Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

Food Bioengineering, Journal Year: 2024, Volume and Issue: 3(1), P. 41 - 64

Published: March 1, 2024

Abstract Probiotics have become increasingly popular over the past two decades due to continuously expanding scientific evidence indicating their beneficial effects on human health. Therefore, they been applied in food industry produce functional food, which plays a significant role health and reduces disease risk. However, maintaining viability of probiotics targeting successful delivery gastrointestinal tract remain challenging tasks applications. Specifically, this paper reviews potentially properties probiotics, highlighting use challenges application associated benefits. Of foremost importance, also explores potential underlying molecular mechanisms enhanced effect epithelial cells, including discussion various surface adhesion‐related proteins probiotic cell that facilitate colonization.

Language: Английский

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Unlocking the Potential of Fermentation in Cosmetics: A Review

Fermentation, Journal Year: 2023, Volume and Issue: 9(5), P. 463 - 463

Published: May 12, 2023

The cosmetic segment is a rapidly growing industry that has been challenged in recent years due to the origin and impact of its ingredients manufacturing techniques. With focus on reducing carbon dioxide emissions improving degradability products, many conventional are being dismissed meet more exigent regulations consumer ethical demands. Biotechnology, fermentation as core technology, solution support drive sustainable growth for industry. This review presents latest research development applied cosmetics showcases multiple examples throughout all classes ingredients: from functional compounds, such oil surfactants, multi-faceted molecules with wide spectrum formulations skin benefits derived their emulsifying, antimicrobial or antioxidant properties. bottlenecks associated commercialization ingredients, together successful examples, also discussed. shift towards bio-based beauty requires combination technical, regulatory marketing efforts. Fermentation strategies better utilize low-cost substrates optimize microorganisms processes will reduce overall costs, price gap traditional methods production. testing, standardization regulation these new need catch up fast happening field. Finally, communication key achieve introduction biotech market.

Language: Английский

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Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective

Frontiers in Bioscience-Elite, Journal Year: 2024, Volume and Issue: 16(1), P. 3 - 3

Published: Jan. 31, 2024

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all foods, its preparation the purpose of preservation. However, preclinical studies have highlighted that microbial action leads a modification nutritional composition food's matrix. Although there availability data on beneficial effect soy, tempeh remains relatively unexplored, perhaps due limited diffusion world, limits research availability. available suggest may confer health effects high bioavailability nutrients and phytochemicals, showing ameliorative oxidative stress, glycaemic control, blood lipid levels. Furthermore, biological value means it can be used optimize protein caloric intake athletes, vegetarians, children. Moreover, fermentation production tempeh, addition improving minerals, proteins, fibre, vitamins, isoflavones, produces biopeptides whose currently great interest. employed preparations as well second-generation such plant-based meat substitutes, provide functional properties higher eco-friendly option compared animal foods. This review aims overview tempeh's properties, regarding human future perspectives.

Language: Английский

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Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health

Foods, Journal Year: 2023, Volume and Issue: 12(6), P. 1293 - 1293

Published: March 18, 2023

Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which highly beneficial for human health, especially in the aged population. However, isoflavones foods not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive by microorganisms is necessary to obtain effects on health. Many lactic acid bacteria (LAB) can transform methylated glycosylated forms of naturally present more aglycones, such daidzein, genistein glycitein. In addition, certain LAB strains capable transforming isoflavone aglycones a greater activity, dihydrodaidzein (DHD), O-desmethylangolensin (O-DMA), dihydrogenistein (DHG) 6-hydroxy-O-desmethylangolensin (6-OH-O-DMA). Moreover, Lactococcus garviae 20-92 able produce equol. Another strategy bioconversion heterologous expression genes from Slackia isoflavoniconvertens DSM22006, allowed production DHD, DHG, equol 5-hydroxy-equol high concentrations engineered strains. Accordingly, consequences metabolism its application development enriched isoflavones, well health benefits attributed consumption, will be addressed this work.

Language: Английский

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Enzymatic hydrolysis of soy protein to high moisture textured meat analogue with emphasis on antioxidant effects: As a tool to improve techno-functional property

Biocatalysis and Agricultural Biotechnology, Journal Year: 2023, Volume and Issue: 50, P. 102700 - 102700

Published: May 11, 2023

Language: Английский

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Automated microscopic measurement of fibrinaloid microclots and their degradation by nattokinase, the main natto protease

bioRxiv (Cold Spring Harbor Laboratory), Journal Year: 2024, Volume and Issue: unknown

Published: April 7, 2024

Abstract Nattokinase, from the Japanese fermented food natto, is a protease with fibrinolytic activity that can thus degrade conventional blood clots. In some cases, however, including in Long COVID, fibrinogen polymerise into an anomalous amyloid form to create clots are resistant normal fibrinolysis and we refer as fibrinaloid microclots. These be detected fluorogenic stain thioflavin T. We describe automated microscopic technique for quantification of microclot formation, which also allows kinetics their formation aggregation recorded. here show recombinant nattokinase effective at degrading microclots vitro . This adds otherwise largely anecdotal evidence, review, might anticipated have value part therapeutic treatments individuals COVID related disorders involve

Language: Английский

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Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 9

Published: Jan. 6, 2023

Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative anti-inflammatory activities lactic soymilk. To elucidate key factors that affect antioxidant properties fermented soymilk, strains preparation process were investigated. Findings show prepared using hot-water blanching method (BT-80) demonstrated better activity than conventional (CN-20). Besides, huge difference observed among soymilks with different strains. Among them, YF-L903 highest ABTS radical scavenging ability, which is about twofold unfermented 1.8-fold L571 soy milk. In vitro experiments analysis H2O2-induced oxidative damage model in Caco-2 cells showed acid-fermentation could improve DPPH while reducing content reactive oxygen species (ROS) malondialdehyde (MDA) induced by H2O2, increasing superoxide dismutase (SOD). Consequently, are protected from caused active oxidation, repair ability enhanced. identify role intestinal health, we investigate preventive effect dextran sodium sulfate-induced colitis mouse models. Results revealed can significantly health conditions mice, including alleviated weight loss, relieved colonic injury, balanced spleen-to-body ratio, reduced disease index, suppressed inflammatory cytokines oxidant indexes release. These results suggest promising natural sources agents for industry. We believe this work paves way elucidating provides reference higher nutritional value.

Language: Английский

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Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Preventive Nutrition and Food Science, Journal Year: 2023, Volume and Issue: 28(4), P. 514 - 519

Published: Dec. 27, 2023

In this study, we investigated the physicochemical and antioxidative properties of traditional Korean confectionery, Yanggaeng, when various amounts tempeh powder (TP) were added.We replaced a portion white bean paste in Yanggaeng with TP at percentages 0% (CON), 2% (TP2), 4% (TP4), 6% (TP6) by total weight.The proximate composition results showed that TP6 exhibited highest crude ash protein contents, but its moisture content carbohydrate lowest compared to CON.Tempeh addition altered colorimetric increasing L* value, b* browning index; however, did not alter a* value.The also gradually decreased pH Yanggaeng.The Brix value was TP2; TP4 TP6, decreased, these formulations lower values than CON.Furthermore, induced capacities, as evidenced 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities.The study demonstrate alters capacity.

Language: Английский

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Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

Food Chemistry X, Journal Year: 2025, Volume and Issue: 26, P. 102283 - 102283

Published: Feb. 1, 2025

This study aims to explore compositional changes of oligosaccharides, amino-type nitrogen, free amino acids volatile compounds, isoflavones, total phenol, flavonoid, and antioxidant capacities during liquid-state fermentation (LSF) soybean embryo homogenate (SEH) by Ganoderma lucidum improve usability as functional food material. Raffinose stachyose were almost completely hydrolyzed into monosaccharides such fructose, glucose galactose after 2 days fermentation. After 5 fermentation, the contents nitrogen increased 7.0-fold 2.4-fold, respectively, compared control group. Most isoflavone glycosides aglycones thereafter some transformed ortho-hydroxyisoflavones (OHIs). Total flavonoid antioxidants activities significantly period. The result indicates that LSF G. can potentially acceptability

Language: Английский

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Soybeans as a food allergen

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 343 - 368

Published: Jan. 1, 2025

Language: Английский

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