Natural Bioactive Compounds in Organic and Conventional Fermented Food

Nanocarriers for the Delivery of Quercetin to Inhibit the UV-Induced Aggregation of γD-Crystallin

Due to gradual environmental changes like ozone layer depletion and global warming, human eyes are exposed to UV light. Exposure to UV light can be a cause of cataracts, one of the ocular diseases that may cause vision impairment. To date, lens replacement has been the only treatment available for cataracts. In our present study, we carried out an extensive examination of polyphenols as inhibitors for UV-induced aggregation of γD-crystallin. On exposure to UV-C light, γD-crystallin forms fibrils instead of amorphous aggregates. Various polyphenols were tested as inhibitors; out of them, quercetin, baicalein, and caffeic acid were found to be effective. As polyphenols are insoluble in water, nanoencapsulation was used to enhance their bioavailability. CS-TPP and CS-PLGA encapsulating systems were considered, as they form biodegradable nanocapsules. Out of three polyphenols (quercetin, baicalein, and caffeic acid), quercetin forms nanocarriers of smaller sizes, a must for crossing the retinal barrier. Quercetin nanocarriers were considered an effective system that could be used for therapeutic applications. For these nanocarriers, encapsulation efficiency and polyphenol release kinetics were studied. CS-PLGA NPs were found to have a better loading efficiency for quercetin than CS-TPP NPs.

Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics

Grep-chhurpi, peha, peron namsing and peruñyaan are lesser-known home-made fermented soybean foods prepared by the native people of Arunachal Pradesh in India. Present work aims to study the microbiome, their functional annotations, metabolites and recovery of metagenome-assembled genomes (MAGs) in these four fermented soybean foods. Metagenomes revealed the dominance of bacteria (97.80 %) with minor traces of viruses, eukaryotes and archaea. Bacillota is the most abundant phylum with Bacillus subtilis as the abundant species. Metagenome also revealed the abundance of lactic acid bacteria such as Enterococcus casseliflavus, Enterococcus faecium, Mammaliicoccus sciuri and Staphylococcus saprophyticus in all samples. B. subtilis was the major species found in all products. Predictive metabolic pathways showed the abundance of genes associated with metabolisms. Metabolomics analysis revealed both targeted and untargeted metabolites, which suggested their role in flavour development and therapeutic properties. High-quality MAGs, identified as B. subtilis, Enterococcus faecalis, Pediococcus acidilactici and B. velezensis, showed the presence of several biomarkers corresponding to various bio-functional properties. Gene clusters of secondary metabolites (antimicrobial peptides) and CRISPR-Cas systems were detected in all MAGs. This present work also provides key elements related to the cultivability of identified species of MAGs for future use as starter cultures in fermented soybean food product development. Additionally, comparison of microbiome and metabolites of grep-chhurpi, peron namsing and peruñyaan with that of other fermented soybean foods of Asia revealed a distinct difference.

Processed foods: From their emergence to resilient technologies

Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer-oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource-efficient processes for consumers food preference, acceptance, and needs are provided.