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

New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation

Consumers are increasingly interested in a healthy lifestyle, and choosing foods and ingredients with proven human health benefits has become a current trend. Recently, scientific evidence has proven that the use of microorganisms in different food matrices appears to play a key role in the production of bioactive molecules with biological effects on human health. In particular, selected microorganisms with specific traits can be exploited for the production of specific molecules with high nutraceutical value that can be used in the food industry. This review aims to explore the most recent studies that correlate the use of microorganisms to produce high-value molecules through fermentation and synthetic biology, confirming their strategic role in obtaining nutraceuticals for human consumption with health-promoting effects.

Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health

Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in beneficial live microbes and bioactive compounds, including lactic and acetic acids, phenolic compounds, bacteriocins, and amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, and γ-aminobutyric acid. At least 11 human studies have been performed on kimchi, whereas others have been investigated in only one or two trials. Besides exploring the health benefits, it is imperative to ensure that these foods made either commercially or at home have minimal risk for foodborne illness and exposure to undesired compounds like biogenic amines. Development of starter-culture strains and production protocols can lead to lacto-fermented FVs designed for specific health benefits.

Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193

Re-utilising brewers' spent grain (BSG) through LAB fermentation can enable its broad use in the food industry, enhancing its nutritional and functional properties and offering a clear example of a sustainable approach in the valorisation of food side streams. Despite extensive research on LAB fermentation, the regulation of metabolism during the growth in complex food-industry-relevant environments remains unclear. This study investigates the metabolic processes in Leuconostoc pseudomesenteroides DSM20193 during 24 h fermentation of BSG with and without 4% sucrose (w/w) supplementation, allowing in situ dextran synthesis. Besides dextran synthesis, the presence of sucrose led to faster acidification, especially due to the increased formation of acetic acid. Furthermore, differences in the utilisation of sucrose, fructose, glucose, and maltose and the formation of diverse oligosaccharides were observed. Transcriptome analysis comparing expression profiles during 0 h and 16 h growth in BSG with sucrose revealed differences in the expression of genes involved in carbohydrate utilisation pathways, including higher activity of sucrose and maltose metabolism and lower activity of metabolism related to alternative carbon sources. Transcription analysis of selected relevant genes in a time-course comparison between BSG with and without sucrose provided more detailed indications of responses of the metabolic network in this complex environment. This analysis provided a deeper understanding of the dynamic regulatory mechanism that drives sugar metabolism and dextran synthesis and how the presence of sucrose can alter the metabolic flux towards different fermentation products.

Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS

Undaria pinnatifida, a nutrient-rich seaweed, holds potential for the alcoholic beverage industry. This study optimized the ultrasonic processing of Undaria blend liquor (UBL) and the fermentation of Undaria fermented wine (UFW) while identifying volatile components and assessing antioxidant properties. After optimization, UBL had a polysaccharide content (PC) of 0.66 g/L and an alcohol content (AC) of 39.2 % vol, while UFW showed a PC of 9.81 g/L and an AC of 8.3 % vol. HS-SPME-GC × GC-TOF-MS analysis identified 34 characteristic volatile compounds, with esters as the predominant class. UBL was featured by notably high levels of ester compounds, while UFW contained fatty acids leading to distinct flavor profiles. Antioxidant assays revealed that both beverages demonstrated free radical scavenging activity in a dose-dependent manner. These findings highlight the potential of Undaria as a novel resource for developing functional and flavorful alcoholic beverages, contributing to innovation in the food and liquor industries.

Effect of Organic and Synthetic Fertilizers on Nitrate, Nitrite, and Vitamin C Levels in Leafy Vegetables and Herbs

This study investigated the accumulation of nitrate and nitrite, as well as the vitamin C content, in various leafy vegetables, including amaranth greens, katuk, morning glory, squash leaves, vine spinach, leaf lettuce, romaine lettuce, Vietnamese basil, Vietnamese perilla, komatsuna, leeks, and spinach, grown with either organic or synthetic fertilizers. The findings indicate that the type of fertilizer significantly influences nitrate accumulation and vitamin C content in these vegetables. Organic fertilizers were found to reduce nitrate levels and increase vitamin C content in amaranth greens, katuk, morning glory, squash leaves, vine spinach, leaf lettuce, Vietnamese basil, Vietnamese perilla, and spinach compared to the results for synthetic fertilizers. However, high nitrate concentrations in leaf lettuce, komatsuna, and spinach pose potential health risks. The study also identified elevated nitrate levels in vegetables that are not currently regulated. Furthermore, more than half of the samples contained nitrite, for which no maximum permissible level has been established. These findings underscore the importance of organic vegetable cultivation in enhancing both human health and environmental sustainability.

Isolation of an endophytic yeast for improving the antibacterial activity of water chestnut Jiaosu: Focus on variation of microbial communities

Recent years have seen an increase in the development of functional Jiaosu products, including eco-friendly Jiaosu and antimicrobial healthcare fermentation products. As a result, research on the antibacterial activity of Jiaosu has attracted attention. In the present study, the endophytic yeast WCF016, which exhibits antibacterial activity against Escherichia coli and Staphylococcus aureus, was isolated from the peel of water chestnut and identified as Candida sake via morphological and phylogenetic analyses based on 26S rDNA D1/D2 region sequencing. Water chestnut Jiaosu with or without WCF016 inoculation exhibited similar flavor and physicochemical properties. However, inoculation significantly enhanced the antibacterial activity of water chestnut Jiaosu, especially in group D (inoculate of both fruit and vegetable enzyme starter and WCF016), which showed the largest diameter in its inhibition zone for both E. coli and S. aureus, reaching 25 ± 0 mm and 24 ± 1.0 mm. Moreover, inoculation with WCF016 influenced the abundance of the microbial community, especially Lactiplantibacillus and Zygoascus, which reached 51.76 % and 24.46 %, respectively, in group B (inoculated WCF016), thereby improving the antibacterial activity and flavor quality of the water chestnut Jiaosu. Notably, final pH, total sugar, and all organic acids effectively promoted fungal diversity and exhibited a positive correlation with most of the fungal genera. These results indicate that conditions conducive to the formation of organic acid-producing microbes and the synthesis of organic acids promote the antibacterial activity of Jiaosu.

Four distinct pathways involved in a "tug-of-war" lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables

Introduction Lactic acid fermentation of fruits and vegetables (F&V) is endowed with new nutrients and flavors. "Phenolics" is a hot spot in this area, which evolve irregularly during fermentation. However, the mechanism about this non-linear phenomenon has been poorly understood.Objectives This paper was aimed at decoding the mechanism about the non-linear nature of phenolic chemistry during lactic acid fermentation of F&V.Methods Mango and cress slurries were fermented by Lactiplantibacillus plantarum. Different fractions of the slurry samples were analyzed comprehensively. Four pathways relating to phenolic changes were extracted, including adsorption of free phenolics by F&V cell wall materials, microbial adsorption and biotransformation of free phenolics, destabilization of covalent bond between bound phenolics and F&V cell walls. The in-depth features of each pathway during fermentation were explored by multidisciplinary methodologies.Results Throughout both fermentation of mango and cress slurries, free phenolics and the F&V cell wall components undergo dynamic changes. Due to the reduction of pectin fraction in the F&V cell walls during fermentation, the adsorption of free phenolics by F&V cell wall materials through surface diffusion was improved. Also, microbial cells, especially in the latter stages of fermentation, were capable of adsorbing free phenolics through surface diffusion. Moreover, the padC and bglB genes encoding phenolic acid decarboxylase and β-glucosidase were expressed during fermentation, contributing to the conversion of free phenolics. Besides, bound phenolics were not released during fermentation, although its covalent was weakened. The features of the above pathways vary with the fermentation stages and the composition of F&V components, resulting in non-linear changes of free phenolics during F&V fermentation. Conclusion F&V cell wall adsorption, microbial adsorption, microbial biotransformation, and destabilization of the covalent bond of bound phenolics compete in a dynamic "tug-of-war", leading to non-linear nature of phenolic chemistry during F&V fermentation.

From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics

In recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as the primary sources of probiotics. However, many consumers face health issues such as lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming dairy products. This has led to the exploration of nondairy alternatives, particularly fruit juices, as carriers for probiotics. Lactic acid bacteria (LAB) have been identified as beneficial probiotics that can be incorporated into these beverages. The inclusion of prebiotics, such as inulin and galacto-oligosaccharides (GOS), in fruit juices has shown promise in enhancing the growth and activity of LAB, thereby creating functional beverages that support digestive health. Despite numerous studies on fruit juice fermentation, there is limited data on the optimal pairing of probiotics and prebiotics to develop stable, nondairy functional drinks. This review underscores the potential of lactic acid fermentation and the integration of prebiotics and probiotics in fruit juices, highlighting the necessity for further research to optimize these combinations for enhanced health benefits and improved beverage stability.

Advancing vegetable genetics with gene editing: a pathway to food security and nutritional resilience in climate-shifted environments

As global populations grow and climate change increasingly disrupts agricultural systems, ensuring food security and nutritional resilience has become a critical challenge. In addition to grains and legumes, vegetables are very important for both human and animals because they contain vitamins, minerals, and fibre. Enhancing the ability of vegetables to withstand climate change threats is essential; however, traditional breeding methods face challenges due to the complexity of the genomic clonal multiplication process. In the postgenomic era, gene editing (GE) has emerged as a powerful tool for improving vegetables. GE can help to increase traits such as abiotic stress tolerance, herbicide tolerance, and disease resistance; improve agricultural productivity; and improve nutritional content and shelf-life by fine-tuning key genes. GE technologies such as Clustered Regularly Interspaced Short Palindromic Repeats/CRISPR-associated protein 9 (CRISPR-Cas9) have revolutionized vegetable breeding by enabling specific gene modifications in the genome. This review highlights recent advances in CRISPR-mediated editing across various vegetable species, highlighting successful modifications that increase their resilience to climatic stressors. Additionally, it explores the potential of GE to address malnutrition by increasing the nutrient content of vegetable crops, thereby contributing to public health and food system sustainability. Additionally, it addresses the implementation of GE-guided breeding strategies in agriculture, considering regulatory, ethical, and public acceptance issues. Enhancing vegetable genetics via GE may provide a reliable and nutritious food supply for an expanding global population under more unpredictable environmental circumstances.

Evaluation of Antibacterial, Antibiofilm, Antioxidant, and Anti-Inflammatory Activities of Kratom Leaves (Mitragyna speciosa) Fermentation Supernatant Containing Lactobacillus rhamnosus GG

Kratom (Mitragyna speciosa) leaves are commonly used to enhance endurance and treat various diseases. This study evaluated the effect of kratom leaf fermentation with Lactobacillus rhamnosus. Antibacterial activity was investigated against Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), Escherichia coli, and E. coli O157:H7. Biofilm inhibition and eradication assays were also performed. Antioxidant properties were determined by measuring the total phenolic and flavonoid content and DPPH and ABTS scavenging activities. Nitric oxide and TNF-α, IL-1β, and IL-6 expressions in LPS-stimulated RAW 264.7 macrophage cells were also measured. Aqueous kratom extract exhibited promising effects against free radicals and pro-inflammatory cytokines. Notably, all fermented kratoms showed significant antibacterial activity against the tested pathogens and antibiofilm formation by S. aureus and MRSA. Furthermore, the eradication of established biofilms of fermented kratoms was observed in S. aureus (day 2, 50 mg/mL) and E. coli (day 2, 100 mg/mL and day 4, 50 mg/mL). To the best of our knowledge, this study is the first to report that fermented and non-fermented kratoms could be nutraceutical sources of antibacterial, antibiofilm, antioxidant, and anti-inflammatory substances against related diseases and can be applied further in dietary or cosmetic products with health-promoting effects.

Anti-Obesity Effects of Leuconostoc mesenteroides 4-Fermented Lemon Peel Filtrate on HFD-Induced Obese Mice via NFκB/ PPAR-γ Pathway

Obesity is a major health problem associated with Type 2 diabetes, non-alcohol fatty liver disease (NAFLD), and atherosclerosis. Functional lactic acid bacteria-fermented products have been reported to have potential anti-obese effect. The present results revealed that Leuconostoc mesenteroides 4 (LMSS4)-fermented lemon peel filtrate slowed down the increase of body weight, and decreased liver and epididymal fat indices; it also decreased serum levels of TC (total cholesterol), TG (triglyceride), LDL-C (low-density lipoprotein cholesterol), ALT (alanine transaminase), AST (aspartate transaminase), and AKP (alkaline phosphatase), TNF-α (tumor necrosis factor-α), IFN-γ (interferon gamma), IL-1β (interleukin-1β), IL-6 (interleukin-6), and IL-10 (interleukin-10), increased the levels of HDL-C (high-density lipoprotein cholesterol), IL-4 (interleukin-4), and IL-10 (interleukin-10). Furthermore, the mRNA expression of NFκB-p65 (nuclear factor-κB p65), PPAR-γ (eroxisome proliferator-activated receptor γ), TNF-α, IL-1β, leptin, SREBP-1c (sterol regulatory element binding protein-1c), FAS (fatty acid synthase), and CEBP/α (CCAAT/enhancer binding protein α) were down-regulated, while the expression of IL-4, IκB-α (inhibitory subunit of NF Kappa B alpha), and IL-10 were upregulated after the mice were treated with LMSS4-fermented lemon filtrate; the filtrate also downregulated the protein expression of NFκB-p65 and PPAR-γ but increased the expression of IκB-α. The HPLC results found that rutin and hesperidin were the predominant constituents in both the unfermented and LMSS4-fermented lemon filtrates among the 15 constituents analyzed. In addition, chlorogenic acid, umbelliferone, byakangelicin, and oxypeucedanin hydrate were increased in the fermented lemon filtrate, in which chlorogenic acid showed the highest increase rate (83.51%). In conclusion, the anti-obesity effect of LMSS 4-fermented lemon peel filtrate was mediated via the regulation of the NFκB/PPAR-γ signaling pathway. These results could provide an experimental basis for developing new functional lemon beverages for obesity intervention.

Zero vegetable or fruit consumption and its associated factors among children aged 6 to 23 months in Kenya: a multilevel analysis of a large population-based survey

Poor consumption of fruits and vegetables is associated with an increased risk of non-communicable diseases, micronutrient deficiency, and undernutrition. Fruit and vegetable consumption is generally low worldwide, particularly in rural regions of many low- and middle-income countries. This study aimed to determine the prevalence and determinants of zero vegetable or fruit consumption among children aged 6 to 23 months in Kenya using the most recent Kenya Demographic and Health Survey. A cross-sectional study was employed using data from the most recent nationally representative KDHS 2022. A weighted sample of 2,965 children aged between 6 to 23 months who were living with their mother was included in the study. Data extracted from the KDHS 2022 data sets were cleaned, recoded, and analyzed using STATA/SE version 14.0 statistical software. Multilevel logistic regression was used to determine the factors associated with the dependent variable. Finally, variables with a p-value less than 0.05 were declared statistically significant. The proportion of zero vegetable or fruit consumption among children aged 6 to 23 months in Kenya was 45.50% (95% CI: 43.71%-47.30%). Factors like maternal education [AOR = 0.59; 95% CI (0.37, 0.93)], maternal occupation [AOR = 0.60; 95% CI (0.47, 0.76)], media exposure [AOR = 0.59; 95% CI (0.43, 0.80)], wealth index [AOR = 0.68; 95% CI (0.49, 0.95)], place of delivery [AOR = 0.69; 95% CI (0.51, 0.94)], number of ANC visits [AOR = 1.30; 95% CI (1.05, 1.62)], child's age [AOR = 0.30; 95% CI (0.21, 0.41)], community media exposure [AOR = 0.30; 95% CI (0.21, 0.41)], community literacy [AOR = 0.29; 95% CI (0.20, 0.43)], and community poverty [AOR = 1.46; 95% CI (1.04, 2.05)] were significantly associated with zero vegetable or fruit consumption.

CONCLUSION

The proportion of zero vegetable or fruit consumption among children aged 6 to 23 months in Kenya was high. Zero vegetable or fruit consumption was significantly associated with maternal education, maternal occupation, media exposure, wealth index, place of delivery, number of ANC visits, child's age, community media exposure, community literacy, and community poverty. Giving attention to jobless, media-non-exposed mothers, poor wealth status, who gave birth at home, who had no formal education, attended < 4 ANC visits, and children aged 6 to 8 months is recommended.

WHAT IS KNOWN

• Dietary recommendations for fruit and vegetable consumption were not met by many children in low and middle-income countries.

WHAT IS NEW

• The proportion of zero vegetable or fruit consumption among children aged 6 to 23 months in Kenya was high.

Untargeted Metabolomics Comparison and Nutrition Evaluation of Geographical Indication Newhall Navel Oranges in China

The untargeted metabolomics of Newhall navel oranges from three areas in China-Ganzhou, Fengjie, and Zigui-with geographical indication (GI) was measured using LC-MS/MS. Orthogonal partial least squares discriminant analysis was performed for sample classification and important metabolite identification. This approach identified the best markers of the geographical origin able to discriminate Fengjie, Ganzhou, and Zigui orange samples. For peeled samples, 2-isopropylmalic acid, succinic acid, citric acid, L-aspartic acid, L-glutamic γ-semialdehyde, D-β-phenylalanine, hesperetin, hydrocinnamic acid, 4-hydroxycinnamic acid, and dehydroascorbate were the markers used to discriminate the geographical origin. All these markers were overexpressed in the peeled samples from the Zigui area, followed by the Ganzhou area. As for unpeeled samples, L-glutamic γ-semialdehyde, isovitexin 2'-O-β-D-glucoside, 2-isopropylmalic acid, isovitexin, diosmetin, trans-2-hydroxycinnamate and trans-cinnamate, L-aspartic acid, hydrocinnamic acid, and β-carotene were used to discriminate their origin. The first seven markers in Zigui-planted whole samples showed the highest levels, and the last three markers were richest in Ganzhou-planted samples. According to the variation in the markers for discriminating the origins of the peeled or unpeeled Newhall navel oranges with GI and the highest value of titratable acidity in those from Zigui, the samples planted in Ganzhou have the best balance between taste and nutrition. This work confirms that the approach of untargeted metabolomics combined with OPLS-DA is an effective way for origin tracing and overall quality evaluation.

Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing

Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total phenolics, total flavonoids, and isoflavone-aglycones increased from dried IESLs (DrIESLs) to fermented IESLs (FeIESLs). Especially, oleic acid (53.4 → 113.1 mg/100 g, 2.1-folds), γ-aminobutyric acid (357.36 → 435.48 mg/100 g, 1.2-folds), niacin (19.0 → 130.6 mg/100 g, 6.9-folds), folic acid (9.7 → 25.5 mg/100 g, 2.6-folds), daidzein (270.02 → 3735.10 μg/100 g, 13.8-folds), and genistein (121.18 → 1386.01 μg/100 g, 11.4-folds) dramatically increased. Correspondingly, the antioxidant and digestive enzyme inhibitory activities increased. Therefore, solid-state lactic acid fermentation (SLAF) was suggested as a suitable technique for mass-processing IESLs. FeIESLs with SLAF have the potential to be utilized as a functional food.

Lactiplantibacillus plantarum LZU-J-Q21 enhanced the functional metabolic profile and bioactivity of Cistanche deserticola

Microbial fermentation is an effective method to enhance the bioavailability of herbs. This study utilized Lactiplantibacillus plantarum LZU-J-Q21 to ferment Cistanche deserticola and evaluated its metabolic properties and biological activity. Results showed that the contents of total acid and flavone, and the clearance rates of DPPH, ABTS and OH- in fermented Cistanche deserticola (FCD) were increased by 142.74 %, 56.45 %, 58.1 %, 62.3 %，51.2 %, compared with non-fermented Cistanche deserticola (NFCD). The metabolic profile of FCD had remarkable changes, especially elevated glucose and adenosine (97.31 % and 59.18 %). Further, FCD increased the weight-bearing swimming time of mice by 88.57 %, reduced fatigue markers BUN, BLA, and MDA (18.47 %, 12.92 %, and 15.16 %), and enhanced liver/muscle glycogen and SOD (28.99 %, 28.57 %, and 14.47 %). The investigation into its anti-fatigue mechanism suggested that FCD enhanced GS protein expression by activating PI3K/AKT/GSK3β signaling. These findings suggest that FCD enhances anti-fatigue effects by modifying its metabolic properties and biological activity.

Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after in vitro gastrointestinal digestion of a novel lactofermented broccoli beverage

This study assesses the transformation and stability of polyphenols, sulforaphane, and indoles in a fermented beverage made from broccoli leaves during in vitro gastrointestinal digestion (GID). This process was simulated using a dialysis membrane to assess intestinal absorption. The total phenolic compounds (TPC) and antioxidant TEAC assays showed an increase in phytochemical content due to the GID process. The higher TPC and antioxidant activity observed after digestion was likely due to the enzymatic transformation of polyphenols in mildly alkaline conditions. Individual phytochemical analysis revealed that hydroxycinnamic acids, particularly 3CQa, remained stable initially but then decreased significantly during intestinal digestion. Acylated flavonoids exhibited a decrease during intestinal digestion, while deacylated flavonoids initially decreased before stabilising. This indicated the occurrence of enzymatic hydrolysis of more structurally complex flavonoids to glycosylated flavonoids such as kaempferol-3,7-diglucoside, and kaempferol-3-sophoroside-7-glucoside. Consequently, deacylated flavonoids were highlighted for their high bioaccessibility rate after in vitro GID. Glucosinolate-hydrolysis products, including sulforaphane and indoles, exhibited a general decrease during digestion, with sulforaphane showing 51% bioaccessibility. The study highlights the dialysed in vitro GID process, which affects the release and transformation of bioactive compounds, potentially increasing their bioaccessibility and the subsequent health benefits of the lactofermented beverage made from broccoli leaves.

Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction

This review will provide new ideas for preserving fruits and decreasing fruit waste. This review outlines and evaluates research concerning postharvest fruit preservation employing antimicrobial strategies, which involve the integration of biological control alongside physical or chemical methods. The concurrent deployment of two or three of these techniques, particularly biological approaches, has demonstrated enhanced and synergistic antimicrobial outcomes in practical scenarios.

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality.

Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Fruit and vegetable industrialisation is a major contributor to food waste; thus, its integral transformation into functional powders has gained attention. Pretreatments can be incorporated into valorisation processes to generate structural or biochemical changes that improve powders' characteristics. This study deepens into the impact of biological (fermentation, FERM) and thermophysical (autoclaving, AUTO; microwaves, MW; ultrasound, US; and pasteurisation, PAST) pretreatments, combined with dehydration (hot air-drying, HAD; or freeze-drying, FD) on the characteristics of powdered products obtained from broccoli stems. The impact of pretreatments on physicochemical (moisture, water activity, total soluble solids) and antioxidant properties (phenols, flavonoids, antioxidant capacity by ABTS and DPPH) on residue and powdered products was studied, together with their impact on plant tissue structure (Cryo-SEM) and the powders' phenolic profile (HPLC). Probiotic viability was also determined on the fermented samples. The pretreatments applied, particularly the ultrasound, improved the antioxidant properties of the broccoli stems compared to the unpretreated samples, in line with microscopic observations. Dehydration did also improve the antioxidant attributes of the broccoli wastes, especially drying at 60 °C. However, pretreatments combined with dehydration did not generally lead to an improvement in the antioxidant properties of the powders. Probiotic properties were preserved in the freeze-dried products (>107 CFU/g). In conclusion, pretreatments may be applied to enhance the antioxidant attributes of broccoli wastes, but not necessarily that of dried powdered products.

Microbial Contamination and Antibiotic Resistance in Fresh Produce and Agro-Ecosystems in South Asia-A Systematic Review

Fresh produce prone to microbial contamination is a potential reservoir for antimicrobial-resistant bacteria (ARB) and antimicrobial resistance genes (ARGs), posing challenges to food safety and public health. This systematic review aims to comprehensively assess the prevalence of bacterial pathogens and the incidence of ARB/ARGs in fresh produce and agro-ecosystems across South Asia. Twenty-two relevant studies published between 2012 and 2022 from three major scientific databases and the grey literature were identified. The results revealed a wide occurrence of microbial contamination in various types of fresh produce across South Asia, with a predominance of E. coli (16/22), Salmonella spp. (13/22), Staphylococcus spp. (5/22), and Klebsiella spp. (4/22). The agro-ecosystem serves as a complex interface for microbial interactions; studies have reported the prevalence of E. coli (1/4), Salmonella spp. (1/4) and Listeria monocytogenes (1/4) in farm environment samples. A concerning prevalence of ARB has been reported, with resistance to multiple classes of antibiotics. The presence of ARGs in fresh produce underscores the potential for gene transfer and the emergence of resistant pathogens. To conclude, our review provides insights into the requirements of enhanced surveillance, collaborative efforts, implementation of good agricultural practices, and public awareness for food safety and safeguarding public health in the region.

Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects

Fermented fruits and vegetables (FFVs) are not only rich in essential nutrients but also contain distinctive flavors, prebiotics, and metabolites. Although omics techniques have gained widespread recognition as an analytical strategy for FFVs, its application still encounters several challenges due to the intricacies of biological systems. This review systematically summarizes the advances, obstacles and prospects of genomics, transcriptomics, proteomics, metabolomics, and multi-omics strategies in FFVs. It is evident that beyond traditional applications, such as the exploration of microbial diversity, protein expression, and metabolic pathways, omics techniques exhibit innovative potential in deciphering stress response mechanisms and uncovering spoilage microorganisms. The adoption of multi-omics strategies is paramount to acquire a multidimensional network fusion, thereby mitigating the limitations of single omics strategies. Although substantial progress has been made, this review underscores the necessity for a comprehensive repository of omics data and the establishment of universal databases to ensure precision in predictions. Furthermore, multidisciplinary integration with other physical or biochemical approaches is imperative, as it enriches our comprehension of this intricate process.

Synergistic effect of drying methods and ultrasonication on natural deep eutectic solvent extraction of phytochemicals from African spinach (Amaranthus hybridus) stem

The study evaluated the combined effects of drying methods (air drying [AD], hot AD [HAD], microwave drying [MD], and freeze-drying [FD]) and ultrasonication parameters (sonication temperature [STemp]: 40, 50, and 60°C) and heating time (STime: 60 and 120 min) on natural deep eutectic solvent (NADES) extraction of phytochemicals from Amaranthus hybridus stem. Increasing the STemp increased the extraction yield (ECY) of the phytochemicals for all drying methods but increase in the heating time reduced the ECY slightly. MD combined with 60°C ST showed the highest ECY (53%), whereas HAD combined with 40°C ST had the lowest ECY (18%). At 60 min heating time, increasing the ST from 40 to 50°C increased the total phenolic content (TPC) in the extract for most drying methods except MD, and a sonication time of 120 min showed a slightly higher TPC, especially for MD samples. At 60 min sonication, total flavonoid content (TFC, 800 mgQE/g) was highest for AD plus 50°C ST and lowest for AD combined with 60°C (100 mgQE/g), whereas for 120 min sonication, MD and AD with 50°C showed the highest TFC (690 mgQE/g). FD retained better some of the vitamins (thiamine, riboflavin, niacin) but MD retained better vitamin C. The antioxidant capacity was not so much different among the drying methods except for FD, which showed lower values. These results provide a theoretical basis for the synergistic applications of drying and ultrasonication during NADES extraction of phytochemicals from Amaranthus hybridus.

From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits

Fermented fruit drinks (FFDs) are gaining popularity among consumers for their unique flavors and potential health benefits. This review provides a systematic assessment of the flavor components in FFDs and explores the metabolic pathways for their formation. We examine the interactions between the structure of microbial communities and the development of these flavor components, highlighting the role of microorganisms in shaping the unique taste of FFDs. Additionally, we discuss the potential health benefits associated with FFDs, focusing on their relationship with microbial communities as supported by existing literature. The review also addresses future prospects and challenges in the field. Our findings indicate key fermenting microorganisms, such as lactic acid bacteria, yeast and acetic acid bacteria, are responsible for producing the distinctive flavor components in FFDs, including alcohols, ketones, aldehydes, esters, and fatty acids. These microorganisms also generate organic acids, amino acids, and carbohydrates, contributing to the drink's complex taste. Furthermore, this fermentation process enhances the bioactivity of FFDs, offering potential health benefits like antioxidant, anti-obesity, anti-diabetic, and anti-cancer properties. These insights are crucial for advancing fermentation technology and developing guidelines for producing nutrient-rich, flavorful FFDs.

Fibre & fermented foods: differential effects on the microbiota-gut-brain axis

The ability to manipulate brain function through the communication between the microorganisms in the gastrointestinal tract and the brain along the gut-brain axis has emerged as a potential option to improve cognitive and emotional health. Dietary composition and patterns have demonstrated a robust capacity to modulate the microbiota-gut-brain axis. With their potential to possess pre-, pro-, post-, and synbiotic properties, dietary fibre and fermented foods stand out as potent shapers of the gut microbiota and subsequent signalling to the brain. Despite this potential, few studies have directly examined the mechanisms that might explain the beneficial action of dietary fibre and fermented foods on the microbiota-gut-brain axis, thus limiting insight and treatments for brain dysfunction. Herein, we evaluate the differential effects of dietary fibre and fermented foods from whole food sources on cognitive and emotional functioning. Potential mediating effects of dietary fibre and fermented foods on brain health via the microbiota-gut-brain axis are described. Although more multimodal research that combines psychological assessments and biological sampling to compare each food type is needed, the evidence accumulated to date suggests that dietary fibre, fermented foods, and/or their combination within a psychobiotic diet can be a cost-effective and convenient approach to improve cognitive and emotional functioning across the lifespan.

Changes in Digestive Health, Satiety and Overall Well-Being after 14 Days of a Multi-Functional GI Primer Supplement

A recent review proposed a role for multi-functional food or supplement products in priming the gut to support both digestive and systemic health. Accordingly, we designed and eva-luated the effect of a multi-functional gastrointestinal (GI) primer supplement on participant-reported measures for digestive health, quality-of-life (e.g., energy/vitality and general health), and reasons for satiation (e.g., attitudes towards food and eating). In this single-arm clinical trial, 68 participants with mild digestive symptoms consumed the GI primer supplement daily for 14 days. Digestive symptoms were evaluated daily from baseline (Day 0) through Day 14. At baseline and Day 14, participants reported their stool consistency, reasons for satiation, and quality-of-life measures using validated questionnaires. At Day 14, participants reported significant improvements in all (13/13) digestive symptom parameters (p-values < 0.05) and an increase in % of stools with normal consistencies. There were significant improvements (p-values < 0.05) in energy/vitality and general health, and in specific attitudes towards food and eating (e.g., physical satisfaction, planned amount, decreased eating priority, decreased food appeal, and self-consciousness). Results suggest the GI primer supplement promotes digestive health, improves quality of life, and impacts attitudes towards food/eating. This study provides preliminary support for the gut priming hypothesis through which multi-functional digestive products may improve GI health.

Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis

Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G'), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature significantly improved rheological and textural properties. The optimal conditions (35.6 min and 84.2 °C) yielded a viscosity of 3.66 × 10⁴ ± 4.49 × 102 Pa·s and a G' at 1 Hz of 2596 ± 128 Pa. The final product exhibited the desirable texture, was free of added sugars, had low lipid content, and retained its bioactive compounds. Applying apple pomace in the formulation allows a more efficient hydrocolloid system, promotes a circular economy, and combats food waste.

Health benefits and risks of fermented foods-the PIMENTO initiative

Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.

Consumption of a new developed synbiotic yogurt improves oxidative stress status in adults with metabolic syndrome: a randomized controlled clinical trial

Association between metabolic syndrome (MetS) and oxidative stress has been shown in numerous studies. It has been shown that probiotics could be the effective treatment strategy in improving oxidative stress. This study aimed to determine the effects of a new developed synbiotic yogurt on oxidative stress status in adults with MetS. Forty-four individuals were assigned into two groups and given 300 g of synbiotic yogurt containing Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast or regular yogurt for 12 weeks in this randomized, placebo-controlled clinical trial. Before and after the intervention, biochemical parameters were assessed. Daily consumption of synbiotic yogurt in adults with MetS showed a statistically significant improvement in the level of glutathione peroxidase (p = 0.01) and total oxidant status (p = 0.006) compared to the regular yogurt. Total Antioxidant Capacity and superoxide dismutase levels increased significantly (p = 0.002 and p = 0.02, respectively) in the intervention group compared to the baseline levels. In adults with MetS, daily consumption of the synbiotic yogurt containing native strains of Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast for 12 weeks was associated with improvements in oxidative stress status.Trial registration number: Iranian Registry of Clinical Trials (IRCT20220426054667N1) (18/05/2022).

Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice

BACKGROUND

Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted.

RESULTS

The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group.

CONCLUSION

This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.

Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2

Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.

Fermented Yak-Kong using Bifidobacterium animalis derived from Korean infant intestine effectively relieves muscle atrophy in an aging mouse model

Yak-Kong (YK) is a small black soybean widely cultivated in Korea. It is considered to have excellent health functionality, as it has been reported to have better antioxidant efficacy than conventional black or yellow soybeans. Since YK has been described as good for the muscle health of the elderly in old oriental medicine books, this study sought to investigate the effect of fermented YK with Bifidobacterium animalis subsp. lactis LDTM 8102 (FYK) on muscle atrophy. In C2C12 mouse myoblasts, FYK elevated the expression of MyoD, total MHC, phosphorylated AKT, and PGC1α. In addition, two kinds of in vivo studies were conducted using both an induced and normal aging mouse model. The behavioral test results showed that in the induced aging mouse model, FYK intake alleviated age-related muscle weakness and loss of exercise performance. In addition, FYK alleviated muscle mass decrease and improved the expression of biomarkers including total MHC, myf6, phosphorylated AKT, PGC1α, and Tfam, which are related to myoblast differentiation, muscle protein synthesis, and mitochondrial generation in the muscle. In the normal aging model, FYK consumption did not increase muscle mass, but did upregulate the expression levels of biomarkers related to myoblast differentiation, muscle hypertrophy, and muscle function. Furthermore, it mitigated age-related declines in skeletal muscle force production and functional limitation by enhancing exercise performance and grip strength. Taken together, the results suggest that FYK has the potential to be a new functional food material that can alleviate the loss of muscle mass and strength caused by aging and prevent sarcopenia.

The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues

The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.

Hepatotoxicity assessment of innovative nutritional supplements based on olive-oil formulations enriched with natural antioxidants

Introduction

This study focuses on the assessment of extra virgin olive-oil and olive fruit-based formulations enriched with natural antioxidants as potential nutritional supplements for alleviating symptoms and long-term consequences of illnesses whose molecular pathophysiology is affected by oxidative stress and inflammation, such as Alzheimer's disease (AD).

Methods

Besides evaluating cell viability and proliferation capacity of human hepatocellular carcinoma HepG2 cells exposed to formulations in culture, hepatotoxicity was also considered as an additional safety measure using quantitative real-time PCR on RNA samples isolated from the cell cultures and applying approaches of targeted molecular analysis to uncover potential pathway effects through gene expression profiling. Furthermore, the formulations investigated in this work contrast the addition of natural extract with chemical forms and evaluate the antioxidant delivery mode on cell toxicity.

Results

The results indicate minimal cellular toxicity and a significant beneficial impact on metabolic molecular pathways in HepG2 cell cultures, thus paving the way for innovative therapeutic strategies using olive-oil and antioxidants in dietary supplements to minimize the long-term effects of oxidative stress and inflammatory signals in individuals being suffered by disorders like AD.

Discussion

Overall, the experimental design and the data obtained support the notion of applying innovative molecular methodologies and research techniques to evidently advance the delivery, as well as the scientific impact and validation of nutritional supplements and dietary products to improve public health and healthcare outcomes.

Sources of Carotenoids in Amazonian Fruits

Epidemiological studies have shown that a diet rich in bioactive components significantly reduces cardiovascular disease incidence and mortality. In this sense, there is a need for meta-analytical research that confirms this phenomenon and increases specific knowledge about certain bioactive compounds such as carotenoids. Thus, this systematic review and meta-analysis aim to disseminate knowledge about the sources of carotenoids in fruit consumed in the north of Brazil which are outside the Brazilian trade balance. A systematic review and a meta-analysis following the PRISMA guidelines were conducted based on a random effects synthesis of multivariable-adjusted relative risks (RRs). Searches of seven sources were carried out, including PubMed, Science Direct from Elsevier, Web of Science, Scielo, Eric Research and Google Scholar databases. The systematic review was guided by a systematic review protocol based on the POT strategy (population, outcome and type of study) adapted for use in this research. Mendeley was a resource used to organize and manage references and exclude duplicates of studies selected for review. In this review, we present the potential bioactive compounds concentrated in little-known fruit species from the Amazon and their benefits. Consuming fruits that are rich in notable constituents such as carotenoids is important for the prevention of chronic non-communicable diseases through anti-inflammatory and anticoagulant properties, as well as antivirals, immunomodulators and antioxidants agents that directly affect the immune response.

Improvement of phenolic profile and biological activities of wild mustard sprouts

The current study aimed to assess the effect of the germination process of wild mustard seeds on the phenolic profile, antioxidant, antibacterial, and antidiabetic properties, and some relevant enzyme activities. The total phenolic and flavonoid contents increased 5- and 10-fold, respectively, and were maximized on 5-days sprouts. One new phenolic compound was identified on 5-days sprout extract using HPLC. The concentrations of the identified phenolic compounds increased 1.5-4.3 folds on 5-days sprouts compared with dry seeds. The total antioxidant activity multiplied 17- and 21-fold on 5-days sprouts using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays, respectively. The activity of carbohydrate-cleaving, phenolic-synthesizing and antioxidant enzymes also increased during germination. On 5-days sprouts, there was a substantial correlation between the highest β-glucosidase and peroxidase activities with highest phenolic and flavonoid levels and maximum antioxidant activity. The phenolic extract of 5-days sprouts exhibited antimicrobial activities against Escherichia coli and Staphylococcus aureus and showed potent antidiabetic activity established by its inhibitory effect against α-amylase and α-glucosidase compared to dry seeds.

Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices

Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (106-107 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.

Phytochemical reduces toxicity of PM2.5: a review of research progress

Studies have shown that exposure to fine particulate matter (PM2.5) affects various cells, systems, and organs in vivo and in vitro. PM2.5 adversely affects human health through mechanisms such as oxidative stress, inflammatory response, autophagy, ferroptosis, and endoplasmic reticulum stress. Phytochemicals are of interest for their broad range of physiological activities and few side effects, and, in recent years, they have been widely used to mitigate the adverse effects caused by PM2.5 exposure. In this review, the roles of various phytochemicals are summarized, including those of polyphenols, carotenoids, organic sulfur compounds, and saponin compounds, in mitigating PM2.5-induced adverse reactions through different molecular mechanisms, including anti-inflammatory and antioxidant mechanisms, inhibition of endoplasmic reticulum stress and ferroptosis, and regulation of autophagy. These are useful as a scientific basis for the prevention and treatment of disease caused by PM2.5.

Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis

Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for Benincasa hispida, marker compounds that are increased or produced during fermentation were identified based on UPLC-QTOF-MS/MS. Analysis method verification and content analysis were conducted using HPLC-PDA. The marker compounds produced or increased in content were identified as 2-furoic acid, 2,3-dihydroxybenzoic acid, and rubinaphthin A by comparing their retention times, UV and MS spectra, and molecular formulas with those reported in previous studies. In addition, the increase in the content of the marker compounds by fermentation was confirmed, and the analytical method was validated by measuring its specificity, linearity, limit of detection and quantitation, precision, and accuracy. These results suggest that the developed fermentation process, marker compound identification, and verified analysis method can be applied to develop potential functional food ingredients from fermented B. hispida.

The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ

The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in 'Lijiang snow' peach juice after high pressure homogenization (HPH) were investigated, and the molecular docking was used to explore the enzyme inhibition mechanism. HPH increased total phenolic and total flavonoid contents in three fractions without changing compositions. The IC50 of radicals scavenged by three fractions were all reduced by HPH. The best inhibition on intracellular ROS production were found for phenolic fractions after HPH at 300 MPa, with ROS levels ranged within 95.26-119.16 %. HPH at 300 MPa reduced the apoptosis rates of FP and EP by 16.52 % and 9.33 %, respectively. All phenolic fractions showed effective inhibition on α-glucosidase and DPP-IV by formation of hydrogen bonding and van der Waals forces. This study explored the feasibility of HPH to enhance the phenolics and bioactivity of peach juice.

Unveiling Glucosinolate Diversity in Brassica Germplasm and In Silico Analysis for Determining Optimal Antioxidant Potential

This study explored the glucosinolate (GSL) content in Brassica plants and utilized in silico analysis approach to assess their antioxidant capabilities. GSLs, present abundantly in Brassica vegetables, offer potential health advantages, including antioxidant effects. Employing Ultra-Performance Liquid Chromatography (UPLC) coupled with tandem mass spectrometry (MS/MS), major GSLs were identified in 89 accessions from diverse species and subspecies. Statistical analysis and principal component analysis unveiled significant GSL variation and potential correlations among the Brassica germplasms. This study unveils the dominance of aliphatic GSLs over aromatic and indolyl compounds in all the accessions. Notably, Gluconapin (GNA) (33,049.23 µmol·kg-1 DW), Glucobrassicanapin (GBN) (9803.82 µmol·kg-1 DW), Progoitrin (PRO) (12,780.48 µmol·kg-1 DW) and Sinigrin (SIN) (14,872.93 µmol·kg-1 DW) were the most abundant compounds across the analyzed accessions. Moreover, in silico docking studies predicted promising antioxidant activity by evaluating the interactions of each GSL with antioxidant enzymes. Specifically, Sinigrin and Gluconapin exhibited a notably weaker influence on antioxidant enzymes. This provides key insights into the antioxidant potential of Brassica germplasm and highlights the importance of in silico analysis for evaluating bioactive properties. In general, the results of this study could be utilized in breeding programs to maximize GSL levels and antioxidant properties in Brassica crops and for developing functional foods with enhanced health benefits.

Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health

Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though the microbiota-gut-brain axis. Fermented foods offer themselves as a combined whole food microbiota modulating intervention. Indeed, they contain potentially beneficial microbes, microbial metabolites and other bioactives, which are being harnessed to target the microbiota-gut-brain axis for positive benefits. This review highlights the diverse nature of fermented foods in terms of the raw materials used and type of fermentation employed, and summarises their potential to shape composition of the gut microbiota, the gut to brain communication pathways including the immune system and, ultimately, modulate the microbiota-gut-brain axis. Throughout, we identify knowledge gaps and challenges faced in designing human studies for investigating the mental health-promoting potential of individual fermented foods or components thereof. Importantly, we also suggest solutions that can advance understanding of the therapeutic merit of fermented foods to modulate the microbiota-gut-brain axis.

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

ABSTRACT: It is increasingly challenging for the food industries to develop products which meet the consumers’ demands. They seek foods that are innovative and present health benefits. In this review, the main objectives are to show the tendencies and innovations in the dairy food market and to indicate the challenges to apply probiotic bacteria to non-dairy products. Moreover, the safety of probiotic lactic acid bacteria (LAB) to be applied to food products and the beneficial effect of probiotic bacteria on the intestinal microbiota and overall human health were also discussed. We considered that the development of probiotic fermented products added with fruits and fruit by-products, cereals or other vegetables aligns with the market tendencies and the consumers’ demands.

Lactiplantibacillus plantarum fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function

Fermented foods have protective effects on body health. In our previously study, we found Lactiplantibacillus plantarum fermentation enhanced antioxidant activity of kiwifruit in vitro digestion. Then, in this work we explored the protective effect of fermented kiwi on intestinal injury induced by acute lipopolysaccharide (LPS) stress. Compared to non-fermented kiwi pulp (KP), Lactiplantibacillus plantarum fermented kiwi pulp (FKP-LP) contained more peptides, hormones and vitamins contents, lesser nucleic acid and carbohydrate contents. FKP-LP could relieve the intestinal injury by improving morphological of tight junction and upregulating tight junction proteins mRNA expression. Fermented kiwi maintained the mitochondrial morphology, mitochondrial respiratory function, and mitochondrial homeostasis, and relieved the LPS induced injury by regulating the contents of energy substances, and the respiratory chain complex enzyme activity through the pathway of AMPK and its downstream factors including PGC-1α, NRF1, NRF2, TFAM, and ULK2.

Development and validation of a novel food exchange system for Chinese pregnant women

BACKGROUND

The dietary nutritional status of pregnant women is critical for maintaining the health of both mothers and infants. Food exchange systems have been employed in the nutritional guidance of patients in China, although their application in the dietary guidance of healthy pregnant women is quite limited. This study aimed to develop a novel food exchange system for Chinese pregnant women (NFES-CPW) and evaluate the relative validation of its application.

METHODS

NFES-CPW covers approximately 500 types of food from ten categories and has more elaborate food portion sizes. It established a recommendation index for guiding food selection and used energy, water content, and protein as the exchange basis to balance the supply of energy and important nutrients throughout pregnancy. Furthermore, dietitians used the NFES-CPW and traditional food exchange system to generate new recipes based on the sample recipe. There were 40 derived recipes for each of the two food exchange methods. The food consumption, energy, and key nutrients of each recipe were calculated, and the differences between the two food exchange systems were compared using the Wilcoxon rank sum test or the Chi-square test.

RESULTS

The results revealed that compared to those derived from traditional food exchange system, the NFES-CPW derived recipes had a better dietary structure, as evidenced by the intakes of whole-grain cereals, beans excluding soybeans, potatoes, fruits, fish, shrimp and shellfish, as well as eggs (P < 0.05), which were more conducive to reaching the recommended range of balanced dietary pagoda. After calculating energy and nutrients, although these two food exchange systems have similar effects on the dietary energy and macronutrient intake of pregnant women, the intake of micronutrients in NFES-CPW derived recipes was significantly higher than that from the traditional food exchange system, which was more conducive to meeting the dietary requirements of pregnant women. The outstanding improvement are primarily vitamin A, vitamin B2, folic acid, vitamin B12, vitamin C, calcium, iron, and iodine (P < 0.05). Moreover, when compared to recipes obtained from the traditional food exchange system, the error ranges of energy and most nutrients were significantly reduced after employing the NFES-CPW.

CONCLUSIONS

Therefore, NFES-CPW is an appropriate tool that adheres to Chinese dietary characteristics and can provide suitable dietary guidance to pregnant women.

Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan

Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry-longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.

Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria

Introduction

Ganmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube.

Methods

Effects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The changes of small and medium molecules in Ganmai Dazao Decoction before and after fermentation were determined by LC-MS non-targeted metabolomics.

Results

The results showed that the contents of lactic acid, citric acid, acetic acid, and total phenol content increased significantly, DPPH free radical clearance and hydroxyl free radical clearance were significantly increased. γ-aminobutyric acid content was 12.06% higher after fermentation than before fermentation. A total of 553 differential metabolites were detected and identified from the Ganmai Dazao Decoction before and after fermentation by partial least squares discrimination and VIP analysis.

Discussion

Among the top 30 differential metabolites with VIP values, the content of five functional substances increased significantly. Our results showed that lactic acid bacteria fermentation of Ganmai Dazao Decoction improves its antioxidant effects and that fermentation of Ganmai Dazao Decoction with lactic acid bacteria is an innovative approach that improves the health-promoting ingredients of Ganmai Dazao Decoction.

Vineyard-mediated factors are still operative in spontaneous and commercial fermentations shaping the vinification microbial community and affecting the antioxidant and anticancer properties of wines

The grapevine and vinification microbiota have a strong influence on the characteristics of the produced wine. Currently we have a good understanding of the role of vineyard-associated factors, like cultivar, vintage and terroir in shaping the grapevine microbiota. Notwithstanding, their endurance along the vinification process remains unknown. Thus, the main objective of our study was to determine how these factors influence (a) microbial succession during fermentation (i.e., bacterial and fungal) and (b) the antioxidant, antimutagenic and anticancer potential of the produced wines. These were evaluated under different vinification strategies (i.e., spontaneous V1, spontaneous with preservatives V2, commercial V3), employed at near full-scale level by local wineries, for two cultivars (Roditis and Sideritis), two terroir types, and two vintages. Cultivar and vintage were strong and persistent determinants of the vinification microbiota, unlike terroir whose effect became weaker from the vineyard, and early fermentation stages, where non-Saccharomyces yeasts, filamentous fungi (i.e., Aureobasidium, Cladosporium, Lachancea, Alternaria, Aspergillus, Torulaspora) and acetic acid bacteria (AAB) (Gluconobacter, Acetobacter, Komagataeibacter) dominated, to late fermentation stages where Saccharomyces and Oenococcus become prevalent. Besides vineyard-mediated factors, the vinification process employed was the strongest determinant of the fungal community compared to the bacterial community were effects varied per cultivar. Vintage and vinification type were the strongest determinants of the antioxidant, antimutagenic and anticancer potential of the produced wines. Further analysis identified significant positive correlations between members of the vinification microbiota like the yeasts Torulaspora debrueckii and Lachancea quebecensis with the anticancer and the antioxidant properties of wines in both cultivars. These findings could be exploited towards a microbiota-modulated vinification process to produce high-quality wines with desirable properties and enhanced regional identity.

Why is it important to understand the nature and chemistry of tannins to exploit their potential as nutraceuticals?

Tannins comprise a large group of polyphenols that can differ widely in chemical composition and molecular weight. The use of tannins dates back to antiquity, but it is only in recent years that their potential use as nutraceuticals associated with the human diet is beginning to be exploited. Although the biological effects of these phytocomplexes have been studied for many years, there are still several open questions regarding their chemistry and biotransformation. The vastness of the molecules that make up the class of tannins has made their characterisation, as well as their nomenclature and classification, a daunting task. This review has been written with the aim of bringing order to the chemistry of tannins by including aspects that are sometimes still overlooked or should be updated with new research in order to understand the potential of these phytocomplexes as active ingredients or technological components for nutraceutical products. Future trends in tannin research should address many questions that are still open, such as determining the exact biosynthetic pathways of all classes of tannins, the actual biological effects determined by the interaction of tannins with other molecules, their metabolization, and the best extraction methods, but with a view to market requirements.

Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome

Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.