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Han J, Zhao X, Zhao X, Wang Q, Li P, Gu Q. Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14931-14946. [PMID: 37792666 DOI: 10.1021/acs.jafc.3c05269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/06/2023]
Abstract
γ-Aminobutyric acid (GABA) is an important nonprotein amino acid that extensively exists in nature. At present, GABA is mainly obtained through chemical synthesis, plant enrichment, and microbial production, among which microbial production has received widespread attention due to its safety and environmental benefits. After using microbial fermentation to obtain GABA, it is necessary to be isolated and purified to ensure its quality and suitability for various industries such as food, agriculture, livestock, pharmaceutics, and others. This article provides a comprehensive review of the different sources of GABA, including its presence in nature and the synthesis methods. The factors affecting the production of microbial-derived GABA and its isolation and purification methods are further elucidated. Moreover, the main physiological functions of GABA and its application in different fields are also reviewed. By advancing our understanding of GABA, we can unlock its full potential and further utilize it in various fields to improve human health and well-being.
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Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
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Zhang Y, Zhu M, Lu W, Zhang C, Chen D, Shah NP, Xiao C. Optimizing Levilactobacillus brevis NPS-QW 145 Fermentation for Gamma-Aminobutyric Acid (GABA) Production in Soybean Sprout Yogurt-like Product. Foods 2023; 12:foods12050977. [PMID: 36900494 PMCID: PMC10000865 DOI: 10.3390/foods12050977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 03/02/2023] Open
Abstract
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean sprouts can be treated as a fermentation substrate for making functional products. This study demonstrated the benefits of using soybean sprouts as a medium to produce GABA by Levilactobacillus brevis NPS-QW 145 when monosodium glutamate (MSG) is the substrate. Based on this method, a GABA yield of up to 2.302 g L-1 was obtained with a soybean germination time of one day and fermentation of 48 h with bacteria using 10 g L-1 glucose according to the response surface methodology. Research revealed a powerful technique for producing GABA by fermentation with Levilactobacillus brevis NPS-QW 145 in foods and is expected to be widely used as a nutritional supplement for consumers.
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Affiliation(s)
- Yue Zhang
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Mengjiao Zhu
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Wenjing Lu
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Cen Zhang
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Di Chen
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
| | - Nagendra P. Shah
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong
- Correspondence: (N.P.S.); (C.X.)
| | - Chaogeng Xiao
- Institute of Food Science, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China
- Correspondence: (N.P.S.); (C.X.)
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3
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Fan X, Yu L, Shi Z, Li C, Zeng X, Wu Z, Pan D. Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954. J Dairy Sci 2023; 106:852-867. [PMID: 36494222 DOI: 10.3168/jds.2022-22590] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 09/02/2022] [Indexed: 12/12/2022]
Abstract
This study developed and characterized a γ-aminobutyric acid (GABA)-enriched yogurt fermented by Levilactobacillus brevis CGMCC1.5954. The GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control group. Furthermore, there was a significant improvement in the aroma, hardness, adhesion, cohesiveness, and gelatinousness of yogurt. The chromatography and metabolomics analyses further confirmed the high GABA content in yogurt and its nutritional value, and the metabolic pathway for GABA production by L. brevis 54 was identified. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography-mass spectrometry, of which 2-nonanone and 2-heptanone may be responsible for the high odor score of GABA-enriched yogurt. This study developed a nutritious and unique GABA-enriched flavored yogurt, summarized the metabolic pathway of GABA, and provided a flavor fingerprint that could guide the production of specifically flavored yogurts.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Luyun Yu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Chunwei Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
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Sassi S, Ilham Z, Jamaludin NS, Halim-Lim SA, Shin Yee C, Weng Loen AW, Poh Suan O, Ibrahim MF, Wan-Mohtar WAAQI. Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation. FERMENTATION-BASEL 2022; 8:409. [DOI: 10.3390/fermentation8080409] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, the isolate produced 293.43 mg/L of GABA after 5 days of cultivation, compared to 217.13 mg/L under anaerobic conditions. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations were examined to improve GABA yield. MSG had the most significant impact on GABA and GABA synthesis was not suppressed even at high NaCl concentrations. Data showed that a pH of 8, MSG content of 5 g/L, and 20% NaCl were the best culture conditions. The ultimate yield was improved to 653.101 mg/L, a 2.22-fold increase (293.43 mg/L). This design shows that the bacteria THSK has industrial GABA production capability and can be incorporated into functional food.
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Garavand F, Daly DF, Gómez-Mascaraque LG. The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mohsin AZ, Marzlan AA, Muhialdin BJ, Wai LK, Mohammed NK, Meor Hussin AS. Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Gu X, Zhang R, Zhao J, Li C, Guo T, Yang S, Han T, Kong J. Fast-acidification promotes GABA synthesis in response to acid stress in Streptococcus thermophilus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113671] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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8
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Zhang L, Yue Y, Wang X, Dai W, Piao C, Yu H. Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue). Bioprocess Biosyst Eng 2022; 45:1111-1123. [PMID: 35179639 DOI: 10.1007/s00449-022-02702-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 01/28/2022] [Indexed: 12/27/2022]
Abstract
γ-Aminobutyric acid (GABA) is a non-protein amino acid with a variety of physiological functions. Recently, yeast Kluyveromyces marxianus strains involved in the catabolism and anabolism of GABA can be used as a microbial platform for GABA production. Okara, rich in nutrients, can be used as a low-cost fermentation substrate for the production of functional materials. This study first proved the advantages of the okara medium to produce GABA by K. marxianus C21 when L-glutamate (L-Glu) or monosodium glutamate (MSG) is the substrate. The highest production of GABA was obtained with 4.31 g/L at optimization condition of culture temperature 35 °C, fermentation time 60 h, and initial pH 4.0. Furthermore, adding peptone significantly increased the GABA production while glucose and vitamin B6 had no positive impact on GABA production. This research provided a powerful new strategy of GABA production by K. marxianus C21 fermentation and is expected to be widely utilized in the functional foods industry to increase GABA content for consumers as a daily supplement as suggested.
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Affiliation(s)
- Lei Zhang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Yang Yue
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China.
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China.
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China.
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China.
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Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Cell factory for γ-aminobutyric acid (GABA) production using Bifidobacterium adolescentis. Microb Cell Fact 2022; 21:33. [PMID: 35255900 PMCID: PMC8903651 DOI: 10.1186/s12934-021-01729-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Accepted: 12/20/2021] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Bifidobacteria are gram-positive, probiotic, and generally regarded as safe bacteria. Techniques such as transformation, gene knockout, and heterologous gene expression have been established for Bifidobacterium, indicating that this bacterium can be used as a cell factory platform. However, there are limited previous reports in this field, likely because of factors such as the highly anaerobic nature of this bacterium. Bifidobacterium adolescentis is among the most oxygen-sensitive Bifidobacterium species. It shows strain-specific gamma-aminobutyric acid (GABA) production. GABA is a potent bioactive compound with numerous physiological and psychological functions. In this study, we investigated whether B. adolesentis could be used for mass production of GABA.
Results
The B. adolescentis 4–2 strain isolated from a healthy adult human produced approximately 14 mM GABA. It carried gadB and gadC, which encode glutamate decarboxylase and glutamate GABA antiporter, respectively. We constructed pKKT427::Pori-gadBC and pKKT427::Pgap-gadBC plasmids carrying gadBC driven by the original gadB (ori) and gap promoters, respectively. Recombinants of Bifidobacterium were then constructed. Two recombinants with high production abilities, monitored by two different promoters, were investigated. GABA production was improved by adjusting the fermentation parameters, including the substrate concentration, initial culture pH, and co-factor supplementation, using response surface methodology. The optimum initial cultivation pH varied when the promoter region was changed. The ori promoter was induced under acidic conditions (pH 5.2:4.4), whereas the constitutive gap promoter showed enhanced GABA production at pH 6.0. Fed-batch fermentation was used to validate the optimum fermentation parameters, in which approximately 415 mM GABA was produced. The conversion ratio of glutamate to GABA was 92–100%.
Conclusion
We report high GABA production in recombinant B. adolescentis. This study provides a foundation for using Bifidobacterium as a cell factory platform for industrial production of GABA.
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11
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Fermented foods: an update on evidence-based health benefits and future perspectives. Food Res Int 2022; 156:111133. [DOI: 10.1016/j.foodres.2022.111133] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/15/2022]
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12
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Jiang X, Xu Q, Zhang A, Liu Y, Zhao L, Gu L, Yuan J, Jia H, Shen X, Li Z, Cao D, Zhang D. Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans ( Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms. Front Nutr 2021; 8:693862. [PMID: 34568402 PMCID: PMC8458712 DOI: 10.3389/fnut.2021.693862] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 07/29/2021] [Indexed: 12/17/2022] Open
Abstract
This study aimed to investigate the optimal hypoxic and monosodium glutamate (MSG) stress conditions for the enrichment of γ-Aminobutyric acid (GABA) in germinating adzuki beans and to reveal the potential underlying molecular mechanisms of GABA accumulation. Using single-factor experiments and response surface model, we investigated the effects of germination time, germination temperature, vacuum time, and MSG concentration on GABA contents, and further explored the activity and gene expression of glutamate decarboxylase (GAD) and polyamine oxidase (PAO) critical rate restriction enzymes during GABA synthesis. The optimal soaking temperature, soaking time, and pH conditions were 35°C, 16 h, and 5, respectively. Furthermore, the optimal germination conditions for optimal GABA enrichment were 48 h, 1.99 mg/ml MSG concentration, germination temperature of 31.49°C, and vacuum time of 15.83 h. Under such conditions, the predicted GABA concentration was 443.57 ± 7.18 mg/100 g, with no significant difference between the predicted and experimental data. The vacuum + MSG (FZM) treatment has a maximum contribution rate of GABA to 38.29%, which significantly increase GABA content, and the increase was associated with increased GAD and PAO activity. In addition, MSG in combination with vacuum treatment could significantly induce VaGAD4 and VaGAD6 genes in 2 days germination of adzuki beans. According to the results of the present study, vacuum + MSG treatment is an effective approach to enhancing GABA accumulation in germinating adzuki beans, which could be employed in enhancing the functional quality of germinating adzuki beans.
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Affiliation(s)
- Xiujie Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Qingpeng Xu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Aiwu Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yong Liu
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Liqin Zhao
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Liwei Gu
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jianbin Yuan
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Hongdou Jia
- Experimental Equipment Management Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xinting Shen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongmei Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.,College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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Liu W, Li H, Liu L, Ko K, Kim I. Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi. J Appl Microbiol 2021; 132:1967-1977. [PMID: 34570423 DOI: 10.1111/jam.15306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 12/15/2022]
Abstract
AIMS This study aimed to screen the γ-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) from kimchi, and investigate the glutamate decarboxylase (GAD) activity of the highest GABA-producing strain. METHODS AND RESULTS Seven strains of LAB were screened from kimchi with GABA-producing activity. Strain Levilactobacillus brevis F109-MD3 showed the highest GABA-producing ability. It produced GABA at a concentration of 520 mmol l-1 with a 97.4% GABA conversion rate in MRS broth containing 10% monosodium glutamate for 72 h. The addition of pyridoxal 5'-phosphate had no significant effect on the GAD activity of L. brevis F109-MD3. The optimal pH range of GAD was 3.0-5.0 and the optimal temperature was 65°C. The D value of GAD at 50, 60 and 70°C was 7143, 971 and 124 min respectively and Z value was 11.36°C. CONCLUSIONS Seven strains isolated from kimchi, especially F109-MD3, showed high GABA-production ability even in the high concentrations of MSG at 7.5% and 10%. The GAD activity showed an effective broad pH range and higher optimal temperature. SIGNIFICANCE AND IMPACT OF THE STUDY These seven strains could be potentially useful for food-grade GABA production and the development of healthy foods.
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Affiliation(s)
- Wenli Liu
- China Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,School of Food Engineering, Ludong University, Yantai, China.,Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai, China.,Bionanotechnology Institute, Ludong University, Yantai, China
| | - Long Liu
- China Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Kanghee Ko
- Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
| | - Incheol Kim
- Department of Food Engineering, Mokpo National University, Jeonnam, Republic of Korea
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14
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Das G, Paramithiotis S, Sundaram Sivamaruthi B, Wijaya CH, Suharta S, Sanlier N, Shin HS, Patra JK. Traditional fermented foods with anti-aging effect: A concentric review. Food Res Int 2020; 134:109269. [PMID: 32517898 DOI: 10.1016/j.foodres.2020.109269] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/08/2020] [Accepted: 04/20/2020] [Indexed: 12/22/2022]
Abstract
Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the composition and dynamics of the developing micro-communities, since the major aim was standardization and commercial exploitation of the products. Soon it was realized that consumption of these products was associated with an array of health benefits, such as anti-hypertensive, anti-inflammatory, anti-diabetic, anti-carcinogenic and anti-allergenic activities. These were credited to the microorganisms present in the fermented products as well as their metabolic activities and the bio-transformations that took place during the fermentation process. Aging has been defined as a gradual decline in the physiological function and concomitantly homeostasis, which is experienced by all living beings over time, leading inevitably to age-associated injuries, diseases, and finally death. Research has focused on effective strategies to delay this process and thus increase both lifespan and well-being. Fermented food products seem to be a promising alternative due to the immunomodulatory effect of microorganisms and elevated amounts of bioactive compounds. Indeed, a series of anti-aging related benefits have been reported, some of which have been attributed to specific compounds such as genistein and daidzein in soybeans, while others are yet to be discovered. The present article aims to collect and critically discuss all available literature regarding the anti-aging properties of fermented food products.
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Affiliation(s)
- Gitishree Das
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Sigit Suharta
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Nevin Sanlier
- Ankara Medipol University, School of Health Science, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, South Korea
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea.
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15
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Melini F, Melini V, Luziatelli F, Ficca AG, Ruzzi M. Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients 2019; 11:E1189. [PMID: 31137859 PMCID: PMC6567126 DOI: 10.3390/nu11051189] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Revised: 05/23/2019] [Accepted: 05/24/2019] [Indexed: 02/07/2023] Open
Abstract
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.
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Affiliation(s)
- Francesca Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Francesca Luziatelli
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
| | - Anna Grazia Ficca
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
| | - Maurizio Ruzzi
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
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