Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues? DOI
Jin Xie, Michael G. Gänzle

International Journal of Food Microbiology, Journal Year: 2023, Volume and Issue: 407, P. 110399 - 110399

Published: Sept. 12, 2023

Language: Английский

Fermented foods and gastrointestinal health: underlying mechanisms DOI
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi

et al.

Nature Reviews Gastroenterology & Hepatology, Journal Year: 2023, Volume and Issue: 21(4), P. 248 - 266

Published: Dec. 11, 2023

Language: Английский

Citations

95
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications DOI
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(29), P. 10730 - 10748

Published: July 5, 2023

With the growing demand for functional foods having better nutraceutical properties, lactic acid bacteria (LAB) has become an important industrial microorganism. LAB play a significant role in food industry by exhibiting probiotic properties and ability to produce various biologically active metabolites such as γ-aminobutyric (GABA), exopolysaccharides (EPSs), conjugated linoleic (CLA), bacteriocins, reuterin reutericyclin, which provides enhanced final products. are also known several specific enzymes essential producing substrate-derived bioactive compounds, polyphenols, peptides, inulin-type fructans β-glucans, fatty acids, polyols. These compounds exhibit many health benefits, including mineral absorption, oxidative stress protection, blood glucose cholesterol-lowering prevention of gastrointestinal tract infections improved cardiovascular function. Further, metabolically engineered have been widely used nutritive enhancement different products application CRISPR–Cas9 holds tremendous potential engineering cultures. This review overview use probiotics, its fermented products, benefits on host.

Language: Английский

Citations

63
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives DOI Creative Commons
Shijie Liu, Lijun Zhao, Miaoyun Li

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101465 - 101465

Published: May 15, 2024

Probiotic

Language: Английский

Citations

25
Starter Culture Development and Innovation for Novel Fermented Foods DOI
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng

et al.

Annual Review of Food Science and Technology, Journal Year: 2023, Volume and Issue: 15(1), P. 211 - 239

Published: Dec. 6, 2023

Interest in fermented foods is increasing because are promising solutions for more secure food systems with an increased proportion of minimally processed plant and a smaller environmental footprint. These developments also pertain to novel which no traditional template exists, raising the question how develop starter cultures such fermentations. This review establishes framework that integrates scientific knowledge selection suitable cultures. Safety considerations, use organisms fermentations, link phylogeny metabolic properties provide criteria culture selection. Such approaches can select microbial strains have health benefits. A science-based approach development substantially advance their value through systems, products health-promoting microbes, provision improve human health.

Language: Английский

Citations

32
Gut microbial metabolites of dietary polyphenols and their potential role in human health and diseases DOI

Anushree Gade,

Maushmi S. Kumar

Journal of Physiology and Biochemistry, Journal Year: 2023, Volume and Issue: 79(4), P. 695 - 718

Published: Sept. 1, 2023

Language: Английский

Citations

28
An Up-to-Date Review on the Remediation of Dyes and Phenolic Compounds from Wastewaters Using Enzymes Immobilized on Emerging and Nanostructured Materials: Promises and Challenges DOI Creative Commons
Mohammed K. Al-Sakkaf,

Ibrahim Basfer,

Mustapha Iddrisu

et al.

Nanomaterials, Journal Year: 2023, Volume and Issue: 13(15), P. 2152 - 2152

Published: July 25, 2023

Addressing the critical issue of water pollution, this review article emphasizes need to remove hazardous dyes and phenolic compounds from wastewater. These pollutants pose severe risks due their toxic, mutagenic, carcinogenic properties. The study explores various techniques for remediation organic contaminants wastewater, including an enzymatic approach. A significant challenge in wastewater treatment is loss enzyme activity difficulty recovery post-treatment. To mitigate these issues, examines strategy immobilizing enzymes on newly developed nanostructured materials like graphene, carbon nanotubes (CNTs), metal–organic frameworks (MOFs). offer high surface areas, excellent porosity, ample anchoring sites effective immobilization. evaluates recent research immobilization supports applications biocatalytic nanoparticles. It also analyzes impact operational factors (e.g., time, pH, temperature) dye compound removal using enzymes. Despite promising outcomes, acknowledges challenges large-scale implementation offers recommendations future tackle obstacles. This concludes by suggesting that emerging could present a sustainable, environmentally friendly solution escalating pollution crisis.

Language: Английский

Citations

24
Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts DOI
Yanhua Li, Weijun Wang,

Yangyong Deng

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 442, P. 138416 - 138416

Published: Jan. 13, 2024

Language: Английский

Citations

17
Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols DOI Creative Commons
Yixuan Wang, Chenxi Wang, Junling Shi

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101776 - 101776

Published: Aug. 27, 2024

Fruits contain numerous polyphenols in the form of conjugates, which exhibit low antioxidant activity. Probiotic fermentation is a strategy to improve activity these conjugated by modifying their structure. However, mechanisms underlying effects functional groups and derivatizations on antioxidative activities antioxidation enhancement probiotic biotransformation haven't been comprehensively explored. This review aimed explore structure-antioxidant relationships four three flavonoids phenolic acids. Further, elucidated acids as glycoside, methylated, ester conjugates biotransformation. Deglycosylation, demethylation, hydrolysis catalyzed enzymes produced

Language: Английский

Citations

11
Unlocking the Potential of Leaf Extracts in Promoting Probiotic Growth DOI
Li Ying Jessie Lau, Kang Huang, Siew Young Quek

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105863 - 105863

Published: Jan. 1, 2025

Language: Английский

Citations

2
Physicochemical and nutritional properties of whole soy milk yogurt: Dependence on the strain DOI

R. G. Bai,

Xiaoyu Yang, Liang Li

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106085 - 106085

Published: Feb. 1, 2025

Language: Английский

Citations

2