Fermentation,
Journal Year:
2023,
Volume and Issue:
9(7), P. 635 - 635
Published: July 6, 2023
A
rapidly
growing
population,
resource
scarcity,
and
the
future
sustainability
of
our
food
supply
are
among
major
concerns
today’s
industry.
The
importance
resilient
crops
that
will
sustain
in
is
imperative,
legumes
ideal
owing
to
their
rich
nutrient
profile,
cost-effective
production
usage
efficiency.
Furthermore,
they
have
potential
meet
protein
needs
future.
There
however
several
limitations
associated
with
terms
sensory,
nutritional,
functional
properties,
which
make
them
challenging
for
industry
use.
In
this
review,
these
challenges
discussed
detail
particular
reference
fermentation
as
a
strategy
overcoming
them.
focus
on
examining
application
modifying
techno-functional
such
foaming
emulsifying
solubility,
water
oil
binding
capacities
legume
substrates.
many
studies,
has
been
demonstrated
enhance
techno-functional,
sensory
nutritional
attributes
various
Future
studies
must
developing
scalable
processes
utilize
technology
improving
properties
legume-based
ingredients
at
industrial
scale.
Molecules,
Journal Year:
2025,
Volume and Issue:
30(1), P. 165 - 165
Published: Jan. 3, 2025
Seaweed
biomass
is
globally
underutilized
as
a
source
of
proteins
despite
its
nutritional
potential,
with
much
use
focused
on
hydrocolloid
extraction.
This
study
evaluated
the
quality
and
digestibility
protein
amino
acids
from
two
brown
seaweeds
(Durvillaea
spp.
Macrocystis
pyrifera),
one
green
seaweed
(Ulva
spp.),
novel
mycoprotein
derived
Durvillaea
through
fungal
fermentation.
Using
an
in
vitro
gastrointestinal
digestion
Megazyme
assay
kit,
digestibility-corrected
acid
scores
(PDCAASs)
digestible
indispensable
(DIASSs)
were
determined.
Compared
seaweeds,
seaweed-derived
presented
significantly
greater
contents
(~33%)
profiles
(2.2
times
than
those
M.
(~100%)
(<60%).
The
PDCAAS
values
0.37,
0.41,
0.53,
0.89
for
Ulva
spp.,
pyrifera,
mycoproteins,
respectively.
DIASSs
highlighted
superior
mycoprotein,
particularly
lysine
(0.59)
histidine
(0.67).
SDS-PAGE
revealed
soluble
peptides
(<25
kDa)
whereas
exhibited
limited
solubility
due
to
structural
aggregation.
These
findings
highlight
need
characterize
properties
edible
Chile
further
emphasize
importance
optimized
processing
techniques,
such
fermentation
or
bioconversion,
improve
potential
develop
high-quality
food
ingredients
diverse
applications.
Legume Science,
Journal Year:
2025,
Volume and Issue:
7(1)
Published: Jan. 22, 2025
ABSTRACT
Bioconversion
processes
represent
sustainable,
environmentally
friendly,
and
cost‐effective
tools
to
improve
the
nutritional
quality,
bioactivity,
technological
properties
of
agri‐food
waste.
The
chickpea
cooking
wastewater
aquafaba,
commonly
used
as
an
egg‐replacer
ingredient
in
various
food
formulations,
was
investigated
a
suitable
substrate
for
Lacticaseibacillus
paracasei
NPB‐01's
growth,
which
reached
final
bacterial
load
9
Log
lactic
acid
production
2.16
g/L
after
24
h
process.
Despite
total
saponins
polyphenols
showing
nonsignificant
differences
before
fermentation,
significant
improvement
antioxidant
power
fermented
aquafaba
found.
microbial
proteolysis
simultaneous
approach
pH
proteins'
isoelectric
value
(approximately
4.5)
conferred
high
surface
hydrophobicity
flexibility
protein
units,
emphasizing
characteristics
aquafaba.
In
particular,
tenfold‐enhanced
emulsifying
capacity
foam
emulsion
stability
(98%
100%,
respectively)
were
observed,
confirming
potential
enhanced
texture‐modifying
with
probiotic
properties.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(4)
Published: July 1, 2024
Abstract
The
modern
food
industry
is
undergoing
a
rapid
change
with
the
trend
of
production
plant‐based
products
that
are
more
sustainable
and
have
less
impact
on
nature.
Plant‐based
dairy
analogues
been
increasingly
popular
due
to
their
suitability
for
individuals
milk
protein
allergy
or
lactose
intolerance
those
preferring
diet.
Nevertheless,
still
insufficient
nutritional
quality,
undesirable
structure,
earthy,
green,
bean‐like
flavor
compared
products.
In
addition,
most
foods
contain
lesser
amounts
essential
nutrients,
antinutrients
limiting
bioavailability
some
allergenic
proteins.
Novel
processing
technologies
can
be
applied
homogeneous
stable
structure.
On
other
hand,
fermentation
matrix
lactic
acid
bacteria
provide
solution
these
problems.
Additional
nutrients
produced
degraded
by
bacterial
metabolism,
thereby
increasing
value.
Allergenic
proteins
hydrolyzed
reducing
immunoreactivity.
has
found
reduce
undesired
flavors
enhance
various
bioactivities
plant
foods.
However,
main
challenge
in
fermented
mimic
familiar
dairy‐like
producing
major
compounds
than
organic
acids,
yielding
profile
similar
Further
studies
required
improvement
through
selection
special
microbial
cultures
formulations.
Marine Drugs,
Journal Year:
2024,
Volume and Issue:
22(10), P. 449 - 449
Published: Sept. 30, 2024
To
reveal
potent
ACE
inhibitors,
researchers
screen
various
bioactive
peptides
from
several
sources,
and
more
attention
has
been
given
to
aquatic
sources.
This
review
summarizes
the
recent
research
achievements
on
marine
with
ACE-inhibitory
action
application.
Marine
are
considered
excellent
bioactives
due
their
large
structural
diversity
unusual
bioactivities.
The
mechanisms
by
which
these
inhibit
include
competitive
binding
ACEs’
active
site,
interfering
conformational
changes,
avoiding
identification
of
substrates.
unique
3D
attributes
confer
inhibition
advantages
toward
activity.
Because
IC50
values
peptides’
interaction
low,
structure-based
assumes
that
between
increased
therapeutic
Numerous
studies
focused
sustainable
extraction
produced
fish,
mollusks,
algae,
sponges.
Meanwhile,
potential
applications
medical
benefits
worth
investigating
considering.
Due
exhibiting
antioxidant,
antihypertensive,
even
antimicrobial
properties
simultaneously,
for
cardiovascular
disease
other
illnesses
only
increases.
In
addition,
as
show
better
pharmacological
benefits,
they
have
absorption
rates
low
toxicity
could
perhaps
be
modified
stability
bioefficacy.
Biotechnological
advances
in
peptide
synthesis
formulation
greatly
facilitated
generation
peptide-based
inhibitors
subsequently
offer
new
treatment
models.
article
gives
a
complete
assessment
present
state
knowledge
about
organism
inhibitors.
it
emphasizes
relevance
additional
investigation
into
action,
optimization
manufacturing
processes,
vivo,
preclinical,
clinical
settings,
underlining
urgency
value
this
study.
Using
not
broadens
repertory
compounds
but
also
shows
promise
tackling
global
health
burden
caused
diseases.
Fermentation,
Journal Year:
2023,
Volume and Issue:
9(3), P. 270 - 270
Published: March 10, 2023
Fermentation
is
a
promising
solution
to
valorize
cheese
whey,
the
main
by-product
of
dairy
industry.
In
Parmigiano
Reggiano
production,
natural
whey
starter
(NWS),
an
undefined
community
thermophilic
lactic
acid
bacteria,
obtained
from
previous
day
residual
through
incubation
at
gradually
decreasing
temperature
after
curd
cooking.
The
aim
this
study
was
investigate
effect
fermentation
regime
(spontaneous
(S)
and
NWS-inoculated
(I-NWS))
on
biofunctionalities
release
bioactive
peptides
during
fermentation.
S
I-NWS
trials
proteolysis
reached
peak
24
h,
which
corresponded
drop
out
in
pH
maximum
increase
acid.
Biological
activities
increased
as
function
time.
NWS
inoculum
positively
affected
antioxidant
activity,
whilst
overcame
angiotensin-converting
enzyme
(ACE)
DPP-IV
(dipeptidyl
peptidase
IV)
inhibitory
activities.
Peptidomics
revealed
more
than
400
peptides,
mainly
derived
β-casein,
κ-casein,
α-lactalbumin.
Among
them,
49
were
21
ACE-inhibitors.
Semi-quantitative
analysis
strongly
correlated
ACE-inhibitory
activity
with
sum
peptide
abundance
peptides.
both
samples,
lactotripeptide
isoleucine-proline-proline
(IPP)
higher
valine-proline-proline
(VPP),
highest
content
h
conclusion,
we
demonstrated
ability
endogenous
microbiota
extensively
hydrolyze
proteins,
promoting
improving
protein
digestibility.
Journal of the Science of Food and Agriculture,
Journal Year:
2023,
Volume and Issue:
104(3), P. 1223 - 1233
Published: Sept. 23, 2023
Protein
fermentation
continues
to
gain
popularity
as
a
result
of
several
factors,
including
the
cost-effectiveness
process
and
positive
correlation
fermented
protein
consumption,
with
reduced
risk
developing
diet-related
diseases
such
diabetes
cardiovascular
disorders,
well
their
enhanced
nutritional
techno-functional
properties.
Nonetheless,
health
benefits
food
nutrient
bioavailability,
antinutritional
factors
(ANFs)
enriched
bioactive
peptides
(BAPs)
are
often
overlooked.
The
present
study
reviewed
recent
work
on
influence
nutrition
health.
In
total,
322
eligible
studies
were
identified
Scopus
Google
Scholar
databases
out
which
69
evaluated
based
our
inclusion
criteria.
ABSTRACT
The
impact
of
gut
microbiota
is
known
to
play
a
significant
role
in
an
individual's
metabolism
and
health.
Many
harmful
food
products
or
dietary
imbalance
adversely
affect
human
health
changing
lifestyle,
environmental
factors,
habits
may
have
their
effect
on
microbiota.
It
has
emerged
that
regarded
as
emerging
metabolic
organ,
which
dependent
diet
its
composition.
This
review
discusses
the
significance
lactic
acid
bacteria
prominent
inhabitant
probiotics,
prebiotics,
polyphenols
improve
metabolism.
fermented
foods
important
source
probiotics
bioactive
molecules
also
discussed
along
with
disorders
like
dyslipidemia,
obesity,
hypercholesterolemia,
cancer,
hypertension.
Finally,
gives
insights
into
effective
therapeutic
prospects
through
alterations
tackle
these
disorders.
