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Bioactive peptides in fermented foods and their application:a critical review

Systems Microbiology and Biomanufacturing 2023年第1期3卷 88-109页

作者： Rounak Chourasia Loreni Chiring Phukon Md Minhajul Abedin Srichandan Padhi Sudhir P.Singh Amit Kumar Rai Institute of Bioresources and Sustainable Development(DBT‑IBSD) Regional CentreTadongSikkimIndia Centre of Innovative and Applied Bioprocessing(DBT-CIAB) Sector‑81S.A.S.NagarMohaliPunjabIndia Institute of Bioresources and Sustainable Development(DBT-IBSD) Mizoram NodeAizawlMizoramIndia

Bioactive peptides are released during the production of fermented dairy,vegetables,fruits,legumes,fish,and meat *** proteolytic specificity of lactic acid bacteria,Bacillus spp.,yeasts,and mold,apart from their ability to synthesize bioactive peptides,plays an important role in the generation of specific bioactive peptides in traditional fermented *** fermentation using defined starter strains has been explored for the development of bioactive peptides enriched novel fermented foods with potential *** peptides enriched foods exert diverse health benefits,such as antioxidant,antihypertensive,antidiabetic,and immunomodulatory *** peptides can be used as alternatives to synthetic compounds due to negligible side effects and high valuation in the nutraceutical and functional food ***,challenges associated with the identification,quantification,organoleptic properties,and bioavailability of bioac-tive peptides need to be addressed before exploiting the potential of bioactive peptides in the functional food *** the present review,we have discussed the production of bioactive peptides in diverse fermented *** and sequence specificity of peptides and their effect on the expression of distinct health beneficial effects have been *** potential of utilizing these bioactive peptides for the development of novel functional fermented foods is *** advances in peptide identification,quantification,debittering of peptides,and increasing peptide bioavailability have been explained.

关键词： Bioactive peptides fermented foods Health benefits Nutraceuticals Functional foods Bioavailability

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Functional peptides in Asian protein rich fermented foods:production and health benefits

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Systems Microbiology and Biomanufacturing 2022年第1期2卷 1-13页

作者： Reena Kumari Samurailatpam Sanjukta Dinabandhu Sahoo Amit Kumar Rai Institute of Bioresources and Sustainable Development Regional CentreTadongGangtokSikkimIndia Department of Botany University of DelhiNew DelhiIndia

The richness and diversity of protein rich fermented foods are chiefy observed in many Asian *** are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for *** major protein rich fermented foods popularly consumed in Asian countries include fermented soybean,fermented milk and fermented fsh *** foods are fermented using diferent starter cultures including lactic acid bacteria(LAB),Bacillus species,yeast and flamentous *** by individual starter culture results in unique products by a series of enzymatic hydrolysis,leading to production of a diversity of bioactive peptides responsible for health *** peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive,antioxidant,antibacterial,antidiabetic and anticancer *** review is focused on Asian protein rich fermented foods,associated microbes and bioactive peptides responsible for health benefts.

关键词： fermented foods Peptides Health benefts Asia Microorganism

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Elimination of ethyl carbamate in fermented foods

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Food Bioscience 2022年第3期47卷 121-131页

作者： Yu Chen Weizhu Zeng Fang Fang Shiqin Yu Jingwen Zhou National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University1800 Lihu RoadWuxiJiangsu214122China Key Laboratory of Industrial Biotechnology Ministry of Education and School of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China Science Center for Future foods Jiangnan University1800 Lihu RoadWuxiJiangsu214122China Jiangsu Provisional Research Center for Bioactive Product Processing Technology Jiangnan University1800 Lihu RoadWuxiJiangsu214122China

Ethyl carbamate (EC) is a common harmful by-product in fermented foods and can be derived from raw materials or formed during the fermentation or even in the *** content can be affected by temperature,microorganisms,technological processes,and other *** this review,we summarized the technologies and their applications for EC elimination in fermented foods in the light of upstream processes,such as raw material pretreatment,lower temperature,breeding microorganisms,and exogenous substances,to the downstream enzymatic method and physical *** review covers different strategies to eliminate EC,such as strain breeding,genetic engineering,enzyme,and physicochemical *** comparing these strategies,practical strategies for the efficient elimination of EC in different fermented foods on an industrial scale have been discussed and proposed in consideration of flavor,food safety and feasibility of an industrial application.

关键词： fermented foods Alcoholic beverages Ethyl carbamate Elimination strategies Nitrogen metabolism

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Effects of Rosa roxburghii&edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice

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Food Science and Human Wellness 2024年第1期13卷 154-165页

作者： Dechang Xu Jielun Hu Yadong Zhong Yanli Zhang Wenting Liu Shaoping Nie Mingyong Xie State Key Laboratory of Food Science and Technology China-Canada Joint Laboratory of Food Science and Technology(Nanchang)Key Laboratory of Bioactive Polysaccharides of Jiangxi ProvinceNanchang UniversityNanchang 330047China

With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide *** this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were *** showed that REFB could improve the immune organ index,and promote the proliferation and differentiation of splenic T *** addition,it attenuated intestinal mucosal damage and improved intestinal cellular *** administration also up-regulated the expression of IL-4,INF-γ,TNF-α,T-bet and GATA-3 mRNA in small ***,administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus,such as *** also increased the production of fecal short-chain fatty *** indicate that REFB has the potential to improve immunity,alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.

关键词： fermented foods Immunosuppressed mice Immune response Gut microbiota Short-chain fatty acids

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Probiotic fermentation of polyphenols: potential sources of novel functional foods

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Food Production, Processing and Nutrition 2022年第1期4卷 259-274页

作者： Rohit Sharma Bhawna Diwan Brij Pal Singh Saurabh Kulshrestha Faculty of Applied Sciences&Biotechnology Shoolini University of Biotechnology and Management SciencesSolan173229India Department of Microbiology Central University of HaryanaMahendragarhIndia

fermented functional food products are among the major segments of food processing *** imparts several characteristic effects on foods including the enhancement of organoleptic characteristics,increased shelf-life,and production of novel health beneficial ***,in addition to macronutrients present in the food,secondary metabolites such as polyphenols are also emerging as suitable fermentable *** the traditional antimicrobial view of polyphenols,accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic ***,probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols,production of novel metabolic intermediates,increased polyphenolic content,and thus enhanced functional capacity of the fermented *** addition,selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional *** present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional *** discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols.

关键词： Probiotics Polyphenols fermented foods Lactic acid bacteria Tea

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Probiotics in dietary guidelines and clinical recommendations outside the European Union

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World Journal of Gastroenterology 2014年第43期20卷 16095-16100页

作者： Stephan Ebner Linda N Smug Wolfgang Kneifel Seppo J Salminen Mary Ellen Sanders University of Natural Resources and Life Sciences Vienna 1190 ViennaAustria Department of Bioprocess Engineering Wroc?aw University of EconomicsKomandorska 118/12053-345 Wroc?awPoland University of Turku 20014 TurkuFinland Dairy and Food Culture Technologies CentennialCO 80122United States

fermented foods have been consumed for centuries across many geographical locales and have traditionally been considered healthy foods, partly because of the live microbes contained in them. The concept of “probiotics” further requires that the microbes be defined and their health effects be demonstrated through human intervention studies or other suitable investigations before marketing with corresponding health messages. Here, we review recommendations for fermented foods and probiotics in several countries outside the EU, focusing on food-based dietary guidelines. We emphasize recommendations on yoghurt and probiotics made by expert bodies. We found that dietary guidelines commonly advocate the consumption of yoghurt or similar products, but specific comments on probiotics are rare. Further, we reviewed guidelines from clinical associations. In general, they acknowledge the beneficial effects of probiotics, but often suggest the need for further research. This is true despite good quality evidence supporting the role of probiotics for certain health effects, such as prevention of eczema in infants, management of side effects from antibiotics and alleviation of functional bowel symptoms. Additional research to support future dietary recommendations should focus on determining effect size, identifying responders and non-responders, clarifying strain-specificity of effects and confirming mechanisms.

关键词： fermented foods Probiotics Dietary guidelines Health claims

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Fermentation-enabled wellness foods:A fresh perspective

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Food Science and Human Wellness 2019年第3期8卷 203-243页

作者： Huan Xiang Dongxiao Sun-Waterhouse Geoffrey I.N.Waterhouse Chun Cui Zheng Ruan South China University of Technology GuangzhouChina School of Chemical Sciences The University of AucklandPrivate Bag 92019AucklandNew Zealand

fermented foods represent an important segment of current food markets,especially traditional or ethnic food *** demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food *** addition,the health-promoting benefits of fermented foods are attracting increasingly *** microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health ***,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness *** importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are *** knowledge gaps and obstacles to fermented food production and market penetration are *** importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.

关键词： fermented foods Microbial factories Bioactive Probiotics Nutrients Processing technologies

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