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.
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.
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.
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.
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
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.
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.
Antioxidants,
Год журнала:
2024,
Номер
13(4), С. 437 - 437
Опубликована: Апрель 4, 2024
The
intricate
interplay
between
plant-based
nutrition,
antioxidants,
and
their
impact
on
athletic
performance
forms
the
cornerstone
of
this
comprehensive
review.
Emphasizing
pivotal
importance
dietary
choices
in
realm
sports,
paper
sets
stage
for
an
in-depth
exploration
how
stress
physical
are
interconnected
through
lens
nutrition.
increasing
interest
among
athletes
diets
presents
opportunity
with
benefits
health,
performance,
recovery.
It
is
essential
to
investigate
connection
plants,
antioxidants.
Highlighting
nutrition
recovery
well-being,
review
emphasizes
antioxidants
can
help
mitigate
oxidative
stress.
Furthermore,
it
discusses
growing
popularity
athletes.
elaborates
combating
radicals
addressing
levels
while
promoting
cellular
health.
By
identifying
rich
foods,
role
a
balanced
diet
ensuring
sufficient
intake
these
beneficial
compounds.
Examining
within
context
sports
activities,
provides
insights
into
its
mechanisms
as
well
processes.
This
study
explores
including
types,
potential
advantages
challenges.
also
addresses
drawbacks
relying
diets,
concerns
related
antioxidant
supplementation
identifies
areas
where
further
research
needed.
suggests
directions
innovations
Ultimately
brings
together
aspects
provide
perspective
athletes,
researchers
practitioners.
consolidating
existing
knowledge,
offers
that
pave
way
advancements
ever-evolving
field
