbiotics comprise different metabolites, and have important biological properties (antioxidant, anti-inflammatory, etc.), thus their cosmetic application should be considered. During this work, the postbiotics production was carried out by fermentation with sugarcane straw, as a source of carbon and phenolic compounds, and as a sustainable process to obtain bioactive extracts. For the production of postbiotics, a saccharification process was carried out with cellulase at 55°C for 24 h. Fermentation was performed sequentially after saccharification at 30°C, for 72 h, using S. cerevisiae. The cells-free extract was characterized regarding its composition, antioxidant activity, and skincare potential. Its use was safe at concentrations below ~20 mg mL-1 (extract's dry weight in deionized water) for keratinocytes and ~ 7.5 mg mL-1 for fibroblasts. It showed antioxidant activity, with ABTS IC50 of 1.88 mg mL-1 , and inhibited elastase and tyrosinase activities by 83.4% and 42.4%, respectively, at the maximum concentration tested (20 mg mL-1 ). In addition, it promoted the production of cytokeratin 14, and demonstrated anti-inflammatory activity at a concentration of 10 mg mL-1 . In the skin microbiota of human volunteers, the extract inhibited Cutibacterium acnes and the Malassezia genus. Shortly, postbiotics were successfully produced using sugarcane straw, and showed bioactive properties that potentiate their use in cosmetic/skincare products.

Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)

This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) and sequential (SEF) mixed cultures in comparison with S. cerevisiae monoculture fermentation (AXF), evaluating the influence of yeast starter cultures on Perry characteristics. The perries were re-fermented in bottle by S. cerevisiae strain EC1118. During primary fermentation, growth and fermentation kinetics were different in the co-inoculated and sequential fermentations in comparison with pure S. cerevisiae fermentation; however, sugars were depleted, and 6% (v/v) ethanol was produced in all the trials. Glycerol content was significantly higher in mixed fermentations due to Starm. bacillaris metabolism (+ 20% in COF, and + 42% in SEF conditions). After re-fermentation in bottle, higher levels of 3-Methyl-1-butanol, 1-propanol, acetaldehyde and esters were detected in Perry from the mixed fermentations. All the Perries were accepted by the consumers (general liking values from 6.01 to 6.26). Perries’ appearance from mixed fermentations was described as less intense and more clear. The use of small caliber pears cv Abate Fètel and Starm. bacillaris in combination with S. cerevisiae in Perry production might be a suitable tool to obtain novel beverages with distinctive organoleptic features.

Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar

Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.

Melatonin's Impact on Antioxidative and Anti-Inflammatory Reprogramming in Homeostasis and Disease

There is a growing consensus that the antioxidant and anti-inflammatory properties of melatonin are of great importance in preserving the body functions and homeostasis, with great impact in the peripartum period and adult life. Melatonin promotes adaptation through allostasis and stands out as an endogenous, dietary, and therapeutic molecule with important health benefits. The anti-inflammatory and antioxidant effects of melatonin are intertwined and are exerted throughout pregnancy and later during development and aging. Melatonin supplementation during pregnancy can reduce ischemia-induced oxidative damage in the fetal brain, increase offspring survival in inflammatory states, and reduce blood pressure in the adult offspring. In adulthood, disturbances in melatonin production negatively impact the progression of cardiovascular risk factors and promote cardiovascular and neurodegenerative diseases. The most studied cardiovascular effects of melatonin are linked to hypertension and myocardial ischemia/reperfusion injury, while the most promising ones are linked to regaining control of metabolic syndrome components. In addition, there might be an emerging role for melatonin as an adjuvant in treating coronavirus disease 2019 (COVID 19). The present review summarizes and comments on important data regarding the roles exerted by melatonin in homeostasis and oxidative stress and inflammation related pathologies.

Does Consumption of Fermented Foods Modify the Human Gut Microbiota?

The human microbiota is a key contributor to many aspects of human health and its composition is largely influenced by diet. There is a growing body of scientific evidence to suggest that gut dysbiosis (microbial imbalance of the intestine) is associated with inflammatory and immune-mediated diseases (e.g., inflammatory bowel disease and asthma). Regular consumption of fermented foods (e.g., kimchi, kefir, etc.) may represent a potential avenue to counter the proinflammatory effects of gut dysbiosis. However, an assessment of the available literature in this research area is lacking. Here we provide a critical review of current human intervention studies that analyzed the effect of fermented foods on the composition and/or function of the human gut microbiota. A total of 19 human intervention studies were identified that met this search criteria. In this review, we discuss evidence that consumption of fermented foods may modify the gut microbiota in humans. Further, there is cursory evidence to suggest that gut microbiota compositional changes mediate associations between fermented food consumption and human health outcomes. Although promising, there remains considerable heterogeneity in the human populations targeted in the intervention studies we identified. Larger longitudinal feeding studies with longer follow-up are necessary to confirm and enhance the current data. Further, future studies should consider analyzing microbiota function as a means to elucidate the mechanism linking fermented food consumption with human health. This review highlights methodologic considerations for intervention trials, emphasizing an expanse of research opportunities related to fermented food consumption in humans.

Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup

Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

Three commercial yeasts strains, namely, Saccharomyces cerevisiae SY, DV10, and Drop Acid Yeast, were used for Dangshan pear wine fermentation. Monitoring main physical and chemical indexes and scoring comprehensive sensory characteristics to find a suitable yeast to produce Dangshan pear wine. The fermentation cycle of SY was short (15 days), and the SY-fermented wine had a suitable sugar-acid ratio, with a residual sugar content of 3.13 ± 0.05 g/L, total acid content of 3.40 ± 0.11 g/L, and ethanol content of 14.1 ± 0.27% (v/v). Additionally, 42 flavor compounds were detected in fermented Dangshan pear wine, and the total amount of flavor compounds was highest in the SY wine (2,584.72 μg/L). Combined with the comprehensive sensory evaluation scores, these results suggest that Saccharomyces cerevisiae SY was the most suitable strain to produce Dangshan pear wine. PRACTICAL APPLICATIONS: In this study, we compared the physical and chemical indicators of pear wine brewed by different Saccharomyces cerevisiae in the process of fermentation and the final quality of pear wine products. It was concluded that the pear wine produced by Saccharomyces cerevisiae SY had good quality. The study found a strain suitable for the fermentation of pear wine and provided a theoretical basis for the industrial production of pear wine. Next, we can try to use Saccharomyces cerevisiae SY for large-scale production of pear wine and try to sell it on the market.

Microbiota of Fermented Beverages

This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages.

French and Mediterranean-style diets: Contradictions, misconceptions and scientific facts-A review

The determination of appropriate dietary strategies for the prevention of chronic degenerative diseases, cancer, diabetes, and cardiovascular diseases remains a challenging and highly relevant issue worldwide. Epidemiological dietary interventions have been studied for decades with contrasting impacts on human health. Moreover, research scientists and physicians have long debated diets encouraging alcohol intake, such as the Mediterranean and French-style diets, with regard to their impact on human health. Understanding the effects of these diets may help to improve in the treatment and prevention of diseases. However, further studies are warranted to determine which individual food components, or combinations thereof, have a beneficial impact on different diseases, since a large number of different compounds may occur in a single food, and their fate in vivo is difficult to measure. Most explanations for the positive effects of Mediterranean-style diet, and of the French paradox, have focused largely on the beneficial properties of antioxidants, among other compounds/metabolites, in foods and red wine. Wine is a traditional alcoholic beverage that has been associated with both healthy and harmful effects. Not withstanding some doubts, there is reasonable unanimity among researchers as to the beneficial effects of moderate wine consumption on cardiovascular disease, diabetes, osteoporosis, and longevity, which have been ascribed to polyphenolic compounds present in wine. Despite this, conflicting findings regarding the impact of alcohol consumption on human health, and contradictory findings concerning the effects of non-alcoholic wine components such as resveratrol, have led to confusion among consumers. In addition to these contradictions and misconceptions, there is a paucity of human research studies confirming known positive effects of polyphenols in vivo. Furthermore, studies balancing both known and unknown prognostic factors have mostly been conducted in vitro or using animal models. Moreover, current studies have shifted focus from red wine to dairy products, such as cheese, to explain the French paradox. The aim of this review is to highlight the contradictions, misconceptions, and scientific facts about wines and diets, giving special focus to the Mediterranean and French diets in disease prevention and human health improvement. To answer the multiplicity of questions regarding the effects of diet and specific diet components on health, and to relieve consumer uncertainty and promote health, comprehensive cross-demographic studies using the latest technologies, which include foodomics and integrated omics approaches, are warranted.