Health benefits of fermented foods

Exploring viral diversity in fermented vegetables through viral metagenomics

Fermented vegetables are traditionally produced using the endogenous microorganisms present in raw ingredients. While the diversity of bacteria and fungi in fermented vegetables has been relatively well studied, phage communities remain largely unexplored. In this study, we collected twelve samples of fermented cabbage, carrot, and turnip after fermentation and analyzed the microbial and viral communities using shotgun and viral metagenomic approaches. Assessment of the viral diversity also benefited from epifluorescence microscopy to estimate viral load. The viral metagenomics approach targeted dsDNA, ssDNA, and RNA viruses. The microbiome of fermented vegetables was dominated by lactic acid bacteria and varied according to the type of vegetable used as raw material. The analysis of metagenome-assembled-genomes allowed the detection of 22 prophages of which 8 were present as free particles and therefore detected in the metaviromes. The viral community, estimated to range from 5.28 to 7.57 log virus-like particles per gram of fermented vegetables depending on the sample, was mainly composed of dsDNA viruses, although ssDNA and non-bacterial RNA viruses, possibly originating from the phyllosphere, were also detected. The dsDNA viral community, primarily comprising bacteriophages, varied depending on the type of vegetable used for fermentation. The bacterial hosts predicted for these phages mainly belonged to Lactobacillaceae and Enterobacteriaceae families. These results highlighted the complex microbial and viral composition of fermented vegetables, which varied depending on the three types of vegetables used as raw material. Further research is needed to deepen our understanding of the impact of these viruses on the microbial ecology of fermented vegetables and on the quality of the final products.

Nutritional and functional aspects of European cereal-based fermented foods and beverages

European cereal-based fermented foods (ECBFFs) and alcoholic beverages have been fundamental components of regional diets for centuries, providing unique flavor profiles, essential nutrients, and a diverse array of health benefits. These foods, which encompass breads, beverages, and porridges, derive their functional and culinary properties from the activity of lactic acid bacteria and yeasts. This review examines the nutritional and functional characteristics of ECBFFs, with a focus on their microbial composition and fermentation processes. It highlights various ECBFFs and alcoholic beverages, including conventional and sourdough breads, tarhana, boza, kvass, and beers examining their health-promoting properties and potential for commercial expansion. Key findings from the literature show that certain ECBFFs are abundant in prebiotics and probiotics, primarily due to the fermentation processes involving lactic acid bacteria and yeasts. These microorganisms generate bioactive compounds such as organic acids, bacteriocins, and phenolic compounds, which exhibit antimicrobial, antioxidant, and anti-inflammatory activities. ECBFFs can also enhance digestibility, improve mineral bioavailability, and support gut health, thereby promoting overall well-being. From a commercial perspective, products like Yosa and Proviva demonstrate the feasibility of developing innovative ECBFFs that align with contemporary dietary preferences. The future of ECBFFs is promising, offering extensive opportunities for research, innovation, and large-scale commercialization to meet the increasing consumer demand for functional, plant-based foods.

Fermented plant product (FPP) suppresses immediate hypersensitivity reactions with impaired high-affinity IgE receptor (FcεRI) signaling

Fermented plant product (FPP) is a dietary supplement made by fermentation and aging of a variety of plants, including fruits, vegetables, and grains. A previous study has shown that oral FPP supplementation prevents the development of allergic rhinitis-like nasal symptoms in a murine model of Japanese cedar pollinosis without affecting systemic immune response. However,　the mode of action by which FPP exerts an anti-allergic effect remains to be elucidated. Here, we show that FPP acts on mast cells to suppress immediate hypersensitivity reactions in vitro as well as in vivo. We found that stimulation with FPP potently suppressed IgE antibody-mediated degranulation of RBL-2H3 rat basophilic leukemia cells. We also found that oral feeding with FPP significantly suppressed passive cutaneous anaphylaxis (PCA), an in vivo model of IgE- and mast cell-mediated hypersensitivity reactions. Mechanistic analysis revealed that FPP extensively suppressed the high-affinity IgE receptor (FcεRI) signaling pathway, in which FPP not only inhibited intracellular Ca2+ influx upon FcεRI ligation but also negatively regulated another Ca2+-independent FcεRI signaling pathway leading to granule translocation through microtubule formation. These results suggest that FPP fulfills its anti-allergic activity by acting on the IgE-mast cell axis to suppress immediate hypersensitivity reactions.

Effects of Probiotic-Enriched Minas Cheese (Lactobacillus acidophilus La-05) on Cardiovascular Parameters in 5/6 Nephrectomized Rats

Dairy foods have become an interest in chronic kidney disease (CKD) due to their nutritional profile, which makes them a good substrate for probiotics incorporation. This study evaluated the effect of probiotic-enriched Minas cheese with Lactobacillus acidophilus La-05 in an experimental rat model for CKD on cardiac, inflammatory, and oxidative stress parameters. Male Wistar rats were divided into 4 groups (n = 7/group): 5/6 nephrectomy + conventional Minas cheese (NxC); 5/6 nephrectomy + probiotic Minas cheese (NxPC); Sham + conventional Minas cheese (ShamC); Sham + probiotic Minas cheese (ShamPC). Offering 20 g/day of Minas cheese with Lact. acidophilus La-05 (108-109 log CFU/g) for 6 weeks. The cardiomyocyte diameter was determined. Superoxide dismutase (SOD) activity in plasma, heart, kidney, and colon tissue was performed. At the end of supplementation, no significant changes in lipid profile and renal parameters were found. The NxPC group showed a decrease in cardiomyocyte diameter compared to the NxC group (16.99 ± 0.85 vs. 19.05 ± 0.56 μm, p = 0.0162); also they showed reduced plasmatic SOD activity (502.8 ± 49.12 vs. 599.4 ± 94.69 U/mL, p < 0.0001). In summary, probiotic-enriched Minas cheese (Lact. acidophilus La-05) consumption suggests a promisor cardioprotective effect and was able to downregulate SOD activity in a rat model of CKD.

Sleep duration as a mediator in the association between dietary intake of live microbes and insulin resistance: a cross-sectional study

BACKGROUND

Insulin resistance and associated metabolic health symptoms remain a primary global health concern. In addition to healthy dietary and nutritional programs, sleep duration is closely related to and has been linked to healthy metabolism. This study aimed to determine the link between insulin resistance and sleep duration and the dietary intake of live microbes.

METHODS

Data were collected from 15,927 participants in the National Health and Nutrition Examination Survey database from 2005 to 2018; this sample is equivalent to 209,316,590 individuals in the United States. The participants were categorized according to their consumption of foods containing live microbes: low, medium, high, and medium-high. The relationship between diets containing live microbes and the triglyceride-glucose index was analysed using a weighted multivariate linear regression model with a multistage sampling approach. The individuals were deemed to have insulin resistance if their homeostatic model assessment score for insulin resistance was ≥ 2. The relationship between diets containing live microbes and insulin resistance status was assessed using weighted multivariate logistic regression analyses. The mediating role of sleep duration on the relationship between diets containing live microbes and the triglyceride-glucose index was also examined.

RESULTS

After accounting for potential confounders, diets containing live microbes at medium and medium-high levels were significantly associated with a reduced triglyceride-glucose index. The medium and medium-high levels of live microbial intake were also associated with a lower risk of insulin resistance. Within the 6-9 hours' sleep duration range, the indirect effect of medium and medium-high levels of live microbes on the triglyceride-glucose index was observed, accounting for 2.95% and 6.08% of the overall change, respectively.

CONCLUSIONS

This study suggests an association between a diet rich in medium and medium-high viable microbes, lower triglyceride-glucose index values, and a reduced risk of developing insulin resistance. Additionally, a sleep duration of 6-9 h may mediate this association.

Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility

The nutritional properties, anti-nutritional factors, and in vitro digestion characteristics of chickpeas after solid-state fermentation (SSF) with autochthonous microorganisms were investigated. Two strains (P.pentosaceus LFSBB12 & P.pentosaceus LFSBB13) selected from the chickpea substrate were chosen as starter cultures for SSF based on their comprehensive assessment of tolerance, proteolytic activity and α-Galactoside digestion. The results showed phytic acid content decreased dramatically (47.24%) in P.pentosaceus LFSBB12 group compared with that in the unfermented chickpea flour (UCF). Total phenolic and flavonoid of chickpeas both increased approximately threefold in fermentation group. After digestion, the increase in γ-aminobutyric acid, protocatechuic acid and p-hydroxybenzoic acid content exhibited significant positive correlations with the enhancement of in vitro antioxidant activity. Protein digestibility reached to 86.22% (P.pentosaceus LFSBB12) and 82.41% (P.pentosaceus LFSBB13) compared to UCF (74.59%). Fermentation samples gained higher proportion of small peptides and functional bioactive peptides. Therefore, SSF with autochthonous microorganisms could enhance nutritional quality of chickpeas.

Probiotics and Synbiotics: Applications, Benefits, and Mechanisms for the Improvement of Human and Ecological Health

This review explores the multifaceted roles and applications of probiotics, emphasizing their significance in maintaining and enhancing host health through microbial interactions. It includes the concept of holobionts and the symbiotic relationships between hosts and their microbiomes, illustrating how various microbiota can enhance immunity, support growth, and prevent diseases. It delves into the customization of probiotics using molecular and genomic techniques, focusing Enterococcus, Bifidobacterium, and Lactobacillus species. Furthermore, it discusses the symbiotic effects of symbiotics which aids in enhancing the survivability and beneficial effects of probiotics. The role beneficial microbes in gut is emphasized, noting its impact on preventing diseases and maintaining a stable microbial community. The potential therapeutic value of probiotics includes the ability to treat gastrointestinal diseases, as well as to strengthen the immune system and reduce the number of free radicals that are present in the body. Additionally, it explores secondary metabolites produced by bacteria in the gut, such as bacteriocins and exopolysaccharides, and their effect on the health of human, particularly in the gastrointestinal tract. The review concludes by addressing the use of probiotics in traditional medicine and their potential in novel therapeutic applications, including the treatment of endangered wildlife species and various human ailments.

Solid-State Fermented Cereals: Increased Phenolics and Their Role in Attenuating Liver Diseases

Liver diseases, a leading cause of global mortality, necessitate effective dietary strategies. Fermented cereals, traditionally recognized for benefits in glucose regulation, lipid profiles, and antioxidant activity, hold potential for managing conditions such as type 2 diabetes, hypertension, and obesity. However, their specific impact on liver health requires further investigation. Fermentation, particularly solid-state fermentation (SSF), enhances the bioavailability of beneficial compounds, including phenolics. This review summarizes recent studies on the phenolic content of fermented cereals, highlighting variations based on microbial strains and cereal types. It examines the hepatoprotective effects of these phenolics, drawing on in vivo and in vitro research. Furthermore, the review explores recent findings on the impact of fermented cereals on liver health and related diseases. This work provides a foundation for future research exploring fermented cereals as a dietary intervention for liver disease prevention and management.

Effect of Lyophilised Sweet Potato on the Quality and Nutritional Characteristics of Set Yogurt

This study examined the functional properties of yogurts produced from two distinct lyophilized dried sweet potatoes and analyzed the temporal changes in those properties during storage. Adding purple and orange sweet potatoes had different effects on the changes in the quality, nutritional, microbiological, and functional properties of yogurt. These effects generally increased in parallel with the added amounts. At the end of storage, it was determined that the samples with 2% purple sweet potato added had the highest dry matter (8.45%), water holding capacity (50.90), DPPH radical scavenging effect (112.97%), and total phenolic substance (2.64 mg GAE/g) values. It was also determined that the richest samples in terms of mineral content were yogurts produced with the addition of 2% purple sweet potato, and the highest minerals were potassium (2,765,987.42 ppb), sodium (250,078 ppb), and magnesium (203,691.47 ppb), respectively. Similarly, it was determined that the textural properties were better in yogurt samples produced with a 2% purple sweet potato addition (the highest firmness (229.07 g) consistency (2690.00 g) cohesiveness (-81.70) and viscosity index (-290.54 g)). On the other hand, the highest oxalic (6.021 mg/kg), tartaric (26.068 mg/kg), formic (10,860 mg/kg), malic (196.11 mg/kg), ascorbic (10.75 mg/kg), and lactic acid (2762.83 mg/kg) values on the last day of storage were found in yogurts produced with a 2% orange sweet potato addition.

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

This review contributes to the knowledge on the complex and adaptive microbial ecosystems within cheese, emphasizing their critical role in determining cheese quality, flavor, and safety. This review synthesizes the current knowledge on the microbial interactions and the dynamics of lactic acid bacteria (LAB), encompassing both starter (SLAB) and non-starter (NSLAB) strains, which are pivotal to the curd fermentation and ripening processes. The adaptability of these microbial consortia to environmental and technological stressors is explored, highlighting their contributions to acidification, proteolysis, and the development of distinctive organoleptic characteristics. Historical and technological perspectives on cheesemaking are also discussed, detailing the impact of milk treatment, starter culture selection, and post-renneting procedures on microbial activity and biochemical transformations. This review underscores the importance of microbial diversity and cooperative interactions in fostering ecosystem resilience and metabolic functionality, and it addresses the challenges in mimicking the technological performance of natural starters using selected cultures. By understanding the ecological roles and interactions of cheese microbiota, this review aims to guide improvements in cheese production practices. Additionally, these insights could spark the development of innovative strategies for microbial community management.

Exploring the Multifaceted Genus Acinetobacter: the Facts, the Concerns and the Oppoptunities the Dualistic Geuns Acinetobacter

In recent years, the research community has been interested in members of the Acinetobacter genus mainly because of their role as causative agents of nosocomial infections. However, this rich-in-species genus has been proven to play a significant role in several biotechnological processes, such as bioremediation and fermented foods production. To partially fill the lack of information on Acinetobacter's dualistic nature, in this review, based on literature data, we attempt to summarize the available information on the different roles the members of the genus play by considering their genetic constitution and metabolic properties. We analyzed reports of genetic divergence between the pathogenic and non-pathogenic species and isolates, which can be explained by their high adaptability to the different ecological niches. In turn, this adaptability could result from intrinsic genetic variability due to mechanisms of horizontal genetic transfer, as well as high mutability determined by the expression of error-prone DNA polymerases. Yet, we concluded that further studies are needed, especially whole-genome sequencing of non-pathogenic isolates, which for the moment are relatively scarce.

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.

Gut Microbiota and Neurotransmitter Regulation: Functional Effects of Four Traditional Chinese Fermented Soybean (Sojae Semen Praeparatum)

This study aims to evaluate the potential disease prevention and treatment functions of four types of traditional Chinese fermented Sojae Semen Praeparatum (SSP) by analyzing their nutritional active components and their effects on the gut microbiota. Raw soybeans and the four SSPs were administered as dietary supplements to normal SD rats for 6 weeks. Fecal samples were collected at weeks 0, 2, and 6 to assess changes in the gut microbiota. Our results revealed that different fermentation methods resulted in variations in soybean isoflavone content. Fermented soybeans promoted the growth of beneficial microorganisms associated with short-chain fatty acid production in the gut microbiota, such as Christensenellaceae_R_7_group, compared to unfermented soybeans. Supplementation with SSPs fermented with different processes increased the diversity of the rat gut microbiota, except for the fermented group of qingwenjiedu decoction (QW). The dominant gut microbiota in the fermented group of Artemisia Annuae Herba and Mori Folium (QS) exhibited anti-inflammatory effects, while the dominant gut microbiota in the fermented group of Ephedrae Herba and Perillae Folium (MZ) showed antidepressant effects. In the neurotransmitter analysis, MZ reduced gamma-aminobutyric acid (GABA) levels, the fermented group without Chinese medicine (DD) decreased dopamine levels, and both QS and QW increased norepinephrine levels. Correlation analysis highlighted connections between gut microbiota, neurotransmitters, and chemical levels. The results indicate that SSPs may contribute uniquely to health by maintaining intestinal balance and improving neurological disorders while predicting a potential association between neurotransmitters and gut microbiota by correlation analysis.

Innovating non-small cell lung cancer treatment with novel TM-GL/NPs nanoparticles for Glycitin delivery

Sojae semen praeparatum is a traditional Chinese medicine, and its active component, Glycitin, has shown potential in the treatment of non-small cell lung cancer (NSCLC). The purpose of this investigation is to examine the mechanism of action of the effective components of sojae semen praeparatum in the treatment of NSCLC, with a special emphasis on Glycitin, and to explore the integration of nanotechnology in delivering pharmaceutical agents. Key effective components were selected through network pharmacology analysis and functional analysis, and protein-protein interaction analysis and functional enrichment were performed using transcriptomics and metabolomics data to identify the key NSCLC-related target genes and regulatory mechanisms of action of the active components of sojae semen praeparatum. Glycitin-loaded NPs encapsulated in tumor-associated fibroblast membranes were developed to verify their characterization and safety, and their therapeutic effects in inhibiting the malignant phenotype of NSCLC cells through targeting the DNA topoisomerase II alpha (TOP2A) protein were validated. The results indicate that Glycitin exhibits significant anti-tumor activity by affecting the function of the TOP2A protein, thereby inhibiting tumor proliferation and metastasis. This research presents proof of the crucial function of Glycitin in managing NSCLC using sojae semen praeparatum, and sheds light on the possibilities of nanotechnology in drug delivery mechanisms, offering a novel avenue for NSCLC therapy research.

Comprehensive review for aflatoxin detoxification with special attention to cold plasma treatment

Aflatoxins are potent carcinogens and pose significant risks to food safety and public health worldwide. Aflatoxins include Aflatoxin B1 (AFB1), Aflatoxin B2 (AFB2), Aflatoxin G1 (AFG1), Aflatoxin G2 (AFG2), and Aflatoxin M1 (AFM1). AFB1 is particularly notorious for its carcinogenicity, classified as a Group 1 human carcinogen by the International Agency for Research on Cancer (IARC). Chronic exposure to aflatoxins through contaminated food and feed can lead to liver cancer, immunosuppression, growth impairment, and other systemic health issues. Efforts to mitigate aflatoxin contamination have traditionally relied on chemical treatments, physical separation methods, and biological degradation. However, these approaches often pose challenges related to safety, efficacy, and impact on food quality. Recently, cold plasma treatment has emerged as a promising alternative. Cold plasma generates reactive oxygen species, which effectively degrade aflatoxins on food surfaces without compromising nutritional integrity or safety. This review consolidates current research and advancements in aflatoxin detoxification, highlighting the potential of cold plasma technology to revolutionize food safety practices. By exploring the mechanisms of aflatoxin toxicity, evaluating existing detoxification methods, and discussing the principles and applications of cold plasma treatment.

Plant-Based Functional Foods from Borneo

Borneo, the third-largest island in the world, is shared between Malaysia (Sabah and Sarawak), Indonesia (Kalimantan) and Brunei. As a biodiversity hotspot, it is home to about 15,000 flowering plants and 3000 tree species, of which many are endemic to the region. Locally derived plant-based foods are gaining popularity due to their lower environmental impact, contribution to food sustainability and health benefits. The local fruits and vegetables of Borneo have been used traditionally by the indigenous community for medicinal purposes. This community knowledge can provide a valuable guide to their potential for use as functional foods. This review explores the contemporary foods from Borneo, including fruit, vegetables, seaweeds and plant-derived food products that are locally consumed. The findings show that the unique tropical food groups have a wide diversity of phytochemical compositions that possess a wide array of biological activities including anti-inflammatory, antioxidant, anti-microbial, anti-proliferative, anti-fungal, wound healing and expectorant properties. The wide range of plant-based foods in Borneo deserves further development for wider applications as functional foods.

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were Saccharomyces cerevisiae, which are predominantly used in alcohol fermentation, and Lactobacillus in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability.

Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications

Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with the transformative effects of fermentation. This review explores the microbial dynamics, biochemical changes, and health benefits of these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, and produces bioactive compounds like antioxidants and probiotics that support gut health, metabolism, and immunity. It also enhances the synthesis of vitamins, minerals, and peptides, offering potential benefits for managing chronic conditions. Key factors such as temperature, pH, oxygen levels, and substrate composition influence fermentation, with specific microorganisms enhancing both nutritional and sensory qualities. These beverages align with sustainability goals, as millets thrive in resource-limited environments, and their gluten-free nature caters to dietary needs, including those with celiac disease. The review highlights the cultural significance of millet beverages while advocating for their integration into modern health markets and commercial viability.

Functional microbiome assembly in food environments: addressing sustainable development challenges

The global food system faces numerous challenges, creating an urgent need for sustainable reform. Functional microbiome assemblies offer transformative potential by endowing microbial foods with diverse, beneficial characteristics. These assemblies can dynamically influence specific food systems, positioning them as a promising approach for reshaping food production. However, the current applications and types of microbiome assemblies in foods remain limited, with a lack of effective screening and regulatory methods. This review introduces the functions and practical approaches for implementing microbiome assemblies in food systems alongside future directions for enhancing their applications. Several ecological studies evaluated how to regulate functional output and revealed that environmental conditions, which shape the niche for species survival, significantly influenced the functional output of microbiomes. Building on this theoretical foundation, this review presents a model for functional output comprising niche conditions, functional gene codes, and corresponding functional outputs. This model is illustrated with examples to explore sustainable applications and regulatory mechanisms for functional microbiome assemblies. By highlighting the roles of functional outputs in food systems and examining the potential for food environments to induce and modulate microbiome functions, this review provides a roadmap to address emerging challenges in food sustainability.

Impact of live microbe intake on cardiovascular disease and mortality in adults with diabetes: A nationwide cohort study

OBJECTIVE

This study examines the association between dietary intake of live microbes (LM) and the risk of cardiovascular disease (CVD) and cardiovascular mortality in adults with diabetes.

METHODS

A retrospective cohort study was conducted using National Health and Nutrition Examination Survey (NHANES) data from 2001 to 2010, with follow-up mortality data through December 31, 2019. A total of 3,955 adults with diabetes were included. Dietary LM intake was categorized as low (LLM), medium (MLM), or high (HLM). Multivariate weighted logistic regression assessed the relationship between LM intake and CVD, and weighted Cox proportional hazards models were used to evaluate cardiovascular mortality.

RESULTS

Among the 3,955 participants, 1,064 had CVD. MLM consumers had a significantly lower risk of CVD (OR: 0.55; 95 % CI: 0.33, 0.92) compared to non-consumers, with no significant associations for LLM and HLM. During a median follow-up of 10.5 years, 432 cardiovascular deaths occurred. MLM intake was associated with a lower risk of cardiovascular mortality (HR: 0.65; 95 % CI: 0.49, 0.86).

CONCLUSION

Moderate consumption of dietary live microbes is associated with reduced CVD risk and cardiovascular mortality in adults with diabetes. These findings suggest potential cardiovascular benefits from including LM in the diet of diabetic patients.

Effects of brown seaweed oligosaccharides on obesity and constipation managements

Brown seaweed oligosaccharides (BSO) have demonstrated potential as nutraceuticals with cholesterol-lowering, anti-obesity, and anti-constipation properties. In this study, we initially examined how BSO impact body weight, blood lipid levels, and adipose tissue in a rat model of obesity induced by a high-fat diet. Our findings revealed that BSO administration significantly attenuated body weight gain, ameliorated dyslipidemia, and reduced visceral adiposity. Additionally, we evaluated the prophylactic efficacy of BSO in a loperamide hydrochloride-induced constipation mouse model by assessing defecation parameters and gastrointestinal motility. Our results indicated that BSO intervention significantly increased fecal pallet output and fecal water content, as well as improved intestinal transit. In conclusion, this study lays the foundation for a deeper understanding of how BSO may influence obesity and constipation, offering novel insights into its potential safe and efficacious clinical applications.

Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review

Traditional drying is a highly energy-intensive process, accounting for approximately 15% of total manufacturing cost, it often resulting in reduced product quality due to low drying efficiency. Biological and chemical agents, referred to as biochemical drying improvers, are employed as pretreatments to enhance both drying characteristics and quality attributes of fruits and vegetables. This article provides a thorough examination of various biochemical drying improvers (including enzymes, microorganisms, edible film coatings, ethanol, organic acids, hyperosmotic solutions, ethyl oleate alkaline solutions, sulfites, cold plasma, carbon dioxide, ozone, inorganic alkaline agents, and inorganic salts) and their effects on improving the drying processes of fruits and vegetables. Additionally, it introduces physical drying improvers (including ultrasonic, pulsed electric field, vacuum, and others) to enhance the effects of biochemical drying improvers. Pretreatment with biochemical agents not only significantly enhances drying characteristics but also preserves or enhances the color, texture, and bioactive compound content of the dried products. Meanwhile, physical drying improvers reduce moisture diffusion resistance through physical modifications of the food materials, thus complementing biochemical drying improvers. This integrated approach mitigates the energy consumption and quality degradation typically associated with traditional drying methods. Overall, this review examines the role of biochemical agents in enhancing the drying characteristics and quality of fruits and vegetables, offering a comprehensive strategy for energy conservation and quality improvement.

Enhancing nutrient intake, egg production, and egg quality by fermented Leucaena leucocephala leaf meal in a diet of laying quail

Background and Aim

The inclusion of Leucaena leucocephala leaf meal (LLM) in poultry feed is often limited due to its high crude fiber and mimosine content. This study investigates the potential of fermented LLM (FLM) to enhance nutrient intake, egg production, and egg quality in laying quails by reducing anti-nutritional factors through fermentation.

Materials and Methods

Two hundred 42-day-old laying quails were assigned to five dietary treatments: T0 (control) = 100% basal diet (BD), T1 = 98% BD + 2% FLM, T2 = 96% BD + 4% FLM, T3 = 94% BD + 6% FLM, and T4 = 92% BD + 8% FLM. Parameters including nutrient intake (energy, protein, fat, calcium, phosphorus), feed conversion ratio (FCR), egg production, egg weight, eggshell thickness, Haugh unit, and yolk color were measured over a 28-day trial. Data were analyzed using a one-way analysis of variance, followed by Duncan's test for significant differences (p ≤ 0.05).

Results

FLM supplementation significantly improved energy, protein, fat, calcium, and phosphorus intake while reducing FCR. At 4% FLM inclusion, significant enhancements in egg production, eggshell thickness, Haugh unit, and yolk color were observed. Conversely, fiber intake and overall feed intake remained unaffected across treatments. The highest egg production (56.43%) and best yolk color (8,95) were observed in the 8% FLM group.

Conclusion

Incorporating FLM into the diets of laying quails effectively enhances nutrient utilization and improves egg production and quality without increasing feed intake. The optimal inclusion level for maximizing benefits appears to be 4-8% FLM.

Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study

Fermented foods are becoming more popular due to their purported links to metabolic health and the gut microbiome. However, direct clinical evidence for the health claims is lacking. Here, we describe an eight-week clinical trial that explored the effects of a four-week kombucha supplement in healthy individuals consuming a Western diet, randomized into the kombucha (n = 16) or control (n = 8) group. We collected longitudinal stool and blood samples to profile the human microbiome and inflammation markers. We did not observe significant changes in either biochemical parameters or levels of circulating markers of inflammation across the entire cohort. However, paired analysis between baseline and end of intervention time points within kombucha or control groups revealed increases in fasting insulin and in HOMA-IR in the kombucha group whereas reductions in HDL cholesterol were associated with the control group. Shotgun metagenomic analysis revealed the relative abundance of Weizmannia, a kombucha-enriched probiotic and several SCFA producing taxa to be overrepresented in consumers at the end of the intervention. Collectively, in our healthy cohort consuming a Western diet, a short-term kombucha intervention induced modest impacts on human gut microbiome composition and biochemical parameters, which may be attributed to relatively small number of participants and the extensive inter-participant variability.

Molecular and Cellular Mechanisms of Immunosenescence: Modulation Through Interventions and Lifestyle Changes

Immunosenescence, the age-related decline in immune function, is a complex biological process with profound implications for health and longevity. This phenomenon, characterized by alterations in both innate and adaptive immunity, increases susceptibility to infections, reduces vaccine efficacy, and contributes to the development of age-related diseases. At the cellular level, immunosenescence manifests as decreased production of naive T and B cells, accumulation of memory and senescent cells, thymic involution, and dysregulated cytokine production. Recent advances in molecular biology have shed light on the underlying mechanisms of immunosenescence, including telomere attrition, epigenetic alterations, mitochondrial dysfunction, and changes in key signaling pathways such as NF-κB and mTOR. These molecular changes lead to functional impairments in various immune cell types, altering their proliferative capacity, differentiation, and effector functions. Emerging research suggests that lifestyle factors may modulate the rate and extent of immunosenescence at both cellular and molecular levels. Physical activity, nutrition, stress management, and sleep patterns have been shown to influence immune cell function, inflammatory markers, and oxidative stress in older adults. This review provides a comprehensive analysis of the molecular and cellular mechanisms underlying immunosenescence and explores how lifestyle interventions may impact these processes. We will examine the current understanding of immunosenescence at the genomic, epigenomic, and proteomic levels, and discuss how various lifestyle factors can potentially mitigate or partially reverse aspects of immune aging. By integrating recent findings from immunology, gerontology, and molecular biology, we aim to elucidate the intricate interplay between lifestyle and immune aging at the molecular level, potentially informing future strategies for maintaining immune competence in aging populations.

UniBioPAN: A Novel Universal Classification Architecture for Bioactive Peptides Inspired by Video Action Recognition

The classification of bioactive peptides is of great importance in protein biology, but there is still a lack of a universal and effective classifier. Inspired by video action recognition, we developed the UniBioPAN architecture to create a universal peptide classifier to solve this problem. The architecture treats the peptide sequence as a video sequence and the molecular image of each amino acid in the peptide sequence as a video frame, enabling feature extraction and classification using convolutional neural networks, bidirectional long short-term memory networks, and fully connected networks. As a novel peptide classification architecture, UniBioPAN significantly outperforms other universal architecture in ACC, AUC and MCC across 11 data sets, and F1 score in 9 data sets. UniBioPAN is available in three ways: python script, jupyter notebook script and web server (https://gzliang.cqu.edu.cn/software/UniBioPAN.html). In summary, UniBioPAN is a universal, convenient, and high-performance peptide classification architecture. UniBioPAN holds significant importance in the discovery of bioactive peptides and the advancement of peptide classifiers. All the codes and data sets are publicly available at https://github.com/sanwrh/UniBioPAN.

Comparison of primary and secondary metabolites and antioxidant activities by solid-state fermentation of Apios americana Medikus with different fungi

This study compared the nutritional components, isoflavones, and antioxidant activities by solid-sate fermentation of Apios americana Medikus (AAM) with seven different fungi. The total fatty acid contents increased from 120.5 mg/100 g (unfermented AAM, UFAAM) to 242.0 to 3167.5 mg/100 g (fermented AAM, FAAM) with all fungi. In particular, the values of total fatty acids were highest (26.3-fold increase) in the FAAM with Monascus purpureus. The amount of total free amino acids increased from 591.69 mg/100 g (UFAAM) to 664.38 to 1603.07 mg/100 g after fermentation except for Monascus pilosus and Lentinula edodes. The total mineral contents increased evidently after fermentation with M. purpureus, F. velutipes, and Tricholoma matsutake (347.36 → 588.29, 576.59, and 453.32 mg/100 g, respectively). The UFAAM predominated isoflavone glycosides, whereas glycoside forms were converted into aglycone forms after fermentation by fungi. The bioconversion rates of glycoside to aglycone were excellent in the FAAM with M. pilosus, M. purpureus, F. velutipes, and T. matsutake (0.01 → 0.69, 0.50, 0.27, and 0.31 mg/g, respectively). Furthermore, the total phenolic contents, total flavonoid contents, and antioxidant activities by the abovementioned FAAM were high except for L.edodes. This FAAM can be used as a potential food and pharmaceutical materials.

Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation

The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of Lactiplantibacillus plantarum KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 107 CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 107 CFU/mL of probiotic and fermented at 37 °C for 24 h (PF). P samples displayed good stability throughout the study, and PF samples showed an initial increase in CFUs accompanied by a change in pH, confirming the ability of the probiotic to ferment these juices. After 60 days of refrigeration, PF samples contained >107 CFU/mL. Total phenolic content and antioxidant capacity were equivalent in F, P, and PF. Remarkably, deep metabolomic analyses confirmed malolactic fermentation and revealed the production of several bioactive compounds including the antimicrobial substance phenyllactic acid, the immunomodulatory and anti-fatigue amino acid N-acetyl glutamine, the vitamin B3 form nicotinic acid, the monoterpene (-)-β-pinene, and the neurotransmitter acetylcholine, among others, during probiotic fermentation. Finally, a hedonic analysis involving 51 participants showed that probiotic fermented orange juice is well accepted by panellists, with scores comparable to those of the control juice. Overall, we here show that fruit juices are excellent carriers for the delivery of the probiotic L. plantarum KABP051 and its non-alcoholic fermentation can result in tasty functional fruit juices enriched with health-promoting compounds.

Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles

The higher NaCl concentration of Chinese bacon, which features a unique flavor, is a major restriction to consumption. Investigating the role of NaCl in Chinese bacon (Larou) would be beneficial to optimize the dosage and enhance flavor. This study was conducted to categorize Larou by comparing the quality of Larou cured with different concentrations of NaCl and then to investigate the methods of flavor enhancement of NaCl-reduced Larou. The results showed that, based on the differences in quality, Larou were categorized into three types, including the low-NaCl type (<4%, LT), the medium-NaCl type (4-8%, MT), and the high-NaCl type (>8%, HT). The vital physicochemical characteristics (PCs), predominant bacteria, and key volatile compounds (VOCs) were different for each type of Larou. The PCs contributing to the regulation of VOCs were total volatile basic nitrogen (TVB-N) and pH in LT, thiobarbituric acid reactive substance assay (TBARS) in MT, NaNO2, and moisture content in HT. Lactococcus or Lactobacillus, Staphylococcus, and Kocuria were flavor-producing bacteria in LT, MT, and HT, respectively. Vital PCs and predominant bacteria were associated with several key aldehydes, alcohols, and esters in Larou. Increasing the TVB-N, TBARS, and moisture content, decreasing the pH and NaNO2 properly, and inoculating with Staphylococcus and Kocuria were effective methods to enhance the flavor of LT. Vital PCs and predominant bacteria are prioritized to meet most of the quality and the biosafety, although key VOCs may be sacrificed at this point.

The Impact of Makgeolli Consumption on Gut Microbiota: An Enterotype-Based Preliminary Study

Makgeolli, a traditional Korean liquor, contains components such as lactic acid bacteria and dietary fiber, which can induce changes in the gut microbiome. Since variations in microbiome responses may exist between enterotypes-classifications based on the dominant bacterial populations in the gut-we hypothesized that the consumption of makgeolli leads to enterotype-dependent differences in gut microbial structures among healthy participants. This study aimed to determine the effect of makgeolli consumption on gut microbial structures by stratifying all participants into two enterotype groups: Bacteroides-dominant type (B-type, n = 7) and Prevotella-dominant type (P-type, n = 4). The B-type showed an increase in alpha diversity, while no significant difference was observed in the P-type following makgeolli consumption. The composition of gut microbiota significantly changed in the B-type, whereas no noticeable alteration was observed in the P-type after makgeolli consumption. Notably, Prevotella exhibited the most significant changes only in the P-type. In line with the increased abundance of Prevotella, the genes associated with carbohydrate metabolism, including pentose/glucuronate interconversions, fructose/mannose metabolism, starch/sucrose metabolism and amino sugar/nucleotide sugar metabolism were significantly enriched following makgeolli consumption in the P-type. These findings suggest that makgeolli consumption induces enterotype-dependent alterations in gut microbial composition and metabolic pathways, highlighting the potential for personalized dietary interventions.

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.

Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion

Sustainable food production implements circular economic system, valuing side streams and minimizing waste. This study was aimed to develop a new food by fermenting a blend of dehulled sunflower seed protein powder (SSPP) and reconstituted bovine sweet whey powder (RSWP). Blends were inoculated with Lactococcus lactis B12 alone or in association with Saccharomyces cerevisiae L12, and fermentation proceeded until reaching pH 4.8. After in vitro static gastrointestinal digestion, RSWP and SSPP proteins were highly proteolyzed and the soluble nitrogen content was 69-71% of total nitrogen. In digests, 42-75 unique peptides were identified, and most of them weighed 500-1000 Da. Free amino acids accounted for 202-228 mg/g protein in digests. Few bioactive peptides derived from RSWP were identified. These findings demonstrated strong degradability of RSWP and SSPP proteins during digestion and shed light on nutritional properties exploitable for food applications of the developed fermented blend.

Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches

The Mediterranean Diet (MedDiet) is a widely recognized dietary pattern, with its effects largely attributed to "functional foods" which are able to positively influence one or more target functions, improving health and maintaining a state of well-being.In this review, three "case-study" typical of the MedDiet, such as artichokes, capers and table olives are considered as traditional functional vegetables rich in bioactive compounds, mainly polyphenols. The review extensively discusses the antioxidant effects of these molecules, as well as their role in aging prevention and reduction, maintaining human health, and influencing the abundance and composition of intestinal microbiota. Additionally, this review focuses on the fate of the dietary polyphenols along the digestive tract.Among biotechnological strategies, the review explores the role of fermentation process in modifying the biochemical profile, recovery, bioaccessibility and bioavailability of bioactive compounds present in some vegetable foods of MedDiet. Finally, the main challenges in the selection, addition, and maintenance of probiotic strains in traditional food products are also summarized, with a view to develop new probiotic carriers for "functional diets".

Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2-3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality.

Biofunctional attributes and storage study of milk fermented by Enterococcus italicus

Lactic acid bacteria are probiotics in the intestines and have been widely used as natural antioxidants in the food industry. In this study, Enterococcus italicus FM5 with strong antioxidant ability was isolated from fresh milk. The safety evaluation showed that E. italicus FM5 was sensitive to ampicillin, chloramphenicol, erythromycin, vancomycin, rifampicin, and tetracycline, and was not hemolytic. Meanwhile, the whole genome information and biofunctional attributes of this strain were determined and analyzed. Subsequently, E. italicus FM5 was co-cultured with traditional yogurt starters (Streptococcus thermophilus and Lactobacillus bulgaricus) to make fermented milk. The results showed that the addition of E. italicus FM5 could improve the oxygen free radical scavenging ability of the fermented milk, and the scavenging rates of DPPH, ABTS, OH-, and O2- radicals reaching up to 95.54 %, 88.35 %, 93.65 %, and 60.29 %, respectively. Furthermore, the addition of E. italicus FM5 reduced the curd time and improved the water holding capacity of the fermented milk. Besides, the growth of Lb. bulgaricus was significantly promoted when co-cultured with E. italicus FM5, thus the survival cells were increased compared with the traditional fermentation processes. Therefore, this study emphasized the potential to manufacture fermented milk by the co-cultivation of E. italicus with traditional yogurt starters.

Biofunctionality of a new vinegar rich in anthocyanin from red-fleshed Niedzwetzky's apple: An ornamental plant

In recent years, red-fleshed apple has attracted a lot of attention due to its pleasant appearance, taste, and being a valuable source of anthocyanins. Generally, different types of this apple are known as ornamental apple plants that are rarely found in various regions around the world like New Zealand, Kazakhstan, Kyrgyzstan, Australia, China, and Turkey. This study focused on the accumulation and changes of the bioactive and aroma-related volatile components at different production stages of a red-fleshed apple vinegar. The aim of this study is to produce an anthocyanin- and vitamin C-rich vinegar (NAV) from red-fleshed Niedzwetzky's apple for the first time. According to the results, in this vinegar, it was determined high concentrations of total phenolic content (904.8 mg-GAE/mL), total flavonoid content (0.25 mg-EGCE/mL), vitamin C content (3024.3 mg-AAE/mL), and 1,1-diphenyl-2-picrylhydrazyl (8.33 mmol-TE/mL), as well as FRAP (13.57 mmol-ISE/mL), respectively. Moreover, total anthocyanin content value was found to be 6.46 mg/g. One of the components that provide the specified functional effect in this vinegar is chlorogenic acid, which constitutes the main phenolic compound, and the other one is cyanidin-3-glucoside, which is the major anthocyanin in this vinegar. The main volatile components associated with the aroma of vinegar are -acetic acid, -phenylacetic acid (5067.7 µg/100 mL), -phenethyl alcohol (3096.1 µg/100 mL), and -nonanoic acid (2939.0 µg/100 mL) compounds. Consequently, it is recommended to expand the range of Niedzwetzky's apples in the production and consumption of food products such as functional vinegar. Thus, a new vinegar with high functional properties will be introduced to the worldwide food industry. PRACTICAL APPLICATION: In this study, vinegar was produced from the small and dark-red-flesh-colored fruits of Niedzwetzky's apple tree, which is known in a small part of the world and is generally used as an ornamental plant due to its red-pink flowers. It has been determined that the produced vinegar has high bioavailability due to the apples with red inner flesh and high anthocyanin content and has a desirable aromatic content. Thus, a food product with high functional quality and desirable aroma, accessible to consumers all over the world, has been produced from a little-known fruit.

Metagenomic insights into traditional fermentation of rice-based beverages among ethnic tribes in southern Assam, Northeast India

Introduction

Traditional fermented foods have long been recognized for their numerous health benefits along with their potential to aid in the treatment of gastrointestinal disorders. These fermented foods have been shown to promote gut health and contribute to a longer, healthier life.

Methods

The high-throughput sequencing using the Illumina MiSeq platform was employed to investigate the microbiome communities of rice-based fermented beverages consumed by ethnic tribes in Southern Assam, namely Zeme Naga, Dimasa Kachari, Hmar, Karbi and Tea tribes.

Results

The fermented rice-based beverages were highly predominated by Firmicutes, Bacteroides, Proteobacteria, and Actinobacteria exhibiting the highest relative abundance across all tribes. At genus level, significant abundance of pediococcus, lactobacillus, bacillus, leuconostoc, acetobacter, staphylococcus, delftia, erwinia, klebsiella and chrysebacterium were found amongst these ethnic tribes.

Discussion

Understanding the fermented food microbiome will help to know the relationships between microbial communities and their effect on health of humans amongst the tribes. Furthermore, the use of these fermented products could provide enhanced health benefits to southern Assam region of India.

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.

Determination of the physiochemical characteristics of traditional doenjang produced in Chungnam region in South Korea

Traditional doenjang characteristically differs from commercial doenjang, as the former involves a long and natural fermentation process. This study determined the physiochemical characteristics of traditional doenjang produced in Chungnam region. Two commercial and thirteen traditional doenjang products were characterized in terms of color, moisture content, pH, °Brix, salinity, acid value, titratable acidity, NH2-N content, alcohol content, and total and reducing sugar contents. The traditional samples significantly differed from the commercial samples in terms of color, moisture, °Brix, acid value, and in alcohol, NH2-N content, and total sugar contents (p < 0.05), and the traditional samples were characteristically similar to those previously analyzed. Moreover, the samples produced in different cities could be clustered based on their physiochemical characteristics. The observed differences among the traditional samples were attributed to fermentation conditions, namely, duration and temperature, as these differences were not correlated with ingredient ratio.

Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi

The present study aimed to identify the metabolites associated with the physiological activity of kimchi-derived lactic acid bacteria (LAB). A clear difference was observed between the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging rates when the pyruvate content was high (273.5 ng/µL; radical removal speed 6.50% per min) and the rates when the pyruvate content had decreased (131.9 ng/µL; radical removal speed 3.63% per min). Additionally, the characteristics of LAB antioxidant activity (increase in ABTS radical scavenging activity with reaction time, low level of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) were similar to those of pyruvate-derived activity. Hydrogen peroxide content (WiKim0124, 2.08 → 0.26; WiKim0121, 0.99 → 0.47; WiKim39, 1.93 → 0.24) and lactate dehydrogenase activity (WiKim0124, 1.53 → 0.00; WiKim0121, 0.73 → 0.01; WiKim39, 1.72 → 0.02) decreased more in heat-killed LAB than in non-heat-killed LAB. Accordingly, this resulted in increased pyruvate content and the inhibitory activity of lipid peroxide production increased by 2-3 times. Our findings indicate that pyruvate is one of the major metabolites regulating LAB physiological activity. PRACTICAL APPLICATION: The safety of utilizing live probiotics remains a topic of debate. To mitigate associated risks, there is a growing interest in non-viable microorganisms or microbial cell extracts for use as probiotics. Various methods can be employed for probiotic inactivation. Heat treatment typically emerges as the preferred choice for inactivating probiotic strains in many instances. The present study shows the distinctions between inactivating lactic acid bacteria (LAB) through heat treatment and non-heat treatment. It may serve as a valuable reference for selecting an appropriate inactivation method for LAB in industrial processes.

Fermented foods and metabolic outcomes in diabetes and prediabetes: A systematic review and meta-analysis of randomized controlled trials

Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systematic review and meta-analysis was carried out on data from RCTs to evaluate the effects of fermented foods in patients with diabetes and prediabetes. The PubMed, Web of Science, Embase, the Cochrane Library and Scopus databases were searched up to 21 June, 2022. English-language RCTs of fermented foods consumption were included which gave metabolic outcomes on body composition, glucose control, insulin sensitivity, lipid profile, as well as blood pressure. Eighteen RCTs met the inclusion criteria and 843 participants were included in the final analysis. The pooled results showed a significant reduction of fasting blood glucose (FBG), the homeostatic model assessment of insulin resistance (HOMA-IR), total cholesterol (TC), low density lipid cholesterol (LDL-C) and diastolic blood pressure (DBP) in the intervention group versus the control group. The results of this research showed that fermented foods have the potential to improve some metabolic outcomes, including FBG, HOMA-IR, TC, LDL-C, and DBP in patients with diabetes and prediabetes.

Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components

Traditionally, dairy products have been the primary medium for delivering probiotics to humans. However, despite their numerous health benefits, such as nutrient supply and prevention and treatment of certain diseases, there are limitations to their use in many regions, including Africa. These limitations arise from allergens, lactose intolerance, hypercholesterolemia effects, the need for vegetarian options, cultural food taboos against milk, and religious beliefs. As a result, research efforts worldwide have focused on probiotics with health benefits. To address this issue, an integrative approach has been adopted, consolidating ideas and concepts from various studies. Researchers have explored different food matrices to determine their potential as probiotic carriers, specifically emphasizing cereals and cereal products. Studies have revealed that traditional African fermented cereal-based beverages show promise as probiotic carriers due to the presence of probiotic organisms involved in the fermentation process. This presents an opportunity to utilize African cereal beverages to deliver. This review paper provides comprehensive information on probiotics, including their sources, types, health benefits, and delivery vehicles. Specifically, it highlights the challenges and prospects for developing and consuming cereal-based probiotics in Africa. This opens up new avenues for providing probiotic benefits to a broader African population and contributes to the advancement of probiotic research and development in the region.

Anti-inflammatory diets

ABSTRACT

This article reviews inflammatory versus anti-inflammatory foods, autoimmune and inflammatory disorders, the benefits of specific anti-inflammatory diets, and strategies for nurses to partner with individuals, while considering culture and food preferences, to promote healthy eating habits and prevent diseases.

Exploring the synergistic potential of pomegranate fermented juice compounds against oxidative stress-induced neurotoxicity through computational docking and experimental analysis in human neuroblastoma cells

This study explored the neuroprotective potential of fermented pomegranate (PG-F) against hydrogen peroxide (H2O2)-induced neurotoxicity in human neuroblastoma SH-SY5Y cells and elucidated the underlying molecular mechanisms. The fermentation process, involving probiotics, transforms the hydrolyzable tannins in pomegranate juice into ellagic acid (EA) and gallic acid (GA), which are believed to contribute to its health benefits. Molecular docking simulations confirmed the stable interactions between EA, GA, and proteins associated with the antioxidant and anti-apoptotic pathways. PG-F significantly enhanced the viability of H2O2-treated cells, as evidenced by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays, cell morphology observations, and Hoechst 33342 staining. PG-F mitigated the H2O2-induced intracellular reactive oxygen species (ROS) levels, restored mitochondrial membrane potential, and upregulated antioxidant gene expression. The PG-F treatment also attenuated the H2O2-induced imbalance in the Bax/Bcl-2 ratio and reduced the cleaved caspase-3, caspase-7, and caspase-9 levels, suppressing the apoptotic pathways. Further insights showed that PG-F inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs) and facilitated the nuclear translocation of nuclear factor-erythroid 2-related factor (Nrf2), highlighting its role in modulating the key signaling pathways. A combined treatment with equivalent concentrations of EA and GA, as found in PG-F, induced remarkable cellular protection. Drug combination analysis using the Chou-Talalay method revealed a synergistic effect between EA and GA, emphasizing their combined efficacy. In conclusion, PG-F has significant neuroprotective effects against H2O2-induced neurotoxicity by modulating the antioxidant and anti-apoptotic pathways. The synergistic action of EA and GA suggests the therapeutic potential of PG-F in alleviating oxidative stress-associated neurodegenerative diseases.

Exploring the Underlying Mechanisms of Preventive Treatment Related to Dietary Factors for Gastric Diseases

Gastric diseases have emerged as one of the main chronic diseases in humans, leading to considerable health, social, and economic burdens. As a result, using food or "food and medicinal homologous substances" has become an effective strategy to prevent gastric diseases. Diet may play a crucial role in the prevention and mitigation of gastric diseases, particularly long-term and regular intake of specific dietary components that have a protective effect on the stomach. These key components, extracted from food, include polysaccharides, alkaloids, terpenoids, polyphenols, peptides, probiotics, etc. The related mechanisms involve regulating gastric acid secretion, protecting gastric mucosa, increasing the release of gastric defense factors, decreasing the level of inflammatory factors, inhibiting Helicobacter pylori infection, producing antioxidant effects or reducing oxidative damage, preventing gastric oxidative stress by inhibiting lipid peroxides, activating Nrf2 signaling pathway, and inhibiting NF-κB, TLR4, and NOS/NO signaling pathways.

Miao sour soup alleviates DSS-induced colitis in mice: modulation of gut microbiota and intestinal barrier function

Miao sour soup (MSS), a daily fermented food in Guizhou, China, is rich in microorganisms with various beneficial activities, including anti-inflammatory and antioxidant activities. However, the therapeutic effects of MSS on IBD remain unexplored. This study aimed to investigate the protective effect of MSS against colitis in mice. In this study, we examined the microbial community structure of MSS by metagenomic sequencing and also explored the protective effect of MSS on DSS-induced colitis in mice. We investigated the effects of MSS on intestinal inflammatory response and intestinal barrier function in mice. Finally, the changes in intestinal flora were analyzed based on the 16S rRNA gene sequencing results. Significantly, the experiment result shows that MSS ameliorated the severity of DSS-induced disease in mice by mitigating colitis-associated weight loss, reducing the disease activity index of IBD, alleviating colonic hemorrhagic lesions, increasing colon length, and improving colonic tissue damage. Moreover, MSS preserved intestinal barrier integrity and restored intestinal epithelial function in mice. Additionally, MSS modulated the structure and composition of the intestinal flora. Furthermore, MSS downregulated pro-inflammatory factors and attenuated the NF-κB p65 expression, thereby mitigating the inflammatory response. These findings highlight the protective effect of MSS against DSS-induced colitis, providing substantial scientific support for potential applications of MSS as a functional food.

An Anti-Inflammatory Diet and Its Potential Benefit for Individuals with Mental Disorders and Neurodegenerative Diseases-A Narrative Review

This narrative review synthesizes current evidence regarding anti-inflammatory dietary patterns and their potential benefits for individuals with mental disorders and neurodegenerative diseases. Chronic low-grade inflammation is increasingly recognized as a key factor in the etiology and progression of these conditions. The review examines the evidence for the anti-inflammatory and neuroprotective properties of dietary components and food groups, focusing on whole foods rather than specific nutrients or supplements. Key dietary components showing potential benefits include fruits and vegetables (especially berries and leafy greens), whole grains, legumes, fatty fish rich in omega-3, nuts (particularly walnuts), olive oil, and fermented foods. These foods are generally rich in antioxidants, dietary fiber, and bioactive compounds that may help modulate inflammation, support gut health, and promote neuroprotection. Conversely, ultra-processed foods, red meat, and sugary beverages may be harmful. Based on this evidence, we designed the Brain Anti-Inflammatory Nutrition (BrAIN) diet. The mechanisms of this diet include the modulation of the gut microbiota and the gut-brain axis, the regulation of inflammatory pathways, a reduction in oxidative stress, and the promotion of neuroplasticity. The BrAIN diet shows promise as an aid to manage mental and neurodegenerative disorders.

The role of dietary intake of live microbes in the association between leisure-time physical activity and depressive symptoms: a population-based study

Current research has shown promising associations between factors such as diet, total physical activity, and mental health outcomes, acknowledging the intricate interplay between these variables. However, the role of dietary intake of live microbes, coupled with leisure-time physical activity (LTPA), in their relationship to depressive symptoms necessitates further exploration. The present study examined a cohort of 25 747 individuals who participated in the National Health and Nutrition Examination Survey between the years 2007 and 2018. Patient's Health Questionnaire (PHQ-9) was employed, whereby individuals scoring ≥ 10 were classified as exhibiting symptoms of depression. LTPA status was reported by the Global Physical Activity Questionnaire and calculated by metabolic equivalent-minutes/week. Foods consumed by participants were evaluated by live microbes per gram, which were categorized into three groups: low, medium, and high. After controlling for all covariates, findings indicated that LTPA was negatively associated with depressive symptoms (OR (95% confidence interval (CI): 0.983 (0.976, 0.990), p < 0.001). Participating in more LTPA was positively correlated with consuming all three levels of dietary live microbes (low, β (95% CI): 0.086 (0.063, 0.109); medium, β (95% CI): 0.009 (0.007, 0.012); high, β (95% CI): 0.002 (0.001, 0.002)). Moreover, taking more foods with medium live microbes was associated with lower depressive likelihood (OR (95% CI): 0.931(0.882, 0.982), p = 0.010). Intake of medium and high levels of live microbes mediated the association between LTPA and depressive symptoms by 4.15% and 0.83%, respectively. Dietary intake of foods containing medium and high levels of live microbes may be a mediator of LTPA's negative association with depressive symptoms.

Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis

In order to identify the peptides responsible for bitter defects and to understand the mechanism of bitterness in dry-cured ham, the peptides were identified by LC-MS/MS, and the interaction between bitter peptides and receptor proteins were evaluated by molecular docking and molecular dynamics simulation; the signal transduction mechanism of bitter peptides was investigated using the model of HEK-293T cells by calcium imaging and transcriptomics analysis. The results of LC-MS/MS showed that 11 peptides were identified from the high bitterness fraction of defective ham; peptides PKAPPAK, VTDTTR and YIIEK derived from titin showed the highest bitterness values compared with other peptides. The results of molecular docking showed that lower CDOCKER energy was observed in the interaction between these peptides and hT2R16 in comparison with these receptors of hT2R1, hT2R4, hT2R5, hT2R8 and hT2R14, and the interaction of hT2R16 and peptides was stabilized by hydrophobic interaction and hydrogen bond. The average RMSF values of VTDTTR were higher than that of YIIEK and PKAPPAK, while EC50 values of VTDTTR were lower compared with PKAPPAK and YIIEK. Transcriptomics analysis showed that 529 differentially expressed genes were identified in HEK-293T cells during the stimulating by VTDTTR and were mainly enriched into neuroactive ligand-receptor interaction, MAPK pathway, cAMP pathway and calcium signaling pathway, which were mainly responsible for the bitter signal transduction of VTDTTR. These results could provide evidence for understanding the bitter defects of dry-cured ham and the taste mechanism of bitter peptide.