Fermented Food: Health and Benefit

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Applied Microbiology applmicrobiol	-	-	2021	14.3 Days	CHF 1000	Submit
Fermentation fermentation	3.3	3.8	2015	15.4 Days	CHF 2100	Submit
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900	Submit
Microbiology Research microbiolres	2.1	1.9	2010	15.4 Days	CHF 1600	Submit
Microorganisms microorganisms	4.1	7.4	2013	11.7 Days	CHF 2700	Submit

14 pages, 2121 KiB

Open AccessArticle

Turmeric-Enriched Yogurt: Increased Antioxidant and Phenolic Contents

by Hatice Sıçramaz

Fermentation 2025, 11(3), 127; https://doi.org/10.3390/fermentation11030127 - 5 Mar 2025

This study investigated the potential of turmeric powder as a functional additive to yogurt, specifically focusing on its effect on the antioxidant capacity and phenolic content. Yogurt samples were prepared with 0.5% and 1.0% turmeric powder, leading to increases in pH, antioxidant capacity [...] Read more.

This study investigated the potential of turmeric powder as a functional additive to yogurt, specifically focusing on its effect on the antioxidant capacity and phenolic content. Yogurt samples were prepared with 0.5% and 1.0% turmeric powder, leading to increases in pH, antioxidant capacity (from 10% to 51%), and phenolic content (from 1.39 mg to 30.20 mg per 100 g) compared to plain yogurt. While turmeric showed no antibacterial effects in vitro, its addition resulted in a reduction in yogurt bacteria counts, which remained within the regulatory limits. However, exposure to gastric pH and bile salt conditions led to reductions in the antioxidant activity and total phenolic content of turmeric-enriched yogurt, indicating potential limitations in its stability during digestion. Sensory evaluations revealed a preference for plain yogurt; however, turmeric-enriched yogurts also achieved favorable acceptance scores. These findings indicate that turmeric incorporation can enhance the health benefits of yogurt, offering a promising option for consumers desiring functional dairy products. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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The antioxidant activity of yogurts. C: control (plain yogurt); TP_05: yogurt with 0.5% turmeric; TP_1: yogurt with 1% turmeric. Yogurts with 0.5% and 1.0% turmeric powder, respectively. The lowercase letters indicate differences between sample groups (p < 0.05). Full article ">Figure 2
The total phenolic content of the yogurts. C: control (plain yogurt); TP_05: yogurt with 0.5% turmeric; TP_1: yogurt with 1% turmeric. The lowercase letters indicate differences between sample groups (p < 0.05). Full article ">Figure 3
A biplot of the first two principal components of some of the physicochemical and bioactive properties of the yogurt samples. C: control (plain yogurt); TP_05: yogurt with 0.5% turmeric; TP_1: yogurt with 1% turmeric; AA: antioxidant activity; TPC: total phenolic content; TA: titratable acidity. Full article ">Figure 4
Antibacterial activity of yogurts evaluated on TSB agar inoculated with S. Typhimurium (a), E. coli (b), and S. aureus (c). C: control (plain yogurt), TP_05: yogurt with 0.5% turmeric, and TP_1: yogurt with 1% turmeric. Full article ">Figure 5
The total count of yogurt bacteria. C: control (plain yogurt), TP_05: yogurt with 0.5% turmeric, and TP_1: yogurt with 1% turmeric. d1 and d15 represent storage day 1 and day 15, respectively. The lowercase letters indicate differences between sample groups (p < 0.05). Full article ">Figure 6
The sensory attributes of yogurts. C: control (plain yogurt), TP_05: yogurt with 0.5% turmeric, and TP_1: yogurt with 1% turmeric. Full article ">

16 pages, 5160 KiB

Open AccessArticle

Comparison of the Transformation Ability of the Major Saponins in Panax notoginseng by Penicillum fimorum Enzyme and Commercial β-glucosidase

by Feixing Li, Ruixue Zhang, Dongmei Lin, Jin Yang, Ye Yang, Xiuming Cui and Xiaoyan Yang

Microorganisms 2025, 13(3), 495; https://doi.org/10.3390/microorganisms13030495 - 23 Feb 2025

Viewed by 257

Abstract

Ginsenosides with less sugar groups, which are called minor ginsenosides, might have a greater pharmacological activity and better adsorptive ability, but their content in nature is extremely low. In this study, a strain of Penicillium fimorum with a strong saponin transformation ability was [...] Read more.

Ginsenosides with less sugar groups, which are called minor ginsenosides, might have a greater pharmacological activity and better adsorptive ability, but their content in nature is extremely low. In this study, a strain of Penicillium fimorum with a strong saponin transformation ability was isolated from fresh Gastrodia elata. A comparative biotransformation experiment of the major saponins from Panax notoginseng root were conducted using crude enzymes from P. fimorum and commercial β-glucosidase to produce minor ginsenosides. Specifically, the crude enzyme from P. fimorum was able to transform the major saponins from P. notoginseng root into 13 minor saponins in 72 h, while commercial β-glucosidase was able to transform the same major saponins into 15 minor saponins in 72 h. The most significant difference between these two enzymes is their ability to transform Rb₁. To the best of our knowledge, the biotransformation ability of crude enzymes from P. fimorum is reported here for the first time. These two enzymes have the potential to improve the economic value of P. notoginseng root and expand the methods for preparing minor saponins by transforming major saponins in the total saponins of P. notoginseng root. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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23 pages, 876 KiB

Open AccessReview

Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae

by Monize Bürck, Ailton Cesar Lemes, Mariana Buranelo Egea and Anna Rafaela Cavalcante Braga

Fermentation 2024, 10(12), 649; https://doi.org/10.3390/fermentation10120649 - 16 Dec 2024

Viewed by 1368

Abstract

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation to create safe, nutritious, and sustainable foods, particularly with the incorporation of microalgae. [...] Read more.

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation to create safe, nutritious, and sustainable foods, particularly with the incorporation of microalgae. This review highlights fermentation’s potential benefits and challenges, focusing on microalgae and its metabolites. Bioactive peptides released during microalgae fermentation have garnered attention for their potential health benefits, particularly their antidiabetic actions. Studies suggest that these peptides can help regulate blood glucose levels and improve insulin sensitivity, presenting a promising avenue for developing foods that nourish and contribute to disease prevention. As awareness grows regarding health and sustainability, there is an increasing demand for safe and sustainable food options. Fermented products, particularly those utilizing microalgae, are often perceived positively by among consumers owing to their perceived benefits. Educating consumers on the advantages of fermented foods, including their nutritional value and sustainability, can further enhance market acceptance and commercialization. Thus, the present work aims to explore the literature to study the potential and challenges of fermentation as a tool to produce sustainable foods, focusing on microalgae as an ingredient. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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33 pages, 10865 KiB

Open AccessArticle

A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium

by Yingxian Guan, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng and Jie Gang

Fermentation 2024, 10(12), 618; https://doi.org/10.3390/fermentation10120618 - 3 Dec 2024

Cited by 1 | Viewed by 795

Abstract

Dietary intervention is the basis for the treatment of diabetes mellitus. This study employed Ganoderma lucidum (GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and [...] Read more.

Dietary intervention is the basis for the treatment of diabetes mellitus. This study employed Ganoderma lucidum (GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and systematically investigated the impact of fermentation on the nutritional quality, structural characteristics, and functional properties of OPP. The results indicated that the triterpene content in F-OPPF significantly increased from 8.53 mg/g to 17.23 mg/g under optimal conditions (temperature: 28 °C, inoculum size: 10%, material quantity: 36 g/250 mL, and fermentation time: day 13). Fermentation resulted in enhanced nutritional quality, with increased contents of protein, soluble protein, crude fiber, ash, mineral elements, essential amino acids, polysaccharides, flavonoids, and total phenols. Mycelium not only enveloped the OPP surface but also penetrated its interior, forming a porous honeycomb-like structure. The types of reactive groups and crystals (C + V-type) were not changed after fermentation, while the crystallinity increased. F-OPPF exhibited positive changes in thermogravimetric properties, antioxidant and hypoglycemic activities, and adsorption capacity of insoluble dietary fiber. Additionally, incorporating F-OPPF into the diet markedly reduced fasting blood glucose levels and promoted weight gain in T2DM rats induced by a high-fat diet and streptozotocin. The fermented groups exhibited improvements in glyco- and lipo-metabolism, oxidative stress, and the function and pathological morphology of the pancreas, liver, and kidneys compared to the unfermented group. Collectively, these findings suggested that GL mycelium fermentation enhanced the nutritional and functional values of OPP, and F-OPPF holds potential as a raw material for developing diabetic-friendly foods. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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16 pages, 4159 KiB

Open AccessArticle

Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry

by Mengze Wang, Yuxin Liu, Xing Guo, Yuping Ding and Dejiang Liu

Fermentation 2024, 10(10), 494; https://doi.org/10.3390/fermentation10100494 - 26 Sep 2024

Viewed by 1071

Abstract

Hongqu rice wine is a traditional Chinese yellow wine produced from a single ingredient. To enhance the competitiveness of the product and better adapt to market development trends, the development of a complexed Hongqu rice wine using a variety of ingredients is necessary [...] Read more.

Hongqu rice wine is a traditional Chinese yellow wine produced from a single ingredient. To enhance the competitiveness of the product and better adapt to market development trends, the development of a complexed Hongqu rice wine using a variety of ingredients is necessary to enhance the nutritional value of the product and diversify its flavor. This study explored production technology for the development of a complexed Hongqu rice wine using kiwiberry as the raw material. The mixed fermentation process was optimized using single-factor experiments and response surface methodology (RSM). The optimal conditions were a juice addition time of 93 h, a fermentation temperature of 31 °C, and a juice addition amount of 75 g/100 g. Under these conditions, the complexed Hongqu rice wine had an alcohol content of 8.7% vol, a total phenolic content of 0.42 mg GAE/mL, and a total flavonoid content of 0.32 mg CE/mL. In total, 27 metabolites were identified. The relative levels of 15 metabolites, including quercetin-3-glucoside and rutin, increased significantly after the adding of the kiwiberry (VIP > 1.0, p < 0.05, FC > 2). Antioxidant activity experiments showed that the Hongqu rice wine had notable antioxidant capacity and that adding the kiwiberry significantly enhanced this capacity. Additionally, the complexed Hongqu rice wine exhibited hypoglycemic and bile acid-binding properties. It achieved 78.68 ± 0.44% inhibition of α-amylase and 58.02 ± 0.50% inhibition of α-glucosidase. The binding activities with sodium glycocholate, sodium cholate, and sodium taurocholate were 40.25 ± 0.64%, 49.08 ± 1.05%, and 60.58 ± 0.80%, respectively. Consequently, a complexed Hongqu rice wine rich in quercetin-3-glucoside and rutin, with notable antioxidant activities, was developed. This wine has potential applications in functional food development. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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Single-factor experiment results. Values with different letters indicate significant differences (p < 0.05). (A) effect of juice addition time on alcohol content, (B) effect of fermentation temperature on alcohol content, (C) effect of juice addition amount on alcohol content, (D) effect of juice addition time on sensory score, (E) effect of fermentation temperature on sensory score, and (F) effect of juice addition amount on sensory scores. Full article ">Figure 2
Response surface and contour plots of alcohol content: (A,D) effects of juice addition time and fermentation temperature, (B,E) effects of juice addition time and juice addition amount, and (C,F) effects of fermentation temperature and juice addition amount. Full article ">Figure 3
Response surface and contour plots for sensory score: (A,D) effects of juice addition time and fermentation temperature, (B,E) effects of juice addition time and juice addition amount, and (C,F) effects of fermentation temperature and juice addition amount. Full article ">Figure 4
Functional component contents in Hongqu rice wine and complexed Hongqu rice wine: (A) polyphenol content and (B) flavonoid content. “***” represents “p < 0.001”.“****” represents “p < 0.0001”. Full article ">Figure 5
Metabolomic analysis of Hongqu rice wine and complexed Hongqu rice wine: (A) PCA score plot, (B) OPLS-DA score plot, (C) VIP plot, and (D) clustering heatmap. Full article ">Figure 6
Antioxidant capacities of Hongqu rice wine and complexed Hongqu rice wine: (A) DPPH radical scavenging capacity, (B) ABTS radical scavenging capacity, (C) OH radical scavenging capacity, and (D) Fe3⁺ reducing power. “***” represents “p < 0.001”.“****” represents “p < 0.0001”. Full article ">Figure 7
In vitro inhibitory activities of Hongqu rice wine and complexed Hongqu rice wine on key metabolic enzymes for carbohydrates and lipids: (A) α-Amylase inhibitory activity and (B) α-Glucosidase inhibitory activity. “*” represents “p < 0.05”.“****” represents “p < 0.0001”. Full article ">Figure 8
Bile acid-binding capacities of Hongqu rice wine and complexed Hongqu rice wine: (A) sodium cholate-binding capacity, (B) sodium taurocholate-binding capacity, and (C) sodium glycocholate-binding capacity. “*” represents “p < 0.05”.“****” represents “p < 0.0001”. Full article ">

18 pages, 3515 KiB

Open AccessArticle

Identification of Bioactive Substances Derived from the Probiotic-Induced Bioconversion of Lagerstroemia speciosa Pers. Leaf Extract That Have Beneficial Effects on Diabetes and Obesity

by Byung Chull An, Sang Hee Kwak, Jun Young Ahn, Hye Yeon Won, Tae Hoon Kim, Yongku Ryu and Myung Jun Chung

Microorganisms 2024, 12(9), 1848; https://doi.org/10.3390/microorganisms12091848 - 6 Sep 2024

Viewed by 1162

Abstract

Lagerstroemia speciosa L. (Banaba) has been used as a functional food because of its diuretic, decongestant, antipyretic, anti-hyperglycemic, and anti-adipogenic activities. Triterpene acids, including corosolic acid, oleanolic acid, and asiatic acid, are the principal phytochemicals in Banaba and are potentially anti-diabetic substances, owing [...] Read more.

Lagerstroemia speciosa L. (Banaba) has been used as a functional food because of its diuretic, decongestant, antipyretic, anti-hyperglycemic, and anti-adipogenic activities. Triterpene acids, including corosolic acid, oleanolic acid, and asiatic acid, are the principal phytochemicals in Banaba and are potentially anti-diabetic substances, owing to their effect on blood glucose concentration. Bioconversion of Banaba leaf extract (BLE) by Lactobacillus plantarum CBT-LP3 improved the glucose uptake, insulin secretion, and fat browning of this functional food. Furthermore, we identified asiatic acid, which was found to be increased by 3.8-fold during the L. plantarum CBT-LP3-mediated bioconversion process using metabolite profiling. Most previous studies have focused on corosolic acid, another triterpene acid that is a known anti-diabetic compound and is used to standardize BLE preparations. However, asiatic acid is the second most common of the triterpene acids and is also well known to have anti-diabetic properties. The present study has provided strong evidence that asiatic acid represents an alternative to corosolic acid as the most important active compound. These results suggest that the probiotic-mediated bioconversion of BLE may improve the anti-diabetic effects of this functional food. This implies that the consumption of a probiotic should be encouraged for people undergoing BLE treatment to improve its anti-diabetic effects. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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Cytotoxicity of each substance. The cytotoxicity of each test substance was assessed prior to further experiments. (A) Two-microliter (2% v/v) aliquots of each substance were added to 3T3-L1 cells for 48 h, and the viability of the cells was then determined using a multiplate reader and a WST-8 Cell Viability Assay Kit. The data are the mean ± SEM of three independent experiments (n = 6). (B) Two-microliter (2% v/v) aliquots of each substance were incubated with INS-1 cells for 48 h, and the cell viability was then determined using a microplate reader and a WST-8 Cell Viability Assay Kit. The data are the mean ± SEM of three independent experiments (n = 5). * p < 0.05 and **** p < 0.0001 vs. control. Full article ">Figure 2
Effects of each substance on glucose uptake by 3T3-L1 cells. (A) Scheme for the experiment. (B) Glucose uptake, determined at the pre-adipocyte stage, in the absence of methylxanthine, dexamethasone, and insulin (MDI) treatment. The data are the mean ± SEM of three independent experiments (n = 3). * p < 0.05 vs. control. (C) Glucose uptake, determined after adipocyte differentiation resulting from the MDI treatment of 3T3-L1 cells, determined using a Glucose Uptake-GloTM Assay kit. The data are the mean ± SEM for three independent experiments (n = 4). # p < 0.05 vs. preadipocyte, **** p < 0.0001 vs. MDI. (D) Relative mRNA expression of glucose uptake-related genes in 3T3-L1 cells, measured using qPCR, with Actb as the reference gene. The data are the mean ± SEM of three independent experiments (n = 4). #### p < 0.0001 vs. preadipocyte, and ** p < 0.01, *** p < 0.001 and **** p < 0.0001 vs. vehicle. Full article ">Figure 3
Induction of browning of 3T3-L1 cells by each substance. (A) To determine whether each substance affected the total lipid content of the 3T3-L1 cells, we examined the cells after ORO staining using a bright-field microscope (magnification ×4). The stain was then eluted from the cells using 100% isopropanol and the absorbance of the eluted stain was measured at 490 nm. The data are the mean ± SEM of three independent experiments (n = 5). #### p < 0.0001 vs. preadipocyte and ** p < 0.01 vs. vehicle. (B) To determine whether each substance affected the mRNA expression of lipolysis-related genes, their expression was measured using qPCR and Actb as the reference gene. The data are the mean ± SEM of three independent experiments (n = 4). #### p < 0.0001 vs. preadipocyte, **** p < 0.0001 vs. vehicle. (C) To determine whether each substance stimulated browning in 3T3-L1 cells, the number and size of the cells were counted using a bright-field microscope (magnification ×10). A low value indicated morphologically changed 3T3-L1 cells which are significantly reduced adipocytes in cytosol. (D) To determine whether each substance affected the mRNA expression of the white adipocyte marker gene (WDNM1) and brown adipocyte marker gene (UCP-1), their expression was measured using qPCR with Actb as the reference gene. The data are the mean ± SEM of three independent experiments (Left: n = 3, Right: n = 4). #### p < 0.0001 and ### p < 0.001 vs. preadipocyte, **** p < 0.0001, ** p < 0.01, and * p < 0.05, vs. vehicle. Full article ">Figure 4
Effect of each substance on insulin secretion. (A) To determine the effects of each substance on insulin secretion by INS-1 cells, the cells were incubated under normal and high-glucose conditions, and the insulin concentration of the medium was measured using a Human Insulin ELISA kit. The data are the mean ± SEM of three independent experiments (Left: n = 3, Right: n = 3). ### p < 0.001 vs. KRBH, **** p < 0.0001, *** p < 0.001, ** p < 0.01 vs. vehicle. (B) To evaluate the recovery of INS-1 cells from STZ-induced damage in the presence of each test substance, a WST-8 Cell Viability Assay Kit was used. The data are the mean ± SEM of three independent experiments (n = 3). * p < 0.01 vs. control. (C) To determine how each substance could affect cell survival following TBHP treatment, which rapidly increases ROS production by cells, the ROS-scavenging properties of each substance in INS-1 cells was investigated using L-ascorbic acid as a positive control. The data are the mean ± SEM of three independent experiments (n = 6). **** p < 0.0001 vs. control. Full article ">Figure 5
Comparison of the metabolomic profiles of BLE and BBLE. A PLS-DA score plot and Venn diagram derived from the LC-MS data are shown. (A) Partial least-squares discriminant analysis (PLS-DA) was performed to obtain a global overview of the difference in the metabolites present in BLE and BBLE. (B) Venn diagram of the number of annotated metabolites in BLE and BBLE, obtained using negative ion mode. (C) Volcano plot of the metabolites present at differing concentrations in BLE and BBLE. The p-value was calculated using Student’s t-test. Red dots denote significant (p < 0.05) differences with fold changes >2; blue dots represent significant differences (p < 0.05), black dots represent a fold change >2, and clear dots represent no significance (p > 0.05) and a fold change < 2. Full article ">Figure 6
L. plantarum CBT-LP3-mediated conversion of ursolic acid to asiatic acid. (A) To determine whether asiatic acid can stimulate glucose uptake in 3T3-L1 cells, we measured the glucose uptake in the presence of insulin (0.25 nM) and asiatic acid in 3T3-L1 cells at the preadipocyte stage. The data are the mean ± SEM of three independent experiments (n = 4). ** p < 0.01 vs. control. (B) To evaluate the L. plantarum CBT-LP3-mediated bioconversion of ursolic acid to asiatic acid, L. plantarum CBT-LP3 cells (104 cfu) were incubated in M9 culture media in the presence of ursolic acid (100 μg/mL) at 37 °C for 72 h. The two polar metabolites, ursolic acid and its product asiatic acid (blue circle), were extracted using a double volume of butanol (v/v), which was then completely evaporated. The mixture was resuspended in methanol and then HPLC analysis was performed. Full article ">

11 pages, 484 KiB

Open AccessArticle

Artisanal Cream Cheese Fermented with Kefir Grains

by Denise Rossi Freitas, Eliana Setsuko Kamimura and Mônica Roberta Mazalli

Fermentation 2024, 10(8), 420; https://doi.org/10.3390/fermentation10080420 - 13 Aug 2024

Cited by 1 | Viewed by 1309

Abstract

This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one [...] Read more.

This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one with added cream, and for the analysis of the fatty acid profile, both cream cheeses were compared with commercial cream cheese. The artisanal cream cheese had a high amount of lactic acid bacteria characterizing the product formed by Lactobacilli and a low concentration of lactose due to the fermentation process. Compared to commercial cream cheese, our products without and with added cream had a higher concentration of short-chain fatty acids (SCFAs), especially butyric acid, which is important for the health of the gastrointestinal tract, omega 3, and oleic fatty acid, which has been associated with the prevention and control of some diseases. Overall, the artisanal cream cheese cream with fermented cream with kefir grains is a functional product with an innovative character compared to current products on the market and was well accepted by the younger public. This new product comes as an option for those who need to change their eating habits and maintain a healthy lifestyle. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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28 pages, 2877 KiB

Open AccessArticle

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

by Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt and Aylin W. Sahin

Fermentation 2024, 10(7), 360; https://doi.org/10.3390/fermentation10070360 - 16 Jul 2024

Cited by 3 | Viewed by 2201

Abstract

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for [...] Read more.

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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Light transmission profiles of the QF (A), QFA (B), and QFR (C) emulsions. Full article ">Figure 2
Protein profiles of the quinoa ingredients with the reference ladder on the first position (L), followed by the QF (A), QFA (B), and QFR (C). Full article ">Figure 3
Differences in aroma intensity during fermentation compared to the quinoa flour based on GC-FID peak area (ΔQFA = QFA − QF and ΔQFR = QFR − QF) of compounds showing a significant difference (minimum of one for at least one of the fermented ingredients). Full article ">Figure 4
Changes in organic acid concentrations of the quinoa flour fermented with Aspergillus oryzae (QFA) or Rhizopus oligosporus (QFR) compared to the quinoa flour (QF) (ΔQFA = QFA − QF and ΔQFR= QFR − QF) as detected by MS-Omics and expressed as g/100 g on a dry matter basis. Full article ">Figure A1
Detailed FODMAP contents of quinoa flour (QF) and quinoa flour fermented with Aspergillus oryzae (QFA) and Rhizopus oligosporus (QFR), expressed as g/100 g ± standard deviation on a dry matter basis. Values within a row, followed by different letters, are significantly different (p < 0.05). Full article ">Figure A2
Particle size distribution for the QF, QFA, and QFR, expressed as volume density [%] as a function of size [μm]. Full article ">Figure A3
WordClouds for the QF (A), QFA (B), and QFR (C) based on the aroma detected by olfactometry. Larger font sizes indicate the predominance of aromas associated with the compounds. Full article ">Figure A4
Differences in aroma intensity during fermentation compared to the quinoa flour (ΔQFA = QFA − QF and ΔQFR = QFR − QF) for the unknown compounds having a significant difference (minimum of one for at least one of the fermented ingredients). Full article ">

20 pages, 1181 KiB

Open AccessReview

Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova

Fermentation 2024, 10(7), 359; https://doi.org/10.3390/fermentation10070359 - 16 Jul 2024

Cited by 9 | Viewed by 2786

Abstract

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey [...] Read more.

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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16 pages, 1159 KiB

Open AccessArticle

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture

by Sitha Chan, Kaemwich Jantama, Chutinun Prasitpuriprecha, Supasson Wansutha, Chutchawan Phosriran, Laddawan Yuenyaow, Kuan-Chen Cheng and Sirima Suvarnakuta Jantama

Foods 2024, 13(13), 2150; https://doi.org/10.3390/foods13132150 - 7 Jul 2024

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Abstract

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for [...] Read more.

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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