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

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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

Lactic acid bacteria as pro-technological,bioprotective and health-promoting cultures in the dairy food industry

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Food Bioscience 2022年第3期47卷 1104-1113页

作者： Duygu Ağagündüz Teslime Özge Şahin Şerife Ayten Birsen Yılmaz Bartu Eren Güneşliol Pasquale Russo Giuseppe Spano Fatih Özogul Department of Nutrition and Dietetics Gazi UniversityEmekAnkara06490Turkey Department of Nutrition and Dietetics Cukurova UniversitySarıçamAdana01330Turkey Department of Agriculture FoodNatural ScienceEngineeringUniversity of FoggiaVia Napoli 2571122FoggiaItaly Department of Seafood Processing Technology Faculty of FisheriesCukurova UniversityBalcaliAdana01330Turkey

Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional *** dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic *** accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB *** long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food ***,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.

关键词： Lactic acid bacteria Dairy food products Fermentation functional foods Health impacts

Bioactive compounds, nutritional profile and health benefits of colostrum: a review

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Food Production, Processing and Nutrition 2022年第1期4卷 319-339页

作者： Amrita Poonia Shiva Department of Dairy Science and Food Technology Institute of Agricultural SciencesBanaras Hindu UniversityVaranasiUttar Pradesh 221005India

Bovine colostrum is defined as first milk by milching animals responsible for providing the innate immunity to the neonatal and possess many immunoglobulins for preventing the calf from diseases. Colostrum consist of many bioactive compounds like proteins, enzymes, growth factors, immunoglobulins and nucleotides that provides several benefits to human health. Numerous clinical and pre-clinical studies have demonstrated the therapeutic benefits of the bovine colostrum. This review focusses on bioactive compounds, their health benefits, potential of colostrum for developing several health foods and prevention of respiratory and gastrointestinal tract disorders. Processing can also be done to extend shelf-life and extraction of bioactive constituents either as encapsulated or as extracts. The products derived from bovine colostrum are high-end supplements possessing high nutraceutical value.

关键词： Colostrum functional foods Bioactive compounds Health benefits Microbial infections

Production and evaluation of novel functional extruded corn snacks fortified with ginger,bay leaves and turmeric powder

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Food Production, Processing and Nutrition 2022年第1期4卷 41-57页

作者： Sara Adel Amer Ayat Ebrahim Rizk Special Food and Nutrition Research Department Food Technology Research Institute.Agricultural Research Center9 Gamaa StreetGizaEgypt

Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber officinale Roscoe (T3), and the mixture of these herbs (T4) were manufactured and analyzed. The results declared that all the herbal extruded corn snacks had significantly higher ash, fibers, minerals, and vitamins A and B6. For minerals, the highest percent of increase compared to control was achieved by Fe, K, Ca, Zn content in order, being the highest in T4. The contents of Vitamin A and B6 were ranged from 283 to 445 IU/100 g and from 0.01 to 0.08 mg/100 g for the herbal extrudates, respectively. The increased percent in herbal corn snacks relative to control ranged from 743 to 452%, 188 to 17.6%, and from 313 to 99% for total phenolics, flavonoids, and antioxidant activity. Besides, the highest number of phenolic compounds was recorded in T4. Despite the fact that approximately all herbal extruded products had good texture and color characteristics, the best formulation was T2 and T4 corn snacks. Furthermore, the extruded products were microbiologically safe for up to 9 months. The formulation of herbal-corn snacks could fulfill consumers’ requirement for ready-to-eat-healthy foods with acceptable sensory attributes and also economically suitable for the food industry.

关键词： Ginger Laurel Turmeric Extrusion Corn snacks functional foods

Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation

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Systems Microbiology and Biomanufacturing 2022年第4期2卷 743-749页

作者： Eduardo Wagner Vasconcelos de Andrade Sebastien Dupont Laurent Beney Edilene Souza da Silva Roberta Targino Hoskin Márcia Regina da Silva Pedrini Bioprocess Laboratory Chemical Engineering DepartmentUniversidade Federal do Rio Grande do NorteLagoa NovaNatalRN 59078-900Brazil Laboratory of Bioactive Compounds Chemical Engineering DepartmentUniversidade Federal do Rio Grande do NorteLagoa NovaNatalRN 59078-900Brazil UMR Procédés Alimentaires et Microbiologiques(PAM UMR A 02.102)Univ.Bourgogne Franche-ComtéAgroSup Dijon21000 DijonFrance

Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial *** the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter *** showed that the milk acidification with fisetin-loaded *** progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized *** fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 ***,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 ***,this study shows that fisetin osmoporation using *** is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like *** strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.

关键词： Cell-based carriers Probiotic bacteria Dairy fermented products Food biotechnology functional foods

Nutritional, health benefits and toxicity of underutilized garden cress seeds and its functional food products: a review

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Food Production, Processing and Nutrition 2022年第1期4卷 420-432页

作者： Meseret Azene Kifle Habte Helen Tkuwab Center for Food Science and Nutrition Addis Ababa UniversityP.O.Box:1176Addis AbabaEthiopia Ethiopian Public Health Institute Food Science and Nutrition Research DirectorateP.O.Box:1242Addis AbabaEthiopia Mekelle University MekelleEthiopia

Garden cress seed is a potential source of macro and micronutrients including essential fatty acids and amino acids as well as minerals such as iron, potassium, calcium and phosphorus. The seed also provides appreciable amount of health-protective bioactive compounds used to treat diabetes, hypercholesterolemia, bone fracture, asthma, constipation and some forms of cancer. Besides,, it is used to develop functional foods of therapeutic value in food manufacturing industries and traditional food preparations. Even though, it is known for its superior health benefits, provision of essential nutrients, and wider application in functional food development it is among the most underutilized crop in the world. Additionally, majority of studies conducted on garden cress seeds are mainly animal trials and hence needs to conduct studies on human. Therefore, the aim of this review paper is to provide up to date research evidence on the nutrient composition and therapeutic use of underutilized garden cress seeds and its functional food products, promising for the prevention of non-communicable and communicable diseases.

关键词： Garden cress seeds Lepidium sativum L. Underutilized Phytochemicals Therapeutic value Chronic and infectious disease functional foods

An overview of plant-autochthonous microorganisms and fermented vegetable foods

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Food Science and Human Wellness 2020年第2期9卷 112-123页

作者： Sebastian Torres Hernan Veron Luciana Contreras Maria I.Isla Instituto de Bioprospeccion y Fisiologia Vegetal(INBIOFIV)–CONICET TucumanArgentina Facultad de Ciencias Naturales e IML Universidad Nacional de TucumanTucumanArgentina

Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial *** represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf ***,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional *** review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and *** main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.

关键词： Plant-autochthonous Microorganisms Fermented vegetable foods functional foods Lactic acid bacteria Probiotics Probiotic

Celiac disease:Overview and considerations for development of gluten-free foods

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Food Science and Human Wellness 2016年第4期5卷 169-176页

作者： Prakriti Jnawali Vikas Kumar Beenu Tanwar Food Technology and Nutrition School of AgricultureLovely Professional UniversityPhagwaraPunjab 144411India

Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat,barley,rye *** disease affects approximately one percent of people in the world and strict gluten-free diet(GFD)for a lifetime is the only available *** gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products,there is a strong need to develop gluten-free products that are nutritionally complete as well as *** review focuses on the special considerations during developing gluten-free products viz.,finding an alternate non-gluten source,ensuring nutrition and sensory quality characteristics,compliance with the regulatory guidelines,economics and product.

关键词： Celiac disease Gluten Gluten-free diet functional foods Sensory properties

Cannabidiol and terpenes from hemp-ingredients for future foods and processing technologies

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Journal of Future foods 2021年第2期1卷 113-127页

作者： Chang Chen Zhongli Pan Department of Biological and Agricultural Engineering University of CaliforniaDavisCA 95616USA

Hemp(Cannabis Sativa L.)is a broadly grown plant *** recent years,the cannabidiol(CBD)and terpene species in hemp have drawn increasing research interests due to their human health benefits and pharmaceutical values such as anti-anxiety,pain-relief,relaxation promotion,anti-inflammation and antimicrobial ***,the research and application of hemp CBD and terpenes in food systems are scarcely reported,because of various legal regulations,consumer basis and technological *** addition,processing technologies of hemp such as drying,extraction and purifi cation for stable productions of high quality and food-safe CBD and terpene for food purposes have not been extensively studied,lacking thorough ***,in this comprehensive review,the basic characteristics of hemp CBD and terpenes,and their related legal regulations around the world are summarized;the status and technological challenges in the incorporation of hemp CBD and terpenes in food products,and in processing technologies of hemp biomass are identified and discussed;potential solutions,future trends,and research needs are *** fi ndings from this review may excite more food-related research on hemp processing and CBD/terpenes applications in *** can also help the hemp industry to improve the processing effi ciency of hemp as a valuable bioresource,and for food manufacturers to shape their paths to use hemp CBD and terpenes as future functional food ingredients.

关键词： Hemp Cannabidiol Terpene functional foods Ingredients Drying Extraction