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

Food Bioengineering, Год журнала: 2024, Номер 3(1), С. 41 - 64

Опубликована: Март 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.

Язык: Английский

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Unlocking the Potential of Fermentation in Cosmetics: A Review

Fermentation, Год журнала: 2023, Номер 9(5), С. 463 - 463

Опубликована: Май 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.

Язык: 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, Год журнала: 2023, Номер 12(6), С. 1293 - 1293

Опубликована: Март 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.

Язык: Английский

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

Frontiers in Bioscience-Elite, Год журнала: 2024, Номер 16(1), С. 3 - 3

Опубликована: Янв. 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.

Язык: 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, Год журнала: 2023, Номер 50, С. 102700 - 102700

Опубликована: Май 11, 2023

Язык: Английский

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Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu

Food Science & Nutrition, Год журнала: 2025, Номер 13(1)

Опубликована: Янв. 1, 2025

ABSTRACT Traditionally fermented sufu is popular because of its flavor, abundance nutrients, and long shelf life. However, traditional difficult to produce via industrial processes dominant microorganism attenuation during fermentation. Herein, specific protease‐producing strains were isolated from sufu. After strain identification, mutation, domestication, the applied in The taste, texture, nutrient flavor components fermentation products investigated organoleptic, textural HPLC HS‐GC‐IMS analyses. Results revealed that Bacillus subtilis (DF1) derived DF1v DF1vd had increased protease activity relative other strains. When these for fermentation, production period significantly shortened 6–8 days pehtzes 20–26 postripening. compound composition both improved, including increases water‐soluble proteins, amino acids, substances with beany umami aromas decreases nonbeneficial biogenic amines moldy odor‐imparting substances. Among strains, showed greatest benefits sufu‐assisted In summary, a modified (DF1vd) producing was isolated, which improved profile period.

Язык: Английский

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

Frontiers in Nutrition, Год журнала: 2023, Номер 9

Опубликована: Янв. 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.

Язык: Английский

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Physicochemical Properties of Yanggaeng with Added Tempeh Powder

Preventive Nutrition and Food Science, Год журнала: 2023, Номер 28(4), С. 514 - 519

Опубликована: Дек. 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.

Язык: 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), Год журнала: 2024, Номер unknown

Опубликована: Апрель 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

Язык: Английский

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Harnessing probiotic foods: managing cancer through gut health

Food Science and Biotechnology, Год журнала: 2024, Номер 33(9), С. 2141 - 2160

Опубликована: Июнь 28, 2024

Язык: Английский

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