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Samtiya M, Badgujar PC, Chandratre GA, Aluko RE, Kumar A, Bhushan B, Dhewa T. Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product. Food Chem X 2024; 22:101483. [PMID: 38840723 PMCID: PMC11152665 DOI: 10.1016/j.fochx.2024.101483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 06/07/2024] Open
Abstract
The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Gauri A. Chandratre
- Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001, India
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Ashwani Kumar
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
| | - Bharat Bhushan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131 028, India
- Department of Food Science, Technology and Processing, School of Health Sciences, Amity University Punjab, Mohali, Punjab-140306, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
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2
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Kumari K, Kashyap P, Chakrabarti P. Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets. Food Sci Biotechnol 2024; 33:505-518. [PMID: 38274183 PMCID: PMC10805689 DOI: 10.1007/s10068-023-01401-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 01/27/2024] Open
Abstract
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins may make dairy-based probiotics unsuitable for some individuals. Thus, probiotics derived from cereals and millets have shown promise as an alternative to dairy probiotics. Soaking, germination, and fermentation can reduce the anti-nutritional factors present in cereal grains and improve nutrient quality and bioactive compounds. Biochemical properties of probiotics are positively influenced by fermentation and germination. Thus, the current review provides an overview of the effect of fermentation and germination on the biochemical properties of probiotics. Further, probiotics made from non-dairy sources may prevent intestinal infections, improve lactose metabolism, reduce cholesterol, enhance immunity, improve calcium absorption, protein digestion, and synthesize vitamins. Finally, health-conscious consumers seeking non-dairy probiotic options can now choose from a wider variety of low-cost, phytochemically rich probiotics derived from germinated and fermented cereal grains.
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Affiliation(s)
- Kirti Kumari
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Piyush Kashyap
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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3
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Andressa I, Kelly Silva do Nascimento G, Monteiro Dos Santos T, Rodrigues RDS, de Oliveira Teotônio D, Paucar-Menacho LM, Machado Benassi V, Schmiele M. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs. Food Funct 2024; 15:460-480. [PMID: 38170850 DOI: 10.1039/d3fo04199a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.
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Affiliation(s)
- Irene Andressa
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Tatiane Monteiro Dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Rosane da Silva Rodrigues
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, PO Box 354, Zip Code: 96.160-000, Pelotas, RS, Brazil
| | - Daniela de Oliveira Teotônio
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Perú
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
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4
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Gad M, Elbahnasawy AS, Ramadan AA, Yamamah GAN, Hussein L. Dietary intervention with edible film-coated multistrain probiotic Lacticaseibacilli in nondairy food matrices significantly increased the recovery of fecal viable Lacticaseibacilli and improved the performance of several colonic biomarkers among slightly malnourished preschool children. Food Funct 2024; 15:977-991. [PMID: 38179614 DOI: 10.1039/d3fo02829a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2024]
Abstract
Probiotic enriched dairy products are widely consumed in Western countries for their beneficial effects on the gastrointestinal tract and overall health. The present study aims to investigate the beneficial effects of probiotic Lacticaseibacilli (LAB) strains in non-dairy food matrices. A blend of edible film-coated probiotic LAB, L. plantarum, L. paracasei, and L. rhamnosus, were incorporated into plain biscuits and dry dates. Design of the randomized controlled study: Children of both sexes (mean age 55.7 ± 14.5 months) attending kindergarten in Tersa, a poor urban Giza district, were recruited and randomized into 5 groups of equal numbers. Treatment groups: (1) placebo biscuits, (2) functional probiotic biscuits (0.18 billion colony forming units (cfu) of LAB) (3) functional probiotic + inulin biscuits (0.2 billion cfu of LAB + 2 g of chicory inulin); (4) placebo dates and (5) functional probiotic dates (0.3 billion cfu of viable multistrain LAB). The supplements were served 5 days a week and each child had to consume 21 servings of the supplement. The primary outcome was an increase in the fecal recovery of viable LAB after the intake of 21 servings (T1) compared to the respective baseline counts (T0). The secondary outcomes include the determination of fecal short-chain fatty acids (SCFA) and secretory immunoglobulin A (s-Ig A) using ELISA and fecal ammonia excretion. Results: Statistically significant % increases in the recoveries of fecal viable LAB were found among the children consuming 21 servings of supplements 2, 3, and 5 compared to the respective count at T0. Similar significant increases were found in the fecal concentrations of SCFA and s-Ig A among the children consuming 21 servings of supplements 2, 3 and 5 compared to the respective counts at T0. On the other hand, the concentration of toxic ammonia excretion decreased significantly in the feces of all children consuming probiotic-containing supplements (groups 2, 3, and 5) at T1 compared to the respective concentrations obtained at T0. Conclusion: Multistrain microencapsulated probiotic Lacticaseibacilli in functional biscuits and dry dates successfully tolerated the acidic gastric transit and exerted their bioactive action on the colonic microbiome. The synbiotic supplement exhibited a higher production rate of colonic SCFA. Probiotic-enriched products that confer definitive health benefits are convenient and do not need to be kept under refrigeration. Manipulating the composition and function of the microbiome in childhood through probiotic/+ prebiotic interventions is cost-effective with long-term beneficial health outcomes. This study was approved by the Medical Research Ethics Committee, National Research Center and registered as Clinical Trial 16/422. Written informed consent was obtained from the mothers of all participating children.
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Affiliation(s)
- Mosab Gad
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo 12662, Egypt.
| | - Amr S Elbahnasawy
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo 12662, Egypt.
| | - Asmaa A Ramadan
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo 12662, Egypt.
| | | | - Laila Hussein
- Nutrition and Food Science Department, National Research Centre, Dokki, Cairo 12662, Egypt.
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Reid G. A value chain to improve human, animal and insect health in developing countries. MICROBIOME RESEARCH REPORTS 2023; 3:10. [PMID: 38455087 PMCID: PMC10917616 DOI: 10.20517/mrr.2023.46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/30/2023] [Accepted: 12/04/2023] [Indexed: 03/09/2024]
Affiliation(s)
- Gregor Reid
- Canadian R&D Centre for Human Microbiome and Probiotics, Lawson Health Research Institute, London N6A 4V2, Ontario, Canada
- Departments of Microbiology and Immunology, and Surgery, Western University, London N6A 4V2, Ontario, Canada
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6
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Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehensive link between LAB-produced flavour metabolites and sensory attributes of African fermented cereals by reviewing previous studies. The evaluation of such data may point to future prospects in the application of flavour compounds derived from African fermented cereals in various food systems and contribute toward the improvement of flavour attributes in existing African fermented cereal products.
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Navyashree N, Buvaneswaran M, Sunil CK, Rawson A, Natarajan V. Development of white finger millet probiotic beverage using
Lactocaseibacillus rhamnosus
(
LGG
): Process optimization and study of physicochemical and nutritional properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Narayanaswamy Navyashree
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Malini Buvaneswaran
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Chikkaballapur Krishnappa Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
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8
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Gasser C, Garault P, Chervaux C, Monnet V, Faurie JM, Rul F. Co-utilization of saccharides in mixtures: Moving toward a new understanding of carbon metabolism in Streptococcus thermophilus. Food Microbiol 2022; 107:104080. [DOI: 10.1016/j.fm.2022.104080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/23/2022] [Accepted: 06/08/2022] [Indexed: 12/01/2022]
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9
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The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products-A Concise Review. Foods 2022; 11:foods11162442. [PMID: 36010444 PMCID: PMC9407507 DOI: 10.3390/foods11162442] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 01/08/2023] Open
Abstract
The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to address this challenge and hence have gained dietary predominance among cereals and pseudocereals due to their nutritional value and energy efficiency. From a nutritional perspective, they are recognized for their complete protein, phenolic compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and vitamins. Bioactive peptides from their proteins have shown antihypertensive, antidiabetic, antioxidant, and anticancer properties. The nutritional diversity of these grains makes them a preferred choice over traditional cereals for developing healthy, sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. With growing consumer awareness about sustainability and health, the categories mentioned above are transitioning from ‘emerging’ to ‘mainstream’; however, there is still a significant need to include such healthy grains to fulfill the nutritional gap. This review article emphasizes the health benefits of amaranth, quinoa, and millet grains and discusses the recent research progress in understanding their application in new sustainable food categories. The challenges associated with their incorporation into novel foods and future research directions are also provided.
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Ganguly S, Sabikhi L, Singh AK. Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3073-3085. [PMID: 35872713 PMCID: PMC9304515 DOI: 10.1007/s13197-021-05350-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 06/02/2023]
Abstract
ABSTRACT A dairy-cereal based composite substrate was prepared from whey-skim milk (60:40 v/v), germinated pearl millet flour (4.73% w/v) and liquid barley malt extract (3.27% w/v) and fermented using probiotic strain Lactobacillus acidophilus NCDC-13. Probiotic fermentation increased whiteness index, viscosity and water holding capacity of unfermented substrate. Fermentation caused a reduction in total solids, fat, ash and total dietary fibre content and increment in protein content. Fermentation brought a highly significant reduction in phytic acid (78%) and polyphenol (46%) content. The protein and starch digestibility increased significantly. The HCl- extractability of Ca, Fe, Mg and Zn of unfermented substrate was 32%, 25%, 64% and 17% respectively, which increased to 73%, 50%, 83% and 65% respectively after fermentation. Fermentation resulted in 77% decrease in phytate P as % of total P and significant increase in free P. The current investigation revealed that probiotic fermentation improved nutritional attributes of the composite substrate substantially. The low cost nutritionally enriched probiotic substrate can be utilized for preparation of a wide range of low- cost probiotic foods to address malnutrition and enhance immunity of common population.
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Affiliation(s)
- Sangita Ganguly
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
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11
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Sharma R, Bhandari M, Sharma S, Bhardwaj R. Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Manisha Bhandari
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Ruchika Bhardwaj
- Department of Plant Breeding and Genetics Punjab Agricultural University Ludhiana India
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12
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Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense). J FOOD QUALITY 2022. [DOI: 10.1155/2022/1578448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health-promoting impacts, notably antidiabetic, anti-obesity, and cardiovascular disease, and based on the actions of phytochemicals, it plays a major role in the body’s immune system. However, antinutrients (tannins, oxalate, trypsin inhibitor, and phytates) present in these millets restrict their utilization since these factors bind the essential nutrients and make them unavailable. Therefore, this review suggested overcoming the effects of antinutrients in these millets, thereby opening up important applications in food industries that may promote the development of novel functional foods. Various methods were discussed to eliminate the antinutrient factors in these millets, and hence, the review holds immense significance to the food industry for effectively utilizing these millets to develop value-added RTE/RTC products/functional food/beverages.
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13
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Chen S, Wang Y. Response surface optimization of millet milk fermented by
Lactobacillus kefir. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shujun Chen
- School of Life Science Shanxi University Taiyuan China
| | - Yue Wang
- School of Life Science Shanxi University Taiyuan China
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14
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Kumar S, Rattu G, Mitharwal S, Chandra A, Kumar S, Kaushik A, Mishra V, Nema PK. Trends in non‐dairy‐based probiotic food products: advances and challenges. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sachin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Gurdeep Rattu
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Swati Mitharwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Abhishek Chandra
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Sourabh Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Aman Kaushik
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Vijendra Mishra
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
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15
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Melara EG, Avellaneda MC, Valdivié M, García-Hernández Y, Aroche R, Martínez Y. Probiotics: Symbiotic Relationship with the Animal Host. Animals (Basel) 2022; 12:ani12060719. [PMID: 35327116 PMCID: PMC8944810 DOI: 10.3390/ani12060719] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Intestinal health directly influences the profitability of animal production, and so growth-promoting antibiotics have been used in the feed or drinking water to reduce the impact of enteric diseases and improve production parameters. However, these have generated long-term bacterial resistance. In the search for natural alternatives to antibiotics, various probiotic strains have been developed to improve intestinal health and biological indicators in farm animals, which is important to provide the consumer with safe food. This review describes the main probiotic bacteria and yeasts, their in vitro properties and their impact on the antioxidant capacity and intestinal environment of animals. Furthermore, this review outlines the role of probiotics in apparently healthy ruminants, pigs and poultry, including animals with digestive diseases. Abstract Antibiotic growth-promoters in animal feeding are known to generate bacterial resistance on commercial farms and have proven deleterious effects on human health. This review addresses the effects of probiotics and their symbiotic relationship with the animal host as a viable alternative for producing healthy meat, eggs, and milk at present and in the future. Probiotics can tolerate the conditions of the gastrointestinal tract, such as the gastric acid, pH and bile salts, to exert beneficial effects on the host. They (probiotics) may also have a beneficial effect on productivity, health and wellbeing in different parameters of animal performance. Probiotics stimulate the native microbiota (microbes that are present in their place of origin) and production of short-chain fatty acids, with proven effects such as antimicrobial, hypocholesterolemic and immunomodulatory effects, resulting in better intestinal health, nutrient absorption capacity and productive responses in ruminant and non-ruminant animals. These beneficial effects of probiotics are specific to each microbial strain; therefore, the isolation and identification of beneficial microorganisms, as well as in vitro and in vivo testing in different categories of farm animals, will guarantee their efficacy, replicability and sustainability in the current production systems.
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Affiliation(s)
- Elvia Guadalupe Melara
- Master Program in Sustainable Tropical Agriculture, Graduate Department, Zamorano University, P.O. Box 93, Valle de Yeguare, San Antonio de Oriente 11101, Honduras;
| | - Mavir Carolina Avellaneda
- Plant Pathology, Diagnosis and Molecular Research Lab, Agricultural Sciences and Production Department, Zamorano University, P.O. Box 93, San Antonio de Oriente 11101, Honduras;
| | - Manuel Valdivié
- National Center for Laboratory Animal Production, P.O. Box 6240, Santiago de las Vegas, Rancho Boyeros, Havana 10900, Cuba;
| | - Yaneisy García-Hernández
- Departamento de Animales Monogástricos, Instituto de Ciencia Animal, Carretera Central km 47 ½, San José de las Lajas 32700, Cuba;
| | - Roisbel Aroche
- Department of Animal Husbandry, Faculty of Agricultural Sciences, University of Granma, Bayamo 85100, Cuba;
| | - Yordan Martínez
- Poultry Research and Teaching Center, Agricultural Science and Production Department, Zamorano University, P.O. Box 93, Valle de Yeguare, San Antonio de Oriente 11101, Honduras
- Correspondence: ; Tel.: +504-94422496
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16
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Evaluation of nutritional attributes of whey-cereal based probiotic beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Tharifkhan SA, Perumal AB, Elumalai A, Moses JA, Anandharamakrishnan C. Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4869-4878. [PMID: 33792044 DOI: 10.1002/jsfa.11228] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/13/2021] [Accepted: 03/31/2021] [Indexed: 05/27/2023]
Abstract
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti-nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non-starch polysaccharides-glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti-nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Shan Ahamed Tharifkhan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Arunkumar Elumalai
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
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Atter A, Diaz M, Tano-Debrah K, Kunadu APH, Mayer MJ, Colquhoun IJ, Nielsen DS, Baker D, Narbad A, Amoa-Awua W. Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge. Front Microbiol 2021; 12:681983. [PMID: 34421842 PMCID: PMC8371397 DOI: 10.3389/fmicb.2021.681983] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/07/2021] [Indexed: 11/16/2022] Open
Abstract
Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hypervariable region) and fungal [Intergenic Transcribed Spacer (ITS)] communities associated with the fermentation, while nuclear magnetic resonance (NMR) was used for metabolite profiling. The bacterial community diversity was reduced during the fermentation processes with an increase and predominance of lactobacilli. Other dominant bacteria in the fermentation included Pediococcus, Weissella, Lactococcus, Streptococcus, Leuconostoc, and Acetobacter. The species Limosilactobacillus fermentum and Ligilactobacillus salivarius accounted for some of the diversities within and between fermentation time points and processors. The fungal community was dominated by the genus Saccharomyces. Other genera such as Pichia, Candida, Kluyveromyces, Nakaseomyces, Torulaspora, and Cyberlindnera were also classified. The species Saccharomyces cerevisiae, Stachybotrys sansevieriae, Malassezia restricta, Cyberlindnera fabianii, and Kluyveromyces marxianus accounted for some of the diversities within some fermentation time points. The species S. sansevieria and M. restricta may have been reported for the first time in cereal fermentation. This is the most diverse microbial community reported in Hausa koko. In this study, we could identify and quantify 33 key different metabolites produced by the interactions of the microbial communities with the millet, composed of organic compounds, sugars, amino acids and intermediary compounds, and other key fermentation compounds. An increase in the concentration of organic acids in parallel with the reduction of sugars occurred during the fermentation process while an initial increase of amino acids followed by a decrease in later fermentation steps was observed.
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Affiliation(s)
- Amy Atter
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Maria Diaz
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
| | | | - Melinda J. Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Ian J. Colquhoun
- Analytical Sciences Unit, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Dennis Sandris Nielsen
- Department of Food Science, Section for Food Microbiology and Fermentation, University of Copenhagen, Copenhagen, Denmark
| | - David Baker
- Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Arjan Narbad
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Wisdom Amoa-Awua
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana
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Sharma R, Mokhtari S, Jafari SM, Sharma S. Barley-based probiotic food mixture: health effects and future prospects. Crit Rev Food Sci Nutr 2021; 62:7961-7975. [PMID: 33998934 DOI: 10.1080/10408398.2021.1921692] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumers around the globe are increasingly aware of the relation between nutrition and health. In this sense, food products that can improve gastrointestinal health such as probiotics, prebiotics and synbiotics are the most important segment within functional foods. Cereals are the potential substrates for probiotic products as they contain nutrients easily assimilated by probiotics and serve as the transporters of Lactobacilli through the severe conditions of gastrointestinal tract. Barley is one of the important substrates for the probiotic formulation because of its high phenolic compounds, β-glucans and tocols. The purpose of this review is to examine recent information regarding barley-based probiotic foods with a specific focus on the potential benefits of barley as a substrate for probiotic microorganisms in the development of dairy and nondairy based food products, and to study the effects of food matrices containing barley β-glucans on the growth and features of Lactobacillus strains after fermentation.
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Affiliation(s)
- Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
| | - Samira Mokhtari
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
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20
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Montemurro M, Pontonio E, Coda R, Rizzello CG. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods 2021; 10:316. [PMID: 33546307 PMCID: PMC7913558 DOI: 10.3390/foods10020316] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 12/18/2022] Open
Abstract
Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland;
- Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland
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21
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Yousaf L, Hou D, Liaqat H, Shen Q. Millet: A review of its nutritional and functional changes during processing. Food Res Int 2021; 142:110197. [PMID: 33773674 DOI: 10.1016/j.foodres.2021.110197] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 01/23/2021] [Accepted: 01/24/2021] [Indexed: 11/17/2022]
Abstract
Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.
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Affiliation(s)
- Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China
| | - Dianzhi Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China
| | - Humna Liaqat
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811, South Korea
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China.
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22
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Kehinde BA, Panghal A, Garg MK, Sharma P, Chhikara N. Vegetable milk as probiotic and prebiotic foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:115-160. [PMID: 32892832 DOI: 10.1016/bs.afnr.2020.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, United States
| | - Anil Panghal
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - M K Garg
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Navnidhi Chhikara
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
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23
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Budhwar S, Sethi K, Chakraborty M. Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00026-w] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Cereals and millets have been known as poor man’s crops for a long time, and have good potential in the mercenary system of food and in research and development but these coarse grains have been leftover and underutilised since a long time. In addition to nutritional properties, various elements of cereal grains contain phenolic compounds as well as various anti-nutritional factors. To improve the nutritional quality and availability of these grains, they are processed in several ways. This review discusses the effect of pre-processing techniques such as germination with a combination of probiotic fermentation on various components of underutilised coarse cereals and millets and advantages it brings into the final product. Germinated food mixture usually contains a significantly higher amount of thiamine, lysine and niacin contents. The combination of cereals with other methods results in better nutrient profile and an enhanced amino acid pattern. Fermentation is said to be the most crucial and popular process which considerably lowers the antinutrients present in coarse cereals such as trypsin inhibitor, phytic acid and tannins and hence, enhance the overall nutritive value of coarse cereals and other food grains. Also, germinated cereal-based food products have higher cell count and better growth of beneficial bacteria, thus, germination of cereals facilitates the probiotic fermentation of cereals.
Graphical abstract
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24
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Setta MC, Matemu A, Mbega ER. Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa. Journal of Food Science and Technology 2020; 57:3935-3946. [PMID: 33071315 DOI: 10.1007/s13197-020-04432-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2020] [Accepted: 04/08/2020] [Indexed: 12/26/2022]
Abstract
Milk and milk products; particularly yoghurts have almost exclusively been used as media for probiotic delivery to human being for a very long time. Despite health benefits such products have to humans; that include supply of nutrients, prevention and cure of certain communicable and non-communicable diseases; the presence of allergens, increased lactose intolerance, hypercholesterolemia effects, the need for vegetarian probiotic products, cultural food taboos against milk, and religious beliefs have led to limitations on the use of milk and its products as probiotic vehicles in many places including Africa. Such limitations have led to more researches worldwide on alternative delivery media for probiotics in order to meet the food preferences and demands of people affected by milk and milk products. An integrative approach has been used to find common ideas and concepts from different studies. Different food matrices have been tested for their ability to carry probiotics and cereals and cereal products have been found as among suitable substrates for the purpose. Some investigations have revealed that traditional African fermented cereal-based beverages are potential probiotic carriers because of the probiotic Lactobacillus spp. and yeasts which are involved in the fermentation of such products. This offers an opportunity for the African cereal beverages to be used to provide probiotic health benefits to the majority of African populations. Thus, this review provides information on probiotics including sources, types, health benefits, vehicles for their delivery and specifically also on challenges and future prospects for cereal-based probiotics development and consumption in Africa.
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Affiliation(s)
- M C Setta
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, P. O. Box 447, Arusha, Tanzania.,Centre for Research Advancement, Teaching Excellence and Sustainability in Food and Nutrition Security, P. O. Box 447, Arusha, Tanzania
| | - A Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, P. O. Box 447, Arusha, Tanzania.,Centre for Research Advancement, Teaching Excellence and Sustainability in Food and Nutrition Security, P. O. Box 447, Arusha, Tanzania
| | - E R Mbega
- Department of Sustainable Agriculture, Biodiversity and Ecosystem Management, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha, Tanzania.,Centre for Research Advancement, Teaching Excellence and Sustainability in Food and Nutrition Security, P. O. Box 447, Arusha, Tanzania
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25
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Abstract
Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.
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26
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Adebo OA, Gabriela Medina-Meza I. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020; 25:molecules25040927. [PMID: 32093014 PMCID: PMC7070691 DOI: 10.3390/molecules25040927] [Citation(s) in RCA: 147] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 02/09/2020] [Accepted: 02/14/2020] [Indexed: 12/16/2022] Open
Abstract
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
- Correspondence: ; Tel.: +27-11-559-6261
| | - Ilce Gabriela Medina-Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, MI 48824-1323, USA;
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Groenenboom AE, Parker ME, de Vries A, de Groot S, Zobrist S, Mansen K, Milani P, Kort R, Smid EJ, Schoustra SE. Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal. PLoS One 2019; 14:e0215658. [PMID: 31075124 PMCID: PMC6510411 DOI: 10.1371/journal.pone.0215658] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 04/07/2019] [Indexed: 11/19/2022] Open
Abstract
Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus rhamnosus yoba 2012 to the traditional process. We found various species that are known for their ability to ferment milk, including species from the genera Lactobacillus, Acetobacter, Lactococcus, and Streptococcus. Our results show that the addition of L. rhamnosus to the inoculum, can result in detectable levels of this strain in the final product, ranging between 0.2 and 1 percent of the total bacterial population. Subsequent rounds of fermentation using passive back-slopping without the addition of new L. rhamnosus led to a loss of this strain from the community of fermenting bacteria. Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caillé while traditional bacterial strains remain dominant in the bacterial communities.
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Affiliation(s)
- Anneloes E. Groenenboom
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
- * E-mail:
| | | | | | - Suzette de Groot
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
| | | | | | | | - Remco Kort
- Microbiology and Systems Biology, TNO, Amsterdam, The Netherlands
- Yoba for Life Foundation, Amsterdam, The Netherlands
- Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, The Netherlands
- ARTIS-Micropia, Amsterdam, The Netherlands
| | - Eddy J. Smid
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
| | - Sijmen E. Schoustra
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Department of Food Science and Nutrition, University of Zambia, Lusaka, Zambia
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28
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Wacoo AP, Mukisa IM, Meeme R, Byakika S, Wendiro D, Sybesma W, Kort R. Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food. Nutrients 2019; 11:E265. [PMID: 30691002 PMCID: PMC6412935 DOI: 10.3390/nu11020265] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/29/2018] [Accepted: 01/23/2019] [Indexed: 11/17/2022] Open
Abstract
Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed traditional fermented cereal beverage in Uganda, by the use of starter culture with the probiotic Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106. Probiotic kwete was produced by fermenting a suspension of ground maize grain at 30 °C for a period of 24 h, leading to a decrease of the pH value to ≤ 4.0 and increase in titratable acidity of at least 0.2% (w/v). Probiotic kwete was acceptable to the consumers with a score of ≥6 on a 9-point hedonic scale. The products were stable over a month's study period with a mean pH of 3.9, titratable acidity of 0.6% (w/v), and Lactobacillus rhamnosus counts >10⁸ cfu g-1. HPLC analysis of aflatoxins of the water-soluble fraction of kwete indicated that fermentation led to an over 1000-fold reduction of aflatoxins B₁, B₂, G₁, and G₂ spiked in the raw ingredients. In vitro fluorescence spectroscopy confirmed binding of aflatoxin B₁ to Lactobacillus rhamnosus with an efficiency of 83.5%. This study shows that fermentation is a means to enrich with probiotics and reduce widely occurring aflatoxin contamination of maize products that are consumed as staple foods in sub-Saharan Africa.
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Affiliation(s)
- Alex Paul Wacoo
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, The Netherlands.
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands.
- Department of Nursing, Muni University, P.O. Box 725 Arua, Uganda.
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda.
| | - Rehema Meeme
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda.
- Food and Agriculture Division, Standards Department, Uganda National Bureau of Standards, P.O. Box 6329 Kampala, Uganda.
| | - Stellah Byakika
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda.
| | - Deborah Wendiro
- Department of Microbiology and Biotechnology, Product Development Directorate, Uganda Industrial Research Institute, P.O. Box 7086 Kampala, Uganda.
| | - Wilbert Sybesma
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands.
| | - Remco Kort
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, The Netherlands.
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands.
- TNO, Microbiology and Systems Biology, Utrechtseweg 48, 3704 HE Zeist, The Netherlands.
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Reid G, Kort R, Alvarez S, Bourdet-Sicard R, Benoit V, Cunningham M, Saulnier D, van Hylckama Vlieg J, Verstraelen H, Sybesma W. Expanding the reach of probiotics through social enterprises. Benef Microbes 2018; 9:707-715. [DOI: 10.3920/bm2018.0015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The rapid rise in microbiome and probiotic science has led to estimates of product creation and sales exceeding $50 billion within five years. However, many people do not have access to affordable products, and regulatory agencies have stifled progress. The objective of a discussion group at the 2017 meeting of the International Scientific Association for Probiotics and Prebiotics was to identify mechanisms to confer the benefits of probiotics to a larger portion of the world’s population. Three initiatives, built around fermented food, were discussed with different methods of targeting populations that face enormous challenges of malnutrition, infectious disease, poverty and violent conflict. As new candidate probiotic strains emerge, and the market diversifies towards more personalised interventions, manufacturing processes will need to evolve. Information dissemination through scientific channels and social media is projected to provide consumers and healthcare providers with rapid access to clinical results, and to identify the nearest location of sites making new and affordable probiotic food and supplements. This rapid translation of science to individual well-being will not only expand the beneficiaries of probiotics, but also fuel new social enterprises and economic business models.
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Affiliation(s)
- G. Reid
- Canadian Research and Development Centre for Probiotics, Microbiology & Immunology, and Surgery, University of Western Ontario, Room F3-106, P.O. Box 5777, STN B, London, N6A 4V2 Ontario, Canada
| | - R. Kort
- Yoba for Life foundation, Hunzestraat 133-A, 1079 WB Amsterdam, the Netherlands
- TNO Microbiology and Systems Biology, P.O. Box 360, 3700 AJ Zeist, the Netherlands
- VU University Amsterdam; Micropia, Natura Artis Magistra, Plantage Kerklaan 38-40, 1018 CZ Amsterdam, the Netherlands
| | - S. Alvarez
- Reference Centre for Lactobacilli (CERELA-CONICET), Chacabuco 145, Tucuman 4000, Argentina
| | - R. Bourdet-Sicard
- Danone Access, Africa & India, Danone Nutricia Research, Avenue de la Vauve, 91767 Palaiseau, France
| | - V. Benoit
- General Mills, Nutrition and Technology Solutions, 9000 Plymouth Avenue N, Minneapolis, MN 55427, USA
| | - M. Cunningham
- Research and Development, Metagenics (Aust) Pty Ltd., P.O. Box 675, Virginia BC, Queensland 4014, Australia
| | - D.M. Saulnier
- Novozymes A/S, Hillerødgade 42, 2200 Frederiksberg, Denmark
| | | | - H. Verstraelen
- Vulvovaginal Disease Clinic, Dept. of Obstetrics & Gynaecology, Ghent University Hospital 0P4, Corneel Heymanslaan 10, 9000 Gent, Belgium
| | - W. Sybesma
- Yoba for Life foundation, Hunzestraat 133-A, 1079 WB Amsterdam, the Netherlands
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Westerik N, Kort R, Sybesma W, Reid G. Lactobacillus rhamnosus Probiotic Food as a Tool for Empowerment Across the Value Chain in Africa. Front Microbiol 2018; 9:1501. [PMID: 30042747 PMCID: PMC6048217 DOI: 10.3389/fmicb.2018.01501] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Accepted: 06/18/2018] [Indexed: 11/13/2022] Open
Abstract
Perhaps by serendipity, but Lactobacillus rhamnosus has emerged from the 1980s as the most researched probiotic species. The many attributes of the two main probiotic strains of the species, L. rhamnosus GG and GR-1, have made them suitable for applications to developing countries in Africa and beyond. Their use with a Streptococcus thermophilus starter strain C106, in the fermentation of milk, millet, and juices has provided a means to reach over 250,000 consumers of the first probiotic food on the continent. The social and economical implications for this translational research are significant, and especially pertinent for people living in poverty, with malnutrition and exposure to environmental toxins and infectious diseases including HIV and malaria. This example of probiotic applications illustrates the power of microbes in positively impacting the lives of women, men, and children, right across the food value chain.
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Affiliation(s)
- Nieke Westerik
- Yoba for Life foundation, Amsterdam, Netherlands.,Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, Netherlands
| | - Remco Kort
- Yoba for Life foundation, Amsterdam, Netherlands.,Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, Netherlands.,Department of Microbiology and Systems Biology, Netherlands Organization for Applied Scientific Research (TNO), Zeist, Netherlands
| | | | - Gregor Reid
- Canadian R&D Centre for Human Microbiome and Probiotics, Lawson Health Research Institute, London, ON, Canada.,Departments of Microbiology and Immunology, Surgery, Western University, London, ON, Canada
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Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4020027] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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