Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria

Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins

Celiac disease - a prevalent food intolerance - requires strict adherence to a lifelong gluten-free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre and have a high glycaemic index. Consequently, there is a pressing need in the food industry to develop GF products with improved nutritional profiles. In this context, the impact of incorporating orange peel flour (OPF) into muffins undergoing sourdough fermentation was examined, focusing on their technological, antioxidant, and nutritional characteristics. The functional properties of OPF were investigated using human colon carcinoma HCT8 cells as a model system. Treatment with OPF extract demonstrated a notable reduction in malignant cell viability and intracellular ROS levels, indicating potent antioxidant capabilities. Western blot analysis revealed significant alterations in key signalling pathways, including increased phosphorylation of NF-kB at serine 536 and reduced intracellular levels of caspase-3, alongside increased phosphorylation of RIPK3 and MLKL, suggesting potential involvement in necroptosis. OPF incorporation in muffins with sourdough increased antioxidant activity, reduced glycaemic index, and affected the volatile profile. Furthermore, based on simulated colonic fermentation, muffins with OPF showed a slight prebiotic effect, supported by the significant increase in bacillus-shaped lactic acid bacteria and Clostridia population. Overall, OPF-enriched muffins demonstrated considerable antioxidant effects and impacts on cell viability, underscoring their potential as functional ingredients in GF products. These findings signify the prospect of OPF enhancing the nutritional profiles and conferring health benefits of GF muffins.

Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

Plant-based products are currently gaining consumers' attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixture of lactic acid bacteria from yogurt (LLV). Cell viability and physicochemical characteristics (total soluble solids, pH, total acidity) were determined to describe the samples before and after fermentation, as well as the volatile composition (gas chromatography-mass spectrometry) and the sensory profile (Rate-All-That-Apply test). Results of the analyses showed significant differences among samples, with a clear effect of the raw material on the volatile profile and the sensory characterization, as well as a significant effect of the microbial combination used to ferment the matrices. In general, the selected LLV strains showed a greater effect on both matrices than the commercial combination. Dairy samples were characterized by a volatile profile represented by different chemical families (ketones, lactones, acids, etc.), which contributed to the common descriptive attributes of milk and yogurt (e.g., dairy, cheese). In contrast, rice beverages were mainly characterized by the presence of aldehydes and alcohols (cereal, legume, nutty).

Effects of Lactobacillus curvatus HY7602-Fermented Antlers in Dexamethasone-Induced Muscle Atrophy

This study assessed the improvements yielded by Lactobacillus curvatus HY7602-fermented antlers (FA) in dexamethasone-induced muscle atrophy and the effects of bioactive compounds increased by fermentation. Dexamethasone-treated C2C12 myoblast cells were treated with FA and non-fermented antlers (NFA). FA showed inhibitory effects on muscle protein degradation in the C2C12 cells. Hsb:ICR mice were orally administered saline (control(CON) and dexamethasone only (DEX)), oxymetholone (DEX+OXY), NFA (DEX+NFA), and FA (DEX+FA) via gavage. Before the end of the experiment, dexamethasone was intraperitoneally (IP) injected into the mice, except in the control group, to induce muscle atrophy. Compared with the DEX group, the DEX+FA group exhibited a significant prevention in the reduction of hindlimb strength, calf thickness, calf muscle weight, and the cross-sectional area of muscle fibers (p < 0.05). The FA-induced improvements in muscle atrophy were associated with a decreased gene expression of protein degradation and growth inhibition, and an increased gene expression of protein synthesis and growth factors. Sialic acid, a bioactive compound associated with muscles, was increased by 51.41% after fermentation and suppressed the expression of protein degradation genes in the C2C12 cells. L. curvatus HY7602-fermented antlers with increased sialic acid after fermentation may therefore be useful for preventing and improving muscle atrophy.

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers' attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography-mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.

The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.

Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India

The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India to examine the food pairing behaviour in terms of the co-occurrence of ingredients with the shared flavouring compounds in food recipes. The method applied was based on an existing procedure in computational gastronomy, wherein the preference for positive pairing is attributed to dairy-based ingredients and negative pairing behaviour is attributed primarily to spice based ingredients. Recipe data was subjected to backbone extraction, projection of the recipe-ingredient-compound tri-partite network, and analysis for prevalence and authenticity of ingredients. Further, the average flavour sharing index of the cuisine was determined with the help of the flavour profiles of the ingredients. The extent of deviation for the original cuisine in comparison to a random cuisine was used to determine the degree of bias in the food pairing behaviour, with the sign as the indicator of the nature of pairing. The analysis identified the ingredients responsible to exhibit a positive or negative pairing pattern in the sub-cuisines. The ingredients from the spice category were the most prevalent and have resulted in the negative pairing behaviour in the cuisines. This role of spices in effecting a negative pairing behaviour is in line with the earlier reports for other Indian regional cuisines.

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Network theory was applied to explore the flavour pairing behaviour in recipes from Northeast regional sub-cuisines.

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Cooking oil and ingredients from the spice category were the prevalent ingredients.

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Prevalence of spices have led to negative food pairing patterns in most of the regional sub-cuisines.

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Limited usage of dairy ingredients is also a reason for the non - positive food pairing behaviors in the sub-cuisines.

Pediococcus Pentosaceus from the Sweet Potato Fermented Ger-Minated Brown Rice Can Inhibit Type I Hypersensitivity in RBL-2H3 Cell and BALB/c Mice Models

In this study, the effect of GBR fermented with the Pediococcus pentosaceus SP024 strain on IgE/Ag mediated passive cutaneous anaphylaxis (PCA) was investigated. Protocatechuic acid and trans-ferulic acid levels in GBR-SP024 increased more than those in unfermented GBR, respec-tively. The inhibitory activity of GBR-SP024 on β-hexosaminidase release and the level of proin-flammatory cytokine mRNA expression (tumor necrosis factor-α (TNF-α) and interleukin 4 (IL-4)) was observed in IgE/Ag-stimulated RBL-2H3 cells. Western blot analysis showed that GBR-SP024 significantly inhibited the phosphorylation of the linker for activation of T cell (LAT) and nuclear factor-κB (NF-κB) in IgE/Ag-stimulated RBL-2H3 cells. Further, we investigated the anti-allergic effect of GBR-SP024 using PCA murine model. The number of infiltrated immune cells and degranulated mast cells in GBR-SP024 treated dermis was lower than that in the GBR-treated mice. In addition, mRNA expression of 5-lipoxygenase (5-LOX) in the dermis of ear tissue declined in the GBR-SP024–treated group, compared to that in the GBR group. GBR-SP024 was also more effective than GBR at reducing the levels of IL-33 protein expression in IgE/Ag-stimulated BALB/c mice. Our study suggests the potential usage of GBR-SP024 as a dietary supplement or an adjuvant for treating IgE-dependent-allergic diseases.

Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.