Fermentation

Editorial

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3 pages, 168 KiB

Open AccessEditorial

Health and Bioactive Compounds of Fermented Foods and By-Products

by Anna Paula Azevedo de Carvalho and Carlos Adam Conte-Junior

Fermentation 2024, 10(1), 13; https://doi.org/10.3390/fermentation10010013 - 22 Dec 2023

Viewed by 1145

Abstract

Some microorganisms can increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules in foods after fermentation [...] Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

Research

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19 pages, 1918 KiB

Open AccessArticle

The Effect of Fermented Momordica charantia with Leuconostoc mesenteroides MKSR on Metabolic Complications Induced by High-Fat High-Cholesterol Diet in C57BL/6 Mice

by Heewon Moon, Jung-Heun Ha, Jisu Lee, Hyunsoo Jang, Dain Kwon, Minji Cho, Dahyun Kang, Inyong Kim and Misook Kim

Fermentation 2023, 9(8), 718; https://doi.org/10.3390/fermentation9080718 - 28 Jul 2023

Cited by 3 | Viewed by 1352

Abstract

This study aimed to investigate the beneficial effects of Momordica charantia (MC) extract and MC fermented with Leuconostoc mesenteroides MKSR (FMC) on high-fat and high-cholesterol diet-induced metabolic complications. Male C57BL/6 mice were divided into six groups: normal diet (ND), high-fat and high-cholesterol diet [...] Read more.

This study aimed to investigate the beneficial effects of Momordica charantia (MC) extract and MC fermented with Leuconostoc mesenteroides MKSR (FMC) on high-fat and high-cholesterol diet-induced metabolic complications. Male C57BL/6 mice were divided into six groups: normal diet (ND), high-fat and high-cholesterol diet (HFCD), HFCD with 1% MC extract (HFCD + 1M), HFCD with 4% MC extract (HFCD + 4M), HFCD with 1% fermented MC (HFCD + 1F), and HFCD with 4% fermented MC (HFCD + 4F). After 12 weeks of dietary intervention, the consumption of MC fermented with L. mesenteroides MKSR resulted in significant decreases in white adipose tissue weights (epididymal adipose tissue and retroperitoneal adipose tissue), serum alanine aminotransferase activity, and hepatic triglyceride levels. FMC also lowered total hepatic cholesterol content, improved glucose clearance during the oral glucose tolerance and insulin tolerance tests, and increased fecal cholesterol efflux from the enterohepatic circulation. Furthermore, the FMC notably increased hepatic mRNA expressions, which may indicate a compensatory mechanism against induced cholesterol efflux. Moreover, FMC induced both adipogenic (sterol regulatory element-binding protein 1c) and lipolytic (lipoprotein lipase, peroxisome proliferator-activated receptor alpha, and adiponectin) mRNA expressions. These findings suggest that fermentation with the probiotic L. mesenteroides MKSR enhances the beneficial effects of MC, preventing metabolic complications associated with a high-fat diet. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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12 pages, 3991 KiB

Open AccessFeature PaperArticle

In Vitro Mycotoxin Decontamination by Saccharomyces cerevisiae Strains Isolated from Bovine Forage

by Victor Farias Moebus, Leonardo de Assunção Pinto, Felipe Braz Nielsen Köptcke, Kelly Moura Keller, Marcos Aronovich and Luiz Antonio Moura Keller

Fermentation 2023, 9(7), 585; https://doi.org/10.3390/fermentation9070585 - 22 Jun 2023

Cited by 2 | Viewed by 1239

Abstract

Aflatoxin B1 (AFB1) and Zearalenone (ZEN) are among the most common and important mycotoxin contaminants in agricultural products, with AFB1 comprising a liver carcinogen and ZEN responsible for reproductive dysfunctions. As mycotoxins are heat-stable, their removal is carried out mainly by anti-mycotoxin additives. [...] Read more.

Aflatoxin B1 (AFB1) and Zearalenone (ZEN) are among the most common and important mycotoxin contaminants in agricultural products, with AFB1 comprising a liver carcinogen and ZEN responsible for reproductive dysfunctions. As mycotoxins are heat-stable, their removal is carried out mainly by anti-mycotoxin additives. This includes the yeast Saccharomyces cerevisiae. In this context, this study aimed to evaluate the in vitro detoxification of AFB1 and ZEN at pH 3 and 6 by three S. cerevisiae strains isolated from bovine forage, coded LL74, LL08, and LL83, determining the adsorption and biotransformation capacities of each strain. The yeast were freeze-dried and added, in triplicate, at 0, 0.5, 1.0, 1.5, and 2.0 mg mL⁻¹ to a static gastrointestinal model. Final mycotoxin concentrations were determined by HPLC-FL. The evaluated strains exhibited high mycotoxin adsorption rates (20–55%), especially the LL08 strain, although low biotransformation, both equivalent to a commercial strain. The results indicate that pH does not interfere in AFB1 detoxification, while the use of 2.0 mg mL⁻¹ of the LL83 S. cerevisiae strain led to higher ZEN adsorption at pH 3. The investigated strains indicate the possibility for use in in vivo conditions and high potential for commercial applications, with LL08 as the most promising strain. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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14 pages, 882 KiB

Open AccessEditor’s ChoiceArticle

Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation

by Jiwoo Kim, Sungryul Yu, Yoonhwa Jeong and Misook Kim

Fermentation 2023, 9(6), 523; https://doi.org/10.3390/fermentation9060523 - 29 May 2023

Cited by 4 | Viewed by 1163

Abstract

Momordica charantia (MC; commonly known as bitter melon) was fermented with Leuconostoc mesenteroides MKJW, MKSR, and KCTC 3719 (LM), and Leuconosoc citreum KCTC 3526 (LC), and their anti-diabetic, anti-dementia, and antioxidant activities were evaluated. The fermentation was performed for 24 h at 30 [...] Read more.

Momordica charantia (MC; commonly known as bitter melon) was fermented with Leuconostoc mesenteroides MKJW, MKSR, and KCTC 3719 (LM), and Leuconosoc citreum KCTC 3526 (LC), and their anti-diabetic, anti-dementia, and antioxidant activities were evaluated. The fermentation was performed for 24 h at 30 °C, and non-fermented MCs (CON1 and CON2) were included for comparison. All fermented MCs produced lactic acids, mannitol, dextran, and oligosaccharides. The highest amount of mannitol (34.76 mg/mL) and lactic acids (10.42 mg/mL) were produced in MKSR-MC, and the highest amount of dextran (22.37%) was produced in MKJW-MC. MKSR-MC showed complete α-glucosidase inhibition (99.91%), but it did not show a significant change in α-amylase inhibition (24.43%) compared to non-fermented MC (20.14%) (p > 0.05). It was also high in acetylcholinesterase inhibition (55.24%) compared to other fermented MCs (31.21–44.46%). Fermentation increased butyrylcholinesterase inhibition, but no significant differences were observed among the groups. Therefore, our results indicated that MKSR-fermented MC might be used as a non-dairy probiotic plant extract to achieve multi-health functional activities such as anti-diabetic, anti-dementia, and antioxidant activities. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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17 pages, 11995 KiB

Open AccessArticle

Optimization of the Operational Conditions to Produce Extracellular and Cell-Bound Biosurfactants by Aneurinibacillus aneurinilyticus Using Corn Steep Liquor as a Unique Source of Nutrients

by Ksenia Lvova, Andrea Martínez-Arcos, Alejandro López-Prieto, Xanel Vecino, Ana Belén Moldes and José Manuel Cruz

Fermentation 2023, 9(4), 351; https://doi.org/10.3390/fermentation9040351 - 03 Apr 2023

Cited by 1 | Viewed by 1233

Abstract

The relevance of this work lies in the fact that it is the first time that corn steep liquor (CSL) has been proposed as a unique source of nutrients for producing biosurfactants in a controlled fermentation and Aneurinibacillus aneurinilyticus, isolated from CSL, [...] Read more.

The relevance of this work lies in the fact that it is the first time that corn steep liquor (CSL) has been proposed as a unique source of nutrients for producing biosurfactants in a controlled fermentation and Aneurinibacillus aneurinilyticus, isolated from CSL, has been evaluated for producing extracellular and cell-bound biosurfactants in a controlled fermentation, using secondary raw materials as a source of nutrients. In the present study, A. aneurinilyticus was inoculated into the culture medium containing sterilized CSL solutions (100–400 g L⁻¹) and incubated using different temperatures (20–60 °C) and fermentation times (8–30 days). The dependent variables under study were the concentration of extracellular biosurfactants and cell-bound biosurfactant production in terms of critical micellar concentration (CMC), as well as the C/N ratio for cell-bound biosurfactant extracts. It was observed that CSL could increase the concentration of extracellular biosurfactants produced by A. aneurinilyticus if these were fermented during 19 days at 40 °C, using 250 g L⁻¹ of CSL; a mean value of 6 g L⁻¹ for extracellular biosurfactants and favorable CMC concentrations enabled the detection of cell-bound biosurfactant extracts under these conditions. Hence, these conditions could be considered optimal for producing both extracellular and cell-bound biosurfactants from CSL. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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Review

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50 pages, 2654 KiB

Open AccessReview

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

by Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha and Fatih Özogul

Fermentation 2023, 9(11), 923; https://doi.org/10.3390/fermentation9110923 - 24 Oct 2023

Cited by 1 | Viewed by 4096

Abstract

Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, [...] Read more.

Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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27 pages, 2734 KiB

Open AccessReview

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

by Douglas José Faria, Anna Paula Azevedo de Carvalho and Carlos Adam Conte-Junior

Fermentation 2023, 9(10), 920; https://doi.org/10.3390/fermentation9100920 - 22 Oct 2023

Cited by 5 | Viewed by 3562

Abstract

Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental [...] Read more.

Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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17 pages, 610 KiB

Open AccessReview

Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

by Avneet Kaur and Sukhvinder Singh Purewal

Fermentation 2023, 9(9), 817; https://doi.org/10.3390/fermentation9090817 - 07 Sep 2023

Cited by 2 | Viewed by 1122

Abstract

Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of [...] Read more.

Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential. Full article

(This article belongs to the Special Issue Health and Bioactive Compounds of Fermented Foods and By-Products)

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