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Kawano K, Shobako M, Furukawa T, Toyooka T, Ohinata K. Fatty acid amides present in Camembert cheese improved cognitive decline after oral administration in mice. Neurosci Res 2024; 205:34-39. [PMID: 38458493 DOI: 10.1016/j.neures.2024.03.002] [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: 12/05/2023] [Revised: 02/19/2024] [Accepted: 03/06/2024] [Indexed: 03/10/2024]
Abstract
Herein, we investigated the effects of Camembert cheese (CC) and its fatty acid contents on cognitive function in mice by employing the object recognition test to evaluate hippocampus-dependent memory. Orally administered CC improved the cognitive decline induced by a high-fat diet. Next, we focused on myristamide (MA), oleamide, and stearamide, which are fatty acid amides produced during the fermentation process of CC. We found that oral administration of MA improved cognitive decline. Notably, an improvement was not observed using myristic acid, a free fatty acid that is not amidated. Thus, fatty acid amidation may contribute to the physiological activity. Moreover, we investigated changes in gene expression related to neurogenesis in the hippocampus. After MA administration, mRNA expression analysis indicated that MA increased hippocampal brain-derived neurotrophic factor expression.
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Affiliation(s)
- Kohei Kawano
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan
| | - Maiko Shobako
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan
| | - Taichi Furukawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan
| | - Tatsuhiro Toyooka
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan
| | - Kousaku Ohinata
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan.
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2
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Gura KM, Chan A, Zong W, Pai N, Duro D. From the kitchen to the medicine cabinet: Examples of food products and supplements used for therapeutic intent. J Pediatr Gastroenterol Nutr 2024. [PMID: 39034627 DOI: 10.1002/jpn3.12296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 05/10/2024] [Accepted: 06/05/2024] [Indexed: 07/23/2024]
Abstract
"Food as medicine" has existed for centuries as the foundation of health for many cultures around the globe. It is a practice built on the knowledge that food and diet play important roles in disease prevention and management. Foods that claim to have therapeutic properties are often referred to as functional foods. These foods contain a number of nutritional and nonnutritional compounds that can interact with pharmacologically relevant receptors, either directly or indirectly via their metabolites, to regulate cellular biochemical processes. Although opinions are changing, the concept of food as a therapeutic intervention goes against conventional Western medicine. To provide guidance to clinicians interested in using these products, members of the Food as Medicine working group of the Nutrition Committee for the North American Society For Pediatric Gastroenterology, Hepatology & Nutrition (NASPGHAN), as part of a two-part review series, have created summaries of several frequently used nutritional products for therapeutic intent (i.e., fermented foods, fiber, and long-chain omega-3 fatty acids) that includes indications, doses, and caveats. Gaps in their use in pediatric patients are discussed. Evidence supporting their use for management of GI conditions, especially in the pediatric population, is provided when available.
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Affiliation(s)
- Kathleen M Gura
- Department of Pharmacy/Division of Gastroenterology, Hepatology, and Nutrition, Boston Children's Hospital, Boston, Massachusetts, USA
- Department of Pediatrics, Harvard Medical School, Boston, Massachusetts, USA
| | - Alvin Chan
- UCLA Mattel Children's Hospital, Los Angeles, California, USA
- David Geffen School of Medicine, University of California, Los Angeles, California, USA
| | | | - Nikhil Pai
- Department of Pediatrics, Faculty of Health Sciences, McMaster University, Hamilton, Ontario, Canada
- Division of Pediatric Gastroenterology & Nutrition, McMaster Children's Hospital, Hamilton, Ontario, Canada
| | - Debora Duro
- Pediatric Gastroenterology, Hepatology and Nutrition, Salah Foundation Children Hospital at Broward Health, Fort Lauderdale, Florida, USA
- NOVA Southeastern University, Fort Lauderdale, Florida, USA
- Florida International University (FIU), Miami, Florida, USA
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3
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Houngbédji M, Jespersen JS, Wilfrid Padonou S, Jespersen L. Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38973125 DOI: 10.1080/10408398.2024.2365342] [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: 07/09/2024]
Abstract
Several strategies, programs and policies have long been developed and implemented to alleviate child malnutrition in sub-Saharan African countries. However, stunting and wasting still persist at an alarming rate, suggesting that alternative strategies are needed to induce faster progress toward the 2030 SDGs targets of reducing malnutrition. Gut microbiota-directed intervention is now being recognized as an unconventional powerful approach to mitigate malnutrition and improve overall child health. In an African setting, manufactured probiotic and synbiotic foods or supplements may not be successful owing to the non-affordability and high attachment of African populations to their food tradition. This review analyses the potential of indigenous fermented cereal-based products including porridges, doughs, beverages, bread- and yoghurt-like products, to be used as microbiota-directed foods for over 6 months children. The discussion includes relevant strategies to effectively enhance the beneficial effects of these products on gut microbiota composition for improved child health and nutrition in sub-Saharan Africa. Characterization of probiotic features and general safety of food processing in sub-Saharan Africa as well as randomized clinical studies are still lacking to fully ascertain the health effects and suitability of these fermented foods in preventing and treating child malnutrition and diarrhea.
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Affiliation(s)
- Marcel Houngbédji
- Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Cotonou, Benin
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
| | | | - Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Cotonou, Benin
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Frederiksberg C, Denmark
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4
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Deng M, Hu X, Zhang Y, Zhang X, Ni H, Fu D, Chi L. Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu. Foods 2024; 13:1196. [PMID: 38672869 PMCID: PMC11048939 DOI: 10.3390/foods13081196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Pit mud (PM), as an important source of microorganisms, is necessary for Chinese strong-flavor baijiu (CSFB) production. Although it has been revealed that the PM prokaryotic community diversities are influenced by its quality, product area, ages, etc., the characteristics and assembly process of the prokaryotic community in PMs across a pH gradient are still unclear. In this study, the regular changes of α- and β-diversities of the prokaryotic community across a pH gradient in PMs were revealed, which could be divided into "stable", "relatively stable", and "drastically changed" periods. A total of 27 phyla, 53 classes, and 381 genera were observed in all given samples, dominated by Firmicutes, Bacteroidetes, Proteobacteria, Lactobacillus, Caproiciproducens, Proteiniphilum, etc. Meanwhile, the complexity of the network structure of the prokaryotic microbial communities is significantly influenced by pH. The community assembly was jointly shaped by deterministic and stochastic processes, with stochastic process contributing more. This study was a specialized report on elucidating the characteristics and assembly of PM prokaryotic communities across a pH gradient, and revealed that the diversity and structure of PM prokaryotic communities could be predictable, to some degree, which could contribute to expanding our understanding of prokaryotic communities in PM.
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Affiliation(s)
- Mingdong Deng
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xiaolong Hu
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Yong Zhang
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xinyu Zhang
- School of Life Science and Technology, Xi’an Jiaotong University, Xi’an 710048, China
| | - Haifeng Ni
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Danyang Fu
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Lei Chi
- Food Laboratory of Zhongyuan, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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5
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Mukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 2024; 21:248-266. [PMID: 38081933 DOI: 10.1038/s41575-023-00869-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/01/2023] [Indexed: 12/20/2023]
Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
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Affiliation(s)
| | - Samuel Breselge
- Teagasc Food Research Centre, Moorepark, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Eirini Dimidi
- Department of Nutritional Sciences, King's College London, London, UK
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
- VistaMilk, Cork, Ireland.
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Warren M, O'Connor C, Lee JE, Burton J, Walton D, Keathley J, Wammes M, Osuch E. Predispose, precipitate, perpetuate, and protect: how diet and the gut influence mental health in emerging adulthood. Front Nutr 2024; 11:1339269. [PMID: 38505265 PMCID: PMC10948435 DOI: 10.3389/fnut.2024.1339269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 02/02/2024] [Indexed: 03/21/2024] Open
Abstract
Medicine often employs the 4Ps of predisposing, precipitating, perpetuating, and protective factors to identify salient influences on illness states, and to help guide patient care. Mental illness is a significant cause of morbidity and mortality worldwide. Mental health is a complex combination of biological, psychological, environmental, and social factors. There is growing interest in the gut-brain-microbiome (GBM) axis and its impact on mental health. We use the medical model of the 4Ps to explore factors involving the connection between nutrition and the GBM axis and their associated risks with mental health problems in emerging adults (EAs), a life stage when mental illness onset is the most common. We review the impact of current dietary trends on the GBM and on mental health, and the role that gut microbiome-based interventions can have in modulating the GBM axis of EAs. We discuss the implications of gut health on the GBM and areas for clinical intervention.
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Affiliation(s)
- Michael Warren
- Department of Psychiatry, Schulich School of Medicine and Dentistry, University of Western Ontario, London, ON, Canada
| | - Colleen O'Connor
- School of Food and Nutritional Sciences, Brescia University College, London, ON, Canada
| | - Ju Eun Lee
- Geriatrics, Department of Psychiatry, University of Toronto, Toronto, ON, Canada
| | - Jeremy Burton
- Department of Surgery, Microbiology and Immunology, Lawson Health Research Institute, Western University, London, ON, Canada
| | - David Walton
- School of Physical Therapy, Schulich School of Medicine and Dentistry, Western University, London, ON, Canada
| | - Justine Keathley
- Department of Human Health and Nutritional Sciences, College of Biological Science, University of Guelph, Guelph, ON, Canada
| | - Michael Wammes
- Department of Psychiatry, Schulich School of Medicine and Dentistry, University of Western Ontario, London, ON, Canada
| | - Elizabeth Osuch
- Department of Psychiatry, Schulich School of Medicine and Dentistry, University of Western Ontario, London, ON, Canada
- London Health Sciences Centre, Lawson Health Research Institute, London, ON, Canada
- First Episode Mood and Anxiety Program, London Health Sciences Centre, London, ON, Canada
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7
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Horvath A, Zukauskaite K, Hazia O, Balazs I, Stadlbauer V. Human gut microbiome: Therapeutic opportunities for metabolic syndrome-Hype or hope? Endocrinol Diabetes Metab 2024; 7:e436. [PMID: 37771199 PMCID: PMC10781898 DOI: 10.1002/edm2.436] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/01/2023] [Accepted: 06/11/2023] [Indexed: 09/30/2023] Open
Abstract
Shifts in gut microbiome composition and metabolic disorders are associated with one another. Clinical studies and experimental data suggest a causal relationship, making the gut microbiome an attractive therapeutic goal. Diet, intake of probiotics or prebiotics and faecal microbiome transplantation (FMT) are methods to alter a person's microbiome composition. Although FMT may allow establishing a proof of concept to use microbiome modulation to treat metabolic disorders, studies show mixed results regarding the effects on metabolic parameters as well as on the composition of the microbiome. This review summarizes the current knowledge on diet, probiotics, prebiotics and FMT to treat metabolic diseases, focusing on studies that also report alterations in microbiome composition. Furthermore, clinical trial results on the effects of common drugs used to treat metabolic diseases are synopsized to highlight the bidirectional relationship between the microbiome and metabolic diseases. In conclusion, there is clear evidence that microbiome modulation has the potential to influence metabolic diseases; however, it is not possible to distinguish which intervention is the most successful. In addition, a clear commitment from all stakeholders is necessary to move forward in the direction of developing targeted interventions for microbiome modulation.
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Affiliation(s)
- Angela Horvath
- Medical University of GrazGrazAustria
- Center for Biomarker Research in Medicine (CBmed)GrazAustria
| | - Kristina Zukauskaite
- Medical University of GrazGrazAustria
- Life Sciences CentreVilnius UniversityVilniusLithuania
| | - Olha Hazia
- Medical University of GrazGrazAustria
- Center for Biomarker Research in Medicine (CBmed)GrazAustria
| | - Irina Balazs
- Medical University of GrazGrazAustria
- Center for Biomarker Research in Medicine (CBmed)GrazAustria
| | - Vanessa Stadlbauer
- Medical University of GrazGrazAustria
- Center for Biomarker Research in Medicine (CBmed)GrazAustria
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8
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Abdel Tawab FI, Abd Elkadr MH, Sultan AM, Hamed EO, El-Zayat AS, Ahmed MN. Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food. Sci Rep 2023; 13:16601. [PMID: 37789063 PMCID: PMC10547719 DOI: 10.1038/s41598-023-43752-0] [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: 06/28/2023] [Accepted: 09/27/2023] [Indexed: 10/05/2023] Open
Abstract
Lactic acid bacteria (LAB) are of major concern due to their health benefits. Fermented food products comprise variable LAB demonstrating probiotic properties. Discovering and evaluating new probiotics in fermented food products poses a global economic and health importance. Therefore, the present work aimed to investigate and evaluate the probiotic potentials of LAB strains isolated from Egyptian fermented food. In this study, we isolated and functionally characterized 100 bacterial strains isolated from different Egyptian fermented food sources as probiotics. Only four LAB strains amongst the isolated LAB showed probiotic attributes and are considered to be safe for their implementation as feed or dietary supplements. Additionally, they were shown to exert antimicrobial activities against pathogenic bacteria and anticancer effects against the colon cancer cell line Caco-2. The Enterococcus massiliensis IS06 strain was exclusively reported in this study as a probiotic strain with high antimicrobial, antioxidant, and anti-colon cancer activity. Hitherto, few studies have focused on elucidating the impact of probiotic supplementation in vivo. Therefore, in the current study, the safety of the four strains was tested in vivo through the supplementation of rats with potential probiotic strains for 21 days. The results revealed that probiotic bacterial supplementation in rats did not adversely affect the general health of rats. The Lactiplantibacillus plantarum IS07 strain significantly increased the growth performance of rats. Furthermore, the four strains exhibited increased levels of antioxidants such as superoxide dismutase and glutathione in vivo. Consistently, all strains also showed high antioxidant activity of the superoxide dismutase enzyme in vitro. Overall, these findings demonstrated that these isolated potential probiotics harbor desirable characteristics and can be applied widely as feed additives for animals or as dietary supplements for humans to exert their health benefits and combat serious diseases.
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Affiliation(s)
- Fatma I Abdel Tawab
- Oil Crops Biotechnology Lab, Agricultural Genetic Engineering Institute, Agricultural Research Center, Giza, Egypt
| | - Menna H Abd Elkadr
- Microbiology Lab, Research Park, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Amany M Sultan
- Department of Biochemistry, Toxicology Unit, Animal Health Research Institute, Agricultural Research Center, Giza, Egypt
| | - Ehdaa O Hamed
- Department of Biochemistry, Toxicology Unit, Animal Health Research Institute, Agricultural Research Center, Giza, Egypt
| | - Ayatollah S El-Zayat
- Department of Microbiology, Faculty of Agriculture, Cairo University, El-Gamaa Street, Giza, 12613, Egypt
| | - Marwa N Ahmed
- Department of Microbiology, Faculty of Agriculture, Cairo University, El-Gamaa Street, Giza, 12613, Egypt.
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9
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Liu S, Zhang ZF, Mao J, Zhou Z, Zhang J, Shen C, Wang S, Marco ML, Mao J. Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations. NPJ Biofilms Microbiomes 2023; 9:65. [PMID: 37726290 PMCID: PMC10509236 DOI: 10.1038/s41522-023-00432-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 08/24/2023] [Indexed: 09/21/2023] Open
Abstract
Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholic huangjiu fermentation, while core microbiota of them still remains indistinct. In this study, metagenomics, metabolomics, microbial isolation and co-fermentation were used to investigate huangjiu. Although Aspergillus is usually regarded as core microorganism in wheat qu to initiate huangjiu fermentations, our metagenomic analysis showed that bacteria Saccharopolyspora are predominant in wheat qu and responsible for breakdown of starch and cellulose. Metabolic network and correlation analysis showed that Saccharopolyspora rectivirgula, Saccharopolyspora erythraea, and Saccharopolyspora hirsuta made the greatest contributions to huangjiu's metabolites, consisting of alcohols (phenylethanol, isoamylol and isobutanol), esters, amino acids (Pro, Arg, Glu and Ala) and organic acids (lactate, tartrate, acetate and citrate). S. hirsuta J2 isolated from wheat qu had the highest amylase, glucoamylase and protease activities. Co-fermentations of S. hirsuta J2 with S. cerevisiae HJ resulted in a higher fermentation rate and alcohol content, and huangjiu flavors were more similar to that of traditional huangjiu compared to co-fermentations of Aspergillus or Lactiplantibacillus with S. cerevisiae HJ. Genome of S. hirsuta J2 contained genes encoding biogenic amine degradation enzymes. By S. hirsuta J2 inoculation, biogenic amine content was reduced by 45%, 43% and 62% in huangjiu, sausage and soy sauce, respectively. These findings show the utility of Saccharopolyspora as a key functional organism in fermented food products.
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Affiliation(s)
- Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China
| | - Zhi-Feng Zhang
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China
| | - Jieqi Mao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore, Singapore
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China
| | - Jing Zhang
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Maria L Marco
- Department of Food Science and Technology, University of California, Davis, CA, USA.
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, 511458, China.
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, 312000, China.
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, 312000, China.
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10
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Wang Y, Xia X, Wu M, Sun Q, Zhang W, Qiu Y, Deng R, Luo A. Species-Level Monitoring of Key Bacteria in Fermentation Processes Using Single-Nucleotide Resolved Nucleic Acid Assays Based on CRISPR/Cas12. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13147-13155. [PMID: 37624706 DOI: 10.1021/acs.jafc.3c04775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/27/2023]
Abstract
Microorganisms can determine the flavor and quality of fermented food, such as Baijiu, which is produced via Daqu fermentation. Therefore, monitoring key microorganisms during fermentation is important for ensuring high-quality fermented food. Here, we report a single-nucleotide resolved nucleic acid assay based on the CRISPR/Cas12 system, enabling the quantification of Bacillus amyloliquefaciens, a key microorganism in Daqu fermentation at the species level. The assay employs an amplification-refractory mutation system derived from PCR to analyze minor genetic differences between different Bacillus species. The utilization of CRISPR/Cas12 further guaranties the specificity of identifying the PCR amplicon and enables the quantification of Bacillus amyloliquefaciens via end-measurement fluorescence. Compared to conventional qPCR, the assay allows for species-level detection of bacteria, thus enabling the precise detection of the Bacillus strain that yields high-level 2,3,5,6-tetramethylpyrazine. The assay promises the precise monitoring of bacterial growth and contribution to flavor during Daqu fermentation, thus facilitating fermented food quality control.
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Affiliation(s)
- Ying Wang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Xuhan Xia
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Minghua Wu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qiyao Sun
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Wei Zhang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yong Qiu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Aimin Luo
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
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11
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Du R, Xiong W, Xu L, Xu Y, Wu Q. Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations. MICROBIOME 2023; 11:115. [PMID: 37210545 DOI: 10.1186/s40168-023-01536-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 03/28/2023] [Indexed: 05/22/2023]
Abstract
BACKGROUND Fermented foods are considered to be beneficial for human health. Secondary metabolites determined by biosynthetic gene clusters (BGCs) are precious bioactive compounds with various biological activities. However, the diversity and distribution of the biosynthetic potential of secondary metabolites in global food fermentations remain largely unknown. In this study, we performed a large-scale and comprehensive investigation for the BGCs in global food fermentations by metagenomics analysis. RESULTS We recovered 653 bacterial metagenome-assembled genomes (MAGs) from 367 metagenomic sequencing datasets covering 15 general food fermentation types worldwide. In total, 2334 secondary metabolite BGCs, including 1003 novel BGCs, were identified in these MAGs. Bacillaceae, Streptococcaceae, Streptomycetaceae, Brevibacteriaceae and Lactobacillaceae contained high abundances of novel BGCs (≥ 60 novel BGCs). Among 2334 BGCs, 1655 were habitat-specific, originating from habitat-specific species (80.54%) and habitat-specific genotypes within multi-habitat species (19.46%) in different food fermentation types. Biological activity analysis suggested that 183 BGC-producing secondary metabolites exhibited high probabilities of antibacterial activity (> 80%). These 183 BGCs were distributed across all 15 food fermentation types, and cheese fermentation contained the most BGC number. CONCLUSIONS This study demonstrates that food fermentation systems are an untapped reservoir of BGCs and bioactive secondary metabolites, and it provides novel insights into the potential human health benefits of fermented foods. Video Abstract.
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Affiliation(s)
- Rubing Du
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Wu Xiong
- Laboratory of Bio-Interactions and Crop Health, Jiangsu Provincial Key Lab of Solid Organic Waste Utilization, Jiangsu Collaborative Innovation Center of Solid Organic Wastes, Educational Ministry Engineering Center of Resource-Saving Fertilizers, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Lei Xu
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, People's Republic of China.
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12
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Rossi F, Tucci P, Del Matto I, Marino L, Amadoro C, Colavita G. Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats. Microorganisms 2023; 11:1306. [PMID: 37317280 DOI: 10.3390/microorganisms11051306] [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: 03/15/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023] Open
Abstract
Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.
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Affiliation(s)
- Franca Rossi
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Sezione di Campobasso, 86100 Campobasso, Italy
| | - Patrizia Tucci
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Sezione di Campobasso, 86100 Campobasso, Italy
| | - Ilaria Del Matto
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Sezione di Campobasso, 86100 Campobasso, Italy
| | - Lucio Marino
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Sezione di Campobasso, 86100 Campobasso, Italy
| | - Carmela Amadoro
- Dipartimento di Medicina e Scienze della Salute "V. Tiberio", Università degli Studi del Molise, 86100 Campobasso, Italy
| | - Giampaolo Colavita
- Dipartimento di Medicina e Scienze della Salute "V. Tiberio", Università degli Studi del Molise, 86100 Campobasso, Italy
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13
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Cichońska P, Kowalska E, Ziarno M. The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. Microorganisms 2023; 11:microorganisms11040996. [PMID: 37110420 PMCID: PMC10142889 DOI: 10.3390/microorganisms11040996] [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: 03/25/2023] [Revised: 04/04/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, scientists have been particularly interested in the gut-brain axis, as well as the impact of probiotics on the nervous system. This has led to the creation of the concept of psychobiotics. The present review describes the mechanisms of action of psychobiotics, their use in food products, and their viability and survival during gastrointestinal passage. Fermented foods have a high potential of delivering probiotic strains, including psychobiotic ones. However, it is important that the micro-organisms remain viable in concentrations ranging from about 106 to 109 CFU/mL during processing, storage, and digestion. Reports indicate that a wide variety of dairy and plant-based products can be effective carriers for psychobiotics. Nonetheless, bacterial viability is closely related to the type of food matrix and the micro-organism strain. Studies conducted in laboratory conditions have shown promising results in terms of the therapeutic properties and viability of probiotics. Because human research in this field is still limited, it is necessary to broaden our understanding of the survival of probiotic strains in the human digestive tract, their resistance to gastric and pancreatic enzymes, and their ability to colonize the microbiota.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Ewa Kowalska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
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14
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Kairey L, Leech B, El-Assaad F, Bugarcic A, Dawson D, Lauche R. The effects of kefir consumption on human health: a systematic review of randomized controlled trials. Nutr Rev 2023; 81:267-286. [PMID: 35913411 DOI: 10.1093/nutrit/nuac054] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
CONTEXT Kefir, a traditional, fermented-milk beverage, has increasingly been promoted for various health benefits. The evidence from systematic reviews, however, is limited. OBJECTIVE Evidence from randomized controlled trials testing oral consumption of fermented-milk kefir on any outcome of human health or disease. DATA SOURCES A systematic search of 4 electronic databases (PubMed, Scopus, Allied and Complementary Medicine Database, and Cochrane Trials) from inception to July 31, 2021, was conducted. DATA EXTRACTION Data extraction and risk-of-bias assessments were conducted by 2 reviewers independently. DATA ANALYSIS A total of 18 publications reporting the results of 16 studies were included. Per the narrative analysis, fermented-milk kefir may have potential as a complementary therapy in reducing oral Streptococcus mutans, thereby reducing dental caries risk, and in Helicobacter pylori eradication therapy. Kefir may further aid treatment of adult dyslipidemia and hypertension, although evidence was very limited. Safety was only assessed in 5 of the 18 included publications, and 12 of the studies had an overall high risk for bias. CONCLUSION Kefir is a dairy product with a unique microbiological profile that appears to be a safe for generally healthy populations to consume. However, efficacy and safety data from high-quality human trials are essential before any recommendations may be made for conditions of the oral and gastric microbiota and metabolic health. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration no. CRD42020211494.
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Affiliation(s)
- Lana Kairey
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | - Bradley Leech
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | - Fatima El-Assaad
- is with the University of New South Wales (UNSW) Microbiome Research Centre, St George and Sutherland Clinical School, UNSW Sydney, Sydney, New South Wales, Australia
| | - Andrea Bugarcic
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | - Drew Dawson
- is with the Central Queensland University, Wayville, South Australia, Australia
| | - Romy Lauche
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
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15
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Effects of Fermented Food Consumption on Non-Communicable Diseases. Foods 2023; 12:foods12040687. [PMID: 36832762 PMCID: PMC9956079 DOI: 10.3390/foods12040687] [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: 12/29/2022] [Revised: 01/27/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
The gastrointestinal flora consists of several microbial strains in variable combinations in both healthy and sick humans. To prevent the risk of the onset of disease and perform normal metabolic and physiological functions with improved immunity, a balance between the host and gastrointestinal flora must be maintained. Disruption of the gut microbiota triggered by various factors causes several health problems, which promote the progression of diseases. Probiotics and fermented foods act as carriers of live environmental microbes and play a vital role in maintaining good health. These foods have a positive effect on the consumer by promoting gastrointestinal flora. Recent research suggests that the intestinal microbiome is important in reducing the risk of the onset of various chronic diseases, including cardiac disease, obesity, inflammatory bowel disease, several cancers, and type 2 diabetes. The review provides an updated knowledge base about the scientific literature addressing how fermented foods influence the consumer microbiome and promote good health with prevention of non-communicable diseases. In addition, the review proves that the consumption of fermented foods affects gastrointestinal flora in the short and long term and can be considered an important part of the diet.
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16
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Adequate Dietary Intake and Consumption of Indigenous Fermented Products Are Associated with Improved Nutrition Status among Children Aged 6–23 Months in Zambia. DAIRY 2023. [DOI: 10.3390/dairy4010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patterns among children aged 6–23 months in two geographic regions of Zambia, with special focus on consumption of fermented products, and its association with illnesses and nutritional status. The cross-sectional survey enrolled a total of 213 children from Namwala and Mkushi districts of Zambia. A 24 h recall and food frequency questionnaire (FFQ) were used to determine the number of food groups consumed and consequently dietary diversity scores and food consumption patterns, respectively. Determinants of child’s linear growth as measured by Height-for-Age Z-scores (HAZ) were assessed via multiple linear regression analysis. In total, 54% of the children met the minimum dietary diversity by consuming food from at least 5+ food groups. Maize meal porridge, Mabisi (fermented milk), Chibwantu and Munkoyo (fermented beverages based on cereals) and groundnuts were among the frequently consumed foods. A higher consumption of fermented beverages was observed in Namwala compared to Mkushi district. A significant association was observed between HAZ score (rho = 0.198, p = 0.004), Weight-for-Age Z-score (WAZ) (rho = 0.142, p = 0.039) and consumption of mabisi. Dietary intake had a positive association with child nutritional status. The frequent consumption of traditional non-alcoholic cereal and milk-based fermented foods underpinned their contribution to the children’s dietary intake. Moreover, the trend would be viewed as an indicator to nutrition and policy actors on possible unoptimized potential of indigenous fermented foods’ influence in nutritional and health status among children at regional and national levels. Although Zambia has a wide range of traditional non-alcoholic fermented food products, their prospects in provision of macro- and micronutrients along with microbiota benefits remain scanty despite global efforts increasingly advocating for the inclusion of such traditional foods in food-based recommendations.
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17
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Berding K, Bastiaanssen TFS, Moloney GM, Boscaini S, Strain CR, Anesi A, Long-Smith C, Mattivi F, Stanton C, Clarke G, Dinan TG, Cryan JF. Feed your microbes to deal with stress: a psychobiotic diet impacts microbial stability and perceived stress in a healthy adult population. Mol Psychiatry 2023; 28:601-610. [PMID: 36289300 PMCID: PMC9908549 DOI: 10.1038/s41380-022-01817-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 09/18/2022] [Accepted: 09/23/2022] [Indexed: 11/09/2022]
Abstract
The impact of diet on the microbiota composition and the role of diet in supporting optimal mental health have received much attention in the last decade. However, whether whole dietary approaches can exert psychobiotic effects is largely understudied. Thus, we investigated the influence of a psychobiotic diet (high in prebiotic and fermented foods) on the microbial profile and function as well as on mental health outcomes in a healthy human population. Forty-five adults were randomized into either a psychobiotic (n = 24) or control (n = 21) diet for 4 weeks. Fecal microbiota composition and function was characterized using shotgun sequencing. Stress, overall health and diet were assessed using validated questionnaires. Metabolic profiling of plasma, urine and fecal samples was performed. Intervention with a psychobiotic diet resulted in reductions of perceived stress (32% in diet vs. 17% in control group), but not between groups. Similarly, biological marker of stress were not affected. Additionally, higher adherence to the diet resulted in stronger decreases in perceived stress. While the dietary intervention elicited only subtle changes in microbial composition and function, significant changes in the level of 40 specific fecal lipids and urinary tryptophan metabolites were observed. Lastly, microbial volatility was linked to greater changes in perceived stress scores in those on the psychobiotic diet. These results highlight that dietary approaches can be used to reduce perceived stress in a human cohort. Using microbiota-targeted diets to positively modulate gut-brain communication holds possibilities for the reduction of stress and stress-associated disorders, but additional research is warranted to investigate underlying mechanisms, including the role of the microbiota.
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Affiliation(s)
| | | | - Gerard M Moloney
- APC Microbiome Ireland, Cork, Ireland.,Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland
| | | | - Conall R Strain
- APC Microbiome Ireland, Cork, Ireland.,Teagsac Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Andrea Anesi
- Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | | | - Fulvio Mattivi
- Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy.,Department of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, Trento, Italy
| | - Catherine Stanton
- APC Microbiome Ireland, Cork, Ireland.,Teagsac Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.,Department of Psychiatry and Neurobehavioural Sciences, University College Cork, Cork, Ireland
| | - Gerard Clarke
- APC Microbiome Ireland, Cork, Ireland.,Department of Psychiatry and Neurobehavioural Sciences, University College Cork, Cork, Ireland
| | - Timothy G Dinan
- APC Microbiome Ireland, Cork, Ireland.,Department of Psychiatry and Neurobehavioural Sciences, University College Cork, Cork, Ireland
| | - John F Cryan
- APC Microbiome Ireland, Cork, Ireland. .,Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
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18
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Potential health benefits of fermented blueberry: A review of current scientific evidence. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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19
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Punyauppa-path S, Kiatprasert P, Sawaengkaew J, Mahakhan P, Phumkhachorn P, Rattanachaikunsopon P, Khunnamwong P, Srisuk N. Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products. AIMS Microbiol 2022; 8:575-594. [PMID: 36694589 PMCID: PMC9834080 DOI: 10.3934/microbiol.2022037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/30/2022] Open
Abstract
This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were Candida (20.3%), Diutina (2.9%), Filobasidium (1.0%), Kazachstania (33.0%), Pichia (3.9%), Saccharomyces (1.0%), Starmerella (28.2%), Torulaspora (2.9%), and Yarrowia (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, Kazachstania bulderi KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.
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Affiliation(s)
- Sukrita Punyauppa-path
- Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand,* Correspondence: ; Tel: +6644513258
| | - Pongpat Kiatprasert
- Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand
| | - Jutaporn Sawaengkaew
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Polson Mahakhan
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Parichat Phumkhachorn
- Department of Biological Science, Faculty of Science Ubon Ratchathani University, Warin Chamrap District, Ubon Ratchathani 34190, Thailand
| | - Pongsak Rattanachaikunsopon
- Department of Biological Science, Faculty of Science Ubon Ratchathani University, Warin Chamrap District, Ubon Ratchathani 34190, Thailand
| | - Pannida Khunnamwong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand,Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand
| | - Nantana Srisuk
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand,Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand
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20
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Serum and Urine Metabolites in Healthy Men after Consumption of Acidified Milk and Yogurt. Nutrients 2022; 14:nu14224794. [PMID: 36432479 PMCID: PMC9698558 DOI: 10.3390/nu14224794] [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: 09/30/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The identification of molecular biomarkers that can be used to quantitatively link dietary intake to phenotypic traits in humans is a key theme in modern nutritional research. Although dairy products (with and without fermentation) represent a major food group, the identification of markers of their intake lags behind that of other food groups. Here, we report the results from an analysis of the metabolites in postprandial serum and urine samples from a randomized crossover study with 14 healthy men who ingested acidified milk, yogurt, and a non-dairy meal. Our study confirms the potential of lactose and its metabolites as markers of lactose-containing dairy foods and the dependence of their combined profiles on the fermentation status of the consumed products. Furthermore, indole-3-lactic acid and 3-phenyllactic acid are two products of fermentation whose postprandial behaviour strongly discriminates yogurt from milk intake. Our study also provides evidence of the ability of milk fermentation to increase the acute delivery of free amino acids to humans. Notably, 3,5-dimethyloctan-2-one also proves to be a specific marker for milk and yogurt consumption, as well as for cheese consumption (previously published data). These molecules deserve future characterisation in human interventional and observational studies.
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21
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Xu M, Su S, Zhang Z, Jiang S, Zhang J, Xu Y, Hu X. Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale. Front Microbiol 2022; 13:1045096. [PMID: 36406420 PMCID: PMC9668881 DOI: 10.3389/fmicb.2022.1045096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 10/18/2022] [Indexed: 11/06/2022] Open
Abstract
Traditional fermented foods, which are well-known microbial resources, are also bright national cultural inheritances. Recently, traditional fermented foods have received great attention due to their potential probiotic properties. Based on shotgun metagenomic sequencing data, we analyzed the microbial diversity, taxonomic composition, metabolic pathways, and the potential benefits and risks of fermented foods through a meta-analysis including 179 selected samples, as well as our own sequencing data collected from Hainan Province, China. As expected, raw materials, regions (differentiated by climatic zones), and substrates were the main driving forces for the microbial diversity and taxonomic composition of traditional fermented foods. Interestingly, a higher content of beneficial bacteria but a low biomass of opportunistic pathogens and antibiotic resistance genes were observed in the fermented dairy products, indicating that fermented dairy products are the most beneficial and reliable fermented foods. In contrast, despite the high microbial diversity found in the fermented soy products, their consumption risk was still high due to the enrichment of opportunistic pathogens and transferable antibiotic resistance genes. Overall, we provided the most comprehensive assessment of the microbiome of fermented food to date and generated a new view of its potential benefits and risks related to human health.
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Affiliation(s)
- Meng Xu
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
| | - Shunyong Su
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
| | - Zeng Zhang
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
| | - Shuaiming Jiang
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
| | - Jiachao Zhang
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China
| | - Yanqing Xu
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
- *Correspondence: Yanqing Xu,
| | - Xiaosong Hu
- School of Food Science and Engineering, Hainan University, Haikou, China
- School of Public Administration, Hainan University, Haikou, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Xiaosong Hu,
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22
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Qin H, Wu H, Shen K, Liu Y, Li M, Wang H, Qiao Z, Mu Z. Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 2022; 11:3155. [PMID: 37430904 PMCID: PMC9601907 DOI: 10.3390/foods11203155] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 08/05/2023] Open
Abstract
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.
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Affiliation(s)
- Huibin Qin
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Houbin Wu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Ke Shen
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Yilin Liu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Meng Li
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Haigang Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhijun Qiao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhixin Mu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
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23
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Teo WZ, See JY, Ramazanu S, Chan JCY, Wu XV. Effect of lactic acid fermented foods on glycemic control in diabetic adults: a systemic review and meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr 2022; 64:2863-2878. [PMID: 36178255 DOI: 10.1080/10408398.2022.2128032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Lactic acid bacteria (LAB) fermented foods are reported to have potential in managing glycemic control. This systematic review aimed to evaluate the effectiveness of LAB-fermented foods on improving glycemic control in adults with prediabetics or type 2 diabetes mellitus (T2DM). Randomized controlled trials (RCTs) on LAB fermentation-related foods were searched on PubMed, Cochrane, Excerpta Medica database (EMBASE), Cumulative Index to Nursing and Allied Health Literature (CINAHL), and Web of Science. Sixteen RCTs were included, and the results concluded LAB-fermented food had significant effects in HbA1c (Z = 6.24, MD = -0.05, CI: -0.07 to -0.04, p ≤ 0.00001), fasting plasma glucose (Z = 2.50, MD = -0.16, CI: -0.29 to -0.04, p = 0.01) and fasting serum insulin (Z = 2.51, MD = -0.20, CI: -0.35 to -0.04, p = 0.01). There were significant effects on lipid profile, inflammatory markers, and body mass index in secondary analyses. Subgroup analysis suggests LAB-fermented consumption with a longer duration, younger age group and adults with T2DM, had a larger effect size. Clinicians could offer LAB-fermented food as dietary recommendations for prediabetic and diabetic adults. Larger trials are warranted to verify LAB-fermented food benefits on glycemic control. Systematic Review Registration: PROSPERO Registration No. CRD42022295220.
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Affiliation(s)
- Wei Zhou Teo
- Alice Lee Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Jie Yang See
- Alice Lee Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Sheena Ramazanu
- Alice Lee Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - James Chun Yip Chan
- PBTK and Exposomics Platform, Singapore Institute of Food and Biotechnology Innovation (SIFBI), Skin Omics Platform Lead, A*STAR Skin Research Labs (A*SRL), Singapore, Singapore
| | - Xi Vivien Wu
- Alice Lee Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
- NUSMED Healthy Longevity Translational Research Programme, National University of Singapore, Singapore, Singapore
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Kharaeva Z, Trakhtman P, Trakhtman I, De Luca C, Mayer W, Chung J, Ibragimova G, Korkina L. Fermented Mangosteen (Garcinia mangostana L.) Supplementation in the Prevention of HPV-Induced Cervical Cancer: From Mechanisms to Clinical Outcomes. Cancers (Basel) 2022; 14:cancers14194707. [PMID: 36230630 PMCID: PMC9564137 DOI: 10.3390/cancers14194707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/12/2022] [Accepted: 09/21/2022] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Human papillomavirus (HPV) is connected with virtually all cases of cervical cancer. The viral infection-associated chronic inflammation, oxidative stress, and alterations in apoptosis have been considered as leading risk factors for carcinogenesis in humans. In an observational clinical study, we identified oxidative markers and the cervical/circulating ligands of TNF-alpha-induced apoptosis involved in HPV-associated cervical carcinogenesis. In the following clinical trial, 250 females infected with high-cancer-risk HPV16/18 (healthy and pre-cancerous) were recruited into a placebo-controlled clinical study of supplementation with fermented mangosteen (FM, 28g/day, daily) for three months. Our findings indicate that FM, and not a placebo, in combination with routine anti-viral therapy, could prevent, slow down, or even interrupt HPV-associated cervical carcinogenesis, mainly through the suppression of leukocyte recruitment into infected tissue, through anti-inflammatory effects, and through the restoration of nitric oxide metabolite-initiated TRAIL-dependent apoptosis. Abstract In the observational clinical study, we identified the oxidative markers of HPV-associated cervical carcinogenesis and the local/circulating ligands of TNF-alpha-induced apoptosis. Cervical biopsies of 196 females infected with low-cancer-risk HPV10/13 or high-cancer-risk HPV16/18 (healthy, pre-cancerous CIN I and CIN II, and CIN III carcinoma) were analysed for OH radical scavenging, catalase, GSH-peroxidase, myeloperoxidase (MPO), nitrate/nitrite, nitrotyrosine, and isoprostane. Ligands of TNF-alpha-dependent apoptosis (TNF-alpha, TRAIL, IL-2, and sFAS) were determined in cervical fluid, biopsies, and serum. Cervical MPO was highly enhanced, while nitrotyrosine decreased in CIN III. Local/circulating TRAIL was remarkably decreased, and higher-than-control serum TNF-alpha and IL-2 levels were found in the CIN I and CIN III groups. Then, 250 females infected with HPV16/18 (healthy and with CIN I and CIN II) were recruited into a placebo-controlled clinical study of supplementation with fermented mangosteen (FM, 28g/day, daily) for three months. Post-trial colposcopy revealed normal patterns in 100% of the FM group versus 62% of the placebo group. Inflammatory cells in cervical fluid were found in 21% of the FM group versus 40% of the placebo group. Locally, FM drastically diminished MPO and NO2/NO3, while it remarkably increased TRAIL. Additionally, FM supplementation normalised serum TRAIL, TNF-alpha, and IL-2.
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Affiliation(s)
- Zaira Kharaeva
- Microbiology, Immunology, and Virology Department, Berbekov’s Kabardino-Balkar State Medical University, Chernishevskiy Str. 176, 360000 Nalchik, Russia
| | - Pavel Trakhtman
- Blood Bank, Dmitry Rogachev National Medical Research Center of Pediatric Hematology, Oncology and Immunology, Samora Mashela Str. 1, 117988 Moscow, Russia
| | - Ilya Trakhtman
- R&D Department, Swiss Dekotra GmbH, Badenerstrasse 549, CH-8048 Zurich, Switzerland
| | - Chiara De Luca
- R&D Department, Medena AG, Industriestrasse 16, CH-8910 Affoltern-am-Albis, Switzerland
| | - Wolfgang Mayer
- R&D Department, Medena AG, Industriestrasse 16, CH-8910 Affoltern-am-Albis, Switzerland
| | - Jessie Chung
- Natural Health Farm Ltd., 39 Jalan Pengacara U1/48, Temasya Industrial Park, Shah Alam 40150, Selangor, Malaysia
| | - Galina Ibragimova
- Centre for Innovative Biotechnological Investigations Nanolab (CIBI-NANOLAB), Vernadskiy Pr. 97, 117437 Moscow, Russia
| | - Liudmila Korkina
- R&D Department, Swiss Dekotra GmbH, Badenerstrasse 549, CH-8048 Zurich, Switzerland
- Centre for Innovative Biotechnological Investigations Nanolab (CIBI-NANOLAB), Vernadskiy Pr. 97, 117437 Moscow, Russia
- Correspondence: or ; Tel.: +39-3497364787
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Knowledge of fermentation and health benefits among general population in North-eastern Slovenia. BMC Public Health 2022; 22:1695. [PMID: 36071412 PMCID: PMC9450339 DOI: 10.1186/s12889-022-14094-9] [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: 11/12/2021] [Accepted: 08/29/2022] [Indexed: 11/23/2022] Open
Abstract
Background Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia. Methods The cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0. Results Compared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system. Conclusions As people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process.
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Aziz T, Naveed M, Sarwar A, Makhdoom SI, Mughal MS, Ali U, Yang Z, Shahzad M, Sameeh MY, Alruways MW, Dablool AS, Almalki AA, Alamri AS, Alhomrani M. Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products. Molecules 2022; 27:molecules27175399. [PMID: 36080167 PMCID: PMC9458025 DOI: 10.3390/molecules27175399] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/19/2022] [Accepted: 08/21/2022] [Indexed: 11/16/2022] Open
Abstract
The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of Lactiplantibacillus plantarum 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the L. plantarum 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of L. plantarum 13-3 have also been analyzed computationally. This study reveals that L. plantarum 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well.
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Affiliation(s)
- Tariq Aziz
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 102401, China
- Pak-Austria Fachhochschule—Institute of Applied Sciences and Technology, Mang, Haripur 22621, Pakistan
| | - Muhammad Naveed
- Department of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, Pakistan
| | - Abid Sarwar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 102401, China
| | - Syeda Izma Makhdoom
- Department of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, Pakistan
| | - Muhammad Saad Mughal
- Department of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, Pakistan
| | - Urooj Ali
- Department of Biotechnology, Faculty of Life Sciences, University of Central Punjab, Lahore 54590, Pakistan
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 102401, China
- Correspondence:
| | - Muhammad Shahzad
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar 25124, Pakistan
| | - Manal Y. Sameeh
- Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah 24831, Saudi Arabia
| | - Mashael W. Alruways
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra 15273, Saudi Arabia
| | - Anas S. Dablool
- Department of Public Health, Health Sciences College Al-Leith, Umm Al-Qura University, Makkah al-Mukarramah 24382, Saudi Arabia
| | - Abdulraheem Ali Almalki
- Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Abdulhakeem S. Alamri
- Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Majid Alhomrani
- Department of Clinical Laboratory Sciences, The Faculty of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
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Al KF, Chmiel JA, Stuivenberg GA, Reid G, Burton JP. Long-Duration Space Travel Support Must Consider Wider Influences to Conserve Microbiota Composition and Function. LIFE (BASEL, SWITZERLAND) 2022; 12:life12081163. [PMID: 36013342 PMCID: PMC9409767 DOI: 10.3390/life12081163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/25/2022] [Accepted: 07/27/2022] [Indexed: 12/03/2022]
Abstract
The microbiota is important for immune modulation, nutrient acquisition, vitamin production, and other aspects for long-term human health. Isolated model organisms can lose microbial diversity over time and humans are likely the same. Decreasing microbial diversity and the subsequent loss of function may accelerate disease progression on Earth, and to an even greater degree in space. For this reason, maintaining a healthy microbiome during spaceflight has recently garnered consideration. Diet, lifestyle, and consumption of beneficial microbes can shape the microbiota, but the replenishment we attain from environmental exposure to microbes is important too. Probiotics, prebiotics, fermented foods, fecal microbiota transplantation (FMT), and other methods of microbiota modulation currently available may be of benefit for shorter trips, but may not be viable options to overcome the unique challenges faced in long-term space travel. Novel fermented food products with particular impact on gut health, immune modulation, and other space-targeted health outcomes are worthy of exploration. Further consideration of potential microbial replenishment to humans, including from environmental sources to maintain a healthy microbiome, may also be required.
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Affiliation(s)
- Kait F. Al
- Department of Microbiology and Immunology, University of Western Ontario, London, ON N6A 3K7, Canada; (K.F.A.); (J.A.C.); (G.A.S.); (G.R.)
| | - John A. Chmiel
- Department of Microbiology and Immunology, University of Western Ontario, London, ON N6A 3K7, Canada; (K.F.A.); (J.A.C.); (G.A.S.); (G.R.)
| | - Gerrit A. Stuivenberg
- Department of Microbiology and Immunology, University of Western Ontario, London, ON N6A 3K7, Canada; (K.F.A.); (J.A.C.); (G.A.S.); (G.R.)
| | - Gregor Reid
- Department of Microbiology and Immunology, University of Western Ontario, London, ON N6A 3K7, Canada; (K.F.A.); (J.A.C.); (G.A.S.); (G.R.)
- Department of Surgery, University of Western Ontario, London, ON N6A 4V2, Canada
- Lawson Health Research Institute, London, ON N6A 4V2, Canada
| | - Jeremy P. Burton
- Department of Microbiology and Immunology, University of Western Ontario, London, ON N6A 3K7, Canada; (K.F.A.); (J.A.C.); (G.A.S.); (G.R.)
- Department of Surgery, University of Western Ontario, London, ON N6A 4V2, Canada
- Lawson Health Research Institute, London, ON N6A 4V2, Canada
- Correspondence:
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Essential Factors for a Healthy Microbiome: A Scoping Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19148361. [PMID: 35886216 PMCID: PMC9315476 DOI: 10.3390/ijerph19148361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 12/19/2022]
Abstract
Recent discoveries of the purpose and potential of microbial interactions with humans have broad implications for our understanding of metabolism, immunity, the host−microbe genetic interactions. Bioavailability and bioaccessibility of phytonutrients in foods not only enrich microbial diversity in the lower human gastrointestinal tract (GIT) but also direct the functioning of the metagenome of the microbiota. Thus, healthy choices must include foods that contain nutrients that satisfy both the needs of humans and their microbes. Physical activity interventions at a moderate level of intensity have shown positive effects on metabolism and the microbiome, while intense training (>70% VO2max) reduces diversity in the short term. The microbiome of elite endurance athletes is a robust producer of short-chain fatty acids. A lifestyle lacking activity is associated with the development of chronic disease, and experimental conditions simulating weightlessness in humans demonstrate loss of muscle mass occurring in conjunction with a decline in gut short-chain fatty acid (SCFA) production and the microbes that produce them. This review summarizes evidence addressing the relationship between the intestinal microbiome, diet, and physical activity. Data from the studies reviewed suggest that food choices and physical fitness in developed countries promote a resource “curse” dilemma for the microbiome and our health.
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Yasir M, Al-Zahrani IA, Bibi F, Abd El Ghany M, Azhar EI. New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria. Food Res Int 2022; 157:111190. [DOI: 10.1016/j.foodres.2022.111190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/04/2022]
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Traditional Fermented Foods and Beverages from around the World and Their Health Benefits. Microorganisms 2022; 10:microorganisms10061151. [PMID: 35744669 PMCID: PMC9227559 DOI: 10.3390/microorganisms10061151] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.
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Mukherjee A, Gómez-Sala B, O'Connor EM, Kenny JG, Cotter PD. Global Regulatory Frameworks for Fermented Foods: A Review. Front Nutr 2022; 9:902642. [PMID: 35719144 PMCID: PMC9198641 DOI: 10.3389/fnut.2022.902642] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 04/29/2022] [Indexed: 11/13/2022] Open
Abstract
In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts. These combined developments have led to a renewed focus in research and innovation vis-à-vis fermented foods, particularly traditional fermented foods, with an aim to harness this information to develop novel fermented foodstuffs and ingredients and make them available in the market. Consequently, an ever greater and more diverse array of fermented foods, including functional fermented foods with health benefits, are becoming available for public consumption in global markets, with the number expected to grow substantially in the coming decade. This rapidly expanding portfolio of commercially available fermented foods has in turn required an evolution in the corresponding global regulatory frameworks. Due to the innovative and emerging nature of these foods, combined with historical differences in regulator approaches, significant disharmony exists across these frameworks, with individual nations and organizations often adopting unique approaches relating to the establishment of standards and specifications. In this review, we provide an overview of the current regulatory frameworks for a diversity of fermented foods across multiple jurisdictions, with special emphasis on differences in legislative structures and approaches, regulatory harmonization, and current legislative limitations. Overall, the review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.
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Affiliation(s)
- Arghya Mukherjee
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
| | - Beatriz Gómez-Sala
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Eibhlís M. O'Connor
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - John G. Kenny
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Paul D. Cotter
- Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- VistaMilk SFI Research Centre, Cork, Ireland
- *Correspondence: Paul D. Cotter
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Leeuwendaal NK, Stanton C, O’Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients 2022; 14:nu14071527. [PMID: 35406140 PMCID: PMC9003261 DOI: 10.3390/nu14071527] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 12/12/2022] Open
Abstract
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.
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Affiliation(s)
| | - Catherine Stanton
- Teagasc Food Research Centre, P61 C996 Cork, Ireland; (N.K.L.); (C.S.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland;
| | - Paul W. O’Toole
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland;
- School of Microbiology, University College Cork, T12 K8AF Cork, Ireland
| | - Tom P. Beresford
- Teagasc Food Research Centre, P61 C996 Cork, Ireland; (N.K.L.); (C.S.)
- Correspondence:
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Eroğlu FE, Sanlier N. Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review. Crit Rev Food Sci Nutr 2022; 63:8066-8082. [PMID: 35317694 DOI: 10.1080/10408398.2022.2053060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are among the traditional foods consumed for centuries. In recent years, awareness of fermented foods has been increasing due to their positive health benefits. Fermented foods contain beneficial microorganisms. Fermented foods, such as kefir, kimchi, sauerkraut, and yoghurt, contain Lactic acid bacteria (LAB), such as Lactobacilli, Bifidobacteria, and their primary metabolites (lactic acid). Although studies on the effect of consumption of fermented foods on diabetes, cardiovascular, obesity, gastrointestinal diseases on chronic diseases have been conducted, more studies are needed regarding the relationship between neurological diseases and microbiota. There are still unexplored mechanisms in the relationship between the brain and intestine. In this review, we answer how the consumption of fermented foods affects the brain and behavior of Alzheimer's disease, Parkinson's disease, multiple sclerosis disease, stroke, and gut microbiota.
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Affiliation(s)
- Fatma Elif Eroğlu
- Department of Nutrition and Dietetics, Ankara Medipol University, Institute of Health Sciences, Ankara, Turkey
| | - Nevin Sanlier
- Department of Nutrition and Dietetics, School of Health Sciences, Ankara Medipol University, Altındağ, Ankara, Turkey
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Sarma U, Gupta S. An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition. Nutr Health 2022; 28:331-339. [PMID: 35306904 DOI: 10.1177/02601060221085138] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Background: India is a land of diverse food culture and habits and has a plethora of ethnic fermented foods to boast of. Ranging from the north east to the western part of the country and from northern Indian states to the southern tip of the country, fermented ethnic foods have become part of everyday meals and have been able to bridge nutritional gaps and improve general immunity of the people. Most ethnic fermented foods have a rich content of protein, vitamins, fibres and minerals. Aim: Our review attempts to bring forth and summarise the most popular, immune boosting fermented foods of various regions in India, the role microbes' play in their making and how they have impacted the nutritional aspects and immunity of people in various regions of the country. It also highlights the lack of clinical findings in proving the effectiveness of most fermented foods. Methods: Pubmed central and Google scholar were extensively searched from inception to July 2021 for study concepts and topic related keywords. Results: Ethnic fermented food of various Indian regions has shown a definitive role in improving health and immunity. Conclusion: The diverse ethnic fermented foods maybe be meat based, cereal based, pulses based and even vegetable based. Their health benefits and immune boosting abilities are still to be explored to its maximum potential. Often the role of microbes in these fermented foods have also been underplayed and left unexplored.
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Affiliation(s)
- Upasana Sarma
- Department of Microbiology, Faculty of Allied Health Sciences, Sri Guru Govind Singh Tricentenary University, Gurugram, India
| | - Suchandra Gupta
- Department of Paramedical Sciences, Faculty of Allied Health Sciences, Sri Guru Govind Singh Tricentenary University, Gurugram, India
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The Potential of Fermented Food from Southeast Asia as Biofertiliser. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The intensive amount of chemical usage in agricultural practices could contribute to a significant impact on food safety issues and environmental health. Over-usage of chemical fertilisers may alter soil characteristics and contaminate water sources, leading to several human and animal health issues. Recently, there have been efforts to use microbial biofertilisers as a more sustainable and environmentally friendly agricultural practice in the common household of Southeast Asia. Traditionally, this method tends to utilise leftover food materials and readily available bacterial cultures, such as yoghurt drinks, and ferment them under a specific period in either solid or liquid form. So far, most of the testimonial-based feedbacks from local communities have been positive, but only limited information is available in the literature regarding the usage of biofertiliser fermented food (BFF). Previously, raw food waste has been used in the agriculture system to promote plant growth, however, the functional role of fermented food in enhancing plant growth have yet to be discovered. An understanding of the symbiotic relationship between fermented food and plants could be exploited to improve agricultural plant production more sustainably. Fermented food is known to be rich in good microbial flora (especially lactic acid bacteria (LAB)). LAB exist in different sources of fermented food and can act as a plant growth-promoting agent, improving the nutrient availability of food waste and other organic materials. Therefore, in this review, the potential use of seafood-based, plant-based, and animal-based fermented food as biofertiliser, especially from Southeast Asia, will be discussed based on their types and microbial and nutritional contents. The different types of fermented food provide a wide range of microbial flora for the enrichment of proteins, amino acids, vitamins, and minerals content in enhancing plant growth and overall development of the plant. The current advances of biofertiliser and practices of BFF will also be discussed in this review.
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KESIKA P, SIVAMARUTHI BS, CHAIYASUT C. Health promoting effects of fermented foods against cancer: an updated concise review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.18220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Narzary Y, Das S, Goyal AK, Lam SS, Sarma H, Sharma D. Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance. JOURNAL OF ETHNIC FOODS 2021; 8:33. [DOI: https:/doi.org/10.1186/s42779-021-00109-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Accepted: 10/30/2021] [Indexed: 09/01/2023]
Abstract
AbstractThe cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits.Bacillus(12 products),Lactobacillus(12 products),Micrococcus(9 products), andStaphylococcus(9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.
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Soemarie YB, Milanda T, Barliana MI. Fermented Foods as Probiotics: A Review. J Adv Pharm Technol Res 2021; 12:335-339. [PMID: 34820306 PMCID: PMC8588917 DOI: 10.4103/japtr.japtr_116_21] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/05/2021] [Accepted: 06/08/2021] [Indexed: 11/12/2022] Open
Abstract
Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in fermented foods. Furthermore, these bacteria are able to adapt well to the spontaneous fermentation process and play a role in human as well as animal health, especially in digestive tract, commonly known as probiotics. This study therefore aims to describe the microorganisms produced by fermented foods suitable for development as probiotics to improve human health, as these generally have the ability to improve the immune system against pathogenic bacteria. Several genera are used as probiotics, including Lactobacillus, Bifidobacterium, Bacillus, Pediococcus, and several yeasts. Therefore, LAB produced from fermented foods were concluded to be suitable potential candidates for probiotics, to replace antibiotics in overcoming pathogenic bacteria, and to possess the ability to improve the immune system and strengthen the body against pathogenic bacteria.
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Affiliation(s)
- Yulistia Budianti Soemarie
- Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, West Java, Indonesia.,Departement of Biological Pharmacy, Faculty of Pharmacy, Islam Kalimantan Muhammad Arsyad Al Banjari University, Banjarmasin City, South Borneo, Indonesia
| | - Tiana Milanda
- Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, West Java, Indonesia
| | - Melisa Intan Barliana
- Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, West Java, Indonesia.,Centre of Excellent in Higher Education for Pharmaceutical Care Innovation, Padjadjaran University, Bandung, Indonesia
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Jin ES, Kim JY, Yang JM, Kim JS, Min J, Jeon SR, Choi KH, Moon GS, Jeong JH. The Effect of Genetically Modified Lactobacillus plantarum Carrying Bone Morphogenetic Protein 2 Gene on an Ovariectomized Rat. J Korean Neurosurg Soc 2021; 65:204-214. [PMID: 34727681 PMCID: PMC8918239 DOI: 10.3340/jkns.2021.0098] [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: 04/19/2021] [Accepted: 08/04/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Osteoporosis result from age-related decline in the number of osteoblast progenitors in the bone marrow. Probiotics have beneficial effects on the host, when administered in appropriate amounts. This study investigated the effects of probiotics expressing specific genes, especially the effects of genetically modified bone morphogenetic protein (BMP)-2-expressing Lactobacillus plantarum CJNU 3003 (LP) on ovariectomized rats. Methods Twenty-eight female Wistar rats (250-300 g, 12 weeks old) were divided into four groups : the sham (control), the ovariectomy (OVX)-induced osteoporosis group (OVX), the OVX and LP (OVX/LP), OVX and genetically modified BMP-2-expressing LP (OVX/LP with BMP) groups. The three groups underwent bilateral OVX and two of these groups were administered two different types of LP via oral gavage daily. At 16 weeks post-OVX, blood was collected from the heart and the bilateral tibiae were extracted and were scanned by ex-vivo micro-computed tomography and stained with hematoxylin-and-eosin (H&E) and Masson's trichrome stain for pathological assessment. The serum levels of osteocalcin (OC), rat C-telopeptide of type I collagen (CTX-I), BMP-2, and receptor activator of nuclear factor-ĸB ligand (RANKL) were measured. Results The 3D-micro-computed tomography images showed that the trabecular structure in the OVX/LP with BMP group was maintained compared with OVX and OVX/LP groups. No significant differences were detected in trabecular thickness (Tb.Th) between control and OVX/LP with BMP groups (p>0.05). Furthermore, a tendency toward increased BMD, trabecular bone volume, Tb.Th, and trabecular number and decreased trabecular separation was found in rats in the OVX/LP with BMP groups when compared with the OVX and OVX/LP groups (p>0.05). The H&E and Masson's trichrome stained sections showed a thicker trabecular bone in the OVX/LP with BMP group compared with the OVX and OVX/LP groups. There was no difference in serum levels of OC, CTX and RANKL control and OVX/LP with BMP groups (p>0.05). In contrast, significant differences were found in OC and CTX-1 levels between the OVX and OVX/LP with BMP groups (p<0.05). Conclusion Our results showed that the expression of genetically modified BMP-2 showed inhibition effect for bone loss in a rat model of osteoporosis.
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Affiliation(s)
- Eun-Sun Jin
- Department of Internal Medicine, College of Medicine, Kyung Hee University, Seoul, Korea.,Laboratory of Stem Cell Therapy, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea
| | - Ji Yeon Kim
- Laboratory of Stem Cell Therapy, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea
| | - Jung-Mo Yang
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong, Korea
| | - Jun-Sub Kim
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong, Korea
| | - JoongKee Min
- Laboratory of Stem Cell Therapy, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea
| | - Sang Ryong Jeon
- Laboratory of Stem Cell Therapy, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea.,Department of Neurological Surgery, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea
| | - Kyoung Hyo Choi
- Laboratory of Stem Cell Therapy, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea.,Department of Rehabilitation Medicine, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea
| | - Gi-Seong Moon
- Department of Biotechnology, Korea National University of Transportation, Jeungpyeong, Korea
| | - Je Hoon Jeong
- Laboratory of Stem Cell Therapy, Asan Medical Center, College of Medicine, University of Ulsan, Seoul, Korea.,Department of Neurosurgery, Soonchunhyang University Bucheon Hospital, Bucheon, Korea
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Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry. Processes (Basel) 2021. [DOI: 10.3390/pr9111953] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Seaweeds are gaining momentum as novel and functional food and feed products. From whole consumption to small bioactive compounds, seaweeds have remarkable flexibility in their applicability, ranging from food production to fertilizers or usages in chemical industries. Regarding food production, there is an increasing interest in the development of novel foods that, at the same time, present high nutritious content and are sustainably developed. Seaweeds, because they require no arable land, no usage of fresh water, and they have high nutritious and bioactive content, can be further explored for the development of newer and functional food products. Fermentation, especially performed by lactic acid bacteria, is a method used to produce functional foods. However, fermentation of seaweed biomass remains an underdeveloped topic that nevertheless demonstrates high potential for the production of new alimentary products that hold and further improve the organoleptic and beneficial properties that these organisms are characterized for. Although further research has to be deployed in this field, the prebiotic and probiotic potential demonstrated by fermented seaweed can boost the development of new functional foods.
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Nguyen PH, Kachwaha S, Tran LM, Sanghvi T, Ghosh S, Kulkarni B, Beesabathuni K, Menon P, Sethi V. Maternal Diets in India: Gaps, Barriers, and Opportunities. Nutrients 2021; 13:nu13103534. [PMID: 34684535 PMCID: PMC8540854 DOI: 10.3390/nu13103534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/03/2021] [Accepted: 10/04/2021] [Indexed: 11/30/2022] Open
Abstract
Suboptimal dietary intake is a critical cause of poor maternal nutrition, with several adverse consequences both for mothers and for their children. This study aimed to (1) assess maternal dietary patterns in India; (2) examine enablers and barriers in adopting recommended diets; (3) review current policy and program strategies to improve dietary intakes. We used mixed methods, including empirical analysis, compiling data from available national and subnational surveys, and reviewing literature, policy, and program strategies. Diets among pregnant women are characterized by low energy, macronutrient imbalance, and inadequate micronutrient intake. Supply- and demand-side constraints to healthy diets include food unavailability, poor economic situation, low exposure to nutrition counselling, food restrictions and taboos, adverse family influence and gender norms, and gaps in knowledge. Intervention strategies with potential to improve maternal diets include food-based programs, behavior change communication, and nutrition-sensitive agriculture interventions. However, strategies face implementation bottlenecks and limited effectiveness in real-world at-scale impact evaluations. In conclusion, investments in systems approaches spanning health, nutrition, and agriculture sectors, with evaluation frameworks at subnational levels, are needed to promote healthy diets for women.
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Affiliation(s)
- Phuong Hong Nguyen
- Poverty, Health and Nutrition Division, International Food Policy Research Institute, Washington, DC 20005, USA; (S.K.); (P.M.)
- Correspondence:
| | - Shivani Kachwaha
- Poverty, Health and Nutrition Division, International Food Policy Research Institute, Washington, DC 20005, USA; (S.K.); (P.M.)
| | | | - Tina Sanghvi
- Alive & Thrive Initiative, FHI Solutions, Washington, DC 20009, USA; (T.S.); (S.G.)
| | - Sebanti Ghosh
- Alive & Thrive Initiative, FHI Solutions, Washington, DC 20009, USA; (T.S.); (S.G.)
| | | | | | - Purnima Menon
- Poverty, Health and Nutrition Division, International Food Policy Research Institute, Washington, DC 20005, USA; (S.K.); (P.M.)
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Coutinho GSM, Ribeiro AEC, Prado PMC, Oliveira ÉR, Careli‐Gondim Í, Oliveira AR, Soares Júnior MS, Caliari M, Vilas Boas EVDB. Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Alline Emannuele Chaves Ribeiro
- Rural Development Department Agronomy School Federal University of Goiás Km‐0Caixa Postal 131Campus Samambaia Goiânia Goiás CEP 74690‐900 Brazil
| | - Priscylla Martins Carrijo Prado
- Agronomy Department Agronomy School Federal University of Goiás Km‐0Caixa Postal 131Campus Samambaia Goiânia Goiás CEP 74690‐900 Brazil
| | - Érica Resende Oliveira
- Food Engineering Department Agronomy School Federal University of Goiás Km‐0 Goiânia Goiás CEP 74690‐900 Brazil
| | - Ítalo Careli‐Gondim
- Food Engineering Department Agronomy School Federal University of Goiás Km‐0 Goiânia Goiás CEP 74690‐900 Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department Agronomy School Federal University of Goiás Km‐0 Goiânia Goiás CEP 74690‐900 Brazil
| | - Manoel Soares Soares Júnior
- Food Engineering Department Agronomy School Federal University of Goiás Km‐0 Goiânia Goiás CEP 74690‐900 Brazil
- Agronomy Department Agronomy School Federal University of Goiás Km‐0Caixa Postal 131Campus Samambaia Goiânia Goiás CEP 74690‐900 Brazil
| | - Márcio Caliari
- Food Engineering Department Agronomy School Federal University of Goiás Km‐0 Goiânia Goiás CEP 74690‐900 Brazil
- Rural Development Department Agronomy School Federal University of Goiás Km‐0Caixa Postal 131Campus Samambaia Goiânia Goiás CEP 74690‐900 Brazil
| | - Eduardo Valério de Barros Vilas Boas
- Post‐harvest Laboratory Food Science Department Federal University of Lavras Avenida Governador Jaime Campos 6390, Centro Lavras Minas Gerais CEP 78600‐000 Brazil
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Orhan F, Demirci A, Gormez A. Carbonate and silicate dissolving bacteria isolated from home-made yogurt samples. AN ACAD BRAS CIENC 2021; 93:e20200002. [PMID: 34378758 DOI: 10.1590/0001-3765202120200002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Accepted: 03/16/2020] [Indexed: 11/22/2022] Open
Abstract
In the current study, twenty-eight bacterial strains were isolated from home-made yogurt samples from Ağrı Province, Turkey. The bacterial strains were identified by conventional and molecular techniques. Among the twenty- eight isolates, seventeen isolates were identified according to the 16 S rDNA region and determined to belong to five different genus including Sphingomonas (8 isolates), Burkholderia (5 isolates), Lactobacillus (2 isolates), Lactococcus (1 isolate), Staphylococcus (1 isolate). In this study, the presence of Burkholderia in home-made yogurt samples were reported for the first time, whereas Sphingomonas was detected for the second time. We also investigated the carbonate (CaCO3 and MgCO3) and silicate (CaSiO3 and MgSiO3) dissolving potential of seventeen bacterial isolates. Among these seventeen bacterial isolates, fifteen bacterial isolates have CaCO3-dissolving and 10 bacterial isolates have MgCO3-dissolving potential. The silicates dissolution ability was relatively less than that of carbonates dissolving. We observed that six bacterial isolates have CaSiO3 and only two bacterial isolates have MgSiO3 dissolution abilities. In conclusion, this work clearly shows the diversity of bacteria existing in fermented cow milk samples in Ağrı Province, Turkey, which could be considered as valuable sources for lactic acid bacteria (LAB) isolation and further probiotic potential.
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Affiliation(s)
- Furkan Orhan
- Agri Ibrahim Cecen University, Science and Art Faculty, Molecular Biology and Genetics Department, 04100 Agri, Turkey.,Agri Ibrahim Cecen University, Central Research and Application Laboratory, 04100 Agri, Turkey
| | - Abdullah Demirci
- Agri Ibrahim Cecen University, Central Research and Application Laboratory, 04100 Agri, Turkey
| | - Arzu Gormez
- Erzurum Technical University, Science Faculty, Molecular Biology and Genetics Department, 25050 Erzurum, Turkey
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Aitzhanova A, Oleinikova Y, Mounier J, Hymery N, Leyva Salas M, Amangeldi A, Saubenova M, Alimzhanova M, Ashimuly K, Sadanov A. Dairy associations for the targeted control of opportunistic Candida. World J Microbiol Biotechnol 2021; 37:143. [PMID: 34328568 DOI: 10.1007/s11274-021-03096-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Accepted: 06/18/2021] [Indexed: 01/15/2023]
Abstract
Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48 h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.
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Affiliation(s)
- Aida Aitzhanova
- Al-Farabi Kazakh National University, Al-Farabi ave., 71, 050040, Almaty, Kazakhstan
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Yelena Oleinikova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Nolwenn Hymery
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Marcia Leyva Salas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Alma Amangeldi
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Margarita Saubenova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Mereke Alimzhanova
- Al-Farabi Kazakh National University, Al-Farabi ave., 71, 050040, Almaty, Kazakhstan
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Kazhybek Ashimuly
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Amankeldy Sadanov
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
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Mariam SH. A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties. PLoS One 2021; 16:e0254390. [PMID: 34264984 PMCID: PMC8282027 DOI: 10.1371/journal.pone.0254390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 06/28/2021] [Indexed: 01/17/2023] Open
Abstract
Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have virulent or antibiotic resistance properties, posing risk to consumers. Others, such as Enterococcus faecalis and Enterococcus faecium, may also be found in such foods. Enterococci that harbor antibiotic resistance or virulence factors can cycle among animals, food, humans and the environment, thereby transferring these harmful properties at the gene level to harmless commensals in the food matrix, animals and humans. In this work, several microbial isolates obtained from different FF sources were analyzed for their identity and virulence and/or antibiotic resistance properties. For identification aiming at enterococci, isolates that were Gram-positive and catalase- and oxidase-negative were subjected to multiple tests including for growth in broth containing 6.5% NaCl, growth and hydrolytic activity on medium containing bile-esculin, hemolytic activity on blood agar, and growth at 45°C and survival after incubation at 60°C for 30 min. Furthermore, the isolates were tested for susceptibility/resistance to a select group of antibiotics. Finally, the isolates were molecularly-characterized with respect to species identity and presence of virulence-encoding genes by amplification of target genes. Most sources contained enterococci, in addition to most of them also containing Gram-negative flora. Most of these also harbored virulence factors. Several isolates were also antibiotic-resistant. These results strongly suggest attention should be given to better control presence of such potentially pathogenic species.
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Affiliation(s)
- Solomon H. Mariam
- Aklilu Lemma Institute of Pathobiology, Armauer Hansen Research Institute, Addis Ababa University, Addis Ababa, Ethiopia
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Xu Y, Wang Y, Shi Y, Yu M, Xu W, Wu Y, Xu K, Liu Y, Xie L. Evaluation of glycemic index, antioxidant capacity, and metabolic effects of a fermented beverage made from Changbai Mountain fruit and vegetables. J Food Biochem 2021; 45:e13796. [PMID: 34080207 DOI: 10.1111/jfbc.13796] [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: 01/04/2021] [Revised: 04/13/2021] [Accepted: 05/07/2021] [Indexed: 11/30/2022]
Abstract
Fermented foods and beverages have been known to be beneficial when included in the human diet. This study examined the glycemic index (GI) of a fermented beverage (FB) made from Changbai Mountain fruit and vegetables in humans and its antioxidant capacity and metabolic effects in a rat model of diabetes. Twenty healthy volunteers were tested with 50 g of glucose and 50 g equivalent of carbohydrates from FB on two separate days for GI measurement. The rats were randomly divided into blank control group (n = 15) and diabetic model (DM) group (n = 75). DM group were randomly divided into five groups, positive control group, model control group and three FB treatment (2.5, 5, 10 ml/kg·bw·d) groups. The general indices, including blood glucose and lipid levels and antioxidant index, of the rats were measured to investigate the effect of FB. The GI of FB was found to be 56.99, indicating it as a medium GI food. Compared to model control group, the low-dose FB group had lower blood glucose levels and higher high-density lipoprotein cholesterol levels in DM rats (p < .05). Medium- and high-dose FB decreased the serum malonaldehyde levels in DM rats compared to those in the model control group. The FB-treated DM rat groups showed increased serum glutathione and superoxide dismutase levels compared with those in the model control group (p < .05). FB is a medium GI food that plays a protective role against oxidative stress in DM rats. PRACTICAL APPLICATIONS: The present study evaluated the glycemic index of a fermented beverage (FB) made from Changbai Mountain fruit and vegetables in humans and investigated its antioxidant capacity and metabolic effects in a rat diabetes model. The study results may aid in the development of FB from fruits and vegetables and provide a theoretical basis for further research and development.
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Affiliation(s)
- Yang Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Yan Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Yongwei Shi
- Jilin Aodong Jiaosu Technology Co., Ltd, Dunhua, China
| | - Miao Yu
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Wenhui Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Yixia Wu
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Kun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Yajuan Liu
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
| | - Lin Xie
- Department of Nutrition and Food Hygiene, School of Public Health, Jilin University, Changchun, China
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Abstract
Consumption of yogurt and other fermented products is associated with
improved health outcomes. Although dairy consumption is included in most
dietary guidelines, there have been few specific recommendations for yogurt
and cultured dairy products. A qualitative systematic review was conducted
to determine the effect of consumption of fermented milk products on
gastrointestinal and cardiovascular health, cancer risk, weight management,
diabetes and metabolic health, and bone density using PRISMA guidelines.
English language papers in PubMed were searched, with no date restrictions.
In total, 1057 abstracts were screened, of which 602 were excluded owing to
lack of appropriate controls, potential biases, and experimental design
issues. The remaining 455 papers were independently reviewed by both authors
and 108 studies were included in the final review. The authors met regularly
to concur, through consensus, on relevance, methods, findings, quality, and
conclusions. The included studies were published between 1979 and 2017. From
the 108 included studies, 76 reported a favorable outcome of fermented milks
on health and 67 of these were considered to be positive or neutral quality
according to the Academy of Nutrition and Dietetics’ Quality
Criteria Checklist. Of the 32 remaining studies, the study outcomes were
either not significant (28) or unfavorable (4), and most studies (18) were
of neutral quality. A causal relationship exists between lactose digestion
and tolerance and yogurt consumption, and consistent associations exist
between fermented milk consumption and reduced risk of breast and colorectal
cancer and type 2 diabetes, improved weight maintenance, and improved
cardiovascular, bone, and gastrointestinal health. Further, an association
exists between prostate cancer occurrence and dairy product consumption in
general, with no difference between fermented and unfermented products. This
article argues that yogurt and other fermented milk products provide
favorable health outcomes beyond the milk from which these products are made
and that consumption of these products should be encouraged as part of
national dietary guidelines. Systematic review
registration: PROSPERO registration no.
CRD42017068953.
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Affiliation(s)
- Dennis A Savaiano
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana, USA
| | - Robert W Hutkins
- Department of Food Science and Technology, 258 Food Innovation Center, University of Nebraska, Lincoln, Nebraska, USA
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Whelan K, Jones N. Fermented foods: Availability, cost, ingredients, nutritional content and on-pack claims. J Hum Nutr Diet 2021; 35:396-405. [PMID: 33891768 DOI: 10.1111/jhn.12905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 04/12/2021] [Indexed: 11/29/2022]
Abstract
INTRODUCTION Fermented foods have been consumed for millennia and commercially-produced variants are now available in the food supply. The present study aimed to investigate the availability, cost, ingredients, nutritional content and on-pack claims of commercially-available fermented foods in the UK. METHODS All products from seven categories of commercially-available fermented foods were systematically identified at eight national supermarket chains in the UK. Data were extracted from manufacturer and retailer websites and were compared between categories using a Kruskal-Wallis test and Fisher's exact test. RESULTS In total, 143 fermented foods were identified, with kombucha (41, 28.7%), kefir drinks (32, 22.4%), sauerkraut (22, 15.4%) and kefir yoghurts (21, 14.7%) being most common. The number of products sold at each retailer differed between categories (p = 0.016), and was greatest for kefir drink (median = 7.0, interquartile range [IQR] = 9.0), kombucha (median = 5.5, IQR = 11.5) and kefir yoghurts (median = 5.0, IQR = 8.5). Kombucha (£1.99 per serving) and kefir drinks (£1.26 per serving) were the most expensive fermented foods and sauerkraut (£0.66 per serving) and miso (£0.20 per serving) were the least expensive. Energy, fat, saturated fat, sugar, protein and salt content varied between fermented foods (p < 0.001). Nutrition claims were made on 72 (50.3%) products, the total number of cultures was labelled on 29 (20.3%), specific strains were named on 53 (37.1%) and bacteria-related benefits were promoted on 39 (27.3%) products. CONCLUSIONS Commercially-produced fermented foods are widely available in the UK but are diverse in their cost, nutritional content, ingredients and use of on-pack claims. Consumers should be aware of these variations given the limited evidence of functional benefits from controlled human trials.
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Affiliation(s)
- Kevin Whelan
- Department of Nutritional Sciences, King's College London, London, UK
| | - Nicola Jones
- Department of Nutritional Sciences, King's College London, London, UK
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Li KJ, Brouwer-Brolsma EM, Burton-Pimentel KJ, Vergères G, Feskens EJM. A systematic review to identify biomarkers of intake for fermented food products. GENES AND NUTRITION 2021; 16:5. [PMID: 33882831 PMCID: PMC8058972 DOI: 10.1186/s12263-021-00686-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 03/30/2021] [Indexed: 12/22/2022]
Abstract
Background Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established. This is in part due to the limitations of current dietary assessment tools that rely on subjective reporting, making them prone to memory-related errors and reporting bias. The identification of food intake biomarkers (FIBs) bypasses this challenge by providing an objective measure of intake. Despite numerous studies reporting on FIBs for various types of fermented foods and drinks, unique biomarkers associated with the fermentation process (“fermentation-dependent” biomarkers) have not been well documented. We therefore conducted a comprehensive, systematic review of the literature to identify biomarkers of fermented foods commonly consumed in diets across the world. Results After title, abstract, and full-text screening, extraction of data from 301 articles resulted in an extensive list of compounds that were detected in human biofluids following the consumption of various fermented foods, with the majority of articles focusing on coffee (69), wine (69 articles), cocoa (62), beer (34), and bread (29). The identified compounds from all included papers were consolidated and sorted into FIBs proposed for a specific food, for a food group, or for the fermentation process. Alongside food-specific markers (e.g., trigonelline for coffee), and food-group markers (e.g., pentadecanoic acid for dairy intake), several fermentation-dependent markers were revealed. These comprised compounds related to the fermentation process of a particular food, such as mannitol (wine), 2-ethylmalate (beer), methionine (sourdough bread, cheese), theabrownins (tea), and gallic acid (tea, wine), while others were indicative of more general fermentation processes (e.g., ethanol from alcoholic fermentation, 3-phenyllactic acid from lactic fermentation). Conclusions Fermented foods comprise a heterogeneous group of foods. While many of the candidate FIBs identified were found to be non-specific, greater specificity may be observed when considering a combination of compounds identified for individual fermented foods, food groups, and from fermentation processes. Future studies that focus on how fermentation impacts the composition and nutritional quality of food substrates could help to identify novel biomarkers of fermented food intake. Supplementary Information The online version contains supplementary material available at 10.1186/s12263-021-00686-4.
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Affiliation(s)
- Katherine J Li
- Division of Human Nutrition and Health, Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, Netherlands. .,Food Microbial Systems Research Division, Federal Department of Economic Affairs, Education and Research (EAER), Federal Office for Agriculture (FOAG), Agroscope, Bern, Switzerland.
| | - Elske M Brouwer-Brolsma
- Division of Human Nutrition and Health, Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, Netherlands
| | - Kathryn J Burton-Pimentel
- Food Microbial Systems Research Division, Federal Department of Economic Affairs, Education and Research (EAER), Federal Office for Agriculture (FOAG), Agroscope, Bern, Switzerland
| | - Guy Vergères
- Food Microbial Systems Research Division, Federal Department of Economic Affairs, Education and Research (EAER), Federal Office for Agriculture (FOAG), Agroscope, Bern, Switzerland
| | - Edith J M Feskens
- Division of Human Nutrition and Health, Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, Netherlands
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