Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects

This study aimed to investigate the effect of the incorporation of 0–25% pitaya (Hylocereus undatus) fermented by Pediococcus pentosaceus on physicochemical and bioactive properties of yeast-leavened wheat-mung bean bread. The results revealed that β-glucosidase activity increased during dough proofing, which may contribute to changes in dietary fiber. Compared to wheat bread, experimental bread had an increased content of soluble dietary fiber (SDF), total phenolic, total flavonoid, and slowly digestible starch, especially in wheat-mung bean bread prepared with 15% pitaya fermentates (WMB-15F). The effect of bread consumption on systemic inflammation, glucose tolerance, and blood lipid profiles was also evaluated via a mice model. The results indicated that levels of pro-inflammatory cytokines declined and glucose tolerance improved, while LDL and HDL were positively modified compared to control. Furthermore, an increased abundance of Lactobacillus, Lachnospiraceae, and Bifidobacterium spp. was observed in WMB-15F mice. Acetic acid was the dominant short-chain fatty acids (SCFAs) in feces and serum in all groups. Total SCFAs in circulation were highest in WMB-15F mice compared to other groups. In summary, an increased abundance of beneficial gut microbiota and promoted SCFA production might be highly associated with increased SDF and the release of key phenolic compounds during dough proofing, which exerts health benefits aroused from the consumption of yeast-leavened bread.

Bioactive Peptides Obtained from Legume Seeds as New Compounds in Metabolic Syndrome Prevention and Diet Therapy

Currently, food is regarded not only as a source of nutrients, vitamins, and minerals but also as a source of bioactive compounds that can play a significant role in the prevention and diet therapy of many diseases. Metabolic syndrome (MS) is a complex disorder defined as a set of interrelated factors that increase the risk of cardiovascular disease, atherosclerosis, type 2 diabetes, or dyslipidemia. MS affects not only adults but also children. Peptides are one of the compounds that exhibit a variety of bioactive properties. They are derived from food proteins, which are usually obtained through enzymatic hydrolysis or digestion in the digestive system. Legume seeds are a good source of bioactive peptides. In addition to their high protein content, they contain high levels of dietary fiber, vitamins, and minerals. The aim of this review is to present new bioactive peptides derived from legume seeds and showing inhibitory properties against MS. These compounds may find application in MS diet therapy or functional food production.

Metabolomics-Driven Mining of Metabolite Resources: Applications and Prospects for Improving Vegetable Crops

Vegetable crops possess a prominent nutri-metabolite pool that not only contributes to the crop performance in the fields, but also offers nutritional security for humans. In the pursuit of identifying, quantifying and functionally characterizing the cellular metabolome pool, biomolecule separation technologies, data acquisition platforms, chemical libraries, bioinformatics tools, databases and visualization techniques have come to play significant role. High-throughput metabolomics unravels structurally diverse nutrition-rich metabolites and their entangled interactions in vegetable plants. It has helped to link identified phytometabolites with unique phenotypic traits, nutri-functional characters, defense mechanisms and crop productivity. In this study, we explore mining diverse metabolites, localizing cellular metabolic pathways, classifying functional biomolecules and establishing linkages between metabolic fluxes and genomic regulations, using comprehensive metabolomics deciphers of the plant’s performance in the environment. We discuss exemplary reports covering the implications of metabolomics, addressing metabolic changes in vegetable plants during crop domestication, stage-dependent growth, fruit development, nutri-metabolic capabilities, climatic impacts, plant-microbe-pest interactions and anthropogenic activities. Efforts leading to identify biomarker metabolites, candidate proteins and the genes responsible for plant health, defense mechanisms and nutri-rich crop produce are documented. With the insights on metabolite-QTL (mQTL) driven genetic architecture, molecular breeding in vegetable crops can be revolutionized for developing better nutritional capabilities, improved tolerance against diseases/pests and enhanced climate resilience in plants.

Dietary supplementation with fermented plant product modulates production performance, egg quality, intestinal mucosal barrier, and cecal microbiota in laying hens

Fermented plant product (FPP) is a kind of functional complex containing probiotics and a variety of bioactive substances, which has multiple physiological functions. However, there is no systematic appraisal of FPP as a feed additive for laying hens. This study was conducted to evaluate the utilization of FPP in laying hens. A total of 120 healthy 34-week-old Xianju layers with similar body weight and egg production were randomly allocated into two dietary treatments with four replicates per treatment and 15 birds per replicate for 8 weeks. The dietary treatments included the basal diet without FPP (CON group) and CON diet supplemented with 500 mg/kg of FPP (FPP group). Compared with the CON group, the egg production and egg mass were significantly increased in the FPP group from 38 to 42 and 34 to 42 weeks of age (P < 0.05). Birds fed with the diet containing 500 mg/kg FPP had higher albumen height (P < 0.01) and Haugh unit (P < 0.05) than those of the controls. FPP supplementation significantly increased the villus height (VH) and crypt depth (CD) in the jejunum of laying hens (P < 0.01), as well as the ratio of VH to CD (P < 0.05). The mRNA expression of tight junctions showed that dietary supplementation with FPP significantly increased the expression levels of Occludin (P < 0.01) and ZO-1 (P < 0.05) in jejunum of hens compared to the control group. In addition, dietary supplementation with FPP influenced cecal microbiota of laying hens, which was characterized by the changes in the microbial community composition, including the increased abundances of Firmicutes, Faecalibacterium, Oscillospira, Clostridium, Ruminococcus, and Coprococcus, along with the decreased abundance of Bacteroidetes, Proteobacteria, Phascolarctobacterium, Odoribacter, Desulfovibrio, and Mucispirillum. Spearman's correlation analysis revealed that bacteria such as Faecalibacterium, Ruminococcus, Coprococcus, and Blautia were significantly and positively correlated with the intestinal barrier markers (P < 0.05), with extremely significant correlations between Ruminococcus and ZO-1, and Coprococcus and Occludin (P < 0.01), whereas Desulfovibrio had a negative correlation with the expression of Occludin (P < 0.05). As it can be concluded, FPP supplementation increased the egg production, egg mass, albumen height, and Haugh unit of laying hens, and improved intestinal health by ameliorating intestinal barrier function, which may be partially attributed to the regulation of cecal microbiota. Our findings suggest that FPP has the potential to be used as a feed additive to promote the performance of layers.

Microbial and Parasitic Contamination of Vegetables in Developing Countries and Their Food Safety Guidelines

The safety of humans is of paramount importance in the vegetable production chain. Evidence of microbial and parasitic contamination of these products poses a great threat to consumers. This is an emerging issue the world is battling, and it is still in the process of unravelling. However, one of the contributing factors responsible for the rapid spread of these pathogens to millions of people among other factors is the distribution of food in our food systems. The purpose of this study was to draw the attention of producers, retailers, consumers, and various stakeholders to the occurrence and potential hazard of these organisms, their contamination origin, and food safety protocols. Among the food system, vegetables play a major role, and their consumption has increased as they form a larger portion of daily diets. This urge for healthy diets coupled with changing dietary habits and human population explosion has therefore accelerated their production. This has resulted in parasitic and microbial contamination gaining grounds in salad vegetables, and as such, a wide range of microbes such as Escherichia coli O157: H7, Listeria monocytogenes, Salmonella spp., Shigella, and Staphylococcus, and parasites such as Giardia lamblia, Entamoeba coli, Entamoeba histolytica, Cystoisospora belli, Toxoplasma gondii, Trichuris trichiura, and Ascaris lumbricoides have been isolated from them. Therefore, major routes for salad vegetable contamination and prevention methods have been pointed out in this review article. The topic of protective countermeasures will also be covered here in this review. Notwithstanding, several control measures have been reported to be effective and efficient in removing or eliminating pathogens, including treatment of irrigation water and fertilizers, use of disinfectants like vinegar and saltwater, irradiation, ozone, and bacteriophages. Though consumption of vegetables and salads is encouraged due to their nutritional advantage, appropriate systems should be put in place to ensure their safety.

Microorganisms present in artisanal fermented food from South America

Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.

Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia

Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant activity and effect on glycemia. Fresh juice from mature fruits was characterized. One portion of this juice was spontaneously left to ferment (native fermentation), and the other was inoculated with Lp (controlled fermentation). Fermentation was monitored each 8 h by 56 h to measure microbial growth, pH, acidity, sugars, soluble protein, polyphenols and flavonoids, antioxidant activity, and effects on glycemia. In native fermentation, the growth of total microorganisms increased up to 32 h, decreasing at the end of the process. In Lp fermentation, total microorganisms increased until 16 h to stay constant at the end, with a predominance of Lp. The pH and the sugars decreased in the two fermentations, while polyphenol and flavonoid increased. In spontaneous fermentation, these changes were lesser. Both fermentations, like fresh juice, preserve functional properties (antioxidant, alpha-glucosidase inhibition, and hypoglycemia). The fermentation of this juice with Lp may develop functional beverages, which is significant due to its consumption as an edible fruit with medicinal properties.

A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits

International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.

Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review

•

Cruciferous vegetables as fermented products has been used since ancient times.

•

During fermentation of cruciferous vegetables complete fermentation of glucosinolates occur.

•

Fermentation decrease the content of complex polyphenols, while increase the content of polyphenols in free form.

•

Carotenoid content decrease during fermentation of cruciferous vegetables.

Cruciferous vegetables are considered functional foods because of their content of health-related compounds. They are grown and consumed in various cultures around the world. Fermentation as a preservation method for cruciferous vegetables has been used since ancient times. This process results in fermented products that have a unique flavour and odour, high bioactivity, and a distinctly different phytochemical profile than raw vegetables. In this mini review, we summarize data on changes in phytochemical content during lactic-acid fermentation of various cruciferous vegetables. The main focus was on the changes in the group of glucosinolates, polyphenols and carotenoids.

Extraction, purification, structural features and biological activities of longan fruit pulp (Longyan) polysaccharides: A review

Dimocarpus longan Lour. (also called as longan) is a subtropical and tropical evergreen tree belonging to the Sapindaceae family and is widely distributed in China, Southeast Asia and South Asia. The pulp of longan fruit is a time-honored traditional medicinal and edible raw material in China and some Asian countries. With the advancement of food therapy in modern medicine, longan fruit pulp as an edible medicinal material is expected to usher in its rapid development as a functional nutrient. As one of the main constituents of longan fruit pulp, longan fruit pulp polysaccharides (LPs) play an indispensable role in longan fruit pulp-based functional utilization. This review aims to outline the extraction and purification methods, structural characteristics and biological activities (such as immunoregulatory, anti-tumor, prebiotic, anti-oxidant, anti-inflammatory and inhibition of AChE activity) of LPs. Besides, the structure-activity relationship, application prospect and patent application of LPs were analyzed and summarized. Through the systematic summary, this review attempts to provide a theoretical basis for further research of LPs, and promote the industrial development of this class of polysaccharides.

Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial

Kochujang shows anti-obesity effects in cell and animal models. Kochujang is traditionally prepared via slow fermentation or commercially using Aspergillus oryzae. We analyze the anti-obesity effects of two types of Kochujang in overweight and obese adults. The analyses included the following groups: traditional Kochujang containing either a high-dose (HTK; n = 19), or a low-dose of beneficial microbes (LTK; n = 18), and commercial Kochujang (CK; n = 17). Waist circumference decreased significantly in the HTK and CK groups. Total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride levels decreased in the HTK and LTK groups. Visceral fat is significantly reduced in the HTK group. The population of beneficial microorganisms in stool samples increased in all groups. Consumption of Kochujang reduces visceral fat content and improves the lipid profile, which can be enhanced by enrichment with beneficial microbes. These results suggest that Kochujang has the potential for application in obesity prevention.

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.

Phytochemical Characterization of Citrus-Based Products Supporting Their Antioxidant Effect and Sensory Quality

The increasing attention on the impact of food on human and environmental health has led to a greater awareness about nutrition, food processing, and food waste. In this perspective, the present work deals with the investigation of the chemical non-volatile and volatile profiles of two Citrus-based products, produced through a conscious process, using Citrus peels as natural gelling agents. Moreover, the total polyphenol content (TPC) and the antioxidant properties were evaluated, as well as their sensorial properties. Chemical and antioxidant results were compared with those of Citrus fresh fruits (C. reticulata, C. sinensis, and C. limon). Concerning the non-volatile fingerprint, the two samples showed a very similar composition, characterized by flavanones (naringenin, hesperetin, and eriodyctiol O-glycosides), flavones (diosmetin and apigenin C-glucosides), and limonoids (limonin, nomilinic acid, and its glucoside). The amount of both flavonoids and limonoids was higher in the Lemon product than in the Mixed Citrus one, as well as the TPC and the antioxidant activity. The aroma composition of the two samples was characterized by monoterpene hydrocarbons as the main chemical class, mainly represented by limonene. The sensorial analysis, finally, evidenced a good quality of both the products. These results showed that the most representative components of Citrus fruits persist even after the transformation process, and the aroma and sensorial properties endow an added value to Citrus preparations.

Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health

Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to prevent and control infections by pathogens, as well as pathologies that cause functional alterations in the host. This chapter reviews the most recent research and advances in this area and discusses some perspectives on what the future holds in this area.

Iminodisuccinic acid enhances antioxidant and mineral element accumulation in young leaves of Ziziphus jujuba

Jujube leaf tea, which is made from the young leaves of Ziziphus jujuba, is a novel functional herb tea or infusion that inhibits the central nervous system. In the current study, the effects of iminodisuccinic acid (IDS), as a metal complexing agent, on mineral element content, oxidative damage, antioxidant enzyme activities, and antioxidant accumulation in the young and mature leaves of Z. jujuba were investigated. Results demonstrated that foliar fertilization with ionic (FeCl2 and ZnCl2) and chelated (Fe-IDS and Zn-IDS) fertilizers could drastically enhance iron and zinc contents, coupled with increased vitamin C level, glutathione accumulation, total phenolic content, and total antioxidant capacity (evaluated based on the Fe3+ reducing power of leaf extracts), compared with the control, particularly in young leaves. However, chelated fertilizers considerably reduced the chlorophyll level, H2O2 content, and lipid peroxidation rate than ionic fertilizers, particularly in young leaves. Compared with the control, chelated fertilizers induced greater superoxide dismutase and catalase activities, particularly in young leaves. Moreover, decreased enzyme activities were observed in the ionic fertilizer-treated leaves compared with the control-treated leaves. Thus, using a chelating agent could improve the accumulation of mineral elements and antioxidants in young leaves by reducing metal-mediated reactive oxygen species toxicity.

Cambios en la concentración de ácido fítico, fósforo libre y hierro soluble durante la fermentación de repollo blanco y repollo chino

Se estudió la evolución de la concentración de ácido fítico, fósforo libre y hierro soluble durante la fermentación de repollo blanco y repollo chino. En ambos casos, la máxima población de bacterias ácido lácticas se logró a los cinco días del proceso y luego disminuyó continuamente hasta el final. El pH inicial del repollo blanco y repollo chino fue de 6,1 y durante los primeros cinco días disminuyó a 3,7 y 4,3 respectivamente, luego permanecieron estables hasta los 30 días. En el repollo blanco, la concentración de ácido fítico disminuyó y el fósforo libre se incrementó durante los primeros cinco días, después no se detectaron cambios significativos. En el repollo chino, la degradación del ácido fítico se observó durante los primeros 15 días, mientras que el fósforo libre aumentó hasta el final del proceso. Ambos vegetales mostraron una concentración inicial de hierro comparable, luego, se observó un incremento hasta el final del proceso, siendo este fenómeno más notable en el repollo chino. Los resultados obtenidos sugieren que la degradación del ácido fítico producida durante la fermentación por la actividad de fitasas vegetales y bacterianas, no sólo origina la liberación de fósforo libre, sino que mejora la bioaccesibilidad del hierro. Palabras claves. biodisponibilidad de nutrientes, fermentación espontánea, Brassica

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.

Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function

Accumulating evidence suggests that high consumption of natural antioxidants promotes health by reducing oxidative stress and, thus, the risk of developing cardiovascular diseases. Similarly, fermentation of natural compounds with lactic acid bacteria (LAB), such as Lactiplantibacillus plantarum, enhances their beneficial properties as regulators of the immune, digestive, and cardiovascular system. We investigated the effects of fermentation with Lactiplantibacillus plantarum on the antioxidant and immunomodulatory effects of Pushgay berries (Vaccinium floribundum, Ericaceae family) in human umbilical vein endothelial cells (HUVECs) and macrophage cell line RAW264.7. Polyphenol content was assayed by Folin–Ciocalteu and HPLC-MS/MS analysis. The effects of berries solutions on cell viability or proliferation were assessed by WST8 (2-(2-methoxy-4-nitrophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium, monosodium salt and Lactate dehydrogenase (LDH) release, Trypan blue exclusion test, and Alamar blue assay. Antioxidant activity was evaluated by a cell-based chemiluminescent probe for the detection of intracellular H₂O₂ production in HUVECs. Heme oxygenase-1 (HO-1) expression levels were investigated by RT-qPCR. Glutathione reductase (GR), glutathione peroxidase (Gpx), superoxide dismutase (SOD), and catalase (CAT) activities, as markers of intracellular antioxidant defense, were evaluated by spectrophotometric analysis. The immunomodulatory activity was examined in RAW 264.7 by quantification of inducible nitric oxide synthase (iNOS) and Tumor Necrosis Factor—alpha (TNFα) by RT-qPCR. Data showed that fermentation of Pushgay berries (i) enhances the content of quercetin aglycone, and (ii) increases their intracellular antioxidant activity, as indicated by the reduction in H₂O₂-induced cell death and the decrease in H₂O₂-induced HO-1 gene expression in HUVECs treated for 24 h with fermented berries solution (10 µg/mL). Moreover, treatment with Pushgay berries for 72 h (10 µg/mL) promotes cells growth in RAW 264.7, and only fermented Pushgay berries increase the expression of iNOS in the same cell line. Taken together, our results show that LAB fermentation of Pushgay berries enhances their antioxidant and immunomodulatory properties.

Platycodon grandiflorum root fermentation broth reduces inflammation in a mouse IBD model through the AMPK/NF-κB/NLRP3 pathway

The effect of Platycodon grandiflorum (PG) on colitis and its underlying mechanism were rarely studied. In this study, Lactobacillus rhamnosus 217-1 was used to ferment PG roots, and the concentrations of platycodin-D, flavonoids, and polyphenols and the DPPH free radical scavenging rate were significantly increased. Treatment with a PG root fermentation broth (PGRFB) could reduce dextran sulfate sodium (DSS) induced ulcerative colitis (UC) in mice. Meanwhile, the PGRFB significantly reduced the content of inflammatory factors in mouse serum and the expression of inflammatory factor mRNA in the intestinal tract, regulated the polarization of M1/M2 macrophages, and increased the expression of tight junction protein mRNA in intestinal epithelial cells. In summary, it was proved that the PGRFB could inhibit the nuclear factor kappa B (NF-κB) signaling pathway and the expression of Nod-like receptor protein 3 (NLRP3) inflammasomes by activating AMP-activated protein kinase (AMPK) and lowering the release of pro-inflammatory cytokines.

Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage

BACKGROUND

The effects of fermentation time (17-48 h) and pH (3.37-4.50) on qualities of fermented beverages (FBs) produced from black carrot juice (BCJ) were monitored during storage at 4 °C for 20 weeks.

RESULTS

Fermentation and adjusting the pH level provided significant increases (up to 22%) in anthocyanin content and the absorbance value at λ_max (A_max ). Moreover, the stability of anthocyanins, color density, and A_max in FBs was somewhat higher than those in BCJ. Lactic acid showed a co-pigmentation effect on cyanidin-3-galactoside-xyloside-glucoside-sinapic acid and cyanidin-3-galactoside-xyloside-glucoside-ferulic acid. Sucrose was degraded much faster at pH 4.50 (17 h) and 4.35 (48 h) than at lower pH levels. During storage, pH 4.35 caused a balanced distribution between counts of lactic acid bacteria (LAB) and yeasts, and antioxidant activity of all FBs increased. Fermented beverages at 4.35 and 3.90 were found to be more palatable by panelists.

CONCLUSION

We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. © 2021 Society of Chemical Industry.

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.

The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves

Fresh thyme leaves (Thymus vulgaris L.) were dried at 45 °C for 5 h and naturally fermented at 20 °C in a brine solution containing salt and vinegar for 18 days. The ethanolic extracts of fresh (FT), dried (DT), and fermented-pickled (PT) thyme leaves were assessed in terms of total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity values and subjected to in vitro gastrointestinal digestion. TPC, TFC, and antioxidant capacity values of fermented thyme leaves were found significantly higher than of dried and fresh samples. The bioaccessibility index (BI) value for TPC and TFC was highest for PT and lowest for DT, indicating that both processes had different effects on the structure of phenolic compounds present in the thyme leaves. Similarly both Recovery and BI values of DPPH antioxidant capacity were highest for PT, but lowest for fresh samples. When CUPRAC assay was applied, the recovery % for FT and PT was similar, and the BI was higher for FT. Results showed that compared to the results of fresh thyme leaves, drying and pickling had a considerable effect on the initial phenolic compounds extracted and their fate during in vitro digestion.

Effects of Fermented Vegetable Consumption on Human Gut Microbiome Diversity—A Pilot Study

The interest in fermented food products has been increasing in recent years. Details about their microbial composition and the effects of their consumption on the human gut microbiome are of particular interest. However, evidence regarding their potential to increase gut microbial diversity, a measure likely associated with health, is lacking. To address this, we analyzed the microbial composition of commercially available fermented vegetables using 16S rRNA sequencing. We also conducted a pilot study to assess the feasibility of studying the effects of regular consumption of fermented vegetables on the gut microbiome. Six healthy male volunteers participated in a randomized crossover trial, with two two-week intervention phases. Volunteers consumed 150 g/d of either sauerkraut or a variety of six different commercially available fermented vegetables. This study is registered at the German Clinical Trials Register (DRKS-ID: DRKS00014840). Lactobacillales was the dominant family in all fermented vegetables studied. However, the alpha diversity, richness and evenness of the microbiota differed substantially among the different products. The number of species per product varied between 20 and 95. After consumption of both sauerkraut and the selection of fermented vegetables, we observed a slight increase in alpha diversity. Specifically, the amount of the genus Prevotella decreased while the amount of Bacteroides increased after both interventions. However, these initial observations need to be confirmed in larger studies. This pilot study demonstrates the feasibility of this type of research.

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.

Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.

Microbial Quality and Safety of Raw Vegetables of Fiche Town, Oromia, Ethiopia

Vegetables contain vital ingredients such as minerals, phytochemicals, vitamins, and fibers, which play significant roles in human health. Consumption of fresh vegetables causes human infections and outbreaks while serving as a reservoir of several pathogens. The study evaluated the microbiological quality of raw vegetables consumed in and around Fiche town, Central Ethiopia. For the experimental study, a total of 100 samples of 5 different raw vegetables from two local markets were selected based on their commonalities for overall microbial quality in terms of aerobic mesophilic count, total coliform count, Enterobacteriaceae count, Staphylococci count, and yeast and mold levels. The highest count was aerobic mesophilic bacteria (5.7 log CFU/g) followed by Enterobacteriaceae (4.7 log CFU/g), while yeasts and molds count the least. The maximal count for aerobic mesophilic bacteria was enumerated in cabbage (6.4 log CFU/g) while the minimum was in green pepper samples (4.7 log CFU/g). Among 100 vegetable samples analyzed, 11% were contaminated by S. aureus which is highly prevalent in cabbage (20%), followed by lettuce (15%). In the present study, 15.0% of vegetable samples were positive for Salmonella and detected in all vegetable types.

Dietary pattern of patients with type 2 diabetes mellitus including date consumption

Aim

Assess the relationship between date palm fruit consumption and diabetic control among Saudi patients with type 2 diabetes mellitus.

Subjects and methods

Saudi patients with type 2 diabetes (n = 404, aged 55.3 ± 9.7 years) were included in this study. Height, weight and blood pressure were initially measured. Blood glucose levels (fasting and random), glycated hemoglobin HbA1c, total cholesterol, high-density lipoprotein, low-density lipoprotein and triglycerides were retrieved from the patient’s medical records. The amount and frequency of habitual consumption of date fruits were obtained from patients using a validated dietary questionnaire.

Results

The results revealed that high consumption of date fruits was statistically significantly correlated with lower HbA1c and fasting blood glucose (p < 0.01).

Conclusion

This cross-sectional study found an association between high date fruit consumption by patients with type 2 diabetes mellitus and lower HbA1c and fasting blood glucose levels. Further studies are required to verify this interesting finding