Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health

Опубликована: Янв. 1, 2025

Язык: Английский

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Modulation of the Neuro–Cancer Connection by Metabolites of Gut Microbiota

Biomolecules, Год журнала: 2025, Номер 15(2), С. 270 - 270

Опубликована: Фев. 12, 2025

The gut-brain-cancer axis represents a novel and intricate connection between the gut microbiota, neurobiology, cancer progression. Recent advances have accentuated significant role of microbiota metabolites in modulating systemic processes that influence both brain health tumorigenesis. This paper explores emerging concept metabolite-mediated modulation within connection, focusing on key such as short-chain fatty acids (SCFAs), tryptophan derivatives, secondary bile acids, lipopolysaccharides (LPS). While microbiota's impact immune regulation, neuroinflammation, tumor development is well established, gaps remain grasping how specific contribute to neuro-cancer interactions. We discuss with potential implications for neurobiology cancer, indoles polyamines, which yet be extensively studied. Furthermore, we review preclinical clinical evidence linking dysbiosis, altered metabolite profiles, tumors, showcasing limitations research gaps, particularly human longitudinal studies. Case studies investigating microbiota-based interventions, including dietary changes, fecal transplantation, probiotics, demonstrate promise but also indicate hurdles translating these findings therapies. concludes call standardized multi-omics approaches bi-directional frameworks integrating microbiome, neuroscience, oncology develop personalized therapeutic strategies patients.

Язык: Английский

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Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications

Process Biochemistry, Год журнала: 2025, Номер unknown

Опубликована: Фев. 1, 2025

Язык: Английский

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From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics

Preparative Biochemistry & Biotechnology, Год журнала: 2025, Номер unknown, С. 1 - 20

Опубликована: Фев. 19, 2025

In recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as primary sources of probiotics. However, many consumers face health issues such lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming products. This led to exploration nondairy alternatives, particularly fruit juices, carriers Lactic acid bacteria (LAB) have been identified beneficial probiotics that can be incorporated into these beverages. The inclusion prebiotics, inulin galacto-oligosaccharides (GOS), in juices shown promise enhancing growth activity LAB, thereby creating functional support digestive health. Despite numerous studies on juice fermentation, there is limited data optimal pairing prebiotics develop stable, drinks. review underscores potential lactic fermentation integration highlighting necessity further research optimize combinations enhanced benefits improved beverage stability.

Язык: Английский

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Isolation and Characterization of Enterocin-Producing Enterococcus faecium Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations

Foods, Год журнала: 2025, Номер 14(5), С. 766 - 766

Опубликована: Фев. 24, 2025

The increasing consumer demand for natural and sustainable food preservation methods has highlighted the potential of lactic acid bacteria (LAB) their bioactive metabolites, particularly bacteriocins, as effective antimicrobial agents. This study aimed to isolate characterize Enterococcus faecium strains from Algerian traditional dried figs marinated in olive oil, a nutrient-dense underexplored matrix. Twelve isolates were identified E. using MALDI-TOF MS 16S rRNA gene sequencing, ensuring precise taxonomic classification. Genotypic analyses (BOX-PCR, GTG-PCR, ERIC-PCR) revealed substantial genetic diversity, with BOX-PCR demonstrating superior discriminatory power. Functional screening confirmed presence enterocin genes, including entA (100% strains), entB (60%), entL50A/B (20%), which correlated inhibition zones against VCY, Micrococcus luteus GPE 3001, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa 27853, Acinetobacter lwoffii 3002. Genotype-phenotype correlation analysis strain HFM7 most potent strain, exhibiting largest zone (20.0 ± 1.0 mm) harboring three genes (entA, entL50A, entL50B). Protease sensitivity proteinaceous nature compounds. Importantly, no virulence factors (esp, gelE, hyl) or antibiotic resistance (vanA, vanB, ermA, ermB, aac(6')-Ie-alph(2″)) detected, underscoring safety these applications. These findings suggest that foods are promising candidates biopreservatives starter cultures clean-label systems. By bridging ecosystems modern biotechnological advancements, this provides foundation sustainable, minimally processed strategies applications enhancing shelf life.

Язык: Английский

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Probiotic potentials of lactic acid bacteria isolated from fermented sorghum supernatant (omidun) under different fermentation periods

Research Square (Research Square), Год журнала: 2025, Номер unknown

Опубликована: Фев. 27, 2025

Probiotic bacteria, primarily lactic acid bacteria (LAB), are known to improve gut health, enhance immune responses, and inhibit the growth of pathogenic microorganisms, making them valuable for functional foods. Naturally fermented sorghum is a rich source these beneficial bacteria. Therefore, this study investigated probiotic potentials LAB isolated from supernatant fermenting (omidun). Five omidun samples were 12, 24, 48, 72, 96 hours recover strains. The recovered isolates identified characterized using morphological molecular methods, while their antibiotic resistance profiles also assessed. Furthermore, we examined effects different fermentation periods (12, hours) on potential LAB, including temperature tolerance, (pH), bile salt tolerance. Our results showed that bacterial counts in ranged 2.78 × 10⁻³ − 4.1 CFU/ml, coliform varied 0.00–1 10⁻⁴ CFU/ml. dominant strains include Lactobacillus plantarum, sp., Limosilactobacillus fermentum, brevis. Interestingly, biochemical tests confirmed all oxidase- catalase-negative, with cocci bacillary morphologies. Antibiotic revealed 72 resistant gentamicin, ceftazidime, cloxacillin, erythromycin, cefuroxime, ofloxacin, augmentin, ceftriaxone. Notably, exhibited patterns at 25, 37, 40°C over 1- 3-hour intervals, successfully growing 40°C. All maintained high viability after 3 both pH 2.5 4.0, those 12–48 no levels. findings suggest LABs, duration, especially hours, playing crucial role shaping potential.

Язык: Английский

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The fermentation of carambola juice with lactic acid bacteria improves its flavor, bioactive properties, and metabolic composition

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106307 - 106307

Опубликована: Март 1, 2025

Язык: Английский

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Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables

Food Reviews International, Год журнала: 2025, Номер unknown, С. 1 - 27

Опубликована: Март 12, 2025

Язык: Английский

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Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread

Foods, Год журнала: 2025, Номер 14(6), С. 979 - 979

Опубликована: Март 13, 2025

This study investigates the effect of extended rye scald fermentation times (12-48 h) on its biochemical properties and bread's nutritional sensory qualities. Traditional bread production in Latvia involves prolonged with lactic acid bacteria (LAB), a process that influences acidity, sugar content, concentrations organic acids, fructans, phytates. Scald was analyzed at intervals 0, 12, 24, 36, 48 h to monitor microbial activity, particularly LAB population dynamics. Organic acids profiles were using HPLC, while phytic fructan determined Phytic Acid Assay Kit (K-PHYT) Fructan (K-FRUC). Sensory evaluation assessed attributes including aroma, sour sweet taste, stickiness, floury aftertaste. A rapid pH decrease increased total titratable acidity (TTA) after 12 confirmed scald's suitability as substrate for Lactobacillus delbrueckii metabolism. Lactic content 13.8-fold h. Combined dough sourdough reduced by 20% fructans 49%, improving mineral bioavailability. Extending beyond 24 showed no significant differences physicochemical parameters, although it improved quality, balanced sweet-sour flavors, enhanced minimized

Язык: Английский

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Fermentation of Ngoc Linh ginseng (Panax vietnamensis Ha et Grushv.) root extract using Levilactobacillus brevis QD-1: Changes in majonoside R2 content and pharmacological activities

Food Research International, Год журнала: 2025, Номер unknown, С. 116275 - 116275

Опубликована: Март 1, 2025

Язык: Английский

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