Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Fruits are recognized as healthy foods with abundant nutritional content. However, due to their high content of sugar and water, they are easily contaminated by microorganisms leading to spoilage. Probiotic fermentation is an effective method to prevent fruit spoilage. In addition, during fermentation, the probiotics can react with the nutrients in fruits to produce new derived compounds, giving the fruit specific flavor, enhanced color, active ingredients, and nutritional values. Noteworthy, the choice of fermentation strains and strategies has a significant impact on the quality of fermented fruits. Thus, this review provides comprehensive information on the fermentation strains (especially yeast, lactic acid bacteria, and acetic acid bacteria), fermentation strategies (natural or inoculation fermentation, mono- or mixed-strain inoculation fermentation, and liquid- or solid-state fermentation), and the effect of fermentation on the shelf life, flavor, color, functional components, and physiological activities of fruits. This review will provide a theoretical guidance for the production of fermented fruits.

Fermented Carica papaya and Morinda citrifolia as Perspective Food Supplements for the Treatment of Post-COVID Symptoms: Randomized Placebo-Controlled Clinical Laboratory Study

Food supplements based on fermented Carica papaya and Morinda citrifolia, known for their immune modulating, redox balancing, and anti-inflammatory effects, were added to conventional treatment protocols prescribed to patients recovering after severe and moderate COVID-19 disease in order to alleviate long-lasting post-COVID symptoms. A randomized single-center placebo-controlled clinical laboratory study was designed and performed (total number of participants 188, with delta variant of virus 157, with omicron 31). Clinical statuses were assessed using computer tomography, electrocardiography, a questionnaire, and physical endurance. Plasma cytokines (IL-6, IL-8, IL-17A, and INF-gamma), nitrate/nitrite ratio, antioxidant activity (AOA), and polymorphonuclear leukocyte (PMN) ATP levels were determined before and 20 days following the addition of 28 g of fermented supplements twice per day. The capacity of PMN to phagocyte and the oral-nasal-pharyngeal microbiota were assessed. Clinical symptoms, IL-6, IL-8, and nitric oxide metabolites diminished significantly compared to the placebo group and their background expression. The PMN capacity to phagocyte, AOA, and ATP content remarkably increased. The oral-nasal-pharyngeal microbiota were unchanged. On these grounds, we suggest that fermented tropical fruits could efficiently diminish post-COVID clinical symptoms through several immune-modulating, redox balancing, and pro-energy mechanisms.

Fermented Food in Asthma and Respiratory Allergies—Chance or Failure?

In the last few decades, a dramatic increase in the global prevalence of allergic diseases and asthma was observed. It was hypothesized that diet may be an important immunomodulatory factor influencing susceptibility to allergic diseases. Fermented food, a natural source of living microorganisms and bioactive compounds, has been demonstrated to possess health-promoting potentials and seems to be a promising strategy to reduce the risk of various immune-related diseases, such as allergic diseases and asthma. The exact mechanisms by which allergic diseases and asthma can be alleviated or prevented by fermented food are not well understood; however, its potential to exert an effect through modulating the immune response and influencing the gut microbiota has been recently studied. In this review, we provide the current knowledge on the role of diet, including fermented foods, in preventing or treating allergic diseases and asthma.

Effects of Different Fermented Feeds on Production Performance, Cecal Microorganisms, and Intestinal Immunity of Laying Hens

Simple Summary

Fermented feed exerts beneficial effects on intestinal microorganisms, host health, and production performance. However, the effect of fermented feed on laying hens is uncertain due to the different types of inoculated probiotics, fermentation substrates, and fermentation technology. Hence, this experiment was conducted to investigate the effects of fermented feed with different compound strains on the performance and intestinal health of laying hens. Supplement fermented feed reduced the feed conversion ratio and promoted egg quality. Both dietary treatment (fermented feed A produced Bacillus subtilis, Lactobacillus, and Yeast and fermented feed B produced by C. butyricum and L. salivarius) influenced intestinal immunity and regulated cecal microbial structure. This may be because the metabolites of microorganisms in fermented feed and the reduced pH value inhibited the colonization of harmful bacteria, improved the intestinal morphology, and then had a positive impact on the production performance and albumen quality of laying hens.

Abstract

This experiment was conducted to investigate the effects of different compound probiotics on the performance, cecal microflora, and intestinal immunity of laying hens. A total of 270 Jing Fen No.6 (22-week-old) were randomly divided into 3 groups: basal diet (CON); basal diet supplemented with 6% fermented feed A by Bacillussubtilis,Lactobacillus, and Yeast (FA); and with 6% fermented feed B by C. butyricum and L. salivarius (FB). Phytic acid, trypsin inhibitor, β-glucan concentrations, and pH value in fermented feed were lower than the CON group (p < 0.05). The feed conversion ratio (FCR) in the experimental groups was decreased, while albumen height and Haugh unit were increased, compared with the CON group (p < 0.05). Fermented feed could upregulate the expression of the signal pathway (TLR4/MyD88/NF-κB) to inhibit mRNA expression of pro-inflammatory cytokines (p < 0.05). Fermented feed promoted the level of Romboutsia (in the FA group) Butyricicoccus (in the FB group), and other beneficial bacteria, and reduced opportunistic pathogens, such as Enterocooccus (p < 0.05). Spearman’s correlations showed that the above bacteria were closely related to albumen height and intestinal immunity. In summary, fermented feed can decrease the feed conversion ratio, and improve the performance and intestinal immunity of laying hens, which may be related to the improvement of the cecal microflora structure.

Evaluation of glycemic index, antioxidant capacity, and metabolic effects of a fermented beverage made from Changbai Mountain fruit and vegetables

Fermented foods and beverages have been known to be beneficial when included in the human diet. This study examined the glycemic index (GI) of a fermented beverage (FB) made from Changbai Mountain fruit and vegetables in humans and its antioxidant capacity and metabolic effects in a rat model of diabetes. Twenty healthy volunteers were tested with 50 g of glucose and 50 g equivalent of carbohydrates from FB on two separate days for GI measurement. The rats were randomly divided into blank control group (n = 15) and diabetic model (DM) group (n = 75). DM group were randomly divided into five groups, positive control group, model control group and three FB treatment (2.5, 5, 10 ml/kg·bw·d) groups. The general indices, including blood glucose and lipid levels and antioxidant index, of the rats were measured to investigate the effect of FB. The GI of FB was found to be 56.99, indicating it as a medium GI food. Compared to model control group, the low-dose FB group had lower blood glucose levels and higher high-density lipoprotein cholesterol levels in DM rats (p < .05). Medium- and high-dose FB decreased the serum malonaldehyde levels in DM rats compared to those in the model control group. The FB-treated DM rat groups showed increased serum glutathione and superoxide dismutase levels compared with those in the model control group (p < .05). FB is a medium GI food that plays a protective role against oxidative stress in DM rats. PRACTICAL APPLICATIONS: The present study evaluated the glycemic index of a fermented beverage (FB) made from Changbai Mountain fruit and vegetables in humans and investigated its antioxidant capacity and metabolic effects in a rat diabetes model. The study results may aid in the development of FB from fruits and vegetables and provide a theoretical basis for further research and development.