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Das B, Bhardwaj PK, Chaudhary SK, Pathaw N, Singh HK, Tampha S, Singh KK, Sharma N, Mukherjee PK. Bioeconomy and ethnopharmacology - Translational perspective and sustainability of the bioresources of northeast region of India. JOURNAL OF ETHNOPHARMACOLOGY 2024; 330:118203. [PMID: 38641075 DOI: 10.1016/j.jep.2024.118203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/10/2024] [Accepted: 04/13/2024] [Indexed: 04/21/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The ecological environment of Northeast region of India (NER), with its high humidity, has resulted in greater speciation and genetic diversity of plant, animal, and microbial species. This region is not only rich in ethnic and cultural diversity, but it is also a major biodiversity hotspot. The sustainable use of these bioresources can contribute to the region's bioeconomic development. AIM OF THE STUDY The review aimed to deliver various perspectives on the development of bioeconomy from NER bioresources under the tenets of sustainable utilization and socioeconomic expansion. MATERIALS AND METHODS Relevant information related to prospects of the approaches and techniques pertaining to the sustainable use of ethnomedicine resources for the growth of the bioeconomy were retrieved from PubMed, ScienceDirect, Google Scholar, Scopus, and Springer from 1984 to 2023. All the appropriate abstracts, full-text articles and various book chapters on bioeconomy and ethnopharmacology were conferred. RESULT As the population grows, so does the demand for basic necessities such as food, health, and energy resources, where insufficient resource utilization and unsustainable pattern of material consumption cause impediments to economic development. On the other hand, the bioeconomy concept leads to "the production of renewable biological resources and the conversion of these resources and waste streams into value-added products. CONCLUSIONS In this context, major emphasis should be placed on strengthening the economy's backbone in order to ensure sustainable use of these resources and livelihood security; in other words, it can boost the bio-economy by empowering the local people in general.
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Affiliation(s)
- Bhaskar Das
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Pardeep Kumar Bhardwaj
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Sushil K Chaudhary
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Neeta Pathaw
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Huidrom Khelemba Singh
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Soibam Tampha
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Khaidem Kennedy Singh
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Nanaocha Sharma
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India.
| | - Pulok Kumar Mukherjee
- Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Imphal, Manipur 795001, India; Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Meghalaya Center, Shillong, Meghalaya 793009, India.
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Sivamaruthi BS, Sisubalan N, Kesika P, Sureka I, Chaiyasut C. A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms. J Food Sci 2024; 89:3973-3994. [PMID: 38957107 DOI: 10.1111/1750-3841.17172] [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: 03/08/2024] [Revised: 05/13/2024] [Accepted: 05/27/2024] [Indexed: 07/04/2024]
Abstract
Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol-lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost-effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti-glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health-promoting properties.
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Affiliation(s)
- Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Natarajan Sisubalan
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Periyanaina Kesika
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
| | - Indrajith Sureka
- Department of Biomedical Sciences, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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Zhang H, Li Y, Fu Y, Jiao H, Wang X, Wang Q, Zhou M, Yong YC, Liu J. A structure-functionality insight into the bioactivity of microbial polysaccharides toward biomedical applications: A review. Carbohydr Polym 2024; 335:122078. [PMID: 38616098 DOI: 10.1016/j.carbpol.2024.122078] [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: 11/28/2023] [Revised: 03/16/2024] [Accepted: 03/18/2024] [Indexed: 04/16/2024]
Abstract
Microbial polysaccharides (MPs) are biopolymers secreted by microorganisms such as bacteria and fungi during their metabolic processes. Compared to polysaccharides derived from plants and animals, MPs have advantages such as wide sources, high production efficiency, and less susceptibility to natural environmental influences. The most attractive feature of MPs lies in their diverse biological activities, such as antioxidative, anti-tumor, antibacterial, and immunomodulatory activities, which have demonstrated immense potential for applications in functional foods, cosmetics, and biomedicine. These bioactivities are precisely regulated by their sophisticated molecular structure. However, the mechanisms underlying this precise regulation are not yet fully understood and continue to evolve. This article presents a comprehensive review of the most representative species of MPs, including their fermentation and purification processes and their biomedical applications in recent years. In particular, this work presents an in-depth analysis into the structure-activity relationships of MPs across multiple molecular levels. Additionally, this review discusses the challenges and prospects of investigating the structure-activity relationships, providing valuable insights into the broad and high-value utilization of MPs.
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Affiliation(s)
- Hongxing Zhang
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China
| | - Yan Li
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China
| | - Yinyi Fu
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China; Jiangsu Collaborative Innovation Center of Technology and Material of Water Treatment, Suzhou University of Science and Technology, Suzhou 215009, China
| | - Haixin Jiao
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China
| | - Xiangyu Wang
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China
| | - Qianqian Wang
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China
| | - Mengbo Zhou
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China
| | - Yang-Chun Yong
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China; Jiangsu Collaborative Innovation Center of Technology and Material of Water Treatment, Suzhou University of Science and Technology, Suzhou 215009, China
| | - Jun Liu
- Biofuels Institute, School of Environment and Safety Engineering, c/o School of Emergency Management, Jiangsu University, Zhenjiang 212013, China; Jiangsu Collaborative Innovation Center of Technology and Material of Water Treatment, Suzhou University of Science and Technology, Suzhou 215009, China.
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Zhao H, Ju X, Nie Y, James TY, Liu XY. High-throughput screening carbon and nitrogen sources to promote growth and sporulation in Rhizopus arrhizus. AMB Express 2024; 14:76. [PMID: 38942930 PMCID: PMC11213844 DOI: 10.1186/s13568-024-01733-0] [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: 06/04/2024] [Accepted: 06/19/2024] [Indexed: 06/30/2024] Open
Abstract
Rhizopus arrhizus is a saprotrophic, sometimes clinically- and industrially-relevant mold (Mucorales) and distributed worldwide, suggesting it can assimilate a broad spectrum of substrates. Here, 69 strains of R. arrhizus were investigated by using the Biolog FF MicroPlate for the profiles of utilizing 95 carbon and nitrogen substrates. The study showed that most R. arrhizus strains were similar in average well color development (AWCD) and substrate richness (SR). Nevertheless, 13 strains were unique in principal component analyses, heatmap, AWCD, and SR analyses, which may imply a niche differentiation within R. arrhizus. The species R. arrhizus was able to utilize all the 95 carbon and nitrogen substrates, consistent with the hypothesis of a great metabolic diversity. It possessed a substrate preference of alcohols, and seven substrates were most frequently utilized, with N-acetyl-D-galactosamine and L-phenylalanine ranking at the top of the list. Eight substrates, especially L-arabinose and xylitol, were capable of promoting sporulation and being applied for rejuvenating degenerated strains. By phenotyping R. arrhizus strains in carbon and nitrogen assimilation capacity, this study revealed the extent of intra-specific variability and laid a foundation for estimating optimum substrates that may be useful for industrial applications.
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Affiliation(s)
- Heng Zhao
- College of Life Sciences, Shandong Normal University, Jinan, 250358, China
- State Key Laboratory of Efficient Production of Forest Resources, School of Ecology and Nature Conservation, Beijing Forestry University, Beijing, 100083, China
| | - Xiao Ju
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
- Graduate School, China Pharmaceutical University, Nanjing, 211198, China
| | - Yong Nie
- School of Civil Engineering and Architecture, Anhui University of Technology, Ma'anshan, 243002, China
| | - Timothy Y James
- Department of Ecology and Evolutionary Biology, University of Michigan, Ann Arbor, MI, 48109-1048, USA
| | - Xiao-Yong Liu
- College of Life Sciences, Shandong Normal University, Jinan, 250358, China.
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
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Santos JG, de Souza EL, de Souza Couto MV, Rodrigues TZ, de Medeiros ARS, de Magalhães Cordeiro AMT, Lima MDS, de Oliveira MEG, da Costa Lima M, de Araújo NPR, Gonçalves ICD, Garcia EF. Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread. Microorganisms 2024; 12:1199. [PMID: 38930581 PMCID: PMC11205311 DOI: 10.3390/microorganisms12061199] [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: 04/27/2024] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread.
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Affiliation(s)
- Joanderson Gama Santos
- Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil; (J.G.S.); (A.R.S.d.M.)
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | - Marcus Vinícius de Souza Couto
- Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil; (M.V.d.S.C.); (T.Z.R.)
| | - Tatiana Zanella Rodrigues
- Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil; (M.V.d.S.C.); (T.Z.R.)
| | - Ana Regina Simplício de Medeiros
- Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil; (J.G.S.); (A.R.S.d.M.)
| | | | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina 56302-100, PE, Brazil;
| | | | - Maiara da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil;
| | | | | | - Estefânia Fernandes Garcia
- Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil; (N.P.R.d.A.); (I.C.D.G.); (E.F.G.)
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Abdelraof M, Nooman MU, Hashem AH, Al-Kashef AS. Production and optimization of surfactin produced from locally isolated Bacillus halotolerans grown on agro-industrial wastes and its antimicrobial efficiency. BMC Microbiol 2024; 24:193. [PMID: 38831400 PMCID: PMC11145779 DOI: 10.1186/s12866-024-03338-w] [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: 02/12/2024] [Accepted: 05/16/2024] [Indexed: 06/05/2024] Open
Abstract
INTRODUCTION Optimal exploitation of the huge amounts of agro-industrial residuals that are produced annually, which endangers the ecosystem and ultimately contributes to climate change, is one of the solutions available to produce value-added compounds. AIM AND OBJECTIVES This study aimed at the economic production and optimization of surfactin. Therefore, the production was carried out by the microbial conversion of Potato Peel Waste (PPW) and Frying Oil Waste (FOW) utilizing locally isolated Bacillus halotolerans. Also, investigating its potential application as an antimicrobial agent towards some pathogenic strains. RESULTS Screening the bacterial isolates for surfactin production revealed that the strain with the highest yield (49 g/100 g substrate) and efficient oil displacement activity was genetically identified as B. halotolerans. The production process was then optimized utilizing Central Composite Design (CCD) resulting in the amelioration of yield by 11.4% (from 49 to 55.3 g/100 g substrate) and surface tension (ST) by 8.3% (from 36 to 33 mN/m) with a constant level of the critical micelle concentration (CMC) at 125 mg/L. Moreover, the physiochemical characterization studies of the produced surfactin by FTIR, 1H NMR, and LC-MS/MS proved the existence of a cyclic lipopeptide (surfactin). The investigations further showed a strong emulsification affinity for soybean and motor oil (E24 = 50%), as well as the ability to maintain the emulsion stable over a wide pH (4-10) and temperature (10-100 °C) range. Interestingly, surfactin had a broad-spectrum range of inhibition activity against Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, klebsiella pneumonia, and Candida albicans. CONCLUSION Subsequently, the screening of the isolates and the utilized food-processing wastes along with the extraction technique resulted in a high yield of surfactin characterized by acceptable ST and CMC levels. However, optimization of the cultural conditions to improve the activity and productivity was achieved using Factor-At-A-Time (OFAT) and Central Composite Design (CCD). In contrast, surface activity recorded a maximum level of (33 mN/n) and productivity of 55.3 g/100 g substrate. The optimized surfactin had also the ability to maintain the stability of emulsions over a wide range of pH and temperature. Otherwise, the obtained results proved the promising efficiency of the surfactin against bacterial and fungal pathogens.
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Affiliation(s)
- Mohamed Abdelraof
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, Cairo, Dokki, 12622, Egypt.
| | - Mohamed U Nooman
- Biochemistry Department, Biotechnology Research Institute, National Research Centre, Cairo, Dokki, 12622, Egypt
| | - Amr H Hashem
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo, 11884, Egypt
| | - Amr S Al-Kashef
- Biochemistry Department, Biotechnology Research Institute, National Research Centre, Cairo, Dokki, 12622, Egypt
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Álvarez-Herms J. Summatory Effects of Anaerobic Exercise and a 'Westernized Athletic Diet' on Gut Dysbiosis and Chronic Low-Grade Metabolic Acidosis. Microorganisms 2024; 12:1138. [PMID: 38930520 PMCID: PMC11205432 DOI: 10.3390/microorganisms12061138] [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: 04/14/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
Anaerobic exercise decreases systemic pH and increases metabolic acidosis in athletes, altering the acid-base homeostasis. In addition, nutritional recommendations advising athletes to intake higher amounts of proteins and simple carbohydrates (including from sport functional supplements) could be detrimental to restoring acid-base balance. Here, this specific nutrition could be classified as an acidic diet and defined as 'Westernized athletic nutrition'. The maintenance of a chronic physiological state of low-grade metabolic acidosis produces detrimental effects on systemic health, physical performance, and inflammation. Therefore, nutrition must be capable of compensating for systemic acidosis from anaerobic exercise. The healthy gut microbiota can contribute to improving health and physical performance in athletes and, specifically, decrease the systemic acidic load through the conversion of lactate from systemic circulation to short-chain fatty acids in the proximal colon. On the contrary, microbial dysbiosis results in negative consequences for host health and physical performance because it results in a greater accumulation of systemic lactate, hydrogen ions, carbon dioxide, bacterial endotoxins, bioamines, and immunogenic compounds that are transported through the epithelia into the blood circulation. In conclusion, the systemic metabolic acidosis resulting from anaerobic exercise can be aggravated through an acidic diet, promoting chronic, low-grade metabolic acidosis in athletes. The individuality of athletic training and nutrition must take into consideration the acid-base homeostasis to modulate microbiota and adaptive physiological responses.
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Affiliation(s)
- Jesús Álvarez-Herms
- Phymolab, Physiology and Molecular Laboratory, 40170 Collado Hermoso, Segovia, Spain
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Shi D, Stone AK, Jafarian Z, Liu E, Xu C, Bhagwat A, Lu Y, Gao P, Polley B, Bhowmik P, Rajagopalan N, Tanaka T, Korber DR, Nickerson MT. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. J Food Sci 2024; 89:3412-3429. [PMID: 38767939 DOI: 10.1111/1750-3841.17111] [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: 12/06/2023] [Revised: 04/09/2024] [Accepted: 04/24/2024] [Indexed: 05/22/2024]
Abstract
Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum. After 48 h, the samples showed increased protein content with enhanced solubility and oil-holding capacity. Controlled fermentation, as opposed to spontaneous fermentation, maintained the high foaming capacity; however, all fermented samples had lower foam and emulsion stabilizing properties and reduced water-holding capacity compared to the control. The fermented proteins were also less digestible, possibly due to an increase in phenolics and saponins. New volatile compounds were identified in fermented samples that show promise for improved sensory attributes. Significant differences were observed in specific quality attributes depending on the microbial strain used. Further research is required to better understand the fermentative metabolism of microbial communities when provided high-protein lentil ingredients as growth substrates. PRACTICAL APPLICATION: Fermented lentil protein isolate has promising flavor profiles that may improve its sensory properties for food application.
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Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Zahra Jafarian
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Enyu Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Caishuang Xu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Aarti Bhagwat
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Yuping Lu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Peng Gao
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Brittany Polley
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Pankaj Bhowmik
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Nandhakishore Rajagopalan
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Darren R Korber
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Xu JM, Gao WR, Liang P, Cai GH, Yang HL, Lin JB, Sun YZ. Pleurotus eryngii root waste and soybean meal co-fermented protein improved the growth, immunity, liver and intestinal health of largemouth bass (Micropterus salmoides). FISH & SHELLFISH IMMUNOLOGY 2024; 149:109551. [PMID: 38599363 DOI: 10.1016/j.fsi.2024.109551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/08/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
The present study aimed to evaluate the effect of king oyster mushroom (Pleurotus eryngii) root waste and soybean meal co-fermented protein (CFP) on growth performance, feed utilization, immune status, hepatic and intestinal health of largemouth bass (Micropterus salmoides). Largemouth bass (12.33 ± 0.18 g) were divided into five groups, fed with diets containing 0 %, 5 %, 10 %, 15 % and 20 % CFP respectively for 7 weeks. The growth performance and dietary utilization were slightly improved by the supplementation of CFP. In addition, improved immunoglobulin M (IgM) content and lysozyme activity in treatments confirm the enhancement of immunity in fish by the addition of CFP, especially in fish fed 20 % CFP (P < 0.05). Furthermore, CFP significantly improved liver GSH (glutathione) content in groups D10 and D15 (P < 0.05), and slightly improved total antioxidant capacity (T-AOC), superoxide dismutase (SOD) activity while slightly reduced malondialdehyde (MDA) content. Simultaneously, the upregulation of lipolysis-related genes (PPARα, CPT1 and ACO) expression and downregulation of lipid synthesis-related genes (ACC and DGAT1) expression was recorded in the group D20 compared with the control (P < 0.05), which were consistent with the decreased liver lipid contents, suggests that lipid metabolism was improved by CFP. In terms of intestinal structural integrity, ameliorated intestinal morphology in treatments were consistent with the upregulated Occludin, Claudin-1 and ZO-1 genes expression. The intestinal pro-inflammatory cytokines (TNF-α and IL-8) expression were suppressed while the anti-inflammatory cytokines (IL-10 and TGF-β) were activated in treatments. The expression of antimicrobial peptides (Hepcidin-1, Piscidin-2 and Piscidin-3) and intestinal immune effectors (IgM and LYZ) were slightly up-regulated in treatments. Additionally, the relative abundance of intestinal beneficial bacteria (Firmicutes) increased while the relative abundance of potential pathogenic bacteria (Fusobacterium and Proteobacteria) decreased, which indicated that the intestinal microbial community was well-reorganized by CFP. In conclusion, dietary CFP improves growth, immunity, hepatic and intestinal health of largemouth bass, these data provided a theoretical basis for the application of this novel functional protein ingredient in fish.
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Affiliation(s)
- Jian-Ming Xu
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, 361021, China
| | - Wen-Rong Gao
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, 361021, China
| | - Ping Liang
- Freshwater Fisheries Research Institute of Fujian, Fuzhou, 350000, China
| | - Guo-He Cai
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, 361021, China
| | - Hong-Ling Yang
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, 361021, China
| | - Jian-Bin Lin
- Freshwater Fisheries Research Institute of Fujian, Fuzhou, 350000, China.
| | - Yun-Zhang Sun
- Xiamen Key Laboratory for Feed Quality Testing and Safety Evaluation, Fisheries College, Jimei University, Xiamen, 361021, China.
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11
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Nosratabadi L, Kavousi HR, Hajimohammadi-Farimani R, Balvardi M, Yousefian S. Estamaran date vinegar: chemical and microbial dynamics during fermentation. Braz J Microbiol 2024; 55:1265-1277. [PMID: 38696037 PMCID: PMC11153425 DOI: 10.1007/s42770-024-01354-6] [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: 12/31/2023] [Accepted: 04/22/2024] [Indexed: 06/07/2024] Open
Abstract
Vinegar is a fermented food produced by alcoholic and then acetic acid microbial metabolism. Date palm fruit (Phoenix dactylifera L.) is a valuable source for the production of vinegar. Microbial identification has a major role in the improvement and bio-management of the fermentation process of vinegar. Estamaran and Kabkab two varieties of date palm fruit were selected to study the fermentation process. A culture-dependent approach was used to study bacterial dynamics. 16 S rRNA gene was amplified by Polymerase Chain Reaction (PCR), also restriction enzyme analysis with HinfI and TaqI, and sequencing was done. Assessment of microbial flora of date palm fruit during fermentation showed that Fructobacillus tropaeoli, Bacillus sp., Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, and Weissella paramesenteroides existed in the first phase of fermentation. With fermentation progress, microbial diversity decreased so only one species remained. Komagataeibacter xylinus as an acid acetic producer was present in the third phase of fermentation. Based on chemical analysis, the concentration of reducing sugars decreased during fermentation. With decreasing pH, a simultaneous increase in acidity and total phenolic compounds occurred. The trend of changes during Estamaran fermentation was more severe and a vinegar with desirable properties was produced. Therefore, this date variety is recommended for the production of date vinegar.
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Affiliation(s)
- Leila Nosratabadi
- Faculty of Agriculture, Department of Biotechnology, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hamid-Reza Kavousi
- Faculty of Agriculture, Department of Biotechnology, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Reza Hajimohammadi-Farimani
- Research and Technology Institute of Plant Production, Shahid Bahonar University of Kerman, Kerman, Iran.
- Faculty of Agriculture, Department of Food Science and Technology, Shahid Bahonar University of Kerman, 22 Bahman Blvd., Kerman, P.O. Box 76169-133, Iran.
| | - Mohammad Balvardi
- Faculty of Agriculture, Department of Food Science and Technology, Shahid Bahonar University of Kerman, 22 Bahman Blvd., Kerman, P.O. Box 76169-133, Iran
| | - Shirin Yousefian
- Research and Technology Institute of Plant Production, Shahid Bahonar University of Kerman, Kerman, Iran
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12
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Khunnonkwao P, Thitiprasert S, Jaiaue P, Khumrangsee K, Cheirsilp B, Thongchul N. The outlooks and key challenges in renewable biomass feedstock utilization for value-added platform chemical via bioprocesses. Heliyon 2024; 10:e30830. [PMID: 38770303 PMCID: PMC11103475 DOI: 10.1016/j.heliyon.2024.e30830] [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: 02/03/2024] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/22/2024] Open
Abstract
The conversion of renewable biomass feedstock into value-added products via bioprocessing platforms has become attractive because of environmental and health concerns. Process performance and cost competitiveness are major factors in the bioprocess design to produce desirable products from biomass feedstock. Proper pretreatment allows delignification and hemicellulose removal from the liquid fraction, allowing cellulose to be readily hydrolyzed to monomeric sugars. Several industrial products are produced via sugar fermentation using either naturally isolated or genetically modified microbes. Microbial platforms play an important role in the synthesis of several products, including drop-in chemicals, as-in products, and novel compounds. The key elements in developing a fermentation platform are medium formulation, sterilization, and active cells for inoculation. Downstream bioproduct recovery may seem like a straightforward chemical process, but is more complex, wherein cost competitiveness versus recovery performance becomes a challenge. This review summarizes the prospects for utilizing renewable biomass for bioprocessing.
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Affiliation(s)
- Panwana Khunnonkwao
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
| | - Sitanan Thitiprasert
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
| | - Phetcharat Jaiaue
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
| | - Katsaya Khumrangsee
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
| | - Benjamas Cheirsilp
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Nuttha Thongchul
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
- Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Chulalongkorn University, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330, Thailand
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13
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Nassar AAMA, Gharib AAEA, Abdelgalil SY, AbdAllah HM, Elmowalid GA. Immunomodulatory, antioxidant, and growth-promoting activities of dietary fermented Moringa oleifera in Nile tilapia (Oreochromus niloticus) with in-vivo protection against Aeromonas hydrophila. BMC Vet Res 2024; 20:231. [PMID: 38802892 PMCID: PMC11129393 DOI: 10.1186/s12917-024-04070-3] [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: 02/02/2024] [Accepted: 05/09/2024] [Indexed: 05/29/2024] Open
Abstract
BACKGROUND Moringa oleifera, a well-known medicinal plant, has been used in aquafeed as a dietary supplement. Based on previous studies, insufficient research is available on the dietary supplementation of Nile tilapia with M. oleifera leaf and seed mixtures, specifically the fermented form. Therefore, this study aimed to investigate the efficacy of fermented (FMO) versus non-fermented M. oleifera (MO) leaf and seed mixtures on immunological parameters, antioxidant activity, growth performance, and resistance to A. hydrophila infection after a 30-day feeding trial on Nile tilapia. METHODS A total of 180 fingerlings were randomly divided into four groups in addition to the control group (36 fish each, in triplicate). Fish in the tested groups were fed on basal diet supplemented with MO5%, MO10%, FMO5%, and FMO10%, while those in control were fed on basal diet only. After the feeding trial, fish were challenged with A. hydrophila. The immunomodulatory activity of M. oleifera was evaluated in terms of phagocytic and lysozyme activities, immune-related cytokines and IgM gene expression. Antioxidants, and growth-promoting activities were also assessed. RESULTS The results revealed that fish supplemented FMO markedly in FMO10% group followed by FMO5%, exhibited significant (P < 0.05) improvement in the tested immunological, hepatic antioxidants, and growth performance parameters. Furthermore, the highest survival rate post-challenge with mild clinical symptoms, and the lowest A. hydrophila bacterial count were reported in these groups. Meanwhile, MO10%-supplementation exhibited the opposite trend. CONCLUSIONS The study' conclusion suggests that fermented M. oleifera leaf and seed mixture is a promising growth-promoting and immunostimulatory feed-additive candidate for Nile tilapia and could reduce the losses caused by A. hydrophila infection.
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Affiliation(s)
- Asmaa A M A Nassar
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | | | - Sarah Yousef Abdelgalil
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Hossam M AbdAllah
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Gamal A Elmowalid
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
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14
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Cai Y, Abla M, Gao L, Wu J, Yang L. Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa 'Dianhong' Petals with Brown Sugar. Antioxidants (Basel) 2024; 13:607. [PMID: 38790712 PMCID: PMC11117507 DOI: 10.3390/antiox13050607] [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: 03/22/2024] [Revised: 05/01/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Fermented Rosa rugosa 'Dianhong' petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols at different fermentation conditions using different assays: DPPH free-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), Folin-Ciocalteu assays, and HPLC-MS/MS and HPLC-DAD methods. The results indicated that fermentation significantly increased (p < 0.05) the antioxidant activity and polyphenol concentration of R. rugosa 'Dianhong'. Furthermore, Saccharomyces rouxii TFR-1 fermentation achieved optimal bioactivity earlier than natural fermentation. Overall, we found that the use of Saccharomyces rouxii (TFR-1) is a more effective strategy for the production of polyphenol-rich fermented R. rugosa 'Dianhong' petals with brown sugar compared to natural fermentation.
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Affiliation(s)
- Yueyue Cai
- School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; (Y.C.); (L.G.)
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
| | - Merhaba Abla
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
| | - Lu Gao
- School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; (Y.C.); (L.G.)
| | - Jinsong Wu
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
| | - Lixin Yang
- School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; (Y.C.); (L.G.)
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
- Center for Biodiversity and Indigenous Knowledge, Kunming 650034, China
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15
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Liu S, Hu J, Zhong Y, Hu X, Yin J, Xiong T, Nie S, Xie M. A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods. Food Chem 2024; 440:137453. [PMID: 38154284 DOI: 10.1016/j.foodchem.2023.137453] [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: 03/30/2023] [Revised: 07/22/2023] [Accepted: 09/08/2023] [Indexed: 12/30/2023]
Abstract
Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation.
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Affiliation(s)
- Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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16
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Dong Y, Li M, Yue X. Current Research on Probiotics and Fermented Products. Foods 2024; 13:1406. [PMID: 38731777 PMCID: PMC11082973 DOI: 10.3390/foods13091406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 05/13/2024] Open
Abstract
The history of probiotics and fermented products has evolved over millennia [...].
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Affiliation(s)
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
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17
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Sanya AKC, Linnemann AR, Madode YE, Schoustra SE, Smid EJ. The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi. Int J Food Microbiol 2024; 416:110683. [PMID: 38554557 DOI: 10.1016/j.ijfoodmicro.2024.110683] [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: 11/17/2023] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 04/01/2024]
Abstract
Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples). Four technological pathways for maize starch production were distinguished based on variations in the duration of steeping the grains, which ranged from 6 to 72 h, and whether or not kneading of the wet flour before filtration was practised. Six categories of maize ogi were derived from the four technology groups based on the duration of the fermentation, which lasted from 6 to 24 h. The average pH of maize starch varied from 3.2 to 5.3, with the lowest values for the two technology groups that also had the highest lactate concentrations (9-11.8 g/L). The six maize ogi categories had a pH ranging from 3.1 to 4.0. Viable plate counts of lactic acid bacteria were similar for maize starch samples and for ogi samples, whereas yeast counts showed clear differences. Members of the genera Limosilactobacillus, Lactobacillus, Weissella, Streptococcus and Ligilactobacillus, dominated the bacterial community in maize starch, and were also dominant in maize ogi. The members of the genera dominating the fungal community in maize starch were also dominant in maize ogi, except for Aspergillus and Stenocarpella spp., which decreased in relative abundance by fermentation. The highest total free essential amino acid concentration was 61.6 mg/L in maize starch and 98.7 mg/L in ogi. The main volatile organic compounds in maize starch samples were alcohols, esters, and carboxylic acids, which also prevailed in maize ogi samples. The results indicate that the characteristics of traditional maize ogi depend on the processing technologies used to produce the maize starch before the intentional fermentation into ogi, with no clear-cut connection with the production practices due to high variations between samples from the same technology groups. This revealed the importance of a standardized maize starch production process, which would benefit controlling the starch fermentation and the characteristics of maize ogi. Further research is needed to understand the hidden fermentation during maize starch production for determination of the best practices that support the production of quality maize ogi.
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Affiliation(s)
- A K Carole Sanya
- Food Quality and Design (FQD), Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Laboratoire de Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Anita R Linnemann
- Food Quality and Design (FQD), Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Yann E Madode
- Laboratoire de Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Sijmen E Schoustra
- Laboratory of Genetics, Wageningen University and Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia
| | - Eddy J Smid
- Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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18
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Okomo Aloo S, Park S, Martins Oyinloye T, Oh DH. Rheological properties, biochemical changes, and potential health benefits of dehulled and defatted industrial hempseeds after fermentation. Food Chem 2024; 439:138086. [PMID: 38043281 DOI: 10.1016/j.foodchem.2023.138086] [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: 08/23/2023] [Revised: 11/11/2023] [Accepted: 11/25/2023] [Indexed: 12/05/2023]
Abstract
Dehulled hempseed (DHS), fermented dehulled hempseed (FDHS), hempseed cake (HSC), and fermented HSC (FHSC) were examined for their phytochemical composition, health benefits, and rheological characteristics. At 500 µg/mL concentration, DHS, FDHS, HSC, and FHSC extracts exhibited the ability to inhibit DPPH radicals, with 32.46 %, 47.35 %, 33.85 %, and 47.41 %, respectively. Similarly, they demonstrated potential to scavenge ABTS radicals by 13.7 %, 27.87 %, 14.40 % and 25.70 %, respectively. For lipase inhibition activity, FDHS (72.92 %) and FDHS (85.89 %) outperformed DHS (52.94 %) and HSC (43.08 %). Furthermore, FHSC enhanced the survival and reduced fat accumulation in glucose-supplemented Caenorhabditis elegans. We used HPLC and UHPLC-ESI-QTOF-MS for metabolite analysis, quantifying eight polyphenols using HPLC and identifying thirty-four metabolites with UHPLC-ESI-QTOF-MS. Generally, metabolomics indicated an improved metabolite profile after fermentation. Fermentation also showed impact on rheological characteristics, modifying viscosity, loss modulus, and storage modulus. These findings collectively demonstrate the ability of fermentation in enhancing overall value of hempseed.
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Affiliation(s)
- Simon Okomo Aloo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - SeonJu Park
- Chuncheon Center, Korea Basic Science Institute, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Timilehin Martins Oyinloye
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea.
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19
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Colucci Cante R, Nigro F, Passannanti F, Lentini G, Gallo M, Nigro R, Budelli AL. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices. Compr Rev Food Sci Food Saf 2024; 23:e13356. [PMID: 38767859 DOI: 10.1111/1541-4337.13356] [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: 10/09/2023] [Revised: 02/26/2024] [Accepted: 04/06/2024] [Indexed: 05/22/2024]
Abstract
Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
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20
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Jawaid MZ, Ashfaq MY, Al-Ghouti M, Zouari N. Insights into population adaptation and biodiversity of lactic acid bacteria in challenged date palm leaves silaging, using MALDI-TOF MS. CURRENT RESEARCH IN MICROBIAL SCIENCES 2024; 6:100235. [PMID: 38660337 PMCID: PMC11039324 DOI: 10.1016/j.crmicr.2024.100235] [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] [Indexed: 04/26/2024] Open
Abstract
The study focused on isolating indigenous Qatari lactic acid bacteria (LAB) from various challenged date palm tree leaf silages to construct a comprehensive strain collection, useful to study the diversity of these strains following their adaptation to the uncommon silage. Matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) was employed for strain identification and differentiation. The diversity of LAB populations and strains was assessed through principal component analysis (PCA) and dendrogram analyses. A total of 88 LAB isolates were obtained from silages of fresh palm leaves, silage of mixed leaves and dairy feed, along with fresh palm tree leaves, and dairy feed, adapted to local harsh environments. These isolates were categorized according to the new classification of 2020, belonging to genera of Pediococcus, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Companilactobacillus farciminis, Limosilactobacillus oris, Limosilactobacillus vaginalis, Lactiplantibacillus pentosus and Lactobacillus johnsonii. Pediococcus was the most prevalent genus, falling mostly within the species Pediococcus lolii. MALDI-TOF MS protein profiles, PCA, and dendrogram analyses successfully grouped the LAB isolates into five distinctive clusters based on the protein's similarities. The high diversity of the indigenous LAB in spontaneous palm leaf silages demonstrated their adaptation and mutualistic interactions, forming robust consortia that ensure the quality of the silage. The straightforward, quick, and accurate identification of LAB in this silage using MALDI-TOF MS presents a valuable approach for formulating LAB consortia for silaging harsh agricultural by-products.
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Affiliation(s)
- Muhammad Zaid Jawaid
- Environmental Sciences Program, Department of Biological and Environmental Sciences, College of Arts and Sciences, Qatar University, P.O.B 2713, Doha, Qatar
| | - Mohammad Yousaf Ashfaq
- Environmental Sciences Program, Department of Biological and Environmental Sciences, College of Arts and Sciences, Qatar University, P.O.B 2713, Doha, Qatar
| | - Mohammad Al-Ghouti
- Environmental Sciences Program, Department of Biological and Environmental Sciences, College of Arts and Sciences, Qatar University, P.O.B 2713, Doha, Qatar
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21
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Liu D, Zhao F, Li L, Zhang J, Wu S, Lü X, Zhang H, Yi Y. Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture. J Dairy Sci 2024; 107:1928-1949. [PMID: 37939838 DOI: 10.3168/jds.2023-24135] [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: 08/29/2023] [Accepted: 10/19/2023] [Indexed: 11/10/2023]
Abstract
This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2-1, Lactiplantibacillus plantarum TXZ 2-35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2-1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, L. fermentum WXZ 2-1 demonstrated a synergistic effect in growth medium and goat milk. To explore its effect on goat milk fermentation, different amounts of L. fermentum WXZ 2-1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2-1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2-1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.
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Affiliation(s)
- Dengyi Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Fan Zhao
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Lin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Jian Zhang
- Future Food (Bai Ma) Research Institute, Lishui 211200, Jiangsu Province, China
| | - Shan Wu
- Research and Development Center, Xi'an Yinqiao Dairy (Group) Co. Ltd., Xi'an 710075, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hansi Zhang
- Department of Pharmacology, College of Basic Medical Sciences, Jilin University, Changchun 130012, Jilin Province, China.
| | - Yanglei Yi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China.
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22
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Choi SI, Men X, Oh G, Im JH, Choi YE, Yang JM, Cho JH, Lee OH. Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis. Food Chem X 2024; 21:101208. [PMID: 38370299 PMCID: PMC10869751 DOI: 10.1016/j.fochx.2024.101208] [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: 12/03/2023] [Revised: 01/29/2024] [Accepted: 02/05/2024] [Indexed: 02/20/2024] Open
Abstract
Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for Benincasa hispida, marker compounds that are increased or produced during fermentation were identified based on UPLC-QTOF-MS/MS. Analysis method verification and content analysis were conducted using HPLC-PDA. The marker compounds produced or increased in content were identified as 2-furoic acid, 2,3-dihydroxybenzoic acid, and rubinaphthin A by comparing their retention times, UV and MS spectra, and molecular formulas with those reported in previous studies. In addition, the increase in the content of the marker compounds by fermentation was confirmed, and the analytical method was validated by measuring its specificity, linearity, limit of detection and quantitation, precision, and accuracy. These results suggest that the developed fermentation process, marker compound identification, and verified analysis method can be applied to develop potential functional food ingredients from fermented B. hispida.
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Affiliation(s)
- Sun-Il Choi
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Xiao Men
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Geon Oh
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Ji-Hyun Im
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Ye-Eun Choi
- Haram Central Research Institute, Cheongju 28160, Republic of Korea
| | - Jung-Mo Yang
- Haram Central Research Institute, Cheongju 28160, Republic of Korea
| | - Ju-Hyun Cho
- Haram Central Research Institute, Cheongju 28160, Republic of Korea
| | - Ok-Hwan Lee
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea
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23
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Saud S, Xiaojuan T, Fahad S. The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices. Food Chem X 2024; 21:101209. [PMID: 38384684 PMCID: PMC10878862 DOI: 10.1016/j.fochx.2024.101209] [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: 11/14/2023] [Revised: 01/26/2024] [Accepted: 02/05/2024] [Indexed: 02/23/2024] Open
Abstract
Fermentation of fruit and vegetable juices with probiotics is a novel nutritional approach with potential health benefits. Lactic acid fermentation-based biotransformation results in changes in the profile and nature of bioactive compounds and improves the organoleptic properties, shelf life and bioavailability of vitamins and minerals in the fermented juices. This process has been shown to enrich the phenolic profile and bioactivity components of the juices, resulting in a new type of functional food with improved health benefits. Fruits and vegetables are the ideal substrate for microbial growth, and fruit and vegetable juice will produce rich nutrients and a variety of functional activities after fermentation, so that the high-quality utilization of fruits and vegetables is realized, and the future fermented fruit and vegetable juice products have a wide application market. This paper explores the typical fermentation methods for fruit and vegetable juices, investigates the bioactive components, functional activities, and the influence of fermentation on enhancing the quality of fruit and vegetable juices. The insights derived from this study carry significant implications for guiding the development of fermented fruit and vegetable juice industry.
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Affiliation(s)
- Shah Saud
- College of Life Science, Linyi University, Linyi, Shandong 276000, China
| | - Tang Xiaojuan
- College of Life Science, Linyi University, Linyi, Shandong 276000, China
| | - Shah Fahad
- Department of Agronomy, Abdul Wali Khan University Mardan, Mardan, Pakistan
- Department of Natural Sciences, Lebanese American University, Byblos, Lebanon
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24
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Luo H, Ou J, Huang J. Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate. Foods 2024; 13:992. [PMID: 38611299 PMCID: PMC11012208 DOI: 10.3390/foods13070992] [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: 02/25/2024] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range of diseases. Its remarkable antioxidant properties and ability to capture reactive carbonyl species make it a key player among tea's polyphenolic components. This paper delves into the synthesis and origins of both EGCG and reactive carbonyl species (RCS), emphasizing the toxicity of RCS in various food sources and their formation during food processing. Understanding EGCG's capability to capture and metabolize RCS is crucial for harnessing its health benefits. Thus, this paper explores the underlying mechanisms of EGCG for RCS inhibition and its role in capturing these compounds to generate EGCG-RCS adducts. And the absorption and metabolism of EGCG-RCS adducts is also discussed.
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Affiliation(s)
- Haiying Luo
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (H.L.); (J.O.)
| | - Juanying Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (H.L.); (J.O.)
| | - Junqing Huang
- School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
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25
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Abla M, Cai Y, Gao L, Wu J, Yang L. Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa 'Mohong' during fermentation. Heliyon 2024; 10:e25982. [PMID: 38434381 PMCID: PMC10904242 DOI: 10.1016/j.heliyon.2024.e25982] [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: 10/06/2023] [Revised: 01/25/2024] [Accepted: 02/06/2024] [Indexed: 03/05/2024] Open
Abstract
Fermented rose petals are a traditional delicacy of the Dali Bai community in Yunnan, China. Fermentation enhances the quality and nutritional value of roses, as well as their efficacy, by increasing the levels of phenolic compounds. This study aimed to investigate the significant variations in four active compounds throughout the traditional fermentation process. Four compounds in Rosa rugosa 'Mohong' were examined, and significant variations among polyphenols and antioxidant and anti-inflammatory activities were observed. These variations were studied during fermentation by Saccharomyces rouxii at varying temperatures and durations. Moreover, the results showed that gallic acid and syringic acid content significantly increased (P < 0.05) with a rise in temperature from 20°C-35 °C during fermentation. Simultaneously, rutin and quercetin levels significantly decreased (P < 0.05) at all four temperatures throughout the five periods. The antioxidant and anti-inflammatory activities of fermented R. rugosa 'Mohong' methanol extracts were dose-dependent. Our results provide valuable insights into optimizing the processing scale and quality control of fermented rose products.
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Affiliation(s)
- Merhaba Abla
- Key Laboratory of Economic Plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Yueyue Cai
- School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650504, Yunnan, China
| | - Lu Gao
- School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650504, Yunnan, China
| | - Jingsong Wu
- Key Laboratory of Economic Plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Lixin Yang
- Key Laboratory of Economic Plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
- School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650504, Yunnan, China
- Center for Biodiversity and Indigenous Knowledge, Kunming, 650034, Yunnan, China
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26
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Zhou C, Wu X, Pan D, Xia Q, Sun Y, Geng F, Cao J. TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation. Food Chem 2024; 436:137711. [PMID: 37839122 DOI: 10.1016/j.foodchem.2023.137711] [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: 05/17/2023] [Revised: 10/04/2023] [Accepted: 10/08/2023] [Indexed: 10/17/2023]
Abstract
To understand the mechanism of co-inoculation of Staphylococcus xylosus and Staphylococcus vitulinus (SX & SV) on structural protein degradation and taste enhancement of dry-cured bacon, protease activities, protein degradation, surface morphology of proteins and taste parameters of dry-cured bacon with Staphylococcus inoculation were investigated. The dry-cured bacon with co-inoculation of Staphylococcus xylosus and Staphylococcus vitulinus showed the best taste attributes. High residual activities in cathepsin B + L (more than 1.6-fold) and alanyl aminopeptidase (more than 1.4-fold) accelerated structural protein degradation in SX & SV. 32 down-regulated proteins were identified in SX & SV by TMT-labeled quantitative proteomic compared with control group; myosin and actin showed the most intense response to the accumulation of sweet and umami amino acids, and atomic force microscopy confirmed structural proteins breakdown by morphological changes. The accumulation of glutamic acid, alanine and lysine was mainly responsible for taste improvement of dry-cured bacon with Staphylococcus co-inoculation.
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Affiliation(s)
- Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Xueyi Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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27
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Karimkhani MM, Jamshidi A, Nasrollahzadeh M, Armin M, Jafari SM, Zeinali T. Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage. Sci Rep 2024; 14:5711. [PMID: 38459201 PMCID: PMC10923800 DOI: 10.1038/s41598-024-56235-7] [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: 11/10/2023] [Accepted: 03/04/2024] [Indexed: 03/10/2024] Open
Abstract
This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.
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Affiliation(s)
- Mohammad Mahdi Karimkhani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
| | | | - Mohammad Armin
- Department of Agronomy, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Tayebeh Zeinali
- Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
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28
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Kumari K, Kashyap P, Chakrabarti P. Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets. Food Sci Biotechnol 2024; 33:505-518. [PMID: 38274183 PMCID: PMC10805689 DOI: 10.1007/s10068-023-01401-2] [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: 04/11/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 01/27/2024] Open
Abstract
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins may make dairy-based probiotics unsuitable for some individuals. Thus, probiotics derived from cereals and millets have shown promise as an alternative to dairy probiotics. Soaking, germination, and fermentation can reduce the anti-nutritional factors present in cereal grains and improve nutrient quality and bioactive compounds. Biochemical properties of probiotics are positively influenced by fermentation and germination. Thus, the current review provides an overview of the effect of fermentation and germination on the biochemical properties of probiotics. Further, probiotics made from non-dairy sources may prevent intestinal infections, improve lactose metabolism, reduce cholesterol, enhance immunity, improve calcium absorption, protein digestion, and synthesize vitamins. Finally, health-conscious consumers seeking non-dairy probiotic options can now choose from a wider variety of low-cost, phytochemically rich probiotics derived from germinated and fermented cereal grains.
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Affiliation(s)
- Kirti Kumari
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Piyush Kashyap
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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29
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Chin XH, Elhalis H, Chow Y, Liu SQ. Enhancing food safety in soybean fermentation through strategic implementation of starter cultures. Heliyon 2024; 10:e25007. [PMID: 38312583 PMCID: PMC10835011 DOI: 10.1016/j.heliyon.2024.e25007] [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: 01/08/2024] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 02/06/2024] Open
Abstract
Fermented soybean products have played a significant role in Asian diets for a long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they have gained a huge popularity globally in recent years. Traditionally, soybean fermentation is conducted spontaneously, using microorganisms naturally present in the environment, or inoculating with traditional starter cultures. However, many potential health risks are associated with consumption of these traditionally fermented soybean products due to the presence of food pathogens, high levels of biogenic amines and mycotoxins. The use of starter culture technology in fermentation has been well-studied in recent years and confers significant advantages over traditional fermentation methods due to strict control of the microorganisms inoculated. This review provides a comprehensive review of microbial safety and health risks associated with consumption of traditional fermented soybean products, and how adopting starter culture technology can help mitigate these risks to ensure the safety of these products.
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Affiliation(s)
- Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, 117543, Singapore
| | - Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore
- Research School of Biology, The Australian National University, Canberra, ACT, 2600, Australia
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore, 138669, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, 117543, Singapore
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30
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Mefleh M, Omri G, Limongelli R, Minervini F, Santamaria M, Faccia M. Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis. Front Nutr 2024; 11:1269154. [PMID: 38328482 PMCID: PMC10847596 DOI: 10.3389/fnut.2024.1269154] [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: 07/29/2023] [Accepted: 01/09/2024] [Indexed: 02/09/2024] Open
Abstract
The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage's viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in "plain" and "sweet" (chocolate paste-added) variants. The "sweet" LL-PBB demonstrated a higher acceptability score than its "plain" counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market.
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Affiliation(s)
| | | | | | - Fabio Minervini
- Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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31
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Manna A, Jana SC. Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product. Arch Microbiol 2024; 206:73. [PMID: 38252168 DOI: 10.1007/s00203-023-03797-1] [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: 11/06/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/23/2024]
Abstract
Nowadays, the bacteriocin industries have seen significant growth, supplanting chemical preservatives in its ability to improve the shelf-life and safety of food. The increasing customer desire to use natural preservatives has fueled advancing bacteriocin research. The objective of this study was to identify lactic acid bacteria (LAB) that produce bacteriocin-like inhibitory substance (BLIS) and have strong anti-listerial activity. We have identified and analyzed a LAB obtained from chhurpi samples, a popular milk-derived product in the Himalayan regions of India and Nepal. The strain was studied and identified based on its morphological, biochemical, and physiological characteristics. Furthermore, the molecular 16s-rDNA analysis suggests that the strain was Lactococcus sp. RGUAM1 (98.2% similar to Lactococcus lactis subsp. hordniae NBRC 100931T). The isolated strain can produce a potent BLIS, which has shown efficacy against three gram-positive bacteria responsible for food spoilage, such as Listeria monocytogenes (MTCC 657), Staphylococcus aureus subsp. aureus (MTCC 87), Lactobacillus plantarum (MTCC 1407), Lactobacillus paraplantarum (MTCC 12904). The scanning electron microscope (SEM) image illustrates that the crude cell-free supernatant (CFS) disrupts the cell envelope, leading to the release of cellular contents and the clustering of cells. In addition, this BLIS can easily withstand a wide range of pH (2-12), temperature (up to 100 °C for 15 min), bile salt (0.3% W/V), salinity (4% W/V), and enzyme activity of 1600 AU/ml against Listeria monocytogenes. Our research offers a robust framework and valuable insights into bio-preservation and its potential applications in diverse food products.
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Affiliation(s)
- Atanu Manna
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal, 733134, India
| | - Subhas Chandra Jana
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal, 733134, India.
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32
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Atasoy M, Álvarez Ordóñez A, Cenian A, Djukić-Vuković A, Lund PA, Ozogul F, Trček J, Ziv C, De Biase D. Exploitation of microbial activities at low pH to enhance planetary health. FEMS Microbiol Rev 2024; 48:fuad062. [PMID: 37985709 PMCID: PMC10963064 DOI: 10.1093/femsre/fuad062] [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: 08/11/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/22/2023] Open
Abstract
Awareness is growing that human health cannot be considered in isolation but is inextricably woven with the health of the environment in which we live. It is, however, under-recognized that the sustainability of human activities strongly relies on preserving the equilibrium of the microbial communities living in/on/around us. Microbial metabolic activities are instrumental for production, functionalization, processing, and preservation of food. For circular economy, microbial metabolism would be exploited to produce building blocks for the chemical industry, to achieve effective crop protection, agri-food waste revalorization, or biofuel production, as well as in bioremediation and bioaugmentation of contaminated areas. Low pH is undoubtedly a key physical-chemical parameter that needs to be considered for exploiting the powerful microbial metabolic arsenal. Deviation from optimal pH conditions has profound effects on shaping the microbial communities responsible for carrying out essential processes. Furthermore, novel strategies to combat contaminations and infections by pathogens rely on microbial-derived acidic molecules that suppress/inhibit their growth. Herein, we present the state-of-the-art of the knowledge on the impact of acidic pH in many applied areas and how this knowledge can guide us to use the immense arsenal of microbial metabolic activities for their more impactful exploitation in a Planetary Health perspective.
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Affiliation(s)
- Merve Atasoy
- UNLOCK, Wageningen University & Research and Technical University Delft, Droevendaalsesteeg 4, 6708 PB,Wageningen, the Netherlands
| | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain
| | - Adam Cenian
- Institute of Fluid Flow Machinery, Polish Academy of Sciences, Department of Physical Aspects of Ecoenergy, 14 Fiszera St., 80-231 Gdańsk, Poland
| | - Aleksandra Djukić-Vuković
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Peter A Lund
- Institute of Microbiology and Infection,School of Biosciences, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Fatih Ozogul
- Department of Seafood Processing and Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Balcali, 01330 Adana, Turkey
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška cesta 160, 2000 Maribor, Slovenia
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization – Volcani Center, 68 HaMaccabim Road , P.O.B 15159 Rishon LeZion 7505101, Israel
| | - Daniela De Biase
- Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Corso della Repubblica 79, 04100 Latina, Italy
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Lee YS, Ji BJ, Pae HO, Cheon MW, Xu G, Chun HS, Kim S. Anti-Inflammatory Effect of Fermented Cabbage Extract Containing Nitric Oxide Metabolites with Silica. Int J Mol Sci 2024; 25:775. [PMID: 38255849 PMCID: PMC10815266 DOI: 10.3390/ijms25020775] [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: 11/27/2023] [Revised: 12/30/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
The aim of this study was to evaluate the anti-inflammatory effect of fermented cabbage extract (FC) containing nitric oxide metabolites with silica (FCS) on 1-fluoro-2,4-dinitrofluorobenzene (DNFB)-induced atopic dermatitis (AD) in BALB/c mice. Atopic dermatitis-like allergic contact dermatitis was induced by DNFB challenge in the ear after DNFB sensitization on the dorsal skin of mice. FCS alleviated the severity of atopic dermatitis-like skin lesions. In addition, epidermis thickness of the ear and penetration of inflammatory cells in atopic dermatitis-like skin lesions were decreased after topical application of FCS. The serum levels of TNF-α and IL-4 were measured in atopic dermatitis mice using ELISA kits, which were observed to be significantly decreased after topical application of FCS. This study demonstrates that the FCS can be used as a potential therapeutic for the treatment and prevention of AD.
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Affiliation(s)
- Yun-Seong Lee
- Department of Microbiology and Immunology, School of Medicine, Wonkwang University, Iksan 54538, Republic of Korea; (Y.-S.L.); (H.-O.P.)
| | - Byeong-Jun Ji
- HumanEnos LLC., Wanju 55347, Republic of Korea;
- Department of Biomedical Sciences and Institute for Medical Science, Chonbuk National University Medical School, Jeonju 54907, Republic of Korea
| | - Hyun-Ock Pae
- Department of Microbiology and Immunology, School of Medicine, Wonkwang University, Iksan 54538, Republic of Korea; (Y.-S.L.); (H.-O.P.)
| | - Mu-Weon Cheon
- Department of Chemistry, KwangWoon University, Seoul 01897, Republic of Korea;
| | - Guangpeng Xu
- Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Republic of Korea;
| | | | - Sooah Kim
- Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Republic of Korea;
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Kim Y, Sim J, Jeon K, Ryu D, Ji Y, Kim Y, Kim J, Jeon S, Park D, Jung E. Fermented black ginseng extract prevents UVB-induced inflammation by regulating the nc886-PKR pathway in human keratinocytes. PHOTODERMATOLOGY, PHOTOIMMUNOLOGY & PHOTOMEDICINE 2024; 40. [PMID: 37961814 DOI: 10.1111/phpp.12927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 10/26/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023]
Abstract
BACKGROUND Continuous exposure of the skin to ultraviolet B (UVB) rays can cause inflammation and photodamage. In previous studies, we observed that the upregulation of nc886, a noncoding RNA (ncRNA), can alleviate UVB-induced inflammation through suppression of the protein kinase RNA (PKR) pathway. We aim to investigate the effect of fermented black ginseng extract (FBGE), which has been shown to increase the expression of nc886, on UVB-induced inflammation in keratinocytes. METHODS To confirm the cytotoxicity of FBGE, MTT assay was performed, and no significant cytotoxicity was found on human keratinocytes. The efficacies of FBGE were assessed through qPCR, Western blotting, and ELISA analysis which confirmed regulation of UVB-induced inflammation. RESULTS The analysis results showed that FBGE inhibited the decrease in nc886 expression and the increase in the methylated nc886 caused by UVB. It also prevented the UVB-induced increase of metalloproteinase-9 (MMP-9), metalloproteinase-1 (MMP-1), cyclooxygenase-2 (COX-2), prostaglandin E2 (PGE2), interleukin-8 (IL-8) and tumor necrosis factor-α (TNF-α). Additionally, FBGE suppressed the PKR-MAPK pathways activated by UVB. CONCLUSION These results implicate that FBGE can alleviate UVB-induced inflammation through regulation of the nc886-PKR pathway.
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Affiliation(s)
- Yuna Kim
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Junbo Sim
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Kyungeun Jeon
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Dehun Ryu
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Youngeun Ji
- Shinsegae International Inc., Seoul, Republic of Korea
| | - Youngseok Kim
- Shinsegae International Inc., Seoul, Republic of Korea
| | - Junoh Kim
- Shinsegae International Inc., Seoul, Republic of Korea
| | - Suwon Jeon
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Deokhoon Park
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
| | - Eunsun Jung
- Biospectrum Life Science Institute, Yongin-si, Gyeonggi-do, Republic of Korea
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Alegbeleye O, Alegbeleye I, Oroyinka MO, Daramola OB, Ajibola AT, Alegbeleye WO, Adetunji AT, Afolabi WA, Oyedeji O, Awe A, Badmus A, Oyeboade JT. Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2173775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Ithamar Alegbeleye
- Department of Computer Science, Faculty of Science, University of Ibadan, Oyo-state, Nigeria
| | - Moses O. Oroyinka
- Department of Crop Protection and Environmental Biology, Faculty of Agriculture, University of Ibadan, Oyo-State, Nigeria
| | | | - Abiola Tosin Ajibola
- Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
| | | | - Adewole Tomiwa Adetunji
- Department of Agriculture, Faculty of Applied Sciences, Cape Peninsula University of Technology, Wellington, South Africa
| | - Wasiu Akinloye Afolabi
- Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria
| | - Olayinka Oyedeji
- Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, AL, Canada
| | - Adetunji Awe
- Department of Conservation and Marine Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
| | - Aminat Badmus
- Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Joshua Temiloluwa Oyeboade
- Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria
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Van TP, Phan QK, Quang HP, Pham GB, Thi NHN, Thi HTT, Do AD. Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation. Prev Nutr Food Sci 2023; 28:502-513. [PMID: 38188087 PMCID: PMC10764222 DOI: 10.3746/pnf.2023.28.4.502] [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: 08/08/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 01/09/2024] Open
Abstract
Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.
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Affiliation(s)
- Thach Phan Van
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Department of Life Science, College of Natural Sciences, Hanyang University, Seoul 04763, Korea
| | - Quang Khai Phan
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hoa Pham Quang
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Gia Bao Pham
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Han Ngo Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hong Tham Truong Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Anh Duy Do
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Choi HW, Park SE, Kim EJ, Seo SH, Woong Whon T, Son HS. Effects of ingredient size on microbial communities and metabolites of radish kimchi. Food Chem X 2023; 20:100950. [PMID: 38144756 PMCID: PMC10739756 DOI: 10.1016/j.fochx.2023.100950] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/16/2023] [Accepted: 10/17/2023] [Indexed: 12/26/2023] Open
Abstract
In this study, changes in physicochemical characteristics, microbial communities, and metabolites were investigated to identify the fermentation characteristics of radish kimchi according to the size of radish cubes used. The small-sized radish kimchi group showed the highest hardness value and glucose content in the early stages of fermentation. The relative abundance of major lactic acid bacteria, including Leuconostoc, Weissella, and Lactobacillus, was the highest in the small-sized radish kimchi group on day 5 of fermentation, which resulted in rapid production of lactic acid, thereby causing a decrease in pH and an increase in titratable acidity. The size of the radish in kimchi plays a pivotal role in determining various factors, most notably during the first 5 days of fermentation, leading to marked metabolic changes. A total of 17 metabolites, including glucose, sucrose, lactic acid, malic acid, citric acid, and GABA, exhibited significant differences in the small-size radish kimchi group. Interestingly, the sucrose content was higher in the large-sized radish group at the beginning of fermentation. This study revealed that ingredient size can selectively affect the growth of specific microorganisms in an environment where several microorganisms coexist, which could change the quality of radish kimchi.
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Affiliation(s)
- Hyun-Woong Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
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Lim JY, Choi YJ, Yu H, Choi JY, Yang JH, Chung YB, Park SH, Min SG, Lee MA. Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation. ACS OMEGA 2023; 8:47735-47745. [PMID: 38144087 PMCID: PMC10733927 DOI: 10.1021/acsomega.3c06046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023]
Abstract
Fermentation of salted shrimp involves the interaction of multiple factors. However, studies of the effects of shrimp variety and fermentation temperature on metabolites generated during fermentation are limited. Therefore, we investigated the effects of the shrimp variety, fermentation temperature, and fermentation period on the composition of fermented salted shrimp. Four different varieties of salted shrimp, namely, Detteugijeot (SSA), Red shrimp jeot (SSB), Chujeot (SSC), and Yukjeot (SSD), were prepared and stored at 5 and 10 °C for 5 months. The pH values ranged from 6.71 to 6.99, with SSD showing the lowest pH at both temperatures. Although total nitrogen content remained relatively constant, amino nitrogen exhibited an upward trend after 2 months and was particularly increased at 10 °C. This increase was attributed to variations in microorganisms and enzymes in the salted shrimp. Except for proline, citrulline, and ornithine, amino acid levels increased during fermentation with the highest amounts detected in SSA. Additionally, the levels of glutamic acid and branched-chain amino acids were found to be sensitive to fermentation temperature. Amino acid levels were apparently affected by species-specific metabolic pathways of the microorganisms present in each salted shrimp. Compared to the other varieties, SSB had significantly higher contents of adenosine triphosphate and hypoxanthine. A high hypoxanthine content could contribute to increased bitterness and an umami taste profile. Furthermore, the correlation between salted shrimp and metabolites was unique in SSB, whereas partial clustering was observed between the SSA and SSC.
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Affiliation(s)
- Ju-Young Lim
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
- Department
of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yun-Jeong Choi
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Hyejin Yu
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Ji-Young Choi
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Ji-Hee Yang
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | | | - Sung-Hee Park
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Sung Gi Min
- World
Institute of Kimchi, Gwangju 61755, Republic
of Korea
| | - Mi-Ai Lee
- . Tel.: +82 62 610 1733.
Fax: +82 62 610 1850
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Nolte S, Krüger K, Lenz C, Zentgraf K. Optimizing the Gut Microbiota for Individualized Performance Development in Elite Athletes. BIOLOGY 2023; 12:1491. [PMID: 38132317 PMCID: PMC10740793 DOI: 10.3390/biology12121491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/23/2023]
Abstract
The human gut microbiota can be compared to a fingerprint due to its uniqueness, hosting trillions of living organisms. Taking a sport-centric perspective, the gut microbiota might represent a physiological system that relates to health aspects as well as individualized performance in athletes. The athletes' physiology has adapted to their exceptional lifestyle over the years, including the diversity and taxonomy of the microbiota. The gut microbiota is influenced by several physiological parameters and requires a highly individual and complex approach to unravel the linkage between performance and the microbial community. This approach has been taken in this review, highlighting the functions that the microbial community performs in sports, naming gut-centered targets, and aiming for both a healthy and sustainable athlete and performance development. With this article, we try to consider whether initiating a microbiota analysis is practicable and could add value in elite sport, and what possibilities it holds when influenced through a variety of interventions. The aim is to support enabling a well-rounded and sustainable athlete and establish a new methodology in elite sport.
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Affiliation(s)
- Svenja Nolte
- Department of Exercise Physiology and Sports Therapy, Institute of Sports Science, University of Giessen, 35394 Giessen, Germany; (K.K.); (C.L.)
| | - Karsten Krüger
- Department of Exercise Physiology and Sports Therapy, Institute of Sports Science, University of Giessen, 35394 Giessen, Germany; (K.K.); (C.L.)
| | - Claudia Lenz
- Department of Exercise Physiology and Sports Therapy, Institute of Sports Science, University of Giessen, 35394 Giessen, Germany; (K.K.); (C.L.)
| | - Karen Zentgraf
- Department 5: Psychology & Sports Sciences, Institute for Sports Sciences, Goethe University Frankfurt, 60323 Frankfurt am Main, Germany;
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40
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Jikah AN, Edo GI. Moringa oleifera: a valuable insight into recent advances in medicinal uses and pharmacological activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7343-7361. [PMID: 37532676 DOI: 10.1002/jsfa.12892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 07/17/2023] [Accepted: 08/03/2023] [Indexed: 08/04/2023]
Abstract
Moringa oleifera is an important medicinal plant in several countries; for example, Nigeria, the USA, Turkey, Germany, Greece, and Ukraine. The abundant bioactive and nutritional properties of this plant make it useful in many and diverse areas of life, including the health, cosmetic, agricultural, and food industries to mention but a few. Research has found that the presence of proteins, carbohydrates, lipids, vitamins, minerals, flavonoids, phenols, alkaloids, fatty acids, saponins, essential oils, folate, aromatic hydrocarbons, sterols, glucosinolates, and glycosides, among others, characterize the moringa nutrient profile and, as a result, give rise to its remedial effects on ailments such as wounds, stomach and duodenal ulcers, allergies, obesity, diabetes, inflammation, asthma, and so on. It is the aim of this review to provide an insight into such medicinal and pharmacological remedies attributed to moringa, stating both the past and recent discoveries. This review article also takes a look into the botanical features, bioactive compounds, antinutrients, food applications, bacterial fermentation products, biosafety, industrial applications, and other uses of moringa. Finally, with the belief that knowledge is progressive, we acknowledge that there are things yet undiscovered about this wonder plant that will be of value both to medicine and general life; we therefore recommend that research work continues on the moringa plant. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | - Great Iruoghene Edo
- Department of Chemical Science, Faculty of Science, Delta State University of Science and Technology, Ozoro, Nigeria
- Department of Petroleum Chemistry, Faculty of Science, Delta State University of Science and Technology, Ozoro, Nigeria
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Tyliszczak M, Wiatrak B, Danielewski M, Szeląg A, Kucharska AZ, Sozański T. Does a pickle a day keep Alzheimer's away? Fermented food in Alzheimer's disease: A review. Exp Gerontol 2023; 184:112332. [PMID: 37967591 DOI: 10.1016/j.exger.2023.112332] [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: 09/18/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/17/2023]
Abstract
Fermented food is commonly viewed as healthy, mostly due to its probiotic and digestion-enhancing properties and recently it has been examined with regard to the development of new therapeutic and preventive measures for Alzheimer's disease. Fermented food has been shown to have anti-inflammatory and antioxidant properties and to alter the gut microbiota. However, the exact pathogenesis of Alzheimer's disease is still unknown and its connections to systemic inflammation and gut dysbiosis, as potential targets of fermented food, require further investigation. Therefore, to sum up the current knowledge, this article reviews recent research on the pathogenesis of Alzheimer's disease with emphasis on the role of the gut-brain axis and studies examining the use of fermented foods. The analysis of the fermented food research includes clinical and preclinical in vivo and in vitro studies. The fermented food studies have shown promising effects on amyloid-β metabolism, inflammation, and cognitive impairment in animals and humans. Fermented food has great potential in developing new approaches to Alzheimer's disease treatment.
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Affiliation(s)
- Michał Tyliszczak
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland.
| | - Benita Wiatrak
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland
| | | | - Adam Szeląg
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable, and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
| | - Tomasz Sozański
- Department of Preclinical Sciences, Pharmacology and Medical Diagnostics, Faculty of Medicine, Wroclaw University of Science and Technology, Wrocław, Poland
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Jia W, Peng J, Zhang Y, Zhu J, Qiang X, Zhang R, Shi L. Exploring novel ANGICon-EIPs through ameliorated peptidomics techniques: Can deep learning strategies as a core breakthrough in peptide structure and function prediction? Food Res Int 2023; 174:113640. [PMID: 37986483 DOI: 10.1016/j.foodres.2023.113640] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Dairy-derived angiotensin-I-converting enzyme inhibitory peptides (ANGICon-EIPs) have been regarded as a relatively safe supplementary diet-therapy strategy for individuals with hypertension, and short-chain peptides may have more relevant antihypertensive benefits due to their direct intestinal absorption. Our previous explorations have confirmed that endogenous goat milk short-chain peptides are also an essential source of ANGICon-EIPs. Nonetheless, there are limited explorations on endogenous ANGICon-EIPs owing to the limitations of the extraction and enrichment of endogenous peptides, currently. This review outlined ameliorated pre-treatment strategies, data acquisition methods, and tools for the prediction of peptide structure and function, aiming to provide creative ideas for discovering novel ANGICon-EIPs. Currently, deep learning-based peptide structure and function prediction algorithms have achieved significant advancements. The convolutional neural network (CNN) and peptide sequence-based multi-label deep learning approach for determining the multi-functionalities of bioactive peptides (MLBP) can predict multiple peptide functions with absolute true value and accuracy of 0.699 and 0.708, respectively. Utilizing peptide sequence input, torsion angles, and inter-residue distance to train neural networks, APPTEST predicted the average backbone root mean square deviation (RMSD) value of peptide (5-40 aa) structures as low as 1.96 Å. Overall, with the exploration of more neural network architectures, deep learning could be considered a critical research tool to reduce the cost and improve the efficiency of identifying novel endogenous ANGICon-EIPs.
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Affiliation(s)
- Wei Jia
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China; Inspection and Testing Center of Fuping County (Shaanxi goat milk product quality supervision and Inspection Center), Weinan 711700, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Jian Peng
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yan Zhang
- Inspection and Testing Center of Fuping County (Shaanxi goat milk product quality supervision and Inspection Center), Weinan 711700, China
| | - Jiying Zhu
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xin Qiang
- Inspection and Testing Center of Fuping County (Shaanxi goat milk product quality supervision and Inspection Center), Weinan 711700, China
| | - Rong Zhang
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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44
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Yang S, Bai M, Kwok LY, Zhong Z, Sun Z. The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37983125 DOI: 10.1080/10408398.2023.2280706] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Fermentation is one of the most effective methods of food preservation. Since ancient times, food has been fermented using lactic acid bacteria (LAB). Fermented milk is a very intricate fermentation ecosystem, and the microbial metabolism of fermented milk largely determines its metabolic properties. The two most frequently used dairy starter strains are Streptococcus thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). To enhance both the culture growth rate and the flavor and quality of the fermented milk, it has long been customary to combine S. thermophilus and L. bulgaricus in milk fermentation due to their mutually beneficial and symbiotic relationship. On the one hand, the symbiotic relationship is reflected by the nutrient co-dependence of the two microbes at the metabolic level. On the other hand, more complex interaction mechanisms, such as quorum sensing between cells, are involved. This review summarizes the application of LAB in fermented dairy products and discusses the symbiotic mechanisms and interactions of milk LAB starter strains from the perspective of nutrient supply and intra- and interspecific quorum sensing. This review provides updated information and knowledge on microbial interactions in a fermented milk ecosystem.
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Affiliation(s)
- Shujuan Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Mei Bai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Zhi Zhong
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, PR China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, PR China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
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45
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Thakur B, Kaur S, Rani N, Kaur R, Upadhyay SK, Tripathi M. Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods. Mol Biotechnol 2023:10.1007/s12033-023-00937-2. [PMID: 37948026 DOI: 10.1007/s12033-023-00937-2] [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: 06/15/2023] [Accepted: 09/30/2023] [Indexed: 11/12/2023]
Abstract
For ages, societies throughout the world have used fermentation as a traditional method for food processing and preservation, helping to create a wide range of staple foods and delicacies. Due to its possible health advantages, mostly attributable to the inclusion of bioactive substances known as nutraceuticals, fermented foods have attracted a lot of interest recently. This in-depth analysis examines the wide range of nutraceuticals present in fermented foods, as well as how they are made, what health benefits they may have, and how they may be used in the nutraceutical and functional food businesses. By stressing how important fermented foods are as a source of beneficial bioactive components that support human health and well-being. Numerous bioactive substances found in fermented foods have been the subject of recent scientific studies. These molecules may find use in the pharmaceutical and nutraceutical sectors. Streptococcus thermophilus, Lactobacillus gasseri, Lactobacillus delbrueckii, Lactobacillus bulgaricus, and Lactobacillus johnsonii are just a few examples of the probiotic bacteria that live in fermented foods and formulas. This review elucidates the importance of microorganisms sourced from fermented foods as potent agents for diverse nutraceuticals and their potential role in preventing various diseases whilst serving as functional food supplements.
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Affiliation(s)
- Babita Thakur
- Department of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India
| | - Sukhminderjit Kaur
- Department of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India.
| | - Nitu Rani
- Department of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India
| | - Rajinder Kaur
- Department of Plant Sciences, University of Idaho, Moscow, USA
| | - Sudhir Kumar Upadhyay
- Department of Environment Sciences, VBS Purvanchal University, Jaunpur, Uttar Pradesh, India
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya, Uttar Pradesh, 224001, India.
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Lee MC, Lo CT, Ho TH, Chen LL, Nan FH, Lai HC, Wangkahart E, Lee PT. Assessment of Bacillus subtilis fermented Caulerpa microphysa byproduct as feed additive on the growth performance, immune regulation and disease resistance of white shrimp (Litopenaeus vannamei). FISH & SHELLFISH IMMUNOLOGY 2023; 142:109134. [PMID: 37802263 DOI: 10.1016/j.fsi.2023.109134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/28/2023] [Accepted: 10/01/2023] [Indexed: 10/08/2023]
Abstract
In this study, the immunomodulatory and antioxidant activity of fermented Caulerpa microphysa byproduct (FCMB) by Bacillus subtilis was evaluated, and its potential as a feed additive for white shrimp (Litopenaeus vannamei) was explored. In vitro experiments showed that the FCMB supernatant contained polysaccharides, polyphenols and flavonoids, and exhibited antioxidant properties as assessed by various antioxidant assays. Additionally, the FCMB supernatant was found to increase the production rate of reactive oxygen species and the activity of phenoloxidase in hemocytes in vitro. Furthermore, the results of the in vivo feeding trial showed that dietary 5 g kg-1 FCMB significantly improved the weight gain and specific growth rate of white shrimp after 56 days of feeding. Although there were no significant differences in total hemocyte count, phagocytosis, superoxide anion production rate, and phenoloxidase activity among the experimental groups, upregulation of immune-related genes was observed, particularly in the hepatopancreas and hemocytes of shrimps fed with 5 g or 50 g FCMB per kg feed, respectively. In the pathogen challenge assay, white shrimp fed with 5 % FCMB exhibited a higher survival rate compared to the control group following Vibrio parahaemolyticus challenge. Therefore, it is concluded that the fermented byproduct of C. microphysa, FCMB, holds potential as a feed additive for enhancing the growth performance and disease resistance against V. parahaemolyticus in white shrimp.
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Affiliation(s)
- Meng-Chou Lee
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan; Center of Excellence for Ocean Engineering, National Taiwan Ocean University, Keelung City, Taiwan; Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung City, Taiwan
| | - Ching-Tien Lo
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan
| | - Thi Hang Ho
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan
| | - Li-Li Chen
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung City, Taiwan; Institute of Marine Biology, National Taiwan Ocean University, Keelung City, Taiwan
| | - Fan-Hua Nan
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan
| | - Hung-Chih Lai
- Institute of Pharmacology, National Taiwan University, Taipei, Taiwan; Division of Hematology and Oncology, Department of Internal Medicine, Shin Kong Wu Ho-Su Memorial Hospital, Taipei, Taiwan
| | - Eakapol Wangkahart
- Laboratory of Fish Immunology and Nutrigenomics, Applied Animal and Aquatic Sciences Research Unit, Division of Fisheries, Faculty of Technology Mahasarakham University, Khamriang Sub-District, Kantarawichai, Mahasarakham, Thailand
| | - Po-Tsang Lee
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan.
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [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: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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Wu D, Fu L, Cao Y, Dong N, Li D. Genomic insights into antimicrobial potential and optimization of fermentation conditions of pig-derived Bacillus subtilis BS21. Front Microbiol 2023; 14:1239837. [PMID: 37840708 PMCID: PMC10570807 DOI: 10.3389/fmicb.2023.1239837] [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: 06/14/2023] [Accepted: 09/14/2023] [Indexed: 10/17/2023] Open
Abstract
Bacillus spp. have been widely used as probiotic supplements in animal feed as alternatives to antibiotics. In the present study, we screened a Bacillus subtilis strain named BS21 from pig feces. Antimicrobial activities, whole genome mining and UHPLC-MS/MS analysis were used to explore its antimicrobial mechanism. Strain BS21 showed Significant growth inhibition against a variety of animal pathogens, including Escherichia coli, Salmonella enterica Pullorum, Salmonella enterica Typhimurium, Citrobacter rodentium, Shigella flexneri and Staphylococcus aureus. Seven gene clusters involved in antimicrobial biosynthesis of secondary metabolites were encoded by strain BS21 genome, including four non-ribosomal peptides (bacillibactin, fengycin, surfactin and zwittermicin A), one ribosomal peptide (subtilosin A), one dipeptide (bacilysin) and one polyketide (bacillaene). Among them, production of surfactin, fengycin, bacillibactin, bacilysin and bacillaene was detected in the supernatant of B. subtilis strain BS21. To develop the potential application of BS21 in animal production, medium components and fermentation parameters optimization was carried out using response surface methodology (RSM). Production of antimicrobial secondary metabolites of strain BS21 was increased by 43.4%, and the best medium formula after optimization was corn flour 2%, soybean meal 1.7% and NaCl 0.5% with optimum culture parameters of initial pH 7.0, temperature 30°C, rotating speed at 220 rpm for 26 h. Our results suggested that strain BS21 has the potential for large-scale production and application as a potential source of probiotics and alternative to antibiotics for animal production.
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Affiliation(s)
| | | | | | - Na Dong
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Defa Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Ibrahim D, El-sayed HI, Mahmoud ER, El-Rahman GIA, Bazeed SM, Abdelwarith AA, Elgamal A, Khalil SS, Younis EM, Kishawy ATY, Davies SJ, Metwally AE. Impacts of Solid-State Fermented Barley with Fibrolytic Exogenous Enzymes on Feed Utilization, and Antioxidant Status of Broiler Chickens. Vet Sci 2023; 10:594. [PMID: 37888546 PMCID: PMC10611247 DOI: 10.3390/vetsci10100594] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/28/2023] Open
Abstract
The present and future high demand of common cereals as corn and wheat encourage the development of feed processing technology that allows for the dietary inclusion of other cereals of low nutritional value in poultry feeding. Barley grains contain anti-nutritional factors that limit their dietary inclusion in the poultry industry. The treatment of barley with solid-state fermentation and exogenous enzymes (FBEs) provides a good alternative to common cereals. In this study, barley grains were subjected to solid-state microbial fermentation using Lactobacillus plantarum, Bacillus subtilis and exogenous fibrolytic enzymes. This study aimed to assess the impact of FBEs on growth, feed utilization efficiency, immune modulation, antioxidant status and the expression of intestinal barrier and nutrient transporter-related genes. One-day-old broiler chicks (Ross 308, n = 400) comprised four representative groups with ten replicates (10 chicks/replicate) and were fed corn-soybean meal basal diets with inclusions of FBEs at 0, 5, 10 and 15% for 38 days. Solid-state fermentation of barley grains with fibrolytic enzymes increased protein content, lowered crude fiber and reduced sugars compared to non-fermented barley gains. In consequence, the group fed FBEs10% had the superior feed utilization efficiency and body weight gain (increased by 4.7%) with higher levels of nutrient metabolizability, pancreatic digestive enzyme activities and low digesta viscosity. Notably, the group fed FBEs10% showed an increased villi height and a decreased crypt depth with a remarkable hyperactivity of duodenal glands. In addition, higher inclusion levels of FBEs boosted serum immune-related parameters and intestinal and breast muscle antioxidants status. Intestinal nutrient transporters encoding genes (GLUT-1, CAAT-1, LAT1 and PepT-1) and intestinal barriers encoding genes (MUC-2, JAM-2, occludin, claudins-1 and β-defensin 1) were upregulated with higher dietary FBEs levels. In conclusion, feeding on FBEs10% positively enhanced broiler chickens' performance, feed efficiency and antioxidant status, and boosted intestinal barrier nutrient transporters encoding genes.
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Affiliation(s)
- Doaa Ibrahim
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Hassainen I. El-sayed
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Elsabbagh R. Mahmoud
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Ghada I. Abd El-Rahman
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt;
| | - Shefaa M. Bazeed
- Department of Biochemistry and Chemistry of Nutrition, Faculty of Veterinary Medicine, Badr University in Cairo (BUC), Cairo P.O. Box 4942301, Egypt;
| | - Abdelwahab A. Abdelwarith
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia; (A.A.A.); (E.M.Y.)
| | - Aya Elgamal
- Department of Animal Histology and Anatomy, Faculty of Veterinary Medicine, Badr University in Cairo (BUC), Cairo P.O. Box 4942301, Egypt;
| | - Samah S. Khalil
- Department of biochemistry, drug information center, Zagazig University Hospitals, Zagazig University, Zagazig P.O. Box 44511, Egypt;
| | - Elsayed M. Younis
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia; (A.A.A.); (E.M.Y.)
| | - Asmaa T. Y. Kishawy
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Simon J. Davies
- Aquaculture Nutrition Research Unit ANRU, Carna Research Station, Ryan Institute, College of Science and Engineering, University of Galway, H91 V8Y1 Galway, Ireland;
| | - Abdallah E. Metwally
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
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50
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods 2023; 12:3526. [PMID: 37835180 PMCID: PMC10572841 DOI: 10.3390/foods12193526] [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: 09/06/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential. Fermentation promoted faster drying rates and increased phenols and flavonoids retention. Increasing drying temperature shortened the process and increased powders' antioxidant activity. Among the models applied, Page resulted in the best fit for all samples. Microbial survival was favoured by lower drying temperatures (air-drying at 50 °C and freeze-drying). Fermentation and drying conditions were proved to determine both drying behaviour and powders' properties.
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Affiliation(s)
| | - Cristina Barrera
- Institute of Food Engineering-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain; (C.B.-B.); (N.B.); (L.S.)
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