Production of Protein Hydrolysates Teff (Eragrostis tef) Flour with Antioxidant and Angiotensin-I-Converting Enzyme (ACE-I) Inhibitory Activity Using Pepsin and Cynara cardunculus L. Extract DOI Creative Commons

Gregorio Molina-Valero,

Laura Buendía−Moreno, Cindy Bande-De León

et al.

Current Issues in Molecular Biology, Journal Year: 2024, Volume and Issue: 46(10), P. 11303 - 11313

Published: Oct. 11, 2024

In recent years, several studies have shown the antioxidant and antihypertensive potential of bioactive peptides. Thus, peptides are likely to be a valuable substance for development functional foods. There wide variety sources these peptides, including cereals. Teff is an Ethiopian-rooted cereal with interesting nutritional profile, mainly due its high amount protein. this study, teff flour was subjected defatting process optimizing protein extraction. Such extraction performed by precipitation from isoelectric point, crucial step that separates other components based on their charge. The obtained enzymatic hydrolysis pepsin

Language: Английский

Effects of Fermented Food Consumption on Non-Communicable Diseases DOI Creative Commons
Priya Patel,

Krishna Butani,

Akash Kumar

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(4), P. 687 - 687

Published: Feb. 4, 2023

The gastrointestinal flora consists of several microbial strains in variable combinations both healthy and sick humans. To prevent the risk onset disease perform normal metabolic physiological functions with improved immunity, a balance between host must be maintained. Disruption gut microbiota triggered by various factors causes health problems, which promote progression diseases. Probiotics fermented foods act as carriers live environmental microbes play vital role maintaining good health. These have positive effect on consumer promoting flora. Recent research suggests that intestinal microbiome is important reducing chronic diseases, including cardiac disease, obesity, inflammatory bowel cancers, type 2 diabetes. review provides an updated knowledge base about scientific literature addressing how influence prevention non-communicable In addition, proves consumption affects short long term can considered part diet.

Language: Английский

Citations

38
Traditional fermented foods of Nigeria: microbiological safety and health benefits DOI
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(6), P. 4246 - 4271

Published: March 21, 2024

Language: Английский

Citations

12
Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties. DOI Creative Commons
Isaac Duah Boateng, Isaac Duah Boateng, Yongkun Ma

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117431 - 117431

Published: Feb. 1, 2025

Language: Английский

Citations

1
Fermentation of sorghum with Aspergillus strains: A promising and sustainable pathway to enzyme production- comprehensive review DOI Creative Commons
Pratul Dipta Somadder, Antoine P. Trzcinski, Guangnan Chen

et al.

Renewable and Sustainable Energy Reviews, Journal Year: 2025, Volume and Issue: 213, P. 115456 - 115456

Published: Feb. 9, 2025

Language: Английский

Citations

1
Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population DOI Creative Commons
Serena Manara, Marta Selma‐Royo, Kun D. Huang

et al.

Current Biology, Journal Year: 2023, Volume and Issue: 33(10), P. 1939 - 1950.e4

Published: April 27, 2023

The human microbiome seeding starts at birth, when pioneer microbes are acquired mainly from the mother. Mode of delivery, antibiotic prophylaxis, and feeding method have been studied as modulators mother-to-infant transmission, but other key influencing factors like modern westernized lifestyles with high hygienization, high-calorie diets, urban settings, compared non-westernized not investigated yet. In this study, we explored mother-infant sharing characterized uncharacterized members via strain-resolved metagenomics in a cohort Ethiopian mothers infants, them four cohorts different lifestyles. newborns' microbiomes composition overlapped during first months life more than later life, likely reflecting similar initial breast-milk-based diets. infants shared smaller fraction their did most populations, despite showing higher diversity, species represented substantial those cohort. Moreover, identified belonging to Selenomonadaceae Prevotellaceae families specifically present only cohort, showed that locally produced fermented food, injera, can contribute diversity observed infants' gut bacteria part through food consumption. Taken together, these findings highlight fact lifestyle impact differences diet, drug consumption, environmental also its effect on strain-sharing patterns.

Language: Английский

Citations

15
Insights on the microbiology of Ethiopian fermented milk products: A review DOI Creative Commons
Tiruha Habte Karssa, Jamal Kussaga, Teresa Semedo‐Lemsaddek

et al.

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(10), P. 6990 - 7003

Published: Aug. 1, 2024

Abstract Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back‐slopping methods at household level, which lactic acid bacteria (LAB) and yeasts predominate. As result, processing steps not standardized overall safety is still public health relevance. Therefore, quality improvement, standardization traditional manufacturing practices, commercialization to wider market important. Hence, this systematic review aimed provide comprehensive overview microbiology Ethiopian fermented products, including ergo (spontaneously whole milk), dhanaan (fermented camel ititu (concentrated sour spontaneously curd), ayib (traditional cottage cheese), qibe butter), arrera (defatted buttermilk), hazo (spiced buttermilk). We followed Preferred Reporting Items for Systematic Reviews searched relevant databases search engines, Web Science, Google Scholar, Scopus, PubMed, ScienceDirect, ResearchGate. Furthermore, pertinent literature was checked individually identified. Dairy provides shelf‐life extension improves organoleptic products. Nonetheless, aforementioned foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes , Salmonella spp., Staphylococcus aureus due inadequate handling practices. This also revealed that these lack consistent poor hygienic preparation techniques, non‐controlled fermentation, limited knowledge awareness small‐holder dairy farmers. use suitable procedures good practices controlled recommended.

Language: Английский

Citations

5
Waste and their polysaccharides: Are they worth bioprocessing? DOI
Avirup Panja, Sushreeta Paul, Priyanka Jha

et al.

Bioresource Technology Reports, Journal Year: 2023, Volume and Issue: 24, P. 101594 - 101594

Published: Aug. 19, 2023

Language: Английский

Citations

12
Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread DOI Creative Commons

Sami Sidahmed Ali,

John R.N. Taylor, Mohammad Naushad Emmambux

et al.

Journal of Cereal Science, Journal Year: 2024, Volume and Issue: 118, P. 103937 - 103937

Published: May 21, 2024

Techno-functional properties of six sorghum types were determined during spontaneous sourdough batter-type fermentation for Kisra production. All showed a progressive decrease in pH to about 3.3 with 40 h, accompanied by an increase titratable acidity and free amino nitrogen. Fermentation increased pasting viscosity at 16 24 but decreased h due starch hydrolysis. Protein hydrolysis as shown SDS-PAGE leads disaggregation flour particles the release granules viscosity. Thus, was more freely available absorb water paste produce higher from zero h. The related hydrolysis, there reduction total batter pitting granules, scanning electron microscopy. had significant effect on techno-functional than types. Low protein high tannin contents among type also changes fermentation, especially viscosity, might be helpful structure design kisra other gluten-free sorghum-based products.

Language: Английский

Citations

4
Influence of selected organic acid concentration on the quality and shelf life of teff injera DOI Creative Commons

Ephrem Mesfin Jemere,

Neela Satheesh,

Sadik Jemal Awol

et al.

Discover Food, Journal Year: 2025, Volume and Issue: 5(1)

Published: Feb. 20, 2025

Language: Английский

Citations

0
Enhancing the Nutritional Quality of Low-Grade Poultry Feed Ingredients Through Fermentation: A Review DOI Creative Commons
Jim Kioko Katu, Tamás Tóth, László Varga

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(5), P. 476 - 476

Published: Feb. 22, 2025

Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving primary ingredients. However, increasing costs competition these have driven interest in low-grade unconventional feed ingredients, including by-products like rapeseed cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, reduced nutrient bioavailability. Fermentation has emerged a promising strategy address limitations, enhancing digestibility, palatability, antioxidant properties while degrading harmful compounds tannins, trypsin inhibitors, free gossypol. Solid- liquid-state fermentation techniques utilize microbial inoculants, lactobacilli Bacillus species, enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined pretreatments enzymatic hydrolysis, significantly improves the nutritional quality ingredients reducing without compromising health or performance. This review examines mechanisms, benefits, challenges production, underscoring importance further research optimize parameters, identify novel strains, ensure scalability safety industrial applications.

Language: Английский

Citations

0