Fermented foods and gastrointestinal health: underlying mechanisms

Nature Reviews Gastroenterology & Hepatology, Год журнала: 2023, Номер 21(4), С. 248 - 266

Опубликована: Дек. 11, 2023

Язык: Английский

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African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

npj Science of Food, Год журнала: 2022, Номер 6(1)

Опубликована: Фев. 18, 2022

Abstract Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health African consumers. In several countries, traditional fermentation processes provide a means preservation, improving shelf life adding nutrients in products. As any foods, associated microbiota is great interest. Recent studies on microbiome using high-throughput DNA sequencing techniques have revealed presence diverse microbial populations fundamental, technological, commercial interest that could be harnessed further improve health, safety, quality. This review provides an overview their microbiota, health-promoting potential these microbes.

Язык: Английский

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Role of zinc in health and disease

Clinical and Experimental Medicine, Год журнала: 2024, Номер 24(1)

Опубликована: Фев. 17, 2024

Abstract This review provides a concise overview of the cellular and clinical aspects role zinc, an essential micronutrient, in human physiology discusses zinc-related pathological states. Zinc cannot be stored significant amounts, so regular dietary intake is essential. ZIP4 and/or ZnT5B transport zinc ions from duodenum into enterocyte, ZnT1 transports enterocyte circulation, (bidirectional transporter) facilitates endogenous secretion intestinal lumen. Putative promoters absorption that increase its bioavailability include amino acids released protein digestion citrate, whereas phytates, casein calcium can reduce bioavailability. In 70% bound to albumin, majority body found skeletal muscle bone. excretion via faeces (predominantly), urine, sweat, menstrual flow semen. Excessive inhibit copper iron, leading deficiency anaemia, respectively. toxicity adversely affect lipid profile immune system, treatment depends on mode acquisition. Acquired usually presents later life alongside risk factors like malabsorption syndromes, but medications diuretics angiotensin-receptor blockers also cause deficiency. Inherited condition acrodermatitis enteropathica, which occurs due mutation SLC39A4 gene (encoding ZIP4), birth. Treatment involves supplementation gluconate, sulphate or chloride. Notably, oral may decrease drugs ciprofloxacin, doxycycline risedronate.

Язык: Английский

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Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Life, Год журнала: 2023, Номер 13(3), С. 655 - 655

Опубликована: Фев. 27, 2023

Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability some nutritionally essential components such as zinc or iron. The processing vegetables, including microbial fermentation, reduces neutralizes tannins phytates, results greater vitamins minerals. Another effect bacterial is an increased antioxidant potential, has been linked to release polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances γ-aminobutyric acid inhibitors angiotensin-converting enzyme fermented vegetables. These may support treatment lifestyle diseases, depression hypertension. still no data about these substances’ after consumption Additionally, foods probiotic microorganisms, where main group lactic bacteria. fermentation on each vegetable different. This should be a reason expand our knowledge more innovative untested products appear market.

Язык: Английский

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A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability

Journal of Food Composition and Analysis, Год журнала: 2023, Номер 123, С. 105529 - 105529

Опубликована: Июль 13, 2023

Язык: Английский

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Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468

Опубликована: Авг. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Язык: Английский

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Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Foods, Год журнала: 2024, Номер 13(23), С. 3714 - 3714

Опубликована: Ноя. 21, 2024

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their roles enhancing safety, quality, nutritional value. As starter cultures, probiotics, bacteriocin producers, LAB contributes to production of high-quality foods beverages that meet growing consumer demand minimally processed functional health-promoting products. Industrial processing, especially fresh produce sector, is shifting use more natural bioproducts production, prioritizing not only preservation but also enhancement characteristics final product. Starter essential this approach, are carefully selected robust adaptation environment. These often combined with contribute beyond basic fermentation by improving value, properties foods. Thus, selection critical preserving integrity, nutrition foods, fruits vegetable beverages, which a dynamic microbiome. In addition reducing risk foodborne illnesses spoilage through metabolites, including bacteriocins they produce, these products can amino acids, lactic other directly impact quality. result, significantly alter organoleptic quality while extending shelf life. This review aimed at highlighting diverse applications value across range fermented specific focus on metabolites fruit contributions as producers.

Язык: Английский

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Effects of Fermented Food Consumption on Non-Communicable Diseases

Foods, Год журнала: 2023, Номер 12(4), С. 687 - 687

Опубликована: Фев. 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.

Язык: Английский

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Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?

Foods, Год журнала: 2024, Номер 13(5), С. 739 - 739

Опубликована: Фев. 28, 2024

Scientific advancements in understanding the impact of bioactive components foods on gut microbiota and wider physiology create opportunities for designing targeted functional foods. The selection ingredients with potential local or systemic effects holds promise influencing overall well-being. An abundance studies demonstrate that show compositional changes correlate age disease. However, navigating this field, especially non-experts, remains challenging, given varying levels scientific substantiation. This narrative review addresses current knowledge host health, emphasizing resilience. It explores evidence related to extensive health benefits popular dietary ingredients, such as phytochemicals, fermented greens, fibres, prebiotics, probiotics, postbiotics. Importantly, distinguishes between both emerging ingredients. Additionally, it highlights how hormesis promotes resilience, fostering better adaptation stress—a hallmark health. By integrating examples bioactives, provides insights guide design evidence-based aimed at priming

Язык: Английский

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Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts

Foods, Год журнала: 2024, Номер 13(7), С. 984 - 984

Опубликована: Март 23, 2024

A primary strategy led by the food industry to improve sustainability of agricultural supply is development modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with expectation that these products provide a similar experience conventional products, yet it not well understood whether commercial alternative are comparable traditional animal-based products. To aid in developing improved this study aimed compare quality physical attributes commercially available dairy yogurts. Using instrumental methods, yogurt were analyzed for their pH, titratable acidity, color, water activity, moisture content, rheology, which included 13 (almond, cashew, coconut, oat, soy) 8 whole-milk present reveals yogurts had no significant differences lactic acid, or content. However, there color texture properties between Additionally, observed across terms properties. This highlights need additional studies determine how individual ingredients influence characteristics textural direct Improving upon physicochemical may encourage more adopt sustainable diet.

Язык: Английский

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