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Ji X, Liu X, Wang J, Liu N. Effect of degraded flaxseed meals on the growth performance, nutrient digestibility, and health status of broilers. Anim Biosci 2024; 37:1255-1262. [PMID: 38419544 PMCID: PMC11222845 DOI: 10.5713/ab.23.0416] [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: 10/15/2023] [Revised: 11/19/2023] [Accepted: 12/10/2023] [Indexed: 03/02/2024] Open
Abstract
OBJECTIVE The present study evaluated the effect of flaxseed meal degraded by a protease, Lactobacillus plantarum, or both on the growth performance, nutrient digestibility, and health status of broilers. METHODS There were four diets containing flaxseed meals in its non-degraded form (control, CON), degraded with 3,000 U/kg of protease (enzymatic, ELM), 1.0×109 CFU/kg of Lactobacillus plantarum (fermented, FLM), or both (dual-degraded, DLM). Each form of flaxseed meals was added at 15% of diet. A total of 480 yellow-feathered broilers at 22 d of age were distributed into 4 groups with 6 replicates of 20 chickens each. The feeding trial lasted for 42 d. Growth performance, apparent fecal digestibility (dry matter, energy, crude protein, and ash), and serum immunoglobins and antioxidases were determined at 42 and 63 d of age. RESULTS Results showed that ELM, FLM, and DLM increased (p<0.001) the contents of peptides and decreased (p<0.001) cyanogenic glycosides, compared to CON. The diets with degraded flaxseed meals increased (p<0.05) feed intake and body weight gain throughout the feeding trial, and the digestibility of energy, crude protein, and ash at the end of feeding trial. Furthermore, all degraded groups enhanced (p<0.05) broiler health status by increasing serum immunoglobulins A and G. Additinally, DLM showed more pronounced effects (p<0.05) on these parameters than ELM or FLM. CONCLUSION Flaxseed meals degraded by enzymolysis, fermentation, or both had improved nutrition and application in broilers.
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Affiliation(s)
- Xiaoyu Ji
- Department of Animal Science, Henan University of Science and Technology, Luoyang 471000,
China
| | - Xiangyu Liu
- Department of Animal Science, Henan University of Science and Technology, Luoyang 471000,
China
| | - Jianping Wang
- Department of Animal Science, Henan University of Science and Technology, Luoyang 471000,
China
| | - Ning Liu
- Department of Animal Science, Henan University of Science and Technology, Luoyang 471000,
China
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Wu Q, Kan J, Cui Z, Ma Y, Liu X, Dong R, Huang D, Chen L, Du J, Fu C. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38922612 DOI: 10.1080/10408398.2024.2369694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
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Affiliation(s)
- Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
| | - Zhengying Cui
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Yuchen Ma
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Xin Liu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Ruifang Dong
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Lin Chen
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Caili Fu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
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Jäger R, Purpura M, Davis J, Keratsopoulos N, Parra ME, Secrest AH, Tinsley GM, Taylor L. Glycoprotein Matrix Zinc Exhibits Improved Absorption: A Randomized Crossover Trial. Nutrients 2024; 16:1012. [PMID: 38613045 PMCID: PMC11013578 DOI: 10.3390/nu16071012] [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: 02/14/2024] [Revised: 03/26/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Biotransformation of minerals via glycosylation by microorganisms such as yeast and/or probiotics yields nutrients bound to a food matrix, resulting in increased bioavailability. The purpose of this study was to compare the effects of glycoprotein matrix-bound zinc (GPM) on absorption compared to inorganic zinc oxide. Sixteen participants ingested 11 mg of zinc as either GPM™ Soy-Free Zinc (GPM, Ashland, Kearny, NJ, USA) or zinc oxide (USP). Blood samples were taken at 0 (i.e., baseline), 30, 60, 90, 120, 180, 240, 300, 360, 420, and 480 min post-ingestion. GPM zinc concentrations were significantly higher at 120 min (p = 0.02; 12.4 ± 5.1 mcg/dL), 180 min (p = 0.002; 16.8 ± 5.1 mcg/dL), and 240 min (p = 0.007; 14.6 ± 5.1 mcg/dL) in comparison to USP zinc oxide. In addition, GPM zinc significantly increased iAUC by 40% (5840 ± 2684 vs. 4183 ± 1132 mcg/dL * 480 min, p = 0.02), and Cmax values were 10% higher in GPM compared to USP (148 ± 21 mcg/dL vs. 135 ± 17.5 mcg/dL, p = 0.08). Tmax was 12% slower in GPM compared to USP (112.5 ± 38.7 min vs. 127.5 ± 43.1 min); however, differences in Tmax failed to reach statistical significance (p = 0.28). Zinc bound to a glycoprotein matrix significantly increased absorption compared to zinc oxide.
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Affiliation(s)
- Ralf Jäger
- Increnovo LLC, Whitefish Bay, WI 53217, USA; (R.J.); (M.P.)
| | - Martin Purpura
- Increnovo LLC, Whitefish Bay, WI 53217, USA; (R.J.); (M.P.)
| | - Jaci Davis
- Human Performance Lab, School of Exercise and Sport Science, University of Mary Hardin-Baylor, Belton, TX 76513, USA; (J.D.); (N.K.); (M.E.P.)
| | - Nikolas Keratsopoulos
- Human Performance Lab, School of Exercise and Sport Science, University of Mary Hardin-Baylor, Belton, TX 76513, USA; (J.D.); (N.K.); (M.E.P.)
| | - Mandy E. Parra
- Human Performance Lab, School of Exercise and Sport Science, University of Mary Hardin-Baylor, Belton, TX 76513, USA; (J.D.); (N.K.); (M.E.P.)
| | - Ariane H. Secrest
- School of Health Professions, University of Mary Hardin-Baylor, Belton, TX 76513, USA;
| | - Grant M. Tinsley
- Energy Balance & Body Composition Laboratory, Department of Kinesiology & Sport Management, Texas Tech University, Lubbock, TX 79409, USA;
| | - Lem Taylor
- Human Performance Lab, School of Exercise and Sport Science, University of Mary Hardin-Baylor, Belton, TX 76513, USA; (J.D.); (N.K.); (M.E.P.)
- School of Health Professions, University of Mary Hardin-Baylor, Belton, TX 76513, USA;
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4
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van Wyk N. Current Research on Flavor Compounds in Fermented Food Products. Foods 2024; 13:730. [PMID: 38472843 DOI: 10.3390/foods13050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia
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Valentino V, Magliulo R, Farsi D, Cotter PD, O'Sullivan O, Ercolini D, De Filippis F. Fermented foods, their microbiome and its potential in boosting human health. Microb Biotechnol 2024; 17:e14428. [PMID: 38393607 PMCID: PMC10886436 DOI: 10.1111/1751-7915.14428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/30/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health-associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health-beneficial outcomes.
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Affiliation(s)
- Vincenzo Valentino
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
| | - Raffaele Magliulo
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- NBFC‐National Biodiversity Future CenterPalermoItaly
| | - Dominic Farsi
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
| | - Paul D. Cotter
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
- APC Microbiome IrelandNational University of IrelandCorkIreland
- VistaMilk, FermoyCorkIreland
| | - Orla O'Sullivan
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
- APC Microbiome IrelandNational University of IrelandCorkIreland
- VistaMilk, FermoyCorkIreland
| | - Danilo Ercolini
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- Task Force on Microbiome StudiesUniversity of Naples Federico IIPorticiItaly
| | - Francesca De Filippis
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- NBFC‐National Biodiversity Future CenterPalermoItaly
- Task Force on Microbiome StudiesUniversity of Naples Federico IIPorticiItaly
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Kong C, Duan C, Zhang Y, Wang Y, Yan Z, Zhou S. Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties. Food Funct 2024; 15:62-78. [PMID: 38063031 DOI: 10.1039/d3fo03801g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
Kidney beans (Phaseolus vulgaris L.) are an important legume source of carbohydrates, proteins, and bioactive molecules and thus have attracted increasing attention for their high nutritional value and sustainability. Non-starch polysaccharides (NSPs) in kidney beans account for a high proportion and have a significant impact on their biological functions. Herein, we critically update the information on kidney bean varieties and factors that influence the physicochemical properties of carbohydrates, proteins, and phenolic compounds. Furthermore, their extraction methods, structural characteristics, and health regulatory effects, such as the regulation of intestinal health and anti-obesity and anti-diabetic effects, are also summarized. This review will provide suggestions for further investigation of the structure of kidney bean NSPs, their relationships with biological functions, and the development of NSPs as novel plant carbohydrate resources.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yixuan Zhang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yiying Wang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China.
| | - Sumei Zhou
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
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Yu Y, Li X, Zhang J, Li X, Wang J, Sun B. Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects. Food Chem X 2023; 19:100859. [PMID: 37780279 PMCID: PMC10534225 DOI: 10.1016/j.fochx.2023.100859] [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: 05/02/2023] [Revised: 08/11/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Milk, enriched with high-quality protein, is a healthy and nutritious food that meets people's needs. However, consumers are turning their attention to plant-based milk due to several concerns, such as lactose intolerance, allergies and some diseases caused by milk; carbon emission from cattle farming; economical aspects; and low access to vitamins and minerals. Oat milk, which is produced from whole grain oats, is lactose free and rich in a variety of nutrients and phytochemicals. With the significant development of food processing methods and advancement in milk simulation products, the production of plant-based milk, such as cereal milk, has greatly progressed. This review described some features of oat milk analogue versus traditional milk and compared the properties, processing technologies, health effects, environmental friendliness, and consumer acceptance of these products. It is expected to provide a reference for evaluating development trends and helping consumers choose between oat milk and traditional milk.
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Affiliation(s)
- Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Xiao Li
- Senior Department of Orthopedics, the Fourth Medical Center of PLA General Hospital, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing); Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education; Key Laboratory of Special Food Supervision Technology for State Market Regulation; China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing 100048, China
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8
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Fedosov SN, Nexo E, Heegaard CW, Goldin J, Mason JB. Protein binding assays for an accurate differentiation of vitamin B12 from its inactive analogue. A study on edible cricket powder. Food Chem X 2023; 19:100824. [PMID: 37780289 PMCID: PMC10534188 DOI: 10.1016/j.fochx.2023.100824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 10/03/2023] Open
Abstract
Inactive analogues of vitamin B12 (cobalamin, Cbl) can mimic the active Cbl in food if using the traditional microbiological measurements. Thus, overestimated Cbl was recently revealed in edible insects employing immunoaffinity adsorption, HPLC-separation and mass spectrometry (https://doi.org/10.1016/j.foodchem.2021.129048). Here we demonstrate the utility of a convenient binding assay to evaluate Cbl in edible cricket powders. The assay employed the Cbl-specific protein intrinsic factor (IF) and the analogue-detecting protein haptocorrin. The excessive analogues had a weak affinity for IF, resulting in a modest overestimate of Cbl. This overestimate was corrected by a novel mathematical procedure, based on the ratio of analogue/Cbl in the sample and their relative affinities for IF. We found that 100 g of cricket powders contained 40-60 µg of analogues and 0.75-2.2 μg of Cbl. This result was confirmed by HPLC. A correct approach to Cbl-measurements is essential for nutritional assessment of any analogue-containing food.
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Affiliation(s)
- Sergey N. Fedosov
- Department of Molecular Biology and Genetics, Aarhus University, University Town 1874/81, Aarhus C 8000, Denmark
- Department of Clinical Medicine/Biochemistry, Aarhus University Hospital, Palle Juul-Jensens Blvd. 161, Aarhus N 8200, Denmark
| | - Ebba Nexo
- Department of Clinical Medicine/Biochemistry, Aarhus University Hospital, Palle Juul-Jensens Blvd. 161, Aarhus N 8200, Denmark
| | - Christian W. Heegaard
- Department of Molecular Biology and Genetics, Aarhus University, University Town 1874/81, Aarhus C 8000, Denmark
| | - Jarrod Goldin
- Entomo Farms, 31 Industrial Dr., Norwood, Ontario K0L 2V0, Canada
| | - Joel B. Mason
- U.S.D.A. Human Nutrition Research Center at Tufts University, 711 Washington St., Boston, MA 02111, United States
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Rathnakumar K, Balakrishnan G, Ramesh B, Sujayasree OJ, Pasupuleti SK, Pandiselvam R. Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. J Texture Stud 2023; 54:599-612. [PMID: 36849713 DOI: 10.1111/jtxs.12747] [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: 12/11/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 03/01/2023]
Abstract
In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | | | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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Huang J, Zhang M, Mujumdar AS, Semenov G, Luo Z. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37498207 DOI: 10.1080/10408398.2023.2240892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/28/2023]
Abstract
Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Gennady Semenov
- Laboratory of Freeze-Drying, Russian Biotechnological University, Moscow, Russia
| | - Zhenjiang Luo
- R&D Center, Haitong Ninghai Foods Co., Ltd, Ninghai, Zhejiang, China
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11
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Rebaza-Cardenas TD, Silva-Cajaleón K, Sabater C, Delgado S, Montes-Villanueva ND, Ruas-Madiedo P. "Masato de Yuca" and "Chicha de Siete Semillas" Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria. Probiotics Antimicrob Proteins 2023; 15:300-311. [PMID: 34453308 PMCID: PMC10024669 DOI: 10.1007/s12602-021-09836-x] [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] [Accepted: 08/11/2021] [Indexed: 10/20/2022]
Abstract
In this work, two Peruvian beverages "Masato de Yuca," typical of the Amazonian communities made from cassava (Manihot esculenta), and "Chicha de Siete Semillas," made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic acid bacteria after obtaining the permission of local authorities following Nagoya protocol. From an initial number of 33 isolates, 16 strains with different RAPD- and REP-PCR genetic profiles were obtained. In Chicha, all strains were Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), whereas in Masato, in addition to this species, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confusa were also identified. Correlation analysis carried out with their carbohydrate fermentation patterns and enzymatic profiles allowed a clustering of the lactobacilli separated from the other genera. Finally, the 16 strains were submitted to a static in vitro digestion (INFOGEST model) that simulated the gastrointestinal transit. Besides, their ability to adhere to the human epithelial intestinal cell line HT29 was also determined. Following both procedures, the best probiotic candidate was Lac. plantarum Ch13, a robust strain able to better face the challenging conditions of the gastrointestinal tract and showing higher adhesion ability to the intestinal epithelium in comparison with the commercial probiotic strain 299v. In order to characterize its benefit for human health, this Ch13 strain will be deeply studied in further works.
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Affiliation(s)
- Teresa D Rebaza-Cardenas
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru
| | - Kenneth Silva-Cajaleón
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae (UCSS), Lima, Peru
| | - Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Oviedo, Spain
| | - Susana Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Oviedo, Spain
| | | | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Oviedo, Spain.
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Koyum KA, Foo HL, Ramli N, Loh TC. Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents. Front Nutr 2023; 10:910537. [PMID: 36875851 PMCID: PMC9975957 DOI: 10.3389/fnut.2023.910537] [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: 04/01/2022] [Accepted: 01/11/2023] [Indexed: 02/17/2023] Open
Abstract
Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30-60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98-6.67 to the final pH of 4.36-3.65, corresponding to the increase in the percentage of TTA in the range of 0.28-0.47% to 1.07-1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63-1.35 U/mg to 4.21-5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58-0.60 mg/mL to 0.72-0.79 mg/mL) from days 0 to 7, crude protein content (12.00-12.18% to 13.04-14.39%) and protein digestibility (70.05-70.72% to 78.46-79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.
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Affiliation(s)
- Kareem Adebayo Koyum
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Research Laboratory of Probiotics and Cancer Therapeutics, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Norhayati Ramli
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang, Malaysia
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
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13
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Khosroshahi ED, Razavi SH, Kiani H, Aghakhani A. Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures. Food Sci Nutr 2023; 11:2176-2185. [PMID: 37181318 PMCID: PMC10171522 DOI: 10.1002/fsn3.3092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/27/2022] [Accepted: 09/26/2022] [Indexed: 01/13/2023] Open
Abstract
Nondairy fermented probiotic powder was developed based on stabilized wheat germ through mixed fermentation (Lactobacillus acidophilus and Lactobacillus plantarum) and electrospraying process. In the first step, the effect of mixed fermentation on lipase and lipoxygenase activity of wheat germ was investigated. The results showed a significant reduction in the activity of both enzymes (82.72% for lipase and 72% for lipoxygenase), therefore, mixed fermentation effectively stabilizes the wheat germ. In the next step, after the preparation of the solutions for drying process and investigating the physical properties (surface tension, electrical conductivity, and viscosity) of the solutions, the electrosprayability of the samples was evaluated at different conditions and revealed that 18 kV applying voltage, 0.3 flow rate, and 12 cm distance between tip to collector was the best for electrospraying the 20% solution of fermented wheat germ with morphologically most semi-uniform particles. Finally, the viability of the probiotics after drying process and during the storage at 25°C was examined. The number of initial cells counted as 14.48 ± 0.2 log cfu/g and the viability studies showed 0.55 log cfu/g decrease in the number of viable bacteria from initial count as a result of the electrospraying process. Furthermore, 7.86 ± 0.03 log cfu/g in freeze-dried and 9.05 ± 0.45 log cfu/g in electrosprayed samples survived after 70 days of storage.
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Affiliation(s)
- Ehsan Divan Khosroshahi
- Bioprocess Engineering Laboratory (BPEL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
| | - Ali Aghakhani
- Bioprocess Engineering Laboratory (BPEL) Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Karaj Iran
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14
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Boivin L, Dupont W, Gendron D, Leclerc M. Biosourced Monomers: Toward Sustainable Conjugated Polymers for Organic Electronics. MACROMOL CHEM PHYS 2022. [DOI: 10.1002/macp.202200378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Louis‐Philippe Boivin
- Department of Chemistry Université Laval 1045 Av. de la Médecine Québec QC G1V 0A6 Canada
| | - William Dupont
- Department of Chemistry Université Laval 1045 Av. de la Médecine Québec QC G1V 0A6 Canada
| | - David Gendron
- Kemitek Cégep de Thetford 835 Rue Mooney O Thetford Mines QC G6G 0A5 Canada
| | - Mario Leclerc
- Department of Chemistry Université Laval 1045 Av. de la Médecine Québec QC G1V 0A6 Canada
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15
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Khosroshahi ED, Razavi SH. Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Microbial toxins in fermented foods: health implications and analytical techniques for detection. J Food Drug Anal 2022; 30:523-537. [PMID: 36753631 PMCID: PMC9910295 DOI: 10.38212/2224-6614.3431] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 08/09/2022] [Indexed: 11/27/2022] Open
Abstract
Recently, demand for fermented foods has increased due to their improved nutritional value, taste, and health-promoting properties. Worldwide consumption of these products is increasing. Fermented foods are generally safe for human consumption. However, some toxins, primarily biogenic amines (putrescine, phenylethylamine, histamine, tyramine, and cadaverine), mycotoxins (fumonisins, aflatoxins, ochratoxin A, zearalenone, and trichothecenes), and bacterial toxins (endotoxins, enterotoxins, and emetic toxins) can be produced as a result of using an inappropriate starter culture, processing conditions, and improper storage. These toxins can cause a multitude of foodborne illnesses and can lead to cardiovascular aberration and adverse gastrointestinal symptoms. Analytical techniques are in use for the detection of toxins in fermented foods for monitoring and control purposes. These include culture, chromatographic, immunoassays, and nano sensor-based techniques. These detection techniques can be used during the production process and along the food chain. On an industrial scale, HPLC is widely used for sensitive quantification of toxins in fermented foods. Recently, biosensor and nano sensor-based techniques have gained popularity due to accuracy, time efficiency, and simultaneous detection of multiple toxins. Other strategic methods being investigated for the removal of toxins from fermented foods include the use of specific starter cultures for bio-preservation, aflatoxin-binding, and biogenic amine-degradation agents that may help to appropriately manage the food safety concerns associated with fermented foods.
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18
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Misci C, Taskin E, Vaccari F, Dall'Asta M, Imathiu S, Sandro Cocconcelli P, Puglisi E. Valorization of African Indigenous Leafy Vegetables: the Role of Phyllosphere Microbiota. Food Res Int 2022; 162:111944. [DOI: 10.1016/j.foodres.2022.111944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 07/15/2022] [Accepted: 09/12/2022] [Indexed: 12/01/2022]
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19
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Mudau M, Ramashia SE, Mashau ME. Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours. Foods 2022; 11:foods11162474. [PMID: 36010473 PMCID: PMC9407397 DOI: 10.3390/foods11162474] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/10/2022] [Accepted: 07/15/2022] [Indexed: 11/16/2022] Open
Abstract
Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.
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20
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Beacom E, Repar L, Bogue J. Consumer motivations and desired product attributes for 2.0 plant-based products: a conceptual model of consumer insight for market-oriented product development and marketing. SN BUSINESS & ECONOMICS 2022; 2:115. [PMID: 35935269 PMCID: PMC9340746 DOI: 10.1007/s43546-022-00278-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 06/29/2022] [Indexed: 11/30/2022]
Abstract
The plant-based product (PBP) market sector is rapidly growing, but there is a noted lack of qualitative data examining consumers’ perceptions of these products. This study aimed to examine consumers perceptions and usage of plant-based products and brands to further refine and extend our understanding of the different layers of contemporary plant-based consumption. Online consumer focus groups (n = 6) were used to gather qualitative data from consumers (n = 20) in Ireland and the United Kingdom. Qualitative analysis was conducted using NVivo v.26 where a content analysis procedure was used to reduce data into categories and sub-categories, after which data within categories was analysed to identify themes. Six overarching themes were identified: (1) Pro-social and moral motivations as most prominent in influencing PBP consumption; (2) Personal and sociocultural reasons as emerging motivators on PBP consumption; (3) Brand, ingredients, flavour and price as key attributes; (4) Natural, unprocessed PBPs as most appealing; (5) Replicating functional and nutritional properties of animal protein as more important than replicating sensory properties; and (6) Locally produced products and brands as preferred. A conceptual model of consumer insights required for market-oriented PBP development and marketing is produced. This model is consumer led, and confirms and extends/refines knowledge on motivations for consumption, evaluation of product attributes, and market gaps and improvements for a new generation of PBPs.
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Affiliation(s)
- Emma Beacom
- Present Address: Department of Food Business and Development, Cork University Business School, University College Cork, Cork, Republic of Ireland
| | - Lana Repar
- Present Address: Department of Food Business and Development, Cork University Business School, University College Cork, Cork, Republic of Ireland
| | - Joe Bogue
- Present Address: Department of Food Business and Development, Cork University Business School, University College Cork, Cork, Republic of Ireland
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21
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Otero DM, da Rocha Lemos Mendes G, da Silva Lucas AJ, Christ-Ribeiro A, Ribeiro CDF. Exploring alternative protein sources: Evidence from patents and articles focusing on food markets. Food Chem 2022; 394:133486. [PMID: 35759839 DOI: 10.1016/j.foodchem.2022.133486] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 05/10/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination "alternative protein source" and "source* AND protein* AND alternative*". A total of 945 documents were analyzed. The scientific prospection showed that agricultural and biological science was the main application area. The food industry area had the highest number of filed patents. The annual evaluation of published documents demonstrated that this area had been investigated since the 1970s, and the number of articles was twice than that of filled patents. Although protein products are available for sale, animal and vegetable sources replace conventional protein products. Presently, alternative protein sources are already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion into the consumer market.
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Affiliation(s)
- Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.
| | - Gabriela da Rocha Lemos Mendes
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Campus Montes Claros, Montes Claros, Minas Gerais 39404-547, Brazil
| | | | - Anelise Christ-Ribeiro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul 96203-900, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil
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22
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Ko T, Murakami H, Kamikouchi A, Ishimoto H. Biogenic action of Lactobacillus plantarum SBT2227 promotes sleep in Drosophila melanogaster. iScience 2022; 25:104626. [PMID: 35811846 PMCID: PMC9257349 DOI: 10.1016/j.isci.2022.104626] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/25/2022] [Accepted: 06/13/2022] [Indexed: 11/25/2022] Open
Abstract
Lactic acid bacteria (LAB) influence multiple aspects of host brain function via the production of active metabolites in the gut, which is known as the pre/probiotic action. However, little is known about the biogenic effects of LAB on host brain function. Here, we reported that the Lactobacillus plantarum SBT2227 promoted sleep in Drosophila melanogaster. Administration of SBT2227 primarily increased the amount of sleep and decreased sleep latency at the beginning of night-time. The sleep-promoting effects of SBT2227 were independent of the existing gut flora. Furthermore, heat treatment or mechanical crushing of SBT2227 did not suppress the sleep-promoting effects, indicative of biogenic action. Transcriptome analysis and RNAi mini-screening for gut-derived peptide hormones revealed the requirement of neuropeptide F, a homolog of the mammalian neuropeptide Y, for the action of SBT2227. These biogenic effects of SBT2227 on the host sleep provide new insights into the interaction between the brain and gut bacteria. Lactobacillus plantarum SBT2227 promotes sleep at the onset of nighttime Existing intestinal microbes do not affect the SBT2227 sleep effect Heat-stable intracellular/intramembrane components are candidates for active substances Neuropeptide F is required for the sleep-promoting effect of SBT2227
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23
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Sasi M, Kumar S, Hasan M, S R A, Garcia-Gutierrez E, Kumari S, Prakash O, Nain L, Sachdev A, Dahuja A. Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics. Crit Rev Food Sci Nutr 2022; 63:9995-10013. [PMID: 35611888 DOI: 10.1080/10408398.2022.2078272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as "synbiotics," which implicates synergy, in which a prebiotic ingredient particularly favors the growth and activity of a probiotic micro-organism. The insights on emended bioactive profile, metabolic role, and potential health benefits of advanced soy-based probiotic and synbiotic hold a promise which can be profitably implemented to meet consumer needs. This article reviews the available knowledge about strategies to enhance the nutraceutical potential, mechanisms, and health-promoting effects of advanced soy-based probiotics. Traditional fermentation merged with diverse strategies to improve the efficiency and health benefits of probiotics considered vital, are also discussed.
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Affiliation(s)
- Minnu Sasi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Sandeep Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Quality and Productivity Improvement Division, ICAR-Indian Institute of Natural Resins and Gums, Ranchi, India
| | - Muzaffar Hasan
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Arpitha S R
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Sweta Kumari
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Om Prakash
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science, Pune, India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
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24
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Mafra D, Borges NA, Alvarenga L, Ribeiro M, Fonseca L, Leal VO, Shiels PG, Stenvinkel P. Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet? Crit Rev Food Sci Nutr 2022; 63:10173-10196. [PMID: 35593230 DOI: 10.1080/10408398.2022.2077300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Fermentation has been used since the Early Neolithic period to preserve foods. It has inherent organoleptic and nutritive properties that bestow health benefits, including reducing inflammation and oxidative stress, supporting the growth of salutogenic microbiota, enhancing intestinal mucosal protection and promoting beneficial immunometabolic health effects. The fermentation of food with specific microbiota increases the production salutogenic bioactive compounds that can activate Nrf2 mediated cytoprotective responses and mitigate the effects of the 'diseasome of aging' and its associated inflammageing, which presents as a prominent feature of obesity, type-2 diabetes, cardiovascular and chronic kidney disease. This review discusses the importance of fermented food in improving health span, with special reference to cardiometabolic diseases.
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Affiliation(s)
- D Mafra
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil
- Graduate Program in Biological Sciences, Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - N A Borges
- Institute of Nutrition, University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - L Alvarenga
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil
| | - M Ribeiro
- Graduate Program in Biological Sciences, Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - L Fonseca
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro, Brazil
| | - V O Leal
- Division of Nutrition, Pedro Ernesto University Hospital, University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - P G Shiels
- Wolfson Wohl Translational Research Centre, University of Glasgow, Bearsden, Glasgow, UK
| | - P Stenvinkel
- Division of Renal Medicine, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
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Abstract
This study was conducted to determine the fermentation characteristics of rye or sorghum mixed with different ratios of water (25%, 37.5%, 50%, 62.5%, and 75% in dry matter (DM)), incubated up to 48 h. The pH of the fermented rye at a DM content of 25% after 24 h had the lowest values (3.57) compared to that at a DM content of 75% (6.42). In fermented sorghum, pH values were lower than 4 already after incubation at 25% DM for 12 h (3.93) in comparison to that at DM content 75% (6.51). The L-lactic acid concentration in the fermented rye with 25% DM content after 24 h was significantly the highest (18.7 g/kg DM), as was that of sorghum with 25% DM content after 24 h (22.2 g/kg DM). Moreover, the acetic acid level in the fermented rye with 25% DM content after 24 h was significantly the highest (3.02 g/kg DM) compared to the other DM contents of fermented rye. Also, in fermented sorghum (25% DM), the acetic acid content was significantly the greatest (1.49 g/kg DM) in comparison to the other DM contents of fermented sorghum. Overall, fermented rye and sorghum containing 25 or 37.5% DM for 24 h and 12 h for rye and sorghum, respectively are sufficient for fermentation to be optimized based on the values of pH and lactic acid content, except for acetic acid content, which may negatively affect the palatability in animals.
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26
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Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Crit Rev Food Sci Nutr 2022; 63:7677-7691. [PMID: 35266840 DOI: 10.1080/10408398.2022.2049200] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Wee Yin Koh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Sana Gammoh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
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27
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Suriani B, Sudirman J, Mukarramah S, Sabar S, Saleng H. Fermented soybean cake nugget (tempeh) as an alternative for increasing weight of little children aged 36-60 months. GACETA SANITARIA 2022; 35 Suppl 2:S382-S384. [PMID: 34929856 DOI: 10.1016/j.gaceta.2021.10.056] [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: 06/28/2021] [Accepted: 07/30/2021] [Indexed: 10/19/2022]
Abstract
OBJECTIVE This study aims to identify weight gain by giving fermented soybean cake nugget (tempeh) to underweight toddlers. METHODS This study used a quasi-experiment design with non-equivalent pre test-post test control group design. The sample was taken by using purposive sampling method. The sample size of this study was 30 toddlers. RESULTS Based the result of the intervention group the mean±SD was 846.67±333.524 while the control group had a value mean±SD 326.67±349.421 while p value is 0.001<0.05. If the p value is 0.05, there is a significant difference between the intervention group and the control group. CONCLUSIONS Fermented soybean cake nugget provide a good weight gain effect on toddlers, therefore consumption of fermented soybean cake nugget can be recommended and taught to the public. Therefore fermented soybean cake nugget can be given to help supplement food for toddlers.
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Affiliation(s)
- B Suriani
- Department of Midwifery, Poltekkes Kemenkes Makassar, Indonesia
| | - Jumrah Sudirman
- Proffession Midwife Study Program, Megarezky University, Indonesia; Doctoral Program,Faculty of Medicine, Hasanuddin University, Makassar 90245, Indonesia.
| | | | | | - Hasriani Saleng
- Proffession Midwife Study Program, Megarezky University, Indonesia
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Taufek NM, Zainol Ariffin SNN, Mohd Arshad N, Mazlishah MSH. Current status of dietary Moringa oleifera and its application in poultry nutrition. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2016037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Norhidayah Mohd Taufek
- AquaNutri Biotech Research Laboratory, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | | | - Norhafiza Mohd Arshad
- Centre for Research in Biotechnology for Agriculture, Universiti Malaya, Kuala Lumpur, Malaysia
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Misci C, Taskin E, Vaccari F, Dall'Asta M, Vezzulli F, Fontanella MC, Bandini F, Imathiu S, Sila D, Bertuzzi T, Cocconcelli PS, Puglisi E. Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves. Int J Food Microbiol 2021; 362:109445. [PMID: 34839163 DOI: 10.1016/j.ijfoodmicro.2021.109445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/21/2021] [Accepted: 10/18/2021] [Indexed: 12/29/2022]
Abstract
Amaranth (Amaranthus sp.) is a promising indigenous leafy vegetable plant capable of contributing to food security in sub-Saharan Africa, thanks to its adaptability to diverse soils and its drought tolerance. Its edible parts such as leaves are characterized by high nutrient content. Food losses along the supply chain due to spoilage, however, especially of fresh produce is a challenge facing most of the sub-Saharan African countries in tackling food insecurity in the region. This calls for innovative yet inexpensive solutions such as natural fermentation to preserve the quality and safety of the commodity. To demonstrate the feasibility of natural fermentation in the preservation of vegetable amaranth, leaves were submerged (1:0.5 w/v) in distilled water with 3% sucrose and 3% NaCl dissolved. Control batches were prepared using only distilled water (1:0.5 w/v) with amaranth leaves. Samplings of both treated leaves and controls occurred at 0, 24, 48, 72, and 168 h to measure the pH and determine microbial population changes using culture and molecular-based techniques. Furthermore, the effects of treatment on nutritional content were assayed at the end of the process to determine the levels of B-group vitamins, β-carotene, lutein, and anti-nutrient phytic acid from unfermented fresh air-dried and 3% sucrose and 3% NaCl treated amaranth leaves. Finally, a visive and olfactive analysis was carried out to evaluate the acceptability of the final product. The significant drop of pH and the correct growth of Lactobacillaceae occurred only in treated batches, although Lactococcus was found in both treated and control samples. Furthermore, mean counts observed on selective media for controls and molecular high-throughput sequencing (HTS) analyses confirmed that in control samples, the undesired bacteria represented more than 60% of the microbial population. In treated amaranth leaves the amount of thiamin, riboflavin, vitamin B6, β-carotene and lutein content were higher compared to the fresh unfermented air-dried leaves, and phytic acid content diminished after 7-days treatment. These findings suggest that treatment of amaranth leaves using 3% sucrose and 3% NaCl does not only preserve the commodity by arresting the growth of undesired microorganisms involved in spoilage and fosters the lactic acid bacteria but also improves the nutritional content of the fermented end product that has been warmly welcomed by panelists.
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Affiliation(s)
- Chiara Misci
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Eren Taskin
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Filippo Vaccari
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122 Piacenza, Italy
| | - Fosca Vezzulli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francesca Bandini
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Samuel Imathiu
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, P. O. Box 62000-00200, Nairobi, Kenya
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, P. O. Box 62000-00200, Nairobi, Kenya
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122 Piacenza, Italy
| | - Pier Sandro Cocconcelli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Edoardo Puglisi
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122 Piacenza, Italy
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Poutanen KS, Kårlund AO, Gómez-Gallego C, Johansson DP, Scheers NM, Marklinder IM, Eriksen AK, Silventoinen PC, Nordlund E, Sozer N, Hanhineva KJ, Kolehmainen M, Landberg R. Grains - a major source of sustainable protein for health. Nutr Rev 2021; 80:1648-1663. [PMID: 34741520 PMCID: PMC9086769 DOI: 10.1093/nutrit/nuab084] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.
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Affiliation(s)
| | - Anna O Kårlund
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Carlos Gómez-Gallego
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Daniel P Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Nathalie M Scheers
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Ingela M Marklinder
- Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden. A.K. Eriksen is with the Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
| | - Anne K Eriksen
- Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden. A.K. Eriksen is with the Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
| | | | | | - Nesli Sozer
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Kati J Hanhineva
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.,Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.,Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Finland
| | - Marjukka Kolehmainen
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Rikard Landberg
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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Kårlund A, Paukkonen I, Gómez-Gallego C, Kolehmainen M. Intestinal Exposure to Food-Derived Protease Inhibitors: Digestion Physiology- and Gut Health-Related Effects. Healthcare (Basel) 2021; 9:1002. [PMID: 34442141 PMCID: PMC8394810 DOI: 10.3390/healthcare9081002] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/22/2021] [Accepted: 08/03/2021] [Indexed: 12/15/2022] Open
Abstract
Plant-derived protease inhibitors (PI), such as Bowman-Birk inhibitors and Kunitz-type inhibitors, have been suggested to negatively affect dietary protein digestion by blocking the activity of trypsin and chymotrypsin in the human gastrointestinal system. In addition, some PIs may possess proinflammatory activities. However, there is also scientific evidence on some beneficial effects of PIs, for example, gut-related anti-inflammatory and chemopreventive activities in vitro and in vivo. Some PIs are sensitive to processing and digestion; thus, their survival is an important aspect when considering their positive and negative bioactivities. The aim of this review was to evaluate the relevance of PIs in protein digestion in humans and to discuss the potential of PIs from whole foods and as purified compounds in decreasing symptoms of bowel-related conditions. Based on the reviewed literature, we concluded that while the complex interactions affecting plant protein digestibility and bioavailability remain unclear, PI supplements could be considered for targeted purposes to mitigate inflammation and gastric pain.
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Affiliation(s)
- Anna Kårlund
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland; (C.G.-G.); (M.K.)
| | - Isa Paukkonen
- Institute of Biomedicine, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland;
| | - Carlos Gómez-Gallego
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland; (C.G.-G.); (M.K.)
| | - Marjukka Kolehmainen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland; (C.G.-G.); (M.K.)
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Misci C, Taskin E, Dall'Asta M, Fontanella MC, Bandini F, Imathiu S, Sila D, Bertuzzi T, Cocconcelli PS, Puglisi E. Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp. Food Microbiol 2021; 99:103820. [PMID: 34119105 DOI: 10.1016/j.fm.2021.103820] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 04/14/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022]
Abstract
Sub-Saharan region is often characterized by food and nutrition insecurity especially "hidden hunger" which results from inadequate micronutrients in diets. African indigenous leafy vegetables (AILVs) can represent a valid food source of micronutrients, but they often go to waste resulting in post-harvest losses. In an attempt to prolong AILVs shelf-life while enhancing their nutritional quality, fermentation was studied from a microbiological and nutritional point of view. Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Controls were set up, consisting of leaves with no additions. During fermentation, samples of both treatments were taken at 0, 24, 48, 72 and 168 h to monitor pH and characterize the microbial population through culture-based and molecular-based analyses. Variations between fresh and treated leaves in B-group vitamins, carotenoids, polyphenols, and phytic acid were evaluated. Data revealed that the treatment with addition of NaCl and sucrose hindered the growth of undesired microorganisms; in controls, unwanted microorganisms dominated the bacterial community until 168 h, while in treated samples Lactobacillaceae predominated. Furthermore, the content in folate, β-carotene and lutein increased in treated leaves compared to the fresh ones, while phytic acid diminished indicating an amelioration in the nutritional value of the final product. Thus, fermentation could help in preserving Cucurbita sp. leaves, avoiding contamination of spoilage microorganisms and enhancing the nutritional values.
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Affiliation(s)
- Chiara Misci
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Eren Taskin
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122, Piacenza, Italy
| | - Maria Chiara Fontanella
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Francesca Bandini
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Samuel Imathiu
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Juja, Kenya
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, Juja, Kenya
| | - Terenzio Bertuzzi
- Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences (DiANA), Via E. Parmense 84, 29122, Piacenza, Italy
| | - Pier Sandro Cocconcelli
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy.
| | - Edoardo Puglisi
- Department for Sustainable Process, Faculty of Agriculture, Food and Environmental Science (DiSTAS), Via Emilia Parmense 84, 29122, Piacenza, Italy
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Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020063] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.
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Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020054] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
One of the main targets of sustainable development is the reduction of environmental, social, and economic negative externalities associated with the production of foods and beverages. Those externalities occur at different stages of food chains, from the farm to the fork, with deleterious impacts to different extents. Increasing evidence testifies to the potential of microbial-based solutions and fermentative processes as mitigating strategies to reduce negative externalities in food systems. In several cases, innovative solutions might find in situ applications from the farm to the fork, including advances in food matrices by means of tailored fermentative processes. This viewpoint recalls the attention on microbial biotechnologies as a field of bioeconomy and of ‘green’ innovations to improve sustainability and resilience of agri-food systems alleviating environmental, economic, and social undesired externalities. We argue that food scientists could systematically consider the potential of microbes as ‘mitigating agents’ in all research and development activities dealing with fermentation and microbial-based biotechnologies in the agri-food sector. This aims to conciliate process and product innovations with a development respectful of future generations’ needs and with the aptitude of the systems to overcome global challenges.
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Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10207140] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.
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Kim SR, Park EJ, Dusabimana T, Je J, Jeong K, Yun SP, Kim HJ, Cho KM, Kim H, Park SW. Platycodon grandiflorus Fermented Extracts Attenuate Endotoxin-Induced Acute Liver Injury in Mice. Nutrients 2020; 12:nu12092802. [PMID: 32933130 PMCID: PMC7551015 DOI: 10.3390/nu12092802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 12/21/2022] Open
Abstract
Endotoxin-induced acute liver injury is mediated by an excessive inflammatory response, hepatocellular oxidative stress, and apoptosis. Traditional medicinal plants have been used to treat various disorders. Platycodon grandifloras (PG) has been shown to be beneficial in relieving cough and asthma and to have anti-tumor, anti-inflammatory, anti-diabetic activities. The pharmacological action of PG is mainly due to saponins, flavonoids, phenolic, and other compounds. However, raw PG exhibits some side effects at high doses. Here, we extracted raw PG with varying fermentation methods and examined its anti-inflammatory effect and associated signaling kinases in Raw264.7 cells. Then, we investigated the effect of fermented black PG (FBPG) on endotoxin-induced liver injury. Mice were administered FBPG orally at 1 h before the lipopolysaccharide and D-galactosamine (LPS/GalN) injection and sacrificed after 5 h. Black PG (BPG) and FBPG showed a significant reduction in pro-inflammatory cytokines and extracellular nitric oxide (NO); p-38 and ERK signaling was involved in reducing inducible NO synthase in Raw264.7 cells. Consistently, FBPG attenuates LPS/GalN-induced liver injury; plasma ALT and AST, hepatic necrosis, pro-inflammatory cytokines, apoptosis, and lipid peroxidation were all reduced. In conclusion, PG extracts, particularly FBPG, play anti-inflammatory, antioxidant, and anti-apoptotic roles, alleviating endotoxin-induced acute liver injury. Processing raw PG into FBPG extract may be clinically useful by improving the pharmacologically active ingredients and reducing the required dosage.
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Affiliation(s)
- So Ra Kim
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
| | - Eun Jung Park
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
| | - Theodomir Dusabimana
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
- Department of Convergence Medical Sciences, Institute of Health Sciences, Gyeongsang National University Graduate School, Jinju 52727, Korea
| | - Jihyun Je
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
| | - Kyuho Jeong
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
| | - Seung Pil Yun
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
- Department of Convergence Medical Sciences, Institute of Health Sciences, Gyeongsang National University Graduate School, Jinju 52727, Korea
| | - Hye Jung Kim
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
- Department of Convergence Medical Sciences, Institute of Health Sciences, Gyeongsang National University Graduate School, Jinju 52727, Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea;
| | - Hwajin Kim
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
- Correspondence: (H.K.); (S.W.P.); Tel.: +82-55-772-8070 (H.K.); +82-55-772-8073 (S.W.P.)
| | - Sang Won Park
- Department of Pharmacology, Institute of Health Sciences, Gyeongsang National University College of Medicine, Jinju 52727, Korea; (S.R.K.); (E.J.P.); (T.D.); (J.J.); (K.J.); (S.P.Y.); (H.J.K.)
- Department of Convergence Medical Sciences, Institute of Health Sciences, Gyeongsang National University Graduate School, Jinju 52727, Korea
- Correspondence: (H.K.); (S.W.P.); Tel.: +82-55-772-8070 (H.K.); +82-55-772-8073 (S.W.P.)
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Ignat MV, Salanță LC, Pop OL, Pop CR, Tofană M, Mudura E, Coldea TE, Borșa A, Pasqualone A. Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods 2020; 9:E1031. [PMID: 32752167 PMCID: PMC7466267 DOI: 10.3390/foods9081031] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
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Affiliation(s)
- Maria Valentina Ignat
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Maria Tofană
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.R.P.); (M.T.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Andrei Borșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (M.V.I.); (E.M.); (T.E.C.); (A.B.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
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Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats. Nutrients 2020; 12:nu12082186. [PMID: 32717880 PMCID: PMC7468839 DOI: 10.3390/nu12082186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/10/2020] [Accepted: 07/21/2020] [Indexed: 11/29/2022] Open
Abstract
Cowpea (Vigna unguiculata) is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this study, we showed that natural fermentation improved bioavailability of protein, amino acids, and dietary essential minerals from cowpea in growing rats, thus strengthening its potential value as functional food or food supplement. Forty Wistar albino rats (48 ± 1.8 g), were fed one of four experimental diets (n = 10 rats per diet): casein, raw cowpea, fermented cowpea or fermented and autoclaved cowpea. Despite lower growth indices of raw and fermented cowpea protein (PER, FTI) than casein, fermentation enhanced apparent digestibility of arginine, leucine, lysine, methionine, phenylalanine, tyrosine, and valine, and true digestibility of essential amino acids, except for tyrosine and valine, compared to raw cowpea. On the other hand, autoclaving of fermented cowpea flour decreased apparent, as did true digestibility of sulfur amino acids. Regarding the nutritive utilization of dietary essential minerals, Vigna unguiculata was a good source of available P, Mg, and K, while fermentation significantly improved the availability of P. Overall, cowpea was a good source of digestible essential amino acids and minerals and fermentation significantly improved its nutritional value that was not further enhanced by autoclaving.
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